LA SALETTE OF ROXAS COLLEGE, INC.

BASIC EDUCATION DEPARTMENT

S.Y. 2021 - 2022

SELF-LEARNING
MODULE
Technology and Livelihood
Education 10
Quarter 2/Weeks 3-4

Prepared by:

CZARINA CIARA R. ANDRES

For feedback or inquiries, you can reach out through the following:

0955-943-8418 TM
czarinaciaraandreslsrc.@gmail.com

Czarina Ciara R. Andres

LA SALETTE OF ROXAS COLLEGE

1 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 Vira, Roxas, Isabela
S.Y. 2021-2022

SELF-LEARNING MODULE
Technology and Livelihood Education 10
Second Quarter
CONTENT OF QUARTER 2

CONTENT PERFORMANCE TIME

STANDARDS STANDARDS MOST ESSENTIAL LEARNING COMPETENCIES FRAME

The learner The learner transfers The learner is able to:

demonstrates learning by:
understanding of: 1. Prepare vegetable Dishes
A. Plan, prepare, A. Perform mise en place
A. Underlying and serve B. Prepare vegetable dishes Week 3-4
theories and vegetable C. Present vegetable dishes
principles in dishes D. Store vegetable
the E. Evaluate the finished product
preparation of
vegetable B. Prepare and
dishes. cook seafood 2. Prepare and Cook Seafood Dishes
by using a A. Perform mise en place
variety of B. Handle fish and seafood
B. Concepts and cooking C. Cook fish and shellfish Week 5-6
underlying methods D. Plate and present fish and seafood
theories and considering E. Store fish and seafood
principles in the variety, cut F. Evaluate the finish product
the size, portion,
preparation and market
and cooking forms
of seafood
dishes.

W3-W4 Learning Competencies

The learner is able to:
A. Perform mise en place
B. Prepare vegetable dishes
C. Present vegetable dishes
D. Store vegetable
E. Evaluate the finished product

Schedule of Lessons

Week Topics Schedule

Explore
Activity 1: A Tough Cookie Day 1-2
Activity 2: Vegetable Puzzle November 22-23
Activity 3: SCHEMA Map
3-4 Firm Up
Activity 4: I Know My Vegetables
Activity 5: Thawing! Knowing!
Activity 6: Washing Me Softly Day 3-7
Activity 7: Vegie! Goodie! November 24- 30
Activity 8: Let’s go to the Market
Activity 9: I love Cooking!

2 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 Activity 10: Saucier. Sorcerer
Activity 11: Let’s make it Saucy (Scaffold)
Activity 12: From Store to Storing
Activity 13: It’s a yes for FIFO!
Deepen
Essential Question Day 8-9
SCHEMA Map December 1-2
Process Questions

Lesson 2: Prepare Vegetable Dishes

Good day my dear Salletinian, peace and all good, one with you! Welcome to a new
week of discovery and explorations! This new set of learning module is designed for you
to meet your unique needs and interest. To start this wonderful day, let’s thank our
almighty God first for His blessings by watching the video clip below. You can scan the
QR code or copy the link.

https://www.youtube.com/watch?v=A5Tq-2fSTFY

INTRODUCTIO
N
Vegetable 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 used in a dish either raw or cooked. Vegetables give color,
texture and flavor in meals. It also gives vitamins and minerals. People on a diet love these because of their low calories.
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.
Moreover, 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.
As you go along with this module, you will learn the different principles and theories in preparing vegetable
dishes. I know that you are now excited, and to start with, think of the essential question below:

What are the principles that you must consider in preparing vegetable dishes?

CONCEPT MAP

TRANSFER
Students in the long run will be able to apply the
knowledge and the skills they acquired after taking this
module. As a result, they will be able to make their own
cook book preparing the dish of their choice, this can be
a vegetable, seafood or seashell. By doing this activity,
they will realize that improving their cooking skill is
important for them to prepare recipes for themselves and
Cook Book
for their family. Performance Standard

The learner transfers learning by:

PERFORMANCE
TRANSFER GOAL Plan, prepare, and serve vegetable dishes.
TASK
3 |Technology and Livelihood
Prepare and cook seafood by using a variety of
Education 10 – Quarter 2_Week 3-4
cooking methods considering the variety, cut size,
portion, and market forms
 EQ: What is the effect of executing the right
come from.
UNIT TOPIC: procedures and techniques of preparing and
Identify and describe the different market forms of
vegetables. Prepare and cook vegetable cooking vegetable and seafood dishes.
EU: Students will understand that by applying
Explain the consideration in the selection of vegetables for and seafood Dishes
preparation and cooking. and executing the correct concepts and
Describe how to prepare, serve and store vegetables. principles of preparing and cooking vegetable
Identify different fish dishes. and seafood dishes they can come up with a
Identify and describe the types of seafood. good recipes based on expected standards.
Expound on the characteristics of fresh seafood. Moreover, by following these concepts and
Discern the various cuts and market forms of seafood. principles their cooking skill will be improved
Explains the methods of preparing fish and seafood. and they can use in the future real-life
The learner demonstrates understanding of:
Identify different shellfish dishes. problems or situations
Explain how to store fish and seafood
Underlying theories and principles in the
preparation of vegetable dishes.

