Tasksheet 1ST - 4TH 2023

TABON M.
ESTRELLA NATIONAL HIGH SCHOOL

Tabon, Bislig City
Tel. no.: (086) 853 – 3161 Fax: (086) 853 – 3161 email add: tmenhs@gmail.com
COOKERY NC II
Name: _______________________ Grade Level & Section: _________ Date:
_____________
WORKSHEETS No. ______
Unit of Competency: Preparing Salad and Dressings
Title: Identifying the different names of tools and equipment used in preparing salads and
dressings.
Direction: Identify and give uses of tools and equipment used in preparing salads and dressings
in accordance to enterprise standard.
TOOL / USE / TOOL / USE / TOOL / USE /
EQUIPMENT FUNC- EQUIPMENT FUNC- EQUIPMENT FUNC-
TION TION TION
1._________ 6._____________ 11.__________

_____
2._________ 7._____________
12.____________
_____
13.____________
3._________ 8._____________
_____
4._________ 9._____________ 14.____________

_____
5._________ 10.____________ 15.____________

_____
Prepared by:
GINA C. CARMEN
T-III/Cookery Teacher
Checked and reviewed by:
FLAVIANO L. YPARRAGUIRRE
EPS/TLE-TVE Division Coordinator
TABON M. ESTRELLA NATIONAL HIGH SCHOOL

Tabon, Bislig City
COOKERY NC II
Name: _________________________ Grade Level & Section: ___________ Date:
_________
WORKSHEETS No. _____
Title: Identifying the different names and classifications of salads.
Direction:Identify the different names of salads basing from the pictures shown, and
give the varieties of salads basing from its classification.
Name of Salad Classification of Name of Salad Classification of
Salad Salad
G V P B F C G G V P B F C
R E A O R O E R E A O R O
E G S U U M L E G S U U M
E E T N I P A E E T N I P
N T A D T O T N T A D T O
A S I A S
GELATINE
S B S E N S B E
A L A S S D E A L S S S D
L E L A A L E A A A
A A L L S S A L L L S
D D A A A A D A A A A
S D D L L S D D D L
A A A A A
L D D L D
A A
D D
1._______________
6._____________
2._______________
7.______________
3. ______________ 8.______________
4. ___________ 9.______________
5. ______________ 10.____________
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Name: ________________________ Grade Level & Section: _________ Date:
____________
WORKSHEET No. _____
Title: Identifying the different names and classifications of ingredients used in making
salads
Direction: Classify different classifications and give the name of ingredients used in
making salads.
CLASSIFICATION
OF INGREDIENTS
NAME OF INGREDIENTS
USED IN MAKING
SALADS
1. ___________ 1. _____________
__ 2. ____________ 3. _____________
_ __ __
4. _____________
5. _____________ 6. ___________ 7. ______________
_ __ _
8. ____________
_ 10.______________ 11.____________ 12._____________
_ __ _
13.____________ 14.______________ 16._____________

