Lesson

Characteristics of Quality
2 Vegetables

What I Need to Know

Lesson 2 is a continuation of the topic in lesson 1 about the principles
of preparing vegetables. It talks about the quality of vegetables which can be
determined accurately by measuring the physical and/or chemical
components related to the attribute.
In addition, the texture and firmness, taste, flavor and smell, and the
nutritional quality can be estimated by destructive methods and some can be
estimated by nondestructive methods. Some of the nondestructive methods,
which employ optical, vibrational, electrical, nuclear magnetic resonant, and
gas analysis techniques, have potential for commercial application.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Know the characteristics of quality vegetables;

 Recognize facts about the characteristics of quality vegetables;
 Write a journal;
 Prepare ingredients according to a given recipe, required, form and the
time frame.
 17

What I Know

Direction : Let us test what you know on the characteristics of quality

vegetable by answering the questions below. Read them
carefully and choose the letter of the word that is being
described by the statement. Write your answer in your quiz
notebook.

1. It refers to the characteristics of fresh vegetables which is generally based

on its chemical composition or physical characteristics.
a. quality c. value
b. freshness d. quantity
2. These can be estimated by destructive methods and some by non-
destructive methods.
a. features c. freshness
b. value d. quality
3. This differs the ideal characteristics for quality grades of vegetables.
a. value c. quality
b. commodity d. value
4. The characteristics of high quality food that are easy to digest and tend to
be free from fake ingredients.
a. organic c. local
b. minimally processed d. seasonal
5. The vegetable that contains natural flavourings and are not sprayed with any
pesticides or chemicals.
a. minimally processed c. contains real ingredients
b. organic d. local
6. This refers to vegetables that have no artificial substances added, and
nothing is
genetically modified.
a. seasonal c. organic
b. local d. contains real ingredients
7. This refers to local produce that is always healthier than shipped produce.  
a. contains real ingredients c. organic
b. seasonal d. local
8. This refers to foods that are abundantly available when they are in their peak
season and have higher nutrients than foods that are artificially grown out of
season.
a. organic c. local
b. minimally processed d. seasonal
 18
9. These are vegetables that are crisp and bright in colors.
a. fresh c. frozen
b. thawed d. withered
10. It refers to the absence of decay or insect infestation
a. in good condition c. cooked
b. fresh d. frozen
11. The vegetable that has no mechanical damage or injury.
a. good handling c. fresh
b. good condition d. frozen
12. This refers to the vegetable that has the right degree of maturity .
a. seasoned c. frozen
b. mature d. thawed
13. It refers to the different varieties that differ in color, shape, texture and
sometimes flavour.
a. handled properly c. variety
b. local d. fresh
14. This characterizes the quality determination of fruits and vegetables which
is at present characterized by the overpowering use of sensory evaluation.
a. feel evaluation c. sensory evaluation
b. physical evaluation d. touch evaluation
15.This refers to the quality determination of N-containing compounds,
carbohydrates, and so on) in vegetables.
a. technical compounds c. water compounds
b. quality compounds d. chemical compounds

What’s In

. In lesson 1, you learned about the importance of preparing vegetables

safely to help stop harmful bacteria from spreading and growing. With this,
you can take some steps to help protect yourself and your family from the
spread of harmful bacteria.
When preparing food, your goal is to preserve the nutritive value of the
food and utilize healthy fats, reasonable portions, and whole foods.
 19

What’s New

Activity 1: Knowing the characteristics of quality vegetables.

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

5 5 characteristics of
quality vegetables

What Is It

Quality of fresh vegetables is generally based on the chemical

composition or physical characteristics or a combination of these two factors.
Features of interest to the consumers are visual appearance, texture and
firmness, sensory, nutritional and food safety. These can be estimated by
destructive methods and some by non-destructive methods.
Moreover, the ideal characteristics for quality grades will differ with
commodity. That is why, it is very important to be aware of market standards
for each commodity that you are going to prepare.

20
 In addition,quality determination of fruits and vegetables is at present
characterized by the overpowering use of sensory evaluation. There is also
content control in the processing industry, of some chemical components (N-
containing compounds, carbohydrates, and so on), and packaging and
labelling controls.

5 characteristics of high quality food

1. Minimally processed-  Choose foods that are close to the way they

naturally occur.  Fruits, vegetables, whole grains, dairy, meats, beans, nuts
and seeds.  These are easier to digest and tend to be free from fake
ingredients.

2. Organic- Organic produce is not sprayed with any pesticides or

chemicals.  There are no artificial substances added, and nothing is
genetically modified.  Choose organic whenever possible.

