National Capital Region

Division of Caloocan City

CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

CAESAR CIPHER
DIRECTION: Replace the letters in inner ring with that of letters in the outer ring to form the
correct word/phrase.
Items 1 to 10 shows the letter in the inner ring.

Example: T (inner ring)=A (outer ring)

_______________________ 1. G T F X / H Y / I K H W N V M
_______________________ 2. E B L M / H Y / B G Z K L W B X G M L
_______________________ 3. J N T G M B M R / H Y / V X K M T B G / B G Z K X W B X G M L
_______________________ 4. G X M / J N T G M B M R
_______________________ 5. B G L M K N V M B H L / Y H K / N L X (If needed)
_______________________ 6. W T M X / H Y /F B G B F N F / W N K T U B E B M R
(‘Used by’ or ‘Best Before Date’)
_______________________ 7. L M H K T Z X / V H G W B M B H G L (and/or conditions of use)
_______________________ 8. G T F X / H K / U N L B G X L L / T G W / T W W K X L L
(of the food business operator)
_______________________ 9. I E T V X / H Y / H K B Z B G
______________________ 10. G N M K B M B H G
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

UNSCRAMBLE THE WORDS

DIRECTION: Rearrange the words to form a meaningful sentences.

1. EDIBLE MAKE GARNISHES

____________________________- everything on the dessert plate should be edible and delicious.

2. IT KEEP CLEAN SIMPLE AND

____________________________ - keep the rim of the plate clear.

3. RELATE THE MAKE ON PLATE YOUR TO GARNISHES DESSERT THE

____________________________ - Don’t put garnishes just because you think the dessert needs
color.

4. FLAVORS YOUR DESSERT LAYER AND TEXTURES IN

____________________________ - Textures and flavors hit the palate at different times. All the
components on the plate should build on the dessert, making it better.

5. DIFFERENT TRY PLATES

____________________________ - Various sizes and shapes. The right plate can add for enhance the
theme really well.
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

MATCHING TYPE
DIRECTION: Read the following statement carefully. Match column A with column B, write the
letter that correspond/s the following statement on the space provided before each number.
COLUMN A COLUMN B
______1. It is used to set many cold molded desserts. A.
______2. It is often used as a decoration or accompaniment
for both cold and hot desserts
______3. A simple mixture of flour and water for making
crepes and pancakes and to coate fruit for fritters B.
______ 4. They provide flavor for creams and ice creams
Maybe purchased natural or blanched.
______ 5. The common element in all desserts that contribute C.
Moisture and tenderness to baked goods.
______ 6. It contribute to the richness of desserts. It may be
Flavorings. D.
______ 7. Ripe provides the basis for many desserts that make
An attractively colorful display.
______ 8. When used in desserts it should be fresh and A grade E.
Quality. It can act as a leavening agent or provide
structure.
______ 9. It may be melted to easily blend into fillings and F.
batters.
______10. Serves as a protein and gives the dessert structure.
G.

H.

I.

J.
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

DOUBLE-PUZZLE
DIRECTION: Unscramble clue letters numbered 1 to 10, then use letters encircled as clue letters
to decode the final word/phrase.

1. R E A P S P

2. S L I S P T A C

3. S L S G S

4. G A E T L V B E E // B R I E F

5. W I T E P S N R N

6. T E A L M S

7. T A W E H R R A N E E R

8. C A K I P A G N G

9. T A L E R A S I M

10. D O W O

FINAL WORD/PHRASE:

K G
 National Capital Region
Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

WORD SEARCH
DIRECTION: Read the clues given below and find answers in the puzzle written in horizontal and
vertical pattern.

L H O T S A U C E C A M H A

I R I N H I G O H S C H O O

G E F U D G E L D A R G T L

H L N I E V N D E E L T F E

T S M A C N I S R E H C U A

S Y A R I N T A H E N E D W

A R I C H S A U C E R O G N

U U M A L C O C V I D T E W

C P E C Y T N E W T Y T N E

E N T F R U I T P U R E E S

S A U C E U R Y G B U K E P

S F C U S T A R D S A U C E

1. It is well suited to a simple dessert. _______________________________

2. Cooked ahead of time, then cooled, covered and put in the refrigerator to chill. __________________
3. A soft confection made of butter, sugar, chocolate. ________________________
4. A flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food.
_____________________________
5. It is suited to a rich dessert. _____________________
6. Comes from fresh or cooked fruits, sweetened with sugar. ___________________________
7. It includes products as chocolate sauce and caramel sauce. ___________________________
8. Sauces that are made just before they are to be used. ____________________________
9. A dessert sauce made with egg yolks, sugar and milk and/or cream, flavoured with vanilla.
______________________________
10. A thick chocolate sauce that's served warm, over ice cream, and topped with nuts, whipped
cream or a marachino cherry. ____________________________

National Capital Region

 Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

CROSSWORD PUZZLE
DIRECTION: Use the clues below to fill in the crossword puzzle with the correct word.

1 4
1 3
3
2

5
4

ACROSS:
1. The frame of the presentation in plating a dessert.
2. It counts in keeping things clean in plating dessert.
3. A color that represents passion and excitement on dessert.
4. A natural appetite suppressant, since it can make food look unappetizing.
5. An important part of plate presentation.

DOWN:
1. A color that is sophisticated and elegant.
2. The process of arranging and decorating food to enhance its presentation.
3. An item or substance used as a decoration or embellishment accompanying a prepared food dish or
drink.
4. A color that is fresh and cool, and can be soothing to dessert.
5. It is critical to food presentation, as well as enjoyment. It enhances your customer’s enjoyment to the
food.
National Capital Region
 Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter

NAME: __________________________________ DATE: ____________________

SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

Practicum 1

Plating and Presenting Dessert

Each student will choose one dessert following the guidelines in plating and
presenting tips and techniques in preparing dessert. They will make a video of their
presentation and send it thru FB page.
Your output will be rated using the scoring rubric below:

National Capital Region

Division of Caloocan City
CAMARIN HIGH SCHOOL
Technology and Livelihood Education 9
Fourth Quarter
NAME: __________________________________ DATE: ____________________
SECTION: __________________________
Schedule of TLE Class (Days and Time): _________________________

Practicum 2
Methods of Food Packaging

Each student will prepare one food using any method of food packaging.
Make a video of their presentation and send it thru FB page.
Your output will be rated using the scoring rubric below: