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    Cookery 10 Q2 Lo1 - W1

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    Mildred Lizano Tale-Tuscano
    This document is a learning activity sheet for Cookery 10 that focuses on preparing vegetable dishes. It introduces mise en place, which is the process of preparing ingredients according to a recipe. The activities guide students to identify and classify vegetables, demonstrate washing vegetables, and prepare a vegetable recipe with correct measurements and cooking instructions. The goal is for students to acquire essential knowledge and competencies in identifying ingredients and preparing dishes according to recipes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cookery 10 Q2 Lo1 - W1

    Uploaded by

    Mildred Lizano Tale-Tuscano
    75 views5 pages
    This document is a learning activity sheet for Cookery 10 that focuses on preparing vegetable dishes. It introduces mise en place, which is the process of preparing ingredients according to a recipe. The activities guide students to identify and classify vegetables, demonstrate washing vegetables, and prepare a vegetable recipe with correct measurements and cooking instructions. The goal is for students to acquire essential knowledge and competencies in identifying ingredients and preparing dishes according to recipes.

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    cookery10

    Original Title

    COOKERY-10-Q2-LO1_W1

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    This document is a learning activity sheet for Cookery 10 that focuses on preparing vegetable dishes. It introduces mise en place, which is the process of preparing ingredients according to a recipe. The activities guide students to identify and classify vegetables, demonstrate washing vegetables, and prepare a vegetable recipe with correct measurements and cooking instructions. The goal is for students to acquire essential knowledge and competencies in identifying ingredients and preparing dishes according to recipes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    75 views5 pages

    Cookery 10 Q2 Lo1 - W1

    Uploaded by

    Mildred Lizano Tale-Tuscano
    This document is a learning activity sheet for Cookery 10 that focuses on preparing vegetable dishes. It introduces mise en place, which is the process of preparing ingredients according to a recipe. The activities guide students to identify and classify vegetables, demonstrate washing vegetables, and prepare a vegetable recipe with correct measurements and cooking instructions. The goal is for students to acquire essential knowledge and competencies in identifying ingredients and preparing dishes according to recipes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    LEARNING ACTIVITY SHEET COOKERY 10

    QUARTER 2 PERFORM MISE EN PLACE


    WEEK 1 For Junior High School
    (Lesson 1)

    Learner’s Name: _____________________________________________________


    Grade Level/Section: _________________________________________________
    Date: ______________________________________________________________

    I. INTRODUCTORY CONCEPT:

    Welcome to this learning activity sheet in Cookery 10. These learning activities will
    guide you to acquire the essential knowledge and competencies and, at the same time,
    develop your skills in identifying ingredients, classifying vegetables according to the type they
    belong to, and preparing ingredients according to a given recipe.
    To answer the activity, you need to read and understand the questions and follow the
    directions and/or instructions in the activities diligently.
    Have fun with the activities in Week 1 of the Second Quarter.

    II. LEARNING COMPETENCY:


    Lesson I: Prepare Vegetable Dishes
    LO 1. Perform mise en place TLE_HECK9-12VD-IIa-9
    Objectives:

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    1.
    Identify and classify ingredients in accordance with a standard recipe;
    2.
    Demonstrate how to wash raw vegetables according to standard procedures;
    3.
    Prepare vegetable ingredients according to a given recipe, required form, and
    timeframe.

    III. ACTIVITIES:

    ACTIVITY 1: Guess What?

    Directions: Identify and classify the pictures of the following vegetables that are used in
    preparing vegetable dishes. Then classify them in accordance with a standard recipe.

    1. ________ 2._______ 3.________ 4.________ 5.________

    6.________ 7.________ 8__________ 9________ 10.__________

    11 _______ 12. _________ 13.________ 14. ________ 15. _______

    Name of Vegetables Classification


    1.

    2.

    3.

    4.

    5.

    6.

    7.

