7

Technology and Livelihood Education

COOKERY
First Grading

LEARNING ACTIVITY SHEET

1
2
 Table of Contents

Competencies Page Number

Discuss SWOT analysis 4-5

Identify types of tools, equipment, and paraphernalia 6-7

Classify the types of appropriate cleaning tools and
equipment based on their uses 8-9
Select various types of chemicals for cleaning and
sanitizing kitchen tools, equipment, and paraphernalia 10 - 11
Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions 11 - 12

Use cleaning tools, equipment, and paraphernalia in

accordance to standard operating procedures 12 - 14
Store or stack cleaned equipment and utensils safely
in the designated place 15
Know proper Cleaning and Storing Cooking Tools and
Equipment 16 - 18
Store or stack cleaned equipment and utensils safely
in the designated places. 19 - 23
Carry out measurements and calculations in a required task 24 - 26
Calculate cost of production 27 - 29
Discuss principles of costing 30
Compute cost of production 31
Validate computed cost of production 32
Recognize the importance of OHSP 33 - 34
Determine the types of hazards and risks the workplace 35 - 36
Follow consistently OHS procedure for controlling hazards/risk 37 - 38
Use Personal Protective Equipment in accordance with OHS 39 - 40
Maintain OHSP awareness 41 - 42
References 43

3
 TECHNOLOGY AND LIVELIHOOD EDUCATION 7
COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: SWOT Analysis

Background Information for Learners

A SWOT analysis can provide you with a clear indication of how your business is doing, and
identify areas for improvement. It helps you to build on what you do well, to address
what you're lacking, to minimize risks, and to take the greatest possible advantage of chances
for success.

Learning Competency with code

LO 1. Generate a business idea that relates with a career choice in Cookery

1.1 discuss swot analysis (TLE_EM7/8-0k-1)

Activity 1: Checkmate

Directions: Read and analyze carefully the word listed below. Simply put a check on the
column whether the given word is a Strength, Weakness, Opportunity and or Threats.

Strength Weakness Opportunity Threats

1. Small capital outlay
2. Growing demand for similar
products
3. Inexperienced owner
4. Too many competitors
5. Poor location
6. Cheap raw materials
7. Absence of similar products
in the market
8. Raw material shortages
9. Skilled employees
10. New markets being
developed

apmusni’2020

4
Activity 2 : MULTIPLE CHOICE

Directions: Choose the correct answer from the options given below. Write the letter that
best corresponds to your answer. Place your answers on the space provided before each
number.

_____1. Which of the following is false regarding why a SWOT Analysis is used?
A. To build on the strengths of a business
B. To minimize the weaknesses of a business
C. To reduce opportunities available to a business
D. To counteract threats to a business
____2. How often should a SWOT Analysis be performed?
A. Only when specific issues need to be addressed
B. At least once per year
C. Only when the business starts
D. Every 3-5 years
____3. Which of the following could be a strength?
A. Weather
B. A new international market
C. A price that is too high
D. The location of a business
____4. Which of the following could be a weakness?
A. A developing market such as the Internet
B. Competitors with access to better channels of distribution
C. Poor quality of goods and services
D. Special marketing expertise
_____5. Which of the following could be a threat?
A. Changes in technology
B. A market vacated by an ineffective competitor
C. Location of your business
D. Lack of marketing expertise

Reflection:
In business, it can be easier to have certainty around what we want, but more
difficult to understand what’s impeding us in getting it. The SWOT Analysis is a long-
standing technique of looking at what we have going for us concerning a vision is everything,
as well as what we could improve on.

Answer key
Activity 1:
1. Strength Activity 2
2. Opportunity 1. C
2. B
3. Weakness
3. D
4. Threat 4. C
5. Weakness 5. A
6. Strength
7. opportunity
8. Threat

5
9. Strength
10. Opportunity apmusni’2020

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Types of kitchen tools, equipment and paraphernalia

Background Information for Learners

Any cook should be familiar with the correct utensils, devices and equipment in the
kitchen. It is important to consider several things and not only the price when buying them.
The job of cooking requires specific tools, utensils, and equipment for proper and efficient
preparation of food. Each piece has been designed to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages. The following lists are materials of kitchen utensils and
equipment commonly found in the kitchen.

Learning Competency with code

1. identify types of tools, equipment, and paraphernalia (TLE_HECK7/8UT-0a-1)

2. classify the types of appropriate cleaning tools and equipment based on their uses
(TLE_HECK7/8UT-0a-1)

Activity 1: SEA WORD PUZZLE

Directions: Find and encircle a grid letters of the following given lists of types of kitchen
tools, equipment and paraphernalia below.

C U T T I N G B O A R D S
O F L I P P E R S E E N S
L A A B C S S L E N N U F
A N L A O S O R R O G A T
N T U S M A L M A L O V E
D O M T M L A M B F U N S
E N I E I G R A T E R S R
R Y N R T N G E R T I F A
S M U T A E S E V I N K
A H M U Y U N T I N U V E

apmusni’2020

6
DOWN ACROSS

1. ALUMMINUM 6. CUTTING BOARDS

2. GLASS 7. FLIPPERS
3. TEFLON 8. FUNNELS
4. BASTER 9. GRATERS
5. COLANDERS 10. KNIVES

Activity 2: MULTIPLE CHOICE

Directions: Choose the correct answer from the options given below. Write the letter that
best corresponds to your answer. Place your answers beside each number.

