17. Each group will choose (two) representatives to
participate in this activity. Each participant will
have to name the picture shown in the monitor.
The first group to identify 3 correct pictures wins.
First Place – 5 points
Second Place – 3 points
Third Place – 2 points
Fourth Place – 1 point
Learning Task 2
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52. In this activity, students are shown with
ingredients and procedure used in
cooking Pork Adobo. Each group will
have to identify the tools and equipment
needed and utilized to cook this.
Learning Task 3
53. Learning Task 3:
• 2 lbs pork shoulder or pork belly, cut into bite-size
pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, chopped.
• 1/3 cup soy sauce
• 1/3 cup white vinegar
• 1 bay leaf
• ½ tsp freshly ground pepper
• 1 cup water or more as needed.
• 1 tbsp honey or brown sugar
54. Learning Task 3:
Procedure:
1. Heat oil in a large wok; rotate to coat sides of wok. Add pork
pieces and cook until meat is browned.
2. Add garlic and sauté for a minute. Add soy sauce, vinegar, bay
leaf, pepper, and water.
3. Bring to a boil, reduce heat and simmer for 45 minutes,
covered, or until pork are tender. (Watch it carefully. Don't let it dry
out.) Add water ½ cup at a time several times until pork meat is
tender and the desired amount of sauce has been reached. Stir in
honey or brown sugar.
4. Serve over steamed rice.
56. Learning Task 4:
Since you have already learned the proper utilization
of kitchen tools, equipment, and paraphernalia, now
it is time to try how you can apply the information
that you learned in your life. Cite at least two (2) ways
on how you will be able to use the knowledge that
you gained about this lesson on your real-life
situation.
1.
2.
57. 1. Essential for various tasks from cleaning
vegetables to straining pasta.
A. colanders C. cutting boards
B. C. dredgers D. flippers.
58. 2. Used to grate, shred, slice, and
separate foods such as carrots, cabbage,
and cheese.
A. funnel C. double boiler
B. graters D. garlic press
59. 3. Used to peel an onion and slice a
carrot.
A. handy poultry and roasting tools
B. kitchen shears
C. kitchen knives
D. Peeler
60. 4. It is a medium-deep pot with a flat
bottom, commonly used to make sauces
and gravies..
A. Wok B. stock pot
C. Saucepan D. caserole
61. 5. Used to chop, blend, mix, whip,
puree, grate and liquefy all kinds of
food.
A. microwave C. refrigerator
B. blender D. whisk
