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Task Sheet

Title: CANAPE

Performance Objective:
*Identify the proper procedure of canape
*Appreciate the importance of appetizer
*Perform the proper procedure of canape

Supplies/Materials:
 2 sachets of crackers biscuits (base)
 100grams of ground meat
 Onion
 Garlic
 ¼ cup of flavorful mayonnaise,
 2 slices of cheese
 1tsp of oil
 1tsp of herbs (for garnish)
 1pinch of salt
 1tsp of soy sauce
 1tsp of ground pepper
 1tsp of honey
 1slice of Cucumber
 1pcs of tomato
 1pcs of lettuce leaf’s

Tools and equipment

 Frying pan
 Ladle
 Spoon
 Mixing bowl
 Bowl tray
 Appetizer plate
  French knife
 Chopping board

Steps/Procedure:

*First minced onion and garlic. In the frying pan add 1 tsp of oil and sauté
garlic and onion then add ground meat season to taste.
*In a mixing bowl chopped fresh herbs plus additional for garnish, Pinch
freshly ground pepper
*Using 2-inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to
make 12 circles.
*In small bowl, combine mayonnaise with, herbs, honey, garlic and pepper.
*Cut cucumber and tomato into round
*To assemble: Top toast with flavorful mayonnaise, a piece of Cucumber,
tomato, and garnish with fresh herbs and ground beef
*Then serve

Assessment Method:

1.Actual demonstration

Task Sheet

Title: PINWHEEL SANDWICH

Performance Objective:
*Identify the proper procedure of Pinwheel sandwich
*Appreciate the importance of appetizer
*Perform the proper procedure of Pinwheel sandwich

Supplies/Materials:
 ½ of bar cheese
 2 slices of Bacon or ham
 ¼ cup of flavorful mayonnaise
 2 slices of cheese
 1tsp of oil
 1tsp of herbs (for garnish)
 2 slices of bread
 1pcs cucumber
 4 pcs grapes

Tools and equipment

 Frying pan
 Tong
 Mixing bowl
 Appetizer plate
 Bread knife
 Chopping board
 Rolling pin
 Cocktail stick
 Bread knife

Steps/Procedure:

*First fry the ham or bacon in the frying pan (set aside)
* Take the 2 slices of bread then trim the side of the bread
*Using Rolling pin flatten the 2 slices of bread
*On the top of flatten bread spread the flavorful mayonnaise next layer put
together the slice cheese, ham or bacon create an even layer.
* Starting at one end, roll the tightly like a rug.
* Use a sharp knife to slice the rolled sandwich crosswise into pinwheels
approximately 3/4-inch wide.
*Then serve
Assessment Method:

1. Actual Demonstration

Task Sheet

Title: SHRIMP TEMPURA

Performance Objective:

*Identify the proper procedure of Shrimp tempura

* Explain how to select and prepare Shrimp tempura as appetizer
*Demonstrate the proper procedure of Tempura

Supplies/Materials:

*8 pcs of jumbo or medium shrimp

* 10 ml water (icy-cold)
* ½ liter of oil
For batter
*1 cup of all-purpose flour
* 1cup of cornstarch
*1 pc of egg
*1 tbs of baking powder
* 1tbs Sugar white
*1 pinches of iodized salt
*1 tbs of White pepper

For the sauce

 *1/2 cup of Mayonnaise
*1 Tsp of Honey
*2 Garlic cloves

Tools and equipment

 Frying pan
 Tong
 Spoon
 Mixing bowl
 Bowl tray
 Appetizer plate
 French knife
 Chopping board
 Pinch bowl

Steps/Procedure:

*Prepare the shrimp, by deveining them and removing the shell right
up to the tail.
*Next, make 4 to 5 small notches on the "belly" of each shrimp. This
will prevent them from curling up during frying.
*Toss shrimp in cornstarch.
Step 2: make the batter
*Mix cold egg with water in a bowl. Add flour and stir in. Do not
overmix. Sugar, baking powder, salt and pepper.
*Dip each shrimp in batter.
* Heat a cooking pot the pour-in cooking oil.
*Drop 3 to 4 batter coated shrimp in the pot and fry for 2 to 3 minutes
per side.
*Remove shrimp onto a paper towel-lined plate.
*Then serve
Step 3: make a Sauce
*Chop garlic into brunoised cut (small pcs) put into a pinch bowls, add ½
cup of mayonnaise and a 1 tsp of honey mix well.
Assessment Method:

1.Actual demonstration

Task Sheet

Title: SQUID CALAMARES

Performance Objective:

*Identify the proper procedure of Squid calamares.