1. Which of the following is the most popular, lightweight, attractive and less expensive
materials of kitchen utensils and equipment.?
A. Grater B. Aluminum C. Scraper D. Teflon
2. Which of the following is a more complicated tool that may refer to a small electrical
appliance?
A. Tools B. Utensils C. Equipment D. Cleaning materials
3. Which of the following is a kitchen tool which is specifically designed for pulping garlic
for cooking?
A. Garlic Presser B .Grater C. Scraper D. Teflon
4. It is used to grate, shred, slice and separate foods.
A. Garlic Presser B .Grater C. Scraper D. Teflon
5. It is a must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey often referred to as cook's or chef's tools.
A. Kitchen Knives B. Measuring Cup
C. Scraper D. Wooden spoon
6. Which of the following is used to measure solids and dry ingredients?
A. Measuring Cup for Dry Ingredients
B. Measuring spoon C. Scraper D. Grater
7. These are used to measure smaller quantities of ingredients.
A. Kitchen Knives B. Measuring spoon C. Scraper D. Wooden spoon
8. It is a rubber or silicone tools to blend or scrape the food from the bowl.
A. Garlic Presser B .Grater C. Scraper D. Teflon
9. A special coating applied to the inside of some aluminum or steel pots and pans that helps
food from not sticking to the pan.
A. Grater B. Aluminum C. Scraper D. Teflon
10. A kitchen essentials used for creaming, stirring, and mixing that made of a hardwood.
A. Kitchen Knives B. Measuring spoon C. Scraper D. Wooden spoon

7
Activity 3: Part 1: SCRAMBLED WORDS

Directions: Arrange scrambled word/s that describe the types of kitchen tools, equipment,
and paraphernalia.

1. LANDSRELOC - also called a vegetable strainer are essential for various tasks from
cleaning vegetables to straining pasta or tin contents.
2. GERSDERD – used to shake flour, salt, and pepper on meat, poultry, and fish.
3. BUDLEO ILERBO – used when temperatures must be kept below boiling, such as for
egg sauces, puddings, and to keep foods warm without overcooking.
4. RYMMEE SARDOB – used to sharpen long knives
5. CARGIL SERPS - is a kitchen tool which is specifically designed for the purpose of
Pulping garlic for cooking.
6. AGERRTS - used to grate, shred, slice and separate foods such as carrots, cabbage and
cheese.
7. HENCTIK VINSEK - often referred to as cook's or chef's tools, knives.
8. HENCTIK SARSHE – used for opening food packages, cutting tape or string to package
foods or simply to remove labels or tags from items.
9. SELACS - are used to weigh materials of bigger volumes.
10. SPOSCO – used to measure serving of soft foods, such as fillings, ice cream, and mashed
potato.

Reflection

Any cook should be familiar with the correct utensils, devices and equipment in the
kitchen. It is important to consider several things and not only the price when buying them.
The job of cooking requires specific tools, utensils, and equipment for proper and efficient
preparation of food.

Answer key
Activity 1:
C U T T I N G B O A R D S
O F L I P P E R S E E N S
L A A B C S S L E N N U F
A N L A O S O R R O G A T
N T U S M A L M A L O V E
D O M T M L A M B F U N S
E N I E I G R A T E R S R
R Y N R T N G E R T I F A
S M U T A E S E V I N K
A H M U Y U N T I N U V E
Activity 2:
1. B 6.A
2.C 7. B
3.A 8. C
4.B 9.D
5.A 10.D

8
Activity 3:
1. COLANDERS
2. DREDGERS
3. DOUBLE BROILER
4. EMERY BOARDS
5. GARLIC PRESS
6. GRATERS
7. KITCHEN KNIVES
8. KICHEN SHEARS
9. SCALES
10. SCOOPS

Prepared by:
LOURDES A. DAMASCO
TLE Teacher

9
 TECHNOLOGY AND LIVELIHOOD EDUCATION 7
COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Maintain kitchen tools, equipment and working area

Background Information for Learners

Cleaning and sanitizing procedures must be part of the standard operating procedures that
make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to other foods.
Cleaning is the process of removing food and other types of soil from a surface, such
as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that removes food,
soil, or other substances. The right cleaning agent must be selected because not all cleaning
agents can be used on food-contact surfaces. (A food-contact surface is the surface of
equipment or utensil that food normally comes into contact.) For example, glass cleaners,
some metal cleaners, and most bathroom cleaners cannot be used because they might leave an
unsafe residue on the food contact surface.
The label should indicate if the product can be used on a food-contact surface. The
right cleaning agent must also be selected to make cleaning easy.

Learning Competency with code

1. select various types of chemicals for cleaning and sanitizing kitchen tools, equipment,
and paraphernalia (TLE_HECK7/8MT-0b-2)
2. clean and sanitize kitchen tools and equipment following manufacturer’s instructions
(TLE_HECK7/8MT-0b-2 )
3. use cleaning tools, equipment, and paraphernalia in accordance to standard operating
procedures (TLE_HECK7/8MT-0b-2)

Activity 1: GIMME’ NAME - U CLEAN IT!

Directions: Encircle the word that names the picture below on describing four (4) categories
of kitchen cleaning agents.

1. A. Detergent Cleaners B. Solvents cleaners

C. Acid Cleaners D. Abrasive cleaners

10
2. A. Detergents Cleaners B. Solvents Cleaners
C. Acid Cleaners D. Abrasive Cleaners

3. A. Detergents Cleaners B. Solvents Cleaners

C. Acid Cleaners D. Abrasive Cleaners

4. A. Detergents Cleaners B. Solvents Cleaners

C. Acid Cleaners D. Abrasive Cleaners

5. A. Detergents Cleaners B. Solvents Cleaners

C. Acid Cleaners D. Abrasive Cleaners

Activity 2: FILL ME IN !

Directions: Fill in what is missing in the table below about advantages and disadvantages of
Different Chemical Sanitizers.

Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 1. 7 seconds [Link] on a wide 2.
variety of bacteria 3.
[Link] effective
3. not affected by hard
water; generally
inexpensive
Iodine 12.5-25 ppm in 4. 5. [Link]
water that is at 6. decreases
least 75oF 7. greatly with an
increase
in pH (most active at
pH3.0)

[Link] low acting at

pH 7.0)
[Link] not be

11
 used in water that is
at120oF or hotter; and
might discolor
equipment and
surfaces
Quaternary 8. 30 9. 10.
Ammonium seconds
Compounds

Activity 3:
Part A. SMILEY CLEAN !
Directions: Put a smiley ( ) mark if the statement is correct and an smiley
( ) mark if incorrect. Write your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must then be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water were used in absence of dishwasher.
Part B. I CAN DO IT!
Directions: Perform an activity by following the procedures below. Make a narrative report
with documentation (pictures/video)record while performing the correct procedure of your
activity.
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and
wiping down surfaces with a cleaning rag.
2. Prepare diluted vinegar solution in a bucket. Dip your mop into the bucket, wring the mop
out and wipe across your kitchen floors.
3. Make an all-purpose cleaner in a spray bottle
4. Spray all-purpose cleaner onto kitchen surfaces and wipe off with a damp cleaning rag.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your kitchen
to absorb odor and keep the kitchen smelling fresh.
Note: Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is
your learning at stake!

Performance Accuracy ( 100%) Scoring

Criteria
Demonstrated and perform 5 proper procedure from the 95
activity
Demonstrated and perform 4 proper proper procedure from 90
the activity

12
 Demonstrated and perform 3 proper proper procedure from 85
the activity
Demonstrated and perform 2 proper procedure from the
activity 80
Failed to demonstrate and perform any proper procedure from 75
the activity
Reflection
The aim of cleaning and sanitizing food- contact surfaces is to remove food
(nutrients) where bacteria can grow, and to kill those bacteria that are present. It is important
that the clean, sanitized equipment and surfaces are drained Or and are stored dry to prevent
bacteria growth.
Answer key
Activity 1:
1.A
2.A
3.B
4.C
5.D

Activity 2:
Chemical Concentra Contact Advantage Disadvantage
tion Time
Chlorine 50 ppm in 7 seconds [Link] on a wide [Link], irritating to
variety of bacteria the skin
[Link] effective 2. effectiveness decreases
3. not affected by hard with increasing pH of
water; generally solution
inexpensive 3. deteriorates during
storage and when
exposed to light
[Link] rapidly; loses
activity in the presence of
organic matter

Iodine 12.5-25 30 [Link] brown color [Link] decreases

ppm in seconds that indicates strength greatly with an increase in
water that [Link] affected by hard pH (most active at pH
is at least Water 3.0
75oF [Link] irritating to the [Link] low acting at
skin than is chlorine pH 7.0)
3. activity not lost rapidly [Link] not be
in the presence of organic used in water that is at
matter 120oF or hotter; and might
discolor
equipment and surfaces
Quaternary U to 200 30 [Link], odorless, [Link] destruction of
Ammonium ppm seconds colorless, some microorganisms
Compounds in water noncorrosive [Link] compatible with
that is at [Link]; stable to some detergents and

13
 least 75oF heat and relatively hard water
stable in the presence of
organic matter
[Link] over a
wide pH range

Activity 3:
Part A.

1.

2.

3.

4.

5.

Prepared by:
LOURDES A. DAMASCO
TLE Teacher

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________

14
 LEARNING ACTIVITY SHEETS

TOPIC: Store and stack kitchen tools and equipment

Background Information for Learners

Proper storage and handling of cleaned and sanitized equipment and utensils is very
important to prevent re contamination prior to use. Handled to minimize contamination of
food contact surface. Have a designated place for each kind of tools, label the storage cabinet
or place correctly for immediate finding, store them near the point of use, wash and dry
properly before storing and store knives properly when not in use with sharp edge down.

Learning Competency with code

1. store or stack cleaned equipment and utensils safely in the designated place
(TLE_HECK7/8MT-0c-3)
2. know proper Cleaning and Storing Cooking Tools and Equipment
(TLE_HECK7/8MT-0c-3)

Activity 1: CHRONOS

Directions: Arrange the following stepson how to clean and store cooking tools and
equipment chronologically. Use A for the first step, B for second and up to E. Write your
answer on a separate sheet of paper.

1. Use a damp washcloth to wipe off all cake mix splatter from the mixer. While you're at it,
wipe off any stray spatter from the countertops and nearby areas. If necessary, finish off with
a dry dishcloth
2. After measuring and mixing ingredients, soak all used mixing bowls, spatulas, measuring
spoons and cups and mixer accessories in a tub of warm water (add a small amount of
dishwasher detergent to help start the cleaning). Drop soiled items in the soak as soon as you
are through using them. They will be easier to wash later on.
3. Wash all used baking items and accessories by either handwashing or loading in a
dishwasher (if dishwasher-safe).
3. Return electric mixers and other electronic equipment to their designated storage spaces.
4. After cooking, soak used cake pans and muffin tins in warm water with dishwashing
5. Return electric mixers and other electronic equipment to their designated storage spaces.
Solution to soften the baked-on or burnt food.

Activity 2: MATCH ME RIGHT!

Directions: Match the pictures below showing proper storage and stacking of tools, utensils
and equipment. Choose letter of your correct answer inside the box.
A. Proper stacking of glassware, chinaware and silverware
B. Stacking and storage of chinaware
C. Storage of equipment, tools utensils and other implements

15
D. Stacking and storing of spices, herbs and other condiments
E. Storage of bottled and canned food items and other condiments

1. 2.

3. 4.

5 6.

7.

Activity 3:
Part 1: YES I CAN!
Directions: Identify the following statements below on how to store and stack kitchen tools
and equipment. Choose your answer inside the bow.

A. How to Clean and Store Cooking Tools and Equipment

B. Steps for Organizing Kitchen Cabinets C. Storage of Washed Utensils

16
1. They should be stored in a clean dry place adequately protected against vermin and other
sources of contamination
2. Cups, bowls, and glasses shall be inverted for storage.
3. Dry all baking tools and equipment by air-drying on a drying rack or wiping with a dry
dishcloth. Make sure all wooden spoons and accessories are dry before storing.
4. Remove EVERYTHING and scrub the shelves with some soapy water.
5. Take anything you don't use anymore.

