LAS NO.

2
COOKERY II

Name: Yr. & Section:

Yr. Level & Subject (Specialization):

TOPIC:
 Prepare suitable sauces and accompaniment in serving vegetable dishes TLE_HECK10VD-IIb-c-10
 Present vegetable recipes with appropriate sauces and accompaniments TLE_HECK10VD-IId-11
Directions: Perform sautéed eggplant or any vegetable dish through a video and
accompany it with suitable sauce. Explain your procedures in your output.
Your performance will be evaluated using the given rubric below.

CATEGORY Mastered 4 Validated 3 Developing 2

1. Mise en Place All food and Some items are Item being looked for
(food, tools equipment are assembled. Time is as needed.
equipment) assembled prior to taken to find items as Unprepared to begin
starting any food needed. prepping food.
preparation

2. Use and selection All tools are used Some tools are used Tools and equipment
of knives, tools safely and correctly. questionably. Some are being misused.
equipment Proper care is taken thought is being Does not fully
for the selection of given to the use of understand the
tools in an unhurried equipment. basics of using the
manner. equipment.
3. Sanitation Great care is taken to Some care is taken to Little or no care as to
(temperature, keep self, food areas, keep self, food areas, how food is being
food handling, and kitchen areas and kitchen areas handled. Little care is
kitchen area) clean to avoid cross- clean to avoid cross- taken to keep self
contamination. contamination. and kitchen area
clean.
4. Follows recipe Checks and double- Checks the recipe but Does not read the
checks recipes asks others for a bit recipe, relies on the
carefully. Asks more direction. Not a word of the other
questions of group lot of planning was group members.
members, and done in the process. Constantly asks what
carefully plans to do next.
process.
5. Time Management Has planned out Has given some Has not given any
what items to prepare thought to the timing thought to the timing
first. Is very mindful of items. Needs to of items. Relies too
of the time, as not to improve on much on others to be
prepare items too understanding of told what to do.
early, or too late. which items to
prepare first.
TOTAL SCORE
20/20
 STORING VEGETABLE DISHES

Background Information: How to Store Vegetables

Vegetables should be stored based on their needs for specific temperatures and humidity levels.
Proper storage helps extend their shelf life and keeps them fresh.

 Refrigerator Storage (32°F - 40°F / 0°C - 4°C):

o Ideal for leafy greens, carrots, broccoli, cucumbers, and bell peppers.
o Place these vegetables in the vegetable crisper to maintain optimal humidity.
 Cool, Dark Place (50°F - 60°F / 10°C - 15°C):
o Good for potatoes, onions, garlic, and winter squash.
o Keep them away from direct sunlight and do not refrigerate, as this can cause spoilage.
 Room Temperature (Above 60°F / 15°C):
o Tomatoes, avocados, and bananas ripen best at room temperature.
o Once ripe, they can be moved to the refrigerator to extend freshness for a few days.

Frozen Vegetables
1. Store at 0°F (-18°C) or colder in the original container until ready for use.
2. Do not refreeze thawed vegetables.

Dried Vegetables
1. Store in a cool (less than 75°F) dry, well-ventilated place.
2. Keep well sealed and off the floor.

Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans).

Leftovers
1. Do not mix batches.
2. Store leftover creamed vegetables for one day only. Before storing, cool rapidly
by placing the container on ice.
 LAS NO. 3
COOKERY II

Name: Yr. & Section:

Yr. Level & Subject (Specialization):

TOPIC:
 Store vegetables based on the prescribed location and temperature TLE_HECK10VD-IId-12

Activity: Sorting Vegetables by Storage Requirements

Part 1: Identify the Proper Storage Location and Temperature

Write down where and at what temperature each vegetable should be stored.

Vegetable Storage Location Temperature

Spinach
Tomatoes
Garlic
Cucumber
Potatoes

Part 2: True or False

Write T if the statement is true and F if it is false.

1. Tomatoes should be stored in the refrigerator immediately after purchase.

2. Onions can be stored in a cool, dark place outside the refrigerator.
3. Spinach stays fresh longer when kept in a cool, dark pantry.
4. Cucumbers need cold temperatures to remain fresh and should be stored in the refrigerator.
5. Bananas ripen better in the refrigerator than at room temperature.
 LAS NO. 4
COOKERY II

Name: Yr. & Section:

Yr. Level & Subject (Specialization):

TOPIC:
 Demonstrate vegetable storage in accordance with FIFO operating procedures
TLE_HECK10VD-IId-12

Topic: Vegetable Storage in Accordance with FIFO (First-In, First-Out) Operating Procedures

1. Understanding FIFO (First-In, First-Out)

 FIFO is a common storage practice in food management. It ensures that older stock is used
before newer stock to prevent waste and maintain freshness.
 This method is critical in minimizing food spoilage, maintaining quality, and ensuring that the
stored items are safe to use.

2. Why Proper Storage is Important for Vegetables

 Vegetables are perishable and can quickly spoil if not stored properly.
 Improper storage can lead to:
o Loss of nutrients.
o Off flavors and smells.
o Potential health risks due to mold and bacterial growth.

3. Steps for Vegetable Storage Using FIFO Procedures

 Step 1: Label and Date All Items

o As soon as you receive or purchase vegetables, label them with the date.
o This will help you easily identify the older stock and use it first.
 Step 2: Arrange Vegetables by Date
o Place older vegetables at the front of the storage area or shelf.
o Place newer items behind the older ones.
 Step 3: Check and Rotate Stock Regularly
o Regularly inspect stored vegetables, especially those closer to the expiration date.
o Move any items close to expiration to the front of the storage area.
 Step 4: Discard Spoiled or Expired Items
o Immediately remove any vegetables showing signs of spoilage (e.g., mold, mushiness,
off smell).
o This practice prevents the contamination of fresh stock.