3. Contains real ingredients- A perfect example is “natural flavouring”.

Sounds good, but do you actually know what it is? You may be surprised to
know that these natural flavourings are usually artificial additives that are
highly addictive and neurologically toxic.

4. Local- Local produce is always healthier than shipped produce.  Many

imported foods are picked before they are ripe and are delivered weeks
after.  The longer fruits and vegetables have been cut off from their life
source, the less nutrients they contain.

5. Seasonal- Seasonal food is higher in nutrients than food that is artificially

grown out of season. Buying seasonal foods usually means the taste will be
much better and your fruits and vegetables will be less expensive.

Factors to consider in choosing good quality vegetables

1. Freshness
 Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation

3. No mechanical damage or injury.

4. Right degree of maturity

5. Variety
 Different varieties differ in color, shape, texture and sometimes flavor.

21
 What’s More
Activity 2 : Recognizing facts about the characteristics of quality vegetables.

Direction : Tell whether the statement is true or false. Write T on the space
Provided if it is true and the letter F if it is not true.

______1. Minimally processed foods are easier to digest and tend to be free
from fake ingredients.
______2.Organic produce has artificial substances added, and nothing is
genetically modified.
______3. Local produce is always healthier than shipped produce.  
______4. The longer fruits and vegetables have been cut off from their life
source more nutrients they contain.
______5. Buying seasonal foods means the taste is much better and your
fruits and vegetables will be less expensive.
______6. Fresh vegetables are crisp and have dull color.
______7. The vegetable has bright and natural color.
______8. The plating can be cut in any size and shape.
______9. The texture in cooking the vegetable has the right degree of done-
ness.
______10. Do not combine acid vegetables, such as tomatoes, to green
vegetables just before serving to prevent discoloration of greens.

22
 What I Have Learned

Activity 3: Writing a journal.

Direction: Tell your understanding of the topic presented in the given

format . Refer to the rubrics for your rating.

Journal Writing

Date:

Topic:

I learned that ___________________________________________

_______________________________________________________

_______________________________________________________

_______________________________________________________

I realized that __________________________________________

4
_______________________________________________________

_______________________________________________________

_____________________________________________________________

23

Rubric
 CRITERIA POOR GOOD VERY EXCELLENT
(1) (2) GOOD (4)
(3)
Presents Presents Presents Presents
Understanding incomplete accurate accurate accurate
Information or information information information
and Ideas inaccurate and ideas. and and insights.
information complete
and ideas. ideas.
Expresses Expresses Expresses Expresses
few ideas some ideas, ideas many ideas
with limited supported supported supported
Analyzing and support by by relevant by relevant effectively by
Explaining relevant evidence. evidence. relevant
evidence. evidence.

Asks few Asks some Asks good Asks

questions. questions. questions. probing
questions.
Meaning Meaning Meaning Meaning and
and intent and intent and intent intent are
are not are are clear. clear and
clear. sometimes engaging.
Communicatio unclear. .
n
Shows Shows Shows clear Shows
limited some sense sense of strong sense
sense of of purpose purpose and of purpose
purpose and audience. and
and audience. audience.
audience.
Does not Shows Shows clear Shows clear
Application have preparatory preparatory and perfect
preparatory skills. skills. preparatory
skills. skills.
Makes less Makes Makes Makes
Making personal personal considerable positive
Connections connection connections personal personal
with the with the connection connections
topic. topic. with the with the
topic. topic.

Overall Rating: _______ / 20

20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
24
 What I Can Do
Activity 4: Preparing of ingredients, the required form and time frame of a
particular recipe.

Direction: For 15 points, give the ingredients with the corresponding

measurement in preparing Sauteed Mushroom. Use your activity
notebook .

Sauteed Mushroom

Ingredients Measurement

Your performance will be rated using the rubric below.

Score Criteria

4 Prepared the ingredients correctly

with the corresponding measurement
for sautéed mushroom and performs
the skill without supervision.
3 Prepared the ingredients correctly
with the corresponding measurement
for sautéed mushroom and performs
the skill without some assistance or
supervision.
2 Prepared the ingredients correctly
with the corresponding measurement
for sautéed mushroom with minor
errors and performs the skill with
some assistance and/or supervision.
1 Was not able to prepare the
ingredients correctly and the
corresponding measurements for
sautéed mushroom and performs the
skill unsatisfactorily.

25
 Additional Activities

Direction : In order to deepen your understanding of the lesson, read books

on the benefits of using quality vegetables in vegetable
preparation . Write your answers in your assignment notebook.

