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    COOKERY 10 Quarter 2 LAS No. 4

    Uploaded by

    Chema Paciones
    This document provides instructions for properly washing raw vegetables according to standard procedures. It discusses the importance of washing vegetables to remove pesticides and chemicals that can be harmful to human health. The document then provides detailed steps for washing vegetables, including washing hands before handling produce, washing all vegetables under running water, scrubbing those with tough skins, discarding outer leaves of leafy greens, and not using soaps or bleaches which can be absorbed. It emphasizes washing in small batches with water close to the temperature of the produce to prevent bacterial growth. Students then complete activities to apply and test their understanding of the proper techniques for washing raw vegetables.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    COOKERY 10 Quarter 2 LAS No. 4

    Uploaded by

    Chema Paciones
    2K views4 pages
    This document provides instructions for properly washing raw vegetables according to standard procedures. It discusses the importance of washing vegetables to remove pesticides and chemicals that can be harmful to human health. The document then provides detailed steps for washing vegetables, including washing hands before handling produce, washing all vegetables under running water, scrubbing those with tough skins, discarding outer leaves of leafy greens, and not using soaps or bleaches which can be absorbed. It emphasizes washing in small batches with water close to the temperature of the produce to prevent bacterial growth. Students then complete activities to apply and test their understanding of the proper techniques for washing raw vegetables.

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    This document provides instructions for properly washing raw vegetables according to standard procedures. It discusses the importance of washing vegetables to remove pesticides and chemicals that can be harmful to human health. The document then provides detailed steps for washing vegetables, including washing hands before handling produce, washing all vegetables under running water, scrubbing those with tough skins, discarding outer leaves of leafy greens, and not using soaps or bleaches which can be absorbed. It emphasizes washing in small batches with water close to the temperature of the produce to prevent bacterial growth. Students then complete activities to apply and test their understanding of the proper techniques for washing raw vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views4 pages

    COOKERY 10 Quarter 2 LAS No. 4

    Uploaded by

    Chema Paciones
    This document provides instructions for properly washing raw vegetables according to standard procedures. It discusses the importance of washing vegetables to remove pesticides and chemicals that can be harmful to human health. The document then provides detailed steps for washing vegetables, including washing hands before handling produce, washing all vegetables under running water, scrubbing those with tough skins, discarding outer leaves of leafy greens, and not using soaps or bleaches which can be absorbed. It emphasizes washing in small batches with water close to the temperature of the produce to prevent bacterial growth. Students then complete activities to apply and test their understanding of the proper techniques for washing raw vegetables.

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    Cookery 10

    QUARTER 2 LAS Number 4

    Name of Learner: Grade/Section:


    Teacher: _________________________ Date Submitted:

    LEARNING ACTIVITY SHEETS


    TOPIC: WASHING RAW VEGETABLE FOLLOWING STANDARD PROCEDURE

    Background Information for Learners


    This lesson is focus 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.

    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.
    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 de-
    grees 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.

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1


     Discard outer leaves of leafy vegetables like lettuce and cabbage before
    washing.
     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.

    LEARNING ACTIVITY 1:
    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.

    LEARNING ACTIVITY 2:
    Recognizing facts in washing raw vegetables.

    Direction: Tell whether the statement is TRUE or FALSE. Write T on the space
    provided in 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.

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2


    4. Retain outer leaves of leafy vegetables like lettuce and cabbage before
    washing.
    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.

    LEARNING ACTIVITY 3: Multiple Choice


    Direction: Write your answers 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.
    a. soil c. chlorine
    b. wax coatings d. bleach

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3


    10. It will prevent loss of quality and nutrients of vegetables.
    a. 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

    LEARNING ACTIVITY 4:

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

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