Name:____________________

Section:_________________

Teacher:__________________ Date:
___________________

TLE - Home Economics

COOKERY 9
(QUARTER 1-WEEK 8)

PERFORMANCE TASK

CONTENT STANDARD:
The learners demonstrate
an understanding the
knowledge, skills, and
attitudes required in
preparing appetizers.

PERFORMANCE
STANDARD:
The learners independently
prepares appetizers

Prepared by:
JAIDE H. SAPUL
SST-1

MARIA TERESA A. GAYETA

SST-1

1
 To show that you have learned something
from your previous lessons, you need to
prepare an appetizer of your own choice.
Be guided by the guidelines indicated
below.

Guidelines in Conducting the Performance Task

1. Gather the necessary tools, equipment and ingredients one day before
the conduct of the performance task.

2. Take precautionary measures when using sharp tools, handling hot

objects and using burner or stove.

3. Observe cleanliness while doing the task.

4. Wear Personal Protective Equipment (apron, gloves, mask & hairnet)

while doing the task.

3.(If you have smartphone) Documents the task by taking video or

picture and send it to your teacher’s messenger account. Make sure to
take a picture of yourself with finished product.

4. (If you don’t have smartphone) Documents the task by

narrating/writing your entire experience while preparing the recipe. Make
sure to indicate in your writing the name, procedure, & ingredients of
the finished product. Submit your written output as scheduled.

2
How well did you perform?

Criteria for Evaluating and Presenting Appetizer

I. Products Good Fair Poor
Find out by
(3) (2) (1)
accomplishing
the Scoring 1. General Appearance
Rubrics honestly A. Attractive & appealing
and sincerely. to appetite
Remember it is B. Pleasing and good color
your learning combination
at stake C. Correct consistency
2. Palatability
A. Delicious
B. Taste just right
3. Nutritive Value
A. Highly nutritious

II. PROCEDURES Good (3) Fair (2) Poor(1)

1. Use of Resources
A. Working table is kept orderly while
preparing the ingredients
B. Used only the proper and needed
utensils and ingredients
C. Used time-saving technique and
devices
2. Cleanliness & Sanitation
A. Well-groomed and properly
dressed for cooking, used clean
apron, hairnets, hand towel and
pot holder
B. Observed sanitary practices when
handling foods
3. Conservation of Nutrients
A. Followed proper preparation and
cooking procedures
B. Followed the recipe correctly
Directions: After conducting the performance task, answer the following
questions below.

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1. What do you feel after accomplishing the task?

2. Are the ingredients available in your community? What ingredients is

not locally available? Did you made substitution? If so, what is it and what
is its substitute?
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3. In your own words, write the steps that you do in preparing your
appetizer.
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4. Describe the product using the table below.

Color Flavor( Describ Aroma (describe Nutritive Value( List
e how it tastes) how it smells down the nutrient
content of the dish
based on the
ingredients used)

5. If possible, attach a picture of you with your finished product.