*Explain how to select and prepare squid calamares for appetizer.

*Demonstrate the proper procedure of calamares

Supplies/Materials:

* 1/2 lb. medium to large sized squid 

* 10 ml water (icy-cold)
* ½ liter of oil
For batter
*1 cup of all-purpose flour
* 1cup of cornstarch
*1 pc of egg
*1 tbs of baking powder
* 1tbs Sugar white
*1 pinches of iodized salt
*1 tbs of White pepper
For the sauce
*1/2 cup of Mayonnaise
*1 Tsp of Honey
*2 Garlic cloves

Tools and equipment

 Frying pan
 Tong
 Spoon
 Mixing bowl
 Bowl tray
 Appetizer plate
 French knife
 Chopping board
 Pinch bowl

Steps/Procedure:

*Prepare the squid, 1/2 lb. medium to large sized squid cleaned and

sliced into rings
* Combined squid, salt, and white pepper then mix well. Let stand
for 10 minutes.

Step 2: make the batter

*Mix cold egg with water in a bowl. Add flour and stir in. Do not
overmix. Sugar, baking powder and salt
* Heat a cooking pot the pour-in cooking oil.
* Dredged squid in flour then dip in beaten egg 
* The oil is hot enough, deep-fry the squid until the color of the
squid turns brown. Note: This should only take about 2 to 3
minutes in medium heat. Do not overcook the squid.
*Remove the fried squid from the cooking pot and transfer in a
lined with paper towels.
 *Serve with your favorite sauce.
Step 3: make a Sauce
*Chop garlic into brunoised cut (small pcs) put into a pinch bowls, add ½
cup of mayonnaise and a 1 tsp of honey mix well.

Assessment Method:

1.Actual demonstration

Task Sheet

Title: CLUBHOUSE SANDWICH

Performance Objective:

* Identify ingredients used in preparing Clubhouse Sandwich.

* Demonstrate on how to make Clubhouse Sandwich.
* Follow correct procedure in Preparing Clubhouse Sandwich and observed
safety and sanitation

Supplies/Materials:

* 3 slices white bread

* ½ cup of flavorful mayonnaise
* 2 pcs leave lettuce
* 2 slices tomatoes
* 2 slices cucumber
* 1 slice ham
* 2 pcs slice cheese
* 1 scrambled egg
* 2 pcs of cocktail sticks
* 2 tsp of oil

Tools and equipment

 Frying pan
 Tong
 Spoon
 Mixing bowl
 Bowl tray
 Appetizer plate
 Bread knife
 Chopping board

Steps/Procedure:

 Cut the side of the bread.

 Place the 3 slices of bread that without crust/corners on a clean
work surface, spread the top with mayonnaise.
 On the first slice, place1 slice of cheese, 1 lettuce leaf, then 2
slices of tomatoes and cucumber.
 Place the second slice of toast on top, spread side down. Spread
the top with mayonnaise.
 On top of this, place the ham then the other lettuce leaf. Add
scramble egg
 Top with the third slice of toast, spread side down. Place cocktail
stick on two sides of the sandwich
 Cut the sandwich from corner to corner onto triangle. Each
triangle will have a pick through the center to hold together.
 Place on a plate with the points up.

Assessment Method:

1.Actual demonstration
 Task Sheet

Title: OPEN-FACED SANDWICH WITH POACHED EGG AND

HOLLANDAISE SAUCE

Performance Objective:

* Identify ingredients used in preparing open Sandwich.