15.____________
__ _ _
__
17.____________ 18.______________ 20._____________

__ _ 19.____________ _
__
21.____________ 22.______________ 23.____________ 24._____________

_ _ __ _
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Unit of Competency: Preparing Salads and Dressings
Name: _________________________ Grade Level & Section: __________ Date:
__________
WORKSHEET No. _____
Title: Understanding the guidelines used in making salads.
Direction: Fill in the term/s that are missing in the guidelines used in making salads
and dressing according to enterprise standard.
1. __________ vegetables as close as possible to serving time or they may dry or
shrivel at the edges.
2. Starches, pastas and legumes should be cooked until completely ____________
but not overcooked.
3. Cooked ingredients must be thoroughly _______________ before being mixed with
mayonnaise and the completed salad mixture must be kept ______________ at all
times.
4. Potatoes for salads should be cooked _____________ before peeling and cut in
order to preserve _____________.
5. Some fruit discolor when cut and should be dipped into an _____________ such as
fruit juice.
6. _______________ canned fruits well before mixing them in the salad.
7. Observe the correct proportion of gelatin and liquid in making gelatin salads. Too
much gelatin makes a ________________ product while too little gelatin makes a
________________ product that will not form the desired shape.
8. To dissolve unflavored gelatin, stir it in ____________ liquid to avoid lumping and
let it stand for 5 minutes to absorb water.
9. To dissolve sweetened flavored gelatin, stir it in _____________ water. It will not
lump because the gelatin granules are held apart by sugar granules.
10. Do not add raw ________________ to gelatin salads because these fruits contain
enzymes that will dissolve gelatin
11. Salad is as good as the _____________ of its ingredients, so you have to use
ingredients that are ______________, ripe and in season.
12. Salad should have an eye appeal. It should be _______________, appetizing and
creatively presented.
13. Make sure that you do not over garnish your salad. Keep it ________________.
14. Keep salad _________________ placed in a plate.
15. Choose combinations of ______________ carefully. Pineapple and coconut goes
well with the ______________ but not compatible with ___________________.
16. Keep foods properly chilled but not _________________.
17. Foods used in your salad should be __________________. Taste of the food
should be identifiable when you taste the salad.
18. Serve hot foods ____________ and serve cold foods cold.
19. Keep your salad _____________ and crispy. This is done by washing it thoroughly
with water and draining it well.
20. Present your salad having a _______________ and harmony of colors. It can
accentuate the appearance of your salad.
Title: Identifying the different procedures for salad production.
Direction: Arrange the correct sequence of the procedures to be followed for salad
production.
Write the numbers 1-7on the space provided before the number.
_____Prepare all ingredients.
_____Arrange the body of the salad on all plates.
_____Refrigerate until serving.
_____Do not add dressing to green salads until serving
_____Place bases on all plates.
_____Arrange salad plates on work tables.
_____Garnish all salads.
Prepared by:
GINA C. CARMEN


Tabon, Bislig City
COOKERY NC II
Name: ___________________________ Grade Level & Section: __________ Date:
________
WORKSHEET No. _____
Title: Identifying the different classifications of salad dressings.
Direction: Name type of salad dressing and classify its emulsions use in salad and
dressings according to enterprise standard.
CLASSIFICATION OF
TYPES OF SALAD
EXAMPLE EMULSIONS IN DESCRIPTION
DRESSING
SALAD DRESSING
1.___________ 2.___________ 3._________________ 4._____________
5.____________ 6.___________ 7.________________ 8._____________
Title: Identifying the different structure of a salad.

Direction: Label the different structures of a salad.
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Name: ________________________ Year & Section: ___________ Date:
______________
WORKSHEET No. _____
Title: Presenting salads and dressings.
Learning Objective: Upon completion of this worksheet, the students should be able
to:
write the factors to be considered in plating salads and dressings.
1.
2.
3.
4.
5.
Title: Storing salads and dressings.

Direction: 1. Write the procedure in storing salads and dressings in accordance with
FIFO operating procedure.
1.
2.
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Name: ________________________ Grade Level & Section: __________ Date:
___________
TASK SHEET No: ____
Title: Preparing Salad and Dressings (French Dressings)
Performance Objective: given materials, tools and equipment, the leaners should be
able to; prepare dressings according to enterprise standard, within 1 hour.
Tools and Equipment: Ingredients:

 Measuring spoon * 1 tbsp. lemon juice or vinegar
 Mixing bowl * 3 tbsp. veg. oil
 Glass Measuring cup * a pinch of salt and pepper to
taste
 Wire whip * ½ tsp. sugar (optional)
 Utility plate
PPE:
Apron, mask, hairnet, hand gloves
Procedure:
1. Measure the dry seasoning into bowl, add the vinegar or lemon juice and
dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.
PERFORMANCE STANDARDS
Preparing Salads and Dressings
Did you…. YES NO
1. Measure the dry seasoning into bowl, add the vinegar or lemon
juice and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Shake again just before serving to blend thoroughly.
Prepared by:
GINA C. CARMEN


Tabon, Bislig City
COOKERY NC II
Topic/Unit of Competency: Prepare Salads and Dressing
Name: _____________________________ Grade Level & Section: _________ Date:

_______
TASK SHEET No: ____
Topic/Unit of Competency: Prepare Salad and Dressing
Title: Preparing Salads and Dressings (Mayonnaise Dressings)
Performance Objective: given materials, tools and equipment, the leaners should be
able to; prepare dressings according to enterprise standard, within 1 hour.
 Measuring spoon * ½ tsp. mustard
 Mixing bowl * 1 pc. egg yolk
 Glass Measuring cup * a pinch of salt and pepper to
taste
 Wire whip * ½ tsp. sugar
 Utility plate * ¼ cup veg. oil
*1 tsp. lemon juice
PPE:
Procedure:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ cup of the oil, almost drop by drop, beating well. Then
add the lemon juice and the rest of the oil slowly and continue beating all
during these additions.
3. Transfer to the covered refrigerator jar and store.
Preparing Salads and Dressings
Did you…... YES NO
1. Measure seasonings into bowl. Blend, and add egg. Mix well
2. Gradually add the first ½ cup of the oil, almost drop by drop,
beating well. Then add the lemon juice and the rest of the oil
slowly and continue beating all during these additions
3. Transfer to the covered refrigerator jar and store
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Name: ________________________ Year & Section: ______________Date: _______
JOB SHEET No: _____
Unit of Competency: Measurement & Conversion
Title: Measure Ingredient accurately Recipe Title:
Performance Objective: given the materials, tools and equipmment, you should be able to prepare, co
and present, salad and dressings within 1 hour in accordance to enterprise standard.
Tools and Equipment: Picture of Product/Output:
PPE: Cooking Method:
Quantit
Quantity Ingredeints/Materials Cost Ingredeints/Materials Cost
y
Total: Total:
Procedure/Step:
Reflection on the activity done:
PERFORMANCE LEVEL RUBRIC Score ER

5 4 3 2 1 Total
1. Correct usage of tools and equipment 20-25
(95-100)
2. Mastery of step/procedure of the recipe) 15-19
(90-94)
3. Follow OHSP, complete cooking outfit) 14-18
(85-93)
4. General appearance, palatability and 13-17
conservation of nutrients content (75-84)
5.Time management (observe time allotted 12-below
for a dish/menu) (74-below)
TOTAL
Computation: (Formula)
a. Total Cost of Material x 10% = Overhead

b. Overhead + Total Cost of Materials = Cost of Production
c. Cost of Production x 20% = Profit
d. Profit + Cost of Production = Selling Price
e. Selling Price – Total Cost of Material = Cost of Labor
f. Selling Price / No. of Slices or serving = Cost of each by serving or piece.
Prepared by:
MARY GRACE A. LAGUNA

Tabon, Bislig City
COOKERY NC II
Name: _______________________ Grade Level & Section: _________ Date:
_____________
WORKSHEET No: ______
UNIT OF COMPETENCY: Preparing Sandwiches
Title: Identifying the different names of tools and equipment used in preparing
sandwiches.
Direction: Complete the data needed in the table. Write first the different names of
tools and equipment used in preparing sandwiches, then indicate the uses or
functions of each tool and equipment. Write your answer on the space provided inside
the table.
TOOL / USE / TOOL / USE / TOOL / USE /
EQUIPMENT FUNCTION EQUIPMENT FUNCTION EQUIPMENT FUNCTION
11.________
1._________ 6.__________
7.__________
2._________ 12.________
3._________ 13.________
8.__________
14.________
4._________ 9.__________
15.________
5.________ 10._________
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Name: ___________________________ Grade Level & Section: ____________ Date:
______
WORKSHEET No: ______
Unit of Competency: Preparing Sandwiches
Title: Classify sandwiches.
Direction: Complete the data needed in the table. Write first the different names of
sandwiches and write its classification basing from the pictures shown. Then write
your answer on the space provided inside the table.
NAME OF CLASSIFICATION
DESCRIPTION
SANDWICH OF SANDWICH
1.______________
2._______________
3._______________
4. _______________
5. _______________
6. _______________
7. _______________
8. _______________
Prepared by:
GINA C. CARMEN


Tabon, Bislig City
Tel. no.: (086) 853 – 3161 Fax: (086) 853 – 3161 email ad: tmenhs@gmail.com
COOKERY NC II
Name: __________________________ Grade Level & Section: __________ Date:
_________
WORKSHEET No: _____
Unit of Competency: Preparing Sandwiches
Title: Identifying the different procedures for sandwich production.
ARRANGING IN ORDER.
Direction: The procedure for quality sandwich production is written below. Arrange
the steps in correct order. Write the numbers 1-9, 1-10, and 1-6, on the space
provided before the number.
STEPS TO FOLLOW IN MAKING HAMBURGER
_____ Put two slices of cheese on the bread.

