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