Republic of the Philippines

Department of Education
Caraga Administrative Region
Division of Butuan City
AGUSAN NATIONAL HIGH SCHOOL
   A.D. Curato Street Butuan City

Technology and Livelihood Education

WEEKLY LEARNING ACTIVITY SHEETS
GRADE 9 COOKERY
SY: 2021 – 2022

Cookery 9

FIRST QUARTER
WEEK 1-4

Name of Learner:_______________________________________________
Grade Level : GRADE 9
Section : ALL COOKERY CLASS
Date : September 6-30, 2021
 WEEKLY LEARNING ACTIVITY SHEETS
QUARTER 1 - WEEK 1
DAY 1

COOKERY TERMS AND DEFINITION

Before you’ll learn to prepare a specific recipe, you’ll have first to get to know the different cooking terms. Read
it’s definition and be familiarized with it.

Cookery Definition Cookery Definition

Terms Terms
Baste To ladle water, sauces or other Baste To ladle water, sauces or other liquid
liquid over food while baking or over food while baking or roasting
roasting
Batter A semi liquid mixture of flour, liquid, Batter A semi liquid mixture of flour, liquid,
etc. enough to be poured etc. enough to be poured
Blanch To submerge in boiling water for a Blanch To submerge in boiling water for a short
short period of time and then period of time and then plunge in cold
plunge in cold water water
Blend To combine gently until even and Blend To combine gently until even and
smooth smooth
Bread To cover with fine bread or cracker Bread To cover with fine bread or cracker
crumbs before cooking crumbs before cooking
Brew To cook in hot liquid until flavor is Brew To cook in hot liquid until flavor is
extracted extracted
Coat spoon When a mixture forms a thin even Coat spoon When a mixture forms a thin even film
film on a spoon on a spoon
Coddle To cook slowly and gently in a liquid Coddle To cook slowly and gently in a liquid just
just below boiling point below boiling point
Caramelize To melt sugar over dry heat Caramelize To melt sugar over dry heat
Combine To mix enough to mingle Combine To mix enough to mingle ingredients
ingredients
Dissolve To combine in solution a liquid and Dissolve To combine in solution a liquid and dry
dry substance substance
Dot To scatter small pieces over the Dot To scatter small pieces over the surface
surface
Dough A stiffened mixture of flour, liquid, Dough A stiffened mixture of flour, liquid, etc.,
etc., thick enough to be kneaded thick enough to be kneaded and rolled
and rolled
Dredge To coat with a dry substance Dredge To coat with a dry substance
Dust To sprinkle lightly with a dry Dust To sprinkle lightly with a dry substance
substance
Evaporate To heat until dry and concentrated Evaporate To heat until dry and concentrated
Flour To cover with a thin film of flour Flour To cover with a thin film of flour
Garnish To decorate Garnish To decorate
Glaze To coat with thin sugar syrup Glaze To coat with thin sugar syrup cooked to
cooked to a cracked stage a cracked stage
Infuse To steep without boiling Infuse To steep without boiling
Julienne To cut in a match-like strips Julienne To cut in a match-like strips
Mash To soften by beating or pressing Mash To soften by beating or pressing
Mask To cover completely as with Mask To cover completely as with
mayonnaise mayonnaise
Melt To heat until liquid Melt To heat until liquid
Mix To combine ingredients until evenly Mix To combine ingredients until evenly
distributed distributed
Mush A soft thick mixture Mush A soft thick mixture
Parboil To cook partially in boiling water Parboil To cook partially in boiling water
Paste A fine, smooth mixture Paste A fine, smooth mixture
Poach To cook food such as egg in in hot Poach To cook food such as egg in in hot
salted liquid salted liquid
Pre-heat To turn oven on a desired Pre-heat To turn oven on a desired temperature
temperature before putting the before putting the food to bake
food to bake
Puree To make a smooth, semi liquid by Puree To make a smooth, semi liquid by
rubbing by rubbing through a sieve rubbing by rubbing through a sieve
Render Render
Scald To heat to temperature just below Scald To heat to temperature just below
boiling point as milk on top of a boiling point as milk on top of a double
double boiler boiler
Score To cut narrow grooves or gashes Score To cut narrow grooves or gashes
Sear Sear
Sift To put through a fine sieve Sift To put through a fine sieve
Skewer To pierce with, or string on, pointed Skewer To pierce with, or string on, pointed
thin pieces of wood or metal thin pieces of wood or metal
Simmer Simmer
Soften To mash until smooth and creamy Soften To mash until smooth and creamy
Sterilize To free from living microorganisms Sterilize To free from living microorganisms as
as by the use of boiling water by the use of boiling water
Stuff To pack a mixture into a cavity Stuff To pack a mixture into a cavity
Toast To brown by dry heat Toast To brown by dry heat
Truss To fasten closely or lightly Truss To fasten closely or lightly
Unmold To loosen or remove from a Unmold To loosen or remove from a container
container
 Quarter 1-Week 1
DAY 2

