Republic of the Philippines

Department of Education
Cordillera Administrative Region
Division of Baguio City
ROXAS NATIONAL HIGH SCHOOL
#87 North Sto. Tomas Rd. Imelda Marcos Brgy., Baguio City-2600

INDIVIDUAL PROGRESS REPORT ( for MONITORING AND REMEDIATION)

T.L.E.10 – COOKERY (VEGETABLE DISHES)

SY 2021 – 2022
NAME:__Degway, Jovally J.____ (T.L.E) SECOND QUARTER (Module 3-4)
SECTION:_10-Wisdom________ TEACHER: MA. CECILIA C. MONCADA

This monitoring sheet serves as your guide in answering the necessary activities in your module. Follow the
instructions carefully.
1. This guide sheet will be submitted and attached to your activity or worksheets. Be sure to fill in all
information in modules 3-4. Use the back page for your answers and additional paper if space is not
enough.
2. Check your answers from the key answers at the back page of your module.
3. After completing your outputs, let your parents check if your answers are complete, affix their
signature below together with the date of completion. (+ 5 pts)
“A smart man makes a mistake, learns from it, and never makes that mistake again. But a wise man finds a smart
man and learns from him how to avoid the mistake altogether.” Roy H. Williams

MODULE TOPIC/ ACTIVITY TITLE PUT A POINTS/

CHECK
NO. PAGE AND INSTRUCTIONS SCORE
MARK IF
And WEEK NUMBER COMPLE-
TED
WEEK
W Written work: PICK ME UP ACTIVITY: Cut or print a
NO. 3 HA
picture of a plated dish. Evaluate the picture and write your / /15
MODULE T’S
3 NE guidelines in plating.
Present W
Vegetable AD PERFORMANCE TASK: Collect 5 images of vegetable
DIT
Dishes ION dishes which are properly plated following the
AL principles/guidelines in plating. Provide a brief description of / /30
AC the images. (short bond paper)
TIV
ITY
WEEK WHAT’S Written work: Copy the template and answer the following
NO. 4 NEW questions: 1. Do you store vegetables at home?What are the / /10
MODULE4 vegetables you store?How do you store them?
Store 2. Why do you need to store vegetables?
Vegetable WHAT I PERFORMANCE TASK: Brochure Making
Dishes HAVE Make acreative brochure on how to store fresh, frozen, canned, /30
LEARNED dried, and leftover vegetables. /

JOSE ANOYAN DEGWAY December 11, 2021

______________________________________________________ ________________________
PARENT/GUARDIAN’S ’SIGNATURE OVER PRINTED NAME DATE
 WEEK 1 ANSWERS

WHAT’S NEW: Activity 1: Pick Me Up

1. I would choose the plated dish letter A because it looks more neat and the serving size of the
foods are just right compared to the other one that basically looks like as if it’ll flow out of the plate.
The foods in plated dish letter A are also controlled for its calorific and nutritional content/value
that’s why it really looks balanced and I think its better. The plate used are also of the right size
and so the dish looks just fine and attractive in its simplest manner.

2. I would choose plated dish letter B this time because the plating looks attractive and neat unlike
the other one that just shows almost all of the ingredients added. I know both foods would taste
good, but in terms of attractiveness when it comes to plating, plated dish letter B wins. The used
plate of it also looks just perfectly right for the proportion size of the dish and the rich color/s gives
it a more appealing look.

ADDITIONAL ACTIVITY: Activity 5

COOKING METHODS VEGETABLE DISHES WITH PLATING

1. Boiling and Steaming

Description/s: Since its only

vegetable dishes, the plating are
more likely to look messy/mixed.
There’s also minimun garnishes as
some of the ingredients are already
considered as one. It may also look
plain due to the fact that this dishes
are just boiled and/or steamed.
2. Sauteing and Pan-frying

Description/s: Most of these dishes

may look oily and its because its pan-
fried using oil and adds something to
its savoriness. Most doesn’t have its
sauce on the side or anywhere in the
plating because its already mixed with
the vegetables during cooking or is
drizzled on top. And, same as the
boiling and steaming method, the
dishes here may also look
messy/mixed rather than having a
neatly arranged look.

3. Braising

Description/s: Just at first glance, we

can already tell that the vegetable is
soft due to the long time of cooking
that’s why the plating looks a lot more
light compared to the other cooking
method’s plating. Sauce are also
drizzled on top or is on the sides.
4. Baking

Description/s: The plates used most

of the time in this kind of cooking
method are the trays or pots used to
bake it inside the oven as well. It may
also look roasted most of the time and
are drizzled with sauce or mixed with
it.
5. Deep-frying

Description/s: The color appearance

may look plain because of the batter
that covered the vegetables but with
the help of the sauce, it adds color
and eye appeal.

