J/SHS

TVL – HE COOKERY
Activity Sheet Quarter 4 -MELC 7
Preparing Desserts

REGION VI – WESTERN VISAYAS

TVL- HE (Cookery)
Activity Sheet No. 7
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states:” No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.”
This Learning Activity Sheet Is developed by DepEd Region 6 – Western
Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TVL - HE COOKERY

Writer: Haide B. Gonzaga, Andrea Pactao

Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale

Editors: Benilda M. Tambanillo, Myrna A. Defallo, Leo C. Niedes

Layout Artist: Roxan E. Del Castillo

Schools Division Quality Assurance Team: Raymund L. Santiago, Roxan E. Del
Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team
Ramir B. Uytico
Pedro T. Escobarte Jr.
Elena P. Gonzaga
Donald T. Genine
Jeanalyn L. Jamison
Jo-an R. Pet
Introductory Message!

Welcome to TVL - HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is a self-directed instructional material aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

*For the learning facilitator:

The TVL - HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to aid in the
independent learning mode.

*For the learner:

The TVL –HE (Cookery) Activity Sheet was developed to help you continue
learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.
 Quarter 4- Week 7

Learning Activity Sheets No. 1

Name of Learner: _______________________________________________

Grade and Section: ____________________________ Date: ______________

TVL - HE (COOKERY) ACTIVITY SHEET

Preparing Desserts

I. Learning Competency with Code MELC7

LO2. Prepare Desserts
2.4 Follow workplace safety

II. Background Information for Learners

The kitchen is the place from which family nutrition is planned, and it also
serves as a center for management of other household activities in many homes.
More accidents take place in the kitchen than in any other room in the house and
most injuries are due to carelessness. Improper use of equipment, neglect in
storing cleaning supplies and poorly cleaned work areas are few causes of all
burns, falls, poisoning and cuts that take place in the kitchen. In this lesson you
will learn about workplace safety.

Principles of Sanitation and Safety

1. Equipment and its layout should allow for good sanitary practices. Heavy
equipment should be arranged carefully to avoid accident. Necessary repairs
should be done immediately
2. Food should be handled and distributed properly. Wear proper and clean
PPE. Practice excellent hygiene and must be aware of sanitary ways of
handling and serving of food
3. Tableware and utensils and equipment should be thoroughly cleaned and
sanitized.
4. Floors, counters, tables, and chairs should be cleaned regularly.
5. Food should be stored properly. Food ingredients delivered or bought should
be properly stored in the freezer or refrigerator.
 By following good safety practices, you can avoid such problems like:

• Burns
• Cuts
• Falls
• Poisoning
• Choking
• Other kitchen hazards

Different types of workplace safety procedures

1. Handling Chemicals – these involves procedures on how to handle

chemicals in the workplace where there are used.
2. Lifting and Moving Objects – are procedures that pertain to how objects
are to be lifted and moved safely and without strain to the person or
worker.
3. Slips, trips and falls- are safety procedures that should be in place to
prevent slips, trips, and fall accidents in the workplace.
4. Housekeeping – are procedures that pertain to how housekeeping
activities should be done while keeping in mind safety, health and
wellbeing of workers in a facility or workplace.
5. Electrical Equipment- these are safety procedures that pertain to the
installation, repair and maintenance of electrical equipment

III. Accompanying DepEd Textbook and Educational Sites

Bernardino, Josephine C.,Fulgencio, Maria Gracia A., Lee, Estifania Gloria

L., Paragas, Alma L. Rafael, Edita T., “Technology and Livelihood
Education, The New Grade 10” page 147
Phoenix Publishing House

Youtube – “Workplace Safety procedure in Cookery;TLE/ Cookery

IV. Activity Proper:

A. Safety Checklist. Put a check Mark ( / ) before the number if it is a
good safety practices and X if not.
__________ 1. Use padded potholders when handling hot items.
__________ 2. Do not reach across the heated surface units or lighted gas
burners.
__________ 3. Never leave a pan of hot fat to cook unattended.
 __________ 4. Use kitchen tools only for their intended purpose
__________ 5. Do not discard cracked or chipped glasses and dishes.
__________ 6. Always cut food with a blade of a knife slanting away from you.
__________ 7. Use saucepan that are large enough to prevent cooked food from
boiling over.
__________ 8. Wash knives separately and store them in special compartments.
__________ 9. Do not overload electrical circuit.
__________ 10. Do not use tongs to remove deep- fat fried food from grease.

B. Create a slogan about Workplace Safety in a long size bond paper.

Your output will be rated using the scoring rubric below

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic

Guide questions:
1. Who is injured most often at work?
2. What are the most common types of workplace accident? Is it slips, trips
or falls?
3. What are the different things you can do to make the kitchen a safe place
for children?
V. Reflection
1 How to maintain a safest procedure in the workplace?
2 How to avoid accidents in the kitchen?
3 Why are younger workers injured at work more often than older workers?
_____________________________________________________________
VI. Answer Key x 10.
/ 9.
/ 8.
/ 7.
/ 6.
X 5.
/ 4.
/ 3.
/ 2.
/ 1.