LAS - Nambalan NHS - Cookery 9

NAMBALAN NATIONAL HIGH SCHOOL
Sta. Ignacia, Tarlac
LEARNING ACTIVITY SHEET

TLE G9 (COOKERY)
WEEK 1(4th Quarter)
NAME: ________________________________________ DATE: __________________

SECTION: ______________________ Teacher: _______________
Directions: Identify the following tools and equipment. Choose your answer from the given choices.
Then write their uses/function. (Uses or function can be seen and read in the module page 2-3)
Blender cutting board measuring spoon

whisks for blending scraper double boiler
Mixing bowls kitchen knife kitchen shears
Wooden spoons
Name of tools/equipment Uses/function
Name of tools/equipment Uses/function

Prepared by:
JOJO N. SAMANIEGO
Subject Teacher
Noted by:
Gloria Z. Lorenzo, PhD.
Principal I

TLE G9 (COOKERY)
WEEK 2 (4th Quarter)
NAME: ________________________________________ DATE: __________________

SECTION: ______________________ Teacher: _______________
A. Directions: Match the types of desserts in column A to its definition in column B . Write the
letter your answer.
Column A Column B
_____1. Fruits A. a dessert with a depth of two or three
_____2. Cheese inches and are topped with biscuit
_____3. Gelatin Dessert dough rather than being made with
_____4. Custard pie crust.
_____5. Puddings B. They may be served in their baking cups or
_____6. Fruit Cobblers May be unmolded and served with fruit
Garnishes or with dessert sauces
C. Simplest dessert
D. These are easily prepared, economical and
vary in many ways.
E. Relatively simple dessert to prepare and vary
with sauces
F. Made from a variety of milks from cow, goat
And sheep.
B. Enumerate the following.
A. Characteristics of good fruit desserts

1. ______________________________ 3. _______________________
2. ______________________________ 4. _______________________
B. Characteristics of baked custard
1. ______________________________ 3. _____________________________
2. ______________________________ 4. _____________________________
C. Characteristics of soft custard
1. ___________________________
2. __________________________
3. __________________________
D. Examples of frozen desserts
1. _________________________
2. _________________________
3. _________________________
Prepared by:
JOJO N. SAMANIEGO Noted by:

Subject Teacher
Principal I

TLE G9 (COOKERY)
NAME: ________________________________________ DATE: __________________

SECTION: ______________________ Teacher: _______________
PERFORMANCE TASK (70%)

A. Write 2 recipes of desserts that you usually eat or made. If you do not know how to make it,
interview a person who can make a desserts. Write the INGREDIENTS, TOOLS and
EQUIPMENT used and the PROCEDURES. (50 points).
( Mag isip ng 2 recipe ng dessert at isulat ito sa papel na ito, magdagdag na lamang ng papel
kung kulang. Kung hindi marunong maggawa ng desserts, mag interview ng taong marunong
maggawa nito. Isulat ng kumpleto ang mga INGREDIENTS at TOOLS and EQUIPMENT na
ginamit ganun din ang PROCEDURES na sinunod)
RECIPE # 1
Name of Dessert: _______________________________________
Ingredients Tools and Equipment Procedures
to be used
RECIPE # 2
Name of Dessert: _______________________________________
Ingredients Tools and Equipment Procedures
to be used
Prepared by:

Subject Teacher
Principal I

TLE G9 (COOKERY)
NAME: ________________________________________ DATE: __________________

SECTION: ______________________ Teacher: _______________
A. Find the different ingredients needed in preparing deserts and sweet sauces in the puzzle.
Encircle and write them on the blank spaces below in any order.
B R O W N S U G A R Q W E R C
Q W E R T Y U I O P A S D F A
G H J K G E L A T I N E L Z S
X C V V B G N M L K H G D S T
A C Q W E G G W H I T E S E O
R R T Y U Y I O P A S D F G R
H E H J K O L Q W E F Y U I S
Q A E R T L Y U I O R P A S U
F M H J K K L B Z X U C V B G
N M A S D S F A G H I J K L A
C H O C O L A T E U T I O P R
Q W R T U N U T S E W R T Y U
A S D F G H J E E R T Y U I O
P O U I T U E R R W Q E R A S
Z X C V B N M S A S D F G H J
1. _______________________________
2. _______________________________
3. _______________________________
4. _______________________________
5. _______________________________
6. _______________________________
7. _______________________________
8. _______________________________
9. _______________________________
10. _______________________________
Prepared by:

Subject Teacher
Principal I

TLE G9 (COOKERY)
NAME: ________________________________________ DATE: __________________

SECTION: ______________________ Teacher: _______________
A. True or False. Read each statement about the guidelines in preparing vanilla custard sauce.
Write TRUE if the statement is correct and FALSE if it is incorrect.
__________1. Use clean, sanitized equipment and follow procedure.

