10TH

SCHOOL Angeles National High School LEVEL GRADE

TEACHER Leonimar R. Nadurata LEARNING AREA T.L.E.- Cookery
Individual Learning
TEACHING DAY AND 10- Aguinaldo QUARTER Second
Tool Guide
TIME
(ILTG)

Week 1 (November 15-19, 2021)

DATES
Lesson 1 Lesson 2 Lesson 3 Lesson 4
The student will: The student will: The student will: The student will:
I. Classify vegetables according I. Know the characteristics of I. Describe own experience in I. Identify steps in washing raw
to the type they belong. quality vegetables. thawing frozen foods at home. vegetables.
II. Identify vegetables that has II. Recognize facts about the II. Recall facts in thawing frozen II. Explain how to wash raw
I. OBJECTIVE/S flavor and components. characteristics of quality foods. vegetables following the
III. Identify ingredients according vegetables. III. Thaw frozen vegetables standard procedure.
to standard recipe. III. Prepare ingredients according following standard procedure. III. Wash raw vegetables
to a given recipe, required, following standard procedures.
form and the time frame.
The learner…
A. Content Standards
preparing and cooking vegetable dishes
B. Performance The learner…
Standards Independently prepare and cook vegetable dishes
The learner…
C. Learning
LO 1. Perform mise en place
Competencies and
1.1. prepare ingredients according to a given recipe, required form, and timeframe thaw frozen ingredients and wash raw vegetables following
Code
standard procedures/ TLE_HECK10VD-IIa-9
Principles of preparing Characteristics of quality Washing Raw Vegetables
II. CONTENT Thawing frozen vegetables
vegetables vegetables Following Standard Procedure
III. LEARNING RESOURCES: Matrix of MELC’s, Learner’s Module
REFERENCES cookery_g10_learning_module cookery_g10_learning_module cookery_g10_learning_module cookery_g10_learning_module
IV. PROCEDURES
A. Reviewing (ELICIT) (ELICIT) (ELICIT) (ELICIT)
Previous Lesson or PRE-ASSESSMENT PRE-ASSESSMENT PRE-ASSESSMENT PRE-ASSESSMENT
Presenting the New 1. It is a category of food which
Lesson 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
(ENGAGE)
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
B. Establishing a sometimes fruits.
Purpose for the 1. Stem Vegetables
Lesson
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,
1. The condition of vegetables
when soaked briefly in cold water
will restore its crispness.
a. limpness c. stickiness
b. freshness d. coldness
2. 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
3. It refers to produce that is
always healthier because it is
found locally.
a. seasonal c. organic
b. local d. real
(ENGAGE)
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
1. These are foods high in
nutrients than food that is
artificially grown out of season.
a. real c. organic
b. seasonal d. local
2. The quality of the vegetable
where it is crisp and has bright
colors.
a. variety c. mature
b. fresh d. damage
3. 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
(ENGAGE)
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
convenient, 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
1.This is used in stirring frozen
vegetables.
a. frying pan c. wok
b. oven d. stirrer
2. 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
3.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
(ENGAGE)
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 vegetables of high
quality and maximum nutritional
value can be produced done
correctly.
Freezing has beneficial effects of
low temperatures at which
Asparagus, Celery, Fennel, very important to be aware of vegetables. If you purchase frozen microorganisms cannot grow,
Bamboo, and Shoots. market standards for each raw or lightly blanched chemical reactions are reduced,
commodity that you are going vegetables, you may want to cook and cellular metabolic reactions
2. Leaves Vegetables to prepare. them and re-freeze them so they are delayed. Frozen fruits and
are that much faster to prepare for vegetables are not only a good
Vegetables that are leafy belong In addition, quality a quick meal. This process source of nutrients but also
in this category such as spinach, determination of fruits and requires some strategy so that you provide a steady supply of
cabbage, water cress, lettuce, bok vegetables is at present do not lose too much quality or products and raw materials
choy, gai lan, choy sum, brussels
characterized by the essential nutrients. throughout the year.
sprouts, witloof, silverbeet,
