National Capital Region

Division of Caloocan City

CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ____________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

ACTIVITY 1: WORD HUNT CLASSIFYING

Find the ingredients used in making sandwiches, then classify the words using
the table below.

J A M R C I G Y M P W S A L A M I V M T

J P Q J R I U K O C U C U M B E R B U O

M U S T A R D R Z H H Q R X A G D D K R

A S Q S B H G S Z I W E H F U G S N F T

Y D N R M I U Y A C F D D X F S V V F I

O G D C E M G E R K M F B D L O B N M L

N H S J A Q C A E E W J S N A O U V N L

N K N R T U A Y L N F N E N K R T U N A

A M S C T C Y S L H E K L L A L T Y K K

I I T T E V G A A S W P T X L Q E O F A

S U E J A I Q Y O U F I B J N Y R L M R

E L D S H R I M P E S T E W A R T I M E

E G I R A V G B P T J A T N U T S V K L

D F D J M Q B U N S W B G K G Y Y E S I

C W E R T I Q Y M J F R W E A P J O W S

R O A S T B E E F K L E Q W O R M I M H

N W N J Y V G B Y L W A M E N E V L N E

T O M A T O G Y I M W D L Q I T D O K S

M G W R U V H N H O F N H W O N H G M Y

P A R M E S A N Y S A R D I N E S O K H
 Table of ingredients

BREAD MEAT POULTRY FISH AND CHEESE SPREAD CONDIMENTS VEGETABLES MISCELLANEOUS
SHELLFISH
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ____________________________ DATE: __________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

Practicum 1
DEMONSTRATION SIMPLE MEAL (FB Live)

Each student will choose at least five ingredients for sandwich. The students will
prepare a simple meal (breakfast or merienda meal) using their chosen
ingredients and they will make a video of their presentation and send it thru FB
page
Your output will be rated using the scoring rubric below:

Dimension PERFO RMANCELEVEL

Excellent Very Satisfactory Needs Improvement No Attempt Points
(5 pts.) Satisfactory (3 pts.) (2 pt.) (1 pt.)
(4 pts.)
1. Use of Uses 5 ingredients Uses 4 Uses 3 ingredients Uses 1 to 2 ingredients No attempt
ingredients for for sandwich ingredients for for sandwich for sandwich
sandwich sandwich

2. Application of Works Works Works independently Works independently No attempt

procedures independently independently with ease and but with assistance
with ease and with ease and confidence from others most of
confidence at all confidence most sometimes the time
times of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No attempt
habits precautions at all precautions most precautions observing safety
times of the time sometimes precautions

4.Completeness Task is completed Task is Task is nearly Task is started but not No attempt
of Task following the completed completed following completed following
procedures in the following the the procedures in the the procedures in the
activity procedures in the project plan project plan
improvement/ project plan
innovations
TOTAL POINTS
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ______________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

ACTIVITY 2: Culinary Terms (sandwich)

Across
1. Q________ bread made with chemical leaveners that work more quickly than yeast;
includes muffins, sconces and biscuits
3. P________ to cook food completely submerged in liquid below boiling point at
temperatures of 180 F to 185 F
7. W________ medium weight that is pour batter, that is cooked and formed in a
specially designed waffle maker or iron
10. P________ medium-weight pour batter that has been pan-fried on an opened
greased griddle
14. M _______Sandwich more than two slices of bread or roll filled with several
ingredients

15. H_______ brown grated or chopped potatoes pan fried to a crispy brown
Down

2. C______ tiny open-faced sandwich served as an hors d’ oeuvre

4. O______ faced sandwich single slice of bread or roll topped with hot or cold fillings
and toppings
5. C_______ Butter made clear by heating and removing the sediment of milk solid.
6. S_______ light fluffy baked dish consisting of a base mixed with egg yolks into which
beaten egg whites are folded just before baking
8. F______ toast sliced bread dipped in an egg-and -milk mixture and lightly fried
9. L______ small and rectangular, when softened in water, can be rolled around a
stuffing to make a pinwheel shaped sandwich.
11. C______ Sandwich three slices of toast filled with sliced meat or vegetables
12. C_____ thin, pour batter that has been cooked on a slightly grease griddle
13. O_______ slightly beaten egg dish usually with a filling.

National Capital Region

 Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

ACTIVITY 3: NAME IT! Hot or Cold?

Directions: Name and classify the following sandwiches as to Hot and Cold sandwiches

Classification Name of Sandwich

HOT or COLD
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ____________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

ACTIVITY 4: PORTRAIT OF YOU

Collect and compile twenty pictures of different sandwiches and classify them as to Hot
and Cold sandwiches and present it in a creative way.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA

5 Properly compiled complete (20) pictures of various sandwiches in a

very attractive manner and were able to classify all of them correctly

4 Properly compiled (16-19) pictures of various sandwiches in attractive

manner and were able to classify all of them correctly

3 Properly compiled (10-15) pictures of various sandwiches in less

attractive manner and were able to classify them with more than two
errors
2 Properly compiled (6-9) pictures of various sandwiches in less
attractive manner and were able to classify them with more than five
errors
1 Compiled less than 6 pictures of various sandwiches in disorderly
manner and were able to classify them with more than five errors
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: _________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

ACTIVITY: 5 GIMME! GIMME! YOURS

Label and give an example of each component of sandwich. Write the answers in the clouds
below.