Part 2: STORE N’ STACK ON ME!

Directions: Make a vlog/video on how store or stack cleaned equipment and utensils safely
in the designated place in your house kitchen/School canteen. Take note of your observation
and make comments/suggestion on how to improve their storing and stacking procedures
(NOTE): Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it
is your learning at stake!

ACCURACY (100%) SCORING

CRITERIA
Demonstrated and perform 5 proper ways of
storing and stacking tools and equipment
Demonstrated and perform 4 proper ways of
storing and stacking tools and equipment
Demonstrated and perform 3 proper ways of
storing and stacking tools and equipment
Demonstrated and perform 2 proper ways of
storing and stacking tools and equipment
Demonstrated and perform 1 proper ways of
storing and stacking tools and equipment
Failed to demonstrate and perform any storing
and stacking
procedures of tools and equipment

Reflection

It important to clean, sanitize and store equipment properly for us to avoid bacteria
from penetrating or accidents. Cleaning and sanitizing the equipment is essential because it
helps us to be more secured, far from bacteria and other causes of illnesses. Store all tools
and equipment in their designated places. Put frequently used items in conveniently
accessible locations. Gather and secure electrical cords to prevent entanglement or snagging.

17
Answer key
Activity 1:
1.B
2.A
3.E
4.D
5.C

Activity 2:
1.B
2.A
3.D
4.D
5.D
6.C
7.B

Activity 3:
Part 1.
1.A
2.A
3.C
4.B
5.B

Prepared by:
LOURDES A. DAMASCO
TLE Teacher

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________

18
 LEARNING ACTIVITY SHEETS

TOPIC: Storing/ Stacking Tools and Equipment

Background Information for Learners

Everyone who works in the kitchen must be guided with the saying “There must be a place
for everything and everything in its place”. This is very much relevant in the proper storage
and stacking of cooking tools and equipment in their designated places using clean cabinets.

In storing cleaned and sanitized tools and equipment, see to it that they must be keep within
easy reach. Put those frequently used items in conveniently accessible location and stored
according to their uses. These are the proper ways of storing and stacking cooking tools that
every cook must be aware of to maintain its usable condition and to promote safety and
health in the kitchen.

Learning Competency with code

1. Store or stack cleaned equipment and utensils safely in the designated places.
(TLE_HECK 7/8 MT-Oc-3 )

Activity 1:

Directions: Below are pictures about the proper storing and stacking of cooking tools and
equipment. Draw a happy face if you agree with the arrangement and a sad face if
you don’t agree on the space provided before the number.

_______1.

__________2.

___________3.

19
________4.

________5.

________6.

________7.

20
_________8.

_________9.

________10.

Activity 2: Fill in the Blanks

Directions: Read each statement carefully. Fill in the blanks with word or group of words
that make the statement correct and complete.

1. For immediate finding of tools and equipment, storage cabinet must be

properly___________.
2. Store knife properly when not in use with sharp edge ___________.
3. All cooking tools and equipment must be wash and dry properly before ____________.
4. Proper storage of tools and equipment is an important factor for safety and__________.
5. Cooking tools must be properly maintained to keep them in a safe and
usable__________.

21
6. Store all tools and equipment in their designated ______________.
7. For lining drawers of cabinet, use clean and removable _________.
8. Arrange everything in a composition that makes you ___________.
9. As a cook, an efficient set-up is all about access and speed, quick in, quick ________.
10. When storing and stacking your cooking tools, take a step back after one shelf is
_______.

Activity 3

Directions: The teacher will present the frequently used tools and equipment in cooking.
Classify them and select one of each kind and demonstrate in the class its proper storage and
stacking.

Rubrics for Scoring

Point
5 Perform the proper way of storing and stacking tools and equipment with no
mistake.
4 Perform the proper way of storing and stacking tools and equipment with 1
mistake.
3 Perform the proper way of storing and stacking tools and equipment with 2
mistake.
2 Perform the proper way of storing and stacking tools and equipment with 3
mistake.
1 Failed to perform any storing and stacking procedures of tools and equipment.

Reflection

Tools and equipment are one of the most important items in the cooking industry. Someone
who prepares and cooks food are responsible for making sure that all of these are well
organized and maintained at all times.

REFERENCES:

Learning Module Cookery

[Link] [Link]
[Link]

Answer key
Activity 1:
1.

22
2.
3.
4.
5.
6.
7.
8.
9.
10.

Activity 2:
1. Labeled
2. Down
3. Storing
4. Health
5. Condition
6. Places
7. Towels
8. Happy
9. Out
10. Done

Prepared by:

VIRGINIA D. CONCEPCION
Teacher III

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEET

Perform Mensuration and Calculation

Background Information for Learners

23
 Different people may use identical recipe in cooking could come out differently
because of different measuring and mixing techniques. Accurate techniques in measuring are
as important as the tools for measuring to get desirable or original product.

Learning Competency

LO1. Carry out measurements and calculations in a required task. TLE_HECK7/8PM-0c-3

Activity 1.

Direction: Complete the table below. Fill in the blanks with the equivalent amount of
measurements in each raw.

1. 2 tbsp. 1 fluid oz. ___ ml.

