Republic of the Philippines

Department of Education

Name: Date:
Grade & Section

Technology and Livelihood Education

Home Economics - COOKERY
Quarter 2 - Module 1

Answer sheets

What I Know

What’s New

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

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’s More

Activity 2: Identifying vegetables that have flavour and color components.

 1. broccoli 6. onions
2. tomatoes 7. eggplant
3. cabbage 8. garlic
4. chives 9. carrots
5. leeks 10.squash

What I Have Learned

Activity 3: Writing a journal.

Direction: Write what you have learned about the principles of preparing
vegetables. To rate your answer, please refer to the rubric for scoring.

Journal Writing

Date:
Topic:
I learned that ___________________________________________________________________

________________________________________________________________________________

I realized that_____________________________________________________________________

_______________________________________________________________________________

_________________________________________________________________________________

________________________________________________________________________________

What I Can Do
Activity 4: Identifying ingredients according to standard recipe.
 Assessment

Lesson 2 Characteristics of Quality Vegetables

What I Know

1. 2, 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

What’s New
Activity 1: Knowing the characteristics of quality vegetables.

Direction: Using the advance organizer below, show the five characteristic of vegetables.

5 5 characteristics of
quality vegetables

What’s More
Activity 2 : Recognizing facts about the characteristics of quality vegetables. TRUE or FALSE

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

What I Have Learned

Activity 3: Writing a journal.

Direction: Write what you have learned about the principles of preparing vegetables. To rate your answer, please refer
to the rubric for scoring.

Journal Writing

Date:
Topic:
I learned that ___________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

I realized that __________________________________________________________________

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________________
 Assessment

1. 2, 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Lesson 3 Thawing Frozen Vegetables

What I Know

What’s New
Activity 1: Describing one’s experience in thawing frozen foods.

Activity 1: Describing one’s experience in thawing frozen foods.

Direction: At home, we practice freezing our foods to avoid it from spoilage

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

How to thaw frozen

vegetables

What’s More

Activity 2: Recalling facts in thawing frozen foods. TRUE or FALSE

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
 What I Have Learned
Activity 3: Composing a journal of their own learning in thawing vegetables.

Direction: Write your understanding of the topic presented in the given format. Refer to the rubric for
your rating.

Journal Writing

Date:
Topic:
I learned that ___________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

I realized that __________________________________________________________________

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________________

Assessment

Lesson
Washing Raw Vegetables Following Standard Procedure
4

What I Know

What’s New

Activity 1: Identifying steps in washing raw vegetables.

Direction: Complete the paragraph below on the importance of washing raw vegetables.

Cleaning your fruits and __________________ when you get home is not just your mom’s
rule. To get rid of _____________________, you should clean your produce before you cut,
____________________________or cook. Experts recommend, ___________________________
all produce under running water and drying with a clean cloth towel or paper
________________________________ to further reduce bacteria that may be existent on the
surface.

What’s More
Activity 2: Recognizing facts in washing raw vegetables. TRUE or FALSE

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
 What I Have Learned

Activity 3: Explain how to wash raw vegetables properly.

Directions: Write whether you agree or disagree to the following statements

and justify your answer.

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

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

What I Can Do
Activity 4 : Washing of raw vegetables following the standard procedure
Teacher’s Note: Paste your pictures showing your performance while doing the standard procedure of
preparing fresh vegetables.

Paste your pictures here:

Assessment

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