REMEDIAL ACTIVITY - LEAST LEARNED

 DAY 1

Activity #1 “Value Me”

Instruction: Give at least 5 nutritive value of an egg. Write your answer in your activity notebook.

1._________

2._________

3__________

4._________

5._________


Activity #2 “It’s all about an Egg”

Instruction: Fill in the table below by writing correct answers. Write your answer in your activity notebook.

Name of Egg dished

Write at least 3 ingredients of each dish

1.

 

2.


3. 






Activity # 3.1 “Fill me In”

Fill in the blanks below by writing a correct answer. Write your answer in ½ crosswise sheet of paper.

  1. ________________ is one of the parts in serving food. It should be seen in your mouth, nose and eyes.

  2. __________________ is a disciplinary area concerned with protecting and safety, health and welfare of people engaged in work or employment.

  3. ________________ is a disease that is carried and transmitted to people by food.

  4. __________________is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.

  5. _________________ is a disease that results from eating food containing harmful microorganisms.


Activity #4 “Show me the picture”


Directions:  Find a picture of the following egg recipes. Then cut and paste it on the short bond paper.


1. Sunny side up _________

2. Fried egg _________

3. Scrambled egg _________

4. Omelettes _________

5. Hardboiled egg _________



Mga Komento

Mag-post ng isang Komento

Mga sikat na post sa blog na ito

COOKERY 10-4th-QUARTER- L.O-1-4: PREPARE and Present Meat DISHES-

Imahe
 LESSON 1: PREPARE MEAT DISHES Overview:  This lesson covers the skills, knowledge, and attitudes required to prepare and cook meat.  Learning Outcomes:  At the end of the lesson you are expected to do the following:  1. perform mise‘n place;  2. cook meat cuts;  3. present and evaluate meat dishes; and   4. store meat.  Introduction of Meat   Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).    Meat comprises water, protein, fat, and various amounts of minerals and vitamins.  Beef is divided into large sections called primal cuts.   These beef primal cuts or ―primal- are then broken down further into individual steak and other retail cuts .   A ―side of beef is literally one side of the beef carcass that is split through the backbone.  Each side is then halved between the 12th and 13th ribs into sections called the  forequarter and hindquarter.  Pork is divided into large sections called primal cuts. These primal cuts are then broken down furth
Magbasa nang higit pa

Cookery 10-QUARTER 3 PREPARE STOCKS, SAUCES AND SOUPS, AND POULTRY AND GAME DISHES

Imahe
 LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS Overview: This lesson covers the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a commercial kitchen or catering operation. Learning Outcomes: At the end of this Lesson you are expected to do the following: prepare stocks for required menu items; prepare soups required for menu items; prepare sauces required for menu items; store and reconstitute stocks, sauces and soups; and evaluate the finished product Learning Outcome 1 Prepare Stocks for Required Menu Items Principles of Preparing Stocks      Stocks- are among the most basic preparations found in professional kitchen. They are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood and/or vegetables in water with aromatics until their flavor, aroma, color and body, and nutritive value are extracted. a clear, thin liquid flavored by soluble
Magbasa nang higit pa

COOKERY 10- 2nd Quarter - LESSON 1- L-O 1-4 - Vegetable Dish

Imahe
  Learning Outcome 1- Perform Mise’ En Place                Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to      identify the various kinds of vegetables and different tools and equipment      needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables. TOPIC 1- Classifications of Vegetables 1. According to parts of plants  Gourd family -  cucumber, pumpkin, chayote Seeds and pod -   beans, peas, corn, okra Fruit Vegetables  - avocado, eggplant, sweet pepper, tomato Roots and tubers  - beet, carrot, radish, turnip, artichoke, potato, sweet potato Cabbage family  - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy Onion family - onion, scallion, leek, garlic, shallot Leafy greens - spinach, lettuce Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots Mushrooms 2. According to Chemical Composition Carbohydrates
Magbasa nang higit pa