overpowering use of sensory
radicchio, kale, collard leaves,
Swiss chard, mustard leaves, and evaluation. There is also content
fenugreek leaves. control in the processing
industry, of some chemical
3. Flower Vegetables components (N-containing
compounds, carbohydrates, and
Plants that has flowers is used as so on), and packaging and
vegetables in the culinary world. labelling controls.
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. 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.
(EXPLORE)
Preparing vegetables
• Wash your hands before
preparing foods. Hands should
C. Presenting
be washed thoroughly with
Examples/Instances
hot, soapy water for 20
of the Lesson
seconds before and after
handling fresh produce, raw
meat, poultry, or seafood, as
well as after using the
bathroom, changing diapers,
or handling pets.
(EXPLORE)
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
1. Cook From Frozen (EXPLORE)
Washing of all fresh produce
The preferred method of thawing
must be done using running and
frozen vegetables is to cook them
drinking water before peeling,
direct from frozen. Bring a little
cutting, or eating.
water ½ to 2/3 cup per 16
ounces of frozen egetables to boil
Wash hands with hot soapy
in a covered saucepan over
water, for at least 20 seconds,
medium heat. Add the vegetables
before and after handling fresh
and cover.
produce, or raw meat, poultry,
Separate the pieces as they cook. or seafood, as well as after
Continue doing it until the
• 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
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
flavoring”. Sounds good, but do
you actually know what it is? You
may be surprised to know that
these natural flavorings 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.
vegetables are tender, typically 7 using the bathroom, changing
to 10 minutes. diapers, or handling pets.
To stir-fry frozen vegetables, heat
Wash all fresh produce under
a wok or a skillet , add peanut oil.
running, drinking water before
Add the frozen vegetables and
peeling, cutting or eating. The
cook for 5 to 7 minutes until crisp.
wash water temperature should
2. Microwave be 10 degrees warmer than the
temperature of any produce
Microwave frozen vegetables
being washed to prevent
is an alternative of cooking direct
thermal shock and absorption
from frozen. Place them directly
of water and bacteria to the
in a microwave-safe bowl with 2
inside cells.
to 4 tablespoons of water, and
microwave it for 4 minutes.
Scrubbing with a clean brush is
Check the vegetables and stir.
only recommended for produce
Continue cooking minute by
with a tough rind or peel (such
minute until heated through.
as carrots, potatoes, cucumbers,
3. Thaw Under Water and squash) that will not be
bruised or scratched by the
Defrost exact leafy and bulky brush bristles.
frozen vegetables, like broccoli
spears, turnip greens and spinach.
Discard outer leaves of leafy
Do this by holding them in their
vegetables like lettuce and
packaging under cold running
cabbage before washing.
water. Avoid using warm or hot
water. Press the packaging lightly
Do not wash fruits and
with your fingers and thumbs to
vegetables with bleach or soaps
feel the change in texture of the
- it can absorb into the product
frozen vegetables to thawed.
and change the taste.
Open the packaging and briefly
drain in a colander before using in
Use of wax coatings on some
a recipe.
produce keeps the moisture and
keep good quality. Wax
coatings are safe to eat.
Remove the wax by scrubbing
 left at room temperature for
more than two hours.
(EXPLAIN)
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.
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
D. Developing cold salted water to eliminate
Mastery insects.
♣ 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
(EXPLAIN)
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.
(EXPLAIN)
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
with a produce brush under
running water.
(EXPLAIN)
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 produces with rinds
and skins using a vegetable
brush under running water.
• Lift produces 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.
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.
vegetables outside of the
refrigerator for more than two
hours, discard them, as they may
have developed dangerous
bacteria.
• Do not use soap or bleach to
wash produce. These
products may change the
flavor and may not be safe to
consume.

