Las Qi Cookery 10

Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF NVA ECIJA
GALVAN HIGH SCHOOL
GALVAN, GUIMBA, NUEVA ECIJA
Cookery 10
QUARTER 1 LAS Number 1
(Week 1-3)
Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:
LEARNING ACTIVITY SHEETS
TOPIC: Prepare Egg Dishes
LAS Number 1
Instruction:
1. Look for at least 10 tools, utensils and equipment that is found in your kitchen.
2. Draw and write on a A4 bondpaper the 10 tools, utensils and equipment that you found in your
kitchen, and give its uses/functions.
LAS Number 2
Directions: Name the following objects that is being shown.
1. My work is for straining vegetable and fruits
__________________________________
2. I do the whipping, beating and blending of sauce

and gravies _____________________________.
3. My job is to separate the eggs for poaching
__________________________________
4. If you want to bake a cake or reheat your food
you can use me what’s my name?_________
5. My job is to keep your food from possible bacterial

contamination, what am I?___________________
LAS Number 3
Matching Type
Part 1 Directions: Match your answer from column A to column B. Write your answer before each
number. Letters only.
A B
___ 1. This kitchen device has loops of stainless a. 3rd step
which is fastened to the handle, used for
blending and mixing of gravies.
___ 2. It is a kitchen equipment that is used for b. Cleaning
keeping the food from bacterial contami-
nation.
___ 3. In manual dishwashing rinsing is the c. Ware washing
___
step to do.
___ 4. The process of washing and sanitizing di- d. Refrigerator
shes, glassware, flatware, and pots and
pans either manually or mechanically.
___ 5. It is a process of removing visible dirt e. Wire whisk
from a surface.
f. 4th step
LAS Number 4
Instruction:
1. Clean and sanitize kitchen utensils, tools and equipment at home. Follow the correct
procedure in performing the activity (the learners may just use 1 kitchen utensil, 1 kitchen
tool and 1 equipment to be used as his/her video presentation and written presentation).
Send your video on our chat room.
2. Write your whole process in a clean sheet of paper, it must be in a proper order and avoid
erasures.
LAS Number 5 “Can you draw me?”

Instruction: Draw and label the anatomy of the egg. You can use a clean sheet of paper to finish
this activity.
LAS Number 6 “How Do I function?”

Instruction: Fill in the table below by writing the correct answers. Give at least 3 of your
answers.
A. Describe an B. Nutritive value of an Egg C. Uses of an D. Anatomy of an Egg
Egg Egg
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.
Prepared by:
CATHERINE D. YAMBAO
Teacher III
Checked by:
GRACE A. PARAIRO
Head Teacher III, TLE
Noted:
EUGENIO V. MADRIAGA JR.

Principal III
GALVAN HIGH SCHOOL
Cookery 7
(Week 1-4)
LEARNING ACTIVITY SHEETS No. 1
TOPIC: Use and Maintain Kitchen Tools and Equipment
Activity 1. Answer the following questions.

1. What is your favorite Dish? Why is it your favorite?
2. Do you know how to cook your favorite dish?
3. List 5 tools or equipment used in making the dish. You can ask the help of a family member who
usually does the cooking at home.
4. Among the tools and equipment that you wrote, which one do you know how to use?
5. Can you describe in one or two sentences how to use it?
6. If you were to cook your favorite dish, do you think it is important to use the right tools and
equipment? Why?
Activity 2. Performance task

Show how you clean your kitchen tools and equipment and even the whole kitchen by means of
taking photos or video then send it to our group chat.
Prepared by: Checked by: Noted:

CATHERINE D. YAMBAO GRACE A. PARAIRO EUGENIO V. MADRIAGA JR.
Teacher III Head Teacher III Principal III

GALVAN HIGH SCHOOL
Bread and Pastry 8

(Week 1-4)
LEARNING ACTIVITY SHEETS No. 1
TOPIC: Use of Tools and Bakery Equipment
Activity 1. Classification. Classify and Name each baking tool according to use. Choose if it is a Preparatory
Tool, Cutting Tool, Mixing Tool, Measuring Tool, or Baking Pans. 2 points each.
1. ______________________________ 6. ________________________________
2. ______________________________ 7. ________________________________
3. ______________________________ 8. ________________________________
4. ______________________________ 9. ________________________________
5. ______________________________ 10. _______________________________

Activity 2. Answer the following questions.
1. Why is it important to have an accurate measurement especially in baking?
2. How to measure brown sugar?
3. How to measure liquid ingredients?
Activity 3. Performance Task. Show me how to measure at least 3 ingredients of your choice. Take
pictures or make a video while doing it. Send it on our group chat.
Prepared by: Checked by: Noted:
CATHERINE D. YAMBAO GRACE A. PARAIRO EUGENIO V. MADRIAGA JR.

Teacher III Head Teacher III Principal III

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Republic of the Philippines

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Egg Dishes

1. My work is for straining vegetable and fruits

2. I do the whipping, beating and blending of sauce

4. If you want to bake a cake or reheat your food

you can use me what’s my name?_________

5. My job is to keep your food from possible bacterial

LAS Number 5 “Can you draw me?”

LAS Number 6 “How Do I function?”

EUGENIO V. MADRIAGA JR.

LEARNING ACTIVITY SHEETS No. 1

TOPIC: Use and Maintain Kitchen Tools and Equipment

Activity 1. Answer the following questions.

2. Do you know how to cook your favorite dish?

5. Can you describe in one or two sentences how to use it?

Activity 2. Performance task

Prepared by: Checked by: Noted:

Republic of the Philippines

Bread and Pastry 8

LEARNING ACTIVITY SHEETS No. 1

TOPIC: Use of Tools and Bakery Equipment

5. ______________________________ 10. _______________________________

1. Why is it important to have an accurate measurement especially in baking?

2. How to measure brown sugar?

3. How to measure liquid ingredients?

Prepared by: Checked by: Noted:

CATHERINE D. YAMBAO GRACE A. PARAIRO EUGENIO V. MADRIAGA JR.

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