Assessment

Direction : Did you enjoy the activities in lesson 2?Let us test how much
you learned from it. Write your answers in your quiz notebook.

1. It refers to the characteristics of fresh vegetables which is generally based

on its chemical composition or physical characteristics.
a. quality c. value
b. freshness d. quantity
2. These can be estimated by destructive methods and some by non-
destructive methods.
a. features c. freshness
b. value d. quality
3. This differs the ideal characteristics for quality grades of vegetables.
a. value c. quality
b. commodity d. value
4. The characteristics of high quality food that are easy to digest and tend to
be free from fake ingredients.
a. organic c. local
b. minimally processed d. seasonal
5. The vegetable that contains natural flavourings and are not sprayed with any
pesticides or chemicals.
a. minimally processed c. contains real ingredients
b. organic d. local
6. This refers to vegetables that has no artificial substances added, and
nothing is genetically modified.
a. seasonal c. organic
b. local d. contains real ingredients

26
7. This refers to local produce that is always healthier than shipped produce.  
 a. contains real ingredients c. organic
b. seasonal d. local
8. This refers to food that are abundantly available when it is their peak season
and has higher nutrients than food that is artificially grown out of season.
a. organic c. local
b. minimally processed d. seasonal
9. These are vegetables that are crisp and bright in colors.
a. fresh c. frozen
b. thawed d. withered
10. It refers to the absence of decay or insect infestation
a. in good condition c. cooked
b. fresh d. frozen
11. The vegetable that has no mechanical damage or injury.
a. good handling c. fresh
b. good condition d. frozen
12. This refers to the vegetable that has the right degree of maturity .
a. seasoned c. frozen
b. mature d. thawed
13. It refers to the different varieties which differ in color, shape, texture and
sometimes flavour.
a. handled properly c. variety
b. local d. fresh
14. This characterizes the quality determination of fruits and vegetables which
is at present characterized by the overpowering use of sensory evaluation.
a. feel evaluation c. sensory evaluation
b. physical evaluation d. touch evaluation
15.This refers to the quality determination of N-containing compounds,
carbohydrates, and so on) in vegetables.
a. technical compounds c. water compounds
b. quality compounds d. chemical compounds

27
 Lesson

3 Thawing Frozen Vegetables

What I Need to Know

Lesson 3 is on thawing frozen vegetables and it is said that freezing

does not kill microorganisms, but it slows down its growth.
When we thaw frozen foods, the parts of the outer surface warm up
enough to permit dangerous microorganisms to grow. Since it can take more
than four hours to thaw most food, it is very vital to thaw it well to prevent
dangerous microorganisms to grow.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Describe own experience in thawing frozen foods at home;

 Recall facts in thawing frozen foods;
 Compose a journal;
 Thaw frozen ingredients following standard procedure;
 Thaw frozen vegetables following standard procedure.

What I Know

Direction : Let us test what you know on thawing vegetable by answering

the questions below. Read them carefully and choose the letter
that is best described by the statement. Write your answer in
your quiz notebook.

1. These are foods that are easy to include in our nutrient-rich foods in our
diet.
a. frozen foods c. thawed foods
b. fresh foods d. preserved foods

28
 2. This process requires strategy so as not to lose too much quality or the
essential nutrients.
a. re-freezing c. freezing
b. thawing d. stirring
3. The vegetables that are often picked at the peak of ripeness and flash
frozen, to preserve nutrients and prevent spoiling.
a. frozen c. thawed
b. chilled d. preserved
4. This is the preferred method of thawing frozen vegetables.
a. cook from frozen c. under water
b. microwave d. heating
5. Heating a wok or a skillet is a process done to frozen vegetables.
a. stir-fry c. defrosting
b. frying d. thawing
6. This is an alternative of cooking direct from frozen.
a. cook from frozen c. thawing
b. microwave d. under water
7. The duration of thawing vegetables using the microwave .
a. 3 minutes c. 5 minutes
b. 4 minutes d. 2 minutes
8. The starting time of thawing frozen corn cob with two ears using microwave.
a. 11 to 14 minutes c. 8 to 10 minutes
b. 4 to 6 minutes d. 2 to 4 minutes
9. This is the starting time of thawing frozen corn cob with four ears using
microwave.
a. 4 to 6 minutes c. 2 to 4 minutes
b. 8 to 10 minutes d. 11 to 14 minutes
10. For thawing frozen corn cob with six ears , this is the time to start.
a. 2 to 4 minutes c. 8 to 10 minutes
b. 11 to 14 minutes d. 4 to 6 minutes
11. This is the best way of thawing leafy and bulky frozen vegetables, such as
broccoli spears, turnip greens and spinach.
a. under the sun c. defrosting
b. cook from frozen d. microwave
12. In thawing frozen vegetables under water, this must be avoided.
a. cold water c. warm water
b. ice water d. chilled water
13. An important step to be done to frozen vegetables immediately after
thawing.
a. peel c. cook
b. wash d. slice
14. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days c. 3 to 4 days
b. 3 to 5 days d. 1 to 3 days
15.This is to be done to vegetables left outside the refrigerator for more than
two hours for it may have developed dangerous bacteria.
a. refrigerate c. discard
b. wash d. re-freeze
29
 What’s In

