Government Property

NOT FOR SALE

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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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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Every effort has been exerted to locate and seek permission to use these materials from
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ownership over them.

Published by the Department of Education – Division of Bukidnon

Development Team of the Module

Writers: Ma. Felma T. Mercado

Content Editor : Grace T. Palahang
Language Editor : Estrellita D. Bahalla
Reviewer : Mary Jane R. Cardente, PhD
Illustrator and Layout Artist: Ma. Felma T. Mercado

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Chairperson: Randolph B. Tortola, PhD,CESO IV
Schools Division Superintendent

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Assistant Schools Division Superintendent

Members: Elbert R. Francisco, PhD,Chief ES-CID

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 10
Technology
and
Livelihood Education
Home Economics - COOKERY
Quarter 2 – Module 1:
Performing Mise’en Place

This instructional material was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at action@ deped.gov.ph.

We value your feedback and recommendations.

 Department of Education ● Republic of the Philippines

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
Additional Activities
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
Additional Activities
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
Additional Activities
Assessment

Post Assessment

Key to Answer

References
 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
 Lesso
Principles of Preparing
n
Vegetables
1

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

1
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.
product being created.
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 cooking 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 service production, vegetables are often
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 these are cauliflower, broccoli, courgette
flowers, squash blossoms, artichoke, agati (dok kae, Thailand), banana flower, and
lotus.

4
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.

5
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
water to eliminate insects.
6
 Limp vegetables can be soaked briefly in cold water to restore crispness.

https://www.shape.com.sg/food/easy-to-prepare-vegetables/

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.

https://www.shape.com.sg/food/easy-to-prepare-vegetables/
 https://www.shape.com.sg/food/easy-to-prepare-vegetables/

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

7
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.

8
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
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.)
 10

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

11

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:
 Rubric

12

Rubric

CRITERIA POOR GOOD VERY EXCELLENT

(1) (2) GOOD (4)
(3)
Presents Presents Presents Presents
Understanding incomplete accurate accurate accurate
Information or information information information
and 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.
Communicatio unclear. .
n
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
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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 guidelines to

consider in choosing the correct ingredients.

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2 Explains partially the guidelines to consider in

choosing the correct ingredients.
 1 Was not able to explain any guidelines to
consider in choosing the correct ingredients.

Additional Activities

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
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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
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.
product being created.
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
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