Tle10 He Cookery q2 Mod1 Performmiseenplace v3 (70 Pages)

10
Technology
and
Livelihood Education
Home Economics - COOKERY
Quarter 2 - Module 1
Performing Mise’ en Place
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Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 10
Home Economics - Cookery
Alternative Delivery Mode
Quarter 2 – Module 1: Performing Mise’ en Place
First Edition, 2020
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Published by the Department of Education – Division of Bukidnon
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10
Technology
and
Livelihood Education
Home Economics - COOKERY
Quarter 2 – Module 1:
Performing Mise’en Place
cators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments, a
Department of Education ● Republic of the Philippines

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INTRODUCTORY MESSAGE
For the Facilitator:
Welcome to the Technology and Livelihood Education Home Economics –

Cookery Alternative Delivery Mode (ADM) Module on Performing Mise’ en Place!
This module was collaboratively designed, developed and reviewed by

educators from public institutions to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
For the Learner and Parents:

Welcome to the Technology and Livelihood Education Home Economics –
Cookery Alternative Delivery Mode (ADM) Module on Performing Mise’ en Place!
Our hand is the most essential part of our human body. It is usually used to
illustrate skill, action and purpose. Using our hands we learn, create and accomplish.
Thus, the use of hand in this learning material signifies that you as a learner is
capable and endowed to successfully achieve the significant competencies and skills
at your own pace and time.
This module was designed to provide you with meaningful and fun filled
opportunities for guided and independent learning . You will be enabled to process
the contents of the learning resource while being an active learner.
Some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer ‘ What I Know ‘ before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you have any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies in mise’en place . You
can do it !
Table of Contents
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS
WHAT I KNOW ( Pre-Test )
Lesson 1: Principles of Preparing Vegetables
What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Additional Activities
Assessment
Lesson 2: Characteristics of Quality Vegetables
What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Assessment
Lesson 3: Thawing Frozen Vegetables
What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Assessment
Lesson 4: Washing Raw Vegetables Following Standard Procedure
What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Assessment
Post Assessment
Key to Answer
References
This page is intentionally blank
What I Need to Know
This module will guide you to acquire the essential knowledge and competencies
and at the same time develop your skills in identifying ingredients according to
standard recipe, preparing ingredients according to a given recipe, thawing frozen
ingredients, and washing raw vegetables . Your performances in every activity will
help you to practice gained understanding. The lessons are arranged to follow the
standard sequence of the course. The order in which you read them can be changed
to correspond with the textbook you are now using.
This module is divided into 4 lessons, namely:

 Lesson 1 – Principles of Preparing Vegetables
 Lesson 2 – Characteristics of Quality Vegetables
 Lesson 3 – Thawing Frozen Vegetables
 Lesson 4 – Washing Raw Vegetables
After going through this module, you are expected to:
1.1. classify vegetables according to the type they belong;

1.2. identify vegetables that has flavor and components;
1.3. write a journal;
1.4. identify ingredients according to standard recipe;
2.1. know the characteristics of quality vegetables;
2.2. recognize facts about the characteristics of quality vegetables;
2.3. write a journal;
2.4. prepare ingredients according to a given recipe, required form, and time
frame;
3.1. describe own experience in thawing frozen foods at home;
3.2. recall facts in thawing frozen foods;
3.3. compose a journal;
3.4. thaw frozen vegetables following standard procedures ;
4.1. identify steps in washing vegetables;
4.2. recognize facts in washing raw vegetables;
4.3. explain how to wash raw vegetables following the standard procedure;
4.4. wash raw vegetables following the standard procedure;
How to Learn from this Module
To achieve the objectives, you are to do the following:
 Take your time reading the lessons carefully.
 Follow the directions and/or instructions in the activities and exercises
diligently.
 Answer all the given tests and exercises.
Icons of this Module
What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.
What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.
What’s New An introduction of the new lesson through

various activities, before it will be presented
to you
What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.
What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.
What I Have Activities designed to process what you

Learned have learned from the lesson
What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.
Additional In this portion, additional activity will be
Activities given to you to deepen your knowledge
or skill of the lesson learned.
Assessment This is an undertaking which aims to

assess your level of mastery in
achieving the learning competency.
At the end of this module you will also find :
References This consist the sources used in

developing this module.
Some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the
exercises.
2. Be sure to answer What I Know before moving to the other activities
included in the module.
3. Read the instruction very carefully before doing each task.
4. Observe honesty and integrity in doing the activities as well as in
checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher once you are done with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher .
We hope that with this material, you will experience significant learning
and gain understanding of the relevant competencies.
What I Know
Direction : Let us test what you know on preparing vegetable dishes by

answering the questions below. Read them carefully and choose
the letter of the word/words being described by the statement.
Write your answer in your quiz notebook.
1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable c. sugar
b. meat d. fruit
2. These are shoots from the roots or bulb , an edible part of the plant and
always grows above the ground.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot , soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristics of quality vegetables which refers to the condition
that is not sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.
a. seasonal c. organic
b. local d. real
7. These are foods high in nutrients than food that is artificially grown out of
season.
a. real c. organic
b. seasonal d. local
8. The quality of the vegetable where it is crisp and has bright colors .
a. variety c. mature
b. fresh d. damage
9. This is the most preferred method of thawing frozen vegetables .
a. use of microwave c. cook from frozen
b. thaw under water d. direct heat cooking
10.This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
11. The alternative of cooking frozen vegetables by direct from frozen.
a. thaw under water c. use of microwave
b. cook from frozen d. direct heat cooking
12.This is thawing the frozen vegetable by holding them in their
packaging
under cold running water .
a. direct heat cooking c. thaw under water
b. use of microwave d. cook from frozen
13.The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14.The time frame of washing hands with hot soapy water.
a. 15 seconds c. 10 seconds
b. 30 seconds d. 20 seconds
15.This must not be used in washing raw vegetables.
a. bleach or cold water c. warm water or bleach
b. soap or hot water d. soap or bleach
Lesson 1 Principles of Preparing
Vegetables
What I Need to Know
SKILLS AND COMPETENCY:
It is very important to prepare food safely to help stop harmful bacteria

from spreading and growing. You can take some steps to help protect yourself
and your family from the spread of harmful bacteria.
At the end of this lesson you are expected to:
 Classify vegetables according to the type they belong;

 Identify vegetables that has flavour and components;
 Write a journal;
 Identify ingredients according to standard recipe.
What I Know
Direction : To test yourself about the principles of preparing vegetables,
answer the questions below. Write your answers in your quiz
notebook.
1. They have to be prepared before they are ready to serve or used as an

ingredient in a cooked dish.
a. vegetables c. fruits
b. ingredients d. solution
2. This is a category of food which can be obtained from any part of plant
which is edible.
a. fruits c. solution
b. vegetables d. water
3. These are parts of the plant where the leaves are used as vegetable.
a. stem c. leaves
b. seeds d. roots
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4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of
some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of
beets and eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete , specific set of written instructions for cooks to produce
consistent, high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involves the cost of one
serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the
product being created.
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that includes legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables
What’s In
Preparing vegetables can be threatening for some people because
they come in all kinds of shapes and sizes, and have different flavours and
textures. However, after cooking them once or twice, and getting the feel of
how to treat them, one will be able to figure out the co oking methods or
flavourings that suit them best.
Vegetables are cooked to improve their color, texture, and flavour. For
the reason that there are vast varieties, the cooking methods will also vary
depending on the preferred result. In professional food s ervice production,
vegetables are ofte n blanched or par cooked in boiling salted water as a mise
en place step, and finished by other cooking methods such as sautéing,
frying, or roasting.
What’s New
Activity 1: Classify vegetables according to the type they belong.
Direction: Using the table below, give an example of the nine classification
of vegetables.
Classification of Vegetable Example