1 1
1
2 2
2
3 3
3
4 4
4
5 5
5

National Capital Region

Division of Caloocan City
 CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ______________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

ACTIVITY 6: PICTURE ME OUT!

Identify the types and the classifications of each bread. Write a short description
of each type of bread being pictured below.
TYPES OF CLASSIFICATION DESCRIPTION
BREAD OF BREAD
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ____________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

Practicum 2
DEMONSTRATION: SIMPLE COLD SANDWICHES
(Ham Sandwich)

The class will watch a youtube video of making simple cold sandwiches (Ham
Sandwich) with the link below. After watching they will make a video while
making their own ham sandwich and pass it on their assigned FB page.

Your output will be rated using the scoring rubric below:

Dimension PERFO RMANCELEVEL
Excellent Very Satisfactory Needs Improvement No Attempt Points
(5 pts.) Satisfactory (3 pts.) (2 pt.) (1 pt.)
(4 pts.)
1. Use of Uses 5 ingredients Uses 4 Uses 3 ingredients Uses 1 to 2 ingredients No attempt
ingredients for for sandwich ingredients for for sandwich for sandwich
sandwich sandwich

2. Application of Works Works Works independently Works independently No attempt

procedures independently independently with ease and but with assistance
with ease and with ease and confidence from others most of
confidence at all confidence most sometimes the time
times of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No attempt
habits precautions at all precautions most precautions observing safety
times of the time sometimes precautions

4.Completeness Task is completed Task is Task is nearly Task is started but not No attempt
of Task following the completed completed following completed following
procedures in the following the the procedures in the the procedures in the
activity procedures in the project plan project plan
improvement/inno project plan
vations
5. Time Work completed Work completed Work completed Work completed No attemp
management ahead of time within allotted ___(mins./hours/days ___(mins./hours/days)
time ) beyond beyond

TOTAL POINTS
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ____________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

Practicum 3
DEMONSTRATION: SIMPLE HOT SANDWICHES
(Hamburger Sandwich)

The class will watch a youtube video of making simple hot sandwiches
(Hamburger Sandwich) with the link below. After watching they will make a video
while making their own ham sandwich and pass it on their assigned FB page.

Your output will be rated using the scoring rubric below:

Dimension PERFO RMANCELEVEL
Excellent Very Satisfactory Needs Improvement No Attempt Points
(5 pts.) Satisfactory (3 pts.) (2 pt.) (1 pt.)
(4 pts.)
1. Use of Uses 5 ingredients Uses 4 Uses 3 ingredients Uses 1 to 2 ingredients No attempt
ingredients for for sandwich ingredients for for sandwich for sandwich
sandwich sandwich
2. Application of Works Works Works independently Works independently No attempt
procedures independently independently with ease and but with assistance
with ease and with ease and confidence from others most of
confidence at all confidence most sometimes the time
times of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No attempt
habits precautions at all precautions most precautions observing safety
times of the time sometimes precautions

4.Completeness Task is completed Task is Task is nearly Task is started but not No attempt
of Task following the completed completed following completed following
procedures in the following the the procedures in the the procedures in the
activity procedures in the project plan project plan
improvement/inno project plan
vations
5. Time Work completed Work completed Work completed Work completed No attemp
management ahead of time within allotted ___(mins./hours/days ___(mins./hours/days)
time ) beyond beyond

TOTAL POINTS
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Third Quarter

NAME: ____________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

Practicum 4
DEMONSTRATION: CLUB HOUSE SANDWICHES

The class will watch a youtube video of making club house sandwiches with the
link below. After watching they will make a video while making their own club
house sandwich and pass it on their assigned FB page.

Your output will be rated using the scoring rubric below:

Dimension PERFO RMANCELEVEL
Excellent Very Satisfactory Needs Improvement No Attempt Points
(5 pts.) Satisfactory (3 pts.) (2 pt.) (1 pt.)
(4 pts.)
1. Use of Uses 5 ingredients Uses 4 Uses 3 ingredients Uses 1 to 2 ingredients No attempt
ingredients for for sandwich ingredients for for sandwich for sandwich
sandwich sandwich

2. Application of Works Works Works independently Works independently No attempt

procedures independently independently with ease and but with assistance
with ease and with ease and confidence from others most of
confidence at all confidence most sometimes the time
times of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No attempt
habits precautions at all precautions most precautions observing safety
times of the time sometimes precautions

4.Completeness Task is completed Task is Task is nearly Task is started but not No attempt
of Task following the completed completed following completed following
procedures in the following the the procedures in the the procedures in the
activity procedures in the project plan project plan
improvement/inno project plan
vations
5. Time Work completed Work completed Work completed Work completed No attemp
management ahead of time within allotted ___(mins./hours/days ___(mins./hours/days)
time ) beyond beyond

TOTAL POINTS