Concepts and underlying theories and principles in

the preparation and cooking of seafood dishes.

MAKE MEANING
ACCQUISITION Content Standard

***
Expected Skills:
1. Define and classify the market forms of vegetables.
2. Explain the consideration in the selection of vegetables.
3. Explain the points in preparing vegetables.
4. Define, classify, and characterize seafood.
5. Cite the structure and nutritive value of fish, fish sources, and culture of market forms.
6. Demonstrate how to clean, preserve, and cook fish and shellfish.

PRE-ASSESSMENT

Let’s find out how much you already know about this module. Answer the pre-assessment attached at the end of
this module, please answer all items and use the LAS in answering. After taking the test go back to the items that were not
answered well and look for the right answer as you go through in this module.

Week 3-4/ Lesson 2: Prepare Vegetable Dishes

EXPLORE

The nutrient content, the taste and the texture of vegetable plants are affected the way they are handled and
cooked. With this reason, it is utmost importance for vegetables to be always washed before cooking or serving them in
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 the different tools and equipment needed since they
are important factors to consider.
Now, let’s see how much you know about preparing, cooking, presenting and storing vegetable and vegetable
dishes. You may now start exploring this module, but, keep in mind the essential question below:

What are the principles that you must consider in preparing vegetable dishes?

Activity 1: A Tough Cookie

Directions: Let’s start this module by simply doing the activity below. Think of three (3) vegetables that you
and your family used or cooked at your home. After that, draw and describe your chosen vegetables. Do this in your
LAS.
VEGETABLE DESCRIPTION
1.
3.

4 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

Process Questions:
1. Why is it important to eat different types of vegetables?
2. Why are vegetables an important part of the meal?

Activity 2: Vegetable Puzzle

Directions: Study the word puzzle below, find the vegetables and encircle them, you can find them across and
downward. Then, write your identified vegetables on the space provided. Do this in your LAS.
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
Process Questions:
1. Do you like eating vegetables? Why or Why not?
2. Among the following vegetables that you’ve identified above, which is your favorite? Why?
3. As a teenager, how can you convince others to appreciate or eat vegetables?

Activity 3: SCHEMA Map

Directions: Using the Schema Map below try to recall your knowledge about our topic for today, you can also
use the information you have written in the previous activity or ask help from your parent/guardian at home. For this
activity, you are supposed to complete the first column only with the things you already know/prior knowledge. Write
your answers on the activity sheet found at the end of the lesson.

SCHEMA MAP
SCHEME NEW
What is my prior knowledge about the topic LEARNINGS
What new things
I’ve learned from
the topic
Preparing Vegetable Dish

End of Explore

Well done! You have successfully answered the activities in the first learning segment. Now, brace yourself as
you move on to the second section of this module. Are you ready? You may now start expanding your knowledge about
the topics today. Have fun and good luck!
*****

FIRM-UP

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, horticulturlal production systems, environmental factors and management practices.
In this learning section, let’s try to escalate your understanding about the topics by reading and doing the prepared
activities. You can now start this learning section but, keep thinking on the focal question below:
5 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4
 What are the principles that you must consider in preparing vegetable dishes?

*****
LC 1: Perform mise en place
For this lesson, open your book to pages 56-57 and read the topic about the parts of plants used as vegetables. If
you already understand the said topic you can now proceed to the activity below.

Activity 4: I know My Vegetables

A. Directions: In this activity, with the use of a table found in your LAS, watch and sing the folk song
entitled “Bahay Kubo”. Then, identify the vegetables mentioned in the song and classify them. To access the video
clip, scan the QR code or copy the link and paste it to your browser.

https://www.youtube.com/watch? v=er3EID03smc
Process Questions:
1. Are you familiar with the vegetables mentioned in the song?
2. If you were to choose one vegetable from the video that you want to cook, what is it? What specific dish will you
prepare using it?
3. What are the Filipino vegetable dishes that you know. List at least three examples.
*****
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 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 don’t lose too much
quality or essential nutrients.

Activity 5: Thawing! Knowing!