Stem Vegetable
Leafy Vegetable
Flower Vegetable
Stalk or Bulb Vegetables
Seed Vegetables
Root Vegetables
Tuber Vegetables
Fruit Vegetable
Fungi Vegetables
What Is It
The nutrient content, the taste and the texture of vegetable plants is
affected the way they are handled and cooked. With this reason, it is of
utmost importance for vegetables to be always washed before cooking or
serving them raw.
Vegetables has to be prepared before they are served or used as an
ingredient in a cooked dish. Prior to preparation, you need to identify the
various kinds of vegetables and different tools and equipment needed in the
preparation of vegetables since it is an important factor to consider in the
preparation of vegetables.
Classification of vegetables
Vegetables is a category of food which can be obtained from any part

of plant which is edible. The edible parts can be stem, leaves, flowers, roots,
tubers and sometimes fruits.
1. Stem Vegetables
It is an edible part of the plant which shoots from the roots or bulb and
it always grows above the ground unlike roots or bulb. Examples are
Artichoke, Asparagus, Celery, Fennel, Bamboo, and Shoots.
2. Leaves Vegetables
Vegetables that are leafy belong in this category such as spinach,

cabbage, water cress, lettuce, bok choy, gai lan, choy sum, brussels sprouts,
witloof, silverbeet, radicchio, kale, collard leaves, Swiss chard, mustard
leaves, and fenugreek leaves .
3. Flower Vegetables
Plants that has flowers is used as vegetables in the culinary world.

They are seasonal and abundant during a particular season of the year. Such
plants are only grown for their flower buds. Examples of the se are cauliflower,
broccoli, courgette flowers, squash blossoms, artichoke, agati (dok kae,
Thailand), banana flower, and lotus.
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4. Stalk or Bulb Vegetables
This is the part of the plant which grows just below the ground and is
the portion which is in between the stem and the root, the root actually comes
out from the bottom of the bulb. Bulbs are generally in layers of skin and they
are very strong in flavour . Examples are onion, garlic, spring onion, leek,
kohlrabi, fennel and shallots.
5. Seed Vegetables (Beans)
This category include legumes which is used as food, it is actually the

fruit of the plant of which the seed is eaten, sometimes its peeled like green
peas. Some example are mungbean, garbanzos, coepea, kidney bean, soy
bean and white bean.
6. Root Vegetables
This category includes plants of which roots are edible and is used as
vegetables. Usually long, round, and swollen taproot. Some examples of root
vegetables are beet, carrot, radish, horseradish, turnip, celeriac, daikon,
enset, jicama, konjac, maca, arrowroot, Chinese water chestnut, taro, and etc.
7. Tuber Vegetables
In this group are those plants in which the roots are modified and
enlarged into a swollen structure that is full of nutrients. They are usually
located at the end of the plant root attached as a lump of rock, e.g. potato.
These vegetables are potato, cassava, sweet potato, taro, Jerusalem
artichoke, yam, yacon, kumara, etc.
8. Fruit Vegetable
The vegetables that bear fruits are under this category. But there are
plants that bear sweet and fleshy fruit that are eaten raw and plants of which
grains or seed of their fruit are used, do not fall in this category . Examples
are beans, legumes, tomatoes, avocado, bitter gourd, eggplant, caigua or
bottle gourd, bell peppers, ackee, African eggplant, ash gourd or winter
melon, chayote and other plants.
9. Fungi Vegetables
Commonly known as mushrooms, and various types are available of
which some are edible and some are poisonous. Some examples are button
mushroom, enoki, oyster, shitake, truffles, portabello, boletus, chanterelles,
grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel, etc.
Preparing vegetables
 Wash your hands before preparing foods. Hands should be washed

thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or seafood, as well as after
using the bathroom, changing diapers, or handling pets.
 Removing outer leaves or peeling may decrease the amount of
pesticide residues or harmful microbes on fruits and vegetables.
 Wash all vegetables with cool tap water to remove dirt and residues.
 Scrub firm produce with a clean produce brush.
 Don't wash vegetables with household soaps and detergents.
 Don't cross-contaminate. Use clean cutting boards and utensils when
handling fresh produce. Use one clean cutting board for fresh produce
and a separate one for raw meat, poultry, and seafood.
 Wash surfaces often. Cutting boards, dishes, utensils, and countertops
should be washed with hot, soapy water after coming in contact with
fresh produce or raw meat, poultry, or seafood.
 Cutting boards and countertops can be sanitized with a solution of one
 teaspoon of chlorine bleach in one quart of water. Be aware of the
hazards associated with storing and using bleach, and do not apply the
solution directly to fruits and vegetables.
 Refrigerate fresh produce within two hours of peeling or cutting.
Discard cut produce left at room temperature for more than two hours.
Preparing Fresh Vegetables
1.Washing
 Wash all vegetables thoroughly

 Scrub well unpeeled vegetables, like potatoes for baking
 Wash green leafy vegetables in several changes of cold water
 After washing, drain well and refrigerate lightly covered to prevent drying.
https://www.shape.com.sg/food/easy-to-prepare-vegetables/
2. Soaking
 Do not soak vegetables for long periods to prevent flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
6
water to eliminate insects.
7
 Limp vegetables can be soaked briefly in cold water to restore crispness.
3. Peeling and
Cutting
 Peel vegetables as thinly as possible.

 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet
potato) or
hold under water until ready to use.
 Save edible trim for soups, stocks and purees.
Serving
 Fresh produce should be placed unrefrigerated on the table not longer

than two hours.
 Use a cooler with ice or ice gel packs to transport or store cut fresh
vegetables at picnics or other summer events. Keep raw meats in a
separate cooler.
Flavor Components of Vegetables
1. Sugar – Fructose – This is the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when
combined with salt and is found in large amount from young and fresh
vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables
like onions, leeks, garlic, chives, cabbage and broccoli.
Color Components of Vegetables
1. Chlorophyll – a fat soluble compound responsible for the green color of

plants. When combined with acid, it forms pheophytin which produces an olive
green color. When combine with alkali, it forms chlorophyllins which produces
a more intense green color. The addition of baking soda when cooking that
results to brighter green color, is an example.
2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

 beta carotene from carrots and squash
 lycopene, from tomatoes
3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments
(beets) tube, eggplants
What is a Standardized Recipe?
The United States Department of Agriculture (USDA), defines

standardized recipe as one that “has been tried, adapted, and retried several
times for use by a given food service operation and has been found to
produce the same good results and yield every time when the exact
procedures are used with same type of equipment and the same quantity and
quality of ingredients.”
In easier terms, a standardized recipe is a complete, specific set of

written instructions for cooks to produce consistent, high-quality recipes every
time! Benefits of Standardized Recipes Standardized recipes provide a means
to establish consistency in the quality of all foods being made, menu planning,
and food and labor costs. Understanding how to properly use standardized
recipes ensures that the food being prepared is the same regardless of who
does the cooking.
The food should be the same in taste, texture, yield, appearance,
nutritional value, and cost. Ensuing the correct portion sizes listed on a
standardized recipe helps to prevent running out of food and also controls the
amount of food wasted.
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Benefits of Standardized Recipes
Standardized recipes offer a means to establish consistency in the

quality of all foods being made, in menu planning, and food and labor costs.
Understanding how to properly use standardized recipes guarantees
that the food being prepared is the same regardless of who does the cooking.
The food should be the same in taste, texture, yield, appearance, nutritional
value, and cost. Following the correct portion sizes listed on a standardized
recipe helps to prevent running out of food and also controls the amount of
food wasted. Special Dietary Needs/Accommodations The use of
standardized recipes is also an easy way to keep track of special dietary
needs and/or accommodations of the children served.
Following a standardized recipe ensures that people on varying diets
are receiving the correct type and amount of food to meet their documented
dietary needs and restrictions. For children with food allergies, serving foods
prepared from a standardized recipe offers assurance to the child and to the
parent that an additional ingredient that may contain a major food allergen has
not been added to the final product.
If a cook strays from the standardized recipe by incorporating

additional ingredients, the product quality and portion sizes change, the cost
increases, and the potential of unknowingly serving an allergic child an
allergen increases. This is a risk that no one wants to knowingly take.
Elements of a Standardized Recipe
1. Recipe Title – This is the name of the product being created.

