Republic of the Philippines

Department of Education
REGION VII, CENTRAL VISAYAS
Division of Cebu Province
SELF-LEARNING HOME TASK (SLHT)
Subject TLE- HOUSEHOLD SERVICES Grade Level 10 Quarter 2
Week 1 Lesson 1
MELC Identify tools, materials, and recipes in preparing sauces, dressings, and
garnishes.
Competency code: TLE_HEHS10HC-I.IIja-4
Name ______________________________ Section ________ Date __________
School ______________________________ District ________________________

A. READINGS/DISCUSSIONS
Sauces, dressings and garnishes are additions to the main ingredients of a meal to enhance its
flavor, color, aroma and overall presentation.
Sauce is a term used in cookery to describe a wide range of flavored liquids that are served as part
of the meal, or dish. The addition of a sauce to a dish can be used to transform the overall
presentation of a dish by adding flavor, moisture, richness and visual appeal.
Sauces ‘ depend very much on the dish being served. The sauce may be served partially masked
over the food, served under the food, or served in a separate dish.
One examples of a sauce is dressing (or salad dressing) which is "a thin sauce used to add flavor
to salads." That sauce is generally made with oil, vinegar, salt, and pepper, but it could also include
mayonnaise or other ingredients.
On the other hand, garnish is a French word and means "to grace or to provide". In kitchen
operations we use the word garnish to refer to the decoration of food by the addition of other items.
Garnishes come in a variety of shapes and sizes, depending on the meal being served and the level
of service required. A common yet effective garnish used in many restaurants is a sprig of parsley
(or other herb) on the side of a plate, or a wedge of lemon to be served with fish.
There is no rule in cooking that says every meal must be garnished but if a garnish is used it should
be fresh, colorful, edible and should be suited to the meal.
II. EXERCISES
A. PICTURE GALLERY
Directions: Identify the following tools, equipment and materials used in preparing sauces, dressings
and garnishes. Write your answer before the number

__________________1. . _______________6.

__________________2. ______________7.
_________________3. _______________8.

________________4. ________________9.

________________5. _________________10.
B. COMPLETE ME.
Direction: Complete the table below by writing on the space provided the Required
Tools/Materials/Equipment for each food preparation. Write also the description/usage of each
tool/material/equipment.

FOOD
REQUIRED TOOLS/MATERIALS/EQUIPMENT
PREPARATION
Ex. Garnishes Garnishing Knife- is specifically designed with a scalloped-edged blade
to make cutting vegetables and fruits quick and easy
1.

Sauces
2.
 3.

1.

2.
Salad Dressings

3.

1.

2.

Garnishes

3.

MODIFIED TRUE OR FALSE

Directions: Write TRUE if the statement is correct and if it is FALSE, change the underlined word/s
to make it correct. Write your answer on your answer sheet.
_______________1.Garnish is a French word and means "to grace or provide".
_____________2. All garnishes should be inedible.
_____________3. Use plastic or ceramic garnishes or decorations, as these can cause choking if
swallowed.
_____________4. Skillet is a small kettle or pot.
_____________5. Ladle is a large and deep spoon with a long handle that is used for serving a liquid.
_____________6. Salad Spinner is also known as a salad tosser.
_____________7. Trash Can is a storage container for dressings.
_____________8. Peeler is used to remove the outer layer (the "skin" or "peel") of some vegetables
and fruits
_____________9. Shredder is also known as greater.
_____________10. Mellon Baller is formally called a Parisienne scoop.

C. ASSESSMENT/APPLICATION/OUTPUT
MULTIPLE CHOICE
Directions: Read and analyse each statement. Choose the best answer from the choices given
below each sentence. Encircle the letter that corresponds to your answer.
1. This is also known as a salad tosser and is used to wash and remove excess water from salad
greens.
a. bowl b. citrus juicer c. dressing jar d. salad spinner
2. It is typically built with a solid ribbed cone or cup that presses down on half of an orange, lime,
lemon, tomato or other similar food to extract the juice.
a. bowl b. citrus juicer c. dressing jar d. salad spinner
3. This is a storage container for dressings.
a. bowl b. citrus juicer c. dressing jar d. salad spinner
4. These are used primarily to measure the volume of liquid or bulk solid cooking ingredients.
a. measuring cups b. measuring spoon c. shredder d. strainer
5. These are spoons used to measure an amount of an ingredient, either liquid or dry, when
cooking.
a. measuring cups b. measuring spoon c. shredder d. strainer
6. This is used for chopping vegetables and fruits.
a. measuring cups b. measuring spoon c. shredder d. vegetable chopper
7. This is a term used in cookery to describe a wide range of flavored liquids that are served as
part of the meal, or dish.
a. Garnish b. Salad Dressing c. Sauce d. Soup
8. This is a thin sauce used to add flavor to salads.
a. Garnish b. Salad Dressing c. Sauce d. Soup
9. What does it mean by garnish?
a. to grace b. to care c. to love d. to heal
10. What does it mean by garnish?
a. to grace b. to care c. to love d. to heal
11. It is a kitchen utensil used to grate foods into fine pieces.
a. chopping board b. knife c. shredder d. strainer
12. It is a kitchen tool consisting of a metal blade with a slot and a sharp edge attached to a
handle, used to remove the outer layer (the "skin" or "peel") of some vegetables and fruits.
a. chopping board b. knife c. peeler d. strainer
13. It is specifically designed with a scalloped-edged blade to make cutting vegetables and fruits
quick and easy.
a. garnishing knife b. ladle c. skillet d. saucepan
14. This is a deep, round cooking pan with a handle.
a. garnishing knife b. ladle c. skillet d. saucepan
15. This is a large and deep spoon with a long handle that is used for serving a liquid.
a. garnishing knife b. ladle c. skillet d. saucepan
D. SUGGESTED ENRICHMENT/REINFORCEMENT ACTIVITY
FILL IN THE BLANKS
Directions: Read the statements carefully and fill in the missing word/s. Choose your answer
inside the box below. Write your answer on the space provided

Salad Spinner Dressing Garnish Vegetable Chopper

Shredder Twin Curl Cutter Spiral Slicer Chopping Board
Garnishing Knife Mellon Baller

1. Salad Spinner is also known as ____________.

2. ____________is a thin sauce used to add flavor to salads.
3. ―To grace‖ is the English term for ____________.
4. _____________ is a device for chopping vegetables and fruits.
5. Grater is the other term for ______________.
6. _____________is used to carve two round curls out of potatoes, carrots and other vegetables
and fruit with similar consistencies.
7. ___________is also known as spiralizer which is used for cutting vegetables, such as potatoes,
cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used
as an alternative to pasta.
8. ______________is a durable board on which to place material for cutting.
9. ___________is specifically designed with a scalloped-edged blade to make cutting vegetables
and fruits quick and easy.
10. Parisienne scoop is also known as _______________.

References:
K to 12 Basic Education Program Technology and Livelihood Education Home Economics Household
Services Specialization Course for Grade 10 Learner‘s Material. 2016.
―How to Garnish‖. HowStuffWorks.https://recipes.howstuffworks.com/tools
and-techniques/how-to-garnish-cooking1.htm

Prepared by: Checked/Verified by:

ANGIE A. CARTING EDITHA S. RONOLO
Teacher 1 Master Teacher 1