B. Directions: At home, we practice freezing our foods to avoid spoilage and it follows the need to thaw
them. And in order for you to know the ways on how to properly thaw frozen vegetables, watch the prepared videos
and using any graphic organizer write your observations or the steps. Scan the QR codes below or copy the links to
access the video clips.

Cook from Frozen Thaw under Water Microwave

https//www.youtube. https//www.youtube. https//www.youtube.
com/watch?v=yF34Pg30 com/watch?v=M1NpVO com/watch?v=p8OsTzcJ
Mil p5xzM&t=131s M7U

Process Questions:
1. Among the three ways of thawing frozen vegetables that you’ve watched, which of these do you practice at your
home?
2. Which do you think is the best thawing process for frozen vegetables?
3. Why is thawing vegetable important before cooking it?
*****
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. For this reasons, you need to know how to properly wash and
prepare vegetables. Now, open your book to page 62 and read the points to remember in preparing vegetables.

Activity 6: Washing me softly

C. Directions: Washing vegetables is always done by you since it is a preliminary step in preparing
vegetables before cooking. In this activity, tell whether the statement is true or false. Write T on the space provided
if true and the letter F if not true.

6 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 ______1. We wash hands using soap and 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 so
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 taste.
______6. Use of wax coating 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

Process Questions:
1. What do you think is the best way to wash vegetables?
2. Why is washing vegetables important before cooking and preparing them?

LC 2: Prepare vegetable dishes

Before you start the next activity, open your book first to pages 57-60 and read the topic “Market Forms of
Vegetables, you can also search other information in the internet. If you already understand the said topic, then get ready
to accomplish the next activity.

Activity 7: Vegie! Goodie!

A. Directions: Knowing the different market forms of vegetables can be of help in deciding which vegetables to buy
and prepare. The following are the forms of vegetables that are available in the market. Give two characteristics of
each form by writing it in the graphic organizer.
Fresh Frozen Dried Canned
Vegetables Vegetables Vegetables Vegetables

Process Questions:
1. What market form of vegetables do your parents or you usually buy in the market? Why?
2. What were the interesting incidents you experienced in buying fresh, canned, frozen, dried vegetables?
3. In your opinion, are frozen, dried and canned vegetables healthy to eat?
*****
Buying fruits or vegetables may seem to be a very simple activity. Anybody who has money can buy fruits and
vegetables. If you tell a kid within 7 to 8 years of age to get vegetables, he goes to the market and buys them. But buying
vegetables or fruits in a right way does require some efforts. The work of buying sounds to be very simple but every
person should apply his thoughts before buying them.
A person should consider many points before buying vegetables. Anybody can go the market, ask the seller to give
1 kilo, 1⁄2 kilo or 1⁄4 kilo and pay the money and get the vegetables home. But if you want to be a good homemaker you
must consider some points.
Before you begin picking through your favorite golden delicious apples or sorting through leafy bundles of
lettuce, there are few key things to keep in mind. It is important to know that most commercial farms pick fruit and
vegetables well before ripeness so that they delivered to the grocery store at the peak freshness. However, your senses
play the biggest role in identifying the best fruit and vegetables, and you’ll have to use your hands, eyes, and nose.
To know more the various considerations in the selection of vegetables, open your book to pages 60-62, read and
comprehend the information stated and get ready to answer the activity below.

Activity 8: Let’s go to the Market

B. Directions: For your next activity, imagine your mother assigned you to buy vegetables to be used in preparing
Chopsuey. Name ten and describe each vegetable that you bought using the checklist below. Check the box if you
bought “Quality Vegetables”.
VEGETABLES DESCRIPTION QUALIT
Y
1.
10.

Process Questions:

7 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 1. Why is it important to buy quality vegetables?
2. How do you check the quality of vegetables?
*****

Activity 9: I Love Cooking!

C. Directions: Cooking activates flavor molecules and provided important textural changes to vegetables. The
following are the descriptions of the different methods of cooking vegetables. Write the corresponding method being
described, choose your answer in the box. Do this in your LAS.

Boiling Steaming Blanching Roasting Stir-frying Griddling

Direct heat cooking method like barbecue activities.

