Q2-TLE-10- COOKERY-IMS-LEARNING-PACKET_1.pdf

tle 10 quarter 2

1. Lesson 1:
Principles of
Preparing Vegetables

2. ABSTRACTION
PrinciplesofPreparingVegetables
•Washing:Vegetablesmustbe
washedthoroughlytoremovedirt,
bacteria,andpesticides.Wateris
thebestwaytocleanvegetables,
andsoapshouldneverbeused.

3. ABSTRACTION
PrinciplesofPreparingVegetables
•Peeling:Some vegetables (like
potatoes,carrots,andsquash)needto
bepeeledtoremovedirt,toxins(e.g.,
solanineinpotatoes),orimprove
texture.Notallvegetablesrequire
peeling(e.g.,cucumbers).

4. ABSTRACTION
PrinciplesofPreparingVegetables
•Cutting:Vegetablesshouldbecutinto
uniformpieces.Thisensureseven
cooking,aslargerpiecestakelonger
tocookthansmallerones,which
couldresultinuneventexture.

5. ABSTRACTION
PrinciplesofPreparingVegetables
•Soaking:Somevegetables(like
potatoes)mayneedtobesoaked
toremoveexcessstarch,which
canimprovetextureandreduce
cookingtime.

6. ABSTRACTION
PrinciplesofPreparingVegetables
•ThawingFrozenVegetables:Thaw
vegetablesintherefrigeratoror
undercoldrunningwater,asroom
temperaturethawingcanleadto
bacterialgrowth.

7. ABSTRACTION
WhythePrinciplesMatter:
•Texture:Correct preparation
methods(suchasuniformcutting
andpropersoaking)preservethe
vegetable’s texture during
cooking.

8. ABSTRACTION
WhythePrinciplesMatter:
•Flavor:Properwashing,peeling,
andcuttingensurethatthe
vegetable’snaturalflavoris
preserved.

9. ABSTRACTION
WhythePrinciplesMatter:
•Nutrition:Somepreparationmethods
(likesoaking)helpreducenutrientslost
inthecookingprocess,whileimproper
preparation(likewashingwithsoap)
canleadtonutrientlossor
contamination.

10. Lesson 2:
Characteristics of
Quality Vegetables

11. ABSTRACTION
PrinciplesofQualityVegetables
Freshness:
•Freshvegetablesarefreeofwilting,discoloration,or
softness.Forexample,crisplettuceandfirmcarrotsare
high-qualitybecausetheyhavenotstartedtodecay.
•Freshvegetablesshouldbebrightincolorandhavea
firmtexture.Thesevegetableshavebeenrecently
harvestedandareattheirpeaknutritionalvalue.

12. ABSTRACTION
PrinciplesofQualityVegetables
Cleanliness:
•High-qualityvegetablesshouldbecleanandfreefrom
dirt,pesticides,oranyformofcontamination.This
ensuressafetyforconsumption.Vegetablesshouldbe
washedthoroughlybeforepreparation,buttheyshould
notbeoverexposedtowater,whichcandegradetheir
texture.

13. ABSTRACTION
PrinciplesofQualityVegetables
Size:
•Vegetablesshouldbeappropriatelysizedforthe
dishtheyareintendedfor.Forexample,insalads,
smallertomatoesmightbepreferred,whilelarger
potatoesareidealforbaking.Uniformsizeshelpin
evencookingandpresentation.

14. ABSTRACTION
PrinciplesofQualityVegetables
Color:
•Bright,vibrantcolorindicateshighquality.For
example,abellpepperwithrichredorgreen
colorislikelytobefreshandatpeakripeness,
whileadullorfadedcolorsuggeststhevegetable
isoverripeornearingspoilage.

15. ABSTRACTION
PrinciplesofQualityVegetables
Texture:
•Qualityvegetablesshouldhaveafirmtexture.
Softness,wrinkles,ormushinessindicatepoor
quality.Forinstance,tomatoeswithsoftspotsor
potatoeswithwrinkleshavestartedtolosetheir
texture,andthismakesthemlessdesirable.

