Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN

MOST ESSENTIAL LEARNING COMPETENCIES

IN COOKERY GRADE 11 ACTIVITY SHEETS
(QUARTER 1/ WEEK 10)
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region I
San Fernando City
La Union

ACTIVITY SHEET IN COOKERY GRADE 11

(QUARTER 1, WEEK 10)

MELC: LO4. Store Appetizers

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Objectives: At the end of the lesson, you are expected to:

1. Utilize quality trimmings;

2. Keep appetizers in appropriate conditions to maintain their freshness, quality, and
taste.
.

Prepared by:

Heidee V. Vinluan
Teacher II

Emilyn B. Villaruel
Teacher II
Name:_______________________________________ Date: _____________

Grade/Section:________________________________ Score:_____________

Title of the Activity: Fill me in!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Now it’s time to put your individual knowledge to the test.

Directions: Read the following statement carefully. Choose the correct answer
from the box below. Write your answer on your answer sheets.

Refrigerate wash

Cold storage ill safeguard

Chilling store contact preserve

1. To keep food cold or cool is to ____________________.

2. Place it to cold storage like refrigerator to ______________ perishable food.
3. The process of preserving food by means of refrigeration is _______________.
4. To refrigerate to reduce the temperature of food is ______________.
5. The utensils and equipment is thoroughly _____________.
6. Food and ingredient is _____________ properly.
7. Keep away from food when you are __________.
8. When food is distributed and served it should be ____________.
9. Keep off hand to a minimum ______________ to ingredients and food.
Name:_________________________________________ Date: _____________

Grade/Section: ________________________________ Score:_____________

Title of the Activity: Word hunt!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Directions: Look for the different storage used in appetizers by encircling the
words. It can be horizontal, vertical, diagonal or reverse. Below is the guide
question to answer the word hunt. Write your answer on your answer sheets.

C H I L L E R S X S R E C W C
Q R G E R W O Q A D T Q O E H
A S I R F E I S P F Y T N R I
Z Q H L G T U D O G I P T T L
S P O I L A G E I H O O A Y L
S W J C H I Y F U K P R M U I
E E N S J U N G Y L P E I I N
R R M S A F E G U A R D N O G
D T K T K I T U T W E U A P G
C Y I U J O R J R Q S C T A C
C O L D S T O R A G E E I S X
V U L O L P E O E E R U O D Z
B J O P O O W L W R V T N F L
N M P L P E Q Y Q T E R A G K
R E F R I G E R A T E E D H J

CLUES:

1. CHILLERS
2. CHILLING
3. REFRIGERATE
4. COLD STORAGE
5. SAFEGUARD
6. CONTAMINATION
7. PRESERVE
8. REDUCE
9. SPOILAGE
10. FRESHNESS
Name:_______________________________________ Date: _____________

Grade/Section:________________________________ Score:_____________

Title of the Activity: Complete me!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Directions: Read the following statement carefully. Choose the correct answer
from the box below. Write your answer on your answer sheets.

Antipasto Caviar Amuse Bouche Tapas Bruschetta

1. An Italian appetizer composed of meats, sea foods, and other relishes is _______.
2. Small food item eaten with wine or other drinks is _______.
3. A salted roe or egg of the sturgeon is ______.
4. Hors d’ oeuvres offered to guest that complements the chef’s cooking style and talent is
______.
5. Toasted Italian bread flavored with garlic and olive oil is ______.
Name:_______________________________________ Date: _____________

Grade/Section:________________________________ Score:_____________

Title of the Activity: Draw and design me!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Directions: Draw and design a packaging suited for your appetizer. Write your
answer on your answer sheets.

Your drawing will be rated using scoring rubric below

SCORE PERFORMANCE LEVEL

20 Creatively and neatly done showing much relevance to the given
(95-100) topic.

15 Creatively done and neat enough with relevance to the given topic.
(90-94)
10 Creatively done and neat enough but no relevance to the given
(85-89) topic.
5 Poorly done with erasures and irrelevance to the given topic.
(80-84)
Name:_______________________________________ Date: _____________

Grade/Section:________________________________ Score:_____________

Title of the Activity: Assemble me!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Directions: Assemble the packaging materials for appetizer and it may be use
for the storing of appetizer.
Below is the scoring rubric to guide you in assessing the tasks of assembling the packaging
materials.

SCORE PERFORMANCE LEVEL

20 Can perform the skill very satisfactorily without supervision and
(95-100) with initiative and adaptability in assembling the packaging
materials.
15 Can perform the skill satisfactorily without supervision or assistance
(90-94) in assembling the packaging materials.
10 Can perform the skill less satisfactorily but requires some assistance
(85-89) and/or supervision in assembling the packaging materials.
5 Can perform parts of the skill satisfactorily, and requires
(80-84) considerable assistance and/ or supervision in assembling the
packaging materials.

Activity:______________________________

Materials Needed:

________________________________
________________________________
________________________________
________________________________
________________________________

Procedure:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Before: (Picture of your task accomplished)

During: (Picture of your task accomplished)

After: (Picture of your task accomplished)

Reflection:_________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
Name:_______________________________________ Date: _____________

Grade/Section:________________________________ Score:_____________

Title of the Activity: Look, choose and present!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Directions: Read carefully the instruction before proceeding to the hands-on

proper. Below is the rubric to guide you in assessing the task of Storing
appetizers. Write your answer on your answer sheets.

1. Look around in your kitchen at home and choose some ingredients of appetizer and
perform the dish and it should be properly store.
2. While choosing kitchen equipment you should be in proper PPE. Follow the guidelines
in storing appetizers.
3. Take picture (before, during and after) doing the said activity in storing appetizers.
4. In two or three paragraph explain the different tasks to be fulfill/ accomplished. Write
your answer on your answer sheets.
Below is the scoring rubric to guide you in assessing the tasks of storing appetizers.
SCORE PERFORMANCE LEVEL
20 Can perform the skill very satisfactorily without supervision and
(95-100) with initiative and adaptability in storing appetizers.
15 Can perform the skill satisfactorily without supervision or
(90-94) assistance in storing appetizers.
10 Can perform the skill less satisfactorily but requires some
(85-89) assistance and/or supervision in storing appetizers..
5 Can perform parts of the skill satisfactorily, and requires
(80-84) considerable assistance and/ or supervision in storing appetizers.

Recipe Name:______________________________

Materials Needed:
________________________________
________________________________
________________________________
________________________________
________________________________
Procedure:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Before: (Picture of your task accomplished)

During: (Picture of your task accomplished)

After: (Picture of your task accomplished)

Reflection:

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Name:_______________________________________ Date: _____________

Grade/Section:________________________________ Score:_____________
Title of the Activity: Assess what you’ve learned!

Most Essential Learning Competency: Store Appetizer

• K to 12 BEC CG: (TLE_HECK9- 12PA-Ij-6)

Directions: Read the following statement carefully. Choose the correct answer
from the box below. Write your answer on your answer sheets.

Refrigerate wash

Cold storage ill safeguard

Chilling store contact preserve

10. To keep food cold or cool is to ____________________.

11. Place it to cold storage like refrigerator to ______________ perishable food.
12. The process of preserving food by means of refrigeration is _______________.
13. To refrigerate to reduce the temperature of food is ______________.
14. The utensils and equipment is thoroughly _____________.
15. Food and ingredient is _____________ properly.
16. Keep away from food when you are __________.
17. When food is distributed and served it should be ____________.
18. Keep off hand to a minimum ______________ to ingredients and food.