Name:____________________
Section:_________________
Teacher:__________________ Date:
___________________
TLE - Home Economics
COOKERY 9
(QUARTER 3)
PERFORMANCE TASK
CONTENT STANDARD:
The learners demonstrate an
understanding the
knowledge, skills, and
attitudes required in
preparing sandwiches.
PERFORMANCE
STANDARD:
The learners independently
prepares sandwiches.
Prepared by:
JAIDE H. SAPUL
SST-1
1
MARIA TERESA A. GAYETA
SST-1
To show that you have learned something
from your previous lessons, you need to
prepare a sandwich of your own choice. Be
guided by the guidelines indicated below.
Guidelines in Conducting the Performance Task
1. Gather the necessary tools, equipment and ingredients one day before
the conduct of the performance task.
2. Take precautionary measures when using sharp tools, handling hot
objects and using burner or stove.
3. Observe cleanliness while doing the task.
4. Wear Personal Protective Equipment (apron, gloves, mask & hairnet)
while doing the task.
LEARNING ACTIVITY 1
A. Prepare and present sandwiches attractively using suitable garnishes,
condiment and service wares.
Option 1: Prepare and present sandwich based on the available ingredients
you have at home. Write a detailed narrative report on the ingredients used,
tools and equipment uses, how did you prepare the sandwich, how did you
present the sandwich including the size and color of the plates, the condiments
or garnishes use and the taste of the sandwich.
Option 2: Prepare and present sandwich based on the available ingredients
you have at home. Submit a video report on the ingredients used, tools and
equipment uses, how did you prepare the sandwich, how did you present the
sandwich including the size and color of the plates, the condiments or
garnishes use and the taste of the sandwich.
2
How well did you perform?
Criteria for Evaluating and Presenting Sandwich
I. Products Good Fair Poor
Find out by
(3) (2) (1)
accomplishing
the Scoring 1. General Appearance
Rubrics honestly A. Attractive & appealing
and sincerely. to appetite
Remember it is B. Pleasing and good color
your learning combination
at stake C. Correct consistency
2. Palatability
A. Delicious
B. Taste just right
3. Nutritive Value
A. Highly nutritious
II. PROCEDURES Good (3) Fair (2) Poor(1)
1. Use of Resources
A. Working table is kept orderly while
preparing the ingredients
B. Used only the proper and needed
utensils and ingredients
C. Used time-saving technique and
devices
2. Cleanliness & Sanitation
A. Well-groomed and properly
dressed for cooking, used clean
apron, hairnets, hand towel and
pot holder
B. Observed sanitary practices when
handling foods
3. Conservation of Nutrients
A. Followed proper preparation and
cooking procedures
3
B. Followed the recipe correctly
Directions: After conducting the performance task, answer the following
questions below.
1. What do you feel after accomplishing the task?
2. What problems have you encountered while doing the task?
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3. In your own words, write the steps that you do in preparing your
sandwich.
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4. Describe the product using the table below.
Color Flavor( Describ Aroma (describe Nutritive Value( List
e how it tastes) how it smells down the nutrient
content of the dish
based on the
ingredients used)
5. If possible, attach a picture of you with your finished product.
