TECHNOLOGY AND LIVELIHOOD EDUCATION

Grade 9- COOKERY
Quarter 1- Week 7
MARLON B. FERRIOL
Author
Authors

This module in Cookery is a continuing course of your exploratory in your Grade 7 and Grade 8
TLE subject. It covers varied opportunities to explore, innovate, and create recipes. It is crafted that
focuses on the key concepts and to demonstrate the core competencies prescribed by TESDA in the
Training Regulation in Cookery.

In this module, you will undergo a series of learning activities that will develop your skills and
bring them to the next level. Upon completion of this course, the learnings and skills you acquired will be
your passport to many job opportunities in the near future.

At the end of this module, you are expected to:

LO 3 Present a range of appetizers (CONTINUATION)

o Identify the accompaniments of appetizers
o Follow workplace procedure
o Prepare a variety of appetizers
o Present appetizers attractively
o Observe Sanitary practices in presenting appetizers

Direction: Read each statement carefully. Write the letter of the correct answer on the space provided
before each number.

_____1. It is a French term which means raw

A. Cru B. Lei C. Rei D. Sou

_____2. These are raw, pickled vegetables

A. Petite B. Relishes C. Salads E. Spread

_____3. It is known as assorted raw vegetables, which comes with a sauce or dip.
A. Bruschetta B. Caviar C. Crudité D. Toasted Bread

_____4. It is the reason for holding vegetables in ice for a short time
1

A. For cleaning B. For cold C. For Crispness D. For washing

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temperature

TLE 9-COOKERY
Quarter 1-Week 7
_____5. It is a combination of raw or cooked vegetables/fruits served chilled or cold
A. Crackers B. Cocktails C. Pastry shells D. Salads

_____6. It is described as small portions of salad

A. Light Salad B. Mixed Salad C. Petite Salad D. Tomato Salad

_____7 The following food can be pickled except for:

A. Bell Pepper B. Cucumber C. Olives D. Orange

_____8. The following are salads except for:

A. Bread salad B. Fruit Salad C. Potato Salad D. Vegetable Salad

_____9 The following can be used as an ingredient to salad except

A. Canapé B. Fruit C. Leaves D. Vegetables

_____10. It is the cooking process of fruit or vegetable in which after boiling it is plunged into
ice
A. Blanching B. Caviar C. Cleaning D. Toasting

Direction: Arrange the following letters to reveal the classifications of appetizers. Be able to explain
each classification.

1. RHOS' 'D VREUOSE

_______________________

2. TLCKAOCI
_______________________

3. PNACÉA
______________________

LO 3 Present a Range of Appetizers

3.1 identify the accompaniments of appetizers;

3.2 follow workplace procedure;
3.4 prepare a variety of appetizers;
3.5 present appetizers attractively, and
3.6 observe Sanitary practices in presenting appetizers.

LESSON 4 RELISHES/CRUDITES
 Relishes are raw or pickled vegetables cut into attractive shapes served as an appetizer.
2

 Relishes includes:
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TLE 9-COOKERY
Quarter 1-Week 7
1. Raw vegetables with dips - These are known
as crudités (croo dee tays). Cru in French means
―raw‖. Typical bite-size, cut fresh or raw
vegetables served with dips are:

o Celery
o Radish
o Green and Red Pepper
o Zucchini
o Cucumber https://p1.pxfuel.com/preview/288/733/221/tomatoes-
o Cauliflower carrots-dip-silver.jpg

o Broccoli Florets
o Broccoli Stem

2. Dips – accompaniment to raw vegetables, and

sometimes potato chips and crackers. Any
mixture of spreads can be used as dips. Proper
consistency is important to any dip. It must not
be so thick that it cannot be scooped up without
breaking the cracker. It must be thick enough to
stick to the items used as dippers. Thin or soften
them by adding mayonnaise, cream, or other https://cdn.pixabay.com/photo/2019/05/01/17/37/sauce-
4171459_960_720.jpg
appropriate liquid. Sauces and salad dressings
can be used as dips.

