WEEKLY HOME School City of Bacoor National High School Springville Grade Level 10

LEARNING Kristhine Mae I. Ramos/ Josephine H. Mangahas/

PLAN Teachers Week 1
Michael Angelo S. Cipat

Date November 15-18, 2021 Quarter 2

7:00 - 7:30

7:30 - 8:00

Monday to Thursday

8:00 -12:00

LEARNING COMPETENCY: LO 1. Perform mise en place

1.1 Prepare ingredients according to a given recipe, required form, and timeframe; thaw frozen ingredients and wash raw vegetables
following standard procedures. (TLE_HECK9-12VD-IIa-9)

INTRODUCTION
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or cooked.
Vegetables give color, texture and flavor to our meals. They also give vitamins and minerals Vegetables provide nutrients vital for health and
maintenance of your body. Eating vegetables provides health benefits to people like reduced risk of some chronic diseases including heart
attack and stroke, protect them against certain types of cancers, reduce obesity and type two diabetes, lower blood pressures, reduce the risk
of developing kidney stones and help decrease bone loss. Let us determine how much you know about mise en place for vegetable dishes
Pre-test Directions: Put a check (/) on the blank before the correct answer and cross (X) for the wrong ones.
_______1. All vegetables should be inspected for blemishes, worms, and decayed parts.
_______2. Use only a small amount of water in cooking vegetables.
_______3. Vegetables with bruises and decay are considered good buys.
_______4. Most vegetables can be cooked without thawing.
_______5. Vegetables are cut a day before cooking.

DEVELOPMENT
Read the information very well then find out how much you can remember and how much you learned by doing the given learning task.
A. Principles of Preparing Vegetables
1. Cut the vegetables suitably for the intended purpose.
a. For deep-fat-fried vegetables, cut into inch-thick slices as in sweet potatoes and eggplant for tempura.
b. For stir-fried vegetables, like onions, leeks, green or red pepper, celery, mushrooms, and cabbage, cut into thin slices so they will
cook quickly.
2. All vegetables should be inspected for blemishes, worms, and decayed parts.
3. Wash leafy vegetables very carefully under cool running water that are to be eaten raw. They should be washed three times by splashing
the leaves up and down and drained afterwards.
4. Scrub potatoes and other root crops with a vegetable brush.
5. Cut vegetables only just before cooking to prevent loss of vitamins and minerals.
6. Pare vegetables as thin as possible using peeler to minimize waste of nutrients and money.
7. Use only a small amount of water in cooking vegetables.
8. Cover saucepan to make cooking time shorter.
9. Avoid stirring the vegetables to prevent loss of vitamin c.
10. Avoid overcooking vegetables.
11. Serve vegetables immediately after cooking.
Classification of vegetables
A vegetable is a category of food which can be obtained from any part of plant which is edible. The edible parts can be stem, leaves, flowers,
roots, tubers and sometimes fruits.
A. According to parts of plants
 Gourd family - cucumber, pumpkin, chayote
 Seeds and pods - beans, peas, corn, okra
 Fruit Vegetables - avocado, eggplant, sweet pepper, tomato
 Roots and tubers - beet, carrot, radish, turnip, artichoke, potato, sweet potato
 Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
 Onion family - onion, scallion, leek, garlic, shallot
 Leafy greens - spinach, lettuce
 Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots
 Mushrooms
B. According to Chemical Composition
 Carbohydrates-rich vegetables – seeds, roots, tubers
 Protein-rich vegetables –legumes, peas, beans
 Fat-rich vegetables – nuts, olives, avocado
  High moisture content – mushroom, tomatoes, radish, green leafy vegetables
C. According to Nutritive Value
The following is based on their nutrient content since fruits and vegetables are good sources of vitamins and minerals.
 Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
 Vitamin C-rich vegetables – yellow vegetables
 Vitamin B (complex) – legumes, peas, beans
Flavor Components of Vegetables
1. Sugar – Fructose – This is the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined with salt and is found in large amount from young
and fresh vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
Color Components of Vegetables
1. Chlorophyll – a fat soluble compound responsible for the green color of plants. When combined with acid, it forms pheophytin which
produces an olive green color. When combine with alkali, it forms chlorophyllins which produces a more intense green color. The addition of
baking soda when cooking that result to brighter green color, is an example.
2. Carotenoids – the yellow, orange to red soluble pigments found in plants.
 beta carotene from carrots and squash
 lycopene, from tomatoes 3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments (beets) tube, eggplants
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.
Preparing vegetables
 Wash your hands before preparing foods. Hands should be washed thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or seafood, as well as after using the bathroom, changing diapers, or handling pets.
 Removing outer leaves or peeling may decrease the amount of pesticide residues or harmful microbes on fruits and vegetables.
 Wash all vegetables with cool tap water to remove dirt and residues.
 Scrub firm produce with a clean produce brush.
 Don't wash vegetables with household soaps and detergents.
 Don't cross-contaminate. Use clean cutting boards and utensils when handling fresh produce. Use one clean cutting board for fresh produce
and a separate one for raw meat, poultry, and seafood.
 Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be washed with hot, soapy water after coming in contact with
fresh produce or raw meat, poultry, or seafood.
 Cutting boards and countertops can be sanitized with a solution of one
 teaspoon of chlorine bleach in one quart of water. Be aware of the hazards associated with storing and using bleach, and do not apply the
solution directly to fruits and vegetables.
 Refrigerate fresh produce within two hours of peeling or cutting. Discard cut produce left at room temperature for more than two hours.
Preparing Fresh Vegetables
1.Washing
 Wash all vegetables thoroughly
 Scrub well unpeeled vegetables, like potatoes for baking
 Wash green leafy vegetables in several changes of cold water
 After washing, drain well and refrigerate lightly covered to prevent drying.
2. Soaking
 Do not soak vegetables for long periods to prevent flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects.
 Limp vegetables can be soaked briefly in cold water to restore crispness.
3. Peeling and Cutting
 Peel vegetables as thinly as possible.
 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until ready to use.
 Save edible trim for soups, stocks and purees.
4. Serving
 Fresh produce should be placed unrefrigerated on the table not longer than two hours.
 Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at picnics or other summer events. Keep raw meats
in a separate cooler.
Basic Cutting Techniques
1. Chopping – done with a straight , downward cutting motion
2. Chiffonade ( shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond ( lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onion and garlic.
6. Jullienne and Batonnet – making long rectangular cut.
7. Paysenne (fermiere) – making curve or un even cuts of the same thickness.
8. Rondelle – making cylindrical cut
9. Bias – making a diagonal cut
10. Oblique or roll cuts – making a diagonal cut by rolling the long cylindrical vegetables.

