Senior High School

Cookery NC II
First Quarter – Week 5
Prepare Salads and Salad Dressing
EIM – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 1: Perform Mise en Place
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this exemplar are owned by their
respective copyright holders. Every effort has been exerted to locate and
seek permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Development and Quality Assurance Teams

Writers: JUNELYN M. SABROSO
Illustrator: JOCELYN G. ORIT
Layout Artist: OSEAS B. MIANO
Language Editor: JEROMETHEL A. DAHONOG
Content Evaluator: DAISY ROSIL
Layout Evaluator: DEOMALYN L. CAǸAL
Management Team: PSDS/DIC
___________________

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Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response

of the Schools Division of Surigao del Sur for learning delivery and learning
resource which parallel to the on-going endeavors of the higher offices in the
Department. It is the utilization of a lesson exemplar that is streamlined in a
teacher-and-learner-friendly format to cater to the new classroom setup in light
of the COVID-19 health crisis. These exemplars will be paired with a self-
contained and self-instructional portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort

that would enable the him/her to see his/her growth and achievement, ability to
reflect on his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL-Cookery - 11 – First Quarter Exemplar on Perform Mise en

Place

This exemplar was collaboratively designed, developed and reviewed by

educators from different schools in the Division to assist you in helping the
learners meet the standards anchored on Most Essential Learning Competencies
(MELC) set by the Department while overcoming the constraints in schooling
brought by the COVID-19 pandemic.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

As a teacher, you are expected to orient the learners on how to use this
exemplar in the most fit modality. You also need to keep track of the learners'
progress while allowing them to manage their own learning through portfolio
assessments.

For the learner:

Welcome to TVL_Cookery - 11 – First Quarter) Exemplar on Perform Mise en

Place)!

This exemplar was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while being
an active learner, either at home or in school. To help you with this, this exemplar
2
comes with a Weekly Portfolio Assessment. Your teacher will provide you with a
template and you will be given a privilege to organize the portfolio in your own
creative way.

This exemplar has the following parts and corresponding icons:

This will give you an idea of the competencies

What I Need to Know
you are expected to learn in the exemplar and
the objectives you are expected to realize.
This part includes an activity that aims to check
What I Know
what you already know about the lesson to
take.
This section provides a brief discussion of the
What is It
lesson. This aims to help you discover and
understand new concepts and skills.
This section provides an activity which will help
What I Can Do (1,2 & 3)
you transfer your new knowledge or skill into
real life situations or concerns.

This task aims to evaluate your level of mastery

What I Have Learned
in achieving the learning objectives.

Answer Key This contains answers to all activities in the

module.

This contain instructions about recording your

Portfolio Goal Setting
positive, realistic goals before going through
this exemplar.
This contain instructions about completing the
Portfolio Completion -Your
Growth Clue! components of the portfolio. This also includes
a rubric to guide you of how your portfolio will
be assessed.
At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

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 What I Need to Know

General reminders in using this exemplar:

1. Use the exemplar with care. Do not put unnecessary mark/s on any
part of the exemplar. Use separate sheet of paper in answering the
activities and tasks
2. Read instruction carefully before doing each task.
3. Observe honesty and integrity in doing the task and checking your
answers.
4. Finish the task at hand before proceeding to the next.
5. Return this exemplar to your teacher or facilitator once you are
through

If you experience difficulty in answering the tasks in this exemplar, do not

hesitate to consult your teacher, parents, siblings or anybody knowledgeable
and older than you at home. We hope that through this material, you will
experience meaningful learning and gain deep understanding of the
relevant competencies. You can do it!
6.
Most 7.
Essential Learning Competency:
8.
LO 1. Perform Mise en Place (TLE_IAEI9-12RC-IIa-j-1)

Sub-competency:

1.1 Identify tools, utensils and equipment needed in the preparation of

salad and dressing;
1.2 Clean, sanitize and prepare tools, utensils and equipment based on the
required tasks
1.3 Identify ingredients according to the given recipe; and
1.4 Prepare ingredients based on the required form and time frame

Objectives

After going through this exemplar, you are expected to:

A. Knowledge: Define salad and identify tools and equipment, its

uses and functions needed in preparing salad and dressing;
B. Skill: Familiarize salad and salad dressing ingredients,
classification of salads

C. Attitude: Value the importance of following the steps of cleaning

and sanitizing tools utensils and equipment in preparing salad
and dressing.

