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Learning Activity Sheet No. 4 Week 3-4

Why should we avoid placing hot stock and soups in the refrigerator?
Its wrong if you put intstantly to the referigerator if it cooked a minutes ago
The reason is it will weaken the temperature and bacteria can spoil the food very easily
also by pplacing the hot food inside the fridge you are also risking the other
foods inside the freezer all you need to do is wait it for it to cooldown.


What are some ways to reconstitute stocks and sauces?
Preparing a stock for storage
One Cool down the soup or stock to cool room temperature.
To hurry up the process, you can place the pot of freshly prepared stock in a sink with drain stopped, 
filled with ice water.
Once cool, place the stock in a heavy duty plastic container, or several smaller ones, if you’d like to divide the stock for multiple uses. Leave a about an inch of empty space at the top of the container. This is important — liquids will expand when stored at cold temperatures. 
Seal the containers, and place in the refrigerator or freezer. Stock will keep for about a week in the refrigerator, or 6-8 months in the freezer.

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Learning Activity Sheet No.3 Week 3 TLE 3rd QUARTER


How quality of sauces are evaluated?
It's evaluated by the following 
First one is Thickness Consistency it is given by partially thicking
with roux or starch. The viscosity is the resitance of the
sauce to movement and is then achieved by reducing the sauce over a period of time.

When do we know the sauce is weak?
The flavour and the colour is not as we expected it might be weak for some reason why 

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Learning Activity Sheet No.3 Week 3 TLE 3rd QUARTER

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Learning Activity Sheet No. 2 Week 3 TLE QUARTER 3

Do sauces have common ingredients? What are these?
 I think common ingredients that are use to every sauces 
has spices and the smell of it so i think sauces has
 Tomato for tomato sauce and others are typicaly includes 
 like onion and chili and other spices other sauces often contain avocado
 to make the sauce thicker.


Which recipe do you consider a simple and easy? Which one is the complex?
To my opinion i think tomato sauce is the easy one basicaly i saw it many times
of how to make and its procedures so it just make that easy to me
the complet though is hollaindaise to me because im not really sure if im good
of making smooth texture.

What are things to remember in preparing sauces?
First one is the fresh ingredients it is important so we could lighten the flavour
	 and the color of the sauce
Emulsions are the key to creamy dressings and silky sauces. An emulsified sauce simply has the fat and water molecules mixed together rather than separated


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Learning Activity Sheet No. 2 Week 3 TLE QUARTER 3

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LAS No.1 Week 3 TLE 3rd Quarter

1. Why are sauces important in a dish?
The reason is Sauces serve a particular function in the composition of a dish.

2. What are the differences and similarities of brown sauce and a white sauce?
Brown and white sauce has similarities 
that includes a roux-based sauce made with
margarine or butter
between them white stock has flour milk cream or 
light stock, Brown stock on the other hand has a only a brown stock.

A .Enumerate and differentiate the kinds of sauces
1. Brown sauce - a roux based sauce made with margarine or butter
flavour and brown stock it is called a Romesco Sauce.
Butter - A sauce made from melted butter or margarine to wich seasonings are added
(Cafe de Paris.)
Hollandaise Sauce or Dutch Sauce - Made by forming an emulsion with fat
such as margarine, butter, salad oil and egg
Tomato - A sauce made with tomatoes and seasoned with spices and herbs.
 Vinaigrette - A sauce made from a beldn of salad oil, vinegar and seasoning.
White sauce - a roux based sauce made with amragarine or butter, flour, and milk, cream or light stock.

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LAS 4 WRITTEN TASK TLE 3rd QUARTER
1. Among the different soup recipes, what are common ingredients used?
Skim milk, Garlic, Onion, Parsley, Carrot, Celery, Salt, Pepper.

2.Which among the following SOUP recipes has the largest quantity of ingredients? 
Which has the least number of ingredients?
I think the largest quantity is Consomme a la Madre, And the least ingredients
Is the Potato soup

3.Which recipe do you consider a simple and easy? Which one is the complex?
For the most complex one is Consomme a la Madre with a fancy name,
The easiest one i think is Chowder

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LAS 3 Written task TLE 3rd quarter
1. A 
2. C
3. D
4. C
5. D

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LAS 2 Written task TLE
1.Among the different stock recipes, what are common ingredients used?
The commoon ingredients are Vegetable, Herbs and Spices, and Water.
2. Which among the following recipes has the largest quantity of ingredients? 
Which has the least number of ingredients?
Largest quantiy of ingredients - Basic white stock
   Least quantiy of ingredients  - Fish stock
3. Complex - Basic Brown stock.
    Easy - fish stock

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Written task las 1 
1. C
2. A
3. B
4. D
5. A

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1.T
2.T
3.T
4.T
5.T
6.F
7.T
8.F
9.T
10.F
t AND F VAGETABLES TLE    SECOND QUARTER
jan 6 2022

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2nd quarter

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SHORT QUIZ LESSON TOPIC_LO2. PREPARE VEGETABLE DISHES SUB-TOPICS_ CLASSIFICATIONS OF VEGETABLES CHOOSING QUALITY VEGETABLES

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Group work

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PERFORMANCE TASK GROUP WORK

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Performance task group work

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Compiled activities #2

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Jhan Mandahinog - TLE 10.LESSON. PREPARE AND COOK EGG DISHES.

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T.L.E #2 video presentation

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Watch "Sunny side up egg" on Streamable.

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Compiled activities #1

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My Tools, utensils and equipment that is found in my kitchen to be used in preparing egg dishes. 

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A video representation #1

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My Tools, utensils and equipment that is found in my kitchen to be used in preparing egg dishes. (1)