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, horticultural production
systems, environmental factors, and management practices.

What’s New

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

30
 Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Explains very clearly the complete

guidelines in thawing frozen foods.

3 Explains clearly the complete

guidelines in thawing frozen foods.

2 Explains partially the guidelines in

thawing frozen foods.

1 Was not able to explain any

guidelines to consider in thawing
frozen foods.

What Is It
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 are 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 do not lose too much quality or essential nutrients.

1. Cook From Frozen

The preferred method of thawing frozen vegetables is to cook them

direct from frozen. Bring a little water ½ to 2/3 cup per 16 ounces of frozen
vegetables to boil in a covered saucepan over medium heat. Add the
vegetables and cover.

Separate the pieces as they cook. Continue doing it until the

vegetables are tender, typically 7 to 10 minutes.

31
 To stir-fry frozen vegetables, heat a wok or a skillet , add peanut oil.
Add the frozen vegetables and cook for 5 to 7 minutes until crisp.

2. Microwave

Microwave frozen vegetables is an alternative of cooking direct from

frozen. Place them directly in a microwave-safe bowl with 2 to 4 tablespoons
of water, and microwave it for 4 minutes. Check the vegetables and stir.
Continue cooking minute by minute until heated through.

For large ears of corn on the cob moderately in the microwave if you
plan to boil them on the stove top, and consume immediately after cooking.
This process will heat the cobs through before the kernels turn mushy.
Smaller ears may be good to boil directly from frozen. Microwave frozen ears
of corn in ¼ cup of water. Start with 4 to 6 minutes for two ears, 8 to 10
minutes for four ears, and 11 to 14 minutes for six ears.

3. Thaw Under Water

Defrost exact leafy and bulky frozen vegetables, like broccoli spears,
turnip greens and spinach. Do this by holding them in their packaging under
cold running water. Avoid using warm or hot water. Press the packaging
lightly with your fingers and thumbs to feel the change in texture of the frozen
vegetables to thawed. Open the packaging and briefly drain in a colander
before using in a recipe.

Tip

It is important to cook frozen vegetables immediately after thawing to

avoid mushiness.

If you also have leftover thawed and cooked vegetables in your

refrigerator, you can freeze them within three to four days, but they may not
taste up to par. If you prefer, you can sauté, boil or steam most frozen
vegetables without thawing them first. Corn on the cob is best thawed in the
refrigerator or in cold water before cooking. However, leafy greens, such as
spinach, do best when soaked in cold water, or they may release too much
water into your recipe.

32
Warning

Please do not thaw foods, including vegetables, on the counter or

outside because it will invite dangerous bacteria, which can lead to food
poisoning. If you thaw vegetables in the microwave they reach a high
temperature that calls bacteria, so you must cook them immediately to
preserve quality and prevent food-borne illness. If you have left your
vegetables outside of the refrigerator for more than two hours, discard them,
as they may have developed dangerous bacteria.

What’s More
Activity 2: Recalling facts in thawing frozen foods.

Direction: Read the questions carefully. Write T on the space provided if the
statement is true and the letter F if not true. Choose the letter of
your answer and write it on the spaces provided before each
number.

______1. Frozen vegetables are often picked at the peak of ripeness and
flash frozen, to preserve nutrients and prevent spoiling.
______2. The preferred method of thawing frozen vegetables is to cook
them direct from frozen.
______3. Microwave frozen vegetables is an alternative of cooking direct
from frozen.
______4. Defrost exact leafy and bulky frozen vegetables, like broccoli
spears turnip greens and spinach.
______5. In thawing vegetables under water ,do not use warm or hot water.
______6. In cooking, cook frozen vegetables immediately after thawing to
avoid mushiness.
______7. Corn on the cob is best thawed in the refrigerator or in cold water
before cooking.
______8. If you have left your vegetables outside of the refrigerator for more
than two hours, discard them, as they may have developed
bacteria.
______9. Frozen vegetables are the easiest way to include more nutrient-
rich foods in your diet.