2. Recipe Category – This is the classification of the creditable component(s)
being claimed for reimbursement (fruit, vegetable, meat or meat alternate,
bread or grain, and dairy).
3. Serving Size – This is the single required portion of the final product being
served to a child.
4. Recipe Yield - This is the total number of servings available when the final
product is made.
5. Equipment and Utensils to Use – Listing of cooking and serving tools
needed to produce and serve the food item.
6. Ingredients – Food items used in the recipe.
7. Weight and Volume of each ingredient – This is the required amount of
each ingredients in the recipe.
8. Preparation Instructions – These are the specific directions for preparing
the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature and
amount of time needed for the highest quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the
safety the food being produced throughout the preparation and
serving. ( i.e. cooking to proper internal temperatures, cross
contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per
serving (i.e. calories, protein, fat, carbohydrates, etc.)
11
What’s More
Activity 2: Identifying vegetables that has flavour and color components.
Direction: Study the word puzzle below. Find the vegetable and encircle
them. You can find them across and downward.
b r o c c o l i a b c d e f g
h i g k l n m n o p q r s t u
v g w x y i z a a b b c c d d
e a e f f o g g h h i i j j k
k r l l m n m n n o o p p q q
r l e e k s r s s t t u u v v
w i w x x y y z z a q b r c s
d c h i v e s t e u f v g w h
i x j y k g l z m a n a o b p
u u v v w g w x x y y z z b c
m n n o o p p q q r r s s t t
g g h h i l i j c j k k l l m
f f e e c a b b a g e d d c c
r s t u v n w x r y z a a b b
e f g h i t j k r l m n o p q
a b c d z y x t o m a t o e s
w v u t s r q p t o n m l k j
i h g f e d c b s q u a s h a
1. broccoli 6. onions
2. tomatoes 7. eggplant
3. cabbage 8. garlic
4. chives 9. carrots
5. leeks 10.squash
What I Have Learned
Activity 3: Writing a journal.
Direction: Write what you have learned about the principles of preparing
vegetables. To rate your answer, please refer to the rubric for
scoring.
Journal Writing
Date:
Topic:
I learned that _
_
I realized that_
_
Rubric
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Rubric
CRITERIA POOR GOOD VERY EXCELLENT

(1) (2) GOOD (4)
(3)
Presents Presents Presents Presents
Understanding incomplete accurate accurate accurate
Information and or information information information
Ideas inaccurate and ideas. and and insights.
information complete
and ideas. ideas.
Expresses Expresses Expresses Expresses
few ideas some ideas, ideas many ideas
with limited supported supported supported
Analyzing and support by by relevant by relevant effectively by
Explaining relevant evidence. evidence. relevant
evidence. evidence.
Asks few Asks some Asks good Asks

questions. questions. questions. probing
questions.
Meaning Meaning Meaning Meaning and
and intent and intent and intent intent are
are not are are clear. clear and
clear. sometimes engaging.
Communication unclear. .
Shows Shows Shows clear Shows

limited some sense sense of strong sense
sense of of purpose purpose and of purpose
purpose and audience. and
and audience. audience.
audience.
Does not Shows Shows clear Shows clear
Application have preparatory preparatory and perfect
preparatory skills. skills. preparatory
skills. skills.
Makes less Makes Makes Makes
Making personal personal considerable positive
Connections connection connections personal personal
with the with the connection connections
topic. topic. with the with the
topic. topic.
Overall Rating: / 20
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
What I Can Do
Activity 4: Identifying ingredients according to standard recipe.
Direction: Below is a CHOPSUEY Recipe .Check whether the ingredients

are listed according to standard recipe. Write your answers in
your activity notebook.
Chopsuey Ingredients
 ¼ kilo pork; sliced into small pieces

 ¼ kilo shrimps; shelled
 ¼ kilo chicken giblets & liver; sliced to small pieces
 2 – 3 chicken wings, cut into small pieces
 1 piece red bell pepper; sliced
 1 medium carrot; sliced into thin circles
 ¼ kilo cabbage; cut into 2-inch portions
 2 stalks of leeks; cut into 2-inch portions
 3 stalks celery;cut into 2-inch portions
 ¼ kilo cauliflower; divided into flowerettes
 ¼ kilo sayote; peeled and sliced
 ¼ kilo snow peas; stringed or pork broth
 1 tablespoon cornstarch
 2 cloves garlic; minced
 1 onion; chopped
 2 cups chicken
 Salt to taste
 Cooking oil
Your answer will be rated using the scoring rubric below:
SCORE CRITERIA
4 Explains very clearly the complete
guidelines to consider in choosing
the correct ingredients.
3 Explains clearly the complete

15
2 Explains partially the guidelines to
consider in choosing the correct
ingredients.
1 Was not able to explain any

Direction : In order to deepen your understanding of the lesson, browse the
internet about benefits of using ingredients based on standard
recipes. Write it in your assignment notebook.
Assessment
Direction : Let us test how much did you learn on the principles of preparing
vegetables. Write your answers in your quiz notebook.
1. They have to be prepared before they are ready to serve or used as an

ingredient in a cooked dish.
a. vegetables c. fruits
b. ingredients d. solution
2. This is a category of food which can be obtained from any part of plant
which is edible.
a. fruits c. solution
b. vegetables d. water
3. These are parts of the plant where the leaves are used as vegetable.
a. stem c. leaves
b. seeds d. roots
4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of
some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of
beets and eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete , specific set of written instructions for cooks to produce
consistent, high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involve the cost of one
serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that includes legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables
Lesson
Characteristics of Quality Vegetables
2
What I Need to Know
Lesson 2 is a continuation of the topic in lesson 1 about the principles
of preparing vegetables. It talks about the quality of vegetables which can be
determined accurately by measuring the physical and/or chemical
components related to the attribute.
In addition, the texture and firmness, taste, flavor and smell, and the
nutritional quality can be estimated by destructive methods and some can be
estimated by nondestructive methods. Some of the nondestructive methods,
which employ optical, vibrational, electrical, nuclear magnetic resonant, and
gas analysis techniques, have potential for commercial application.
SKILLS AND COMPETENCIES/OBJECTIVES:
 Know the characteristics of quality vegetables;

