2nd Grading Tle 9 Answer Sheet 2nd Wave

REPUBLIC OF THE PHILIPPINES
DEPARTMENT OF EDUCATION
REGION X
DIVISION OF BUKIDNON
KITAOTAO NATIONAL HIGH SCHOOL
Poblacion, Kitaotao, Bukidnon
ANSWER SHEET
TLE 9 – QUARTER 2 (2nd WAVE)
NAME: DATE:
YEAR/SECTION: SCORE: _______
MODULE 3
PRE-TEST: What I know What’s More Assessment
1. __________ 1. __________ 1. __________________

2. __________ 2. __________ 2. __________________
3. __________ 3. __________ 3. __________________
4. __________ 4. __________ 4. __________________
5. __________ Enumeration: 5. __________________
6. __________ 1. _______________________________ 6. __________________
7. __________ 2. _______________________________ 7. __________________
8. __________ 3. _______________________________ 8. __________________
9. __________ 4. _______________________________ 9. __________________
10. __________ 5. _______________________________ 10. __________________
6. _______________________________
MODULE 4
PRE-TEST: What I Know Assessment
1. __________ A. 1. ___________ B. ____________________________________

2. __________ 2. ___________ ____________________________________
3. __________ 3. ___________ ____________________________________
4. __________ 4. ___________ ___________________________________
5. __________ 5. ___________ ____________________________________
6. __________
7. __________
8. __________
9. __________
10. __________
Prepared by: Attested by:
BRIGITTE O. HERAMIZ EVA D. ARANGGO

Teacher I Curriculum Chairman
Noted by:
HAMMY S. PASCO,PhD.
School Principal III
REGION X
ACTIVITY SHEET
NAME: DATE:
DIRECTIONS: Select the corresponding salad dressing ingredients and types of salad dressings according
to the description given.
Instruction: Choose your answer from the box and write your answer on the space provided.
1. Seasonings and flavorings 6. Other dressings

2. Oils 7. Oil and vinegar dressings
3. Lemon juice 8. Emulsified dressings
4. Vinegar
5. Egg yolk
1. Most salad consider this as their vital ingredients which ranges from 7-8% allowable acidity.
____________
2. This type of salad ingredient is an essential ingredient in mayonnaise
and other emulsifier dressing. __________
3. This type of salad dressing is not appropriate to every food but it produces a sweet
and mild flavor in your dressing. ____________
4. The only salad dressing which has dried herbs and sauces. ___________
5. A salad dressing which is a substitute to vinegar or additional to it. ___________
6. It has a similar appearance of mayonnaise, but it has tarter flavor, compared to
mayonnaise it does not produces a mild and richer flavor. __________
7. This is the basic mixture of vinaigrette. __________
8. This served as the base for wide variety of other dressings. ____________
DIRECTIONS: Below are pictures of salad ingredients and salad dressing, just label either it’s an
Ingredient or a Type of salad dressing
1. Lemon Juice _________
2. Seasonings and flavorings _________
3. Vinaigrette _________
4. Egg yolk _________
5. Emulsified dressings ________

Noted by:
HAMMY S. PASCO,PhD.
REGION X
ACTIVITY SHEET
NAME: DATE:
Make a journal your experiences in this lesson, what you learned and what are the things you need to
improve.
Make a slogan showing the importance of proper storing of salad. Your output will be rated using the
scoring rubric.
Do the following: For your Performance
Module 3: What I Can Do--- page 7
Module 4: What I Can Do--- page 7
*Your performance will be rated using the scoring rubric found in the module.
DIRECTIONS: Try to make your own version of potato salad dressing. Make a narrative report on how you
perform your potato salad dressing. Write your activity in a 1 whole sheet of paper.
Name of salad dressing: Potato salad dressing
Ingredients:
Eggs
Vinegar
Flour
Salt
water
Mustard (optional)

Noted by:
HAMMY S. PASCO,PhD.
REGION X
RUBRICS
Module 3: What I Can Do
Score/Rate
Identified/Demonstrated 4 parts of salad 100
Identified/Demonstrated 1 part of salad 85
Able to prepare but not able to identify 80
Module 4: What I Can Do
I can do it I can do it with I can do it with I can do it with

independently minimal assistance moderate assistance considerable assistance
and confidently and confidently and confidently and less confidently
at all time most of the time sometimes most of the time
(4) (3) (2) (1)
Preparation of
materials
Preparation of
Salad
Preparation of
Dressing
Presentation
Storing
Score: 20
maximum
points
Potato Salad Dressing

Noted by:
HAMMY S. PASCO,PhD.

2nd Grading Tle 9 Answer Sheet 2nd Wave

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REPUBLIC OF THE PHILIPPINES

PRE-TEST: What I know What’s More Assessment

1. __________ 1. __________ 1. __________________

PRE-TEST: What I Know Assessment

1. __________ A. 1. ___________ B. ____________________________________

Prepared by: Attested by:

BRIGITTE O. HERAMIZ EVA D. ARANGGO

1. Seasonings and flavorings 6. Other dressings

7. This is the basic mixture of vinaigrette. __________

1. Lemon Juice _________

2. Seasonings and flavorings _________

5. Emulsified dressings ________

Prepared by: Attested by:

BRIGITTE O. HERAMIZ EVA D. ARANGGO

Prepared by: Attested by:

BRIGITTE O. HERAMIZ EVA D. ARANGGO

Module 3: What I Can Do

Identified/Demonstrated 4 parts of salad 100

Identified/Demonstrated 3 parts of salad 95

Identified/Demonstrated 2 parts of salad 90

Identified/Demonstrated 1 part of salad 85

Able to prepare but not able to identify 80

Module 4: What I Can Do

I can do it I can do it with I can do it with I can do it with

Prepared by: Attested by:

BRIGITTE O. HERAMIZ EVA D. ARANGGO

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1. ____ A. 1. _ B. ________________________________