Kitchen Designs

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If this is your kitchen, what are the tools, utensils and equipment
that you want to have? Explain or give your reason/s
Group Activity:
(Assign each group what to observe)
Directions: Follow the instructions below:

Visit school canteen and list down all the vegetables that
they are using for cooking and their characteristics.

Make documentation with picture of each vegetable and how

they keep it to prevent from drying and spoilage.
Your output will be rated using the given
rubric. SCORE CRITERIA

■ 5 Done creatively and neatly showing much relevance to the given topic
■ 4 Done creatively and neat enough with relevance to the given topic
■ 3 Done creatively and neat enough but no relevance to the given topic
■ 2 Done simply and neat enough but not so relevant to the given topic
■ 1 Done poorly with erasures and irrelevant to the given topic
Group observation assignment:

LEARNING OUTCOME 4
STORE VEGETABLES
Group 1
FRESH VEGETABLES
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in
a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they
should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and
use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut
should be treated with an acid or blanched them to inactivate the
enzyme that cause browning. Raw, cut potatoes are held in cold
water for a short time.
5. Store all fresh vegetables for a short time.
Group 2

FROZEN VEGETABLES
1. Store at 0°F (-18°C). or
colder in original
container until ready for
use.
2. Do not refreeze thawed
vegetables.
Group 3
DRIED VEGETABLES
1. Store in a cool (less
than 75°F) dry, well
ventilated place.
2. Keep well sealed and
off the floor.
Group 4

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).
Group 5

LEFTOVERS
1. Don‘t mix batches.
2. Store leftover creamed
vegetables for one day
only. Before storing, cool
rapidly by placing the
container on ice.
Group Presentation:

HOW TO STORE
VEGETABLE DISHES
Answer the following questions: Click here
Follow up Activity:
Pictorial Report

Directions: At home make a pictorial and video report with illustration

showing the qualities of a fresh vegetables in terms of proper storing of it.

Output will be evaluated using the scoring rubric below

SCORE CRITERIA

5 Compiled pictures properly and illustrate the qualities of a fresh VEGETABLES in terms of storing of it in a very attractive manner.

4 Compiled pictures properly and illustrate the qualities of a fresh VEGETABLES in terms of storing of it in an attractive manner.

3 Compiled pictures properly and illustrate the qualities of a fresh VEGETABLES in terms of storing of it in a less attractive manner.

2 Compiled pictures properly and illustrate the qualities of a fresh VEGETABLES in terms of storing of it in a less attractive manner.

1 Improperly compiled pictures but were not able to illustrate the qualities of a fresh VEGETABLES in terms of storing of it in disorderly
manner.