16. ABSTRACTION
PrinciplesofQualityVegetables
SignsofPoor-QualityVegetables:
•WiltedorYellowedLeaves:Vegetableslikespinachorlettuce
shouldhavefirm,greenleaves.Yellowedorwiltedleaves
indicatethatthevegetableispastitsprime.
•SoftSpotsorBruising:Softnessorbruisingonvegetableslike
potatoesortomatoesmeanstheyarestartingtospoil.
•Discoloration:Vegetablesshouldhaveconsistent,vibrantcolors.
Discoloration,suchasblackspotsoroverlybrownareas,suggests
poorqualityoroverripeness.

17. Lesson 3:
Thawing Frozen
Vegetables

18. ABSTRACTION
Thawing Frozen Vegetables: Why It Matters
ProperThawing:
1.RefrigeratorThawing:Thisisthesafestmethod
forthawingfrozenvegetables.Itensuresthey
thawslowly,whichhelpsretaintheirtexture,
flavor,andnutritionalvalue.

19. ABSTRACTION
Thawing Frozen Vegetables: Why It Matters
ProperThawing:
2.ColdRunningWater:Thismethodisquickand
alsosafe.Ithelpsvegetablesmaintaintheir
quality,althoughitmaynotbeidealforall
vegetables,especiallyiftheyarenotsealed
properly.

20. ABSTRACTION
Thawing Frozen Vegetables: Why It Matters
ProperThawing:
3.Microwave:Suitableforquickthawing,butit
canresultinuneventhawingandmayaffectthe
vegetable'stexture.Itshouldbedonewithlow
powertopreventcookingthevegetables.

21. ABSTRACTION
ImproperThawing:
1.RoomTemperatureThawing:Thawingatroom
temperatureisnotrecommended becauseit
cancausebacterialgrowth,leadingto
foodborneillnesses.Whenvegetablesare
exposedtoroomtemperatureforlongperiods,
theybecomeabreedinggroundforbacteria.

22. ABSTRACTION
ImproperThawing:
2.HotWaterThawing:Thismethodcan
causevegetablestopartiallycook,
affectingtheirtextureandflavor.Itcan
alsoleadtonutrientlossasvegetables
maybeexposedtoheatfortoolong.

23. ABSTRACTION
ConsequencesofImproperThawing:
1.BacterialGrowth:Iffrozenvegetablesare
thawedatroomtemperature,theyare
exposedtothe"dangerzone"temperature
(5°Cto60°C),whichencouragesbacterial
growth.

24. ABSTRACTION
ConsequencesofImproperThawing:
2.LossofTexture:Thawinginhotwater
oratroomtemperaturecancause
vegetablestobecomemushyorlimp,
whichdiminishestheirquality.

25. ABSTRACTION
ConsequencesofImproperThawing:
3.NutrientLoss:Thawinginhotwateror
usingimpropermethodscancausesome
nutrients,especiallywater-solublevitamins
likeVitaminC,todegrade.

26. Lesson 4:
Market Forms of
Vegetables

27. ABSTRACTION
MarketFormsofVegetables:
1.FreshVegetables:
•Description:Thesevegetablesareharvesteddirectlyfrom
farmsorgardensandsoldwithoutanypreservation.
•Advantages:
•Bestflavor,texture,andnutritionalvalue.
•Widelyavailablewheninseason.
•Disadvantages:
•Limitedshelflife.
•Expensiveduringoff-seasons.
•Examples:Broccoli,spinach,lettuce,tomatoes.

28. ABSTRACTION
MarketFormsofVegetables:
2.FrozenVegetables:
•Description:Vegetablesthatarefrozenimmediatelyafter
harvesttopreservenutrientsandextendshelflife.
•Advantages:
•Retainmostoftheirnutrients.
•Convenientandavailableyear-round.
•Disadvantages:
•Maylosetextureafterthawing.
•Canbeexpensive.
•Examples:Frozenpeas,corn,mixedvegetables.

