TLE 7 (HE Cookery)

7
Technology &
Livelihood Education
(HE- Cookery)
________ QUARTER
LEARNING ACTIVITY SHEETS

Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY
COPYRIGHT PAGE
Learning Activity Sheet in TLE-HE (Cookery)
GRADE 7
Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500
“No copy of this material shall subsist in any work of the Government of the Philippines. However, prior
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exploitation of such work for profit.”
This material has been developed for the implementation of K to 12 Curriculum through the Curriculum
and Learning Management Division (CLMD). It can be reproduced for educational purposes and the
source must be acknowledged. Derivatives of the work including creating an edited version, an
enhancement of supplementary work are permitted provided all original works are acknowledged and
the copyright is attributed. No work may be derived from this material for commercial purposes and
profit.
Consultants:
Regional Director : ESTELA L. CARIÑO, EdD., CESO IV, DepEd R02
Assistant Regional Director : RHODA T. RAZON, EdD,CESO V, DepEd R02
Schools Division Superintendent : CHERRY S. RAMOS, EdD,, CESO V, Santiago City
Asst. Schools Division Superintendent: CHERYL R. RAMIRO, PhD, CESE, Santiago City
Chief Education Supervisor, CLMD : OCTAVIO V. CABASAG, PhD, DepEd R02
Chief Education Supervisor, CID : JANETTE V. BAUTISTA, EdD, Santiago City
Development Team
Writers: LOURDES A. DAMASCO, Rosario National High School
ARLENE P. MUSNI, Rosario National High School
MARETA M. TABABA, Sagana National High School
VIRGINIA D. CONCEPCION, Divisoria HIGH School
Content Editor: EDITHA V. BLAS, Villa Gonzaga Elementary School, Santiago City
MA. CRISTINA A. PAPA, Nagassican Elementary. School, Santiago City
ZENAIDA P. ALEJO, PhD, Chief FTAD, DepEd RO2
Language Editor: PERFECTA M. BAUTISTA, Education Program Supervisor-ENGLISH
RONNIE F. TEJANO, EPS-English, CLMD, DepEd RO2
Illustrators: MIANNE GRACE N. SALVADOR, Sinsayon NHS Santiago City
Layout Artists: JENELYN B. BUTAC, Division Librarian
RODERIC B. GUINUCAY, EPS-ALS, CLMD, DepEd RO2
Focal Persons: CARLOS C. MATEO, Education Program Supervisor– EPP/TLE
MARIVEL G. MORALES, Division LRMDS Coordinator
LESLIE DOMINGO, EPS– TLE, CLMD, DepEd R02
RIZALINO G. CARONAN, EPS–LRMDS, CLMD, DepEd R02
Printed by: Curriculum and Learning Management Division
DepEd, Carig Sur, Tuguegarao City
i
Practice personal hygiene protocols at all times
Table of Contents
Competencies Page Number
SWOT Analysis 1-4
Types of Kitchen Tools, Equipment and Paraphernalia 5-7
Maintain kitchen Tools, Equipment and Working Area 8-12
Storing / Stacking Tools and Equipment 13-17
Perform mensuration and Calculation 18-21

(Carry out measurements and calculations in a required task)
Perform mensuration and Calculation 22-24

(Calculate cost of production)
Costing the Finished Products 25-27
Occupational health and Safety Procedures 28-30
Identify Hazards and Risks 31-33
Control Hazards and Risks in the Workplace 34-36
Personal Protective Equipment in Accordance with OHS 37-39
Maintain Occupational Health Safety Procedures Awareness 40-42
ii
TLE 7
COOKERY
Name of Learner:__________________________________ Grade Level:____________
Section:__________________________________________ Date: _________________

SWOT Analysis
Background Information for Learners:

Strength, Weakness, Opportunity and Threat (SWOT) analysis can provide you with
clear indication of how your business is doing and identify areas for improvement. It
helps you to build on what you do well, to address what you're lacking, to minimize risks, and
to take the greatest possible advantage of chances for success.
Learning Competency with Code: LO 1. Generate a business idea that relates with a career
choice in Cookery
1.1 discuss SWOT analysis (TLE_EM7/8-0k-1)
Activity 1
Direction. Read and analyze carefully the word listed below. Put check on the column whether
the given word is a Strength, Weakness, Opportunity and or Threat.
Strength Weakness Opportunity Threats

1. Small capital outlay
2. Growing demand for similar products
3. Inexperienced owner
4. Too many competitors
5. Poor location
6. Cheap raw materials
7. Absence of similar products in the
market
8. Raw material shortages
9. Skilled employees
10. New markets being developed
1
Activity 2
Direction. Choose the correct answer from the options given below. Write the letter that best
corresponds to your answer. Place your answer on the space provided before each number.
_____1. Which of the following is false regarding why a SWOT Analysis is used?
A. To build on the strengths of a business
B. To minimize the weaknesses of a business
C. To reduce opportunities available to a business
D. To counteract threats to a business
____2. How often should a SWOT Analysis be performed?

A. Only when specific issues need to be addressed
B. At least once per year
C. Only when the business starts
D. Every 3-5 years
____3. Which of the following could be a strength?

A. Weather
B. A new international market
C. A price that is too high
D. The location of a business
____4. Which of the following could be a weakness?

