Q UA RT E R 2 -
MODULE 3
STORE
V E G E TA B L E S
A N D E VA L U AT E
FINISHED
PRODUCT
Learning Competencies:
LO4 Store vegetables (TLE_HECK9-
12VD-IId-12)
4.1 store vegetables based on the
prescribed location and temperature
4.2 demonstrate vegetable storage in
accordance with FIFO operating
procedures follow standard safety and
hygiene procedure
LO 5. Evaluate the finished product
(TLE_HECK9-12VD- IId-13)
5.1 rate the finished products using rubrics
STORE
V E G E TA B L E
S
ACTIVITY 1: Suitable Storage
Direction: Write the suitable storage
technique for the different market forms of
vegetables. Choose your answers from the
box below. Write your answers on a separate
sheet of paper.
• Keep well
sealed and off the
floor.
• Store at cool
temperature in a dry,
dark place
• It can be stored
for a short time.
• Do not return to
the freezer after
thawing
• Keep in a cool dry
place, away from
sunlight and off the
floor.
• Store in a cool,
dry, well-ventilated
place.
• They should be
kept covered or
wrapped to prevent
drying
• Discard those
which show signs of
damage
• Store at °F or
colder in original
container until
ready for use
• It should be covered
or wrapped and use
quickly to prevent
spoilage.
STORE
V E G E TA B L E
S
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.
Frozen Vegetables
1. Store at 0°F (-18°C).or
colder in original
container until ready for
use.
2. Do not refreeze thawed
vegetables.
Dried Vegetables
1. Store in a cool (less
than 75°F) dry, well-
ventilated place.
2. Keep well sealed and
off the floor.
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).
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.
ACTIVITY 1. Store Me
Correctly
Direction: Get 5 fresh
vegetables and store them. Take
pictures before and after your
task. Let your parent or
guardian evaluate your
performance using the given
rubrics.
E VA L U AT E T H E
FINISHED
PRODUCT
ACTIVITY 2: Positive
Criticism
Direction: Below is a plated
vegetable dish. Evaluate the
plated dish using the given
rubrics then write your
comments/suggestion. Write
your answers on a separate
sheet of paper.