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 those 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
E. Finding Practical
Application of
Concept and Skills in (ELABORATE) (ELABORATE) (ELABORATE)
(ELABORATE)
Daily Living/
Answer activity # 1 on your Answer activity # 2 on your Answer activity # 3 on your Answer activity # 4 on your
Making
worksheet worksheet worksheet worksheet
Generalization and
Abstraction about the
Lesson
(EVALUATE) (EVALUATE) (EVALUATE)
(EVALUATE)
It refers to the characteristics of 1. These are foods that are easy to 1. The type of water needed in
1. They have to be prepared
fresh vegetables which is include in our nutrient-rich foods washing all fresh vegetables.
before they are ready to serve or
generally based on its chemical in our diet. a. running and drinking water
used as an ingredient in a cooked
composition or physical a. frozen foods c. thawed foods c. distilled water b. stagnant water
dish.
characteristics. b. fresh foods d. preserved foods d. ice water
a. vegetables c. fruits
a. quality c. value 2. This process requires strategy 2. The water to be used in washing
b. ingredients d. solution
b. freshness d. quantity so as not to lose too much quality our hands for 20 seconds before
2. This is a category of food
2. These can be estimated by or the essential nutrients. and after handling fresh produce.
which can be obtained from any
destructive methods and some by a. re-freezing c. freezing a. hot soapy water
part of plant which is edible.
F. Evaluating non- destructive methods. b. thawing d. stirring c. lukewarm soapy water
a. fruits c. solution
Learning a. features c. freshness 3. The vegetables that are often b. warm water d. cold soapy water
b. vegetables d. water
b. value d. quality picked at the peak of ripeness and 3. The duration of washing hands
3. These are parts of the plant
3. This differs the ideal flash frozen, to preserve nutrients before handling any vegetables.
where the leaves are used as
characteristics for quality grades and prevent spoiling. a. 20 seconds c. 10 seconds
vegetable.
of vegetables. a. frozen c. thawed b. 40 seconds d. 25 seconds
a. stem c. leaves
a. value c. quality b. chilled d. preserved 4. This is the water temperature in
b. seeds d. roots
b. commodity d. value 4. This is the preferred method of washing vegetables.
4. This is used to scrub
4. The characteristics of high- thawing frozen vegetables. a. 10 degrees c. 20 degrees
vegetables.
quality food that are easy to digest a. cook from frozen b. 15 degrees d. 30 degrees
a. cutter c. whisk
and tend to be free from fake c. under water 5. The brush that is to be used in
b. boards d. brush
ingredients. b. microwave d. heating scrubbing carrots, potatoes,
 5. The water to be used in a. organic c. local 5. Heating a wok or a skillet is a cucumber, and squash to avoid
washing green leafy vegetables. b. minimally processed d. process done to frozen vegetables. being scratched.
a. cold water c. lukewarm water seasonal a. stir-fry c. defrosting a. brush bristles c. kitchen brush
b. frozen water d. hot water 5. The vegetable that contains b. frying d. thawing b. toothbrush d. thick brush
natural flavorings and are not
sprayed with any pesticides or
chemicals.
a. minimally processed
c. contains real ingredients
b. organic d. local
G. Additional (EXTEND) (EXTEND) (EXTEND) (EXTEND)
Activities for Assignment: Assignment: Assignment: Assignment:
Application or List down 5 characteristics of How to thaw frozen vegetables? Explain why washing vegetables What are the market forms of
Remediation quality vegetables. Explain. is important vegetables
V. REMARKS/ In your notebook, write your personal insights about cereals and starch dishes using the prompts below.
REFLECTION I understand that ___________________. I realize that ________________________. I need to learn more about __________.
A. Learners
Assessment Score:
(He/she earned 80%
in the evaluation?)
Prepared by: Inspected and Reviewed by: Noted:

LEONIMAR R. NADURATA JUDITH D. GUTIERREZ CARLOS M. ORO

Subject Teacher School Assistant Principal II School Principal