* Demonstrate on how to make open -faced Sandwich.
* Follow correct procedure in preparing open sandwich with poached egg and
hollandaise sauce and observed safety and sanitation.

Supplies/Materials:

* 1 slice white bread

* ½ cup of flavorful mayonnaise
* 2 pcs leave lettuce
* 2 slices tomatoes
* 2 slices cucumber
* 1 slice ham
* 1 pc slice cheese
* 2 pcs of egg yolks
* 1 Pc of egg
* 2 tsp of oil
* ¼ cup of butter (bain-marie)
* 1 tbs lemon juice
* 2 tsp of white vinegar
Tools and equipment
 Frying pan
 Tong
 Spoon
 Bowl tray
 Appetizer plate
 French knife
 Chopping board
 Pot
 Plate
  Blender
 whisk

Steps/Procedure:
 Place 1 pc of bread. (Which is base)
 Spread the top with flavorful mayonnaise, place 1 slice of
cheese, 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
place the ham then the other lettuce leaf.
 Add poached egg on top, Spread the top with hollandaise sauce.

Step 2: making poached egg.

 In a boiling water add 2 teaspoons white vinegar and bring to a
simmer over medium heat. Meanwhile, crack 1 very fresh cold large
egg into a bowl. Use the Poached ladle to quickly stir the water in one
direction until it's all smoothly spinning around.
 Carefully drop the egg into the center of the whirlpool. The swirling
water will help prevent the white from "feathering," or spreading out in
the pan.
Step 2: making Hollandaise sauce.
 Melt the butter using Bain- Marie method
 In a bowl combined melting butter, and 2 egg yolks with 2 tbs lemon.
 Blend carefully the butter, and 2 egg yolks with 2 tbs lemon blend until
it becomes perfectly creamy.

Assessment Method:

1.Actual demonstration

Task Sheet

Title: COLESLAW SALAD WITH VINAIGRETTE DRESSINGS

Performance Objective:

* Identify ingredients used used and perform the appropriate dressings for
the salad
* Demonstrate the proper way of making Coleslaw salad And vinaigrette
dressing .
* Create and balance the right texture of the salad, improved the qualify of
the salad serve.

Supplies/Materials:

* ½ a medium white cabbage( finely shredded)

*1 medium size of carrots (finely shredded)
*15 ml of water

For Dressings
* 2 tsp of olive oil
* ¼ tsp salt
* ¼ tsp white pepper
* 1 tbs lemon juice

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
 Chopping board
 Pot
 Plate
 Strainer

Steps/Procedure:
 Finely chop cabbage and carrots using french knife
 Get a pot, put water to boil.
 In a boiling water,blanch the shredded carrots And cabbage
 Mix cabbage with carrots in a large salad bowl.
 pour dressing Season with olive oil,1tbs of lemon, salt and
 pepper,Stir to coat

Assessment Method:

1.Actual demonstration

Task Sheet

Title: WALDORF SALAD

Performance Objective:

* Identify ingredients used and perform the appropriate dressings for the
salad
* Demonstrate the proper way of making waldorf salad .
* Create and balance the right texture of the salad, improved the qualify of
the salad serve.

Supplies/Materials:

* 1 pcs of a medium apple (cut into cube/macidoine)

* ½ cup of walnuts
* 1 cup of seedless grapes (cut into half)
* 1 medium size of lettuce

For Dressings
* ¼ cup of mayonnaise
* ¼ tsp of salt
 * ¼ tsp white pepper
* 1 tbs lemon juice

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
 Chopping board
 Pot
 Plate
 Strainer

Steps/Procedure:
 Cut apple into macedoine ,next cut grapes into half as well as
the lettuce.
 Roast the walnut then place all ingredients into the mixing bowl
 Stir the apple, lettuce,, grapes, and walnuts into the bowl with
the dressing.
 Then serve

Assessment Method:

1.Actual demonstration

Task Sheet

Title: HONEY LEMON CHICKEN

Performance Objective:

* Identify ingredients used in honey lemon sauce that will work great with
chicken breast meat.
* Demonstrate the proper way of making honey lemon chicken recipe
* Create and balance the right texture of a menu .
Supplies/Materials:

To marinate
* 1 large chicken breast
* ½ medium size of American lemon
*1 tbsp.white pepper
* 1 tbsp. of sugar
* 1 tbsp. of soy sauce
*1 tbsp. of garlic powder
* 1 tbsp. of oregano powder
* 1 tbsp.of paprika.
*1 tbs. of lemon
For batter
 ½ cup of all purpose flour
 ½ cup of cornstarch
 1 tsp. of baking powder
 1/2 tsp. of salt
 1 tbsp. of garlic powder
 1 tbsp. of white pepper powder
 ¼ kl of oil

For SAUCE

* 5 gram of butter
* ¼ cup of honey
* ½ cup lemon
* 2 slices

Tools and equipment

 Mixing bowl
 Tong
 Bowl tray
  French knife
 Chopping board
 Frying pan set
 Plate

Steps/Procedure:
 Slice the breast into 4 equal parts then marinate set aside soak
in 20 minutes.
 After 20 minutes. Prepare for batter ,mix all the ingredients into
mixing bowl
 Coat the sliced chicken breast pieces in seasoned flour and
fry in oil and butter until golden. Then set aside
 Get a frying pan put butter add lemon juice honey and lemon
slices and stir together, then bring the sauce to the boil
 let simmer for 5 minutes until slightly reduced.
 The sauce will thicken slightly as it starts to cool.
 Then serve

Assessment Method:

1.Actual demonstration

Task Sheet

Title: RED VELVET RICE AND VEGETABLE’S SIDE DISH

Performance Objective:
 * Demonstrate and show the ingredients and techniques to make this
classic dish better
* Create and balance the right texture of a menu .
Supplies/Materials:

* 200 grams of old day rice

* 2 tbsp.of butter
*2 clove’s of garlic
* ¼ tsp.of salt
* 1/8 cup of ketchup
* 1 pcs onion

Vegetable side dish

*1/2 medium size of carrots (batonnet cut)
* 2 pcs of beans (diagonal cut 1 inch long)
* 1 tbsp. of butter
Tools and equipment
 Mixing bowl
 Wood ladle
 Bowl tray
 French knife
 Chopping board
 Frying pan
 Plate
 Utility tray

Steps/Procedure:

 Use your hands to break up any clumps of rice.

 In a large frying pan, add the butter ,onion and garlic and heat
over medium-high heat, stirring regularly to ensure even
browning. Fry the garlic and onion until most of the sizzling
subsides , the garlic and onion are golden brown color.
 Add the rice and toss to coat evenly with the oil, onion and garlic.
Then add ketchup
 Stir-fry the rice until it's heated through. Season with salt and
 pepper to taste
 Then serve
Side Dish vegetables
*Wash the vegetable, rinse throughly ,peel the carrots and cut into
batonnet cut , then get the beans cut it into diagonal approximately 1
inch long.
* In frying pan,add the butter then suite vegetable and stir constantly
while cooking. Cook until the vegetables are bright, glossy and tender-
crisp. Do not overcook.

Assessment Method:

1.Actual demonstration

Task Sheet

Title: Sweet and Sour Tuna Pasta

Performance Objective:
Demonstrate and show the ingredients and techniques to make this classic
dish better
To prepare and serve a main course.
Supplies/Materials:
 100 grams of pasta
 3 cloves of garlic
 180 or 200 grams of tuna fish
 Oil or butter
 1 piece of tomato
 1 or half piece of red or white onion
 1 piece of sweet pepper (Atsal or Red Bell Pepper)
 Salt and ground pepper (to taste)
 1 cup of all purpose flour
 ¼ cup of tomato sauce/ketchup
  ¼ cup honey
 ¼ cup of white vinegar
 4 tablespoon White sugar to balanced the sweet and sour taste (for
adjusting)

Tools and equipment

 Mixing bowl
 Chopping board
 French knife
 Dinner plate
 Utility tray
 Frying pan
Steps/Procedure:

 Boiled the pasta until it reaches to Al dente texture and set aside.
 Cut the tuna into 1-3 pieces depending on your chosen cutting or style
 Pre heat the oil
 Coat the fish into flour and fry it until golden brown and set aside
 Sauté the minced garlic and onion , add the mixture of vinegar, tomato
sauce or ketchup and tomato and sugar to balance the taste
 Then Serve
Assessment Method:

Actual Demonstration

Task Sheet

Title: MUSSEL’S PASTA IN TOMATO SAUCE

Performance Objective:
Demonstrate and show the ingredients and techniques to make this classic
dish better
To prepare and serve a main course.
Supplies/Materials:
  10 pcs. of Mussel
 100 grams of pasta
 3 cloves of garlic
 1 piece of tomato
 1 or half piece of red or white onion
 1 piece of sweet pepper
 Salt and ground pepper

Tools and equipment

 Mixing bowl
 Chopping board
 French knife
 Dinner plate
 Utility tray
 Frying pan
Steps/Procedure:
 Boiled the pasta until it reaches to Al dente texture and set aside.
 Sauté the minced garlic onion and then add the sweet pepper and
tomato and lastly the mussels
 Add a little bit of pasta stock and bring it to boil
 Then serve

Assessment Method:

Actual Demonstration

Task Sheet

Title: DEVILED EGG

Performance Objective:

* Identify ingredients, tools and procedure in making deviled egg

*Demonstrate how to make a deviled egg
Supplies/Materials:

* 6 eggs
*1/4 cup mayonnaise
*1 teaspoon white vinegar
*1 teaspoon yellow mustard
*1/8 teaspoon salt
*1/2 tbs white pepper
* Spanish paprika( for garnish)
*1 tsp of pickles(optional)

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
 Chopping board
 Caserole
 Plate
 Wire whisk
 Utility tray
 Spoon

Steps/Procedure:
 Place eggs in a single layer in a caserole and cover with enough water that
there's 1 1/2 inches of water above the eggs. Heat on high until water begins to
boil, then cover, turn the heat to low, and cook for 8 minute. Remove from heat
and rinse under cold water continuously.
 Crack egg shells and carefully peel under cool running water. Slice the eggs in
half lengthwise, removing yolks to a medium bowl, and placing the whites on a
serving platter. Mash the yolks into a fine crumble using a wire whisk Add
mayonnaise, vinegar, mustard, salt, and pepper,pickles, and mix well.
 Evenly disperse heaping teaspoons of the yolk mixture into the egg whites
 Sprinkle with paprika and serve.
Assessment Method:

1.Actual demonstration

Task Sheet

Title: TONKATSO

Performance Objective:

* Identify ingredients, tools and procedure in making deviled egg

*Demonstrate how to make a deviled egg
Supplies/Materials:

* 6 eggs
*1/4 cup mayonnaise
*1 teaspoon white vinegar
*1 teaspoon yellow mustard
*1/8 teaspoon salt
*1/2 tbs white pepper
* Spanish paprika( for garnish)
*1 tsp of pickles(optional)

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
  Chopping board
 Caserole
 Plate
 Wire whisk
 Utility tray
 Spoon

Steps/Procedure:
 Place eggs in a single layer in a caserole and cover with enough
water that there's 1 1/2 inches of water above the eggs. Heat on
high until water begins to boil, then cover, turn the heat to low,
and cook for 8 minute. Remove from heat and rinse under cold
water continuously.
 Crack egg shells and carefully peel under cool running water.
Slice the eggs in half lengthwise, removing yolks to a medium
bowl, and placing the whites on a serving platter. Mash the yolks
into a fine crumble using a wire whisk Add mayonnaise, vinegar,
mustard, salt, and pepper,pickles, and mix well.
 Evenly disperse heaping teaspoons of the yolk mixture into the
egg whites
 Sprinkle with paprika and serve.