2. ___ tbsp. 3 fluid oz. 90 ml.
3. 2 oz. ___ g. 2 cm.
4. 4 oz. 120 g. ___ cm
5. 1/2 cup 4 fluid oz. ___ ml.
6& 1 cup ____ fluid oz. ___ ml.
7
8. ¼ cup 2 fluid oz. ___ tbps.
9. ____ cup 8 tbsp. 120 ml.
10. Moderate Temperature 190 C – 200 oC
o
____ oF - 400 oF

Activity 2

Direction: Identify which ingredient is best way to measure using the procedure which is
being described in the following statements. Choose from the words inside the box.
A. Sifted flour B. Brown Sugar C. Butter/Margarine

D. Refined Sugar E. Liquid Ingredients F. small amount of salt

_____ 1. Dip measuring spoon then level of using straight edge of knife.
_____ 2. Pack into cup just enough to hold its shape when turned out off cup. Level off with
a spatula before emptying.
_____ 3. Sift 2 or 3 times. Spoon into the cup overflowing, level off with spatula.
_____ 4. Weigh with the use of weighing scale the needed amount. Place a pan or bowl on a
scale and make sure that the pointer is adjusted to 0 before weighing the ingredient.
_____ 5. Place the glass or plastic cup with graduated markings on the side. Place the cup on
a flat surface. Pour the desires amount into the cup. Lean over and view at eye level to make
sure it is the proper amount.

24
Activity 3

Direction: Write the letter of the correct substitute of ingredients in column A to column B.
Column A
_____ 1. 1/4-1/3 cup Dry bread crumbs A. 1 cup milk
_____ 2. 1C Coconut milk B. 7/8 cup all-purpose flour
_____ 3. ¼ tsp baking soda C. 1 ½ cup sugar + ½ cup liquid
(liquid use in the recipe)
_____ 4. 1 Cup Honey
_____ 5. 1 C cake flour D. 1/3C instant nonfat dairy
milk+7/8C water
_____ 6. 1 C Skim milk E. ¾ cup granulated sugar
_____ 7. 1 C Nuts F. 1C granulated sugar or ½ C
liquid brown sugar
_____ 8. ¼ C Oil
_____ 9. 1 C Brown sugar G. ¼ cup margarine or butter
_____ 10. 1 C Confectioners/powdered H. 1 cup rolled oats, browned
Sugar I. 2/3 cup rolled oats
J. ½ tsp. cream of tartar and ½
tsp. cornstarch
K. 1 tsp. Baking powder

Reflection

Complete this statement:

What I have learned in this activity

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________.

References

● Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

Education – Commercial Cooking (pages 30-42)

● The Competency Guide (K to 12 Basic Education Curriculum 12) Technology and

Livelihood Education – Commercial Cooking (pages 30-42)

Answer Key

Activity 1 Activity 2 Activity 3

25
1. 30 ml. 1. F 1. I
2. 6tbsp. 2. B 2. A
3. 60 g 3. A 3. J
4. 4 cm. 4. C 4. C
5. 120 ml. 5. A 5. B
6. 8 fluid oz. 6. D
7. 240 ml. 7. H
8. 4 tbsp. 8. G
9. 1 cup 9. F
10. 375 oF 10. E

Prepared by:
MARETTA G. TABABA

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEET
Perform Mensuration and Calculation

Background Information for Learners

26
 Any person working in business or retail will find the skill of being able to calculate
mark up and markup very valuable. Markup is the difference between how much an item cost
you, and how much you sell the item for –it’s your profit per item.

Learning Competency

LO2. Calculate cost of production. TLE_HECK7/8PM-0d-4

Activity 1.

Direction: Identify the word/s being described in each statement. Choose the correct answer
from the word/s below and write it to the space provided before the number.

Markup Selling Price Profit

Markup Percentage Buying Price Unit cost

________________ 1. The price at which the good or service being sold by the seller to a
buyer.
________________ 2. The amount/cost paid to purchase a good.
________________ 3. The difference between much an item cost you and how much you sell
the item.
________________ 4. The rate of the increase in buying price.
________________ 5. One of the most important measurement in determining the success of
a business.

Activity 2
Direction: Complete the table below:
Items Buying Price Selling Price Peso Markup Markup
Percentage
1. Cup cake 4.00 6.00
2. Pulvoron 3.00 2.00
3. Chicharon 40.00 50%
4. Buko 25.00 10.00
5. Sandwich 8.00 25%

Activity 3

Direction: Given the following recipe and its estimated cost, compute for the total purchase
cost and impost a 50% markup to determine the selling price of your product. Yield = 24
servings.

Item Unit Cost Total cost

2 kl pork 200.00/kilo _____________

1 head garlic 80.00/kilo
20pcs/kilo _____________

27
4 Tbsp. soy sauce 20.00/bottle
Approx. 32T _____________
1 tsp. ground black 1.00/small pack
pepper ½ t/pack _____________
½ cup vinegar 16.00/bottle
Approx. 2C/bottle _____________
2 Tbsp. cooking oil 24.00/bottle
Approx. 32T _____________

Total: ______________

Total Cost + 50% Markup: _______________

Selling Price per serving: _________________

Reflection

Complete this statement:

What I have learned in this activity
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
_________________________________________________.

References

● Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

Education – Commercial Cooking (pages 43-46)

● The Competency Guide (K to 12 Basic Education Curriculum 12) Technology and

Livelihood Education – Commercial Cooking (pages 43-46)

Answer key

Activity 1 Activity 2

1. Selling Price 1. 2.00, 50%

2. Buying Price 2. 5.00, 67%
3. Markup 3. 60.00, 20.00
4. Markup Percentage 4. 15.00, 67%
5. Profit 5. 10.00, 2.00

Activity 3

28
 Item Unit Cost Total cost
2 kl pork 200.00/kilo 400.00
1 head garlic 80.00/kilo
20pcs/kilo 4.00
4 Tbsp. soy sauce 20.00/bottle
Approx. 32T 2.50
1 tsp. ground black 1.00/small pack
pepper ½ t/pack 2.00
½ cup vinegar 16.00/bottle
Approx. 2C/bottle 4.00
2 Tbsp. cooking oil 24.00/bottle
Approx. 32T 1.50
Total: 414.00
Selling Price (Total Cost + 50% Markup): 621.00
Selling Price per serving: 25.875 or 26.00

Prepared by:
MARETA G. TABABA

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Costing the Finished Products

Background Information for Learners

29
An important principle in cookery business is the proper pricing of its products. The food
producer/retailer must be knowledgeable enough on how to add an additional amount to his
products to cover its business and to provide a profit.