ASSIMILATION
Learning Task 1: Practice Basic Knife Skills
Watch the video below, and prepare your own video about basic knife skills. https://www.youtube.com/watch?v=VJNA4vrdWec
https://www.cooksmarts.com/cooking-lessons/building-blocks/knife-skills/
Learning Task 2: Let’s do it! Direction: Choose any vegetable recipe. Apply the basic knife skills and proper preparations of vegetables
(washing, soaking, and peeling)

Your performance will be rated using the scoring rubric below:

ASSESSMENT
Learning Task 3: Classify vegetables according to the part of the plant. Direction: Choose the correct answer from the list below.
Fruit Leaves Seeds Flower Root Bulb

__________1. Garlic __________6. Monggo

__________2. Cauliflower __________ 7. Carrot
__________3. Cabbage __________8. Potato
___________4. Avocado __________9. Eggplant
___________5. Bokchoy __________10. Spinach
REFLECTION
Complete the statement with what you have learned about scientific method. Write at least 3 sentences for each open-ended question.
I understand that ________________________________________________________________________________________________
I realized that ____________________________________________________________________________________________________

MODE OF DELIVERY:
ODL/BDL:
Note:
As a common courtesy, please introduce yourself first through text before making a call
Time of Availability: FOR STRICT IMPLEMENTATION
The teacher will entertain your questions about class discussion:
Monday to Thursday (1:00 to 4:00 PM ONLY)
Friday (Retrieval of Outputs)

WEEKLY HOME School City of Bacoor National High School Springville Grade Level 10

LEARNING Kristhine Mae I. Ramos/ Josephine H. Mangahas/

PLAN Teachers Week 2
Michael Angelo S. Cipat

Date November 22-25, 2021 Quarter 2

7:00 - 7:30

7:30 - 8:00

Monday to Thursday

8:00 -12:00
LEARNING COMPETENCY:
LO2. Prepare Vegetable Dishes
2.1 Identify market forms of vegetables TLE_HECK9-12VD-IIa-9

