Learning Activity Sheets (LAS) No.

Name of Learner: JANNAH ROSE L. SIACOR

Grade and Section: BTLED HE 3A Date: 10/23/22

Activity Proper
General Directions: Read and follow carefully the directions for each activity.
When you finished proceed to the next until you have completed answering the
entire activity. Use separate sheet of paper in answering the activities.

ACTIVITY 1

A. Directions: Complete the table by writing the appropriate tool and equipment in column
B to perform the task given in column A. Write your answer in your answer sheet.

A B
SIFTER
1. Used for separating coarse particles of
flour, sugar, baking powder, and powdered
ingredients to retain finer textures.

SAUCE PAN AND POTS

2. Used for cooking meat and fish dishes
with gravy and sauce.

STEAMER
3. Used for cooking food by steaming

PRESSURE COOKER
4. Used for tenderizing meat, chicken, and
other grains or legumes, such as mongo and
white beans in lesser time.
 STRAINER
5. Used for separating liquids from fine or
solid food particles, such as coco cream
from coconut and tamarind extract.

B. Directions: Enumerate the

different kinds of starch and
give its nutritional value
1. CORNSTARCH- Cornstarch
provides about 30 calories per
tablespoon, primarily from
carbohydrates.
2. TAPIOCA- Tapioca starch contains
no fat or cholesterol, which makes it a
healthy choice for those watching their
dietary cholesterol and saturated fat
intake. Tapioca is also very low in
sodium. One serving contains 20mg of
calcium and 1.6mg of iron.
3. POTATO- One medium potato
contains: Calories: 161. Protein: 4.3
grams. Fat: 0.2 grams.
4. RICEFLOUR- Rice flour, unenriched,
white contains 578 calories per 158 g
serving. This serving contains 2.2 g of
fat, 9.4 g of protein and 127 g of
carbohydrate. The latter is 0.2 g sugar
and 3.8 g of dietary fiber, the rest is
complex carbohydrate.

C.Give at least three starch

properties and reactions and
describe it in one sentence.
1. Gelatinization- The sum of changes
that occur in the first stages of
heating starch granules in a moist
environment which includes swelling of
granules as water is absorbed and
disruption of the organized granule
structure.
2. Viscosity. The resistance to flow;
increase in thickness or consistency.
When the newly gelatinized starch is
stirred, more swollen granules break
and more starch molecules spill causing
increase in viscosity or thickness.
3. Retrogadation- is the process in
which starch molecules, particularly the
amylose fraction, re-associate or bond
together in an ordered structure after
disruption by gelatinization; ultimately a
crystalline order appears.
4. Syneresis- Oozing of liquid
from gel when cut and allowed to
stand (e.g. jelly or baked
custard). The oozing of liquid
from a rigid gel; sometimes
called weeping.
This reaction occurs in all kinds
of gels:
• puddings
• jellies
• custards
• gelatin
• agar