_____ Toast the bread lightly and place it on a clean sheet with the cut side up.
_____ Add your choice of vegetables like onion, tomatoes or red bell peppers.
_____ Serve hot.
_____ Top the meat with another slice of cheese.
_____ Sprinkle a little bit of spice like basil, parsley and dried spices like chili or
turmeric
powder.
_____ Cover the cheese with your choice of meat like roast beef, turkey or ham.
_____ Prepare and assemble necessary tools, equipment and all ingredients
_____ Finish the sandwich with another piece of bread and put it in a preheated 350
°F for
about 5 minutes.
STEPS TO FOLLOW IN MAKING CLUBHOUSE SANDWICH

_____ Top with the third slice of toast spread side down.
_____ Spread the top with mayonnaise.
_____ Add the scrambled egg.
_____ Place the toothpicks on two sides of the sandwich to hold it together.
_____ On top of this, place the ham then the other lettuce leaf.
_____ Place the second slice of toast on top of the first slice, spread side down.
_____ On the first slice, place 1 lettuce leaf then 2 slices of tomatoes and cucumber.
_____ Cut the sandwich from corner to corner into triangles.
_____ Place it on a plate with the points up.
_____ Place the three slices of bread on a clean work surface, spread on top with
mayonnaise.
STEPS TO FOLLOW IN MAKING GRILLED CHEESE SANDWICH

_____ Cook until golden brown on one side.
_____ Turnover and cook until the second side are golden brown and the cheese
starts to melt.
_____ Remove the sandwich from the griddle.
_____ Spread butter on the outsides of the sandwich and place on the griddle.
_____ Place the slice of cheese between the slices of bread.
_____ Cut in half diagonally and serve immediately.
Prepared by:
GINA C. CARMEN

Tabon, Bislig City
COOKERY NC II
Topic/Unit of Competency: Prepare Sandwiches
TASK SHEET No: ____
Name: ______________________Grade Level & Section: __________ Date:

_____________
TASK SHEET No: ____

Unit of Competency: Prepare Sandwiches
Title: Grilling sandwiches
Performance Objective: given the materials, tools and equipment, the leaners should
be able to; grill sandwiches according to enterprise standard, within 30 minutes.
 Bread knife Loaf bread
 Mixing bowl Butter
 Spatula
 Serving Plate
 Utility plate
 Chopping Board
PPE:
Procedure:
1. Prepare and assemble all ingredients, tools and equipment.
2. Heat the grilling pan and add butter.
3. Grill the sandwiches until golden brown.
4. Continue grilling until all the sandwiches done.
Did you…... YES NO
1. Prepare and assemble all ingredients, tools and equipment.
2. Heat the grilling pan and add butter.
3. Grill the sandwiches until golden brown.
4. Continue grilling until all the sandwiches done.
Prepared by:
GINA C. CARMEN


Tabon, Bislig City
Tel. no.: (086) 853 – 3161 Fax: (086) 853 – 3161 email ad: tmenhs@gmail.com
COOKERY NC II
OPERATION SHEET No: _____

Title: Preparing Sandwiches
Performance Objective: Upon completion of this operation sheet, you should be able to
demonstrate safety practices on operating the top range, in accordance to enterprise
standard.
Supplies and Materials:
Match Apron, hairnet, face mask

Torch Pot holder
Equipment: Gas Range
Steps/Procedure:
1. Prepare and gather all the needed materials for the activity.
2. Check the of the gas tank, (open the knob of the tank)
3. Open the cover of the range.
3. Ignite the match or torch.
4. Switch on the knob to allow the gas to circulate.
5. Point the ignited torch or match to the lit hole of the top range.
6. On the knob of the top range to produce fire.
7. Set the range temperature according to recipe. (low, moderate, high)
Performance Criteria Checklist

