Household Services

1. Technology and Livelihood Education (TLE) 10

2. Checking of Attendance

6. Technology and Livelihood Education (TLE) 10

7. ANSWER:
TYPE OF DISH: SOUP
DISH
NAME: TINOLA

8. ANSWER:
TYPE OF DISH:
VEGETABLE
DISH
NAME: PINAKBET

9. ANSWER:
TYPE OF DISH: FISH
DISH
NAME: ESCABECHE

10. ANSWER:
TYPE OF DISH:
POULTRY DISH
NAME:
CHICKEN
ADOBO

11. ANSWER:
TYPE OF DISH: EGG
DISH
NAME: SALTED EGG

12. ANSWER:
TYPE OF DISH:
PASTA DISH
NAME: SPAGHETTI

13. At the end of the lesson, at least 80% of the learners
can:
a. identify the common ingredients used in garnishing;
b. garnish cooked food; and
c. value the importance of garnishing in our daily food.

14.  In MAPEH 9 subject, it was discussed that learners need to
practice healthy eating habits that support an active lifestyle.
In food preparation, garnishing is important to make food
attractive and appealing to the consumer.
 Garnish is an embellishment added to a food to enhance its
appearance or taste.

16. Across
1 - Name a green, leafy vegetable that tastes good in salads. It starts
with an "L.
2 - Tear off my skin and I won't cry but you will. What am I?
3 - I am a fruit. I taste very yummy. I came from trees, of course. I am
color orange. What am I?
4 - You know me as a vegetable but I am a fruit. Red in colour, with
seeds inside. You can add me in your salad. I am potato's best
friend. Who am I?
5 - I am a vegetable and I am available in various colours. I am
shaped like a bell.
Down
6 - I am a fruit that is very spiky on the outside and yellow, soft and
juicy on the inside. I have “APPLE” in my name, but I am not an
apple! Who am I?
7 - I am a fruit, round in shape and red in colour. I can keep you
away from doctors if you eat me every day. Guess who am I?
8 - I am long and green. You can cut me into slices and add me in
your salad

18. Each learner will be given half of a picture. He/she will find the other
half of the picture and pair with the student holding it.
The pair will give a name of the food they have. Be unique on naming
your food. They will also decide if the food is healthy or not.
Time allotted for pairing: 2 minutes
Time allotted for presentation: 1 minute per pair
 Here is an example:
Turon with caramel sauce and vanilla ice cream

27.  Students will form groups with 3 members each group.
 Each group will be given one of the different delicacies from the
different tribes in Davao de Oro.
 Students will collaborate and share their ideas on how to garnish each
delicacy. They may use the common garnishing ingredients discussed
earlier.
 Time allotted for collaboration: 2 minutes
 Time allotted for presentation: 2 minutes each group

28. Lyurot - Food cooked in Bamboo by the Mansaka Tribe

29. TYABIDAK - A native Mansaka food. It is a soup-like food cooked
especially for its revitalizing and nourishing effects on the body.

30. Paru-paru de Baga – minced beef innards look like bopis but spicier
cooked by Mandaya tribe.

31. YOMBOL’L - is a Mandaya Delicacy that is very delicious with rice being
wrapped in banana leaves that is somewhat similar to suman.

32. SINIGAPUNA- is a Filipino dish originated from Kalagan people of the Caraga
and Davao Regions of Mindanao. It is similar to Sinangag and Java Rice

33. AMIK - is a Muslim delicacy that is made from ground rice and sifted through a
coconut shell (bao) to hot cooking oil.

34.  learners will choose a simple garnishing.
 They are going to perform the process of making simple garnishing
based on what they have chosen.
 There will be three EXPERT students who will rate the performance of
their classmates. These EXPERTS have already proven their
expertise by joining and winning culinary competitions as well as
excelling in our cooking class.
 Time allotted: 15 minutes

35. Criteria: Good (3) Fair (2) Poor (1)
Components of the dish
a. Main dish
a. Garnishing
General Appearance
a. Attractive and appealing to appetite
a. Initiated creativity
Use of resources
a. Applied mise en place
a. Working table is kept orderly
a. Use the proper utensils
a. Used time-saving techniques
Cleanliness and sanitation
a. Well-groomed with proper attire
a. Cleaned area and segregated trash

36. Garnish is an embellishment added to a food to enhance its appearance or
taste.
Garnishes should always be edible. If you can’t eat it, it doesn’t belong on
the plate.
Garnish should always enhance the primary dish and not to overpower it.
Taste and texture must be considered.
Always use fresh, high quality ingredients as garnish. Food safety must
always be kept in mind especially when garnishing cooked dishes.
Consider simplicity, attractiveness, and appetizing arrangement of food.

37. 1. 2.

38. 3. 5.
4.

39. 1. Garnishes serve as an accent to overpower the main dish.
2. Garnishes should always be edible.
3. Garnish can enhance the visual appeal of dishes but make
sure to keep the plate neat and clean.
4. Garnished dishes look appetizing and can make you fat.
5. Garnishing is an art.

40. Test 1
1. Onions
2. Bell peppers
3. Cucumber
4. Tomato
5. Pineapple
Test 2
1. FALSE
2. TRUE
3. TRUE
4. FALSE
5. TRUE

41. Look for different kinds of garnishing
techniques, food plating, and fruit/vegetable
carving on YouTube. Ask them to try to
perform one at home while filming
themselves doing the task.

42. Presented by:
JOCELYN B. MIRASOL