Special Program in

Technical Vocational
Education
9
Quarter
1
Food Processing
Special Program in Technical Vocational Education – FPT – Grade 9
Quarter 1 – Module 5: Cutting Techniques of Fruits and Vegetables Preparation
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Rachael D. Jose
Editor:
Reviewers: Susan O. Grijalvo
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
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Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
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Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Special Program in
Technical Vocational 9
Education
Quarter 1
Self-Learning Module 5
Cutting Techniques of Fruits
and Vegetables Preparation

https://bit.ly/2Pcwvu
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https://bit.ly/2PafeCv
Introductory Message

For the Facilitator:

Welcome to the Special Program in Technical Vocational Education Food

Processing by Fermentation Grade 9 Self-Learning Module on Cutting Techniques of
Fruits and Vegetables Preparation.

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through Mayor, Honorable
Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12
Curriculum using the Most Essential Learning Competencies (MELC) in developing
this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Special Program in Technical Vocational Education Grade 9

Self-Learning Module on Cutting Techniques of Fruits and Vegetables Preparation.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

This module covers the different cutting techniques of fruits and vegetables
preparation.

At the end of the module, the student should be able:

1. identify the different cutting techniques;

2. perform the different cutting techniques; and

3. appreciate the skill acquired in different cutting techniques.

PRETEST

Directions: Choose the best response. Write the letter on the space provided
before the number.

_______1. Slicing of fruits and vegetables in uneven shaped pieces.

a. Chopping c. Diagonal Slice

b. Dicing d. Mincing

_______2. Cutting vegetables or fruits into thin small strips.

a. Chopping c. Diagonal Slice

b. Julienne Strip d. Mincing

_______3. Cutting fruits and vegetable diagonally.

a. Chopping c. Diagonal Slice

b. Dicing d. Mincing

_______4. Chopping fruits and vegetables into fine cuts.

a. Chopping c. Diagonal Slice

b. Dicing d. Mincing

_______5. Removing the cover of fruits and vegetables.

a. Chopping c. Peeling
b. Dicing d. Mincing
 RECAP
Identification

Directions: Identify according to its characteristics. Write your answer on the

space provided.

Lipote Tiesa

Katsuri Roselle

Grapes Bignay

_________1. A fruit resembles the duhat except for its round shape. It has black skin
with flesh which is sweet when ripe.

_________2. A fruit with an unripe green color and a ripe yellow in the center,
similar to tiesa.

_________3. A fruit which is clustered with small black round fruits.

_________4. It has a red petals used for making a fine sparkling red wine. Belong to
the gumamela family.

_________5. A fruit sometimes called black berries.

LESSON

Learning Outcome 2

DIFFERENT CUTTING TECHNIQUES

OF FRUITS AND VEGETABLES

Fruits and vegetables requires different cutting techniques when prepared.

Enumerate the techniques used in cutting fruits and vegetables.

1. Chopping – slicing or cutting of vegetables in uneven, small, irregular

shaped pieces.

https://bit.ly/3jV6cYo
2. Mincing – chopping or cutting fruits and vegetables in fine cuts

https://bit.ly/310fPwb

3. Slicing – cutting fruits having uniform thin slice or cuts

https://bit.ly/3jTSogD

4. Peeling – removing the cover of fruits and vegetables

https://bit.ly/2P6wyZ0

5. Dicing – cutting vegetables or fruits into smaller pieces with uniform

cubes, approximately ¼ inch by cube

https://bit.ly/30YXsrv

6. Julienne Strips – cutting vegetables or fruits into thin small strips

about ½ inch by 2 ½ inches long
 https://bit.ly/3gfbviZ

7. Battonet – “little stick” measures approximately ¼ by ¼ by 2 ½

inches. It also the starting point for small dice.

https://bit.ly/3hLjFQo

8. Diagonal slicing – cutting fruits or vegetables diagonally

https://bit.ly/3jSWsxM

Cutting food into uniform sizes and shapes is important for two reasons. The
first is that it ensures even cooking. The second is that it enhances the appearance
of the dish. It helps in all pieces being cooked evenly at the same time.

ACTIVITIES

ACTIVITY NO. 1
Directions: Identify the cutting techniques according to the given pictures.
Write your answer on the space provided.
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ACTIVITY NO. 2
Directions: Place each picture in the correct labeled square of the
different fruits and vegetables cut.

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Ms Qo
Beet for Salad Carrots for DJM
Chive Dumpling IQ
Zucchini for
Fresh Salad Filling Salad
 Diagonal Slice Battonet

Mincing Julienne Strip

ACTIVITY NO. 3
Directions: Give which style of cutting is suited for each sample given below.

Fruits/ Vegetables Cutting Techniques

1. Potato for soup

2. Cucumber for dipping

3. Camote for fries

4. Carrots for vegetables salad

5. Potato for chip

WRAP-UP

SUMMARIZING

Directions: In a paragraph form, summarize what you have learned today by

answering he given guide question

1. Why preparation of fruits and vegetables involves specific cutting

techniques?
 ______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________

VALUING

Anything we have learned has major consequences for us. Why it is

important that you must know the different cutting techniques in preparing fruits
and vegetables?

______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________

POSTTEST

TRUE/FALSE
Directions: Carefully read down each statement below. Write T if the
statement is TRUE and F if is not. Write your answers in the space before the
number.
_______1. Peeling is removing the cover of fruits and vegetables.

_______2. Diagonal slicing is cutting fruits and vegetables.

______3. Cutting vegetables or fruits into thin small strips about ½ inch by 2 ½
inches cube is a dicing cut.

______4. Cutting vegetables or fruits into smaller pieces with uniform cubes,
approximately ¼ inch by cube is a julienne strip cut.

_______5. Cutting fruits is a techniques of having uniform thin slice or cuts.

 References
Activity #1.
1. JULIENNE
2. MINCING
3. CHOPPING
4. DIAGONAL SLICE
5. DICING
6. BATTONET
Activity #2.
1. Diagonal Slice - Zucchini Salad
2. Battonet - Carrots for Fresh Salad
3. Mincing - Chive for Dumpling Filling
4. Julienne Strip - Beet for Salad
Activity #3.
1. DICING 4. JULIENNE
2. SLICING 5. DIAGONAL
3. BATTONET
Pretest Recap Posttest
1. A 1. LIPOTE 1. T
2. B 2. KATSURI 2. T
3. C 3. BIGNAY 3. F - JULIENNE
4. D 4. ROSELLE 4. F - DICING
5. C 5. BIGNAY 5. T
KEY TO CORRECTION
 A. Books

De Leon, Sonia Y. and Guzma , Matildo, P. Preservation of Philippine Foods, A

Manual of Principles Procedures. Phoenix Publishing House Inc. 1982

Calma, Ursula E. and Rosario, Marissa del E. Food and Nutrition 1, Home
Economics

University of Life Fruit and Vegetables Processing Revised Edition Meralco

Avenue, Basig

Diaz, Eden C. Technology and Home Economics 3, Home Economics pp. 126-129

Espejo, Jasmin and Tumonde, Alberta Fish Cookery

Marves-Soriano, Nora. Food Selection, Preparation and Preservation. Rex

Bookstore, Quezon City Philippines, 1994

K to 12 Basic Education Curriculum Technology and Livelihood Education

Learning Module

B. Online Sources

Ma. Carina Santiago- Villanueva, Processed Food and Beverages Sector

Competency Base Learning Materials for Food Processing NC II,
https://bit.ly/3e66M1g