It is always indeed that pricing of products/merchandise must be reasonable. As a retailer,

find a way to calculate mark-up percentage very valuable for better business operation.

Learning Competency with code

3. Discuss principles of costing.( TLE-HECK7/8 PM-Oe-5 )

4. Compute cost of production.( TLE-HECK7/8 PM-Oe-5)
5. Validate computed cost of production.( TLE-HECK7/8 PM-Oe-5)

Activity 1: Identification
Directions:

_______1.The difference between the selling price of a good or services and cost.
_______2. It is the price at which a product is sold to the buyer.
_______3. The process of determining the amount of an item.
_______4. A financial gain for an item.
_______5. The money spent or cost incurred in buying certain products.

Activity 2

Directions: Compute the peso and percentage mark-up of the following items below.

Items Purchase Cost Selling Price Peso mark –up

Percentage mark-up

Cupcake 8.00 10.00 ____________

_______________

Puto 4 .00 5 .00 _____________

_______________

Brownies 10 .00 12.00 _____________

_______________

Yema 2 .00 3.00 _____________

_______________

Egg Sandwich 12.00 15.00 _____________

_______________

Activity 3.

Directions: Compute for the total purchase cost and selling price of your product with 50%
mark-up. Yields =12 servings

30
UBE Halaya Cost of items

2 kilos purple yam P 80

1 cup coconut milk 20

1 can condensed milk 50

1 can evaporated milk 45

½ cup butter 30

1 small cheese 20

TOTAL:

Selling Price=Total Expenses + Peso mark-up

No. of Yields

Reflection:

The basis for determining the selling price of a product is the costs of production. As a seller,
always keep your records to know whether your business is doing well or not.

References:

K to 12 LM Cookery

[Link]>gsdlmod

[Link]

ANSWER KEY:

Activity 1

1. Mark-up
2. Selling Price
3. Calculate
4. Profit
5. Expenses

Activity 2

31
Items Purchase Cost Selling Price Peso mark –up Percentage
mark-up

Cupcake 8.00 10.00 2.00 25%

Puto 4 .00 5 .00 1.00 20%

Brownies 10 .00 12.00 2.00 17%

Yema 2 .00 3.00 1.00 33%

Egg Sandwich 12.00 15.00 12.00 20%

ACTIVITY 3:

Selling Price = 245+122.5

12

= 367.5

Selling Price = 30.62

Prepared by:

VIRGINIA D. CONCEPCION

Teacher III

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Occupational Health and Safety Procedures

Learning Competency with code

32
Occupational safety and health (OSH) is a cross-disciplinary area concerned with protecting
the safety, health and welfare of people engaged in work or employment. The goal of all
occupational safety and health programs is to foster a safe work environment. As a secondary
effect, it may also protect co-workers, family members, employers, customers, suppliers,
nearby communities, and other members of the public who are impacted by the workplace
environment.

LO 1. Importance of Occupational Health and Safety Procedures

1.1 Recognize the importance of OHSP (TLE_HECK7/8OHSP-0h-8)

Activity 1: NAME ME
Direction: Look at the picture and name the OSH signs and symbols found in the workplace.

1. 2.

3.
4.

5.

Activity 1: COLOR ME apmusni’2020

Direction: Read the statement carefully and color the circle that describes its meaning. Each
label color is standardized and reflects a specific meaning. (red, yellow, orange, green and
blue)

used to alert against unsafe practices, which if not avoided, may results in
minor or moderate injuries like Caution Signs.

represents a potentially unsafe situation that could cause serious injury and
indicated by warning signs.

33
 indicates the emergency egress location, first aids and other
safety equipment.

reflects immediate hazardous situations that will cause death or other serious
injuries like Danger signs and Fire symbols.

is used to convey safety information.

Reflection:

Health and Safety is important because it protects the well-being of employers, visitors

and customers. Looking after Health and Safety makes good business sense. Workplaces
which neglect health and safety risk prosecution, may lose staff, and may increase costs and
reduce profitability.

ACTIVITY 1

1. safety information 1. Yellow

2. Caution sign 2. Orange

3. Safety equipment 3. Green

4. Serious injuries 4. Red

5. Danger signs 5. Blue

apmusni’2020
TECHNOLOGY AND LIVELIHOOD EDUCATION 7
COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Identify hazards and risks

A hazard is any agent that can cause harm or damage to humans, property, or the
environment. Risk is defined as the probability that exposure to a hazard will lead to a

34
negative consequence, or more simply, a hazard poses no risk if there is no exposure to
that hazard.

Learning Competency with code

LO 2. Identify Hazards and Risks in the Workplace
2.1 determine the types of hazards and risks the workplace (TLE_HECK7/8OHSP-0i-
9)

Activity 1: WHAT HAZARD AM I

Directions: Select the letter with the best answer that will identify the type of hazard/accident
in the workplace. Write your answer on the space provided before each number.

A. Protecting your property from fire;

B. Protecting your property from natural hazards;
C. Protecting your property from crime;
D Protecting your staff and visitors from accidents
E. Legislation that may affect your business.

___1. Cooking ranges, boilers and deep-fat fryers without fitted thermostats or emergency
cutoff valves to turn off.
___2. Non-visual inspections of all portable electrical items and electrical wiring.
___3. Prepare a flood plan for your business
___4. Consider putting shop-fronts with grilles or shutters to deter smash and grab raiders.
___5. Keeping the premises clean, tidy, congestion-free and well-lit will go a long way to
preventing most of this type of accident.
___6. Do make aisles and passageways sufficiently wide for easy movement and keep clear
at all times.
___7. Clear up spillage promptly and post warning notices.
___8. Manufacturing and packaging standards should pass the regulatory board.
___9. Only licensed electrical engineers should check and inspect electrical installations and
wirings.
___10. A food establishment should be in a free-flood area.
apmusni’2020

Activity 2: FILL ME IN
Workplace Hazard Example of Hazard Example of Harm Caused

Thing 1. Cut
Substance Benzene 2.
Material Asbestos Mesothelioma
3. Electricity 4.________,electrocution
Condition 5. Slips, falls
Process Welding Metal fume fever
Practice Hard rock mining Silicosis

35
Reflection:

 Identifying potential risks ahead of time allows a business to react accordingly and

minimize or even prevent losses. Without identifying risks using risk management, a business
cannot successfully define objectives.

Answer Key

Activity 1 Activity 2
1. A 6. D 1. Knife
2. A 7. D 2. Leukemia
3. B 8. E 3. Source of Energy
4. C 9. A 4. Shock
5. D 10. B 5. Wet floor

apmusni’2020

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Control hazards and risks in the workplace.

Background Information for Learners

36
 Occupational safety and health is a multidisciplinary field concerned with the safety,
health, and welfare of people at work. Employees are more productive and it reduce
the employee illnesses and injuries.

Learning Competency with code

LO 3. Evaluate and Control Hazards and Risks in the Workplace
1.1 Follow consistently OHS procedure for controlling hazards/risk
(TLE_HECK7/8OHSP-0j-10 )

Activity 1: NOW YOU SEE ME

Direction: Stare intensely on the pictures. Identify at least five (5) hazard. Fill the chart
below.

Hazard Why is it hazard ( in complete What will happened if the

sentence) hazard remains?

apmusni’2020
Activity 2 : FACT OR BLUFF
Direction: Write Fact on the blank if the statement shows proper way of controlling hazard at
the kitchen and Bluff if the statement does not.

_____________1. Wear slip-resistant shoes especially when in workplace like

kitchen.
_____________2. Expensive fire extinguisher is the only best thing to use at the
kitchen.
_____________3. Keep stove surfaces clean to prevent grease flare-ups.

37
_____________4. Store oil on floors by grill area.
_____________5. Use the correct grease level and cooking temperatures for your
deep fryer.
_____________6. Personal Protective Equipment are not necessary while
performing task.
_____________7. Observe all safety procedures and wear all protective
equipment provided for your use while preparing hot items.
____________8. Work closely to hot fryers when the floor is wet.
____________9. Overfilling causes excessive splashing and bubbling over of hot
oil.
____________10. Keep floor surfaces clean and dry to prevent slipping or falling
onto hot surfaces.
Reflection:

 Effective controls protect workers from workplace hazards; it help us avoid injuries,

illnesses, and incidents; minimize or eliminate safety and health risks; and help employers
provide workers with safe and healthful working conditions.

Answer Key
Activity 1
Hazard Why is it hazard ( in complete What will happened if the
sentence) hazard remains?
Spilled water/oil
Overflowing waste can
Scattered cleaning
materials on floor
answers may vary
Messy stove surface
Open hanging cabinet

Activity 2
1. Fact 6. Bluff
2. Bluff 7. Fact
3. Fact 8. Bluff
4. Bluff 9. Fact
5. Fact 10. Fact apmusni’2020

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Personal Protective Equipment in accordance with OHS

38
 Personal Protective Equipment or PPE  is used in almost every workplace, from
commercial kitchens to building sites. It protects the wearer from injury due to blunt impacts,
electrical hazards, heat, and chemicals.

Learning Competency with code

LO 3. Evaluate and Control Hazards and Risks in the Workplace

1.2 Use Personal Protective Equipment in accordance with OHS

(TLE_HECK7/8OHSP-0j-10 )

Activity 1: JUMBLE MATCH

Directions: Arrange the jumbled names of the different Personal Protective Equipment first
from the Box A. After which, use the arranged letter to answer the Box B.

BOX A

GDNIISHHSWA SGELVO NOEV SMTIT SANPOR

DOFO SHTAEINR IATN-PSIL SSEHO ETUOQ EBHLCAN

BOX B

1. 2. 3.
apmusni’2020

4. 5. 6

39
Activity 2 : WORD SEARCH
Direction: Find and encircle the word of the PPE required at the kitchen. The answer may be
found horizontally, vertically or diagonally.

K A N T I F S L I P Z S H O E S Y Z X F
J E B N F U Y F N J D G A S E T N V K H
K T Y S M W G I O P A S D F G H H J M O
Z P M B N Z X C V B N Q W E R T Y U I A
D I S H W A S H I N G F G L O V E S X Y
A A W E D F P Y U K J G Y R M K P O I U
B A R L E N E R P I N G O L M U S M I M
J A B A I T A T O M A G A N D A P R E E
O T T Y M H A I R N E T S B E A U T Y M
T O Q U E Y B L A N C H E H E A R T Y U

Reflection:

Wearing protective clothing, especially gloves, kitchen workers can ensure

of protection against sharp knives, especially for cutting and chopping tough produce. And
the hygiene of the food being prepared by ensuring that no sweat or blood from a small cut
gets onto it.

Answer Key
Activity 1 Activity 2
1. Dishwashing gloves
1. Dishwashing gloves 2. Aprons
2. Oven mitts 3. Anti-slip shoes
2. Aprons 4. Hairnets
3. Anti-slip shoes 5. Toque Blanche
4. Hairnets
5. Toque Blanche

TECHNOLOGY AND LIVELIHOOD EDUCATION 7

apmusni’2020
COOKERY
Name of Learner : ________________________Score :______________
Grade/Section : ________________________ Date Submitted :______________
LEARNING ACTIVITY SHEETS

TOPIC: Maintain OHSP awareness

Learning Competency with code

40
Awareness is commonly used in reference to public knowledge or understanding of social or
political issues. It is synonymous with public involvement and advocacy in support of a
certain cause or movement. 

LO 3. Evaluate and Control Hazards and Risks in the Workplace

1.3 Maintain OHSP awareness (TLE_HECK7/8OHSP-0j-10 )
Activity 1: CONNECT ME

Direction: The 5Ss are Japanese word found in column A while their meaning found in
column B. Match by drawing a line to connect the meaning.

Column A Column B

1. seiri a. Clean your workshop

2. seiton b. Arrange necessary items in good order for use

3. seiso c. Maintain high standards of housekeeping

4. seiketsu d. Do things spontaneously without being told

or ordered
5. shitsu e. Maintain use of OSH equipment
f. Take out necessary items and dispose

apmusni’2020

Activity 2 : WHO AM I ?

Direction: Read the following sentences carefully. Identify which of the 5’s is being describe.
Write your answer on the space provided before each number. Use the English term. (SEIRI
–SORT, SEITON-SYSTEMATIZE, SEISO –SWEEP, SIEKETSU –SANITIZE, and
SHITSUKE -SELF-DISCIPLINE )

_______1. Label each drawer/cabinet to show what is kept inside.

_______2. Look around your workplace. Discover and identify items which are
unnecessary to your work.

41
 _ [Link] your workplace, including machines, equipment, tools and
furniture regularly so that they do not have chance to get dirty.
_4. Make your workplace as clean and comfortable as your home.
_5. Create a maintenance system for housekeeping. Make a schedule of
cleaning for your workplace.

Reflection:

The 5Ss improves quality of your work and your products. People affect environment.
On the other hand, the environment also affects people. If you are accustomed to work in a
clear and tidy environment, you can develop your sensitivity so that you can feel and identify
any defect in work. On the contrary, messy and untidy environment will adversely affect your
sensitivity.  Therefore, good environment will improve the quality of your work. It is quite
natural that quality products come only from clean and well-organized workplace.

Answer Key: 5. Sanitize

Activity 1

1. F

2. B

3. A

4. E
apmusni’2020
5. D

Activity 2

1. Systemize

2. Sort

3. Sweep

4. Self-discipline

42
References:

[Link]://[Link]/viewer?
a=v&pid=sites&srcid=ZGVmYXVsdGRvbWFpbnxzb2xzMTIzNDU2fGd4OjYyYmRjZDAy
NWM2YTc2ZTQ

2. [Link]

[Link]://[Link]/academy/lesson/using-swot-analysis-to-define-current-competitive-
[Link]

[Link]://[Link]/search?
q=identifying+hazards+in+the+hitchen+clip+art&tbm=isch&ved=2ahUKEwjZ-
9Kz4sPpAhW7y4sBHU_JAeYQ2-
cCegQIABAA&oq=+identifying&gs_lcp=CgNpbWcQARgBMgQIIxAnMgQIIxAnMgIIADI
CCAAyAggAMgIIADICCAAyAggAMgIIADICCAA6BAgAEEM6BwgjEOoCECc6BQgA
EIMBOgQIABAYOgYIABAKEBhQ--
wCWPeNBGCDrARoA3AAeACAAeYBiAHVGJIBBjAuMTkuMpgBAKABAaoBC2d3cy1
3aXotaW1nsAEK&sclient=img&ei=i9TFXpmKO7uXr7wPz5KHsA4&bih=625&biw=1366
&rlz=1C1CHBD_enPH875PH875&hl=en#imgrc=QHny-xtmzW5liM

[Link]://[Link]/search?
bih=625&biw=1366&rlz=1C1CHBD_enPH875PH875&hl=en&sxsrf=ALeKk00q07eqyzvN
RlyWkrCrjnZ5HR3mEg
%3A1590023527802&ei=Z9XFXp7OMMeUmAXUlLZo&q=ppe+required+at+the+kitchen
&oq=ppe&gs_lcp=CgZwc3ktYWIQARgBMgQIIxAnMgQIIxAnMgQIIxAnMgcIABAUEIc
CMgUIABCDATICCAAyAggAMgUIABCDATICCAAyAggAUABYAGCvZ2gAcAB4AI
ABxQGIAcUBkgEDMC4xmAEAqgEHZ3dzLXdpeg&sclient=psy-ab

[Link]://[Link]/search?
q=apron+chef&tbm=isch&hl=en&chips=q:apron+chef&tbs=sur:fc&rlz=1C1CHBD_enPH87
5PH875&hl=en&ved=2ahUKEwiJjODF08LpAhXXEKYKHT_yDswQ3VZ6BAgBEBc&bi
w=1349&bih=625#imgrc=gtIWoWtELyPRFM

[Link]://[Link]/search?q=chef
%27s+hat+name&tbm=isch&hl=en&tbs=sur:fc&chips=q:chef+hat+name,g_1:tall:bfQEEtD0
CeQ
%3D&rlz=1C1CHBD_enPH875PH875&hl=en&ved=2ahUKEwix5Kvsy8LpAhXZAqYKH
XOlCjoQ4lYoAHoECAEQFg&biw=1349&bih=625#imgrc=jBY3AqULLxIwDM

[Link]://[Link]/search?
rlz=1C1CHBD_enPH875PH875&sxsrf=ALeKk03DIT9RqLEt2rO6_QT4bxfuBFW4cg:1589
990805324&q=Maintain+OHS+awareness&spell=1&sa=X&ved=2ahUKEwjmz5ap6cLpAh
UyGaYKHdh-AscQBSgAegQIDRAn&cshid=1589990919881918&biw=1366&bih=625

9. Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood

Education – Commercial Cooking

43
10. Learners Materials (K to 12 Basic Education Curriculum 12) Technology and Livelihood
Education – Bread and Pastry

apmusni’2020

44