 Recognize facts about the characteristics of quality vegetables;
 Write a journal;
 Prepare ingredients according to a given recipe, required, form and the
time frame.
19
What I Know
Direction : Let us test what you know on the characteristics of quality

vegetable by answering the questions below. Read them
carefully and choose the letter of the word that is being
described by the statement. Write your answer in your quiz
notebook.
1. It refers to the characteristics of fresh vegetables which is generally based

on its chemical composition or physical characteristics.
a. quality c. value
b. freshness d. quantity
2. These can be estimated by destructive methods and some by non-
destructive methods.
a. features c. freshness
b. value d. quality
3. This differs the ideal characteristics for quality grades of vegetables.
a. value c. quality
b. commodity d. value
4. The characteristics of high quality food that are easy to digest and tend to
be free from fake ingredients.
a. organic c. local
b. minimally processed d. seasonal
5. The vegetable that contains natural flavourings and are not sprayed with any
pesticides or chemicals.
a. minimally processed c. contains real ingredients
b. organic d. local
6. This refers to vegetables that have no artificial substances added, and
nothing is
genetically modified.
b. local d. contains real ingredients
7. This refers to local produce that is always healthier than shipped produce.
a. contains real ingredients c. organic
8. This refers to foods that are abundantly available when they are in their peak
season and have higher nutrients than foods that are artificially grown out of
season.
a. organic c. local
9. These are vegetables that are crisp and bright in colors.
a. fresh c. frozen
b. thawed d. withered
10. It refers to the absence of decay or insect infestation
a. in good condition c. cooked
b. fresh d. frozen
11. The vegetable that has no mechanical damage or injury.
a. good handling c. fresh
b. good condition d. frozen
12. This refers to the vegetable that has the right degree of maturity .
a. seasoned c. frozen
b. mature d. thawed
13. It refers to the different varieties that differ in color, shape, texture and
sometimes flavour.
a. handled properly c. variety
b. local d. fresh
14. This characterizes the quality determination of fruits and vegetables which
is at present characterized by the overpowering use of sensory n evaluation.
a. feel evaluation c. sensory evaluation
b. physical evaluation d. touch evaluation
15.This refers to the quality determination of N-containing mpounds,
co carbohydrates, and so on) in vegetables.
a. technical compounds c. water compounds
b. quality compounds d. chemical compounds
What’s In
. In lesson 1, you learned about the importance of preparing vegetables

safely to help stop harmful bacteria from spreading and growing. With this,
you can take some steps to help protect yourself and your family from the
spread of harmful bacteria.
When preparing food, your goal is to preserve the nutritive value of the
food and utilize healthy fats, reasonable portions, and whole foods.
What’s New
Activity 1: Knowing the characteristics of quality vegetables.
Direction: Using the advance organizer below, show the five characteristics
of vegetables.
5 5 characteristics of quality vegetables
What Is It
Quality of fresh vegetables is generally based on the chemical

composition or physical characteristics or a combination of these two factors.
Features of interest to the consumers are visual appearance, texture and
firmness, sensory, nutritional and food safety. These can be estimated by
destructive methods and some by non-destructive methods.
Moreover, the ideal characteristics for quality grades will differ with
commodity. That is why, it is very important to be aware of market standards
for each commodity that you are going to prepare.
20
In addition,quality determination of fruits and vegetables is at present
characterized by the overpowering use of sensory evaluation. There is also
content control in the processing industry, of some chemical components (N-
containing compounds, carbohydrates, and so on), and packaging and
labelling controls.
5 characteristics of high quality food
1. Minimally processed- Choose foods that are close to the way they
naturally occur. Fruits, vegetables, whole grains, dairy, meats, beans, nuts
and seeds. These are easier to digest and tend to be free from fake
ingredients.
2. Organic- Organic produce is not sprayed with any pesticides or

chemicals. There are no artificial substances added, and nothing is
genetically modified. Choose organic whenever possible.
3. Contains real ingredients- A perfect example is “natural flavouring”.

Sounds good, but do you actually know what it is? You may be surprised to
know that these natural flavourings are usually artificial additives that are
highly addictive and neurologically toxic.
4. Local- Local produce is always healthier than shipped produce. Many

imported foods are picked before they are ripe and are delivered weeks
after. The longer fruits and vegetables have been cut off from their life
source, the less nutrients they contain.
5. Seasonal- Seasonal food is higher in nutrients than food that is artificially

grown out of season. Buying seasonal foods usually means the taste will be
much better and your fruits and vegetables will be less expensive.
Factors to consider in choosing good quality vegetables
1. Freshness
 Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety
 Different varieties differ in color, shape, texture and sometimes flavor.
21
What’s More
Activity 2 : Recognizing facts about the characteristics of quality vegetables.
Direction : Tell whether the statement is true or false. Write T on the space
Provided if it is true and the letter F if it is not true.
1. Minimally processed foods are easier to digest and tend to be free

from fake ingredients.
2.Organic produce has artificial substances added, and nothing is
genetically modified.
3. Local produce is always healthier than shipped produce.
4. The longer fruits and vegetables have been cut off from their life
source more nutrients they contain.
5. Buying seasonal foods means the taste is much better and your
fruits and vegetables will be less expensive.
6. Fresh vegetables are crisp and have dull color.
7. The vegetable has bright and natural color.
8. The plating can be cut in any size and shape.
9. The texture in cooking the vegetable has the right degree of done-
ness.
10. Do not combine acid vegetables, such as tomatoes, to green
vegetables just before serving to prevent discoloration of
greens.
What I Have Learned
Activity 3: Writing a journal.
Direction: Tell your understanding of the topic presented in the given

format . Refer to the rubrics for your rating.
Journal Writing
Date:
Topic:
I learned that
_
_
I realized that
4
_
_
Rubric

(1) (2) GOOD (4)
(3)
and ideas. ideas.
few ideas some ideas, ideas many ideas
with limited supported supported supported
Analyzing and support by by relevant by relevant effectively by
Explaining relevant evidence. evidence. relevant
evidence. evidence.
Asks few Asks some Asks good Asks

questions. questions. questions. probing
questions.

limited some sense sense of strong sense
sense of of purpose purpose and of purpose
purpose and audience. and
and audience. audience.
audience.
skills. skills.
topic. topic.
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
24
What I Can Do
Activity 4: Preparing of ingredients, the required form and time frame of a
particular recipe.
Direction: For 15 points, give the ingredients with the corresponding

measurement in preparing Sauteed Mushroom. Use your activity
notebook .
Sauteed Mushroom
Ingredients Measurement
Your performance will be rated using the rubric below.
Score Criteria
4 Prepared the ingredients correctly

with the corresponding measurement
for sautéed mushroom and performs
the skill without supervision.
for sautéed mushroom and performs
the skill without some assistance or
supervision.
for sautéed mushroom with minor
errors and performs the skill with
some assistance and/or supervision.
1 Was not able to prepare the
ingredients correctly and the
corresponding measurements for
sautéed mushroom and performs the
skill unsatisfactorily.
25
Direction : In order to deepen your understanding of the lesson, read books

on the benefits of using quality vegetables in vegetable
preparation . Write your answers in your assignment notebook.
Assessment
Direction : Did you enjoy the activities in lesson 2?Let us test how much
you learned from it. Write your answers in your quiz notebook.
1. It refers to the characteristics of fresh vegetables which is generally based

on its chemical composition or physical characteristics.
a. quality c. value
b. freshness d. quantity
2. These can be estimated by destructive methods and some by non-
destructive methods.
a. features c. freshness
b. value d. quality
3. This differs the ideal characteristics for quality grades of vegetables.
a. value c. quality
b. commodity d. value
4. The characteristics of high quality food that are easy to digest and tend to
be free from fake ingredients.
a. organic c. local
5. The vegetable that contains natural flavourings and are not sprayed with any
pesticides or chemicals.
a. minimally processed c. contains real ingredients
b. organic d. local
6. This refers to vegetables that has no artificial substances added, and
nothing is genetically modified.
b. local d. contains real ingredients
7. This refers to local produce that is always healthier than shipped produce.
a. contains real ingredients c. organic
8. This refers to food that are abundantly available when it is their peak season
and has higher nutrients than food that is artificially grown out of season.
a. organic c. local
9. These are vegetables that are crisp and bright in colors.
a. fresh c. frozen
b. thawed d. withered
10. It refers to the absence of decay or insect infestation
a. in good condition c. cooked
b. fresh d. frozen
11. The vegetable that has no mechanical damage or injury.
a. good handling c. fresh
b. good condition d. frozen
12. This refers to the vegetable that has the right degree of maturity .
a. seasoned c. frozen
b. mature d. thawed
13. It refers to the different varieties which differ in color, shape, texture and
sometimes flavour.
a. handled properly c. variety
b. local d. fresh
14. This characterizes the quality determination of fruits and vegetables which
is at present characterized by the overpowering use of sensory
evaluation.
a. feel evaluation c. sensory evaluation
b. physical evaluation d. touch evaluation
15.This refers to the quality determination of N-containing compounds,
carbohydrates, and so on) in vegetables.
a. technical compounds c. water compounds
b. quality compounds d. chemical compounds
27
Lesson
Thawing Frozen Vegetables
3
What I Need to Know
Lesson 3 is on thawing frozen vegetables and it is said that freezing