3. Pickled items. It includes a variety of food,

like cucumber pickles, olives, watermelon
pickles, pickled peppers, spiced beets, and other
preserved fruits and vegetables.

https://p1.pxfuel.com/preview/641/690/342/pickled-vegetables-pickles-
food-variation.jpg

Ways to Prepare Relishes

1. Choose fresh vegetables

2. Decide of attractive cut bite-size shapes
3. Hold vegetables for a short time in ice water to become crisp. (You can also practice blanching)
4. Arranged vegetables, in crushed ice, to maintain crispness
5. Serve with dips

Sample Recipe:

Mixed Vegetables Relish with Cheddar Cheese Dip.

Ingredients: For Dip: Procedure:
1 pc Celery 94 g cream cheese 1. Wash vegetables well
1 pc Red bell pepper 38 ml evaporated milk 2. Cut vegetables into sticks or decorative
1 pc Cucumber 44 g mayonnaise bite-size shapes
1 pc Cherry tomato 7.5 ml lemon juice 3. Hold vegetables for a short time in ice
1 pc Lettuce 75 g onions water to become crisp
0.5 ml hot red pepper sauce 4. Drain well
0.5 ml Worcestershire 5. Arrange vegetables in a platter with
3

sauce crushed ice to maintain crispness.

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75 g cheddar cheese 6. Serve with cheddar cheese dip

TLE 9-COOKERY
Quarter 1-Week 7
 A. PERFORMANCE TASK
1. Browse the internet and view topics related to relishes.
2. Prepare a Relish/Crudité of your choice or you may use the given recipe. In doing so,
consider the availability of ingredients, the tools and equipment to be used.
3. Present the Product by capturing the photos or recording videos of your preparation and
presentation.
4. Refer to the rubrics for your reference on how your output will be rated.
5. Submit the recipe for reference

B. Answer the following questions briefly

1. What are the problems you encountered while doing the activity, and how did you solve it?
PROBLEMS SOLUTION

2. What is your procedure in doing the relish? Enumerate it below.

1._______________________________________________________________________
_______________________________________________________________________

2. _______________________________________________________________________
_______________________________________________________________________

3. _______________________________________________________________________
_______________________________________________________________________

4. ______________________________________________________________________
_______________________________________________________________________

5. ______________________________________________________________________
______________________________________________________________________

6. _____________________________________________________________________
4

_____________________________________________________________________
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TLE 9-COOKERY
Quarter 1-Week 7
7. _____________________________________________________________________
_____________________________________________________________________

8. _____________________________________________________________________
______________________________________________________________________

LESSON 5 PETITE SALAD

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables or
fruit. However, varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically
served at room temperature or chilled, with notable exceptions such as south German potato salad which
can be served warm.
Appetizer salads—light, smaller-portion salads served as the first course of the meal.

Sample Recipe:
Broccoli Salad
Ingredients: Procedure:
8 strips bacon 1. Cook bacon over medium high heat until
1 fresh head broccoli, cut bite-size pieces evenly brown. Drain, crumble and set aside.
¼ cup red onion, chopped 2. In a medium bowl, mix broccoli, onion and raisins.
½ cup raisins 3. In a small bowl, whisk together the vinegar, sugar and
1 cup sunflower seeds mayonnaise. Pour over broccoli mixture, and toss
2 tbs. white sugar until well mixed. Refrigerate for at least two hours.
1 cup mayonnaise 4. Before serving, toss the salad with crumbled bacon
3 tbs. white wine vinegar and sunflower seeds.