    THE GREATEST WEALTH IS HEALTH STAY SAFE Page | 2


    8.

    9.

    10.
    11.
    12.
    13.
    14.
    15.
    ACTIVITY 2: What’s Up!

    Directions: At home, demonstrate how to wash and soak any raw vegetables that are
    available using the standard procedures. Invite an elder member of your family to rate your
    performance. Take a video of your activities and send it to any platform that your subject
    teacher uses. The following rubric will be used to evaluate your work. If you don't have a
    cellphone or a gadget to use, just submit the rated rubrics signed by the rater.

    RUBRIC FOR ACTIVITY 2: What’s Up!


    SCORE Criteria
    Followed the procedures for washing and soaking raw vegetables correctly and
    4 performed the skill satisfactorily without supervision.
    Followed the procedures for washing and soaking raw vegetables correctly and
    3 performed the skill satisfactorily.
    Followed the procedures for washing and soaking raw vegetables correctly, but
    2 with minor errors, and performed the skill less satisfactorily.
    Was not able to follow the procedures for washing and soaking raw vegetables
    1 and performed the skill unsatisfactorily.

    ACTIVITY 3: Preparing Vegetable Ingredients

    Directions: Write the name of your own vegetable recipe above the table and give the
    ingredients, measurements, and the required time in the column below. Your performance will
    be rated using the rubric that follows.

    Name of Vegetable Recipe: Example: Boiled Malunggay


    Ingredients Measurement Cooking Temperatures/Time
    Example:
    Fresh Malunggay (Moringa) 2 cups Boil Malunggay leaves for
    Water 3 cups approximately 5 minutes.

    RUBRIC FOR ACTIVITY 3: Preparing Vegetable Ingredients


    Prepared the recipe title, ingredients, measurements, and cooking temperatures and
    4 time neatly and correctly.

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    Prepared the recipe title, ingredients, measurements, and cooking temperatures and
    3 time correctly.
    Prepared the recipe title, ingredients, measurements, and cooking temperatures and
    2 time with errors.
    Was able to prepare the recipe title, ingredients, measurements, and cooking
    1 temperatures and time but performed the skill unsatisfactorily.

    PROCESSING QUESTIONS:

    1. What are the essential nutrients found in vegetables?


    2. Why do you need to eat vegetables?
    3. Why is it important to include vegetables in our daily meals?

    ADDITIONAL ACTIVITY:

    Directions: In order to deepen your understanding of the lesson, browse the internet or
    research in other Cookery textbooks about the nutritional value of using vegetable
    ingredients based on standard recipes. Write it in your assignment notebook. Submit your
    notebook for checking and recording purposes. It will be returned once the teacher has
    recorded your output.

    V. REFLECTION:

    At this point, write down in your activity notebook your significant insights/reflection by
    completing the following sentence prompts.

    I have learned that _______________________________________________________


    I have realized that _______________________________________________________
    I will apply ______________________________________________________________

    VI. REFERENCES

    Self-Learning Material
    Technical Vocational Livelihood Education—Cookery Module 2 Manual, Aniceta S.
    Kong, Anecita P. Domo, Merlyn Lee, Maila A. Dogelio, Henry Allen M. Arcos,
    Ricardo Ose V. Santillan III, Page 116-135

    Website:
    https://www.google.com/search?q=MISE+EN+PLACE+IN+VEGETABLE+INGRE
    DIENTS&tbm

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    LAS DEVELOPMENT TEAM

    MERCIA A. ROSELADA - Writer - Buga National High School


    MA. LANY L. NUYLES - Content Editor - Camalig National High School
    JOSIE B. RAFALLO - Language Editor - San Juan High School
    JAIRAH JOY I. CHAVEZ - Layout Editor - Tiwi Agro-Industrial High School
    JANE ST. REVILLA - Content Reviewer - Schools Division Office of Albay

    THE GREATEST WEALTH IS HEALTH STAY SAFE Page | 5

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