Cookery 10

QUARTER 2 LAS Number 2

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: CHARACTERISTICS OF QUALITY VEGETABLES

Background Information for Learners

Quality of fresh vegetables is generally based on the chemical composition or

physical characteristics or a combination of these two factors. Features of interest to
the consumers are visual appearance, texture and firmness, sensory, nutritional and
food safety. These can be estimated by destructive methods and some by non-
destructive methods.
Moreover, the ideal characteristics for quality grades will differ with commodity.
That is why, it is very important to be aware of market standards for each commodity
that you are going to prepare.

In addition, quality determination of fruits and vegetables is at present

characterized by the overpowering use of sensory evaluation. There is also content
control in the processing industry, of some chemical components (N-containing
compounds, carbohydrates, and so on), and packaging and labelling controls.

5 characteristics of high quality food

1. Minimally processed- Choose foods that are close to the way they naturally
occur. Fruits, vegetables, whole grains, dairy, meats, beans, nuts and seeds. These
are easier to digest and tend to be free from fake ingredients.

2. Organic- Organic produce is not sprayed with any pesticides or chemicals. There
are no artificial substances added, and nothing is genetically modified. Choose
organic whenever possible.

3. Contains real ingredients- A perfect example is “natural flavouring”. Sounds good,

but do you actually know what it is? You may be surprised to know that these natural
flavourings are usually artificial additives that are highly addictive and neurologically
toxic.

4. Local- Local produce is always healthier than shipped produce. Many imported
foods are picked before they are ripe and are delivered weeks after. The longer fruits
and vegetables have been cut off from their life source, the less nutrients they contain.

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

5. Seasonal- Seasonal food is higher in nutrients than food that is artificially grown out
of season. Buying seasonal foods usually means the taste will be much better and
your fruits and vegetables will be less expensive.

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.

LEARNING ACTIVITY 1:

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

LEARNING ACTIVITY 2:
Recognizing facts about the characteristics of quality vegetables.

Direction: Tell whether the statement is TRUE or FALSE. Write T on the space
Provided if it is true and the letter F if it is not true.

1. Minimally processed foods are easier to digest and tend to be free from fake
ingredients.
2. Organic produce has artificial substances added, and nothing is genetically
modified.
3. Local produce is always healthier than shipped produce.
4. The longer fruits and vegetables have been cut off from their life source more
nutrients they contain.
5. Buying seasonal foods means the taste is much better and your fruits and
vegetables will be less expensive.
6. Fresh vegetables are crisp and have dull color.
7. The vegetable has bright and natural color.
8. The plating can be cut in any size and shape.
9. The texture in cooking the vegetable has the right degree of doneness.
10. Do not combine acid vegetables such as tomatoes to green vegetables just
before serving to prevent discoloration of greens.

LEARNING ACTIVITY 3: Multiple Choice

Direction : Write your answers in your quiz notebook.

1. It refers to the characteristics of fresh vegetables which is generally based on

its chemical composition or physical characteristics.
a. quality c. value
b. freshness d. quantity
2. These can be estimated by destructive methods and some by non- destructive
methods.
a. features c. freshness
b. value d. quality
3. This differs the ideal characteristics for quality grades of vegetables.
a. value c. quality
b. commodity d. value
4. The characteristics of high quality food that are easy to digest and tend to be
free from fake ingredients.
a. organic c. local
b. minimally processed d. seasonal

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

5. The vegetable that contains natural flavourings and are not sprayed with any
pesticides or chemicals.
a. minimally processed c. contains real ingredients
b. organic d. local
6. This refers to vegetables that have no artificial substances added, and nothing
is genetically modified.
a. seasonal c. organic
b. local d. contains real ingredients
7. This refers to local produce that is always healthier than shipped produce.
a. contains real ingredients c. organic
b. seasonal d. local
8. This refers to foods that are abundantly available when they are in their peak
season and have higher nutrients than foods that are artificially grown out of
season.
a. organic c. local
b. minimally processed d. seasonal
9. 9. These are vegetables that are crisp and bright in colors.
a. fresh c. frozen
b. thawed d. withered
10. It refers to the absence of decay or insect infestation
a. in good condition c. cooked
b. fresh d. frozen
11. The vegetable that has no mechanical damage or injury.
a. good handling c. fresh
b. good condition d. frozen
12. This refers to the vegetable that has the right degree of maturity .
a. seasoned c. frozen
b. mature d. thawed
13. It refers to the different varieties that differ in color, shape, texture and
sometimes flavor.
a. handled properly c. variety
b. local d. fresh
14. This characterizes the quality determination of fruits and vegetables which is at
present characterized by the overpowering use of sensory evaluation.
a. feel evaluation c. sensory evaluation
b. physical evaluation d. touch evaluation
15. This refers to the quality determination of N-containing compounds,
carbohydrates, and so on) in vegetables.
a. technical compounds c. water compounds
b. quality compounds d. chemical compounds

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

LEARNING ACTIVITY 4:

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5