JANNAH ROSE L.

SIACOR BTLED HE 3A

Learning Activity Sheets (LAS) No. 2

TLE/TVL – HE (COOKERY) ACTIVITY SHEET

Prepare Vegetable Dishes

III. Activity Proper

General Directions: Read and follow carefully the directions for each activity.
When you finished proceed to the next until you have completed answering the
entire activity. Use separate sheet of paper in answering the activities.

Activity 1
Directions: Write the word MYTH or FACT that corresponds to the statements
below.

FACT
--------------1. Dried mushrooms should be soaked in cold water until soft.
FACT
--------------2. Lentils are small, lens-shaped legumes that have shorter cooking
times than kidney beans.
FACT
--------------3. Properly cooked green vegetables are tender-crisp, not mushy
FACT
--------------4. Flavorful soaking liquid is drained and used as a flavoring for
cooking liquids and sauces
MYTH
--------------5. Cooking does not affect the quality of vegetables.

Activity 2. BASKET OF QUALITIES

Directions: Below are five balloons. Fill each balloon with qualities of
vegetables. Use answer sheet in accomplishing this activity.
 TEXTURE
FLAVOR
COLOR QUALITY

NUTRIENTS

QUALITIES OF
VEGETABLES

Guide Question
1. What happens to green leafy vegetables when overcooked? How can you
prevent it from being overcooked?
- Green vegetables that have been overcooked lose their vibrant
green color Overcooking causes key nutrients to be lost as well
as flavor. They lose a lot of their natural flavor and become
mushy in addition to losing their aesthetic attractiveness.
V. Reflection
Why are frozen vegetables need not to be thawed ?
- Vegetables that have been frozen shouldn't be defrosted
because they could lose their crispness. Furthermore, the flavor
and nutrients that are locked in during the freezing process of
frozen veggies may be lost during the defrosting process. Cook
food that has been frozen. Many vegetables don't require
thawing. They can be placed right into boiling water or steaming
pots.