It works by intensifying flavours and causing natural sugars to caramelize.
This is done to retain the flavour, colour and vital nutrients of the food.
The type of cooking vegetable that is fast and easy to control.
The technique used to soften vegetables, either to remove their raw edge before adding to
salads.
This method of cooking vegetables where it uses very little oil.
Process Questions:
1. If you were to choose, what is the best method to cook vegetable? Justify your answer.
2. For you, which cooking method is the healthiest for cooking vegetables?
*****
Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal,
or dish. The addition of a sauce to a particular dish can transform the overall presentation of it.
Sauces come in a variety of styles and consistencies. They can be thick or thin, rich and creamy, or light and
delicate. Depending on the purpose, sauces can be strongly flavoured, hot and spicy, or even sweet to be served with a
dessert.
Accompaniments on the other hand are highly flavoured seasonings of various kinds offered with certain dishes.
There are dishes that come along with accompaniments. These accompaniments complement the main food and enrich its
taste. It provides an aesthetic value to the main dish. The accompanying food or beverage itself can have a garnish of its
own. An accompaniment can be inside the main dish or in a separate bowl.

Activity 10: Saucier. Sorcerer

D. Directions: Fill in the organizer that is found in your LAS with the six kind of sauces that you can identify in video
clip, write the sauce and describe it. Scan the QR code or copy the link below to access the clip. Do this in your
LAS.

https://www.youtube.
com/watch?v=G-mEF
3IU7a8
Process Questions:
1. Have you tried preparing the following sauces before?
2. Among the sauces mentioned, which do you think is the healthiest? Why?
3. In one paragraph, give your idea about the importance of sauces.

LC 3: Present vegetable dishes/ Evaluate the finished product

Did you know that before the food ever touches your tongue you’ve already tasted it? That may sound impossible,
but we visually taste our food long before we ever taste it in our mouths. As you see a waiter carrying your plate to your
table to begin deciding how the meal will taste based on how the food looks. In simpler terms, this visual tasting
experience comes down to good or bad food presentation. If the food looks appetizing, you’re more likely to want to try it
and enjoy it when you do.
Food presentation is an art and it is the best way for a chef to bring their personality into a dish. How you
choose to present food to your guests is an art form, and you get to choose what the art looks like. You can bring the
culture of the food to the surface of the dish with traditional presentation or make something totally unique with a more
abstract technique. Presenting food is the key to pulling all five senses into the experience eating.

8 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 Before you move to the next activity, open your book again but this time go to pages 63-76. Read the topic
“Preparing and Serving Vegetables”. Comprehend the said topic critically in order for you to easily accomplish the next
activity. Have fun!

Activity 11: Let’s make it Saucy! (Scaffold)

Directions: It’s time to apply what you’ve just learned from your previous activities. In this activity, you will cook and
present one vegetable dish with sauce or accompaniment you can choose on the suggested recipes found on your book on
pages 64-76 or you can also search in the internet, use the ingredients available at your home. Follow the correct
procedure stated and you must present your product in artistic way following the standard plating technique. In order for
me to monitor you, take a video of yourself while performing the task (your video must cover the whole cooking process
and it should last for 15-20 minutes). Pass your output in the link I will give to you. You will be graded using the rubric
found at the end of this module, ask your parent/guardian to watch you cook and tell them to taste the dish that you make
because they will also evaluate and rate your finish product. After performing the task answer the process questions
below.

Process Questions:
1. Did you enjoy cooking your desired vegetable dish? Why?
2. Which part of the cooking process is more difficult for you? Is it in the preparation or in the plating?
3. If you are to rate your finish product, what rate will you give why?
4. Based on your parent/guardian’s evaluation sheet, what dimension you earned the highest points? What about the
lowest? What could be the reason/s?
5. According to your parent/guardian, which part must be improved?

LC 4: Store Vegetables
Like most people, you probably shop for several days’ worth of groceries at a time, which mean you face the issue
of making sure your fresh vegetables stay fresh for as long as possible. We should also remember that not all vegetables
are alike, which means there’s no single best way to store them all. Fresh greens like lettuce can’t be handled the same
way as root vegetables like potatoes or carrots. Additionally, certain practices, like peeling or washing, can lengthen or
shorten their life, depending on various factors. Storing certain vegetables together can also affect how long they last.
The basic aim of storage is to slow down the ageing process caused due to respiration, moisture loss and disease
decay. Proper storing of fruits and vegetables is very important. Since safe storage can keep you from getting sick from a
food borne illness. Fresh fruits and vegetables should be stored unwashed. However, fruits and vegetables that are very
dirty harvest can be rinsed and dried well before storing. Wash them well with cool running water before eating. And in
order for you to expand your knowledge and understanding about storing fruits and vegetables open your book to page
64. Read the information in your book for you to easily answer the activity below. God bless!

Activity 12: From Store to Storing

E. Directions: There are five methods of storing vegetables and fruit: namely; drying, canning, curing and salting,
freezing and common storage. Which method is chosen depends upon the type of product, the quality desired and the
facilities available for storage. For this activity, all you have to do is to watch the video clip below and with the
information you learned about the techniques in storing vegetables, tell something about the topic by filling in the
graphic organizer. Use the WH questions. Scan the QR code or copy the link below to access the clip. Do this in
your LAS.

