Republic of the Philippines

Department of Education
Region III- CENTRAL LUZON
SCHOOLS DIVISION OF PAMPANGA
CLUSTER II
PULUNGMASLE NATIONAL HIGH SCHOOL
GUAGUA, PAMPANGA
Learning Activity Sheet in TLE 7
Name: ______________________ Section: _________________ Date: _______________
Week 1
I. Multiple Choice: Read the statements carefully and write the letter of the correct answer on the blank
provided before each number.
____1. It is defined as a “chemical process” of mixing the ingredients; the application and withdrawal of heat to raw
ingredients to make it more digestible, palatable, and safe for human consumption.
a. Boiling b. Electricity c. Cookery d. Handicrafts
____2. A person who cooks professionally for others.
a. Chef b. Seller c. Writer d. Cooker
____3. The activity of setting up a business or businesses, taking on financial risks in the hope of profit.
a. PEC’s b. entrepreneur c. entrepreneurship d. business
____4. It is a managerial tool used to assess the environment and to gather important information that can be used for
strategic planning.
a. Scanning b. SWOT analysis c. WOTS analysis d. survey
____5. A method of cooking which occurs when energy is transferred by waves from the source to the food.
a. Boiling b. Frying c. Grilling d. Radiation
____6. The following are the proper ways of handling food except:
a. Wash ingredients b. Mix batches of cook food c. Keep work area clean d. Use clean equipment and table
____7. The following are some of the careers in cookery except:
a. Restaurant Management b. Programmer c. Chef d. Food photographer
____8. It is generated by examining the goods and services sold in the community.
a. business creation b. business pricing c. business idea d. business concept
____9. It is the first step in identifying a good business opportunity.
a. idea generation b. business pricing c. product conceptualization d. business concept
____10. This pertains to the number of people living in the area, their age, gender, socio- economic status,
family size, religion and even growth trends.
a. Technology b. Economy c. Culture d. Demography
II. Word Jumble: Unscrambled the letters to find the different methods of cooking.
1. _______________ (INROIBLG) – means to cook with radiant heat from above.
2. _______________ (TRINOADAI) – occurs when energy is transferred by waves from the source to the food.
3. _______________ (TCVENOCNIO) – occurs when the movements of air, steam or liquid spreads heat.
4. _______________ (CHIOANGP) – means to cook in a liquid, usually a small amount that is hot but not actually
bubbling.
5. _______________ (ASTENIGM) – means to cook foods by exposing them directly to steam.
III. Application: Send a Picture to your teacher showing that you helped your parent/s in cooking a dish. Send
your picture on or before September 30, 2021. (40 points)

Rubrics:
Abstract message/emotion of the picture = 20
Quality of the Picture = 10 points
Submitted on time = 10 points
Total = 40 points
Week 2
I. Identification: Determine what type of cleaning agents are the following. Write if it is detergent, solvent cleaners, acid
cleaners, or abrasive cleaners.
__________________1. JOY dishwashing __________________6. PLEDGE
__________________2. Muriatic acid __________________7. CLOROX
__________________3. ARIEL __________________8. MR.MUSCLE
__________________4. FAIRY __________________9. Oxalic acid
__________________5. LYSOL __________________10. CLF

II. Sequencing: Arrange the following steps chronologically. Use 1,2,3, 4 and 5 in answering this activity.
__________Make sure the floor is dry before resuming use.
__________Begin by sweeping the floor, being sure to flush dirt from corners and under appliances
__________Use towels to clean up excess moisture. Allow the floor to dry completely.
__________First attempt to clean your floor with warm water and a mop. Often, no detergents are needed.
__________If the dirt remains, use detergent in warm water. Do not overly apply dish soap only light bubbles should appear
in water.
__________Using the mop or soft cloth, scrub the floor gently. Stubborn spots may require the rubber bristled
brush and cleaning from your hands and knees.

III. Application: After your family dinner, volunteer to do washing the dishes, and other tools/utensils which
was use during the preparation of food. Use appropriate cleaning agents. Make a reflection of your
dishwashing experience.
(30 points)

My Dishwashing Experience
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
_________________________________________________________________________________

Parent’s Signature: __________________________

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Teacher’s Feedback:
_______________________________________________________
Prepared by:
_______________________________________________________
_______________________________________________________ Mr. RD G. David
_______________________________________________________
_______________________________________________________ Mrs. Marieda R. Casupanan
_______________________________________________________
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