TLE- 7

TLE- 8
TLE- 9

TLE- 10
Computer- 7
 ESP- 7
Araling Panlipunan- 7

Filipino- 7
 Is done by cutting an ingredient into
Is done by cutting an ingredient into
uniform square sizes. This preparation is
small, uneven pieces. This is typically
almost similar to chop and mince;
larger than mince and dice.
however, it is more consistent in size.

Is done by cutting an ingredient into flat Is a technique similar to dice. This is done
pieces. This is commonly used in by cutting an ingredient into uniform sizes
preparing vegetables for sauté. and shapes. Example- meat.
An

Is done by cutting an ingredient into very Is done by cutting an ingredient into

tiny, uneven pieces. This is smaller than match-like strips. It is commonly used in
chop and dice. preparing vegetables such as carrots.

Is done by mixing in fast, circular motion. Is done by mixing liquid ingredients with
This makes the mixture light like beating a circular motion of the spoon like stirring
eggs. juice.

Is done by combining two or more Is done by coating solid food with

ingredients until one cannot be powdered ingredient before cooking. This
distinguished from the other. Blender and is frequently used when deep frying
electric mixer can be used to perform breaded food, such as fried chicken and
this. calamari to make it crispy.
 Is done by soaking the food in a dressing
or sauce for at least an hour before
cooking to enhance its flavor. The sauce
where the food is soaked is called
marinade.
Is done by soaking the ingredient into hot
water followed by cold water. This
technique is normally applied in
preparing leafy vegetables.
Is done by rubbing or mashing ingredients
against the side of the bowl. This
technique is particularly encountered in
baking.
Is done by moistening the food while it is
being broiled, roasted, or baked.