A. PERFORMANCE TASK

1. Browse the internet and view topics related to Petite Salad.

2. Prepare a Petite salad of your choice or you may use the given recipe. In doing so,
consider the availability of ingredients, the tools and equipment to be used.
3. Present the Product by capturing the photos or recording videos of your preparation and
presentation.
4. Refer to the rubrics for your reference on how your output will be rated.
5

5. Submit the recipe for reference

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TLE 9-COOKERY
Quarter 1-Week 7
B. Answer the following questions briefly
1. What are the problems you encountered while doing the activity, and how did you solve it?
PROBLEMS SOLUTION

2. Enumerate the procedure in doing the petite salad.

RUBRICS FOR PERFORMANCE TASKS:

P E R F O R M A N C E L E V E L
Dimension

Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(8 pts.) (4 pts.) (2 pt.)
(6 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment equipment correctly equipment incorrectly attempt
and confidently at all correctly and but less confidently and less confidently
times confidently sometimes most of the time
most of the
times
2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding of understanding of the attempt
step-by-step procedure understanding the step-by-step step-by-step procedure
of the step-by- procedure seeking clarification
step procedure but sometimes most of the time
seeks clarification

Works independently Works Works Works independently No

with ease and independently independently with but with assistance attempt
confidence at all times with ease and ease and confidence from others most of
confidence sometimes the time
most of the
time
3. Safety work Observes safety Observes Observes safety Not observing safety No
habits precautions at all times safety precautions precautions most of attempt
precautions sometimes the time
most of the
time
4. Final Output The output is very The output is The output is The output is not so No
presentable and very presentable and is presentable and is attempt
exceeds the standard. presentable within the standard. within the standard.
and meets the
standard.
5. Time Work completed ahead Work Work completed Work completed No
management of time completed ___(mins./hours/da ___(mins./hours/days) attempt
within the ys) beyond beyond
allotted time
TOTAL POINTS
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TLE 9-COOKERY
Quarter 1-Week 7
 Arrange the correct order in Preparing Relishes. Write numbers from 1-5 on the space
provided.

__________ Serve with dips.

__________ Decide of attractive cut bite-size shapes.
__________ Choose fresh vegetables.
__________ Arranged vegetables, in crushed ice, to maintain crispness
__________ Hold vegetables for a short time in ice water to become crisp. (You can also practice
blanching)

Relishes are raw or pickled vegetables, cut into attractive shapes. Relishes includes: (1) raw
vegetables (2) dips (3) pickled items).
Salad is a mixture of small pieces of food, usually vegetable and fruits.

Direction: Read each statement carefully. Write the letter of the correct answer on the space provided
before each number.

_____1. It is a French term which means raw.

A. Cru B. Lei C. Rei D. Sou

_____2. These are raw, pickled vegetables.

A. Petite B. Relishes C. Salads E. Spread

_____3. It is known as assorted raw vegetables, which comes with a sauce or dip.
A. Bruschetta B. Caviar C. Crudité D. Toasted Bread

_____4. It is the reason for holding vegetables in ice for a short time
A. For cleaning B. For cold C. For Crispness D. For washing
temperature

_____5. It is a combination of raw or cooked vegetables/fruits served chilled or cold

A. Crackers B. Cocktails C. Pastry shells D. Salads

_____6. It is described as small portions of salad

A. Light Salad B. Mixed Salad C. Petite Salad D. Tomato Salad

_____7 The following food can be pickled except for:

A. Bell Pepper B. Cucumber C. Olives D. Orange
7

_____8. The following are salads except for:

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A. Bread salad B. Fruit Salad C. Potato Salad D. Vegetable Salad

TLE 9-COOKERY
Quarter 1-Week 7
_____9 The following can be used as an ingredient to salad except
A. Canapé B. Fruit C. Leaves D. Vegetables

_____10. It is the cooking process of fruit or vegetable in which after boiling it is plunged into
ice
A. Blanching B. Caviar C. Cleaning D. Toasting

1. If a petite salad is a mixture of small pieces of food (vegetable and

fruits), what are the small ingredients of your life that make you a better person.

(Use a separate sheet of paper for your answers. )

Liezlee B. Daowag
Team Leader
Vanessa M. Tabermio
Validator
Justine Montoya
Illustrator

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TLE 9-COOKERY
Quarter 1-Week 7