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Week 2 Act 2

The document provides a learning activity sheet that familiarizes students with culinary terms related to vegetables. It includes a list of 10 culinary terms and the vegetables they are associated with. Students are asked to match the culinary terms in column A with the vegetables they describe in column B.

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Joyce Dela Rama Juliano
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461 views1 page

Week 2 Act 2

The document provides a learning activity sheet that familiarizes students with culinary terms related to vegetables. It includes a list of 10 culinary terms and the vegetables they are associated with. Students are asked to match the culinary terms in column A with the vegetables they describe in column B.

Uploaded by

Joyce Dela Rama Juliano
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DAILY LEARNING ACTIVITY SHEET

ACT. 2 WEEK 2
Name:_______________________________ Score:_____________
Year & Section: Day & Date Accomplished_____________
Subject:___ TLE 10_____________________ Parent/Guardian Signature:_______________
Activity Title: Culinary Terms of Vegetables (Match Me!)
Learning Targets: Familiarize on Different Culinary Terms of Vegetables.
Reference Title: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291. Cookery_g10_learning_module
Author: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Page No: 94-106
Main Idea:
Culinary Terms of Vegetables are use on Assortments of fresh vegetables like carrots, turnips, peas, pearl
onions, green beans, cauliflower, asparagus and artichokes.

Example/s:
Culinary Terms of Vegetables
Bouquet ere – bouquet of vegetables Fermiere – carrots, turnips, onions, celery cut into
Printaniere – spring vegetables uniform slices
Jardinière – garden vegetables Florentine – spinach
Primeurs – first spring vegetables Forestiere – mushrooms
Clamart – peas Judic – braised lettuce
Ceecy – carrots Lyonnaise – onions
Doria – cucumbers cooked in butter Nicoise – tomatoes concasse cooked with garlic
Dubarry – cauliflower Parmientier – potatoes
Provençale – tomatoes with garlic, parsley and Princesse – asparagus
sometimes mushrooms or olives
Activity/Exercises:
Directions: Match the culinary terms in column A with the vegetables in column B. Write the letter of your answer on
the space provided.
A B
_____1. asparagus A. Doria
_____2. potatoes B. Dubarry
_____3. tomatoes concasse cooked with garlic C. Fermiere
_____4. Onions D. Florentin
_____5. mushrooms E. Forestiere
_____6. braised lettuce F. Judic
_____7. spinach G. Lyonnaise
_____8. carrots, turnips, onions, celery cut H. Nicoise
into uniform slices I. Parmientier
_____9. cucumbers cooked in butter J. Princesse
_____10. cauliflower K. Provençale 

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