Dynamic Learning Activity Sheet, Exercises of Economics

Download Dynamic Learning Activity Sheet and more Exercises Economics in PDF only on Docsity! (Formerly Camflora National High School) Senior High School DepartmentFernandez St., Barangay Poblacion, San Andres, Quezon SAN ANDRES NATIONAL HIGH SCHOOL S H S L E A R N I N G A C T I V I T Y S H E E T Name: ___________________________________________ Score/Mark: ______________ Grade and Section: _____________________________ Date: ___________________ Strand:  STEM  ABM  HUMSS  HE (TVL Track) Subject: COOKERY Type of Activity:  Concept Notes  Skills: Exercise/Drill  Illustration  Performance Task  Essay/Report  Others: Activity Title: Detect and Write Learning Target: to classify the parts of canape’ References: ORMOC CITY SENIOR HIGH SCHOOL TVL-HE Cookery Module 1, TLE_HECK9-12KP-Ic-3 Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on bases of bread, toast, or pastry easily handled and eaten. Canapés Consists of Three Parts 1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing texture and crispness to the canapé. Suggestions for canapés bases are: Bread, Toast cut outs, Crackers, Tiny Unsweetened pastry shell, Tiny Biscuits, Tortilla chips and Miniature pancakes 2. Spread - placed on top of the base so the garnish sticks to it without falling off. Three types of spreads a. Flavored Butter -made from softened butters with flavorings b. flavored Cream Cheese- made from flavored butters, except cream cheese is substitute for the butter. Mixture of cream and butter can be used. c. Meat or fish salads spreads- made from finely chopped meat or fish that are spreadable. 3. Garnish – any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé. Food items used to decorate canapés a. Vegetables, pickles and relishes- tomatoes, olives, parsley, cucumber slice, pimiento b. Fish- caviar, salmon, shrimp, tuna flakes c. Meats- ham, roaster beef, salami, chicken d. Cheese, hard cooked egg slices EXERCISES: Identification. Read the statement carefully and write the correct word that describes the statement. Write your answer before the number. _____________1. Butter, cream or finely chopped meat or fish placed on top of canapé base. _____________2. Holds spreads and garnish for canapés. _____________3. Adds color, design, texture and flavor to canapé. _____________4. Small open- faced sandwiches served as appetizer. _____________5. Serving size of canapés Classification. Classify the following ingredients listed below according to the parts of canapés. Write each ingredient in the box provided for. Radish slices Toast cutouts Asparagus tips Bread cutouts Crackers Tomatoes Butter Polenta cutouts Cucumber slices Fish Cheese Miniature pancakes Tiny biscuits Pickled onions Meat Canapé garnish Canapé spread Canapé base 1. 2. 3. 4. 5. . 1 2. . 3 4. . 5 1. 2. 3. 4. 5.