Did you.......... YES NO
1. Prepare and gather all the needed materials for the activity?
2. Check the of the gas tank, (open the knob of the tank)?
3. Open the top range, (cover)?
4. Ignite the match or torch?
5. Point the ignited torch or match to the lit hole of the top range?
6. On the knob of the top range to produce fire?
6. Set the cooking to the temperature according to the recipe?
Prepared by:
GINA C. CARMEN


Tabon, Bislig City
COOKERY NC II
Name: ______________________ Year & Section: ____________ Date:
_____________
JOB SHEET No: _____
Title: Preparing Sandwiches Recipe Title:
Performance Objective: Upon completion of this job sheet, you should be able to prepare, cook and
present, sandwiches within 1 hour in accordance to enterprise standard.
Tools and Equipment: Picture of Product/Output:
PPE: Cooking Methods:
Quantity Ingredeints/Materials Cost Quantity Ingredeints/Materials Cost
Total: Total:
Procedure/Step:
Reflection on the activity done:
PERFORMANCE LEVEL RUBRIC Score ER

5 4 3 2 1 Total
1. Correct usage of tools and equipment 20-25
(95-98)
2. Mastery of step/procedure of the recipe 15-19
(90-94)
3. Follow OHSP, complete cooking outfit 14-18
(85-93)
4. General appearance, palatability and conservation 13-17
of nutrients content (75-84)
5.Time management (observe time allotted for a 12-below
dish/menu) (74-below)
TOTAL
Computation: (Formula)
a. Total Cost of Material x 10% = Overhead

b. Overhead + Total Cost of Materials = Cost of Production
c. Cost of Production x 20% = Profit
d. Profit + Cost of Production = Selling Price
e. Selling Price – Total Cost of Material = Cost of Labor
f. Selling Price / No. of Slices or serving = Cost of each by serving or piece
Prepared by:
MARY GRACE A.
LAGUNA

Tasksheet 1ST - 4TH 2023

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Tasksheet 1ST - 4TH 2023

Uploaded by

Copyright:

Available Formats

TABON M.

ESTRELLA NATIONAL HIGH SCHOOL

1._________ 6._____________ 11.__________

4._________ 9._____________ 14.____________

5._________ 10.____________ 15.____________

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

13.____________ 14.______________ 16._____________

17.____________ 18.______________ 20._____________

21.____________ 22.______________ 23.____________ 24._____________

Checked and reviewed by:

Title: Identifying the different procedures for salad production.

Checked and reviewed by:

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

5.____________ 6.___________ 7.________________ 8._____________

Title: Identifying the different structure of a salad.

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

Title: Storing salads and dressings.

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

Tools and Equipment: Ingredients:

Checked and reviewed by:

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

Name: _____________________________ Grade Level & Section: _________ Date:

Checked and reviewed by:

PPE: Cooking Method:

PERFORMANCE LEVEL RUBRIC Score ER

a. Total Cost of Material x 10% = Overhead

MARY GRACE A. LAGUNA

Checked and reviewed by:

Checked and reviewed by:

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

STEPS TO FOLLOW IN MAKING HAMBURGER

_____ Put two slices of cheese on the bread.

STEPS TO FOLLOW IN MAKING CLUBHOUSE SANDWICH

STEPS TO FOLLOW IN MAKING GRILLED CHEESE SANDWICH

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

Name: ______________________Grade Level & Section: __________ Date:

TASK SHEET No: ____

Checked and reviewed by:

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

OPERATION SHEET No: _____

Supplies and Materials:

Match Apron, hairnet, face mask

Equipment: Gas Range

Performance Criteria Checklist

Checked and reviewed by:

TABON M. ESTRELLA NATIONAL HIGH SCHOOL

PPE: Cooking Methods:

Quantity Ingredeints/Materials Cost Quantity Ingredeints/Materials Cost

PERFORMANCE LEVEL RUBRIC Score ER

a. Total Cost of Material x 10% = Overhead

You might also like

1.___ 6._ 11.____

4.___ 9._ 14.______

5._ 10. 15.____

13. 14. 16.___

17. 18. 20.___

21. 22. 23. 24.___

5.______ 6._ 7. 8._

Name: _____________________ Grade Level & Section: _ Date:

Name: ____________Grade Level & Section: Date: