LO 1. Perform mise en place 1.1 identify tools and equipment needed in the preparation of appetizers 1.2 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks 1.3 classify appetizers according to ingredients 1.4 identify ingredients according to the given recipe
LO 2. Clean and sanitize kitchen premises 2.1 recognize kitchen premises to be cleaned and sanitized 2.2 classify and describe the uses of cleaning agents 2.3 clean the kitchen area hygienically in accordance with food safety and occupational health regulations 2.4 clean surfaces without damaging property and adversely affecting health 2.5 use cleaning agents in sanitizing kitchen premises safely 2.6 follow cleaning schedule based on enterprise procedures 2.7 follow safety and first aid procedures
LO 2. Prepare vegetable dishes 2.1 identify market forms of vegetables 2.2 select various kinds of vegetables according to a given menu 2.3 cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition 2.4 prepare suitable sauces and accompaniment in serving vegetable dishes
LO1. Perform mise en place 1.1. prepare the tools, equipment, and ingredients based on prescribed standards 1.2. determine the sources and kinds of starch and cereals 1.3. identify the ingredients in the preparation of various types of starch and cereal dishes
LO 1. Clean, sanitize, and store kitchen tools and equipment 1.1 recognize kitchen tools and equipment to be cleaned and sanitized 1.2 identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment 1.3 prepare cleaning agents in accordance with manufacturer’s instructions 1.4 clean and sanitize kitchen tools in accordance with prescribed standards 1.5 store cleaned kitchen tools and equipment safely in the designated space
LO 2. Prepare a variety of salads and dressings 2.1 identify the components of a salad 2.2 identify the factors to consider in salad preparation 2.3 select and use correct equipment in preparing salads and dressings 2.4 prepare a variety of salad 2.5 identify the different kinds of salad dressings and their ingredients 2.6 prepare salad dressings 2.7 follow workplace safety procedures
LO 3. Present a range of appetizers 3.1 identify the fundamental of plating 3.2 identify the accompaniments of appetizers 3.3 present appetizers attractively 3.4 observe sanitary practices in presenting appetizers
Track each student's skills and progress in your Mastery dashboards
Do you think that the hotter the water, the better its sanitizing and grease-cutting properties in washing the dishes?
2
30 sec
TLE_HECK9- 12KP-Ib-2
Q.
What kind of vegetable cut is shown in the picture below?
3
30 sec
TLE_HECK9- 12VD-IIb-c-10
Q.
Which tool is needed in preparing scrambled egg and blending gravies, sauces, and soups?
4
30 sec
TLE_HECK9- 12CD-If-5
Q.
This cooking material is made of an alloy of steel with chromium and other element that is practically immune to rusting and corrosion.
5
30 sec
TLE_HECK9- 12KP-Ia-1
Q.
Which of the following is the proper order in washing the dishes?
6
30 sec
TLE_HECK9- 12KP-Ia-1
Q.
Thousand island, vinaigrette and mayonnaise are examples of salad dressing.
7
30 sec
TLE_HECK9- 12SD-IIb-g-8
Q.
Alden is preparing a slice of Italian bread that is toasted, brushed with garlic and drizzled with olive oil and served with toppings. What kind of appetizer is he preparing?