29. ABSTRACTION
MarketFormsofVegetables:
3.CannedVegetables:
•Description:Vegetablesthatarepreservedbycanning,often
withaddedsaltorpreservatives.
•Advantages:
•Longshelflife.
•Convenientandaffordable.
•Disadvantages:
•Cancontainhighlevelsofsodiumorpreservatives.
•Maylosesomeflavorandnutrientsduringthecanning
process.
•Examples:Cannedtomatoes,beans,mushrooms.

30. ABSTRACTION
MarketFormsofVegetables:
4.DriedVegetables:
•Description:Vegetablesthathavebeendehydratedto
removemoisture,makingthemshelf-stable.
•Advantages:
•Longshelflife.
•Lightweightandeasytostore.
•Disadvantages:
•Mayhaveaconcentratedflavorandtexture.
•Requirerehydrationbeforecooking.
•Examples:Driedmushrooms,driedtomatoes,driedbell
peppers.

31. ABSTRACTION
When to Use Each Market Form:
•Fresh Vegetables: Best when you want the best flavorand
texture. Ideal for salads, fresh dishes, and quick-cooking
methods.
•Frozen Vegetables: Best for budget-friendly, long-term storage,
and year-round availability. Suitable for soups, stews, stir-fries,
and casseroles.
•Canned Vegetables: Best when you need convenienceand long
shelf life. Great for soups, stews, and sauces.
•Dried Vegetables: Best for long-term storageand lightweight
meals, such as in camping, traveling, or reduced wastecooking.

32. Lesson 5:
Factors in the Selection
of Vegetables for
Culinary Arts

33. ABSTRACTION
1.Freshness:
oVegetablesshouldbeselectedbasedontheir
freshness.Freshvegetableshaveoptimaltexture,
flavor,andnutrients.Thetextureshouldbecrisp,and
thecolorshouldbevibrant.Wiltedoryellowingleaves
areoftenasignofageorimproperhandling.
oExamples:Freshbroccoliwithvibrantgreencolor,firm
andcrisplettuce.

34. ABSTRACTION
2.SizeandShape:
oSizeisimportantincookingbecauseitimpactscooking
timeanduniformity.Vegetablesthataretoolargeor
toosmallmaynotcookevenly.
oShapeshouldbeconsistenttoallowforevencooking.
Forinstance,uniformlyshapedpotatoesensurethat
eachpiececooksinthesameamountoftime.
oExamples:Medium-sizedcarrotsanduniformpotatoes.

35. ABSTRACTION
3.Color:
oColorisakeyindicatoroffreshness.Bright,rich
colorssuggestthatthevegetableisfreshand
ripe.Dullorfadedcolorsmayindicatethatthe
vegetableispastitsprime.
oExamples:Brightredtomatoes,vibrantgreen
bellpeppers.

36. ABSTRACTION
4.Texture:
oTextureiskeyincookingasitaffectstheoverall
dish.Avegetableshouldbefirmtothetouch.
Soft,mushyvegetablesmaynotbesuitablefor
cooking,astheycanaffectthedish'stexture
andappearance.
oExamples:Crispcucumbers,firmcarrots.

37. ABSTRACTION
5.Seasonality:
oSeasonalvegetablesareusuallyfresher,more
flavorful,andlessexpensive.Forexample,
tomatoesarecommonly inseasonduring
summermonths,whilesquashisoftenharvested
inthefall.
oExamples:Seasonalcorn(summer),squash(fall).

38. ABSTRACTION
6.OtherConsiderations:
oPriceandAvailability:Priceoftenreflectsavailability.
In-seasonvegetablesareusuallycheaperandmore
abundant,whileout-of-seasonvegetablesmaybe
moreexpensiveandlessflavorful.
oStorageandShelfLife:Somevegetables,likepotatoes,
onions,andcarrots,storewellforlongerperiods,
makingthemidealforlonger-lastingdishes.