33
______10. Thawing vegetables in the microwave oven that reaches a high
temperature that calls bacteria, you must cook them immediately
to preserve quality and prevent food-borne illness.

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_____________________________________________
4
_________________________________________________________

_________________________________________________________

_________________________________________________________

34
 Rubric

CRITERIA POOR GOOD VERY EXCELLENT

(1) (2) GOOD (4)
(3)
Presents Presents Presents Presents
Understanding incomplete accurate accurate accurate
Information or information information information
and Ideas inaccurate and ideas. and and insights.
information complete
and ideas. ideas.
Expresses Expresses Expresses Expresses
few ideas some ideas many ideas
with limited ideas, supported supported
Analyzing and support by supported by relevant effectively by
Explaining relevant by relevant evidence. relevant
evidence. evidence. evidence.

Asks few Asks Asks good Asks

questions. some questions. probing
questions. questions.
Meaning Meaning Meaning Meaning and
and intent and intent and intent intent are
are not are are clear. clear and
clear. sometimes engaging.
Communicatio unclear. .
n
Shows Shows Shows clear Shows
limited some sense of strong sense
sense of sense of purpose and of purpose
purpose purpose audience. and
and and audience.
audience. audience.
Does not Shows Shows clear Shows clear
Application have preparatory preparatory and perfect
preparatory skills. skills. preparatory
skills. skills.
Makes less Makes Makes Makes
Making personal personal considerable positive
Connections connection connections personal personal
with the with the connection connections
topic. topic. with the with the
topic. topic.

Overall Rating: _______ / 20

20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
35
 What I Can Do

Activity 4: Thawing of frozen vegetables following standard procedures.

Direction: Perform one method of thawing frozen vegetables. Write your

answers in your activity notebook.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Demonstrated the guidelines in

thawing frozen vegetables related to
the given standard.

3 Demonstrated clearly the guidelines

in thawing frozen vegetables related
to the given standard.

2 Demonstrated partially the guidelines

in thawing frozen vegetables related
to the given standard.

1 Was not able to demonstrate any of

the guidelines in thawing frozen
vegetables related to the given
standard.

36
 Additional Activities

Direction : In order to deepen your understanding of the lesson, read books

on the importance of thawing frozen vegetables . Write your
answers in your assignment notebook.

Assessme
nt

Direction : Did you enjoy the activities in lesson 3? Let us test how much you
learned from it. Choose the letter of your answer. Write it in your
quiz notebook.

1. These are foods that are easy to include in our nutrient-rich foods in our
diet.
a. frozen foods c. thawed foods
b. fresh foods d. preserved foods
2. This process requires strategy so as not to lose too much quality or the
essential nutrients.
a. re-freezing c. freezing
b. thawing d. stirring
3. The vegetables that are often picked at the peak of ripeness and flash
frozen, to preserve nutrients and prevent spoiling.
a. frozen c. thawed
b. chilled d. preserved
4. This is the preferred method of thawing frozen vegetables.
a. cook from frozen c. under water
b. microwave d. heating
5. Heating a wok or a skillet is a process done to frozen vegetables.
a. stir-fry c. defrosting
b. frying d. thawing
6. This is an alternative of cooking direct from frozen.
a. cook from frozen c. thawing
b. microwave d. under water
 37
7. The duration of thawing vegetables using the microwave .
a. 3 minutes c. 5 minutes
b. 4 minutes d. 2 minutes
8. The starting time of thawing frozen corn cob with two ears using microwave.
a. 11 to 14 minutes c. 8 to 10 minutes
b. 4 to 6 minutes d. 2 to 4 minutes
9. This is the starting time of thawing frozen corn cob with four ears using
microwave.
a. 4 to 6 minutes c. 2 to 4 minutes
b. 8 to 10 minutes d. 11 to 14 minutes
10. For thawing frozen corn cob with six ears, this is the time to start.
a. 2 to 4 minutes c. 8 to 10 minutes
b. 11 to 14 minutes d. 4 to 6 minutes
11. This is the best way of thawing leafy and bulky frozen vegetables, such as
broccoli spears, turnip greens and spinach.
a. under the sun c. defrosting
b. cook from frozen d. microwave
12. In thawing frozen vegetables under water, this must be avoided.
a. cold water c. warm water
b. ice water d. chilled water
13. An important step to be done to frozen vegetables immediately after
thawing.
a. peel c. cook
b. wash d. slice
14. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days c. 3 to 4 days
b. 3 to 5 days d. 1 to 3 days
15.This is to be done to vegetables left outside the refrigerator for more than
two hours for it may have developed dangerous bacteria.
a. refrigerate c. discard
b. wash d. re-freeze
 38