does not kill microorganisms, but it slows down its growth.
When we thaw frozen foods, the parts of the outer surface warm up
enough to permit dangerous microorganisms to grow. Since it can take more
than four hours to thaw most food, it is very vital to thaw it well to prevent
dangerous microorganisms to grow.
 Describe own experience in thawing frozen foods at home;

 Recall facts in thawing frozen foods;
 Compose a journal;
 Thaw frozen ingredients following standard procedure;
 Thaw frozen vegetables following standard procedure.
What I Know
Direction : Let us test what you know on thawing vegetable by answering

the questions below. Read them carefully and choose the letter
that is best described by the statement. Write your answer in
your quiz notebook.
1. These are foods that are easy to include in our nutrient-rich foods in our
diet.
a. frozen foods c. thawed foods
b. fresh foods d. preserved foods
2. This process requires strategy so as not to lose too much quality or the
essential nutrients.
a. re-freezing c. freezing
b. thawing d. stirring
3. The vegetables that are often picked at the peak of ripeness and flash
frozen, to preserve nutrients and prevent spoiling.
a. frozen c. thawed
b. chilled d. preserved
4. This is the preferred method of thawing frozen vegetables.
a. cook from frozen c. under water
b. microwave d. heating
5. Heating a wok or a skillet is a process done to frozen vegetables.
a. stir-fry c. defrosting
b. frying d. thawing
6. This is an alternative of cooking direct from frozen.
a. cook from frozen c. thawing
b. microwave d. under water
7. The duration of thawing vegetables using the microwave .
a. 3 minutes c. 5 minutes
b. 4 minutes d. 2 minutes
8. The starting time of thawing frozen corn cob with two ears using microwave.
a. 11 to 14 minutes c. 8 to 10 minutes
b. 4 to 6 minutes d. 2 to 4 minutes
9. This is the starting time of thawing frozen corn cob with four ears using
microwave.
10. For thawing frozen corn cob with six ears , this is the time to start.
11. This is the best way of thawing leafy and bulky frozen vegetables, such as
broccoli spears, turnip greens and spinach.
a. under the sun c. defrosting
b. cook from frozen d. microwave
12. In thawing frozen vegetables under water, this must be avoided.
a. cold water c. warm water
b. ice water d. chilled water
13. An important step to be done to frozen vegetables immediately after
thawing.
a. peel c. cook
b. wash d. slice
14. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days c. 3 to 4 days
b. 3 to 5 days d. 1 to 3 days
15.This is to be done to vegetables left outside the refrigerator for more than
two hours for it may have developed dangerous bacteria.
a. refrigerate c. discard
b. wash d. re-freeze
29
What’s In
Vegetables
are important sources of vitamins, minerals, and
antioxidants providing human health benefits. Regular intake of recommended
amount of vegetables leads to sound health. Most of the vegetables have low
fat and calories, minerals, dietary fiber, folic acid, vitamin A , and vitamin C.
On the other hand, the quality of vegetables depends on the production
system and handling procedures after harvest, horticultural production
systems, environmental factors, and management practices.
What’s New
Activity 1: Describing one’s experience in thawing frozen foods.
Direction: At home, we practice freezing our foods to avoid it from spoilage

and it follows the need to thaw them. With this in mind, in your own
experience, tell how you thaw frozen vegetables at home.
How to thaw frozen vegetables

SCORE CRITERIA

guidelines in thawing frozen foods.

guidelines in thawing frozen foods.
2 Explains partially the guidelines in

thawing frozen foods.

guidelines to consider in thawing
frozen foods.
What Is It
Thawing frozen vegetables is actually a little more complex than the
standard method of thawing meats and seafood overnight in the refrigerator.
Frozen vegetables are an easy way to include more nutrient-rich foods in your
diet. They are con venient, have a long shelf life and cook quickly. Frozen
vegetables are often picked at the peak of ripeness and flash frozen, to
preserve nutrients and prevent spoiling. So, they have much of the same
nutritional value as fresh vegetables. If you purchase frozen raw or lightly
blanched vegetables, you may want to cook them and re-freeze them so they
are that much faster to prepare for a quick meal. This process requires some
strategy so that you do not lose too much quality or essential nutrients.
1. Cook From Frozen
The preferred method of thawing frozen vegetables is to cook them

direct from frozen. Bring a little water ½ to 2/3 cup per 16 ounces of frozen
vegetables to boil in a covered saucepan over mediu m heat. Add the
vegetables and cover.
Separate the pieces as they cook. Continue doing it until the

vegetables are tender, typically 7 to 10 minutes.
31
To stir-fry frozen vegetables, heat a wok or a skillet , add peanut oil.
Add the frozen vegetables and cook for 5 to 7 minutes until crisp.
2. Microwave
Microwave frozen vegetables is an alternative of cooking direct from

frozen. Place them directly in a microwave-safe bowl with 2 to 4 tablespoons
of water, and microwave it for 4 minutes. Check the vegetables and stir.
Continue cooking minute by minute until heated through.
For large ears of corn on the cob moderately in the microwave if you
plan to boil them on the stove top, and consume immediately after cooking.
This process will heat the cobs through before the kernels turn mushy.
Smaller ears may be good to boil directly from frozen. Microwave frozen ears
of corn in ¼ cup of water. Start with 4 to 6 minutes for two ears, 8 to 10
minutes for four ears, and 11 to 14 minutes for six ears.
3. Thaw Under Water
Defrost exact leafy and bulky frozen vegetables, like broccoli spears,
turnip greens and spinach. Do this by holding them in their packaging under
cold running water. Avoid using warm or hot water. Press the packaging
lightly with your fingers and thumbs to feel the change in texture of the frozen
vegetables to thawed. Open the packaging and briefly drain in a colander
before using in a recipe.
Tip
It is important to cook frozen vegetables immediately after thawing to

avoid mushiness.
If you also have leftover thawed and cooked vegetables in your

refrigerator, you can freeze them within three to four days, but they may not
taste up to par. If you prefer, you can sauté, boil or steam most frozen
vegetables without thawing them first. Corn on the cob is best thawed in the
refrigerator or in cold water before cooking. However, leafy greens, such as
spinach, do best when soaked in cold water, or they may release too much
water into your recipe.
Warning
Please do not thaw foods, including vegetables, on the counter or

outside because it will invite dangerous bacteria, which can lead to food
poisoning. If you thaw vegetables in the microwave they reach a high
temperature that calls bacteria, so you must cook them immediately to
preserve quality and prevent food-borne illness. If you have left your
vegetables outside of the refrigerator for more than two hours, discard them,
as they may have developed dangerous bacteria.
What’s More
Activity 2: Recalling facts in thawing frozen foods.
Direction: Read the questions carefully. Write T on the space provided if the
statement is true and the letter F if not true. Choose the letter of
your answer and write it on the spaces provided before each
number.
1. Frozen vegetables are often picked at the peak of ripeness and