39. Lesson 6:
Methods of Cooking
Vegetable Dishes

40. ABSTRACTION
MethodsofCookingVegetables
1.Boiling:
oDescription:Cookingvegetablesinboilingwaterforasetperiodoftime.Itisoneof
themostcommoncookingmethods.
oAdvantages:
▪Quickandeasy.
▪Suitableforlargequantities.
oDisadvantages:
▪Nutrients,especiallywater-solublevitaminslikeVitaminC,canleachintothe
water.
▪Vegetablescanbecomesoftandmushyifovercooked.
oExamplesofVegetables:Potatoes,carrots,peas.

41. ABSTRACTION
MethodsofCookingVegetables
2.Steaming:
oDescription:Cookingvegetablesbyplacingtheminasteambasketabove
boilingwater.
oAdvantages:
▪Retainsmostofthenutrients.
▪Maintainsthevegetable’snaturalflavorandtexture.
oDisadvantages:
▪Takeslongerthanboiling.
▪Maynotaddasmuchflavorasstir-fryingorroasting.
oExamplesofVegetables:Broccoli,spinach,asparagus.

42. ABSTRACTION
MethodsofCookingVegetables
3.Stir-Frying:
oDescription:Cookingvegetablesquicklyinasmallamountofoiloverhigh
heatinapanorwok.
oAdvantages:
▪Retainsflavor,color,andtexture.
▪Quickcookingtime.
oDisadvantages:
▪Requiresconstantattention.
▪Canaddextracaloriesiftoomuchoilisused.
oExamplesofVegetables:Bellpeppers,broccoli,carrots.

43. ABSTRACTION
MethodsofCookingVegetables
4.Roasting:
oDescription:Cookingvegetablesinanovenathighheat,oftenwithoiland
seasonings.
oAdvantages:
▪Enhancestheflavorthroughcaramelizationandbrowning.
▪Resultsinacrispytexture.
oDisadvantages:
▪Canleadtonutrientlossduetoprolongedheatexposure.
▪Takeslongerthanothermethods.
oExamplesofVegetables:Potatoes,sweetpotatoes,cauliflower.

44. ABSTRACTION
MethodsofCookingVegetables
5.Grilling:
oDescription:Cookingvegetablesoveranopenflameorgrill.
oAdvantages:
▪Addsasmokyflavortothevegetables.
▪Retainsthevegetable’snutrients.
oDisadvantages:
▪Takeslongerforlargervegetables.
▪Requirescarefulattentiontoavoidburning.
oExamplesofVegetables:Cornonthecob,eggplant,zucchini.

45. Lesson 7:
Preparation of Sauces
and Accompaniments for
Serving Vegetable Dishes

46. ABSTRACTION
SaucesandAccompanimentsforVegetableDishes:
1.TypesofSauces:
oGravy:
▪Description:Arichsaucemadefromthedrippingsofroasted
meatsorvegetables,oftenthickenedwithflourorcornstarch.
▪Bestfor:Rootvegetableslikemashedpotatoes,carrots,and
parsnips.
▪Advantages:Addsrichnessandmoisturetodryvegetables.

47. ABSTRACTION
SaucesandAccompanimentsforVegetableDishes:
1.TypesofSauces:
oHollandaiseSauce:
▪Description:Acreamy,butterysaucemadewitheggyolks,
butter,andlemonjuice.
▪Bestfor:Steamedorsautéedvegetableslikeasparagus,
spinach,andbroccoli.
▪Advantages:Addsasmooth,velvetytextureandrichnessto
slightlybittervegetables.

48. ABSTRACTION
SaucesandAccompanimentsforVegetableDishes:
1.TypesofSauces:
oTomatoSauce:
▪Description:Asaucemadefromtomatoes,oftenwithherbs
andseasonings.
▪Bestfor:Roastedvegetableslikeeggplant,zucchini,orbell
peppers.
▪Advantages:Addsacidityandsweetness,enhancingthe
flavorofvegetables.

49. ABSTRACTION
SaucesandAccompanimentsforVegetableDishes:
1.TypesofSauces:
oHerbSauces:
▪Description:Saucesmadefromfreshherbslikeparsley,basil,
thyme,andmint,usuallycombinedwitholiveoil,vinegar,or
lemonjuice.
▪Bestfor:Grilledorroastedvegetableslikepotatoes,carrots,or
greenbeans.
▪Advantages:Addsfreshness,brightness,andcomplexityto
thedish.

50. ABSTRACTION
SaucesandAccompanimentsforVegetableDishes:
1.TypesofSauces:
oPesto:
▪Description:Asaucemadefrombasil,garlic,pinenuts,
Parmesancheese,andoliveoil.
▪Bestfor:Roastedorgrilledvegetableslikezucchini,tomatoes,
orpotatoes.
▪Advantages:Addsrichnessandafresh,herbaceousflavor.

51. ABSTRACTION
2.Accompaniments:
oHerbButter:
▪Description:Buttermixedwithfreshherbslike
parsley,chives,orthyme.
▪Bestfor:Steamedorboiledvegetableslike
peas,asparagus,orcarrots.
▪Advantages:Addsarich,aromaticflavorto
plainvegetables.

52. ABSTRACTION
2.Accompaniments:
oVinaigrette:
▪Description:Atangydressingmadefrom
vinegar,oil,andseasonings.
▪Bestfor:Rawvegetableslikesaladgreens,
tomatoes,andcucumbers.
▪Advantages:Addsacidityandfreshness,
balancingthesweetnessofthevegetables.

53. ABSTRACTION
2.Accompaniments:
oCheese:
▪Description:Gratedorcrumbledcheeselike
Parmesanorfeta.
▪Bestfor:Roastedvegetableslikesquash,
potatoes,orbroccoli.
▪Advantages:Addsrichnessandasaltyflavor
thatenhancesthevegetables’taste.

54. ABSTRACTION
2.Accompaniments:
oCroutons:
▪Description:Crunchy,toastedbreadpieces.
▪Bestfor:Soup-basedvegetabledishesor
salads.
▪Advantages:Addstextureandacomforting,
crunchyelement.

55. Lesson 8:
Suggested Projects:
Various Vegetable
Dishes

56. ABSTRACTION
VariousVegetableDishesandCookingMethods:
1.Stir-FryDishes:
oDescription:Stir-fryingisahigh-heatcookingmethodwhere
vegetablesarequicklycookedinasmallamountofoil.
oBestfor:Vegetableslikebellpeppers,carrots,broccoli,snap
peas,andcabbage.Thesevegetablesmaintaintheircolor,
texture,andnutrientswhenstir-fried.
oAdvantages:Quickcookingtime,preservestextureand
nutrients.
oExampleDish:Stir-friedbroccoliwithtofuandsoysauce.

57. ABSTRACTION
VariousVegetableDishesandCookingMethods:
2.RoastedDishes:
oDescription:Roastinginvolvescookingvegetablesinanovenat
highheat,oftenwithseasoningsandoil.
oBestfor:Rootvegetableslikepotatoes,carrots,sweetpotatoes,
andbeets.Roastingbringsouttheirnaturalsweetnessand
enhancesflavor.
oAdvantages:Caramelizationaddsflavor,crispytexture.
oExampleDish:Roastedcarrotsandsweetpotatoeswith
rosemary.

58. ABSTRACTION
VariousVegetableDishesandCookingMethods:
3.SoupDishes:
oDescription:Vegetablesaresimmeredinliquid(brothorwater)
tocreateaheartydish.
oBestfor:Starchyvegetableslikepotatoes,squash,andcorn,as
wellasleafygreenslikespinachorkale.
oAdvantages:Addswarmthandcomfort,perfectforcold
weather.
oExampleDish:Potatoleeksouporvegetableminestrone.