A. A developing market such as the Internet
B. Competitors with access to better channels of distribution
C. Poor quality of goods and services
D. Special marketing expertise
_____5. Which of the following could be a threat?

A. Changes in technology
B. A market vacated by an ineffective competitor
C. Location of your business
D. Lack of marketing expertise
Reflection:
What have I learned in this activity.
1. I have learned that ___________________________________________________

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2
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2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
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___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

Education – Cookery 9)
Liberal, AE. E. (2007). Appraising and developing yourself for an entrepreneurial career.
(Eds.) In Introduction to Entrepreneurship. Quezon City: Small Enterprises Research and
Development :Maghirang, T., Librando, P., Esguerra, D., & Recio, D.
Payne, June et.al (2010), Thesis; Introduction to Food service South Asia, Pearson Education
PTE. LTD,
3
ANSWER KEY
Activity 1
1. Strength
2. Opportunity
3. Weakness
4. Threat
5. Weakness
6. Strength
7. Opportunity
8. Threat
9. Strength
10. Opportunity
Activity 2
1. C
2. B
3. D
4. C
5. A
Prepared by:
ARLENE MUSNI
Writer
4
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Types of Kitchen Tools, Equipment and Paraphernalia
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 following lists are materials of kitchen utensils and
equipment commonly found in the kitchen.
Learning Competencies with Code:
1. identify types of tools, equipment, and paraphernalia (TLE_HECK7/8UT-0a-1)

2. classify the types of appropriate cleaning tools and equipment based on their uses
(TLE_HECK7/8UT-0a-1)
Activity 1
Direction. Find and encircle the words in the puzzle below that describe the types of kitchen
tools, equipment and paraphernalia.
C U T T I N G B O A R D S
O F L I P P E R S E E N S
L A A B C S S L E N N U F
A N L A O S O R R O G A T
N T U S M A L M A L O V E
D O M T M L A M B F U N S
E N I E I G R A T E R S R
R Y N R T N G E R T I F A
S M U T A E S E V I N K
A H M U Y U N T I N U V E
5
Activity 2
Direction. Choose the correct answer from the options given below. Write the letter that best
corresponds to your answer. Place your answers beside each number.
____ 1. Which of the following is the most popular, lightweight, attractive and less expensive
materials of kitchen utensils and equipment.?
A. Grater B. Aluminum C. Scraper D. Teflon
____ 2. Which of the following is a complicated tool that may refer to a small electrical
appliance?
A. Tools B. Cleaning materials C. Equipment D. Utensils
____ 3. Which of the following is a kitchen tool which is specifically designed for pulping
garlic for cooking?
A. Garlic Presser B . Grater C. Scraper D. Teflon
____ 4. It is used to grate, shred, slice and separate foods.

A. Garlic Presser B . Grater C. Scraper D. Teflon
____ 5. It is 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.
A. Kitchen Knives C. Scraper
B. Measuring Cup D. Wooden spoon
____ 6. Which of the following is used to measure solids and dry ingredients?
A. Measuring Cup for Dry Ingredients C. Scraper
B. Measuring spoon D. Grater
____ 7. These are used to measure small quantities of ingredients.

A. Kitchen Knives B. Measuring spoon C. Scraper D. Wooden spoon
____ 8. It is a rubber or silicone tools to blend or scrape the food from the bowl.
A. Garlic Presser B. Grater C. Scraper D. Teflon
____ 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.
A. Grater B. Aluminum C. Scraper D. Teflon
____ 10. A kitchen essential that is used for creaming, stirring, and mixing that made of a
hardwood.
A. Kitchen Knives B. Measuring spoon C. Scraper D. Wooden spoon
Activity 3
Direction. Rearrange the jumbled words that describe the types of kitchen tools, equipment,
and paraphernalia. Write your answer on the space provided.
_____________________ 1. LANDSRELOC - also called a vegetable strainer are essential

for various tasks from cleaning vegetables to straining pasta or tin contents.
6
______________________ 2. GERSDERD – used to shake flour, salt, and pepper on meat,
poultry, and fish.
______________________ 3. BUDLEO ILERBO – used when temperatures must be kept

below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking.
______________________ 4. RYMMEE SARDOB – used to sharpen long knives
______________________ 5. CARGIL SERPS - is a kitchen tool which is specifically

designed for the purpose of Pulping garlic for cooking.
______________________ 6. AGERRTS - used to grate, shred, slice and separate foods such
as carrots, cabbage and cheese.
______________________ 7. HENCTIK VINSEK - often referred to as cook's or chef's tools,

knives.
______________________ 8. HENCTIK SARSHE – used for opening food packages, cutting

tape or string to package foods or simply to remove labels or tags from items.
______________________ 9. SELACS - are used to weigh materials of bigger volumes.
______________________ 10. SPOSCO – used to measure serving of soft foods, such as

fillings, ice cream, and mashed potato.
Reflection:

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2. I enjoyed most on _________________________________________________________
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References:

Education – Commercial Cooking
The Competency Guide (K to 12 Basic Education Curriculum 12 )Technology and Livelihood

