7/8

ACTIVITY SHEETS IN T.L.E. COOKERY

Quarter 1

This Activity Sheet is collaboratively developed and evaluated by educators

from public schools of SDO Urdaneta City. Teachers and other learning
practitioners are encouraged to send their comments, feedbacks, and
suggestions about this learning resource to DepEd SDO Urdaneta City
through email: urdaneta.city@deped.gov.ph |
lrmdsdepedurdaneta@gmail.com

Your comment and suggestions are highly appreciated.

Department of Education ● SDO Urdaneta City

 Activity Sheets in TLE 7/8
First Quarter
2020

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ACTIVITY SHEETS IN TLE 7/8 DEVELOPMENT TEAM

Writer/s: Jemalyn J. Martinez
Evaluators/ Emilyn Sarne Eden Valdez
Reviewers: Charles Sarne
Juliet Banaga
Illustrator/s: Mark Jay Bongolan
Layout Artist: Joel D. Madrid
Management Schools Division Superintendent Fatima R. Boado
Team: Asst. Schools Div. Superintendent Rosario O. Cabrera
Division EPS, LRMS Joel B. Caballero
EPS-In-Charge of Learning Area Almera S. Zarate
Project Development Officer II—LRMS Roseanne O. Cabrera
Librarian II—LRMS Jesusa S. Agbanlog

Printed by SDO URDANETA CITY—LEARNING RESOURCES DEVELOPMENT AND

MANAGEMENT UNIT
Department of Education—Region I

Office Address: High School Drive, San Vicente West, Urdaneta City, Pangasinan Telefax: 075-
568-3054
E-mail Address: urdanetacity@deped.gov.ph
 Table of Contents

I. Identify types of tools, equipment, and paraphernalia..........................................1

Activity 1.........................................................................................................1
Activity 2.........................................................................................................2

II. Classify the types of appropriate cleaning tools

and equipment based on their uses....................................................................3
Activity 1.........................................................................................................3
Activity 2.........................................................................................................4

III. Select various types of chemicals for cleaning and

sanitizing kitchen tools, equipment, and paraphernalia..........................................5
Activity 1.........................................................................................................5
Activity 2.........................................................................................................5

IV. Clean and sanitize kitchen tools...........................................................................6

Activity 1.........................................................................................................6
Activity 2.........................................................................................................7

V. Give the abbreviations and equivalents of measurements..................................8

Activity 1.........................................................................................................8
Activity 2.........................................................................................................9

VI. Measuring ingredients according to recipe requirement....................................10

Activity 1.........................................................................................................10
Activity 2.........................................................................................................11

VII. Convert systems of measurement according to recipe requirement.................12

Activity 1.........................................................................................................12
Activity 2.........................................................................................................13

VIII. Perform Substitution of Ingredients..................................................................14

Activity 1.........................................................................................................14
Activity 2.........................................................................................................14

IX. Discuss principles of costing.................................................................................15

Activity 1.........................................................................................................15
Activity 2.........................................................................................................15

XI. Compute cost of production................................................................................16

Activity 1.........................................................................................................16
Activity 2.........................................................................................................17

XII. Recognize the importance of OHSP....................................................................18

Activity 1.........................................................................................................18
Activity............................................................................................................19
References..................................................................................................................20
Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Utilize appropriate kitchen tools, equipment, and
Learning Competency:
Paraphernalia

Identify types of tools, equipment, and

Subject Matter: paraphernalia

POINTS TO REMEMBER

Any cook should be familiar with the correct utensils, devices and equipment in the kitchen.
It is important to consider several things and not only the price when buying them. The job of
cooking requires specific tools, utensils, and equipment for proper and efficient preparation
of food. Each piece has been designed to accomplish a specific job in the kitchen. The tools,
utensils and equipment are made of different materials, each having certain advantages and
disadvantages. The tools, utensils and equipment are made of different materi- als, each
having certain advantages and disadvantages.

ACTIVITY 1: LET’S IDENTIFY!

Direction: Identify the word/s that best describes the following
statements. Choose the answers in the box. Write your answer on the
space provided.