59. ABSTRACTION
VariousVegetableDishesandCookingMethods:
4.Salads:
oDescription:Rawvegetablesaremixedtogetherto
createafreshdish,oftenwithadressingorvinaigrette.
oBestfor:Vegetablesthatcanbeeatenraw,like
cucumbers,tomatoes,lettuce,andbellpeppers.
oAdvantages:Retainsnutrients,fresh,andlight.
oExampleDish:Greeksaladwithcucumbers,tomatoes,
olives,andfetacheese.

60. ABSTRACTION
VariousVegetableDishesandCookingMethods:
5.SteamedDishes:
oDescription:Steaminginvolvescookingvegetableswith
steamfromboilingwater,preservingnutrients.
oBestfor:Delicatevegetableslikespinach,broccoli,and
asparagus,whichcanloseflavorandtexturewhen
overcooked.
oAdvantages:Retainsnutrients,maintainsbrightcolor.
oExampleDish:Steamedbroccoliwithgarlicandlemon.

61. Lesson 9:
Presentation of
Prepared Vegetable
Dishes

62. ABSTRACTION
PrinciplesofPresentingVegetableDishes:
1.ColorContrast:
oColorplaysamajorroleinfoodpresentation.
Pairingvegetablesofdifferentcolorsadds
vibrancyanddrawsattention.
oExample:Greenbeanswithredbellpepper
stripscreateanicecontrastthatmakesthedish
moreattractive.

63. ABSTRACTION
PrinciplesofPresentingVegetableDishes:
2.Balance:
oBalancereferstotheproportionofingredients
ontheplate.Aplateshouldnotbe
overcrowded,andtheportionsshouldlook
visuallypleasing.
oExample:Aplateofmashedpotatoesand
sautéedcarrotsshouldbearrangedsothe
potatoesdon'toverwhelmthecarrots.

64. ABSTRACTION
PrinciplesofPresentingVegetableDishes:
3.Arrangement:
oNeatlyarrangingthefoodontheplatecreates
aprofessionalandinvitinglook.Dishesshouldbe
arrangedinsuchawaythattheylook
appealingfromallangles.
oExample:Layeringvegetablesorarranging
theminacircularpatterncanmaketheplate
lookorganizedandwell-thought-out.

65. ABSTRACTION
PrinciplesofPresentingVegetableDishes:
4.Garnishing:
oGarnishesshouldcomplement thedish
withoutoverpowering it.Theycan
enhancecolor,texture,andvisualinterest.
oExample:Asprinkleofparsleyorasliceof
lemoncanbrightenupadishofsteamed
vegetablesandaddafreshcontrast.

66. ABSTRACTION
PrinciplesofPresentingVegetableDishes:
5.PlateSize:
oThesizeoftheplateshouldbeappropriatefor
thedish.Alargeplatewithasmallportioncan
makethefoodlooksparse,whileasmallplate
withtoomuchfoodcanlookovercrowded.
oExample:Amedium-sizedplateworkswellfora
singleservingofroastedvegetables,allowing
spaceforthefoodto"breathe."

67. Lesson 10:
Techniques in Storing
Vegetables

68. ABSTRACTION
TechniquesinStoringVegetables:
1.Refrigeration:
oDescription:Storingvegetablesintherefrigeratorhelpstokeepthemfreshby
slowingdowntheirmetabolismandpreventingspoilage.
oBestfor:Leafygreens(e.g.,lettuce,spinach),herbs,cucumbers,andother
perishablevegetables.
oAdvantages:
▪Retainsmoisture.
▪Slowsdownthespoilageprocess.
oDisadvantages:
▪Somevegetables,liketomatoes,loseflavorwhenrefrigerated.
▪Improperstorage(e.g.,sealingvegetablesinplasticbagswithoutventilation)can
leadtomoistureaccumulationandmold.