Who

W ha
t

Where

When

https://www.youtube. Why

com/watch?v=I0mGk-yBRfU How

Process Questions:
1. Have you tried storing vegetables of fruits before? What particular storing technique do you usually practice at
home? Why?
2. Why so you need to store vegetables based on the prescribed location and temperature?
*****
FIFO stands for First-In First-Out. It is a stock rotation system used for food storage. You put items with the
soonest best before or use-by dates at the front and place items with the early dates at the back. By using a FIFO food
storage system, you ensure that the food with the nearest best before or
use-by dates are used or sold first.
FIFO also maximizes freshness and minimizes waste and when used correctly, ensures serving safe food and
eliminates spoiled food waste. It is a continuous process. When new stock comes in, always use the FIFO procedure to fill

9 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

shelves or fridges so food can be sold or used before it expires. Additionally, be sure to stock refrigerated and frozen
goods before room temperature items.

Activity 13: Yes for FIFO!

Directions: In order to deepen your understanding of the lesson, browse the internet on other important details on storing
vegetables using FIFO operation procedure. You can use any graphic organizer in order for you to clearly discuss it. Do
this in your LAS.

Process Questions:
1. Do you practice FIFO procedure at your home?
2. What do you think are the benefits of doing FIFO operation when storing?

End of Firm-Up

Good job! You’re finally done with this learning section. I hope that all the topics in this segment are
clear to you now. Continue to dwell in this module because in the end, everything will be paid off. You can now proceed
to the next section. Enjoy!

DEEPEN

As a Grade 10 student, you like to explore many things especially that we are in the world of technology. Usually,
when there are things that interest you, you immediately surf the internet for a wider understanding. As you are about to
end this module, your knowledge will be tested by applying all the things that you have learned from your previous
activities.
And let’s start it by answering the essentials questions displayed at the beginning of this module. This is to check
whether you’ve learned everything or not. Answer this in your LAS.
What are the principles
that you must consider
in preparing vegetables
dishes?

After having gone through a series of challenging activities, have you realized something? Let me see your
realization by completing the Schema Map below. In your LAS write the new learnings that you have acquired after
reading and doing the activities in this module. You can write as many as you can.

SCHEMA MAP
SCHEME NEW LEARNINGS
What is my prior What new things I’ve learned from the topic
knowledge about the
topic
Preparing Vegetable Dish

Process Question: Answer this in your LAS.

1. When you hear the words vegetable dish what emotion do you first feel? Draw the emoticon that best describes
your feeling.
2. As a Salletinian, what should be the school core value that you must apply when cooking in order for you to
achieve a tasty dish? Why?
3. What do you think is the 21st century skill that you have developed while taking this module? Explain.

End of Deepen

Congratulations! You Your

Congratulations! are completely
week 3-4 done
modulein this learning
is already module.
done. I hope
Don’t forgetthat
to through thisyou’ve
share what modulejust
all
your questions about preparing vegetable dish are all clear.
learned to your family and to your friends so that even them And to end this module, please remember this
simple saying:
“Fill your plate with the colors of the10
rainbow. What and
|Technology pleases the eyes,Education
Livelihood pleases the
10body”
– Quarter 2_Week 3-4
Reference:
Book: Basbas, L. (2018) Learning and Living in the 21st Century Cookery (pp. 54-76). REX Book Store.

Websites:
https://www.youtube.com/watch?v=er3EID03smc
https//www.youtube.com/watch?v=yF34Pg30Mil
https//www.youtube.com/watch?v=M1NpVOp5xzM&t=131s
https//www.youtube.com/watch?v=p8OsTzcJM7U
https://www.youtube.com/watch?v=G-mEF3IU7a8
https://www.youtube.com/watch?v=I0mGk-yBRfU

Prepared by:
CZARINA CIARA R. ANDRES

END OF MODULE 3-4

La Salette of Roxas College, Inc. Basic Education Department S.Y. 2021-2022

Name: ________________________________________________________ Date: ______________

Grade & Section: _______________________________

VEGETABLE DISH SCORING RUBRIC (ACTIVITY 11/ SCAFFOLD)

DIMENSION PERFORMANCE LEVEL

11 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 NEEDS No
EXCELLENT SATISFACTORY POINTS
IMPROVEMENT ATTEMPT
5 4-3 EARNED
2-1 0
Preparation *Student wear * Student wear *Student wear *Students did
proper PPE proper PPE (Apron, proper PPE (Apron, not do
(Apron, hairnet, hairnet, gloves). hairnet, gloves). anything
gloves).

*Student had *Student only *Student did not

good "mise en completed "mise en review recipe and
place". place" of either food have proper "mise en
or equipment. place" of food or
equipment.

*Student used some *Students did not

*Student used the of the demonstrated practice
demonstrated techniques. Did not demonstrated
techniques for pay attention to techniques for food
food preparation. details at all times in preparation.
terms of clean as you
go

Uses tools and Uses tools and Uses tools and

equipment equipment correctly equipment
Use of tools and
correctly and but less confidently incorrectly and less No attempt
equipment
confidently at all sometimes confidently most of
times. the time
Manifest very Manifest Manifest
clear understanding of the understanding of the
understanding of step-by-step step-by-step
the step-by-step procedure but procedure but Not evident
procedure sometimes seeks sometimes seeking
Application of clarification clarification most of
procedures the time
Works Works independently Works independently
independently with ease and but with assistance
with ease and confidence from others most of Not evident
confidence at all sometimes the time
times
Observe safety Observe safety Not observing safety No attempt
precautions at all precautions precautions most of
Safety Work times sometimes the time

Plating

Plating is Balance attempted Evidence of balance Not evident

*Proper Balance balanced with but needs is limited or not
even eye improvement present
appealing flow

*Use of Color
Color is Some color variety Lack of color variety Not evident
complimentary but needs
and eye appealing improvement

12 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 *Shape Incorporates Some repetition of Variety in shape very Not evident
(proportion) variety of eye shapes but variety is limited or not present
appealing shapes evident

*Use of Garnish
Appropriate for Adequate but not Inappropriate Not evident
food items outstanding selection of garnish
or lack of or too
much

Output is very Output is very Output is not so

presentable and presentable and taste presentable and taste
Final Output taste exceeds the is little below the is not within the No attempt
standard standard standard

Work completed Work completed Work completed

a head of time ________________ ________________
Time (mins/hours/days) (mins/hours/days) No attempt
Management beyond beyond

TOTAL POINTS:

La Salette of Roxas College

8
Vira, Roxas, Isabela
S.Y 2021-2022

LEARNING ACTIVITY SHEET (LAS)

Technology and Livelihood Education 10
Quarter 2 / Weeks 3-4

Name: _____________________________________________________________________ Score: ___________

Grade and Section: ____________________________________________

EXPLORE
Activity 1: A Tough Cookie

VEGETABLE DESCRIPTION
1.

13 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 2.

3.

Process Questions:
1. Why is it important to eat different types of vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Why are vegetables an important part of the meal?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 2: Vegetable Puzzle

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 1._______________
K R L L M N M N N O O P P Q Q 2. _______________
R L E E K S R S S T T U U V V 3. _______________
4. _______________
W I W X X Y Y Z Z A Q B R C S
5. _______________
D C H I V E S T E U F V G W H
6. _______________
I X J Y K G L Z M A N A O B P
7. _______________
U U V V W G W X X Y Y Z Z B C 8. _______________
M N N O O P P Q Q R R S S T T 9. _______________
G G H H I L I J C J K K L L M 10. ______________
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 Process Questions:
1. Do you like eating vegetables? Why or Why not?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Among the following vegetables that you’ve identified above, which is your favorite? Why?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. As a teenager, how can you convince others to appreciate or eat vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 3: SCHEMA Map

SCHEMA MAP
SCHEME NEW
What is my prior knowledge about the topic LEARNINGS
What new things
I’ve learned from
the topic
Preparing Vegetable Dish

14 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

FIRM-UP
Activity 4: I know My Vegetables
ROOTS BULBS FRUITS STEMS LEAVES FLOWERS SEEDS

Process Questions:
1. Are you familiar with the vegetables mentioned in the song?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. If you were to choose one vegetable from the video that you want to cook, what is it? What specific dish will you
prepare using it?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. What are the Filipino vegetable dishes that you know. List at least three examples.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
Activity 5: Thawing! Knowing!
Your graphic organizer here:

Process Questions:
1. Among the three ways of thawing frozen vegetables that you’ve watched, which of these do you practice at your
home?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Which do you think is the best thawing process for frozen vegetables?

15 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 ___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. Why is thawing vegetable important before cooking it?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 6: Washing me softly

______1. We wash hands using soap and 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 so
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 taste.
______6. Use of wax coating 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

Process Questions:
1. What do you think is the best way to wash vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. Why is washing vegetables important before cooking and preparing them?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 7: Vegie! Goodie!