1. It is the most popular, lightweight, attractive and less expensive

materials of kitchen utensils and equipment.
2. A more complicated tool that may refer to a small electrical
appliance.
3. A kitchen tool which is specifically designed for pulping garlic for
cooking.
4. It is used to grate, shred, slice and separate foods.
5. A must for all types of kitchen tasks, from peeling an onion and slicing
carrots, to carving a roast or turkey often referred to as cook's or chef's
tools.
6. It is used to measure solids and dry ingredients.
7. These are used to measure smaller quantities of ingredients
8. A rubber or silicone tools to blend or scrape the food from the bowl
9. A special coating applied to the inside of some aluminum or steel
pots and pans that helps food from not sticking to the pan.
10. A kitchen essentials used for creaming, stirring, and mixing that made

1
of a hardwood.

2
 Aluminum Garlic presser. Measuring Cup for Dry Ingredients Equipment

Grater Measuring spoon Kitchen Knives Scraper Teflon

Wooden spoon Serving tong

ACTIVITY 2: LET’S CHECK.

Direction: Draw a star on the third column, if the statement/s in column A

match with column B and if not write the correct word/s that best describe the
statement/s. (Point System)

A B C
1 It is a greatly durable and cheap
material of kitchen utensils but Glass
may not last long.
2. It is the most popular material
used for tools and equipment, but Aluminum
is more expensive.
3. An essential utensil for various
tasks from cleaning vegetables to Colander
straining pasta or tin contents.
4. Used to level off ingredients
when measuring dry ingredients Scraper
5. Use for turning food items. Flipper
6. Commonly made up of heat- proof
glass and transparent so that liquid Measuring Cup for Liquid
can be seen when Ingredients
measuring
7. It makes the task of cleaning
seafood and removing the shell Seafood Serving Tool
much easier.
8. Enables you to more easily grab
and transfer larger food items, Serving Spoon
poultry or meat portions to a serv-
ing platter, to a hot skillet or deep
fryer, or to a plate
9. Used for whipping eggs or bat-
ter, and for blending gravies, sauc- Pastry Blender
es, and soups.
10. Use to Measure heat intensity
Temperature scale

3
Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Utilize appropriate kitchen tools, equipment, and

Learning Competency:
paraphernalia
Classify the types of appropriate cleaning tools and
Subject Matter: equipment based on their uses

POINTS TO REMEMBER

Cleaning your kitchen regularly is important not only to keep it looking its best, but
also to remove all of the germs and bacteria that accumulate regularly in the kitchen
area.

ACTIVITY 1: LET’S ARRANGE.

Direction: Arrange the following steps chronologically. Write

number 1 for the first step, 2 for second and so on. Write your
answer on your test notebook.

1. Prepare diluted vinegar solution in a bucket. Dip your mop into the
bucket, wring the mop out and wipe across your kitchen floors.
2. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp
cleaning rag.
3. Collect loose dust by sweeping the kitchen floor daily with a broom or static
sweeper and wiping down surfaces with a cleaning rag.
4. Fill a few bowls with about 1/2 cup each of baking soda. Place these
around your kitchen to absorb odor and keep the kitchen smelling fresh.
5. Make an all-purpose cleaner in a spray bottle.

4
 Activity 2: Explain it to me.
Direction: Read the question carefully and answer it simple and brief.
Put your answer on your test notebook.

1. What cleaning tools do you use in cleaning kitchen premises and how?
_
_
_

2. Why do we need to know the appropriate cleaning tools and equipment?

_
_

SCORING RUBRIC
10 Constructed 8- 10 relevant statements.
7 Constructed 4-7 relevant statements.
3 Constructed 1-3 relevant statements.
0 No relevant statement.

5
 Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Learning Competency:
Subject Matter:
Maintain appropriate kitchen tools, equipment,
and paraphernalia
Select various types of chemicals for cleaning and
sanitizing kitchen tools, equipment, and

POINTS TO REMEMBER
Every restaurant must have the appropriate testing kit to measure chemical
sanitizer concentrations. To accurately test the strength of a sanitizing solution,
one must first determine which chemical is being used -- chlorine, iodine, or
quaternary ammonium. T

ACTIVITY 1: LET’S ENUMERATE.

Direction: Enumerate the following

.
1-3 Approved chemical sanitizers 1.
2.
3.
4-5 Factors influence the effectiveness of chemical sanitizers 4.

ACTIVITY 2: COMPLETE ME.

Direction: Complete the table, by writing the correct advantage and
disadvantage of the three approved chemicals. One point for every correct
answer.
CHEMICAL ADVANTAGE DISADVANTAGE
Chlorine 1. 1.
2.

Iodine 1. 1.
2. 2.

Quaternary ammonium 1. 1.
compounds 2.