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 Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher

along with this exemplar, accomplish now your weekly goal setting. Refer to
the objectives above. Think of positive and realistic goals that you can
considerably achieve with this exemplar. List them as your plans. Remember:
Do not proceed with this exemplar unless you have accomplished your goal
setting.

What I Know

PRE-TEST

Multiple Choice.
Direction:
Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. Dina is preparing garden salad, what tool or utensil will she need to remove
the excess water from the vegetables?
A. MIXING BOWL
B. SALAD SPINNER
C. SHREDDER
D. STRAINER

2. A grater is also known as __________.

A. Peeler
B. Shredder
C. Strainer
D. Zester

3. This tool is used to hold salad ingredients for mixing, or for tossing.
A. Cutting boards
B. Knives
C. Mixing bowls
D. Salad server

4. Xia wants to prepare Waldorf salad and she needs to pare the apples,
what particular tool will she use to conveniently remove the peelings?

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 A. French Knife
B. Paring Knife
C. Peeler
D. Scraper

5. ___________ is a tool which is approximately four inches long, with a handle

and a curved metal end, the top of which is perforated with a row of round
holes with sharpened rims.
A. Citrus Zester
B. Grater
C. Peeler
D. Scraper

6.___________ is a combination of vegetables, fruits and other ingredients

served with a dressing.
A. Appetizers
B. Desserts
C. Salad
D. Sandwiches

7. It is a tool that you will used to grill and/or broil salad ingredients.
A. Broiler
B. Bread Toaster
C. Grill Pan
D. Microwave oven

8. A type of salad that uses thick dressing like mayonnaise is known

as__________.
A. BOUND SALAD
B. COMPOSED SALAD
C. FRUIT SALAD
D. GELATIN SALAD

9. How does moisture and air helps to make the vegetable fresh?
A. It helps retain color of vegetable
B. It helps retain texture of vegetable
C. It helps retain crispness of vegetable greens
D. It helps to retain the nutrients of vegetable greens

10. This type of salad is usually served at the end of the meal.
A. Accompaniment Salad
B. Appetizer Salad
C. Dessert Salad
D. Main Course Salad

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11. What type of salad uses protein food as one of the ingredients?
A. Accompaniment Salad
B. Main Course Salad
C. Separate Course Salad
D. Side Dish Salad

12. What is the purpose of serving light salad?

A. To provide a full meal
B. To stimulate the appetite
C. To balance and harmonize with the rest of the meal

D. To cleanse the palate, refresh the appetite and provide break

before dessert

13. What type of salad uses a thick dressing like mayonnaise?

A. Bound Salad
B. Composed Salad
C. Dessert Salad
D. Separate Course Salad

14. What are the characteristics that an appetizer salad should possess?
A. Attractive, appetizing appearance
B. Colorful and good texture
C. Fresh and
D. Rich, Heavy Dressing

15. _________ are made by arranging two or more elements on a plate?

A. Accompaniment Salad
B. Composed Salad
C. Fruit Salad
D. Gelatin Salad

What is It

A. LESSON 1: TOOLS, UTENSILS AND EQUIPMENT NEEDED IN PREPARING

SALADS AND SALAD DRESSING

Salad is a combination of vegetables, fruits and other ingredients

served with a dressing. Salad are easy to make and require little, id any
special equipment. A basic understanding of tools use in preparation will help
achieve better results.

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 Mise’ En Place is a French term which means setting everything in
place and organizing all the materials and ingredients before preparing
foods.
B. Tools, Utensils and Equipment,

1. Knives – good quality knives with

sharp, sturdy stainless steel blades
and with handles that are securely
attached and that feel perfectly
comfortable in your hand.

2. Cutting boards – choices of

cutting boards are the wooden or
blocks and acrylic cutting boards.
When preparing a recipe that
contains
both meat (or poultry or seafood)
and vegetables requiring cutting,
use one board exclusively the
vegetables and the other
exclusively for the raw
meat to avoid cross-
contamination.
3. Peelers - is a kitchen tool
consisting of a slotted metal blade
attached to a handle, that is used
to remove the outer skin or peel of
certain
vegetables, frequently potatoes
and carrots, and fruits such as
apples, pears, etc.
4. Citrus zesters - A kitchen zester is
approximately four inches long,
with a handle and a curved metal
end, the top of which is perforated
with a row of round holes with
sharpened rims. To operate, the
zester is pressed with moderate
force against the fruit and drawn
across its peel. The rims cut the zest
from the pith underneath.

