PERFORMANCE TASK NO.

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COOKERY 9

LESSON 7: Prepare Dessert

Name: _______________________________________ Section: ___________________

PERFORMANCE TASK: Dessert Preparation

Directions: Prepare a Nutritious, appetizing and affordable dessert.

Document every step of the procedure in making the performance task .
Create a short presentation or video on doing the hamburger. Take picture
of a friend or family eating the hamburger created. Post all the
documentation in the site provided by your teacher. Your
parent/guardian will give you 50% of the score using the rubrics and
the other 50% will be given by your teacher.

Below are the suggested ingredients in preparing dessert or any available

ingredients found in the kitchen.
Making a fruit dessert

Ingredients needed
1 small can fruit cocktail
1 pc. fresh apple cut into cubes (optional)
10 or more pieces of fresh grapes (optional)
Cheese -sliced into cubes (optional)

Note: You can add sweet dressings like condensed milk and cream for added
flavor. Fruits may not be limited as long as it compliments on the rest of
ingredients. Do not use raw papaya for mixed fruit salad.

Procedure
1. Prepare all the ingredients. Wash fresh fruits before cutting or slicing.
2. Drain canned fruit and put in a bowl. Add the rest of ingredients.
3. Mix carefully. Add your desired dressings and chill.
4. Arrange in a plate and serve.
 ACTIVITY PLAN

NAME : _________________________________________________________
YEAR & SECTION: _________________________________________________________

TITLE : _______________________________________________________

DATE PREPARED: ________________________________________________________

I. OBJECTIVES:
1. To follow basic procedures in ___________________________________________
2. Demonstrate how to make _____________________________________________
3. Observe a system of work and sanitary practices in cooking.

II. INTRODUCTION INFORMATION OF THE PRODUCT:

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III. TOOLS AND EQUIPMENT:

IV. INGREDIENTS:

V. PROCEDURE:

1.___________________________________________________________________________
2.___________________________________________________________________________
3.___________________________________________________________________________
4.___________________________________________________________________________
5.___________________________________________________________________________
VI. EVALUATION:

CRITERIA POINTS SCORE

Performing the mise en place: 8

 Reading
And understanding of the recipe
 Wearing of
apron, hairnet, facemask.
 Cleaning of
tools, equipment,
and workplace.
 Cutting and
preparation of ingredients

Skills (Assembling) 10
Plating/ Presentation of Finished 7
Product
 Appearance
 Texture
 Aroma
 Flavor
TOTAL 25
Short Essay: (Tell something about your experiences when doing the activity).
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