Republic of the Philippines

Department of Education
National Capital Region
Schools Division Office of Quezon City
NOVALICHES HIGH SCHOOL
Lakandula St. T.S. Cruz Subdivision, Novaliches, Quezon City

TECHNOLOGY AND LIVELIHOOD EDUCATION 10

HOME ECONOMICS
COOKERY
Name : _____________________________ Grade: _________________________
Section : _____________________________ Date: _________________________

LEARNING ACTIVITY SHEET

L.O 2: 2.2 PREPARE CEREALS and STARCH DISHES
First Quarter Week 7

Background Information for Learners

Sauces, garnishes and accompaniments are additions to the main ingredients of a meal. They can be used to
enhance the flavor, color, aroma and overall presentation of the meal. With this module, you will learn the basic
in preparing it as accompaniment for starch and cereal dishes.

Learning Competency with Code

Prepare Sauces and Accompaniments of Selected Starch and Cereal products
TLE_HECK9-12CD-If-6

ACTIVITY 1

List down different sauces used for your common starch and cereal dishes. Write it down in your Activity
Notebook.
The first one is done for you:
1. Spaghetti sauce – Spaghetti noodles
2. ___________________________________ - ____________________________
3. ___________________________________ - ____________________________
4. ___________________________________ - ____________________________
5. ___________________________________ - ____________________________

ACTIVITY 2
Direction: Collect different recipe of sauces for different kind of dishes. You may print or cut it from old
newspapers or magazines available, and then paste and compile it on your Journal Portfolio (have additional
one, cover it attractively). Scoring rubrics will be as follows:

SCORE CRITERIA
10 Compiled properly (10) recipes of sauces in a very attractive manner
8 Compiled properly (8-9) recipes of sauces in an attractive manner
6 Compiled properly (6-7) recipes of sauces in simple manner
3 Compiled properly (5) recipes of sauces in simple manner
1 Compiled less than 5 recipes of sauces in disorganized manner

ACTIVITY 3

Direction: Perform any recipe for sauce you prefer, take a video camera to shoot it for you for your reference.
This will be submitted on the schedule set for you. Upload it into our fb page or save it in your USB drive, then
submit for checking. Use the scoring rubrics below for your reference:

CRITERIA 5 3
( Above Standard )
Creativity/ Being able to show
Resourcefulness excellence in doing the
requirement despite of the
limited resources
Adaptability Being able to adjust in the
new normal set up &
executed this
performance excellently
Application Applied knowledge
learned as instructed
excellently
Over –all presentation Excellently presented the
whole performance
2
( Meet Expectation ) ( Needs Improvement )
Shown satisfactorily Performed poorly and did
performance despite the not use the advantage
limited access of the properly
resources
Adjusted in the new Had a hard time catching
normal settings & has up and has performed
executed the poorly.
performance excellently
Applied knowledge Did not apply the
learned as instructed knowledge learned as
excellently instructed
Satisfactorily presented Poorly presented the
the whole performance whole performance

REFLECTION

REFERENCES FOR LEARNERS

Basic Education Curriculum- TLE Learning Module Cookery 10

ANSWER KEY