Lesson Washing Raw Vegetables

4 Following Standard
Procedure

What I Need to Know

Lesson 4 is on washing raw vegetables according to the standard
procedures. This further tells us that the fruits and vegetables you eat are
laden with pesticides and chemicals, making it harmful to human health.
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.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Identify steps in washing raw vegetables;

 Recognize facts in washing raw vegetables;
 Explain how to wash raw vegetables following the standard procedure;
 Wash raw vegetables following standard procedures.
 39

What I Know

Direction : Let us test what you know about washing raw vegetables by
answering the questions below. Read them carefully and choose
the letter that is best described by the statement. Write your
answer in your quiz notebook.

1. The type of water needed in washing all fresh vegetables.

a. running and drinking water c. distilled water
b. stagnant water d. ice water
2. The water to be used in washing our hands for 20 seconds before and after
handling fresh produce.
a. hot soapy water c. lukewarm soapy water
b. warm water d. cold soapy water
3. The duration of washing hands before handling any vegetables.
a. 20 seconds c. 10 seconds
b. 40 seconds d. 25 seconds
4. This is the water temperature in washing vegetables.
a. 10 degrees c. 20 degrees
b. 15 degrees d. 30 degrees
5. The brush that is to be used in scrubbing carrots, potatoes, cucumber and
squash to avoid being scratched.
a. brush bristles c. kitchen brush
b. tooth brush d. thick brush
6. This must be discarded when washing leafy vegetables..
a. outer leaves c. secondary leaves
b. extra leaves d. inner leaves
7. It is not advisable to use this in washing fruits and vegetables.
a. bleach and soaps c. bleach
b. chlorine d. laundry soaps
8. This will keep the moisture and good quality of vegetables.
a. wax coatings c. water
b. butter d. sunlight
9. These are safe to be eaten even if applied to raw vegetables.
microwave.
a. soil c. chlorine
b. wax coatings d. bleach
 40
10. It will prevent loss of quality and nutrients of vegetables.
a. peeling by bulk c. slicing in small quantities
b. washing in small quantities d. cutting vegetables in bulk
11. This will happen to vegetables if the water to be used is too warm or too
cold.
a. mushy c. stiff
b. presence of bacteria d. withering
12. It is a must before removing caps, cores, pits, seeds, skins or shells.
a. drain and wash c. wash and refrigerate
b. wash and drain d. wash and chill
13. This has to be changed every now and then when washing or thawing
vegetables.
a. basin c. storage box
b. water d. brush
14. This must not to be done to the vegetables when doing washing activities.
a. chill c. peel
b. soak d. slice
15.To wash off dirt and avoid it to go back to the vegetables, you must do
this.
a. soak the vegetables c. brush the vegetables
b. lift vegetables d. strain vegetables

What’s In

Freezing is considered as one of the oldest, better and most widely

used methods of food preservation. This method allows the preservation of
taste, texture, and nutritional value in foods. Freezing is a quick and
convenient way to preserve fruits and vegetables at home. Home frozen
fruits and vegetables of high quality and maximum nutritional value can be
produced done correctly. 
Freezing has beneficial effects of low temperatures at which
microorganisms cannot grow, chemical reactions are reduced, and cellular
metabolic reactions are delayed .
Frozen fruits and vegetables are not only a good source of nutrients
but also provide a steady supply of products and raw materials throughout the
year.
 41

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 Is It

Washing of all fresh produce must be done using running and

drinking water before peeling, cutting or eating.

 Wash hands with hot soapy water, for at least 20 seconds, before
and after handling fresh produce, or raw meat, poultry or seafood,
as well as after using the bathroom, changing diapers, or handling
pets.

 Wash all fresh produce under running, drinking water before

peeling, cutting or eating. The wash water temperature should be
10 degrees warmer than the temperature of any produce being
washed to prevent thermal shock and absorption of water and
bacteria to the inside cells.

 Scrubbing with a clean brush is only recommended for produce

with a tough rind or peel (such as carrots, potatoes,
cucumbers and squash) that will not be bruised or scratched by the
brush bristles.
  Discard outer leaves of leafy vegetables like lettuce and cabbage
before washing.
42
 Do not wash fruits and vegetables with bleach or soaps - it can
absorb into the product and change the taste.

