Class No.

BASIC HANDWORK PROCESSESS IN COOKING

A. Identify the cooking term described in each item. Encircle the letter of your
answer.

1. Cutting a whole pineapple into thin pieces of about the same size.
a. dicing
b. slicing
c. cubing

2. Reducing the size of peanuts into very fine particles that will be used for
cooking kare-kare.
a. pounding
b. shelling
c. marinating

3. Removing the skin covering of a boiled camote.

a. paring
b. peeling
c. slicing

4. Removing the skin covering of a carrot with the use of a peeler.

a. paring
b. peeling
c. slicing

5. Cutting potatoes into a smaller cubes.

a. cubing
b. slicing
c. dicing

6. Separating the shredded coconut from the liquid portion using a wire mesh.
a. stringing
b. straining
c. shelling

7. Soaking chicken meat in a mixture of calamansi, soy sauce, salt and pepper.
a. straining
b. stringing
 Class No. 2

c. marinating

8. Cracking and the shell of a pili nuts.

a. straining
b. stringing
c. shelling

9. Cooking vegetables with garlic, onion, pieces of meat in a little fat.

a. frying
b. sautéing
c. grilling

10. Cooking fish by direct heat or over hot, live charcoal.

a. frying
b. sautéing
c. grilling

II. Enumeration

1. Give the four (4) methods of cooking

1. _____________________________
2. _____________________________
3. _____________________________
4. _____________________________

2. Give the two (2) methods of frying

1. _____________________________
2. _____________________________

3. Name five (5) spices and their equivalent names in Filipino

spices
English Filipino
 Class No. 3

III. Answer the question

Why do we need to wash our hands before preparing our food for
cooking? ( 3 points )

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God Bless 
Prepared by : Teacher Jocelyn D. Roxas