Education – Commercial Cooking
8
ANSWER KEY
Activity 1
C U T T I N G B O A R D S
O F L I P P E R S E E N S
L A A B C S S L E N N U F
A N L A O S O R R O G A T
N T U S M A L M A L O V E
D O M T M L A M B F U N S
E N I E I G R A T E R S R
R Y N R T N G E R T I F A
S M U T A E S E V I N K
A H M U Y U N T I N U V E
Activity 2
1. B 6. A
2. C 7. B
3. A 8. C
4. B 9. D
5. A 10.D
Activity 3
1. COLANDERS 6. GRATERS
2. DREDGERS 7. KITCHEN KNIVES
3. DOUBLE BROILER 8. KICHEN SHEARS
4. EMERY BOARDS 9. SCALES
5. GARLIC PRESS 10. SCOOPS
Prepared by:
LOURDES A. DAMASCO
Writer
9
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Maintain Kitchen Tools, Equipment and Working Area
Cleaning and sanitizing procedures must be part of the standard operating procedures
that make up your food safety program. Improperly cleaned and sanitized surfaces allow
harmful microorganisms to be transferred from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food,
soil, or other substances. The right cleaning agent must be selected because not all cleaning
agents can be used on food-contact surfaces. (A food-contact surface is the surface of
equipment or utensil that food normally comes into contact.) For example, glass cleaners, some
metal cleaners, and most bathroom cleaners cannot be used because they might leave an unsafe
residue on the food contact surface.
The label should indicate if the product can be used on a food-contact surface. The
right cleaning agent must also be selected to make cleaning easy.

1. select various types of chemicals for cleaning and sanitizing kitchen tools, equipment,
and paraphernalia (TLE_HECK7/8MT-0b-2)
2. clean and sanitize kitchen tools and equipment following manufacturer’s instructions
(TLE_HECK7/8MT-0b-2 )
3. use cleaning tools, equipment, and paraphernalia in accordance to standard operating
procedures (TLE_HECK7/8MT-0b-2)
Activity 1
Directions. Identify the word that describes the following statements about the four (4)
categories of kitchen cleaning agents below. Choose your answer inside the box write in the
space provided.
A. Detergents cleaners B. Solvent cleaners C. Abrasive cleaners D. Acid cleaners
______________________1. It is used periodically on mineral deposits and other soils that

detergents cannot remove.
8
______________________2. This is often called degreasers and you can use this periodically
on surfaces where grease has been burned .
______________________3. Use these cleaners to remove heavy accumulations of soil that

are difficult to remove with detergents.
______________________4. It is used to clean routinely wash tableware, surfaces, and

equipment. It can penetrate soil quickly and soften it easily.
______________________5. These cleaners are often used to remove scale in ware washing
machines and steam tables.
Activity 2
Direction. Fill in what is missing in the table. Write the advantages and disadvantages of
different chemical sanitizers.
Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 1. 7 seconds 1. Effective on a wide 2.
variety of bacteria
2. Highly effective
3. Not affected by
3.
hard water;
generally inexpensive
Iodine 12. 5-25 ppm 4. 5. 1. Effectiveness

in water that is decreases
at least 75oF greatly with an
increase in pH
(most active at
6. pH3.0)
2. Very low acting at
pH 7.0)
3. Should not be
used in water that
is at 120oF or
7. hotter; and
might discolor
equipment and
surfaces
Quaternary 8. 30 9. 10.
Ammonium Seconds
Compounds
9
Activity 3
Part A
Direction. Put a check ( / ) mark if the statement is correct and cross (X) mark if incorrect.
Write you answer on the space provided.
______ 1. Utensils need to be thoroughly washed in cold soapy water.
______ 2. Follow the instructions on the sanitizer’s container carefully.
______ 3. All utensils must be thoroughly dried before they are re-used.
______ 4. Cleaning will remove most of the dangerous bacteria present in the utensils.
______ 5. Chemical sanitizer or very hot water can be used in absence of dishwasher.
Part B
Directions. Perform an activity by following the procedures below. Write your observations
while performing the correct procedure of your activity. Write your answer on the space
provided.
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper
and wiping down surfaces with a cleaning rag.
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2. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the
mop out and wipe across your kitchen floors.
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3. Make an all-purpose cleaner in a spray bottle.

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4. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
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5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and to keep the kitchen smell fresh.
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10
Reflection:

___________________________________________________________________________
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2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
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___________________________________________________________________________
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___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD

EDUCATION HOME ECONOMICS – COOKERY K to 12 TLE Track Home Economics –
Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 1 of 33 Grade
7/8 (Exploratory)

Education – Commercial Cooking( pages 17-31 )
11
ANSWER KEY
Activity 1
1.D 2.B 3.C 4.A 5.D
Activity 2
Chemical Concentration Contact Advantage Disadvantage
Time
Chlorine 50 ppm in 7 1. Effective on a 1. Corrosive, irritating to
water that is at seconds wide variety of the skin
least 75oF bacteria 2. effectiveness
decreases with
2. highly effective
increasing pH of solution
3. not affected by 3. deteriorates during
hard water; storage and when
generally exposed to light
inexpensive 4. dissipates rapidly;
loses activity in the
presence of organic matter
Iodine 12.5 - 25 ppm 30 1. Forms brown 1. Effectiveness
in water that is seconds color that indicates decreases greatly with
at least 75oF strength an increase in pH
2. not affected by (most active at pH 3.0)
hard Water 2. very low acting at pH 7.0)
3. less irritating to the 3. should not be used in water
skin than is chlorine that is at 120oF or hotter;
4. activity not lost and might discolor
rapidly in the equipment and surfaces
presence of
organic matter
Quaternary U to 200 ppm 30 1. Nontoxic, odorless, 1. Slow destruction of
Ammonium in water that is seconds colorless, some microorganisms
Compounds at least 75oF noncorrosive 2. not compatible with
2. nonirritating; stable
some detergents and
to heat and
relatively stable in hard water
the presence of
organic matter
3. active over a
wide pH range
Activity 3
X 1. ✓ 2. ✓ 3. ✓ 4. ✓ 5.
Prepared by:
LOURDES A. DAMASCO
Writer
12
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Storing/ Stacking Tools and Equipment
Everyone who works in the kitchen must be guided with the saying “There must be a
place for everything and everything in its place”. This is very much relevant in the proper
storage and stacking of cooking tools and equipment in their designated places using clean
cabinets.
In storing cleaned and sanitized tools and equipment, see to it that they are kept within
easy reach. Put those frequently used items in conveniently accessible location and store
according to their uses. These are the proper ways of storing and stacking cooking tools that
every cook must be aware of to maintain their usable condition and to promote safety and health
in the kitchen.
Learning Competency with code: Store or stack cleaned equipment and utensils safely in the
designated places. (TLE_HECK 7/8 MT-Oc-3 )
Activity 1
Directions. Below are pictures about the proper storing and stacking of cooking tools and
equipment. Agree if you agree with the arrangement and Disagree if you do not agree. Put
your answer on the space provided.
1. _______________ 2. ________________
13
3. ___________________ 4. __________________
5. ___________________ 6. _________________
7. ___________________ 8. __________________
9. _________________ 10. __________________
14
Activity 2
Directions. Read each statement carefully. Fill in the blanks with word or group of words that
make the statement correct and complete. Choose your answer from the box. Write your answer
on the space provided.
happy labeled down towels out done

storing health condition places
1. For immediate finding of tools and equipment, storage cabinet must be

properly___________.
2. Store knife properly when not in use with sharp edge ___________.
3. All cooking tools and equipment must be washed and dried properly before
____________.
4. Proper storage of tools and equipment is an important factor for safety and__________.
5. Cooking tools must be properly maintained to keep them in a safe and

usable__________.
6. Store all tools and equipment in their designated ______________.
7. For lining drawers of cabinet, use clean and removable _________.
8. Arrange everything in a composition that makes you ___________.
9. As a cook, an efficient set-up is all about access and speed, quick in, quick ________.
10. When storing and stacking your cooking tools, take a step back after one shelf is
___________.
Reflection
What I have learned in this activity.

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___________________________________________________________________________
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2. I enjoyed most on ____________________________________________________

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___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
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Reference:
K To 12 Basic Education Curriculum-TLE Learning Module Commercial Cooking Grade 7/8
16
ANSWER KEY
Activity 1
1. Agree
2. Disagree
3. Agree
4. Agree
5. Agree
6. Agree
7. Agree
8. Agree
9. Agree
10. Agree
Activity 2
1. Labeled
2. Down
3. Storing
4. Health
5. Condition
6. Places
7. Towels
8. Happy
9. Out
10. Done
Prepared by:
VIRGINIA D. CONCEPCION
Writer
17
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Perform Mensuration and Calculation
People may use identical recipe in cooking. However, results may come out differently
because of different measuring and mixing techniques. Accurate techniques in measuring are
as important as the tools for measuring. They give desirable output or product.
Learning Competency with Code: LO1. Carry out measurements and calculations in a
required task. TLE_HECK 7/8PM-0d-4
Activity 1
Direction. Complete the table below. Fill in the blanks with the equivalent amount of
measurements in each raw.
1. 2 tbsp 1 fluid oz ___ ml
2. ___ tbsp 3 fluid oz 90 ml
3. 2 oz ___ g 2 cm
4. 4 oz 120 g ___ cm
5. 1/2 cup 4 fluid oz ___ ml
6&7 1 cup ____ fluid oz ___ ml
8. ¼ cup 2 fluid oz ___ tbps
9. ____ cup 8 tbsp. 120 ml.
10. Moderate Temperature 190 oC – 200 oC ____ oF - 400 oF
18
Activity 2
Directions. Identify which ingredient is best way to measure using the procedure which is
being described in the following statements. Choose from the words inside the box. Write
your answer on the space provided.
A. Sifted flour B. Brown Sugar C. Butter/Margarine
D. Refined Sugar E. Liquid Ingredients F. small amount of salt
_____________ 1. Dip measuring spoon then level off using straight edge of knife.
_____________ 2. Pack into cup just enough to hold its shape when turned out off cup. Level
off with a spatula before emptying.
_____________ 3. Sift 2 or 3 times. Spoon into the cup overflowing, level off with spatula.
_____________ 4. Weigh with the use of weighing scale the needed amount. Place a pan or
bowl on a scale and make sure that the pointer is adjusted to 0 before weighing the ingredient.
_____________ 5. Place the glass or plastic cup with graduated markings on the side. Place
the cup on a flat surface. Pour the desired amount into the cup. Lean over and view at eye
level to make sure it is the proper amount.
Activity 3
Direction. Write the letter of the correct substitute of ingredients in column A to column B.
Column A Column B
_____ 1. 1/4-1/3 cup Dry breadcrumbs A. 1 cup milk
_____ 2. 1C Coconut milk B. 7/8 cup all-purpose flour
_____ 3. ¼ tsp baking soda C. 1 ½ cup sugar + ½ cup liquid (liquid use in
the recipe)
_____ 4. 1 Cup Honey
_____ 5. 1 C cake flour D. 1/3C instant nonfat dairy
milk+7/8C water
_____ 6. 1 C Skim milk E. ¾ cup granulated sugar
_____ 7. 1 C Nuts F. 1C granulated sugar or ½ C liquid brown
sugar
_____ 8. ¼ C Oil G. ¼ cup margarine or butter
_____ 9. 1 C Brown sugar H. 1 cup rolled oats, browned
_____ 10. 1 C Confectioners/powdered I. 2/3 cup rolled oats
Sugar J. ½ tsp. cream of tartar and ½ tsp. cornstarch
K. 1 tsp. Baking powder
19
Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:

Education – Commercial Cooking (pages 30-42)
The Competency Guide (K to 12 Basic Education Curriculum 12) Technology and

Livelihood Education – Commercial Cooking (pages 30-42)
20
ANSWER KEY
Activity 1 Activity 2 Activity 3
1. 30 ml. 1. F 1. I
2. 6tbsp. 2. B 2. A
3. 60 g 3. A 3. J
4. 4 cm. 4. C 4. C
5. 120 ml. 5. A 5. B
6. 8 fluid oz. 6. D
7. 240 ml. 7. H
8. 4 tbsp. 8. G
9. 1 cup 9. F
10. 375 oF 10. E
Prepared by:
MARETTA G. TABABA
Writer
21
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Perform Mensuration and Calculation
Any person working in business or retail will find the skill of being able to calculate
mark up and markup very valuable. Markup is the difference between how much an item cost
you, and how much you sell the item for –it’s your profit per item.
Learning Competency with Code: LO2. Calculate cost of production. TLE_HECK 7/8PM-
0d-4
Activity 1
Direction. Identify the word/s being described in each statement. Choose the correct answer
from the word/s in the box and write it to the space provided before the number.
Markup Selling Price Profit

Markup Percentage Buying Price Unit cost
________________ 1. The price at which the good or service is being sold by the seller to a
buyer.
________________ 2. The amount/cost paid to purchase a good.
________________ 3. The difference between much an item cost you and how much you sell
the item.
________________ 4. The rate of the increase in buying price.
________________ 5. One of the most important measurement in determining the success of
a business.
Activity 2
Direction. Complete the table below.
Items Buying Price Selling Price Peso Markup Markup Percentage
1. Cup cake 4.00 6.00
2. Pulvoron 3.00 2.00
3. Chicharon 40.00 50%
4. Buko 25.00 10.00
5. Sandwich 8.00 25%
22
Activity 3
Direction. Given the following recipe and its estimated cost, compute for the total purchase
cost and impost a 50% markup to determine the selling price of your product. Yield = 24
servings.
Item Unit Cost Total cost

2 kl pork 200.00/kilo _____________
1 head garlic 80.00/kilo
20pcs/kilo _____________
4 Tbsp. soy sauce 20.00/bottle
Approx. 32T _____________
1 tsp. ground black 1.00/small pack
pepper ½ t/pack _____________
½ cup vinegar 16.00/bottle
Approx. 2C/bottle _____________
2 Tbsp. cooking oil 24.00/bottle
Approx. 32T _____________
Total: ______________
Total Cost + 50% Markup: _______________
Selling Price per serving: _________________
Reflection:
I have learned that _____________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
The Competency Guide (K to 12 Basic Education Curriculum 12) Technology and
Livelihood Education – Commercial Cooking (pages 43-46)
23
ANSWER KEY
Activity 1 Activity 2
1) Selling Price 1) 2.00, 50%

2) Buying Price 2) 5.00, 67%
3) Markup 3) 60.00, 20.00
4) Markup Percentage 4) 15.00, 67%
5) Profit 5) 10.00, 2.00
Activity 3
Item Unit Cost Total Cost
2 kl pork 200.00/kilo 400.00
1 head garlic 80.00/kilo
20pcs/kilo 4.00
4 Tbsp. soy sauce 20.00/bottle
Approx. 32T 2.50
1 tsp. ground black 1.00/small pack
pepper ½ t/pack 2.00
½ cup vinegar 16.00/bottle
Approx. 2C/bottle 4.00
2 Tbsp. cooking oil 24.00/bottle
Approx. 32T 1.50
Total: 414.00
Selling Price (Total Cost + 50% Markup): 621.00
Selling Price per serving: 25.875 or 26.00
Prepared by:
MARETA G. TABABA
Writer
24
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Costing the Finished Products
An important principle in cookery business is the proper pricing of its products. The
food producer/retailer must be knowledgeable on how to add an additional amount to his
products to cover its business and to provide a profit.
It is always indeed that pricing of products/merchandise must be reasonable. As a

retailer, find a way to calculate mark-up percentage very valuable for better business operation.

Discuss principles of costing. (TLE-HECK7/8 PM-Oe-5)
Compute cost of production. (TLE-HECK7/8 PM-Oe-5)
Validate computed cost of production. (TLE-HECK7/8 PM-Oe-5)
Activity 1
Directions. Identify the word/s being described in each statement. Choose the correct answer
from the word/s below and write it on the space provided before the number.
_______1. The difference between the selling price of a good or services and cost.
_______2. It is the price at which a product is sold to the buyer.
_______3. The process of determining the amount of an item.
_______4. A financial gain for an item.
_______5. The money spent or cost incurred in buying certain products.
Activity 2
Directions. Compute the peso and percentage mark-up of the following items below.
Items Purchase Cost Selling Price Peso mark –up Percentage mark-up
Cupcake 8.00 10.00 ____________ _______________
Puto 4 .00 5 .00 ____________ _______________
Brownies 10 .00 12.00 ____________ _______________
Yema 2 .00 3.00 ____________ _______________
Egg Sandwich 12.00 15. ____________ _______________
25
Activity 3
Directions. Compute for the total purchase cost and selling price of your product with 50%
mark-up. Yields =12 servings
UBE Halaya Cost of items

2 kilos purple yam P 80
1 cup coconut milk 20
1 can condensed milk 50
1 can evaporated milk 45
½ cup butter 30
1 small cheese 20
TOTAL: _______
Selling Price=Total Expenses + Peso mark-up

No. of Yields
Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
K to 12 Basic Education Curriculum-TLE Learning Module Commercial Cooking Grade 7/8
Learning Outcome 3: Store and Stack Kitchen Tools and Equipment http://gltnhs-TLE
weebly.com/ lesson 13
26
ANSWER KEY
Activity 1
1. Mark-up
2. Selling Price
3. Calculate
4. Profit
5. Expenses
Activity 2
Items Purchase Cost Selling Price Peso mark –up Percentage mark-up
Cupcake 8.00 10.00 2.00 25%

Puto 4 .00 5 .00 1.00 20%
Brownies 10 .00 12.00 2.00 17%
Yema 2 .00 3.00 1.00 33%
Egg Sandwich 12.00 15.00 12.00 20%
Activity 3
Selling Price = 245+122.5

12
= 367.5
Selling Price = 30.62
Prepared by:
VIRGINIA D. CONCEPCION
Writer
27
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Occupational Health and Safety Procedures
Occupational Safety and Health (OSH) is a cross-disciplinary area concerned with

protecting the safety, health and welfare of people engaged in work or employment. The goal
of all occupational safety and health programs is to foster a safe work environment. As a
secondary effect, it may also protect co-workers, family members, employers, customers,
suppliers, nearby communities, and other members of the public who are impacted by the
workplace environment.
Learning Competency with code: LO 1. Importance of Occupational Health and Safety

Procedures
1.1 Recognize the importance of OHSP (TLE_HECK7/8OHSP-0h-8)
Activity 1
Directions. Look at the pictures below and name the OSH signs and symbols found in the
workplace. Chosse your answer from the box and write it in the box provided.
Safety equipment
Danger signs
Safety information
Caution sign
1. 2.
Serious injuries
3. 4. 5.
28
Activity 1
Direction. Read the statement carefully and color the circle that describes its meaning. Each
label color is standardized and reflects a specific meaning. (red, yellow, orange, green and blue)
used to alert against unsafe practices, which if not avoided, may results in minor
or moderate injuries like Caution Signs.
represents a potentially unsafe situation that could cause serious injury and
indicated by warning signs.
indicates the emergency egress location, first aids and other
safety equipment.
reflects immediate hazardous situations that will cause death or other serious
injuries like Danger signs and Fire symbols.
is used to convey safety information.
Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
Practice Occupational Health and Safety, Retrieved from https://gltnhs-le.weebly
.com/lesson-42.html
Occupational Health and Safety Procedures, Retrieved from

https://www.slideshare.net/cupaydabu/occupational-health-and-safety-procedures
29
ANSWER KEY
Activity 1
1. Safety information
2.Caution sign
3. Safety equipment
4. Serious injuries
5. Danger signs
Activity 2
1. Yellow
2. Orange
3. Green
4. Red
5. Blue
Prepared by:
ARLENE MUSNI
Writer
30
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Identify Hazards and Risks
Hazard is any agent that can cause harm or damage to humans, property, or the
environment. Risk is defined as the probability that exposure to a hazard will lead to a negative
consequence, or more simply, a hazard poses no risk if there is no exposure to that hazard.
Learning Competency with code: LO 2. Identify Hazards and Risks in the Workplace
2.1 determine the types of hazards and risks the workplace (TLE_HECK7/8OHSP-0i-9)
Activity 1
Directions. Select the letter with the best answer that will identify the type of hazard/accident
in the workplace. Write your answer on the space provided before each number.
A. Protecting your property from fire.

