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    Enrichment Activities in Cookery 12

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    julzhaide
    This document contains an enrichment activity in cookery for 12th grade students. It has three sections that assess students' knowledge of vegetables, seafood, and food plating fundamentals. The vegetables section asks students to identify English and Filipino names and classify different vegetables. The seafood section includes matching questions about proper storage of different seafood and multiple choice questions testing knowledge of seafood types, cuts, and cooking methods. The final section asks students to explain concepts like balance, portion size, and using appropriately heated plates for different foods. Diagrams of fish anatomy are also to be drawn. The activity was prepared by a subject teacher and approved by the school principal.

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    Enrichment Activities in Cookery 12

    Uploaded by

    julzhaide
    36 views5 pages
    This document contains an enrichment activity in cookery for 12th grade students. It has three sections that assess students' knowledge of vegetables, seafood, and food plating fundamentals. The vegetables section asks students to identify English and Filipino names and classify different vegetables. The seafood section includes matching questions about proper storage of different seafood and multiple choice questions testing knowledge of seafood types, cuts, and cooking methods. The final section asks students to explain concepts like balance, portion size, and using appropriately heated plates for different foods. Diagrams of fish anatomy are also to be drawn. The activity was prepared by a subject teacher and approved by the school principal.

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    MED 101

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    Enrichment-Activities-in-Cookery-12

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    This document contains an enrichment activity in cookery for 12th grade students. It has three sections that assess students' knowledge of vegetables, seafood, and food plating fundamentals. The vegetables section asks students to identify English and Filipino names and classify different vegetables. The seafood section includes matching questions about proper storage of different seafood and multiple choice questions testing knowledge of seafood types, cuts, and cooking methods. The final section asks students to explain concepts like balance, portion size, and using appropriately heated plates for different foods. Diagrams of fish anatomy are also to be drawn. The activity was prepared by a subject teacher and approved by the school principal.

    Copyright:

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

    Enrichment Activities in Cookery 12

    Uploaded by

    julzhaide
    This document contains an enrichment activity in cookery for 12th grade students. It has three sections that assess students' knowledge of vegetables, seafood, and food plating fundamentals. The vegetables section asks students to identify English and Filipino names and classify different vegetables. The seafood section includes matching questions about proper storage of different seafood and multiple choice questions testing knowledge of seafood types, cuts, and cooking methods. The final section asks students to explain concepts like balance, portion size, and using appropriately heated plates for different foods. Diagrams of fish anatomy are also to be drawn. The activity was prepared by a subject teacher and approved by the school principal.

    Copyright:

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

    BINMALEY CATHOLIC SCHOOL, INC.

    SCHOOL ID: 400146


    BINMALEY, PANGASINAN

    Senior High School Department


    Enrichment Activities in Cookery 12
    S.Y. 2021-2022
    Name: _________________________________________________ Score:________________________
    Grade and Section: ______________________________________ Date: ________________________
    LRN: __________________________

    VEGETABLES
    I.Directions. Write the English name of the following vegetables and classify them in the appropriate column.

    Filipino name English name Classification

    Murang sibuyas

    Labong

    Kamote

    Sigarilyas

    Kabuti

    Patani

    Saluyot

    Toge

    Kintsay

    Sitsaro

    Gabi

    Luya

    Sitaw

    Katuray

    Bataw

    Patola

    Labanos

    Okra

    Upo

    Bawang
    SEAFOOD
    II.Directions: Match Column A with Column B. Write the letter of the correct answer on the space provided. Items in
    column B may be answered twice or more.

    Column A Column B

    ______1. Removed viscera first before storing A. fresh fish


    ______2. Wrapped to prevent freezer burns B. frozen fish
    ______3. Kept in cold, wet cartons C. lobster and shrimp
    ______4. Packed in moist seaweed D. shellfish
    ______5. First in, first out E. all of the above
    ______6. Wrapped before freezing
    ______7. Left in original moisture proof wrapped
    ______8. Refrigerate at 30° to 34°F (-1° to 1°C)
    ______9. Store at 0°F ( -18°C. or colder)
    ______10.Stored for 1 to 2 days

    FUNDAMENTALS OF PLATING
    III.Directions: Briefly explain the relationships of the following in food preparation.