Fresh
Frozen Vegetables Dried Vegetables Canned Vegetables
Vegetables

Process Questions:
1. What market form of vegetables do your parents or you usually buy in the market? Why?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. What were the interesting incidents you experienced in buying fresh, canned, frozen, dried vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. In your opinion, are frozen, dried and canned vegetables healthy to eat?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
16 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4
Activity 8: Let’s go to the Market
VEGETABLES DESCRIPTION QUALIT
Y
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Process Questions:
1. Why is it important to buy quality vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. How do you check the quality of vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 9: I Love Cooking!

Direct heat cooking method like barbecue activities.

17 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4
 It works by intensifying flavours and causing natural sugars to caramelize.
This is done to retain the flavour, colour and vital nutrients of the food.
The type of cooking vegetable that is fast and easy to control.
The technique used to soften vegetables, either to remove their raw edge before adding to
salads.
This method of cooking vegetables where it uses very little oil.
Process Questions:
1. If you were to choose, what is the best method to cook vegetable? Justify your answer.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. For you, which cooking method is the healthiest for cooking vegetables?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 10: Saucier. Sorcerer

Process Questions:
1. Have you tried preparing the following sauces before?
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
2. Among the sauces mentioned, which do you think is the healthiest? Why?
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________
3. In one paragraph, give your idea about the importance of sauces.
__________________________________________________________________________________________
__________________________________________________________________________________________
__________________________________________________________________________________________

Activity 11: Let’s make it Saucy! (Scaffold)

Process Questions:
1. Did you enjoy cooking your desired vegetable dish? Why?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Which part of the cooking process is more difficult for you? Is it in the preparation or in the plating?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. If you are to rate your finish product, what rate will you give why?

18 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 ___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
4. Based on your parent/guardian’s evaluation sheet, what dimension you earned the highest points? What about the
lowest? What could be the reason/s?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
5. According to your parent/guardian, what part must be improved?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 12: From Store to Storing

Who
W

What

Where

When

Why

How

Process Questions:
1. Have you tried storing vegetables of fruits before? What particular storing technique do you usually practice at
home? Why?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. Why so you need to store vegetables based on the prescribed location and temperature?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

Activity 13: It’s a yes for FIFO!

Your graphic organizer here:

19 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

Process Questions:
1. Do you practice FIFO procedure at your home?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. What do you think are the benefits of doing FIFO operation when storing?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________

DEEPEN

Essential Questions:

What are the

principles
that you must
consider in
preparing
vegetable
dishes?

SCHEMA MAP

SCHEMA MAP
SCHEME NEW LEARNINGS
What is my prior What new things I’ve learned from the topic
knowledge about the
topic

Preparing Vegetable Dish

Process Question:
1. When you hear the words vegetable dish what emotion do you first feel? Draw the emoticon that best describes
your feeling.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
2. As a Salettinian, what should be the school core value that you must apply when cooking in order for you to
achieve a tasty dish? Why?
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
3. What do you think is the 21st century skill that you have developed while taking this module? Explain.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
20 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4
Prepared by:
CZARINA CIARA R. ANDRES

La Salette of Roxas College, Inc.

Basic Education Department
SY 2021-2022

PRE-ASSESSMENT
Technology and Livelihood Education 10
Quarter 2

Name: ________________________________________________________________ Score: ____________

Grade/Section: ________________________________________ Date: _____________________________

I. Multiple Choice
Directions: Read and answer each item carefully. Encircle the letter of the correct answer. Do this in your answer sheet.
1. It is a category of food which can be obtained from any part of plant which is edible.
A. Vegetable B. Meat C. Sugar 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 B. Fruit vegetables C. Root vegetables D. Tubers
3. The condition of vegetables when soaked briefly in cold water will restore its crispness.
A. Limpness B. Freshness C. Stickiness D. Coldness
4. One of the characteristics of quality vegetables which refers to the condition that is not sprayed with any
pesticides or chemicals.
A. Local B. Organic C. Seasonal D. Real
5. 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
6. This is used in stirring frozen vegetables.
A. Frying pan B. Oven C. Wok D. Stirrer
7. 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
8. 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
9. The first thing to do before peeling, cutting or eating vegetables.
A. Cleaning B. Massaging C. Cutting D. Washing
10. The time frame of washing hands with hot soapy water.
A. 15 seconds B. 30 seconds C. 10 seconds D. 20 seconds
11. 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
12. These are vegetables that have undergone little or no processing from the time they were harvested to the time
they were marketed or sold.
A. Fresh B. Dried C. Frozen D. Canned
13. The vegetables that are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market
and vegetable farms.
A. Fresh B. Canned C. Dried D. Frozen
14. These are the vegetables that have undergone several steps to warrant that their quality is preserved before the
actual freezing process.
A. Frozen B. Dried C. Fresh D. Canned
15. The effect of cooking vegetables where adding of alkali like baking soda will soften the hemicellulose.
A. Changes in texture C. Water is lost or absorbed
B. Changes in color D. Changes in nutrients
16. The method of cooking vegetable where little water is used to avoid over cooking.
21 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4
 A. Griddling B. Steaming C. Boiling D. Blanching
17. This is the method of cooking vegetables where it is plunge into iced water to stop the cooking process.
A. Roasting B. Griddling C. Blanching D. Boiling
18. The cooking of vegetables not only good for potatoes but also for root vegetables, squashes, and tomatoes.
A. Stir-frying B. Blanching C. Roasting D. Griddling
19. The cooking method where pricking is to be avoided because it will release their juices and will dry them out.
A. Boiling B. Steaming C. Griddling D. Roasting
20. This is the peak of a chef’s achievement that requires study and practice to master.
A. Slicing B. Cutting C. Accompaniment D. Sauces
21. The type of sauce that is best used as dressings for salads, sandwiches, well as with the traditional fish and chips.
A. Tomato sauce B. Hollandaise C. Veloute D. Mayonnaise
22. The sauce that is popular with steaks and vegetables like broccoli and cauliflower.
A. Mayonnaise B. Veloute C. Béchamel D. Hollandaise
23. This is the final step that showcases a chef’s creations and highlights the quality of the food and preparation
techniques.
A. Culinary techniques C. Chefs labor
B. Food presentation D. Plate presentation
24. This must be simple to execute specially on a busy day, yet stylish and visually appealing to the guest.
A. Plate presentation C. Food presentation
B. Culinary techniques D. Effective plating
25. This is to be considered to produce a composition that brings the various elements of the dish together in
harmony.
A. Food presentation C. Chef’s hunch
B. One’s creativity D. Eye of the photographer

II. Matching Type

Directions: The following are the factors to consider in plating vegetable dishes. Match Column A with Column B.
Choose the letter of your answer and write it in your LAS.
A B
26. This begins with the mastering of the basic culinary techniques, high quality food, A. plate
and plate selections that fit the style of the dish. presentations
27. It is important because it can make or break a restaurant and turn a b. dish
dinner party into a great success if done right.
28. This must be carefully planned to balance tastes, textures, colors, and cooking C. the rule of thirds
methods.
29. These must be prepared before you begin the actual plating process. D. flavour bites
30. The rule to be considered that will highlight the plate’s focal points. E. garnishes
31. The rule to consider in plating where using moist or runny ingredients first for they F. food presentation
will tend to move during delivery.
32. These are forkfuls of food that combine all of the ingredients in your dish into one G. ingredients
bite.
33. The guideline of plating where it will catch your guests’ eyes. H. rule of thumb
34. These are ultimately designed to enhance and complement the flavors of the entrée I. power of height
created.
35. These are very important in plating tools and in cutting ingredients. J. molds
k. plating wedges

III. True or False

Directions: Read the statements carefully. Write TRUE if the statement is correct and write False if it is wrong. Write
your answer in your LAS.
36. Indoor storage of vegetables, the outside stairwells to basement cannot be used if space permits some insulation
materials like bales of hay.
37. Dried product retains the quality and nutritional value found with fresh product.
38. Curing and salting is a common method of preserving garden product because of the great change that it makes in
the quality and overall taste.
39. The most convenient place to store fruits and vegetables is inside the home.
40. Drying is the oldest way to preserve or store vegetables.

22 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

Prepared by:
CZARINA CIARA R. ANDRES

La Salette of Roxas College, Inc.

Basic Education Department
SY 2021-2022

PRE-ASSESSMENT
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
LEARNER ANSWER SHEET

Name: __________________________________________________________ Score: _____________________

Grade/Section: ______________________________ Date: _____________________

I. Multiple Choice
1. A B C D 14. A B C D
2. A B C D 15. A B C D
3. A B C D 16. A B C D

23 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4

 4. A B C D 17. A B C D
5. A B C D 18. A B C D
6. A B C D 19. A B C D
7. A B C D 20. A B C D
8. A B C D 21. A B C D
9. A B C D 22. A B C D
10. A B C D 23. A B C D
11. A B C D 24. A B C D
12. A B C D 25. A B C D
13. A B C D

II. Matching Type

A.
26. 31.
27. 32.
28. 33.
29. 34.
30. 35.

III. True or False

36.
37.
38.
39.
40.

24 |Technology and Livelihood Education 10 – Quarter 2_Week 3-4