6
Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Maintain appropriate kitchen tools, equipment,

Learning Competency:
Subject Matter:
and paraphernalia
Clean and sanitize kitchen tools and equipment
following manufacturer’s instructions use cleaning tools,
equipment, and paraphernalia in accordance to
standard operating procedures maintain kitchen tools,
equipment, and work areas.

POINTS TO REMEMBER

In cleaning and sanitizing tools and equipment, there are three steps needed in effectively
clean and sanitize utensils. Cleaning your kitchen regular- ly is important not only to keep it
looking its best, but also to remove all of the germs and bacteria that accumulate regularly in
the kitchen area

ACTIVITY 1: ARRANGE IT!

Direction: Arrange the following steps in cleaning and sanitizing
tools and equipment. .Number it from 1 to.5 on the space provided.

6
 ACTIVITY 2: EXPLAIN IT TO ME.
Direction: Read the question below and answer it briefly. Use the space
provided.

1. How do we sanitize tools and equipment?

2. Why do we need to sanitize tools and equipment?

SCORING RUBRIC
15 Constructed 8- 10 relevant
statements.
12 Constructed 4-7 relevant
statements.
10 Constructed 1-3 relevant
statements.
0 No relevant statement.

7
Name: Date:
Grade/ Section: _ _ Score:
WEEK 8

T.L.E COOKERY 7/8, QUARTER 1

Carry out measurements and calculations in a

Learning Competency:
required task.

Give the abbreviations and equivalents of

Subject Matter: measurements.

POINTS TO REMEMBER

Different people may use the identical recipe for molded desserts; all of their molded desserts
could turn out differently because of different measuring and mixing techniques.

8
 ACTIVITY 1: LET’S DO THIS!
Direction: Read the question carefully write your answer on your test
notebook.

1. Tbsp. is the abbreviation for: _

2. Gal. is the abbreviation for: _

3. Min. is the abbreviation for:

4. Oz. is the abbreviation for:

5. The abbreviation for degree Fahrenheit is

6. The abbreviation for tablespoon is

7. The abbreviation for pint is

8. Tsp. is the abbreviation for

9. The abbreviation for hour is_

10. The abbreviation for pound is

8
 Activity 2: Complete the table.
Direction: Complete the table below write your answer on the blank.

2 Tablespoon _(1)fluid oz. 30 ml.

1 cup 8 fluid ounces (2) ml

(3)oz. 220 g 4 inches

2 ½ fluid ounces 85 ml. (4) teaspoon

250 F (5)C

475 – 500 F 250-260 C (6) Temp.

1 cup (7)fluid ounc- 15 ml

es

-(8) ml ½ teaspoon 2.5 ml

9
Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Carry out measurements and calculations in a required
Learning Competency:
task.
Measuring ingredients according to recipe
Subject Matter:
requirement.

POINTS TO REMEMBER

Accurate techniques in measuring are as important as the tools for measuring

ACTIVITY 1: FILL ME IN.

Direction: Fill the blanks with the correct word or group of words that make the statement
complete.

1. Ingredients which measure by volume and by weight demand

_ measuring tools or equipment.

2. Refrigerators are operated by electricity. The unit that does the _ is

underneath the box behind the grill.

3. In preparing foods on the range or in the fryer, heat is transferred by

_.

4. Brown sugar is into the measuring cup before levelling off.

5. Spring scales should be adjusted so that pointer is at .

10
 Activity 2: Explain it to me.
Direction: Read the questions and answer briefly. Use the space provided.

1. When measuring ingredients, why do we need to sift the flour?

2. Why do we need to measure ingredients correctly?

SCORING RUBRIC
10 Constructed 8- 10 relevant statements.
7 Constructed 4-7 relevant statements.
3 Constructed 2 -3relevant statements.
0 No relevant statement.

11
Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Carry out measurements and calculations in a
Learning Competency:
required task.
Convert systems of measurement according to recipe
Subject Matter:
requirement.

POINTS TO REMEMBER

Accurate techniques in measuring are as important as the tools for measuring.

Activity 1: Let’s Convert!

Direction: Convert the measurement of ingredients in the recipe given.

Recipe: Pancake

Ingredients:
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar 1
¼ cups milk
1 egg
3 tablespoons butter, melted

Step 1 In a large bowl, sift together the flour, baking powder, salt and sugar. Make
a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Step 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the
batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both
sides and serve hot.

