LEARNING ACTIVITY SHEET

Week 4 /Quarter 1 / Semester 1st

Name: _________________________________________________Score: ______

Grade & Section: ___________________________________Subject: Cookery
Name of Teacher: _________________________________Date: _____________
I. Title : Prepare Range of Appetizers
II. Type of Activity :
Concept notes with formative activities
LAS for summative assessment ( Written Work Performance Task)
III. MELCS : LO 2. Prepare a range of appetizers
1.1 differentiate hot and cold appetizers.
1.2 review variety of appetizers recipes based on the required tasks
1.3 classify appetizers according to ingredients
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.

Test I.
Instruction. Review of Previous Lesson. Complete Me. Fill the blank with a word or
group of words to make the sentence complete.
An Italian appetizer composed of meats, sea foods, and other relishes is 1._____.
Small food item eaten with wine or other drinks is 2._______.
A salted roe or egg of the sturgeon is 3.______.
Hors d’ oeuvres offered to guest that complements the chef’s cooking style and
talent is 4.______.
Toasted Italian bread flavored with garlic and olive oil is 5.______.

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Test II
Instruction: From the tools/equipment you provided on Task 3, analyze the use of
each tool/equipment from 1 to 5 and write it on your quiz notebook.
Example: Spoon – used to spoon out spread and put it onto the base.

Test III
Instructions: Make an outline on the assumed rectangular Pullman Bread slices below
and cut each the first slice in a square shape while the other is triangle shape for
canapé bases. Cut each into equal sizes. Size of both slices is - Length: 10cm Width:
5cm. Use your ruler for you to get the exact size of your drawing.

1 2

Test IV.
Instruction: Design your own Canapé. Draw first the three parts individually depending
on your desired shape of base; spread and garnish. Make sure to draw almost the same
as your selected ingredients. Next, draw them together and color it in order to
appreciate your drawing. Make sure that you use appropriate color. Lastly, label each
part and name the ingredients you used.
A B
Example: 1. Base -
. . Spring
. . onions

2. Spread -
Ham and bacon
spread
. .
3. Garnish -
Fita biscuit

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