INTRODUCTION
Learning Task 1: Fill in the blanks.
Direction: Complete the sentences by writing on the lines the correct word or group of words. Choose your answers from the box.
canning preserved drying water

dehydrated consumption washed

frozen produce vegetable

1. Fresh __________ are those that have undergone little or no processing from the time they were harvested to the time they were
marketed or sold.
2. Fresh vegetables are often referred to as _____________ and are normally sold in the market, grocery stores , supermarkets,
roadside stalls, farmer’s market and vegetable farms.
3. _________ vegetables are commercially packed in plastic bags or cardboard boxes.
4. Frozen vegetables are _________thoroughly to remove any dirt, debris and the chemicals that have been used
5. The vegetables that are frozen are then sorted and inspected, so as to get rid of any vegetables that are not fit for _____________.
6. Dried form of vegetables are dried or ____________ to preserve and prolong their shelf life.
7. Drying is done by removing ___________ from vegetables that can obstruct the growth of bacteria, yeasts and molds can also
stimulate spoilage and rotting of vegetables.
8. Freezing, drumming and sunning are the methods of ______________ vegetables.
9. Canning is the form of vegetables where vegetables are _____________.
10. _____________ makes cooking with vegetables easier and more convenient.

DEVELOPMENT
Read the information very well then find out how much you can remember and how much you learned by doing the given learning task.
Market Forms of Vegetables
1. Fresh. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the time they
were marketed or sold. This also means that they remain in the same state from the time they were harvested. Fresh vegetables are
often referred to as produce and are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market, and
vegetable farms.

https://www.google.com/imgres?imgurl=
2. Frozen. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes. Naturally, these are frozen within
hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing process.

https://www.google.com/search?q=images-+forms+of+frozen+vegetables&tbm=isch&source=
a. They are washed thoroughly to remove any dirt, debris and the chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and then shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors, to supermarkets and grocery stores.
3. Dried. These are vegetables that are dried or dehydrated to preserve and prolong their shelf life. The processes are done by removing water
from vegetables and obstruct the growth of bacteria, yeasts and molds that can stimulate spoilage and rotting of vegetables. Methods of
drying vegetables are: freeze drying, drum drying and sun drying.

https://www.google.com/search?q=images-
+forms+of+dried+vegetables&tbm=
4. Canned. This is the form of vegetables where vegetables are preserved.
Like freezing and drying, it helps make vegetables last longer. It makes
cooking with vegetables easier and more convenient.
 https://www.google.com/imgres?
imgurl=https%3A%2F %2Fcdn.hswstatic.com%2Fgif
%2Fcanned- food.jpg&imgrefurl=

ASSIMILATION
Learning Task 2: Recognizing details on the market forms of vegetables.

Direction: Tell whether the statement is true or false. Write the word true if the statement is correct and false if it is not. Use your quiz
notebook.
______1. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the time they were
marketed or sold.
______2. Fresh vegetables are often referred to as produce .
______3. Fresh vegetables are not found in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms.
______4. Frozen forms of vegetables are not packed in plastic bags or cardboard boxes.
______5. Frozen vegetables are frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the
actual freezing process.
______6. Frozen foods are washed thoroughly to remove any dirt, debris and the chemicals that have been used.
______7. Frozen vegetables are directly packed for selling.
______8. Vegetables are dried or dehydrated for the purpose of not preserving their shelf life.
______9. Drying is done by removing water from vegetables and to obstruct the growth of bacteria, yeasts and molds that can stimulate
spoilage and rotting of vegetables.
______10. Canning makes cooking with vegetables easier and more
convenient.

ASSESSMENT
Learning Task 3: Identify market forms of vegetables.
Direction : Name the four market form of vegetables and describe it.
Your answer will be rated using the scoring rubric below:
4 Describes very clearly the market forms of vegetables.
3 Clearly describes the market forms of vegetables.
2 Describes partially the market forms of vegetables.
1 Was not able to describe any of the market forms of vegetables.

Learning Task 4: Pictorial Report

Direction: Make a pictorial report with illustration showing the market forms of vegetables.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
4 Compiled pictures properly and illustrated the
market form of vegetables in a very attractive
manner.
3 Compiled pictures properly and illustrated the
market form of vegetables in an attractive
manner.
2 Compiled pictures properly and illustrated the
market form of vegetables in a less attractive
manner.
1 Improperly compiled pictures and was not able
to illustrate the market forms of vegetables

REFLECTION
Complete the statement with what you have learned about scientific method. Write at least 3 sentences for each open-ended question.
I understand that ________________________________________________________________________________________________
I realized that ____________________________________________________________________________________________________

MODE OF DELIVERY:
ODL/BDL:
Note:
As a common courtesy, please introduce yourself first through text before making a call
Time of Availability: FOR STRICT IMPLEMENTATION
The teacher will entertain your questions about class discussion:
Monday to Thursday (1:00 to 4:00 PM ONLY)
Friday (Retrieval of Outputs)