1. 1 ½ cups all-purpose flour to 1 ½ tablespoon = _

2. 3 ½ teaspoons baking powder to cup = _
3. 1 teaspoon salt to cup =
4. 1 tablespoon white sugar to cup = _
5. 1 ¼ cups milk to tablespoon=
6. 3 tablespoons butter, melted to ml =
7. ¼ cup pancake to ml = _

12
 Activity 2: Let’s Convert!
Direction: Convert the measurement of ingredients from the recipe given.

Recipe: Chicken Adobo

Ingredients:

1 cup white vinegar

1/4 cup soy sauce
1 whole garlic bulb, smashed and peeled 2
teaspoons kosher salt
1 teaspoon coarsely ground pepper 1
bay leaf
2 pounds bone-in chicken thighs or drumsticks
1 tablespoon canola oil
1 cup water

1. 1 cup white vinegar to tablespoon =

2. ¼ cup soy sauce to ml = _
3. 2 teaspoon kosher salt to cup = _
4. 1 teaspoon white sugar to cup =
5. 2 pounds chicken to grams=
6. 1 tablespoons canola oil to cup =
7. 1 cup water to ml =

13
Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Carry out measurements and calculations in a required
Learning Competency:
task.

Subject Matter: Perform Substitution of Ingredients.

POINTS TO REMEMBER

Sometimes it is inconvenient to run out and purchase the necessary ingredient

-- it's easier to use a similar product as a replacement. There are, however, several factors to
consider when substituting ingredients. Take into account differences in flavour, moisture,
texture and weight.

Activity 1: Let’s Substitute.

Direction: Write the substitute for the following ingredients. Write your
answer on the blank.

1. 1/4-1/3 cup Dry bread crumbs - _

2. 1C Coconut milk - _
3. ½ tsp. cream of tartar - _
4. 1C Cake flour - _
5. 1 cup Miniature marshmallow - _
6. 1cup Skim milk - _
7. 1 cup Nuts - _
8. ¼ cup Oil - _
9. 1 cup Brown sugar - _
10. 1 cup Confectioners/powdered sugar-

Activity 2: Give the substitution.

Direction: Write the substitution for the following ingredients. Write
your answer on the blank.

1. 1 Tsp. Bay Leaf - _

2. 1C butter - _
31 cup catsup- _
4. 1C nuts - _
5. 1 medium orange - _
6. 1oz chocolate unsweetened- _
7. 1 cup corn syrup - _
8. ½ tsp. cream of tartar- _
9. 1 tbsp. ginger - _
10. 1 cup honey- _
14
 Name: Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Learning Competency: Calculate Cost of production

Subject Matter: Discuss principles of costing

POINTS TO REMEMBER

Mark-up is the difference between how much an item costs you, and how much you sell that
item for--it's your profit per item. Any person working in business or retail will find the skill
of being able to calculate markup percentage very valuable.

Calculating Markup& Selling Price

Formula:

1. Peso Markup = Purchase Price – Selling Price

2. Percent Markup = Peso Markup ÷ Selling Price
3. Selling price = Total Cost + Peso Markup
No. of Yield

Example No. 1
Compute the SELLING PRICE of ICE CANDY product if given the following estimated cost of ingredients
which produced 35 pcs. with 50% peso mark up.
PRODUCT INGREDIENTS PURCHASE COST
Ice Candy 2 cups Shredded young coconut 30.00

½ Kilo sugar 30.00

1 can condensed milk 35.00
Ice candy wrapper 30.00
TOTAL P _________________

SOLUTION:
Selling Price =Total Cost + Peso mark-up
No. of Yield
To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)

15
 105.00 x .50 = 52.5
SELLING PRICE = 105 + 52.50 = 197.50 ÷ 35 pcs. Ice candy = 4.5 or
or 5.00 each ice candy
Example No. 2
Compute the PESO MARKUP and the SELLING PRICE of PULVORON Product if given this estimated cost
of ingredients which produced 50 pcs. Pulvoron with 50% markup.

PRODUCT INGREDIENTS PURCHASE COST

PULVORON ½ kilo cake flour 25.00

¼ kilo sugar 35.00

1 small pack powdered
Milk (330g) 45.00
Wrapper 5.00
TOTAL P110.00

FORMULA:
PESO MARKUP = (TOTAL COST X 50% MARKUP)
110.00 X .50 = P55.00
SELLING PRICE = TOTAL COST + PESO MARKUP
No. of Yield
= 110.00 + 55.00 = 165.00 ÷50 pcs. = 3.3

ACTIVITY 1: LET’S COMPUTE!