4. Ideal Storage Conditions for Vegetables

 Temperature: Most vegetables should be stored at a cool temperature, typically between 32–
40°F (0–4°C).
 Humidity: Vegetables usually need a high humidity level (around 85–95%) to stay fresh.
 Ventilation: Good airflow is important to prevent mold and mildew.
 Avoiding Cross-Contamination: Keep vegetables separate from raw meats, poultry, and other
products that may carry bacteria.

5. Common Signs of Spoiled Vegetables

  Soft or mushy texture
 Mold or slimy surface
 Foul or sour smell
 Color changes (e.g., browning or black spots)

6. Key Benefits of Using FIFO for Vegetable Storage

 Reduces waste by ensuring older stock is used first.

 Maintains quality and freshness for longer.
 Supports food safety by minimizing the risk of spoiled produce.
 Saves costs by reducing the need to throw away expired items.

Name: Yr. & Section:

Yr. Level & Subject (Specialization):

Read the following scenario and answer the questions below:

The school cafeteria receives fresh vegetable supplies every Monday. Last week, they
received carrots, spinach, and tomatoes on Monday. This week, they received another batch
of the same vegetables on Monday. To keep the vegetables fresh and avoid spoilage, they
need to be stored using the FIFO method.

Activity 1: Organize the Vegetables

Arrange the vegetables in order for storage. Use "Old" for last week's vegetables and "New"
for this week's.

o Example: Carrots (Old) should be used before Carrots (New).

o Write down the correct order below:

1. Spinach (Old)
2. _____________
3. _____________
4. _____________
5. _____________
6. _____________

Activity 2: Answer the following questions

o 1. Why is the FIFO method important in vegetable storage?

 Answer: _______________
o 2. What could happen if the FIFO method is not followed?
 Answer: _______________
o 3. Explain how FIFO can help reduce food waste in the school cafeteria.
 Answer: _______________
 LAS NO. 5
COOKERY II

Name: _______________ Grade and Section: ___________

TOPIC:
 Follow standard safety and hygiene procedures TLE_HECK10VD-IId-12

Information sheet

1. Importance of Safety and Hygiene

 Prevent Illness: Following safety and hygiene procedures reduces the risk of foodborne
illnesses, which can arise from improper handling, cooking, or storage of food.
 Promote Cleanliness: Maintaining a clean environment fosters a more enjoyable and
efficient cooking experience.
 Ensure Compliance: Adhering to safety and hygiene standards is often required by law and
regulations, especially in commercial food settings.

2. Key Safety Procedures

 Personal Hygiene:
o Wash hands thoroughly with soap and warm water before and after handling food.
o Use clean utensils, cutting boards, and surfaces.
o Wear appropriate clothing, such as aprons, and avoid jewelry that can harbor
bacteria.
 Kitchen Safety:
o Always handle knives and sharp tools with care.
o Use oven mitts when handling hot pots and pans to prevent burns.
o Keep kitchen floors clean and dry to prevent slips and falls.
 Food Safety:
o Store raw foods (like meat) separately from cooked foods to avoid cross-
contamination.
o Use a food thermometer to ensure foods are cooked to safe temperatures.
o Regularly check expiration dates on food products.

3. Hygiene Practices

 Cleaning and Sanitizing:

o Clean surfaces and equipment regularly with hot, soapy water and sanitizers.
o Ensure dishware is washed thoroughly and dried properly before use.
 Waste Management:
o Dispose of food waste and garbage properly to avoid attracting pests.
o Use sealed containers for food storage to maintain freshness and hygiene.
4. Emergency Procedures

 In Case of an Accident:
o Know the location of first aid kits and fire extinguishers.
o Understand how to deal with cuts, burns, and other injuries—always seek help if
needed.
 Reporting Hazards:
o Report any unsafe conditions or accidents to a teacher or supervisor immediately.

Name: _______________ Grade and Section: ___________

Part A: Multiple Choice (1 point each)

1. What is the primary purpose of wearing gloves in a food preparation area? a) To keep
hands warm
b) To prevent contamination
c) To look professional
d) To avoid cutting fingers
2. Which of the following is NOT a standard hygiene practice in the kitchen? a) Washing
hands after handling raw meat
b) Wearing dirty clothes while cooking
c) Keeping hair tied back
d) Using separate cutting boards for raw and cooked food
3. What temperature range is considered the "danger zone" for bacterial growth in food? a)
0°F to 32°F
b) 32°F to 40°F
c) 40°F to 140°F
d) 140°F to 212°F
4. When should food safety practices be followed? a) Only when preparing meat
b) All the time when handling food
c) Only in professional kitchens
d) Only during cooking
5. Which of the following should you do first before starting to cook? a) Preheat the oven
b) Wash your hands
c) Gather all ingredients
d) Check the recipe

Part B: True or False (1 point each)

6. T/F: It is acceptable to use the same cutting board for vegetables and raw meat if you
wash it in between.
7. T/F: You should never leave food out at room temperature for more than two hours.
8. T/F: It is safe to taste food with the same utensil used to stir it.
9. T/F: Cleaning surfaces with a bleach solution is an effective way to sanitize.
10. T/F: Wearing an apron can help keep your clothes clean and reduce contamination.
 Part C: Short Answer (2 points each)

11. Describe two methods to prevent cross-contamination in the kitchen.

12. Why is it important to follow food safety guidelines when serving food to others?
13. List three signs of food spoilage.
14. What steps should be taken if a kitchen accident occurs?
15. Explain the importance of proper food storage temperatures.

Part D: Practical Activity

 Create a step-by-step checklist for washing your hands properly. Include each step
involved.

Prepared by:

SHERWIN V. TEMENIA
Teacher
Noted by:

MYRNA T. RAMOS
Principal III