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Characteristics of Quality Vegetables What I Need To Know: Lesson
Characteristics of Quality Vegetables What I Need To Know: Lesson
Characteristics of Quality
2 Vegetables
What I Know
What’s In
What’s New
Direction: Using the advance organizer below, show the five characteristics
of vegetables.
5 5 characteristics of
quality vegetables
What Is It
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.
1. Freshness
Fresh vegetables should be crisp and bright in colors.
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
Journal Writing
Date:
Topic:
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_____________________________________________________________
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.
Sauteed Mushroom
Ingredients Measurement
Score Criteria
25
Additional Activities
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.
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
What I Know
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
What’s New
30
Your answer will be rated using the scoring rubric below:
SCORE CRITERIA
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.
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
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.
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
32
Warning
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.
Journal Writing
Date:
Topic:
_________________________________________________________
_________________________________________________________
_________________________________________________________
I realized that_____________________________________________
4
_________________________________________________________
_________________________________________________________
_________________________________________________________
34
Rubric
SCORE CRITERIA
36
Additional Activities
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
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.
What’s In
What’s New
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
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.
What’s More
Direction: Tell whether the statement is true or false. Write T on the space
provided if true and the letter F if not true.
SCORE CRITERIA
What I Can Do
SCORE CRITERIA
Additional Activities
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.
Post Assessment
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
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
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
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
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
https://www.slideshare.net/MarshaGurl/preparing-vegetables-and-fruits
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Vegetables
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45247658
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54
https://spoonuniversity.com/how-to/defrosting-frozen-vegetables-like-a-pro-
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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