8
5. Grater/Shredder - A grater (also
known as a shredder)
is a kitchen utensil used to grate
foods into fine pieces.
It was invented by François Boullier
in 1540s.

6. Grill pan – used for salad

toppings to be broiled or
grilled.

7. Salad Spinners – hold just

washed salad leave in a slotted
basket that is made to spin by
hand and thus fling all the water
off the leaves into the outer
container.

8. Mixing bowls – used to mix

dressings, marinate ingredients,
hold separate elements if a salad
before assembling and used to toss
and mix all the ingredients
together. Used bowls made of
sturdy, heavy glass wares or
ceramic, so as not to react with
acidic ingredients.
9. Salad servers – “Salad sets” with
big salad bowls, serving bowls and
servers. Select materials having
enough surfaces to really grasp the
ingredients of salad, no matter how
slippery and thus making tossing
easier.
10. Balloon whisk- It is used for
blending, mixing, whipping eggs or
batter, and for blending gravies,
sauces, and soups. The beaters are
made of looped, steel piano wires
which are twisted together to form
the handle.

9
11. Colanders- also called a
vegetable strainer are essential for
various tasks from cleaning
vegetables to straining pasta or
contents.

12. Corn Zipper- this is used to

remove kernels from the cob of the
cooked corn.

13. Fruit and Salad Knife

-is used to prepare vegetables,
and fruits.

14. Paring Knife-is used to core,

peel, and section fruits and
vegetables. Blades are short,
concave with hollow ground.

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15. Wooden Spoon- are used for
creaming, stirring, and mixing. They
should be made of hard wood.

16. Garlic Press- is a kitchen tool

which is specifically designed for
the purpose of pulping garlic.

17. Lemon Reamer- A small utensil

used to extract juice from an or
other citrus fruit.

18. Food Processor- used to

facilitate repetitive tasks in
preparing for salad.

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LESSON 2: CLEANLINESS AND SANITATION:
A. Steps in Cleaning Tools, Utensils and Equipment:
 Scrape any food debris into a bin before cleaning and sanitizing
tools and equipment.
 Fill your sink with warm to hot water and an antibacterial
detergent.
 Use a clean sponge or brush to scrub each item thoroughly,
making sure to remove all bits of food and getting into all the
little, hard to reach areas.
 Either leave to air dry or use a dish cloth, which should be
cleaned with a quality detergent, to ensure you’re properly
cleaning and sanitizing kitchen tools and equipment

B. STEPS IN SANITIZING KITCHEN TOOLS AND EQUIPMENT

 Put your utensils in a large pan, covering them fully in water.
Carefully bring water to a boil, putting a lid on the pan, for 5
minutes. Remove the lid and wait for the water to stop boiling
before removing the utensils with tongs.
 Another method for cleaning and sanitizing kitchen utensils is to
combine a tablespoon of bleach with a gallon of water, leaving
your tools to soak before rinsing them thoroughly with hot water.

LESSON 3: CLASSIFICATION OF SALADS ACCORDING TO THEIR FUNCTIONS IN A

MEAL

1. Appetizer Salads
It stimulates appetite which has fresh,
crisp ingredients; tangy flavorful
dressing; and attractive, appetizing
appearance. It looks appealing
because of flavorful foods like
cheese, ham, salami shrimp and
crabmeat. Crisp raw or lightly
cooked vegetables can also be
added.
2. Accompaniment salad must
balance and harmonize with the
rest of the meal, like any other side
dish. Don’t serve potato salad at the
same meal at which you are serving
french Fries or another
starch. Sweet fruit salads are rarely
appropriate as accompaniment
except with such items as ham or
pork.

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3. Side dish salads should be light
and flavorful, not too; much
vegetable salads are often good
choices. Heavier salads such as
macaroni or high protein salads
containing seafood, cheese are less
appropriate, unless the main course
is light.

4. Main course salads should be

large enough to serve as a full meal
and should contain a substantial
portion of protein. Meat, poultry and
seafood salads as well as egg salad
and cheese are popular choices.
Main course salads should offer
enough variety of flavors and
textures in addition to the protein
and salad platter or fruits.
5. Separate course salads these
salads must be very light without
filling. Rich, heavy dressings such as
sour cream and mayonnaise should
be avoided. Light salad are serve
after the main course to cleanse the
palate, refresh the appetite and
provide a break before dessert.