__________2. If the sauce curdles, immediately stir in two to four ounces coldmilk.
__________3. Immediately cool the sauce by setting the pan or bowl in hot water.
__________4. When combining egg yolks and sugar, whip the mixture as soon as the sugar is added.
__________5. Scald milk before combining with the yolks.
__________6. Slowly beat the cold milk into the beaten eggs and sugar.
__________7. To test for doneness, the mixture lightly coats the back of the spoon.
__________8. Place bowl with egg mixture in a pan of boiling water.
__________9. Let the sugar and egg yolks stand together without mixing creates lumps.
__________10. In cooling the sauce, stir it occasionally to cool evenly.
B. Answer the following questions.
A. What are the kinds and varieties of sauces?
1. _______________________ 4. _______________________
2. _______________________ 5. _______________________
3. _______________________
B. What are the thickening agents for sauces?
1. _______________________ 5. _______________________
2. _______________________ 6. _______________________
3. _______________________ 7. _______________________
4. _______________________
C. What are the three categories of most dessert sauces?
1. _______________________
2. _______________________
3. _______________________
Prepared by:

Subject Teacher
Principal I

TLE G9 (COOKERY)
NAME: ________________________________________ DATE: __________________

SECTION: ______________________ Teacher: _______________
DITO NA ISUSULAT ANG SAGOT.
A. Arrange the rambled letters to complete the statement. Write your answer on the blank provided.
( IESMPL ) 1. Flavored __________________syrup use to moisten cakes.

( EIEDBL ) 2. Everything on the dessert plate should be _________________and delicious.
( AEPLT ) 3. _____________ is the frame of the presentation.
( EUETXTR) 4. _______________ is critical to food presentation, as well as enjoyment.
( EOAEDCRT) 5. Never ___________________ a plate with something inedible.
( AIGRNSH) 6. Ensure the __________________ complements and enhances the dish.
( UEBL ) 7. ___________ is a natural appetite suppressant, since it can make food look
Unappetizing.
( EOLMN ) 8. ______________ or orange rind may also add flavor to syrup.
( EAUIUBTFL) 9. If your dessert is _____________________, it shouldn’t need a lot of garnishes.
( AAEPLT ) 10. Textures and flavors hit the ________________at different times.
Prepared by:

Subject Teacher

Principal I

PERFORMANCE TASKS:
**Make a mini album with a collection of 10 pictures of different desserts. Write their names below each
picture. You may use different localized materials at home in designing your album. Make it creative as
possible. You will be graded based on the given rubrics.
Completeness - 20 points (10 pictures properly labeled)

Neatness - 10 points
Attractiveness - 20 points
Total - 50 points

PERFORMANCE TASKS:
***Make your own dessert at home. Take a picture or video while doing the task and send them to your
teacher. Put a caption in every picture. You may also print the pictures and pass them on the scheduled
retrieval. Ask for the assistance of your family member.
Note: Make a simple Dessert only, Ingredients must be found at home, do not buy expensive one.
Prepared by:

Subject Teacher
Principal I

LAS - Nambalan NHS - Cookery 9

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NAMBALAN NATIONAL HIGH SCHOOL

Sta. Ignacia, Tarlac

LEARNING ACTIVITY SHEET

NAME: ________________________________________ DATE: __________________

Blender cutting board measuring spoon

Name of tools/equipment Uses/function

Name of tools/equipment Uses/function

LEARNING ACTIVITY SHEET

NAME: ________________________________________ DATE: __________________

B. Enumerate the following.

A. Characteristics of good fruit desserts

JOJO N. SAMANIEGO Noted by:

LEARNING ACTIVITY SHEET

NAME: ________________________________________ DATE: __________________

PERFORMANCE TASK (70%)

JOJO N. SAMANIEGO Noted by:

LEARNING ACTIVITY SHEET

NAME: ________________________________________ DATE: __________________

JOJO N. SAMANIEGO Noted by:

LEARNING ACTIVITY SHEET

NAME: ________________________________________ DATE: __________________

__________1. Use clean, sanitized equipment and follow procedure.

B. Answer the following questions.

A. What are the kinds and varieties of sauces?

B. What are the thickening agents for sauces?

C. What are the three categories of most dessert sauces?

JOJO N. SAMANIEGO Noted by:

LEARNING ACTIVITY SHEET

NAME: ________________________________________ DATE: __________________

DITO NA ISUSULAT ANG SAGOT.

( IESMPL ) 1. Flavored __________________syrup use to moisten cakes.

JOJO N. SAMANIEGO Noted by:

Gloria Z. Lorenzo, PhD.

LEARNING ACTIVITY SHEET

Completeness - 20 points (10 pictures properly labeled)

LEARNING ACTIVITY SHEET

JOJO N. SAMANIEGO Noted by:

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