B. Protecting your property from natural hazards.
C. Protecting your property from crime.
D. Protecting your staff and visitors from accidents
E. Legislation that may affect your business.
______ 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 shopfronts 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.
31
Activity 2
Direction. Complete the table below.
Workplace Hazard Example of Hazard Example of Harm Caused

Thing 1. Cut
Substance Benzene 2.
Material Asbestos Mesothelioma
3. Electricity 4.
Condition 5. Slips, falls
Process Welding Metal fume fever
Practice Hard rock mining Silicosis
Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
Identify hazards and risks. Retrieved from https://www.highspeedtraining .co.uk /hub/hazards-in
the-workplace/
Identify hazards and risks. Retrieved from Learners Materials (K to 12 Basic Education
Curriculum 12) Technology and Livelihood Education – Commercial Cooking (pages 61-70)
32
ANSWER KEY
Activity 1
1. A
2. A
3. B
4. C
5. D
6. D
7. D
8. E
9. A
10. B
Activity 2
1. Knife
2. Leukemia
3. Source of energy
4. Shock or Electrocution
5. Wet floor
Prepared by:
ARLENE MUSNI
Writer
33
TLE 7
COOKERY
Section:__________________________________________ Date: _________________

Control Hazards and Risks in the Workplace
Occupational safety and health is a multidisciplinary field concerned with the safety,
health, and welfare of people at work. Employees are more productive, and it reduces
the employee illnesses and injuries.
Learning Competency with Code: LO 3. Evaluate and Control Hazards and Risks in the
Workplace
1.1 Follow consistently OHS procedure for controlling hazards/risk
(TLE_HECK7/8OHSP-0j-10)
Activity 1
Directions. Stare intensely on the illustration where hazards are possible. Fill the chart below.
Hazard Why is it hazard? (in complete What would happen if the

sentence) hazard remain?
Spilled water/oil
Overflowing waste can
Scattered cleaning
materials on floor
Messy stove surface
Open hanging cabinet
34
Activity 2
Direction. Write Fact if the statement shows proper way of controlling hazard at the kitchen,
and Bluff if the statement does not. Write your answer on the space provided.
_____________ 1. Wear slip-resistant shoes especially when in workplace like kitchen.
_____________ 2. Expensive fire extinguisher is the only best thing to use at the kitchen.
_____________ 3. Keep stove surfaces clean to prevent grease flare-ups.
_____________ 4. Store oil on floors by grill area.
_____________ 5. Use the correct grease level and cooking temperatures for your deep fryer.
_____________ 6. Personal Protective Equipment are not necessary while performing task.
_____________ 7. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items.
_____________ 8. Work closely to hot fryers when the floor is wet.
_____________ 9. Overfilling causes excessive splashing and bubbling over of hot oil.
____________ 10. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces.
Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
References:
Identify hazards and risks. Retrieved from Learners Materials (K to 12 Basic Education
Curriculum 12) Technology and Livelihood Education – Commercial Cooking (pages 61-70)
Control hazards and risks in the workplace. Retrieved from https://fitforwork.org
/blog/identifying-workplace-hazards/
35
ANSWER KEY
Activity 1
Answer may vary.
Activity 2
1. Fact 3. Fact 5. Fact 7. Fact 9. Fact

2.Bluff 4.Bluff 6. Bluff 8. Bluff 10. Fact
Prepared by:
ARLENE MUSNI
Writer
36
TLE 7
COOKERY
Section:__________________________________________ Date: _________________
LEARNING ACTIVITY SHEET

Personal Protective Equipment in Accordance with OHS
Personal Protective Equipment or PPE is used in almost every workplace, from

commercial kitchens to building sites. It protects the wearer from injury due to blunt impacts,
electrical hazards, heat, and chemicals.
Learning Competency with Code: LO3. Evaluate and Control Hazards and Risks in the
Workplace
1.2 Use Personal Protective Equipment in accordance with OHS (TLE_HECK7/8OHSP-0j-10)
Activity 1
Directions. Arrange the jumbled names of the different PPE first in Box A. After which, use
the arranged letter to answer the Box B.
Box A
GDNIISHHSWA SGELVO NOEV SMTIT SANPOR
__________________________ __________________ ________________
DOFO SHTAEINR IATN-PSIL SSEHO ETUOQ EBHLCAN

__________________________ ___________________ _________________
Box B
1i 2i 3i
i i i
37
4i 5i 6i
i i i
Activity 2
Direction. Find and encircle the word of the PPE required at the kitchen. The answer may be
found horizontally, vertically or diagonally.
K A N T I F S L I P Z S H O E S Y Z X F
J E B N F U Y F N J D G A S E T N V K H
K T Y S M W G I O P A S D F G H H J M O
Z P M B N Z X C V B N Q W E R T Y U I A
D I S H W A S H I N G F G L O V E S X Y
A A W E D F P Y U K J G Y R M K P O I U
B A R L E N E R P I N G O L M U S M I M
J A B A I T A T O M A G A N D A P R E E
O T T Y M H A I R N E T S B E A U T Y M
T O Q U E Y B L A N C H E H E A R T Y U
Reflection:
What I have learned in this activity ________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Reference:
Personal Protective Equipment in accordance with OHS. Retrieved from https://
www.residencestyle.com/list-of-personal-protective-equipment-in-the-kitchen/
Personal Protective Equipment in accordance with OHS. Retrieved from
http://media.ehs.uconn.edu/PoliciesProceduresForms/fwsg.pdf
38
ANSWER KEY
Activity 1
1. Dishwashing gloves
2. Oven mitts
3. Anti-slip shoes
4. Hairnets
5. Toque Blanche
Activity 2
1. Dishwashing gloves
2. Aprons
3. Anti-slip shoes
4. Hairnets
5. Toque Blanche
Prepared by:
ARLENE MUSNI
Writer
39
TLE 7
COOKERY
Section:__________________________________________ Date: _________________
LEARNING ACTIVITY SHEET