6. Dessert salads – dessert salad are

usually sweet and may contain items
such as fruits, sweetened gelatin,
nuts and cream.

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LESSON 4:CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS USED
1. Green salads – must be fresh,
clean, crisp and cold and well
drained. Moisture and air are
necessary to keep greens crisp.

a) Leaves wilt because they lose

moisture. Crispness can be restored
by washing and refrigerating. The
moisture that clings to the leaves
after thorough draining is usually
enough.
b) Air circulation is essential so do not
washed greens too tightly or pack
too firmly. Refrigerate in colanders
covered with clean damp towels, or
in specially designed perforated 2018
plastic bins. These protect from drying
while allowing air circulation.

2. Vegetable, Grain Legumes and

Pasta Salads - vegetable salads are
salads whose main ingredients are
vegetables other than lettuce or
other leafy greens. Starchy items such
as grains, pastas and dried legumes
can also form the body of a salad.
Raw or cooked vegetables are
usually added to the starch items to
enhance the color, flavor and
nutritional balance of the salad.
Protein items such as poultry, meat,
seafood and cheese maybe added
to vegetables and starch salads.
3. Bound salads – are mixture of foods
that are held together or bound with
a dressing usually a thick dressing like
mayonnaise. The term bound is most
often used for traditional mixtures of
cooked protein, starch and
vegetables items with mayonnaise
like chicken salad, tuna salad, egg
salad and potato salad.

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4. Fruit Salad – contain fruits as their
main ingredients, like appetizer salads
or dessert salads.

5. Composed Salads – made by

arranging two or more elements
attractively on a plate. They are
called composed because the
components are arranged on
the plate rather than being mixed
together. They are elaborate and
can be substantial in size, usually
served as main courses or fruit
courses rather than accompaniments
or side dishes.

6. Gelatin Salads – most gelatin

products are made with sweetened
prepared mixes with artificial color
and flavor. But some professional
cook used to prepare salads
using unflavored gelatin relying on
fruit juices and other ingredients for
flavor.

What I Can Do 1

Activity I – Name a tool

Direction:
Identify the picture tools or utensil provided on the boxes below.
Choose the appropriate words that best describe the tool or utensil listed
inside the box. Write your answer in your activity notebook.

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 Mixing Bowl Salad Servers Peeler

Cutting Board Grater/Shredder Knives

Colander Balloon Whisk Corn Zipper

Fruit and Salad Knife Wooden Spoon Garlic Press

Lemon Reamer Food Processor Paring Knife
Salad Spinner Grill Pan Citrus Zester

1. _______________ 2. ______________ 3. ______________

4. ___________________ 5. ___________________ 6. __________________

7. ___________________ 8. ___________________ 9. ___________________

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10. ________________ 11. _______________ 12. ________________

13. ________________ 14. ________________ 15. ________________

16. _________________ 17. ________________ 18. _________________

Activity I – Matching Type

Direction:
Match the picture from Column A to the statement that matches the
picture from Column B. Write the letter of your answer on your activity
notebook.

1.
A. Knives – good quality knives with
sharp, sturdy stainless steel blades
and with handles that are securely
attached and that feel perfectly
comfortable in your hand.

17
2. B. Cutting boards – choices of cutting
boards are the wooden or blocks
and acrylic cutting boards. When
preparing a recipe that contains
both meat (or poultry or seafood)
and vegetables requiring cutting, use
one board exclusively the vegetables
and the other exclusively for the raw
meat to avoid cross-contamination.
3. C. Peelers - is a kitchen tool consisting
of a slotted metal blade attached to
a handle, that is used to remove the
outer skin or peel of certain
vegetables, frequently potatoes and
carrots, and fruits such as apples,
pears, etc.

4. D. Citrus zesters - A kitchen zester is

approximately four inches long, with
a handle and a curved metal end,
the top of which is perforated with a
row of round holes with sharpened
rims. To operate, the zester is pressed
with moderate force against the fruit
and drawn across its peel. The rims
cut the zest from the pith underneath.
5 E. Grater/Shredder - A grater (also
known as a shredder)
is a kitchen utensil used to grate
foods into fine pieces.
It was invented by François Boullier in
1540s.

6. F. Grill pan – used for salad toppings

to be broiled or grilled.

18
7. G. Salad Spinners – hold just washed
salad leave in a slotted basket that is
made to spin by hand and thus fling
all the water off the leaves into the
outer container.

