Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Tayabas City
ST. JOHN BOSCO COLLEGE OF TAYABAS, INC
NAME: DATE SUBMITTED
TEACHER: Chiyenne Y. Jalla, LPT GRADE LEVEL 7 A B
LEARNING AREA: TLE Quarter 1 Week 1 Lesson 1

ACTIVITY #1.
A. DIRECTION: Read the statement carefully and identify what is being described or defined. Choose
your answer from the words inside the box.

Steaming Cream
Mince
Roasting Blend
Baking
Truss Deep fry
Boiling Marinate

_____________________1. To allow food to stand in mixture of spices and liquid; to tenderize

and add flavour.
_____________________2. To cook uncovered without water, it is usually done in an oven.
_____________________3. To cook in steam with or without pressure.
_____________________4. To cut into small pieces with a knife or chopper.
_____________________5. To beat with electric mixer or a spoon.
_____________________6. To secure poultry or other meat with skewers; to hold shape while
cooking.
_____________________7. To cook immersed in large amount of oil or shortening.
_____________________8. To thoroughly mix two or more ingredients until smooth and uniform.
_____________________9. To cook in liquid at boiling point.
_____________________10. To cook in an enclosed heat like the oven.
B. DIRECTION: Write the methods of cooking shown in each picture.

1. 2. 3.

Roated chicken Sunny side up Egg Siopao

___________________ ____________________ ______________________
4. 5. 6.

Crispy Pata Cake Boiled Egg

______________________ ____________________ ________________________

7. 8. 9.

Siomai Fried Fish Cup Cake

______________________ ____________________ ________________________

10.

________________________

Caldereta
C. Enumeration: List down the food preparation and techniques.
1. ____________________________________

2. ____________________________________

3. ____________________________________

4. ____________________________________

5. ____________________________________

6. ____________________________________

7. ____________________________________

8. ____________________________________

9. ____________________________________

10. ___________________________________
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Tayabas City
ST. JOHN BOSCO COLLEGE OF TAYABAS, INC
NAME: DATE SUBMITTED
TEACHER: Chiyenne Y. Jalla, LPT GRADE LEVEL 7 A B
LEARNING AREA: TLE Quarter 1 Week 2 Lesson 2

ACTIVITY #1.
A. Write White on the line if the picture belongs to part of white meat, Dark belongs to dark meat and
Inside belongs to entrails.

______________1. _______________2.

______________3. _______________4.

______________5. ______________6.

______________7. ______________8. Gizzard

B. True or False

Write True on the line if the statement is right and False if the statement is wrong.
______________1. Poultry meat is lower in calories than other kinds of meat but high in nutritional
content.
______________2. Poultry includes chicken, pig, duck, and goose.
______________3. Mature birds are best cooked in dry heat; for young birds in moist heat.
______________4. Dark meat are legs, wings, neck, and drumsticks.
______________5. The natural moisture of fish and seafood should be retained and should be
overcooked.
______________6. The flesh of fish must be firm, moist, and elastic.
______________7. Do not wash vegetables before paring or cutting.
______________8. Entrails are fleshy and white part of the chicken.
______________9. The most widely used types of meat are beef, pork, and lamb.
______________10. Steaming is the most simple and ideal method in cooking fish and seafood.
Assignment:

Make a video clips on how to clean and scale a fish. Pass it to my FB account (messenger)
Chiyenne Yanilla Jalla.