Name : _________________________________ Grade & section: _______________________________

COOKERY 9
MODULAR DISTANCE LEARNING

Learning Task 1:
Directions: Categorize the tools and equipment according to their functions.
pressure cooker rolling pin measuring cup mixing bowl
kitchen shears funnel measuring spoon pastry wheel
Ladle pastry brush timer electric kettle
gas ranger casserole rubber scraper

Classification of Kitchen Tools and Equipment According to their Uses

Preparatory Mixing Cutting Measuring Cooking Equipment
Tools Tools Tools Tools Ware

Learning Task 2:
Directions:Write True if the statement is correct and write False if it is wrong.

____________1. Temperature is important in food storage. The ideal storeroom

temperature is between 20 to 25 ˚C.
____________2. Proper food storage helps prevent foodborne illnesses caused by
harmful bacteria.
____________3. Fresh food ingredients for appetizer should be kept for 5-7 days only.
____________4. Chilling is a storing technique used to reduce the temperature of
the food. It is commonly applied in storing cold appetizers.
____________5. It is necessary to follow the First In First Out method in storing
ingredients for appetizers.
____________6. Stainless, glass, and plastic containers are examples of food
containers that can be used in storing appetizers
____________7. Prepared raw food can be stored and freeze for no longer than 3 days.
___________8. Glass container is a popular choice for storing a variety of appetizer.
____________9. Appetizers like fresh fruits and crudites are best served when made
fresh.
____________10. Appetizers like canapes and hor’s d oeuvres should be stored in an
airtight container and placed in a pantry.

Learning Task 3: Engagement

Directions: Read the recipe of coleslaw below and answer the following questions.
Choose the letter of the correct answer and write it on the blank.
Coleslaw

1 ½ cup mayonnaise 2 tbsp vinegar 1 tbsp sugar (optional)

25 lettuce cups 2 tsp salt ½ tsp white pepper 4 lb. EP cabbage, shredded
Procedure:
Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless-steel bowl and mix until
smooth. Add the cabbage and mix well. Taste and, if necessary, add more salt and/or vinegar. Arrange the
lettuce leaves as under liners on cold salad plates. Using a no. 12 scoop, place a mound of coleslaw in the
center of each plate. Hold for service in refrigerator.

1. How much mayonnaise does the recipe call for?

A. 1 cup B. 1 ¼ cups C. 1 ½ cups D. 2 cups
2. If vinegar is not available, what could be the substitute?
A. Egg yolk B. Corn oil C. Grape juice D. Lemon juice
3. If you are diabetic and you removed sugar from the list, does the taste of
coleslaw be affected?
 A. Yes B. No C. both A and B D. None of the Above
4. Which of these steps come first in the recipe?
A. Add the cabbage and mix well.
B. Arrange the lettuce leaves as under liners on cold salad plates.
C. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless-steel bowl and mix
until smooth.
D. Taste and, if necessary, add more salt and/or vinegar.
5. If white pepper is not available, what could be the substitute?
A. Bell pepper B. Black pepper C. Chili powder D. Garlic powder
Learning Task 4: Assimilation
Directions: Name the parts/components of plated salad pointed by an arrow. Write
your answer on the space provided.

1. 2. 3._________________4. ________________