DEPARTMENT OF EDUCATION

Division of City Schools – Manila

GREGORIO PERFECTO HIGH SCHOOL
Ricafort St. Tondo, Manila

Technology and Livelihood

Education

COOKERY 10

ACTIVITY SHEET
Quarter 1 Week 2-4 Module 2

Prepared by:
ELLEN C. DIZON
T.L.E- Home Economics Teacher

Checked by:

CECILIA D. FURAQUE
Head Teacher VI, T.L.E- Home Economics Dept.

Noted by:

DIOSDADO D.G. FLORENDO

Principal II
 LESSON 2: Prepare and Cook Egg Dishes
Ingredients for Egg Dishes
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ACTIVITY # 1

NAME: Cristal Jade Lomobos_

DATE: 11/22/20_____________
SECTION: _10-1(integrity)___________ SCORE:
____________

UNSCRAMBLED ME !!!!

Direction: Unscrambled each group of letters

to form a word based on the given definition.

1. AETM-Incorporating meat such as bacon, sausage, ground meat, and herbs and
spices on shirred eggs will help spice up a dull egg dish. Meat provides beneficial
protein and vitamins needed for muscle development.
MEAT

2. TASL- Added to egg dishes for taste as unseasoned eggs taste bland.
_______SALT_____________
3. ILO- Various oil products can be used in frying and cooking eggs such as butter, olive
oil, and sesame oil. Oil adds moisture, flavor, and richness to egg dishes.
________OIL__________
4. SBREH, IECSPS & ESESD- Spices such as sage, basil, thyme, chives, and pepper
give an egg dish a more fragrant aroma and flavorful taste.
HERBES,SPICES AND SEEDS____________________
5. UGSRA- As a sweetener for food, also used in flan, meringue, and other recipes.
SUGAR________________
6. SELBATEGEV- Adding potatoes to make frittata, eggplant for torta, or tomatoes
with bell pepper and basil will improve an omelet even more. Vegetables add
beneficial dietary fiber, vitamins and minerals for proper nutrition and digestion.
VEGETABLES___________________

LESSON 2: Prepare and Cook Egg Dishes

Varieties of Egg Dishes
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 ACTIVITY # 2

NAME: Cristal Jade Lomobos

DATE: 11/22/20_____________
SECTION: 10-1(Integrity)
SCORE:

Direction: Name the Dishes based on

the given picture.
Write your answer on the space
provided.

SHIRRED EGG
POACHED EGG

1. 2.
_______________
__________
_____
RAFFANATA
SALTED EGG
3. 4.

_______________
______________

DEVILLED EGG
6.SCRAMBLED
EGG

_______________ ______________

FRIED SUNNY SIDE-UP EEG

8.TOKNENENG/KWEK-KWEK

_______________
________________
 LESSON 2: Prepare and Cook Egg Dishes
Basic Principle of Plating
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ACTIVITY # 3

NAME: CRISTAL JADE LOMOBOS

DATE: 11/24/20_____________
SECTION: 10-1 (Integrity)_ SCORE:

Direction: Fill in the blanks with the correct answer.

Base on the given information.

FOOD PLATING 1. The process of arranging and decorating food to enhance its
presentation.

CLUTTER 2. A collection of things lying about in an untidy mass.

FOOD PLATING 3. It is an art of orienting and arranging food items on a plate to be served.

APPEARANCE 4. Arousing strong attraction or interest.

KEEP IT SIMPLE 5. In this principle you have to select or focus one ingredients to simplify
the presentation.

BALANCE THE DISH 6. Think of the color combinations, shape of each ingredient
you will use, the visual appeal and as well as the texture of each ingredient. This principles
refers to.

CREATE YOUR FRAMEWORK 7. You have to start with drawings and sketches to
visualize the plate and get idea online or in magazine. This principle is.

HIGHLIGHT THE KEY INGREDIENTS_ 8.Other principle is to ensure the main ingredient
stands out and pay equal attention to the ‘support’. Complementing what is to be
served should be the priority.

GET THE RIGHT PORTIO 9. In this principle. You do not need to load the plate with too
much food. Consider how high or wide your food will look on the plate.

_______________ 10. It is essential to the success of a dish as its taste and flavor. The way
the food looks on the plate tempts our eyes and makes you want to taste it.
LESSON 2: Prepare and Cook Egg Dishes
 Simple Plating
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ACTIVITY # 4

NAME: CRISTAL JADE LOMOBOS

DATE: 11/24/20____________
SECTION: 10-1 INTEGRITY____________ SCORE:
___________

Direction:Answer the following

question, based on the previous
lesson that you learned on the
module.

1. What are garnishes in food? List down at least 3 samples?

LEMON,TOMATOES,BERRIES________________________________________________

2. What is Accentuate in food garnishing ? Do you think is it important? Write your

answer.
In garnishing we make sure that all of our ingredients are look presentable and fresh it is
important.____________________________________ __________________________________
_________________________

3. When you say neutral in garnishing? It means what?

__when we say neutral garnishing it means use a classic white plate or earth tone to
compliment the color.__________________________________________________

4. What are the factors to be considered in plating? List down and elaborate each.
_Garnishing-used to add more presentation or to make the dish more
presentable._________________________________________________

5. List down the plating tools needed in food plating.

_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

LESSON 2: Prepare and Cook Egg Dishes

Simple Plating
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 ACTIVITY # 5

NAME: _______________________________________ DATE: _____________

SECTION: ____________ SCORE: ___________

THE BASIC
FOOD PLACEMENT
Direction: Illustrate and Label the basic food placement and explain your answer.

Reflection:
 I have learned

___THAT WE NEED TO KNOW HOW TO

PLATING.________________________________________________________________
___________________________________________________________________

I have realized

I HAVE REALIZED THAT I MUST KNOW THE IMPORTANCE OF

GARNISHING AND
PLATING.________________________________________________________________
___________________________________________________________________

I will apply

_I WILL APPLY MY KNOWLEDGE ABOUT IT IN MY EVERYDAY

LIFE.___________________________________________________________________
____________________________________________________________________

References:
BOOK/MODULES:
K-12 COOKERY MODULE GRADE 10
https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339
Rondilla, Aida H., et.al, Cookery Technology and Livelihood Education DepEd Learning
Module – Cookery 10
Amy Brown, Understanding Food, Principles and Preparation

_____________________________________________
Signature over printed name of Parents/Guardian