flash frozen, to preserve nutrients and prevent spoiling.
2. The preferred method of thawing frozen vegetables is to cook
them direct from frozen.
3. Microwave frozen vegetables is an alternative of cooking direct
from frozen.
4. Defrost exact leafy and bulky frozen vegetables, like broccoli
spears turnip greens and spinach.
5. In thawing vegetables under water ,do not use warm or hot water.
6. In cooking, cook frozen vegetables immediately after thawing to
avoid mushiness.
7. Corn on the cob is best thawed in the refrigerator or in cold water
before cooking.
8. If you have left your vegetables outside of the refrigerator for more
than two hours, discard them, as they may have developed
bacteria.
9. Frozen vegetables are the easiest way to include more nutrient-
rich foods in your diet.
33
10. Thawing vegetables in the microwave oven that reaches a high
temperature that calls bacteria, you must cook them immediately
to preserve quality and prevent food-borne illness.
What I Have Learned
Activity 3: Composing a journal of their own learning in thawing

vegetables.
Direction: Write your understanding of the topic presented in the given

format. Refer to the rubric for your rating.
Journal Writing
Date:
Topic:
I learned that
I realized that
_
4
Rubric

(1) (2) GOOD (4)
(3)
and ideas. ideas.
few ideas some ideas many ideas
with limited ideas, supported supported
Analyzing and support by supported by relevant effectively by
Explaining relevant by relevant evidence. relevant
evidence. evidence. evidence.
Asks few Asks Asks good Asks

questions. some questions. probing
questions. questions.

limited some sense of strong sense
sense of sense of purpose and of purpose
purpose purpose audience. and
and and audience.
audience. audience.
skills. skills.
topic. topic.
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
35
What I Can Do
Activity 4: Thawing of frozen vegetables following standard procedures.
Direction: Perform one method of thawing frozen vegetables. Write your

answers in your activity notebook.
SCORE CRITERIA
4 Demonstrated the guidelines in

thawing frozen vegetables related to
the given standard.
3 Demonstrated clearly the guidelines

in thawing frozen vegetables related
to the given standard.
2 Demonstrated partially the guidelines

in thawing frozen vegetables related
to the given standard.
1 Was not able to demonstrate any of

the guidelines in thawing frozen
vegetables related to the given
standard.

on the importance of thawing frozen vegetables . Write your
answers in your assignment notebook.
Assessment
Direction : Did you enjoy the activities in lesson 3? Let us test how much you
learned from it. Choose the letter of your answer. Write it in your
quiz notebook.
1. These are foods that are easy to include in our nutrient-rich foods in our
diet.
a. frozen foods c. thawed foods
b. fresh foods d. preserved foods
2. This process requires strategy so as not to lose too much quality or the
essential nutrients.
a. re-freezing c. freezing
b. thawing d. stirring
3. The vegetables that are often picked at the peak of ripeness and flash
frozen, to preserve nutrients and prevent spoiling.
a. frozen c. thawed
b. chilled d. preserved
4. This is the preferred method of thawing frozen vegetables.
a. cook from frozen c. under water
b. microwave d. heating
5. Heating a wok or a skillet is a process done to frozen vegetables.
a. stir-fry c. defrosting
b. frying d. thawing
6. This is an alternative of cooking direct from frozen.
a. cook from frozen c. thawing
b. microwave d. under water
37
7. The duration of thawing vegetables using the microwave .
a. 3 minutes c. 5 minutes
b. 4 minutes d. 2 minutes
8. The starting time of thawing frozen corn cob with two ears using microwave.
9. This is the starting time of thawing frozen corn cob with four ears using
microwave.
10. For thawing frozen corn cob with six ears, this is the time to start.
11. This is the best way of thawing leafy and bulky frozen vegetables, such as
broccoli spears, turnip greens and spinach.
a. under the sun c. defrosting
b. cook from frozen d. microwave
12. In thawing frozen vegetables under water, this must be avoided.
a. cold water c. warm water
b. ice water d. chilled water
13. An important step to be done to frozen vegetables immediately after
thawing.
a. peel c. cook
b. wash d. slice
14. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days c. 3 to 4 days
b. 3 to 5 days d. 1 to 3 days
15.This is to be done to vegetables left outside the refrigerator for more than
two hours for it may have developed dangerous bacteria.
a. refrigerate c. discard
b. wash d. re-freeze
Lesson
Washing Raw Vegetables Following Standard Pro
4
What I Need to Know

Lesson 4 is on washing raw vegetables according to the standard
procedures. This further tells us that the fruits and vegetables you eat are
laden with pesticides and chemicals, making it harmful to human health.
The high levels of chemicals and pesticides pose a threat to human
health by damaging the nervous and reproductive systems, disrupting the
immune system, and even leading to cancer in some cases. The risk factors
make it necessary to wash vegetables in the right way to stay safe from
diseases.
 Identify steps in washing raw vegetables;

 Recognize facts in washing raw vegetables;
 Explain how to wash raw vegetables following the standard procedure;
 Wash raw vegetables following standard procedures.
What I Know
Direction : Let us test what you know about washing raw vegetables by
answering the questions below. Read them carefully and choose
the letter that is best described by the statement. Write your
answer in your quiz notebook.
1. The type of water needed in washing all fresh vegetables.

a. running and drinking water c. distilled water
b. stagnant water d. ice water
2. The water to be used in washing our hands for 20 seconds before and after
handling fresh produce.
a. hot soapy water c. lukewarm soapy water
b. warm water d. cold soapy water
3. The duration of washing hands before handling any vegetables.
4. This is the water temperature in washing vegetables.
a. 10 degrees c. 20 degrees
b. 15 degrees d. 30 degrees
5. The brush that is to be used in scrubbing carrots, potatoes, cucumber and
squash to avoid being scratched.
a. brush bristles c. kitchen brush
b. tooth brush d. thick brush
6. This must be discarded when washing leafy vegetables..
a. outer leaves c. secondary leaves
b. extra leaves d. inner leaves
7. It is not advisable to use this in washing fruits and vegetables.
a. bleach and soaps c. bleach
b. chlorine d. laundry soaps
8. This will keep the moisture and good quality of vegetables.
a. wax coatings c. water
b. butter d. sunlight
9. These are safe to be eaten even if applied to raw vegetables.
microwave.
a. soil c. chlorine
b. wax coatings d. bleach
10. It will prevent lossof quality and nutrients of vegetables.
a. peeling by bulk c. slicing in small quantities
b. washing in small quantities d. cutting vegetables in bulk
11. This will happen to vegetables if the water to be used is too warm or too
cold.
a. mushy c. stiff
b. presence of bacteria d. withering
12. It is a must before removing caps, cores, pits, seeds, skins or shells.
a. drain and ash c. wash and refrigerate
b. wash and drain d. wash and chill
13. This has to be changed every now and then when washing or thawing
vegetables.
a. basin c. storage box
b. water d. brush
14. This must not to e done to the vegetables when doing shing activities.
a. chill bw a
b. soak c. peel
15.To wash off dirt d. slice ou must do
a nd avoid it to go back to the vegetables, y
this.
a. soak the vegetables c. brush the vegetables
b. lift vegetables d. strain etables
veg
What’s In
Freezing is considered as one of the oldest, better and most widely