6. Broiling and Grilling

Description/s: It may also look

roasted just like the one in baked
vegetables but the only difference is
that it has some grilled marks.

WEEK 2 ANSWERS
WHAT’S NEW: Activity 1

VEGETABLES WE STORE HOW WHY

AT HOME
Cabbage We wash the outer layer first Storing it in the refrigerator
Eggplant then let it air dry for a while and helps a lot to slow its decaying
Tomato store it in the refrigerator, process and helps the
Bitter gourd either putting it inside vegetables to be in a good
Cucumber different/individual containers quality as well as to preserve
Bell peppers or arranging it properly in the its freshness.
Broccoli crisper drawer making sure
Cauliflower that the soft vegetables are on
Mustard top and the thicker/hard ones
Beans are on the bottom. We also
make sure that the leafy
vegetables wouldn’t be
pressed by anything to avoid it
getting squashed which results
to the damage of quality.
Squash This vegetables are more It’s not necessary to refrigerate
Potato better to use when stored in a it because it doesn’t spoil or
Onion cool dry place and doesn’t decay easily and storing it in a
Garlic need to be stored in the cool dry place helps to keep its
Ginger refrigerator. We also just wash freshness. Though, some of it
Carrot it when needed as to not easily may still be refrigerated if we
spoil it if was stored wet in a know that we wouldn’t use it
dry area. Though, onion and immediately.
garlic doesn’t need to be
washed anymore because it
may actually ruin its quality and
taste if we did so. We also
either put it in an open
container or open storage
area.
4. Storing Dried 5.Storing Leftover
Vegetables Vegetables

 Put into an airtight container - without the lid

– and cooled to room temperature, then
Store all your dried vegetables in airtight covered and cooled a bit more in the fridge, and
containers in a cool, dark place. eaten within a couple of days at most.
 
Keeping your veggies in the refrigerator or Leftover food must be below 5°C when
freezer will extend shelf life. stored and at least 60°C when reheated.
 Temperatures in-between are in the 'danger
Dehydrated and freeze dried vegetables are shelf
stable—that is what the USDA
zone', ideal for bacteria to thrive. HOW TO STORE
defines as “foods that can be stored safely at
room temperature.” So they will keep
FRESH, FROZEN,
just fine without refrigeration (if kept in a cool, CANNED, DRIED,
dark place). However, refrigeration will
extend the life of shelf-stable foods. AND LEFTOVER

Keep water away! VEGETABLES

Use before the “Use by” date on the package

Most will last from 4 months to a year. TLE 10 Q2 W4

WHAT I HAVE LEARNED:

PRESENTED BY:
10-WISDOM PERFORMANCE TASK
DEGWAY, JOVALLY J.

1. Storing Fresh
Vegetables
A. Store it in a cool, dark, dry place
Some veggies stay fresh longest in a cool or
room-temperature location, away from
moisture, heat, and light. The reason for keeping
your pantry dark is that if these veggies are
exposed to light, they think they're outside and
will start to sprout.
B. Store it in the fridge
For safety reasons, you should refrigerate or
freeze any fruit or vegetable that’s been washed
and cut. Store washed and cut produce in a
plastic bag or sealed container to preserve its
freshness and limit its contact with air. Always
store fruits and vegetables separately from raw
meat and dairy products to avoid possible
contamination with bacteria.
C. Store it on the counter
The only vegetable you should keep on the
counter are tomatoes. The fridge will turn their
texture grainy. You should also keep vegetables
and fruits separate or it may cause overripe
and/sprouting.
2. Storing Frozen
Vegetables
Do not thaw or rinse frozen food before cooking.
Never thaw and then refreeze frozen foods.
Check the temperature of your refrigerator,
freezer and cool room regularly.
Frozen foods keep at -18°C, but for peak quality
should be used within the recommended use-by
date.
 Use the “first in, first out” method of using older
For the best-tasting frozen vegetables, remove
the amount you need from the bag,
squeeze the air out of the bag and tightly seal it.
Return the bag to the freezer right
away.

Frozen vegetables keep for up to one year.
3. Storing Canned
Vegetables

Should be stored for no longer than one year for
best quality.

Some canned vegetables will have a “use by”
date. This is how long the food will be at its best
quality as decided by the manufacturer. Cans
that are not damaged and have been stored
properly will still be safe to eat after this date.

Transfer vegetables in a covered glass or plastic
container. Do not store opened or unfinished
cans of food in the fridge.

You can also freeze any leftover canned
vegetables in an airtight container or freezer bag
up to 2 months.

cans first by placing them in the front
of the cupboard or shelf.

Store at room temperature (about 75°F)