69. ABSTRACTION
TechniquesinStoringVegetables:
2.Freezing:
oDescription:Freezingvegetablesinvolvespreservingthembyloweringthe
temperaturetoalevelwherebacteriacannotgrow,thusextendingshelflife.
oBestfor:Vegetableslikepeas,corn,carrots,spinach,andgreenbeans.
oAdvantages:
▪Extendsshelflifesignificantly.
▪Canpreservenutrientsifvegetablesareblanchedbeforefreezing.
oDisadvantages:
▪Somevegetablescanlosetexturewhenthawed.
▪Requiresproperpackagingtoavoidfreezerburn.

70. ABSTRACTION
TechniquesinStoringVegetables:
3.RoomTemperature(Cool,DryPlace):
oDescription:Storingvegetableslikepotatoes,onions,andgarlic
inacool,dark,anddryplaceallowsthemtostayfreshwithout
spoilingquickly.
oBestfor:Rootvegetables(e.g.,potatoes,carrots),squashes,and
garlic.
oAdvantages:
▪Allowsvegetablestobreatheandmaintaintheirnaturalflavor.
oDisadvantages:
▪Potatoesandonionsshouldnotbestoredneareachother,asonionscan
releasegasesthatcausepotatoestosprout.

71. ABSTRACTION
TechniquesinStoringVegetables:
4.AirtightContainers:
oDescription:Storingvegetablesinairtightcontainers(forsome
typeslikecutvegetables)helpspreservetheirfreshnessby
limitingexposuretoair.
oBestfor:Cutvegetables(e.g.,carrots,celery)orleafygreens.
oAdvantages:
▪Preservesfreshnessforalongerperiodbypreventingairexposure.
oDisadvantages:
▪Somevegetablescanbecometoomoistinsealedcontainers,causing
themtospoilfaster.

72. ABSTRACTION
TechniquesinStoringVegetables:
5.StorageTips:
oAvoidstoringfruitsandvegetablesthatemit
ethylenegas(e.g.,apples,bananas)near
vegetablessensitivetoit(e.g.,leafygreens,
carrots).
oVentilationiskeyforcertainvegetableslike
onionsandpotatoestoavoidmoisturebuildup.

73. Lesson 11:
FIFO
(First In, First Out)

74. ABSTRACTION
FIFO(FirstIn,FirstOut):
1.Definition:FIFOisamethodofinventory
management inwhichtheoldeststock
(thefirstitemsin)isusedorsoldfirst.This
methodhelpsinmanagingperishable
itemsandensuresthatproductsdonot
expireorbecomeobsolete.

75. ABSTRACTION
FIFO(FirstIn,FirstOut):
2.ImportanceofFIFO:
oReducesWaste:Byusingolderitemsfirst,FIFOpreventsproductsfrom
becomingoutdatedorspoiled,especiallyinindustriesdealingwith
perishablegoodslikefoodandmedicine.
oCostEfficiency:Ithelpsbusinessesavoidthefinanciallossofthrowing
awayexpiredgoodsorhavingtodiscountthemduetotheirage.
oImprovesSafety:Inkitchensorfoodstorage,followingFIFOensures
thatfooditemsareconsumedbeforetheyspoil,thusavoidinghealth
risks.
oEnhancesInventoryControl:FIFOhelpsmaintainanaccuraterecord
ofinventory,ensuringthatbusinessesknowwhichproductsareselling
andwhentoreorder.

76. ABSTRACTION
FIFO(FirstIn,FirstOut):
3.ExamplesofFIFOApplications:
oIntheFoodIndustry:GrocerystoresandkitchensuseFIFOto
ensurethatolderitemsareusedorsoldbeforenewerones,
especiallywithfreshproduce,cannedgoods,orfrozenitems.
oInWarehouses:FIFOisessentialformanaginggoodsthathave
anexpirationdateorashelflife,suchaselectronics,
pharmaceuticalproducts,orevenseasonalproducts.
oInAccounting:TheFIFOmethodisalsousedininventory
valuationforaccountingpurposes,ensuringthatthecostof
goodssoldreflectsthemostrecentinventorypurchases.