used methods of food preservation. This method allows the preservation of
taste, texture, and nutritional value in foods. Freezing is a quick and
convenient way to preserve fruits and vegetables at home. Home frozen
fruits and vegetabl es of high quality and maximum nutritional value can be
produced done correctly.
Freezing has beneficial effects of low temperatures at which
microorganisms cannot grow, chemical reactions are reduced, and cellular
metabolic reactions are delayed .
Frozen fruits and vegetables are not only a good source of nutrients
but also provide a steady supply of products and raw materials throughout the
year.
41
What’s New
Activity 1: Identifying steps in washing raw vegetables.
Direction: Complete the paragraph below on the importance of washing raw

vegetables.
Cleaning your fruits and when you get home is not

just your mom’s rule. To get rid of , you should clean your
produce before you cut, or cook. Experts recommend,
all produce under running water and drying with a clean cloth
towel or paper to further reduce bacteria that may be existent
on the surface.
What Is It
Washing of all fresh produce must be done using running and

drinking water before peeling, cutting or eating.
 Wash hand s with hot soapy water, for at least 20 seconds, before
and after handling fresh produce, or raw meat, poultry or seafood,
as well as after using the bathroom, changing diapers, or handling
pets.
 Wash all fresh produce under running, drinking water before

peeling, cutting or eating. The wash water temperature should be
10 degrees warmer than the temperature of any produce being
washed to prevent thermal shock and absorption of water and
bacteria to the inside cells.
 Scrubbing w ith a clean brush is only recommended for produce

with a ugh rind or peel (such as carrots, potatoes,
t o
cucumbers and squash) that will not be bruised or scratched by the
brush bristles.
 Discard outer leaves of leafy vegetables like lettuce and cabbage
before washing.
 Do not wash fruits and vegetables with bleach or soaps - it can
absorb into the product and change the taste.
 Use of wax coatings on some produce keeps the moisture and

keep good quality. Wax coatings are safe to eat. Remove the wax
by scrubbing with a produce brush under running water.
Clean fresh produce before preserving even if it will be peeled.
 Work in small quantities to prevent loss of quality and nutrients.

 Wash produce with clean running water that is close to the
temperature of the produce. If the water temperature is too warm or
too cold, any bacteria near an opening or cut may contaminate the
produce.
 Wash and drain produce BEFORE removing caps, cores, pits,
seeds, skins or shells.
 Wash through several changes of clean water in a clean sink. Use
water at a temperature close to the temperature of the produce.
 Wash produce with rinds and skins using a vegetable brush under
running water.
 Lift produce out of the water so the dirt is washed off and will not
get back on the food.
 Do not let produce soak in water.
 Do not use soap or bleach to wash produce. These products may
change the flavor and may not be safe to consume.
What’s More
Activity 2: Recognizing facts in washing raw vegetables.
Direction: Tell whether the statement is true or false. Write T on the space
provided if true and the letter F if not true.
1. We wash hands using soapy water for at least 20 minutes.

2. All fresh, new and old produce should be washed under running
drinking water before peeling, cutting or eating.
3. Scrubbing with a clean brush is not recommended for produce
with a tough rind or peel that will not be bruised by the brush
bristles.
4. Retain outer leaves of leafy vegetables like lettuce and cabbage
before washing.
5. Wash fruits and vegetables with bleach or soaps so as not to
change the test.
6. Use of wax coatings on some produce will keep the moisture and
preserve good quality.
7. Wash produce with clean running water that is close to the
temperature of the produce.
8. Wash produce with rinds and skins using a vegetable brush
under running water.
9. Wash and drain produce BEFORE removing caps, cores, pits,
seeds, skins or shells.
10. Do not let produce soak in water.
What I Have Learned

Activity 3: Explain how to wash raw vegetables properly.
Directions: Write whether you agree or disagree to the following statements

and justify your answer.
1. Work in small quantities to prevent loss of quality and nutrients.

2. Wash produce with clean running water that is close to the temperature
of the produce.
SCORE CRITERIA

guidelines to consider in washing raw
vegetables.

vegetables.
2 Explains partially the guidelines to

consider in washing raw vegetables.
vegetables.
What I Can Do
Activity 4 : Washing of raw vegetables following the standard procedure.
Direction : At home, washing of vegetables is always done by you since it

is a preliminary step in preparing vegetables before cooking.
Perform the steps in washing raw vegetables.
SCORE CRITERIA
4 Follows correctly the procedures in
washing raw vegetables and
performs the skill without supervision
and with initiative.
3 Follows correctly the procedures in

washing raw vegetables and
performs the skill satisfactorily
without assistance or supervision.
2 Follows the procedures in washing

raw vegetables with minor errors and
performs the skill satisfactorily with
some assistance and/or supervision.
1 Was not able to follow the

procedures in washing raw
vegetables and performs the skill
unsatisfactorily.
47

on the importance of thawing frozen vegetables . Write your
answers in your assignment notebook.
Assessment
Direction : Let us check how much you learned about washing raw
vegetables. Answer the questions below and write only the
letter of your answer in your quiz notebook.
1. The type of water needed in washing all fresh vegetables.

a. running and drinking water c. distilled water
b. stagnant water d. ice water
2. The water to be used in washing our hands for 20 seconds before and after
handling fresh produce.
a. hot soapy water c. lukewarm soapy water
b. warm water d. cold soapy water
3. The duration of washing hands before handling any vegetables.
4. This is the water temperature in washing vegetables.
a. 10 degrees c. 20 degrees
b. 15 degrees d. 30 degrees
5. The brush that is to be used in scrubbing carrots , potatoes, cucumber and
squash to avoid being scratched.
a. brush bristles c. kitchen brush
b. tooth brush d. thick brush
6. This must be discarded when washing leafy vegetables..
a. outer leaves c. secondary leaves
b. extra leaves d. inner leaves
7. It is not advisable to use this in washing fruits and vegetables.
a. bleach and soaps c. bleach
b. chlorine d. laundry soaps
8. This will keep the moisture and good quality of vegetables.
a. wax coatings c. water
b. butter d. sunlight
9. These are safe to be eaten even if applied to raw vegetables.
microwave.
a. soil c. chlorine
b. wax coatings d. bleach
10. It will prevent loss of quality and nutrients of vegetables.
a. peeling by bulk c. slicing in small quantities
b. washing in small quantities d. cutting vegetables in bulk
11. This will happen to vegetables if the water to be used is too warm or too
cold.
a. mushy c. stiff
b. presence of bacteria d. withering
12. It is a must before removing caps, cores, pits, seeds, skins or shells.
a. drain and wash c. wash and refrigerate
b. wash and drain d. wash and chill
13. This has to be changed every now and then when washing vegetables.
thawing.
a. basin c. storage box
b. water d. brush
14. This must not to be done to the vegetables when doing washing activities.
a. chill c. peel
b. soak d. slice
15.To wash off dirt and avoid it to go back to the vegetables, you must do
this.
a. soak the vegetables c. brush the vegetables
b. lift vegetables d. strain vegetables
50
Post Assessment
Direction : Let us check your learning on mise’en place. Answer the

questions below. Write your answer in your quiz notebook.
1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable c. sugar
b. meat d. fruit
2. It is an edible part of the plant which shoots from the roots or bulb and it
always grows above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristics of quality vegetables which refers to the condition
that is not sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.
b. local d. real
7. These are foods high in nutrients than foods that are artificially grown out of
season.
a. real c. organic
8. The quality of the vegetable where it is crisp and has bright colors .
a. variety c. mature
b. fresh d. damage
9. This is the most preferred method of thawing frozen vegetables .
a. use of microwave c. cook from frozen
b. thaw under water d. direct heat cooking
10.This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
11. The alternative of cooking frozen vegetables by direct from frozen.
a. thaw under water c. use of microwave
b. cook from frozen d. direct heat cooking
12.This is thawing the frozen vegetable by holding them in their packaging
under cold running water .
a. direct heat cooking c. thaw under water
b. use of microwave d. cook from frozen
13.The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14.The time frame of washing hands with hot soapy water.
15.This must not be used in washing raw vegetables.
a. bleach or cold water c. warm water or bleach
b. soap or hot water d. soap or bleach
52
Answer Key
Lesson 1
Lesson 1 – Lesson 1 - What's Lesson 1 - What’s