Maintain Occupational Health Safety Procedures Awareness
Awareness is commonly used in reference to public knowledge or understanding of
social or political issues. It is synonymous with public involvement and advocacy in support
of a certain cause or movement.
Learning Competency with Code: LO 3. Evaluate and Control Hazards and Risks in the
Workplace
1.3 Maintain OHSP awareness (TLE_HECK7/8OHSP-0j-10 )
Activity 1
Directions. The 5Ss are Japanese word found in column A while their meaning found in
column B. Match by drawing a line to connect the meaning.
Column A Column B
1. seiri a. Clean your workshop
2. seiton b. Arrange necessary items in good order for use
3. seiso c. Maintain high standards of housekeeping
4. seiketsu d. Do things spontaneously without being told or ordered
5. shitsu e. Maintain use of OSH equipment
f. Take out necessary items and dispose
Activity 2
Directions. Read the following sentences carefully. Identify which of the 5’s is being describe.
Write your answer on the space provided before each number. Use the English term. (Seiri –
Sort, Seiton-Systematize, Seiso –Sweep, Sieketsu –Sanitize, and Shitsuke -Self-Discipline)
_______1. Label each drawer/cabinet to show what is kept inside.

_______2. Look around your workplace. Discover and identify items which are
unnecessary to your work.
_ 3. Clean your workplace, including machines, equipment, tools and
furniture regularly so that they do not have chance to get dirty.
_4. Make your workplace as clean and comfortable as your home.
_5. Create a maintenance system for housekeeping. Make a schedule of
cleaning for your workplace.
40
Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. I enjoyed most on ____________________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Reference:
Occupational Health and Safety Procedure (OHSP) awareness. Retrieved from

https://www.slideshare.net/chloeandreaa/occupational-health-and-safety-ohs
41
ANSWER KEY
Activity 1
1. F
2. B
3. A
4. E
5. D
Activity 2
1. Systemize
2. Sort
3. Sweep
4. Self-discipline
5. Sanitize
Prepared by:
ARLENE MUSNI
Writer
42

TLE 7 (HE Cookery)

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7

LEARNING ACTIVITY SHEETS

Regional Government Center, Carig Sur, Tuguegarao City, 3500

Competencies Page Number

SWOT Analysis 1-4

Types of Kitchen Tools, Equipment and Paraphernalia 5-7

Maintain kitchen Tools, Equipment and Working Area 8-12

Storing / Stacking Tools and Equipment 13-17

Perform mensuration and Calculation 18-21

Perform mensuration and Calculation 22-24

Costing the Finished Products 25-27

Occupational health and Safety Procedures 28-30

Identify Hazards and Risks 31-33

Control Hazards and Risks in the Workplace 34-36

Personal Protective Equipment in Accordance with OHS 37-39

Maintain Occupational Health Safety Procedures Awareness 40-42

LEARNING ACTIVITY SHEETS

Background Information for Learners:

1.1 discuss SWOT analysis (TLE_EM7/8-0k-1)

Strength Weakness Opportunity Threats

____2. How often should a SWOT Analysis be performed?

____3. Which of the following could be a strength?

____4. Which of the following could be a weakness?

_____5. Which of the following could be a threat?

What have I learned in this activity.

1. I have learned that ___________________________________________________

2. I enjoyed most on ____________________________________________________

Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

LEARNING ACTIVITY SHEETS

Background Information for Learners:

Learning Competencies with Code:

1. identify types of tools, equipment, and paraphernalia (TLE_HECK7/8UT-0a-1)

____ 4. It is used to grate, shred, slice and separate foods.

____ 7. These are used to measure small quantities of ingredients.

_____________________ 1. LANDSRELOC - also called a vegetable strainer are essential

______________________ 3. BUDLEO ILERBO – used when temperatures must be kept

______________________ 4. RYMMEE SARDOB – used to sharpen long knives

______________________ 5. CARGIL SERPS - is a kitchen tool which is specifically

______________________ 7. HENCTIK VINSEK - often referred to as cook's or chef's tools,

______________________ 8. HENCTIK SARSHE – used for opening food packages, cutting

______________________ 9. SELACS - are used to weigh materials of bigger volumes.

______________________ 10. SPOSCO – used to measure serving of soft foods, such as

What have I learned in this activity.

1. I have learned that ___________________________________________________

Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

The Competency Guide (K to 12 Basic Education Curriculum 12 )Technology and Livelihood

LEARNING ACTIVITY SHEETS

Background Information for Learners:

Learning Competencies with Code:

______________________1. It is used periodically on mineral deposits and other soils that

______________________3. Use these cleaners to remove heavy accumulations of soil that

______________________4. It is used to clean routinely wash tableware, surfaces, and

Chemical Concentration Contact Advantage Disadvantage

Iodine 12. 5-25 ppm 4. 5. 1. Effectiveness

3. Make an all-purpose cleaner in a spray bottle.

What have I learned in this activity.

1. I have learned that ___________________________________________________

2. I enjoyed most on ____________________________________________________

K to 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD

Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

LEARNING ACTIVITY SHEETS

9. _________________ 10. __________________

happy labeled down towels out done

1. For immediate finding of tools and equipment, storage cabinet must be

9. _ 10. __

6&7 1 cup __ fluid oz _ ml