LEARNER’S ACTIVITY SHEETS

IN TLE
COOKERY g9
NAME: SCORE:
SECTION: DATE:
QUARTER 1 WEEK W1
LEARNING TASK 1:Read the statement carefully and choose the answer that best describes the statement.
_____1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl b) Salad server c) salad spinner d) cutting boards
_____2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives b) Cutting boards c) mixing bowls d) salad server
_____3. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafood’s, fruits and vegetables.
a) Appetizer salad b) Accompaniment salad c) main course salad d) dessert salad
_____4. Salads made of mixtures of ingredients that are held together usually with a thick dressing like
mayonnaise. a) Green salads b) Vegetable salads c) composed salads d) bound salads
_____5. Salad ingredients are arranged on plate rather than being mixed together
a) fruit salad b) composed salad c) bound salad d) vegetable salad
_____6. Which of the following considerations are essential in choosing ingredients for high quality salads?
a) quality and quantity b) texture and color c) freshness and variety d) crispiness and taste
_____7. Which of the following guidelines is not included in making vegetable salad.
a) Cooked to a firm, crisp texture and good color c) Thoroughly drained and chilled before using
b) Cooked until completely tender and overcooked d) Marinated or soaked in a seasoned liquid
_____8. Which of the following is not a factor to consider in salad preparation?
a) Contrast and harmony of colors c) Arrangement of food
b) Quality of ingredients d) Proper food combinations
_____9. Which of the following procedures for quantity green salad production is the last step to do?
a) Arrange salad plates on worktables c) Prepare all ingredients
b) Add dressing before serving d) Refrigerate until serving
_____10. Which of the following ingredients is not used in making French dressing?
a) Egg yolk b) Oi c) Vinegar d) Sugar
_____11. Which of the following structures of a salad is an edible decorative item that gives eye appeal and
adds flavor to the food? a) Body b) Garnish c) Base d) Dressing
LEARNING TASK 2:Direction: Identify the different kitchen tools and utensils in preparing salad.
LEARNING TASK 3: Give the characteristics of the different types of salads.

Type of salad Characteristics

Main Course Salad

Appetizer

Side Dish Salad

Dessert Salad

Accompaniment Salad

LEARNING TASK 4: Make an COLLAGE PHOTO of the different kinds of salad .

Your output will be rated using the rubric below:

SCORE CRITERIA
5 Artistically and creatively done with full
illustrations and pictures of the recipe
4 Artistically and creatively done with some
illustrations and pictures of the recipe
3 Properly done with some illustrations and
pictures of the recipe
2 Properly done with few illustrations and pictures
of the recipe
1 Done untidily with few illustrations and pictures of
the recipe