Assessment Method:

1.Actual demonstration

Task Sheet
Title: CREAM BRULEE

Performance Objective:

* Identify ingredients, tools and procedure in making deviled egg

*Demonstrate how to make a deviled egg
Supplies/Materials:

* 6 eggs
*1/4 cup mayonnaise
*1 teaspoon white vinegar
*1 teaspoon yellow mustard
*1/8 teaspoon salt
*1/2 tbs white pepper
* Spanish paprika( for garnish)
*1 tsp of pickles(optional)

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
 Chopping board
 Caserole
 Plate
 Wire whisk
 Utility tray
 Spoon

Steps/Procedure:
 Place eggs in a single layer in a caserole and cover with enough
water that there's 1 1/2 inches of water above the eggs. Heat on
high until water begins to boil, then cover, turn the heat to low,
and cook for 8 minute. Remove from heat and rinse under cold
 water continuously.
 Crack egg shells and carefully peel under cool running water.
Slice the eggs in half lengthwise, removing yolks to a medium
bowl, and placing the whites on a serving platter. Mash the yolks
into a fine crumble using a wire whisk Add mayonnaise, vinegar,
mustard, salt, and pepper,pickles, and mix well.
 Evenly disperse heaping teaspoons of the yolk mixture into the
egg whites
 Sprinkle with paprika and serve.

Assessment Method:

1.Actual demonstration

Task Sheet

Title: CREPE

Performance Objective:

* Identify ingredients, tools and procedure in making deviled egg

*Demonstrate how to make a deviled egg
Supplies/Materials:

* 6 eggs
*1/4 cup mayonnaise
*1 teaspoon white vinegar
*1 teaspoon yellow mustard
 *1/8 teaspoon salt
*1/2 tbs white pepper
* Spanish paprika( for garnish)
*1 tsp of pickles(optional)

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
 Chopping board
 Caserole
 Plate
 Wire whisk
 Utility tray
 Spoon

Steps/Procedure:
 Place eggs in a single layer in a caserole and cover with enough
water that there's 1 1/2 inches of water above the eggs. Heat on
high until water begins to boil, then cover, turn the heat to low,
and cook for 8 minute. Remove from heat and rinse under cold
water continuously.
 Crack egg shells and carefully peel under cool running water.
Slice the eggs in half lengthwise, removing yolks to a medium
bowl, and placing the whites on a serving platter. Mash the yolks
into a fine crumble using a wire whisk Add mayonnaise, vinegar,
mustard, salt, and pepper,pickles, and mix well.
 Evenly disperse heaping teaspoons of the yolk mixture into the
egg whites
 Sprinkle with paprika and serve.
Assessment Method:

1.Actual demonstration

Task Sheet

Title: MOTHER SAUCE (HOLLANDAISE, BECHAMEL AND VELOUTE)

Performance Objective:

* Identify ingredients, tools and procedure in making deviled egg

*Demonstrate how to make a deviled egg
Supplies/Materials:

* 6 eggs
*1/4 cup mayonnaise
*1 teaspoon white vinegar
*1 teaspoon yellow mustard
*1/8 teaspoon salt
*1/2 tbs white pepper
* Spanish paprika( for garnish)
*1 tsp of pickles(optional)

Tools and equipment

 Mixing bowl
 Rubber spatula
 Bowl tray
 French knife
 Chopping board
 Caserole
 Plate
 Wire whisk
  Utility tray
 Spoon

Steps/Procedure:
Hollandaise Sauce
 Whisk egg yolks in a bowl over simmering pot of water Melt the
butter.
 While mixing add vinegar,gradually add melted butter, make sure you
keep whisking.
 Remove From heat,and add squeeze of lemon
 Then serve

Bechamel Sauce
 Put butter Into sauce pan over medium heat,add flour (make rough)
continue whisking until golden brown
 Add milk,continue whisking add white union,bay leaf, and one clove of
garlic.(to add flavor and aroma to your white sauce,
 then filter out the sauce, Add salt,nutmeg, and pepper to taste.

Assessment Method:

1.Actual demonstration

Submmited by: Gwenn D, Noneza

Steven Inocente