Assessment More New
1. a Across 1. stem - asparagus
2. b 2. leaves - cabbage
3. c 1. broccoli 3. flower -
4. d 2. tomatoes cauliflower
5. a 3. cabbage 4. stalk or bulb -
6. b 4. chives onion
7. c 5. leeks 5. seed -
8. d 6. squash mungbean
9. a 6. root - carrot
10. b Downward 7. tuber - potato
11. c 8. fruit – bitter
1. onions
12. d gourd
2. eggplant
13. a 9. fungi – button
3. garlic
14. b mushroom
4. carrots
15. c
Lesson 1 - What I Know

Module 1 - What I Know ( Pre-Test )
a a
b a
c a
d a
a b
b b
c b
d b
a c
b c
c c
d c
a d
b d
c d
Answer Key
Lesson 2
Lesson 2 – Assessment Lesson 2 - What’s More

a T
a T
b T
b T
c T
c F
d F
d F
a F
a F
b
b
c
c
d
Lesson 2 - What’s Lesson 2 - What I

New Know
1. minimally 1. a
processed 2. a
3. b
2. organic 4. b
5. c
3. contains real 6. c
ingredients 7. d
8. d
4. local 9. a
10. a
5. seasonal 11. b
12. b
13. c
14. c
15. d
54
Answer Key
Lesson 3
Lesson 3 - Assessment Lesson 3 - What’s More

a T
a T
a T
a T
a T
b T
b T
b T
b T
b T
c
c
c
c
c
Lesson 3 - What’s Lesson 3 - What I

New Know
1. a
2. a
1. cook from 3. a
frozen 4. a
5. a
2. microwave 6. b
7. b
3. thaw under 8. b
water 9. b
10. b
11. c
12. c
13. c
14. c
15. c
Answer Key
Lesson 4
Module 1 - What I Lesson 4 - Lesson 4 - What’s

Know ( Post –Test ) Assessment More
1. a 1. a 1. F
2. a 2. a 2. F
3. a 3. a 3. F
4. a 4. a 4. F
5. b 5. a 5. F
6. b 6. a 6. F
7. b 7. a 7. F
8. b 8. a 8. F
9. c 9. b 9. F
10. c 10. b 10. F
11. c 11. b
12. c 12. b
13. d 13. b
14. d 14. b
15. d 15. b
Lesson 4 - Lesson 4 - What I

What’s New Know
1. a
2. a
1. vegetables
3. a
4. a
2. bacteria or
5. a
germs
6. a
7. a
3. eat
8. a
9. b
4. washing
10. b
11. b
5. towel
12. b
13. b
14. b
15. b
56
References
Department of Education Competency-Based Learning Material for
Fourth Year – pp. 129,130 and 131
Grade 10 Cookery Learning Material – pp. 144,145,146,147,149,150,151 and

152
Online Sources :
https://www.slideshare.net/MarshaGurl/preparing-vegetables-and-fruits
https://slideplayer.com/slide/9003589/
http://www.fao.org/english/newsroom/focus/2003/fruitveg4.htm
https://www.scribd.com/presentation/412740917/Principles-in-Preparing-
Vegetables
https://www.intechopen.com/books/vegetables-importance-of-quality-
vegetables-to-human-health/introductory-chapter-quality-vegetable-
production-and-human-health-benefits
https://www.slideshare.net/yrahmaecenturias/thawing-frozen-vegetables-
45247658
https://www.slideshare.net/junita55/thawing-presentation?next_slideshow=1
https://www.livestrong.com/article/549448-how-to-thaw-cook-refreeze-
vegetables/
https://spoonuniversity.com/how-to/defrosting-frozen-vegetables-like-a-pro-
tips-and-tricks-for
https://www.leaf.tv/articles/how-to-thaw-frozen-vegetables/
https://www.slideshare.net/yrahmaecenturias/thawing-frozen-vegetables-
45247658
https://www.slideshare.net/junita55/thawing-presentation?next_slideshow=1
https://www.livestrong.com/article/549448-how-to-thaw-cook-refreeze-
vegetables/
https://spoonuniversity.com/how-to/defrosting-frozen-vegetables-like-a-pro-
tips-and-tricks-for
https://www.leaf.tv/articles/how-to-thaw-frozen-vegetables/
https://extension.umaine.edu/publications/4336e/
https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-
vegetables
https://food.ndtv.com/food-drinks/5-tips-to-properly-wash-fruit-and-vegetable-
produce-before-consumption-2208324
https://www.huffpost.com/entry/wash-fruits-
vegetables_l_5ce4566ae4b06f64624c1f91
https://www.nhs.uk/live-well/eat-well/how-to-wash-fruit-and-vegetables/
https://www.wikihow.com/Wash-Fruit-and-Vegetables
55

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10

Department of Education ● Republic of the Philippines

Published by the Department of Education – Division of Bukidnon

Development Team of the Module

Printed in the Philippines by

Department of Education ● Republic of the Philippines

Welcome to the Technology and Livelihood Education Home Economics –

This module was collaboratively designed, developed and reviewed by

For the Learner and Parents:

Some reminders in using this module:

Lesson 1: Principles of Preparing Vegetables

What I Need to Know

Lesson 2: Characteristics of Quality Vegetables

What I Need to Know

Lesson 3: Thawing Frozen Vegetables

What I Need to Know

Lesson 4: Washing Raw Vegetables Following Standard Procedure

What I Need to Know

This module is divided into 4 lessons, namely:

After going through this module, you are expected to:

1.1. classify vegetables according to the type they belong;

Icons of this Module

What I Need to This part contains learning objectives that

What I know This is an assessment as to your level of

What’s New An introduction of the new lesson through

What is It These are discussions of the activities as a

What’s More These are follow-up activities that are in-

What I Have Activities designed to process what you

What I can do These are tasks that are designed to show-

Assessment This is an undertaking which aims to

At the end of this module you will also find :

References This consist the sources used in

Some reminders in using this module:

Direction : Let us test what you know on preparing vegetable dishes by

What I Need to Know

SKILLS AND COMPETENCY:

It is very important to prepare food safely to help stop harmful bacteria

At the end of this lesson you are expected to:

 Classify vegetables according to the type they belong;

1. They have to be prepared before they are ready to serve or used as an

Activity 1: Classify vegetables according to the type they belong.

Classification of Vegetable Example

Vegetables is a category of food which can be obtained from any part

Vegetables that are leafy belong in this category such as spinach,

Plants that has flowers is used as vegetables in the culinary world.

5. Seed Vegetables (Beans)

This category include legumes which is used as food, it is actually the

 Wash your hands before preparing foods. Hands should be washed

Preparing Fresh Vegetables

 Wash all vegetables thoroughly

 Peel vegetables as thinly as possible.

 Fresh produce should be placed unrefrigerated on the table not longer

Flavor Components of Vegetables

Color Components of Vegetables

1. Chlorophyll – a fat soluble compound responsible for the green color of

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

What is a Standardized Recipe?

The United States Department of Agriculture (USDA), defines

In easier terms, a standardized recipe is a complete, specific set of

Standardized recipes offer a means to establish consistency in the

If a cook strays from the standardized recipe by incorporating

Elements of a Standardized Recipe

1. Recipe Title – This is the name of the product being created.