NAME:____________________________ GRADE/SECTION:

ANSWER SHEET
ST
1 GRADING TLE 10

PRETEST:

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LESSON 1

I. MATCHING TYPY:

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II. List some of the nutrients that you can get from eggs.
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ACTIVITY 1: Identify the following parts of the egg. Choose your answer in the box.

Germinal Disc Air Cell Chalaza Shell

Vitelline Membrane Outer Membrane Inner Membrane

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1.

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4. 7.
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ACTIVITY 2: GIVE THEIR STRUCTURE AND COMPOSITION

Since you already have answered Activity 1, in this activity you will be giving the structure and composition of the parts
of the egg.

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ACTIVITY 3: REFLECTION
At this time that we are experiencing this pandemic, Do you think eggs play a big role in our lives. EXPLAIN?
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ACTIVITY 2: GIVE THEIR STRUCTURE AND COMPOSITION

Since you already have answered Activity 1, in this activity you will be giving the structure and composition
of the parts of the egg.
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ACTIVITY 3: REFLECTION
At this time that we are experiencing this pandemic, Do you think eggs play a big role in our lives.
EXPLAIN?
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LET SEE WHAT YOU KNOW

ACTIVITY 1. Answer the following questions.

1. How often do you eat eggs? Why?

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2. What market forms of eggs are sold in your locality?
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3. List five egg dishes that you have eaten. Describe their structure and taste.
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LEARNING OUTCOME 3

ACTIVITY 1
A. Minute to Write It
Directions: In your notebook write whether you agree or disagree to the following statements and justify your
answer.

1. Egg is a complete food.

2. Egg is composed of the shell, egg white and egg yolk.

B. Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities of a fresh egg in terms of egg size and
grading.

REVIEW OF OUTCOME #3
ACTIVITY 2
B. Directions: Identify the different ways in presenting cooked eggs. Write your answer in your test notebook.

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3. ___________________ 4. __________________

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7. ____________________ 8. ___________________

9. _____________________ 10. ____________________

TRANSFER
ACTIVITY 1
Directions: Prepare and cook French omelet individually using the given recipe. Present your product in an artistic way.
Your product and performance will be evaluated using the given rubric. (video presentation)

ACTIVITY 2
Do the following
1. Make a list of the dishes that you have tasted or seen that make use of eggs. Give a brief description of each.
Name of Dishes Description

LESSON 2
PREPARE CEREALS AND STARCH DISHES
LEARNING OUTCOME 1
ACTIVITY 1
A. Directions: Enumerate the different kinds of starch and give its nutritional value
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B. Give at least three starch properties and reactions and describe it in one sentence.

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ACTIVITY 2

Enumerate at least 3 examples of starch/ flour products/ cereal grain. Tell something about it, where it is used, how it is
used, and other information about the item
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LEARNING OUTCOMNE 2

ACTIVITY 1
Given the recipe, cook pasta following the procedures. Your product and performance will be evaluated using the given
rubric.

ACTIVITY 2
Since you are already done with Activity 1, in this activity you will be giving your own reflection about what you have
learned in activity 1.
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LEARNING OUTCOMNE 3
ACTIVITY 1
A. Directions: Watch a video in the YouTube showing how to make a homemade pasta. Note down the procedures in
your notebook and make a narrative observation on a short bond paper for submission next meeting. Review
procedures and prepare for actual preparation.
ACTIVITY 2

A. Directions: Make your homemade pasta using your bare hands. You may include other ingredients. Your products,
performance and presentation will be rated using the given rubric .

ACTIVITY 3
Make your own recipe of pasta. List the ingredients and the procedure.
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LEARNING OUTCOME 4
A. Explain the principle behind FIFO.
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B. Make a slogan showing the importance of proper storing of food.( PLACE IT ON A SHORT BOND PAPER)

A.POST TEST:

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B. Give one risk in the preparation and cooking of starch, cereal dishes and other foods and give some
guidelines pertaining to food safety. (14-20)

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