TLE – COOKERY 9
Name of learner: ________________________________________ Grade Level: ___ Section: ____________ Date: _________
Learning Activity Sheet No. 1
COOKERY TERMS
Brief/Concise Discussion of the Lesson
Thorough familiarization of the various cookery terms is important for every person engaged in kitchen preparation. Hence,
this activity sheet, tests with your knowledge on these so-called cooking vocabularies.

Learning Competency Code: Special lesson

Directions/Instructions: Carefully read each item and answer as directed.
Exercises / Activities: Identification and Crossword Puzzle
!. Identification. Name the cooking terms depicted by each picture below.

II. Crossword Puzzle. Read each

item carefully and write your

answer on the corresponding
spaces.
A1 A2 B5
Across
B1

B2 B3 B4
1. To decorate
2. 2. The molten state of sugar over dry heat
3. 3. Smooth, creamy substance made of liquidized or
A3 A4
crushed fruit or vegetable
A5 4. 4. To cook by heating food in a steam from a boiling
water
A6
5. 5. The outer, colored peel of a citrus fruit
A7 6. 6. Cracking the grain to expose floury portion
7. 7. The seed of a fruit or vegetable e.g. Avocado
A8 A9
8. 8. To cut as small as possible, most commonly used
B6 B7 with garlic
A10
9. 9. To stir rapidly in a circular motion
B8
10. 10. Stiffened mixture of flour, liquid etc., thick enough
to be kneaded or rolled.
11. 11. To steep without boiling
A11

B9f B10
12. 12. To heat to temperature just below boiling point
A12 e.g. milk on top of a double boiler
13. 13. To brown by dry heat
B11
14. 14. To combine in dry solution a dry and liquid
B12 substance
A13
15. 15. To brown surface of meat by quick cooking over
dry heat
Down
A14 A15

1. 1. To coat with thin sugar syrup cooked to a cracked stage. 7. To combine gently until even and smooth
2. 2. To cook food over using dry heat 8. To coat with a dry substance
3. 3. To pack a mixture into a cavity 9. To cut the bones from a piece of meat
4. 4. Beating ingredients until smooth and fluffy 10. To ladle water, sauce, dripping over food while
5. 5. To heat until dry and concentrated while roasting
6. 6. When a piece of food is soaked in a sauce or flavored 11. To cut vertically down
liquid, the food is being ________________________ 12. To mix ingredients using implement such as ladle
Guide Questions: N/A
Rubric for Scoring: N/A
Reflection: _________________________________________________________________________________________________
Quarter 1 – WEEK 1
DAY 3

Why You Need to know Vegetables Cuts?

 Knowing the common vegetable cuts is important for several reasons. If a recipe calls for julienne
carrots, chiffonade basil, brunoise red pepper, or potato batonnet, it’s helpful to know what these terms mean.
They may not be terms that are regularly used, but if you are a fan of cookbooks, you will run into them at some
point. It’s also good to know what small, medium, or large dice really mean. Recipes are often written with the
size of cuts in mind, because it takes more time for large diced vegetables to cook than small or medium diced,
and vice-versa. 