    1. Balance

    2. Portion size

    3. Serving hot food on hot plates

    4. Serving cold foods on cold plates

    5. Garnishes

    Prepared by: Checked and reviewed by: Noted by:

    EDITHA F. BANIQUED MARNELLI S. FRANCISCO MERLITA A. LIWANAG


    Subject Teacher SAC-TLE Assistant Principal- SHS

    Approved by:
    MELISSA M. SORIANO, EdD
    Principal

    BINMALEY CATHOLIC SCHOOL, INC.


    SCHOOL ID: 400146
    BINMALEY, PANGASINAN

    Senior High School Department


    Enrichment Activities in Cookery 12
    S.Y. 2021-2022
    Name: _________________________________________________ Score:________________________
    Grade and Section: ______________________________________ Date: ________________________
    LRN: __________________________

    SEAFOOD
    I. Directions: Match Column A with Column B. Write the letter of the correct answer on the space provided. Items in
    column B may be answered twice or more.

    Column A Column B
    _____ 1. Removed viscera first before storing A. fresh fish
    _____ 2. Wrapped to prevent freezer burns B. frozen fish
    _____ 3. Kept in cold, wet cartons C. lobster and shrimp
    _____ 4. Packed in moist seaweed D. shellfish
    _____ 5. First in, first out E. all of the above
    _____ 6. Wrapped before freezing
    _____ 7. Left in original moisture proof wrapped
    _____ 8. Refrigerate at 30° to 34°F (-1° to 1°C)
    _____ 9. Store at 0°F ( -18°C. or colder)
    _____ 10. Stored for 1 to 2 days

    II. Multiple Choice. Write the letter of the correct answer on the space provided.

    _____ 1. Which kind of fish has no internal bone structure?


    A. Fin fish C. Round fish
    B. Freshwater fish D. Shell fish
    _____ 2. Which of the following fish is high in fat?
    A. Bass C. Mackerel
    B. Cod D. Red Snapper
    _____ 3. Which of the following fish is low in fat?
    A. Cod C. Trout
    B. Salmon D. Tuna
    _____ 4. Which market form of fish is viscera, head, tail and fins are removed?
    A. Butterfly C. Fillet
    B. Dressed D. Sticks
    _____ 5. Which of the following is a freshwater fish?
    A. Bluefish C. Grouper
    B. Cat fish D. Sole
    _____ 6. Which market form of fish are both sides of a fish still joined but bones are removed?
    A. Butterfly C. Fillet
    B. Drawn D. Steak
    _____ 7. Which of the following is the second step in scaling whole fish?
    A. Begin to rake the scales from the tail towards the head.
    B. Remove the scales on both sides of the fish.
    C. Hold the fish down firmly with your hand near its head.
    D. Lay your fish flat on the board.
    _____ 8. Which of the following is the third step in opening an oyster?
    A. Cut muscle from bottom cup.
    B. Insert oyster knife at hinge slowly but firmly
    C. Push knife into oyster and slice muscle from top shell
    D. Twist knife handle to open the oyster.
    _____ 9. Which of the following is a characteristic of a fresh fish?
    A. With fresh and foul odor C. Gills are pink or red
    B. Eyes are dull, shiny and bulging D. Flesh shrink when pressed
    _____ 10. How many colors is suggested on a plate to make it balance?
    A. Four to five C. Three to four
    B. One to two D. Two to three
    _____ 11. Which of the following seafood is cooked just enough to heat to keep it juicy and plump?
    A. Fat fish C. Flat fish
    B. Lean fish D. Shellfish
    _____ 12. Which of the following enhances baked fish when served?
    A. Butter C. Lemon
    B. Cream D. Sauce
    _____ 13. What cooking method is suited to fat fish?
    A. Baking C. Deep -frying
    B. Boiling D. Sautéing
    _____ 14. Which is basted to baked lean fish to help prevent it from drying up?
    A. Butter C. Soy sauce
    B. Cream D. Tomato sauce
    _____ 15. A cross-section slices, each containing a section of backbone.
    A. Fillet C. Steak
    B. Nugget D. Stick

    III. Draw and Label the External and Internal Anatomy of Fish.

    Prepared by: Checked and reviewed by: Noted by:

    EDITHA F. BANIQUED MARNELLI S. FRANCISCO MERLITA A. LIWANAG


    Subject Teacher SAC-TLE Assistant Principal- SHS

    Approved by:

    MELISSA M. SORIANO, EdD


    Principal

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