Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 10
in
TLE (Food Processing)
Third Quarter-Week 2
Prepare Raw Materials in
Fermentation/Pickling
(TLE_AFFP9-12FR-IIIb-2)
 Sorting and Grading of Vegetables

MELC: LO 2. Prepare raw materials in fermentation/pickling

Code: TLE_AFFP9-12FR-IIIb-2
Objectives:
a. Sort and grade raw materials according to approved criteria and
enterprise requirements.
b. Identify the characteristics in buying of fruits and vegetables.
c. Prepare the sorted and graded fresh fruits and vegetables according to
required sizes and shapes.

Unlike fish and meats, vegetables and fruits have higher perishability
and greater variation. That is why it is important to know how to select the
good quality of fruits and vegetables. Sorting and grading of fruits and
vegetables are based on size and ripeness. It is important to be familiarized
with the characteristics. Fruits are of good taste when ripe. Fruits must be
preserved, and vegetables must be cooked immediately to prevent any damage
in the vitamin content of some fruits like the ascorbic acid in bananas which
is greatly affected when overripe.

Fruits and vegetables are sorted by size, color and rind quality after
they are harvested. Vegetable quality depends on favorable conditions of their
growth, the season of their harvest, the variety of the fruits, degree of maturity
size and uniformity of shape and the presence of defects. Injured, bruised,
and misshaped appearance of fruits and vegetables.

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 Common characteristics to choose when buying fruits:

Should be fresh, particularly those

harvested in the morning

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Have better quality especially those

that are in season but should be
cheap

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Ripe, having firm and smooth

texture; avoid buying overripe ones

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With attractive appearance

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With good color and aroma

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Cook immediately when overripe

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Common characteristics to choose when buying vegetables:

1.Should be cheap if in season and should be plenty

2.Free from bruises or blemishes that may impair its appearance when
cooked

3. Good quality vegetables that will best suit the particular purpose in
cooking and possibly consider the cost

4. Not wilted, choose leafy green vegetables that are

5. Fresh and young or newly harvested

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Fruit and Vegetable Preparation

Fruits and vegetables require different cutting techniques when

prepared. Enumerated are the techniques used in cutting fruits and
vegetables:

1. Chopping- slicing or cutting of

vegetables into uneven, small,
irregular shaped pieces.

http://bit.ly/3pNgLip

2. Mincing- Chopping/cutting
fruits and vegetables into fine
cuts

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3. Slicing-Cutting fruits having

uniform thin slices or cuts

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Fruit and Vegetable Preparation

4. Peeling-Removing the cover of

fruits and vegetables

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5. Dicing- Cutting vegetables or

fruits into smaller pieces with
uniform cubes, approximately
¼ inch to ¾ inch cube

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6. Julienne strips- cutting

vegetables or fruits into thin
small strips about ½ inch by
2 ½ inches long

http://bit.ly/2MsNfzZ

7. Diagonal slicing- Cutting

fruits or vegetables diagonally
i.

http://bit.ly/3hyY1jA

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 Assessment 1: Fill in the blank.

Directions: Fill in the blanks, to complete the sentences below. Write the
answers on a separate sheet of paper.

1. In choosing fruits it should be fresh, particularly those harvested

in the ____________________.

2. Fruits have better quality especially those that are in ____________

but should be cheap

3. Fruits must be ripe, having firm and smooth texture; avoid buying
_______________ ones

4. _________________________ vegetables that will best suit the

particular purpose in cooking and possibly consider the cost.

5. Vegetables must be free from __________________ or blemishes that

may impair its appearance when cooked

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 Activity 1: Jumbled Letters:

Directions: Arrange the letters to identify the techniques in cutting of fruits

and vegetables. Write the answers on a separate sheet of paper

DAIONLGA
SLCIING

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JLUIENNE
SITRPS

http://bit.ly/2MsNfzZ

MNIICNG

http://bit.ly/38VK0IH

DCNGII

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SINLCIG

http://bit.ly/3hBohtD

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 Assessment 2: Matching type!

Directions: Match column A with column B. Write the letter of your answer
on a separate sheet of paper.

Column A Column B

1. Dicing
a. fine cuts

2. Julienne b. uniform thin

3. Mincing c. removing the cover

4. Slicing d. uniform cubes

5. Peeling e. thin small strips

Answer

1. 2. 3. 4. 5.

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Activity 2. Perform Fruit and Vegetable Cutting Techniques

Title: Perform the different ways of cutting fruits and vegetables

Instruction: By group of five members, assign to bring the different

vegetables for demonstration of cutting techniques and methods. Each
member shall take turn in performing the following techniques:
Materials:
 Carrots
 Cucumber
 Onions
 Knife
 Cutting/chopping board
Chopping

Mincing

Slicing

Peeling

Julienne Strip Cut

Diagonal Slicing

Dicing

Performance Task Criteria

Criteria Yes No

Did the candidate perform the following

cutting techniques?

Chopping

Mincing

Dicing

Peeling

Diagonal Slicing

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References:

K to 12 Basic Education Technology and Livelihood Education Agri-Fishery-

Arts-Food (Fish) Processing Curriculum Guide Grade 9-12 pp.
Villanueva Ma. Carina Santiago- CBLM for food Processing NCII, Processed
Foods and Beverage Sector pp.69-73

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 All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

LOUIE P. DEL ROSARIO

KLEAVHEL C. FAMISAN
PHOEBE MARIE B. SANTARROMANA
Content/Language/Layout Editor

MYRA T. DE JESUS
Developer/Writer

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