 Use of wax coatings on some produce keeps the moisture and

keep good quality. Wax coatings are safe to eat. Remove the wax
by scrubbing with a produce brush under running water.

Clean fresh produce before preserving even if it will be peeled.

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

 Wash produce with clean running water that is close to the
temperature of the produce. If the water temperature is too warm or
too cold, any bacteria near an opening or cut may contaminate the
produce.
 Wash and drain produce BEFORE removing caps, cores, pits,
seeds, skins or shells.
 Wash through several changes of clean water in a clean sink. Use
water at a temperature close to the temperature of the produce.
 Wash produce with rinds and skins using a vegetable brush under
running water.
 Lift produce out of the water so the dirt is washed off and will not
get back on the food.
 Do not let produce soak in water.
 Do not use soap or bleach to wash produce. These products may
change the flavor and may not be safe to consume.

What’s More

Activity 2: Recognizing facts in washing raw vegetables.

Direction: Tell whether the statement is true or false. Write T on the space
provided if true and the letter F if not true.

______1. We wash hands using soapy 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 that will not be bruised by the brush
bristles.
______4. Retain outer leaves of leafy vegetables like lettuce and cabbage
before washing.
43
______5. Wash fruits and vegetables with bleach or soaps so as not to
change the test.
______6. Use of wax coatings 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.

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.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Explains very clearly the complete

guidelines to consider in washing raw
vegetables.

3 Explains clearly the complete

guidelines to consider in washing raw
vegetables.

2 Explains partially the guidelines to

consider in washing raw vegetables.
 44

1 Was not able to explain any

guidelines to consider in washing raw
vegetables.

What I Can Do

Activity 4 : Washing of raw vegetables following the standard procedure.

Direction : At home, washing of vegetables is always done by you since it

is a preliminary step in preparing vegetables before cooking.
Perform the steps in washing raw vegetables.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Follows correctly the procedures in

washing raw vegetables and
performs the skill without supervision
and with initiative.

3 Follows correctly the procedures in

washing raw vegetables and
performs the skill satisfactorily
without assistance or supervision.

2 Follows the procedures in washing

raw vegetables with minor errors and
performs the skill satisfactorily with
some assistance and/or supervision.

1 Was not able to follow the

procedures in washing raw
vegetables and performs the skill
unsatisfactorily.
 45

Additional Activities

Direction : In order to deepen your understanding of the lesson, read books

on the importance of thawing frozen vegetables . Write your
answers in your assignment notebook.

Assessmen
t
Direction : Let us check how much you learned about washing raw
vegetables. Answer the questions below and write only the
letter of your answer in your quiz notebook.

1. The type of water needed in washing all fresh vegetables.

a. running and drinking water c. distilled water
b. stagnant water d. ice water
2. The water to be used in washing our hands for 20 seconds before and after
handling fresh produce.
a. hot soapy water c. lukewarm soapy water
b. warm water d. cold soapy water
3. The duration of washing hands before handling any vegetables.
a. 20 seconds c. 10 seconds
b. 40 seconds d. 25 seconds
4. This is the water temperature in washing vegetables.
a. 10 degrees c. 20 degrees
b. 15 degrees d. 30 degrees
5. The brush that is to be used in scrubbing carrots , potatoes, cucumber and
squash to avoid being scratched.
a. brush bristles c. kitchen brush
b. tooth brush d. thick brush
6. This must be discarded when washing leafy vegetables..
a. outer leaves c. secondary leaves
b. extra leaves d. inner leaves
7. It is not advisable to use this in washing fruits and vegetables.
a. bleach and soaps c. bleach
b. chlorine d. laundry soaps
46
8. This will keep the moisture and good quality of vegetables.
a. wax coatings c. water
b. butter d. sunlight
9. These are safe to be eaten even if applied to raw vegetables.
microwave.
a. soil c. chlorine
b. wax coatings d. bleach
10. It will prevent loss of quality and nutrients of vegetables.
a. peeling by bulk c. slicing in small quantities
b. washing in small quantities d. cutting vegetables in bulk
11. This will happen to vegetables if the water to be used is too warm or too
cold.
a. mushy c. stiff
b. presence of bacteria d. withering
12. It is a must before removing caps, cores, pits, seeds, skins or shells.
a. drain and wash c. wash and refrigerate
b. wash and drain d. wash and chill
13. This has to be changed every now and then when washing vegetables.
thawing.
a. basin c. storage box
b. water d. brush
14. This must not to be done to the vegetables when doing washing activities.
a. chill c. peel
b. soak d. slice
15.To wash off dirt and avoid it to go back to the vegetables, you must do
this.
a. soak the vegetables c. brush the vegetables
b. lift vegetables d. strain vegetables
 47

Post Assessment

Direction : Let us check your learning on mise’en place. Answer the

questions below. Write your answer in your quiz notebook.

