Republic of the Philippines

Department of Education
REGION I
SCHOOLS DIVISION OF PANGASINAN II
MANGALDAN NATIONAL HIGH SCHOOL
GUILIG, MANGALDAN, PANGASINAN

ACTIVITY SHEETS IN TECHNOLOGY AND LIVELIHOOD

EDUCATION (COOKERY 11)
QUARTER 1, WEEK 3

MELC: PERFORM MISE EN PLACE

K to 12 CG: TLE_HECK9- 12PA-Ic-3

Objectives:
1. Identify tools and equipment needed in the preparation of appetizers.
2. Classify appetizers according to ingredients.
3. Identify ingredients according to the given recipe.

Prepared by:

IMEE M. MACATBAG
Teacher II
T.L.E. (Home Economics)
 Name: _____________________________ Date:___________________________
Grade/Section: _______________________ Worksheet No: ___________________

Title of the Activity:

Most Essential Learning Competency: Identify the tools and equipment needed in
the preparation of appetizers.

K to 12 CG: TLE_HECK9- 12PA-Ic-3

Direction: Answer Activity A, B, C and D following specific directions.

A. Read and analyze the statement below. Write B for Base, S for Spread, G for
Garnish.

_____1. Grated Cinnamon

_____2. Fish Salad

_____3. Meat

_____4. Tiny Biscuits

_____5. Honey

B. Identify the word that is being describe in each sentence.

_______________1. It is used to scrape off contents of bowls.

_______________2. Designed to press potato and cooked vegetables.

_______________3. What tools are you going to used for Mixing thinner liquids.

_______________4. It is used to remove Zest or citrus peels in thin strips.

_______________5. A knife that is for chopping, slicing and dicing.

C. Write True on the line if the statement is correct; and False if the statement is
incorrect.

__________1. By the twentieth century, appetizers are served as a precursor to the main
course.

__________2. Spread is one of the classification of Appetizers.

__________3. Canapés are made out of thin slices of bread in different shapes.

__________4. Petite Salads are large portions of salads and usually display the characteristics
found in most salads.

__________5. Spread are placed at the top of the garnish.

__________6. Leftovers can be used for canapés, but they must be carefully handled and
stored to retain freshness.

__________7 .Hors D’ Oeuvres are usually juices of orange, pineapple, grapefruit ot

tomatoes served with cold salad dressings.

__________8. Cocktails refers to small portions of highly seasoned foods.

__________9. Mis En Place is a French term which means “ set in place” that is you
everything ready to cook and its place. You should be able to identify and
prepare all the needed tools and equipment as well as all the ingredients to
make the preparation and cooking easily.

__________10. Fork is used to combine ingredients.

D. Fill in the blanks with the correct answer.

1.__________ are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor.

2-4. _________, __________, __________ are the three (3) parts of Canapés.
.
5. ____________ is used for baking.

6. Measuring cups are used to measure __________________ ingredients.

7-8. Base holds the ______ and _____.

9. Relishes are raw or pickled vegetables cut into attractive shapes serves as _____________.

10. Spatula is used for manipulating foods like ____________.

E. Identify the tools and equipment below in the blank provided and write its uses in the
space provided.

_________________ 1. _________________________________

_________________ 2. _____________________________________

_________________ 3. ________________________________

_________________ 4. ________________________________

_________________ 5. _____________________________

_________________ 6. ______________________________
_________________ 7. _________________________________

_________________ 8. _________________________________

_________________ 9. _________________________________

_________________ 10. ______________________________

https://www.slideshare.net/akihirojonel/kitchen-tools-and-equipment-69221879