Different Common Vegetable Cuts

1. Chopped

When a recipe called for a chopped vegetable, it means

to cut the vegetable into small pieces where uniformity
and shape are not important. Just cut it down to a
small size and toss it into the pot. No need to stress.
This is very typical in dishes that will be pureed.

2. Julienne cut or matchstick

is a common cut that is stick-shaped and very thin. It’s most

commonly associated with stir-fries or garnishes. Vegetables
cut in this style cook quickly. It’s also great for vegetables
that are going to be served raw. 

To make a julienne cut, square off your vegetable. Then cut

lengthwise into 1/16-inch slices, leaving thin rectangular
slices. Take the slices and cut into sticks.

Dimensions: 1/16 inch x 1/16 inch x 2 inches

3. Batonnet

I like to call the batonnet cut the french fry cut because,
you guessed it, it’s great for french fries. It’s also a great
cut for stacking vegetable sides to create height in your
dish. Also, if you are into creating veggie trays or cheese
boards, it’s a great cut to use.

For this cut, slice your squared-off vegetable into 1/4-

inch slices. Take the slices and cut into 1/4-inch sticks.

Dimensions: 1/4 inch X 1/4 inch X 2 inch

 4. Brunoise dice or fine dice

This is the smallest dice and one of my favorites. This is

the julienne method cut down into tiny squares. This
dice is great for garnishes and salads. I especially love
this dice when preparing a rice pilaf. 

To make a brunoise dice, follow the same steps for the

julienne cut. Then gather the strips and dice into
equally-shaped pieces.

Dimensions: 1/16 inch x 1/16 inch x 1/16 inch

5. Minced

This is basically the chopped version of a brunoise. Go

for a very small chop. This method is used mostly for
shallots, garlic, and herbs. 

6. Medium dice

The medium dice starts with a baton, and the only

added step is slicing the baton to produce cubes. This is
a great cut for chunky stews or home fries. 

Dimensions: 1/2 inch X 1/2 inch X 1/2 inch

7. Large dice

Large dice cuts are primarily used in long-cooking

dishes. When cutting a large dice, you will produce a
higher amount of waste when trying to get nicely cut
pieces. It’s most commonly used for large root
vegetables like potatoes, rutabaga, and celery root. This
is the cut I use the least. 

Dimensions: 3/4 inch X 3/4 inch X 3/4 inch

9. Small dice

Small dice is done in the same style as a brunoise, but

larger because your start with a batonnet. A small dice
is 1/4 inch square. I like this cut especially for soups
because you can fit several pieces of vegetable on the
spoon. 
 10. Baton

The baton is the largest stick cut. It’s not a commonly

used cut but it’s good to know for creating vegetable
sides. It is also the foundation for the more common
medium dice.

Dimensions: 1/2 inch X 1/2 inch X 2 inch

Now that you’re done with identifying the common vegetable cutting style you may now proceed to do
the demonstration activity to be done on your Day 3. Since sharp knife is needed in cutting vegetables these
Safety Knife Tips may help you from preventing cuts in carrying the task.
Knife Safety Tips:
 Keep knives sharp
 Use cutting board
 Pay attention
 Cut away from yourself and others
 Don’t catch a falling knife
 Don’t leave knives anywhere.
 Hold knife properly, point the blade down
 Store knife in a proper storage keep sharp edge away from you.
 Quarter 1 – WEEK 1
DAY 4
Name of learner: ________________________________________ Grade Level: ___ Section: ____________ Date: _________

Learning Activity Sheet No. 2

Knife Skills

Perform the different vegetable cuts. Fill the wheel with the cuttings of vegetable ask in every portion of it.
Take photo of this activity showing you performing the cutting of vegetables and send to the facebook
messenger of the teacher.
Materials needed:
1. Knife
2. Cutting board
3. Vegetables (cucumber or carrot)

Baton Small dice

Mince Brunoise

Chiffonade Julienne

Batonnet Chop

Medium dice Large dice