LEARNING ACTIVITY SHEET

Week 3 /Quarter 1 / Semester 1st

Name: _________________________________________________Score: ______

Grade & Section: _________________________________Subject: Cookery
Name of Teacher: _________________________________Date: _____________

I. Title : Appetizers
II. Type of Activity :
Concept notes with formative activities
LAS for summative assessment ( Written Work Performance Task)
III. MELCS : LO 1. Perform mise en place
1.1 identify tools and equipment needed in the preparation of
appetizers
1.2 clean, sanitize, and prepare tools, utensils, and equipment based
on the required tasks
1.3 classify appetizers according to ingredients
to the given recipe.
IV. SUMMATIVE TEST:

General Instructions:
• Read and understand each question and instructions carefully.
• All answers must be written on your activity notebooks. Write legibly and
neatly.

Page 1 of 4
Test I.
Instruction: Identify the TYPE OF APPETIZER being described in each row in the table
provided below. Pictures are given to serve as your guide in providing your answers.
Choose from the following choices inside the box and write your answers on your quiz
notebook.

Select just one (1) from here. No multiple answers in each

number.
a. Cocktail
b. Canapé
c. Hors d oeuvres
d. Relishes
e. Petite salad

Pictures of appetizers Types of appetizers

__________________1. made out of thin slices of

bread in different shapes. It is a finger food
consisting of three parts: a base, a spread or
topping and garnish.

__________________2. usually juices of orange,

pineapple, grapefruit or tomatoes served with cold
salad dressings.

___________________3. pickled items which are

raw, crisp vegetables such as julienne carrots or
celery sticks.

____________________4. it is a combination of
canapés, olives, stuffed celery, pickled radishes,
and fish.

Page 2 of 4
 _____________________5. are the simplest
appetizer.

Test II
Instruction: Label the parts of canapé. Write your answers on your quiz notebook. Do
not draw anymore.

2.

1.
3.

Test III
Instructions: Classify the following ingredients listed below according to the parts of
canapés. Write each ingredient in the box provided for. Write your answer on the box
below. In your quiz notebook, draw the table and write your answers.
INGREDIENTS

Radish slices Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Asparagus tips Cucumber slices
Fish Cheese Miniature pancakes
Tiny biscuits Pickled onions Meat

Parts of a canapé
Canapé base Canapé spread Canapé garnish

Page 3 of 4
Test IV.
Instruction: Multiple Choice. Write the letter of the correct answer.

1. What is the simplest classification of appetizers?

a. fresh fruits and vegetables c. canapé
b. chips and dips d. petite salad
2. This is popular accompaniments to potato chips, crackers, and raw vegetables.
a. fresh fruits and vegetables c. canapé
b. chips and dips d. petite salad

3. This is made of thin slices of bread in different shapes.

a. fresh fruits and vegetables c. canapé
b. chips and dips d. petite salad
4. This Are small portions and usually display the characteristics found in most salad.
a. fresh fruits and vegetables c. canapé
b. chips and dips d. petite salad
5. It refers to small portions of highly seasoned foods.
a. hors d oeuvres c. canapé
b. chips and dips d. petite salad

Page 4 of 4