Technology and Home Economics (Cookery NC Ii) : Learning Activity Sheets

Technology and Home Economics
(COOKERY NC II)
Name of Learner: ___________________________________ Grade / Section:____________
Learning Strand: __________________________________ Date Submitted:
_______________
LEARNING ACTIVITY SHEETS
TOPIC: Present Egg Dishes
Background Information for Learners
Egg refers to poultry or fowl products. Its versatility is a proof from the abundance of dishes to
be created. Anywhere in the world, it is one of the food which is most consumed. People enjoyed
dining any kind of food with egg, either it is served as a main dish or just one of the ingredients
in a food.
One of the factor to be considered in serving an egg dish is presentation, which will make a diner
awaken his appetite. Selecting suitable plates following the correct standards and presenting it
hygienically and attractively using suitable garnishes and side dishes is necessary. Having a
knowledge in the art of presenting egg dishes is necessary and the skill will follow.
Learning Competency with code

1. Select suitable plates according to standards (TLE-HECK10-12Ed-E-3)
2. Present egg dishes hygienically and attractively using suitable garnishing and side
dishes
sequentially within the required time frame (TLE-HECK10-12ED-Ie-3)
Activity 1: MULTIPLE CHOICE
Directions. Read the questions/statements carefully. From the options given below, choose the
letter of your answer and write it on the space provided for before each number.
___ 1. Which is wiser in choosing plates for egg dishes?
a. big enough for the food item
b. medium space for arrangement
c. small enough so it doesn’t look tiny
d. a & c
___ 2. This will help you portion the food correctly.
a. read the clock
b. use ice cream scooper
c. toppings for each food item
d. adding many garnishes
___ 3. What kind of garnish is appropriate in plating?
a. not edible
b. edible
c. wilted
d. frozen
___ 4. It will make the food look more interesting.
a. even
b. odd
c. odd and even
d. fraction
5. It should be played in order for the food looks more interesting because of high mound
of
rice sitting next to it.
a. play with numbers
b. play with ingredients
c. play with height
d. play with color and texture
Activity 2. MATCHING TYPE
Directions. From the puzzle given in Box A, search the word on the different techniques in
presenting egg dishes attractively. This will use to indicate your response from the images given
in Box B.
BOX A
S S S T I R F R I E D E G G A G A P A A B C
A G A Z A B C C Z Y Y R R R G K P O P O R S
L A L A P U S H H M I N E E I N G A A M E T
S H A P E D P O A C H E D E G G A C C L A G
H A D A S T U F F E D E G G I I N H H A G G
A H E X X A R R A B L E I G N H Q E E E B E
P P G S O F T B O I L E D E G G S D D S A G
E T G R A A S T V U U W X Y Z K S E E H C O
S O F T B O I E R P A E I O A A K G L E C S
S T U V Z C D R P A E I O A Q A K G M N O P
E G G I N A S A N D W I C H B S P B O D A H
BOX B
1. 2. 3.
4. 5. 6.
7. 8.
Activity 3
Directions. The teacher will divide the class into at least three (3) students per group. Given the
needed tools and equipment, prepare and present any egg dishes among those recipes which you
have chosen.
Your performance will be rated using the scoring rubric below.
Evaluate your finished product and performance using the score sheet.
Very Good Fair Poor
Good (3) (2) (1)
(4)
A. Suitable Plates
1. Plating
a. The serving plate is being used wisely.
b. The plate and the amount of dish complement to each
other.
c. The main ingredient stands out.
2.Garnishing
a. The garnish served as support to the main ingredient.
b. Arranged artistically in proportion to the cut slices.
3. Side Dishes
a. Strike the right proportion and nutritionally balanced
meal.
b. It compliments to the main dish.
B. Occupational Health Safety (OHS)
1. Use of Resources
a. Learner keeps working orderly while preparing the
ingredients.
b. Learner uses only the proper needed utensils and dishes.
c. Learner uses time-saving techniques and devices.
2. Cleanliness and sanitation
a. Learner is well groomed and properly dressed for
cooking.
b. Learners observe proper sanitary handling of food.
3. Time Frame
a. Lerner follows proper preparation and cooking
procedures
b. Learner finished the activity at the required time.
Score: (maximum 55)
Comments:
Closure
Aside from being knowledgeable in preparing and cooking egg dishes, you also have to consider
the suitable plates, garnishes and side dishes to be used. The importance of having an idea will
awaken the appetite as well as safeguarding the health of diners itself.
Answer Key
Activity 1:
1. D
2. A
3. B
4. C
5. C
Activity 2.
1. EGG IN A SANDWICH
2. DEVILED EGG
3. STUFFED EGG
4. STIR FRIED EGG
5. SHAPED POACHED EGG
6.SOFT BOILED EGG
7.BAKED EGG
8.SALTED EGG

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