8. H. Mixing bowls – used to mix

dressings, marinate ingredients, hold
separate elements if a salad before
assembling and used to toss
and mix all the ingredients together.
Used bowls made of sturdy, heavy
glass wares or ceramic, so as not to
react with acidic ingredients.

9. I. Salad servers – “Salad sets” with big

salad bowls, serving bowls and
servers. Select materials having
enough surfaces to really grasp the
ingredients of salad, no matter how
slippery and thus making tossing
easier.

10. J. Garlic Press- is a kitchen tool which

is specifically designed for the
purpose of pulping garlic.

11. K. Balloon whisk- It is used for

blending, mixing, whipping eggs or
batter, and for blending gravies,
sauces, and soups. The beaters are
made of looped, steel piano wires
which are twisted together to form
the handle.

19
12. L. Corn Zipper- this is used to remove
kernels from the cob of the cooked
corn.

13. M. Fruit and Salad Knife

-is used to prepare vegetables, and
fruits

14. N. Wooden Spoon- are used for

creaming, stirring, and mixing. They
should be made of hard wood.

15. O. Paring Knife-is used to core, peel,

and section fruits and vegetables.
Blades are short, concave with hollow
ground.

16. P. Food Processor- used to facilitate

repetitive tasks in preparing for salad.

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17. Q. Colanders- also called a
vegetable strainer are essential for
various tasks from cleaning
vegetables to straining pasta or
contents

18. R. Lemon Reamer- A small utensil

used to extract juice from an or other
citrus fruit.

What I Can Do 2

Activity I:

Direction:
Match the description of salad in Column A that best corresponds to
the classification of salad in column B by providing the lacking vowel letters of
each word . Write the letter of your answer in your activity notebook.

Column A Column B

1. Are type of salad that uses green A. B_ _ND S_L_D

vegetables.
2. Salad that uses starchy items and B. GR_ _N S_L_D
vegetable other than lettuce and
leafy greens.

3. Are mixture of food that are held with C. C_MP_S_D S_L_D

like thick dressing mayonnaise

4. Are salads that contain fruits as their D. G_L_T_N S_L_D

main ingredient.

5. Are salads that uses gelatin as their E. FR_ _T S_L_D

main ingredient.

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6. Are salads made by arranging two or F. V_G_T_BL_, L_G_M_S and
more items attractively on a plate P_ST_ S_L_D

Activity II:

Direction:
Identify the classification of the salad recipes written below. Write your
answer in your activity notebook.

Appetizer Salads Main course salads

Accompaniment salad Side dish salads

Separate course salads Dessert salads

1. Chicken Macaroni Salad

2. Coleslaw
3. Potato Salad
4. Sausage and Devilled Egg Salad
5. Mandarin Pork Salad
6. Orange Buttermilk Salad
7. Peanut Butter Cookie Salad
8. Margarita Shrimp Salad
9. Spring Salad
10. Waldorf Salad

What I Can Do 3
Activity 1: Sequencing

Direction:

Arrange the following steps of cleaning tools, utensils and equipment

listed below. Use A for the first step, B for second and so on. Write your answer
in your test notebook.

_________ 1. Use a clean sponge or brush to scrub each item thoroughly,

making sure to remove all bits of food and getting into all the
little, hard to reach areas.
_________ 2. Scrape any food debris into a bin before cleaning and
sanitizing tools and equipment.

22
 _________ 3. Either leave to air dry or use a dish cloth, which should be
cleaned with a quality detergent, to ensure you’re properly
cleaning and sanitizing kitchen tools and equipment
_________ 4. Fill your sink with warm to hot water and an antibacterial
detergent.

Activity 2: Discussion

Direction:

Give a brief explanation on the question below?

1. How does sanitizing tools, utensils and equipment helps in producing

healthy and safe salads and dressing?

What I Have Learned

Activity I - Multiple Choice

Direction:
Choose the letter of the best answer. Write chosen letter on a separate
sheet of paper.

