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The document discusses various techniques for storing vegetables, including indoor storage, drying, curing and salting, burying in the earth, and freezing. It provides statements about each technique and asks the reader to identify which statements are correct. It also prompts the reader to discuss the topic of vegetable storage techniques using WHO, WHAT, WHEN, WHERE, WHY, and HOW questions, and to list what they have learned. Finally, it asks the reader to complete sentences and identify facts about kitchen safety and hygienic practices.

Uploaded by

Grechie Cortel
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62 views5 pages

List of Activities

The document discusses various techniques for storing vegetables, including indoor storage, drying, curing and salting, burying in the earth, and freezing. It provides statements about each technique and asks the reader to identify which statements are correct. It also prompts the reader to discuss the topic of vegetable storage techniques using WHO, WHAT, WHEN, WHERE, WHY, and HOW questions, and to list what they have learned. Finally, it asks the reader to complete sentences and identify facts about kitchen safety and hygienic practices.

Uploaded by

Grechie Cortel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Activity 1 : Knowing the different techniques in storing vegetables.

Direction : Using the sides of the cube, write the five techniques in storing
vegetables. Use your activity notebook for your answers.

Activity 2: Tick the box if the sentence is correct. Use your activity notebook
for your answers.

1.In 1. Indoor storage of vegetables, the outside stairwells to basement


cannot be used if space permits some insulation materials like bales
of hay.
2. Dried product retains the quality and nutritional value found with fresh
product.
3. Curing and salting is a common method of preserving garden product
because of the great change that it makes in the quality and overall
taste.
4. Parsnips and horseradish do not develop an undesirable bitter
taste after a couple frosts.
5. Burying in the earth will not allow for a controlled atmosphere because
soil temperatures fluctuates , they remain cool compared to air
temperatures.
6. Drying is the oldest way to preserve or store vegetables.
7. Canning can incur added costs with the purchase of equipment,
containers and general supplies.
8. Freezing is a common and a very desirable way to preserve certain
types of garden produce.

Activity 3 : Discuss the topic using the WH questions or the journalistic


questions.

Direction : With the information you learned about the techniques in storing
vegetables, tell something about the topic. Use the WH questions.

Who

What

Where
Techniques
in
When
Storing Vegetables
Why

How

Rate your answers by using the rubric below.

SCORE CRITERIA

4 Explains very clearly the techniques in storing


vegetables.

9
3 Explains clearly the techniques in storing
vegetables.

2 Explains partially the techniques in storing


vegetables.

1 Was not able to explain any of the techniques


in storing vegetables.

From A to F, list what you have learned about the topic. Write it in
your assignment notebook.

Answer the questions below. Write only the letter that best
describe the statement. Use your quiz notebook

Tell whether the statement is true or false. Write T if the statement


is true and the letter F if not true. Use your activity notebook.

Complete the sentences by writing on the lines the correct word


or group of words. Write your answers in your activity notebook.

: Encircle the number if the statement is a fact. Use your activity


for your answers.

1. Kitchen safety awareness is essential in food preparation and cooking, as


well as during clean-up and daily living.
2. Food safety and hygiene is not important in the kitchen.
3. Always disinfect an area after food preparation has taken place.
4. Once the food preparation of food has taken place, it is not necessary to
ensure if it is cooked properly.
5. In reality, most germs are picked up from outside the home.
6. It is not necessary to place a first aid kit and an extinguisher in the kitchen.
7. Personal hygiene is often the cause of many food poisoning cases.
8. Daily regular checking of the personal hygiene of food handlers is not
necessary to be done.
9. Hygiene practices involves working on a clean surface.
10.Wiping of perspiration using your bare hands is a necessity.

Activity 3 : Clustering

Direction : With the information you learned about safety and hygienic
practices in the kitchen, jot down words or group of words you
can acquaint with what is inside the oblong.

Rate your answers by using the rubric below.

SCORE CRITERIA

5 Has associated 7 words about the topic.

4 Has associated 6 words about the topic.

3 Has associated 5 words about the topic.

2 Has associated 4 words about the topic.


1 Has associated 3 words about the topic.

0 Has not associated any words about the topic.

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