1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable c. sugar
b. meat d. fruit
2. It is an edible part of the plant which shoots from the roots or bulb and it
always grows above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristics of quality vegetables which refers to the condition
that is not sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.  
a. seasonal c. organic
b. local d. real
7. These are foods high in nutrients than foods that are artificially grown out of
season.
a. real c. organic
b. seasonal d. local
8. The quality of the vegetable where it is crisp and has bright colors .
a. variety c. mature
b. fresh d. damage
9. 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
10.This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
48
11. 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
12.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
13.The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14.The time frame of washing hands with hot soapy water.
a. 15 seconds c. 10 seconds
b. 30 seconds d. 20 seconds
15.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
 49

Answer Key

Lesson 1

Lesson 1 – Lesson 1 - What's Lesson 1 - What’s

Assessment More New
Across
1. a 1. stem - asparagus
1. broccoli
2. b 2. leaves - cabbage
2. tomatoes
3. c 3. flower -
3. cabbage cauliflower
4. d
4. chives 4. stalk or bulb -
5. a onion
5. leeks
6. b 5. seed - mungbean
6. squash
7. c 6. root - carrot
8. d Downward 7. tuber - potato
9. a 1. onions 8. fruit – bitter
 Lesson 1 - What I Module 1 - What I
Know Know ( Pre-Test )

1. a 1. a
2. b 2. a
3. c 3. a
4. d 4. a
5. a 5. b
6. b 6. b
7. c 7. b
8. d 8. b
9. a 9. c
50

Answer Key

Lesson 2
 Lesson 2 – Lesson 2 - What’s
Assessment More

1. a 1. T
2. a 2. T
3. b 3. T
4. b 4. T
5. c 5. T
6. c 6. F
7. d 7. F
8. d 8. F
9. a 9. F

Lesson 2 - What’s Lesson 2 - What I

New Know

1. minimally 1. a
processed
2. a
3. b
2. organic
4. b
5. c
3. contains real
ingredients 6. c
7. d

4. local 8. d
9. a

51

Answer Key

Lesson 3
 Lesson 3 Lesson 3 - What’s
-Assessment More

1. a 1. T
2. a 2. T
3. a 3. T
4. a 4. T
5. a 5. T
6. b 6. T
7. b 7. T
8. b 8. T
9. b 9. T

Lesson 3 - What’s Lesson 3 - What I

New Know

1. a
1. cook from
2. a
frozen
3. a
4. a
2. microwave
5. a
6. b
3. thaw under
7. b
water
8. b
9. b

52

Answer Key

Lesson 4
 Module 1 - What I Lesson 4 - Lesson 4 - What’s
Know ( Post –Test ) Assessment More

1. a 1. a 1. F

2. a 2. a 2. F

3. a 3. a 3. F

4. a 4. a 4. F

5. b 5. a 5. F

6. b 6. a 6. F

7. b 7. a 7. F

8. b 8. a 8. F

9. c 9. b 9. F

Lesson 4 - What’s Lesson 4 - What I

New Know

1. a
1. vegetables
2. a
3. a
2. bacteria or
4. a
germs
5. a
6. a
3. eat
7. a
8. a
4. washing
9. b

53

References
Department of Education Competency-Based Learning Material for Fourth
Year – pp. 129,130 and 131

Grade 10 Cookery Learning Material – pp. 144,145,146,147,149,150,151 and

152
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https://www.scribd.com/presentation/412740917/Principles-in-Preparing-
Vegetables

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vegetables-to-human-health/introductory-chapter-quality-vegetable-
production-and-human-health-benefits

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45247658

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vegetables/

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tips-and-tricks-for

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45247658

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vegetables/

54

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tips-and-tricks-for

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vegetables

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produce-before-consumption-2208324

https://www.huffpost.com/entry/wash-fruits-
vegetables_l_5ce4566ae4b06f64624c1f91

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https://www.wikihow.com/Wash-Fruit-and-Vegetables

55
For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources

(DepEd-BLR)

DepEd Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City
Telefax: ((088)813-3634
E-mail Address: [email protected]