1. ____________ is a combination of vegetables, fruits and other ingredients

served with a dressing
A. Appetizer
B. Desserts
C. Salad
D. Sandwiches

2. How does moisture and air helps to make the vegetable fresh?
A. It helps retain color of vegetable
B. It helps retain texture of vegetable
C. It helps retain crispness of vegetable greens
D. It helps to retain the nutrients of vegetable greens

3. ________________is a slotted basket that is made to spin by hand and thus

fling all the water off the leaves into the outer container?
A. Grill Pan

23
 B. Mixing Bowl
C. Salad Spinner
D. Strainer

4. What type of salad uses protein food as one of the ingredients?

A. Accompaniment Salad
B. Main Course Salad
C. Separate Course Salad
D. Side Dish Salad

5. What is the purpose of serving light salad?

A. To provide a full meal
B. To stimulate the appetite
C. To balance and harmonize with the rest of the meal
D. To cleanse the palate, refresh the appetite and provide break
before dessert

6. They are the type of salad that is usually sweet and may contain items such
as fruits, sweetened gelatin, nuts and cream.
A. Appetizer Salad
B. Dessert Salad
C. Side Dish Salad
D. Separate Course Salad

7. What is the tool consisting of a slotted metal blade attached to a handle,

that is used to remove the outer skin or peel of certain vegetables, frequently
potatoes and carrots, and fruits such as apples, pears, etc.?
A. Citrus Zester
B. Grater and Shredder
C. Knives
D. Peeler

8. It is a cooking which is used for salad toppings to be broiled or grilled?

A. Broiling Pan
B. Griller
C. Grill Pan
D. Salad Server

9. They are known as ___________salad because they are made by arranging

two or more elements attractively?
A. Bound Salad
B. Composed Salad
C. Green Salad
D. Gelatin Salad

10. They are named as ___________salad because most of the ingredients

used are mainly green, leafy vegetables?

24
 A. Bound Salad
B. Composed Salad
C. Green Salad
D. Gelatin Salad

Activity 2:

Direction:
Put a √ if the statement is correct and X if incorrect. Write your answer
on your activity notebook.

_________1. Appetizer Salad is served as full meal.

_________2. Bound Salad uses a thick dressing like mayonnaise.
_________3. Moisture and air are necessary to keep greens crisp.
_________4. Some professional cook used to prepare salads using flavored
gelatin.
_________5. Composed Salads is made by arranging two or more elements
attractively on a plate.

25
 Answer Key

What I Can Do 1 What I Can Do 2 What I Can Do 3

I – Name-A- Tool Activity 1: Activity 1: Sequencing

1. Mixing Bowl 1. B 1. C
2. Grater and Shredder 2. F 2. A
3. Salad Server 3. A 3. D
4. Knives 4. E 4. B
5. Cutting Board 5. D
6. Grill Pan 6. C Activity 2 : Discussion
7. Salad Spinner
8. Peeler Cleaning and sanitizing greatly helps
9. Citrus Zester to eliminate undesirable
10. Lemon Reamer Activity 2: microorganisms that may cause
11. Corn Zipper harmful effects on food.
12. Balloon Whisk 1. Main Course Salad
13. Garlic Press 2. Side Dish Salad
14. Colander 3. Side Dish Salad
15. Wooden Spoon 4. Appetizer Salad
16. Food Processor 5. Accompaniment Salad
17. Paring Knife 6. Dessert Salad
18. Fruit and Salad Knife 7. Dessert Salad
8. Main Course Salad
II – Matching Type 9. Separate Course Salad
10. Appetizer Salad
1. G
2. C
3. D
4. F
5. B What I Know
6. A  What I Have Learned
7. I 1. B
8. E 2. B Activity 1- Multiple Choice
9. H 3. C
1. C
10. O 4. C
2. C
11. N 5. A
3. C
12. Q 6. C
4. B
13. P 7. C
5. C
14. L 8. A
6. B
15. R 9. C
7. D
16. K 10. C
8. C
17. M 11. B
9. C
18. J 12. D
10. C
13. A
14. A
Activity 2- Test Your Knowledge
15. B
1. x
2. √
3. √
4. x
5. √
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 Portfolio Completion – Your Growth Clue!

You now go back to your portfolio and work on the other components
that follow your Goal Setting. Remember that your portfolio is a deliberate
collection of your works with the help of the exemplar. Highlighting your
efforts here enables you to see and reflect on your growth and achievement
and your ability to establish goals just to learn. Upon completion of your
portfolio, please be guided of the rubric below.

Rubric for Portfolio Assessment

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References:
BOOKS:

LM Cookery Module 1 of 2, pp. 85-90

INTERNET SOURCES:

https://www.cleanipedia.com/ph/kitchen-cleaning/a-guide-to-cleaning-
and-sanitizing-kitchen-tools-and-equipment.html

For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address:

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