77. Lesson 12:
Safety and Hygienic
Practices in the
Laboratory Kitchen

78. ABSTRACTION
SafetyandHygienePracticesintheLaboratoryKitchen:
1.FoodSafety:
oProperHandwashing:Washinghandsthoroughlybeforeand
afterfoodpreparationisessentialtoavoidcontamination,
particularlywhenhandlingrawmeats,eggs,orvegetables.
oFoodStorage:Properfoodstorageiscriticaltoprevent
foodborneillnesses.Rawmeatsshouldbestoredatthebottom
oftherefrigerator,awayfromready-to-eatfood,toavoidcross-
contamination.
oTemperatureControl:Maintainthecorrecttemperatureforfood
storagetopreventbacterialgrowth.Refrigerateperishableitems
at40°F(4°C)orlower,andstorehotfoodabove140°F(60°C).

79. ABSTRACTION
SafetyandHygienePracticesintheLaboratoryKitchen:
2.PersonalHygiene:
oProtectiveClothing:Wearingaprons,gloves,
andhairnetshelpspreventcontaminationof
foodfromclothing,skin,orhair.
oCleanClothing:Alwayswearcleanclothesand
avoidwearingjewelrywhileworkinginthe
kitchentominimizecontaminationrisks.

80. ABSTRACTION
SafetyandHygienePracticesintheLaboratoryKitchen:
3.KitchenCleanliness:
oSanitization:Cleanallkitchensurfaces,utensils,andequipment
regularlyusingsanitizerstokillharmfulbacteria.
oClutter-FreeWorkspace:Keepkitchencountersandfood
preparationareasclearofcluttertomaintainasafeworking
environment.
oWasteDisposal:Properdisposaloffoodscrapsandwasteis
essentialformaintaininghygieneandavoidingpests.

81. ABSTRACTION
SafetyandHygienePracticesintheLaboratoryKitchen:
4.AccidentPrevention:
oSharpObjectsandEquipment:Alwaysstoreknivesandsharp
objectsproperly,andavoiddistractionswhenusingthem.
oFireSafety:Keepfireextinguishersandfirst-aidkitseasily
accessible.Ensurethatkitchenstaffknowshowtousethemin
caseofanemergency.
oElectricalSafety:Ensureelectricalappliancesandcordsarein
goodcondition,andavoidwatercontactwithelectrical
equipment.

82. Lesson 13:
Evaluation of the Finished
Product (Vegetable
Dishes) Using Rubrics

83. ABSTRACTION
EvaluationofFinishedProductsUsingRubrics:
1.WhatisaRubric?
oArubricisatoolusedtoassessthequalityofa
finishedproduct,breakingdowntheevaluation
intospecificcriteria,suchastaste,texture,
presentation,andnutritionalvalue.Rubricshelp
provideclearandconsistentfeedback.

84. ABSTRACTION
EvaluationofFinishedProductsUsingRubrics:
2.CriteriaforEvaluatingVegetableDishes:
oTaste:Theflavorshouldbebalanced,withtherightseasoninganduseof
herbs.Awell-seasonedvegetabledishenhancesthenaturalflavorsofthe
ingredients.
oTexture:Thedishshouldhaveavarietyoftextures,suchascrispy,tender,or
smoothelements.Overcookingorundercookingvegetablescanleadto
undesirabletextures.
oPresentation:Thedishshouldbevisuallyappealing,withabalanceofcolors,
properplating,andattentiontodetail.Garnishesorcontrastsincolorcan
enhancepresentation.
oNutrition:Thedishshouldprovideabalanceofnutrients,especiallyfor
vegetabledishes.Itshouldincludevitamins,minerals,andfiberwhilebeing
lowinunhealthyfatsoraddedsugars.

85. ABSTRACTION
EvaluationofFinishedProductsUsingRubrics:
3.WhyUseRubrics?
oRubricsprovideclear,objectivecriteriafor
evaluatingthedishandhelpinproviding
constructivefeedback.
oTheyensureconsistencyandfairness,especially
whenevaluatingmultipledishesorstudentwork.