TLE 10 COOKERY

ANSWER SHEET/PERFORMANCE TASK SHEET

Quarter 4 WEEK 5
Name : Abdula, Franzen Lloyd C.. Grade & Section : G10 – YUE FEI

Plate/Present Meat Dishes

Plate/Present Meat Dishes
Name 5 methods of presenting meat dishes
1. Avoid a monochromatic color scheme. 3. Take texture into account. 5. Choose white plates.
2. Cook fried foods carefully. 4. Experiment with interesting shapes.

SAQ-

1: How do you present food aesthetically?

- To achieve aesthetic meat dish presentation, start with brightly colored, well-cooked food.
Layer the food and play with contrasting colors and textures to increase its visual appeal.
Finally, garnish the plate with flavorful herbs or spices to take it to the next level.
2: What are the garnishes for meat dishes?
1. Parmesan cheese
2. Fresh herbs, such as tarragon or thyme
3. Lemon wedge
4. Cherry tomatoes
5. Colorful sauces
6. Salsa
7. Greens, such as swiss chard or spinach
Let’s Practice!

1. AGREE 2. White plates 3. AGREE 4. AGREE 5. Odd number

6. AGREE 7. AGREE 8. Two thirds 9. Complex Ingredients 10. AGREE

TRY Multiple Choice:

1.A. 2. B. 3. B. 4. A. 5. D.

Fill in the blank

1.Fried foods 2. Sliced Orange 3. fresh parsley or fancy cut potatoes

4. Triangles or round of toast 5. Add height

Performance Task
Collect 5 different pictures of meat dishes that are garnished following the guidelines .
You can paste it in one bond paper or individually and submit it with your answer sheet or submit it
online.

Rubric
Neatness --------------------------------------------- 5pts.
Correctness of the Picture --------------- 10 pts
Timeliness ____________________________ 5 pts
 Total 20 pts
Prepare by:
TLE Teachers

TLE 10 COOKERY
ANSWER SHEET/PERFORMANCE TASK SHEET
CapSLET Q4 WEEK 6
Name : Abdula, Franzen Lloyd C. Grade & Section : G10 – YUE FEI
Techniques in storing meat
A. To achieve high standards of sanitation, Name 9 Hygiene Practices in Storing Meat Products
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors, walls, ceilings, counters, tables and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education in sanitation for food
service workers.
8. Make sure that food service employees are in good health, and are not carriers of communicable
diseases. The three principal groups of communicable diseases that must be guarded against in public
feeding operations are respiratory, intestinal and skin diseases. Require medical examinations for food
service employees.
9. Provide a regular employee education on food service sanitation.
SAQ-
1: How do you observe proper hygiene when storing meat?
Clean — Wash hands and surfaces often. Separate — Don't cross-contaminate.
Cook — Cook to the right temperature. Chill — Refrigerate promptly.
2: Why is it storing meat products are important?
- It is important for us to know how to store meat properly because it prevents the growth of any
bacteria and microorganisms that may be present in meat. Bacteria and microorganism can multiply
rapidly and can cause food to spoil or make it unsafe. Bacteria and microorganism produce the slime,
toxins, off colors and odors associated with food spoilage. Proper storage of food helps to preserve the
quality and nutritional value of the foods. It also helps prevent food borne illness caused by harmful
bacteria.

Let’s Practice! True or False

1. TRUE 2.TRUE 3.FALSE 4. FALSE 5. TRUE
6. FALSE 7. TRUE 8. TRUE 9. TRUE 10. TRUE

TRY Multiple Choice:

1. C. 2. A. 3. B. 4. D. 5. D.

6. D. 7. D. 8. D. 9. A. 10. A.
 Steak au poivre
Make-Ahead InstanS
Grilled
Tri-Tip wit
Toma

Habanero-Marinated Pork C
With Mustard Greens Sl