Direction: Complete the table using this formula. Use separate paper for your
answer.

ITEMS PURCHASE COST/ SELLING PESO PERCENT-

BUYING PRICE PRICE MARK-UP AGE MARK
-UP
1. Bibingka 5.00 7.00
2. Cup cake 7.00 10.00
3. Polvuron 3.00 4.00
4.Chicharon 25.00 35.00
5. Lollipop 10.00 12.00

ACTIVITY 2: LET’S COMPUTE!

Direction: Complete the table.

ITEMS PURCHASE SELLING PESO PERCENT-

COST/BUYING PRICE MARK-UP AGE MARK-
PRICE UP
1. muffin 12.00 15.00
2. Cup cake 15.00 18.00
3. yema 7.00 9.00
4.graham ball 5.00 10.00
5. Lollipop 6.00 10.00

16
Name: _ Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Learning Competency: Calculate Cost of production

Subject Matter: Compute cost of production

ACTIVITY 1: LET’S COOK!

Direction: Below is a chicken adobo recipe, with its estimated cost. Compute
for the total purchase cost and impose a 50% mark up to determine the
selling price of your product. Yield=24 servings.

Selling price = Total cost + Peso mark-up No.

of yield
SP= _

ITEMS UNIT COST TOTAL PESO SELLING

COST MARK-UP PRICE PER
SERVING
2K chicken 115.00/Kilo
1 head of garlic 50/Kilo – 20pcs/
Kilo
4 Tbsp soy 15.00/bottle Ap-
sauce prox. 32T
1 tsp ground 1.00/ small pack
black pepper ½ t/pack
1/2 cup vinegar 12.00/bottle Ap-
prox. 2 C/bottle
2 Tbsp. cooking 40.00/bottle Ap-
oil prox. 32T
TOTAL

16
 ACTIVITY 2: LET’S COOK!
Direction: Given the following recipe and its estimated cost, compute for the
total purchase cost and impose a 60% mark up to determine the selling price of
your product.

Use separate piece of papar. Yield=22 servings

Selling price = Total cost + Peso mark-up
No. of yield
SP=

ITEMS UNIT COST TOTAL PESO SELLING

COST MARK-UP PRICE PER
SERVING
2K pork 250.00/Kilo
1 head of garlic 80/Kilo – 20pcs/
Kilo
6 Tbsp. soy 15.00/bottle Ap-
sauce prox. 32T
1 tsp. ground 1.00/ small pack
black pepper ½ t/pack
1 cup vinegar 15.00/bottle Ap-
prox. 2 C/bottle
4 Tbsp cooking 40.00/bottle Ap-
oil prox. 32T
TOTAL

17
 Name: _ Date:
Grade/ Section: _ _ Score:

T.L.E COOKERY 7/8, QUARTER 1

Importance of Occupational Health and Safety
Learning Competency:
Procedures
Subject Matter: Recognize the importance of OHSP

POINTS TO REMEMBER
Occupational safety deals with all aspects of physical, mental and social health and safety in a
workplace. It is the umbrella for company’s efforts to pre- vent injuries and hazards in all
work environments.

ACTIVITY 1: LET’S SELECT.

Directions: Select the correct answer in the box that best describes the
sentence below. Write the correct word/words on the space provided.

Bacteria Grounded Force Majure Hazard

Electroshock MicroorganismsSanitation Toxins
Molds PPECleanliness
 1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or
emergency cutoff valves to turn off.
2. Non-visual inspections of all portable electrical items and electrical
wiring.
3. Prepare a flood plan for your business
4. Consider putting shop-fronts with grilles or shutters to deter smash and
grab raiders.
5. Keeping the premises clean, tidy, congestion-free and well lit will go a long
way to preventing most of this type of accident.
6. Do make aisles and passageways sufficiently wide for easy
movement and keep clear at all times.
7. Clear up spillage promptly and post warning notices.
8. Manufacturing and packaging standards should pass the regulatory
board.
9. Only licensed electrical engineers should check and inspect electrical
installations and wirings.
10. A food establishment should be in a free-flood area.

ACTIVITY 2: EXPLAIN THE FOLLOWING.

Directions: Read the question carefully and answer it briefly.

1. What is your understanding about OHSP?

2. Why is it important to recognize OHSP?

SCORING RUBRIC
10 Constructed 8- 10 relevant statements.
7 Constructed 4-7 relevant statements.
3 Constructed 1-3 relevant statements.
0 No relevant statement.