FILIPINO 7 (KEY ANSWER)

MODULE 1
MODULE 2
 EDUKASYON SA PAGPAPAKATAO 7 ( ANSWER KEY)
MODULE 1

Susi sa Pagwawasto

Subukin-Pre-Test Isaisip Tayahin

Gawaing Blg 3 1. PANLIPUNAN
1. K
1. Nagdadalaga o 2. PANLIPUNAN
2. K
nagbibinata 3. MORAL
3. K
2. Mahalaga 4. PANGKAISIPAN
4. K
3. Tao 5. PANDAMDAMIN
5. K
4. Makatulong 6. PANLIPUNAN
6. O
5. Maayos
7. K 7. PANLIPUNAN
6. Kamusmusan
8. K 8. PANGKAISIPAN
7. Tungkulin
9. K 9. MORAL
8. Kabataan
10. O 10. PANDAMDAMIN
9. Kakayahan
11. C 11. MORAL
10. Kilos
12. A 12. PANLIPUNAN
13. A 13. PANDAMDAMIN
14. C 14. PANLIPUNAN
15. D 15. PANGKAISIPAN

MODULE 2

Susi sa Pagwawasto

Tuklasin: Gawain 3
1. Kakayahan
2. Gabay
3. Motibasyon
Subukin: Balikan: Gawain 1
1. c 13. c 1. √
2. b 14. d 2. X
3. √
3. b 15. d
4. X
4. d 5. X
5. c 6. X
6. d 7. √
8. √
7. b 9. √
8. a 10. x
9. a
10. c
11. d
12. b
Tayahin:
1. d
2. c
3. d
4. b
5. c
6. b
7. b
8. c
9. a
10. d
11. b
12. d
13. d
14. a
15. c
 COOKERY 7 ( ANSWER KEY)
MODULE 1
LO 1.1 Clean, sanitize and prepare tools, utensil, equipment needed in preparing
egg dished
Pre-test Post Test Activity #1 “Look in a box”
1.D 2. E 1. Cookery
2. C 2. D 2. Restaurant
3. A 3. A 3. Food
4. B 4. C 4. Kitchen
5. D 5. B 5. Chef

Activity #2 “Discover Me” Activity #3 “Can you name me”

1. Egg poacher 1. Colander
2. Refrigerator 2.Wire whip
3. Mixing bowl 3. Egg poacher
4. Colander 4. Oven
5. Tong 5. Refrigerator
6. Spatula
7. Measuring cup
8. Saucepan

Activity #4 “Can you organize me”

Possible Answers:
A n s w e r s
Toos/Equipmen Cleaning Sanitizing Preparing
t
1.Egg poacher - Wash - Hot water - Wipe
2. Refrigerator - Clean with - Apply - Wipe to dry
cloth disinfectant
3. Spoon - Wash - Hot water - Wipe
4. Oven - Wipe with - Apply -Wipe to dry
cloth disinfectant
5. Sauce pan - Wash - Hot water - Wipe

Activity #5 “Look at me”

Answers will be based on Rubrics

Activity #6 “Look at me”

Answers will be based on Rubrics

LO 1.2 Identify an egg’s components and its nutritive value

Pre Test Post-test Activity #1 “Find Me”
1. D 1. D 1. 9-12%
2. A 2. A 2. Air cell
3. B 3. D 3. Germinal disc
4. D 4. D
5. B 5. B
Activity #2 “What composes me”
Possible Answers – meaning of acronym E G G
E –xactly E-nergetic body with E-xtra ordinary
G – ood & G – rowing and G –oal to
G – reat G – lowing skin G- reatness

Activity #3 “Can you draw me”

Activity #4 “How do I function”

Possible answers
A. Describe an B. Nutritive value of C. Uses of an D. Anatomy of an
Egg an Egg Egg Egg
1.Oblong 1.Vitamin D 1.Baking 1.Air cell
2.Fragile 2.Protein 2.Thickening 2.Germinal disc
3.Breakable 3.Carbohydrates 3.Binding Shell

Activity #5 “Draw me with Love”

Answers will be bases on Rubrics

Activity #6 “Unlock me”

1. Shell 2. Yolk 3. Membrane 4.Chalaferous 5. Albumen

LO 1.3 Identify and prepare ingredients according to standard recipe

Pre Test Post-test Activity #1 “Fill me In”
1. A 1. B 1. Egg yolk
2. C 2. B 2. Carbohydrates
3. D 3. D 3. 1
4. B 4. A 4. Egg grading
5. C 5. C 5. 49

Activity #2 “HASHTAGS”
Possible Answers

1. #Product Quality - a consistent high-quality food items that have been thoroughly
tested and evaluated.
2. #Recipe – a set of instructions for making foods.
3. #Ingredients- are listed in order of preparation and specifies the type of the food
used.
4. #Procedure – are directions on how to prepare the recipe.
5. #Cost per serving - determine the total cost to prepare the recipe and divide by the
number of servings prepared to equal the cost of one serving.

Activity #3 “Can you fill me in”

Possible Answers from the discussions above

Recipe Name: Breaded Egg Recipe Number: 1

Section (Grains, Entrees, etc.): Meat
Yield: 10 slices Meal Pattern Contributions: Breakfast
Serving Size: Large
Ingredients: 5 pcs large egg (boiled egg)
2 beaten egg
2 cups flour
1 kl. Oil
Seasoning

Servings Measure: 1 cup each serving Servings Weight: 100 grams

Procedure: 1. Make Medium-Boiled Eggs.
2. Peel, then roll in flour, dip in beaten eggs and roll in bread crumps.
3. Shallow-fry in vegetable oil, turning, until crisp.

Activity #4 “Do you know me well”

Ingredients Instructions
1. Washing fruits and Scrub root vegetables, such as
vegetables potatoes, with a soft brush to
remove any dirt.
2. Grating and shredding To shred or grate, hold a box
grater-shredder firmly on top of a
plate or cutting board. Rub the
item against the holes of the
grater-shredder, keeping your
fingers away from the sharp
holes.
3. Cracking eggs To crack an egg, tap it firmly on a
flat surface until the shell cracks.
Holding one end of the egg with
each hand, pull the shell halves
apart over a small, clean bowl
until the egg drops out into the
bowl.

Activity #5 “Arrange me well”

Answers were based from Rubrics
Activity #6 “What can I offer you”
Answers were based on rubric
 UNDERSTANDING CULTURE (ANSWER KEY)
MODULE 1
Pre-Test Post-Test

1. B 1. C
2. A 2. C
3. C 3. A
4. C 4. A
5. A 5. C
6. D 6. D
7. B 7. A
8. A 8. B
9. D 9. C
10. C 10. D
11. D 11. B
12. D 12. D
13. B 13. D
14. B 14. D
15. D 15. A