TLE BY MA'AM CRIS

3rd Quarter Practical Activity

✨ 𝐃𝐞𝐬𝐩𝐢𝐭𝐞 𝐭𝐡𝐞 𝐜𝐚𝐧𝐜𝐞𝐥𝐥𝐚𝐭𝐢𝐨𝐧 𝐨𝐟 𝐜𝐥𝐚𝐬𝐬𝐞𝐬, 𝐦𝐲 𝐬𝐭𝐮𝐝𝐞𝐧𝐭𝐬 𝐬𝐭𝐢𝐥𝐥 𝐟𝐨𝐮𝐧𝐝 𝐚 𝐰𝐚𝐲 𝐭𝐨 𝐬𝐡𝐨𝐰𝐜𝐚𝐬𝐞 𝐭𝐡𝐞𝐢𝐫 𝐬𝐤𝐢𝐥𝐥𝐬 𝐚𝐧𝐝 𝐰𝐡𝐚𝐭 𝐭𝐡𝐞𝐲 𝐡𝐚𝐝 𝐥𝐞𝐚𝐫𝐧𝐞𝐝 𝐢𝐧 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐏𝐚𝐬𝐭𝐚 𝐚𝐧𝐝 𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬. 🍝 💪 𝐓𝐫𝐮𝐥𝐲, 𝐧𝐨𝐭𝐡𝐢𝐧𝐠 𝐢𝐬 𝐢𝐦𝐩𝐨𝐬𝐬𝐢𝐛𝐥𝐞 𝐟𝐨𝐫 𝐭𝐡𝐨𝐬𝐞 𝐰𝐡𝐨 𝐚𝐫𝐞 𝐝𝐞𝐭𝐞𝐫𝐦𝐢𝐧𝐞𝐝 𝐭𝐨 𝐥𝐞𝐚𝐫𝐧 𝐚𝐧𝐝 𝐠𝐫𝐨𝐰. 𝐘𝐨𝐮𝐫 𝐩𝐚𝐬𝐬𝐢𝐨𝐧, 𝐜𝐫𝐞𝐚𝐭𝐢𝐯𝐢𝐭𝐲, 𝐚𝐧𝐝 𝐝𝐞𝐝𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐫𝐞𝐦𝐢𝐧𝐝 𝐦𝐞 𝐭𝐡𝐚𝐭 𝐥𝐞𝐚𝐫𝐧𝐢𝐧𝐠 𝐠𝐨𝐞𝐬 𝐛𝐞𝐲𝐨𝐧𝐝 𝐭𝐡𝐞 𝐜𝐥𝐚𝐬𝐬𝐫𝐨𝐨𝐦 — 𝐢𝐭 𝐥𝐢𝐯𝐞𝐬 𝐢𝐧 𝐲𝐨𝐮𝐫 𝐡𝐞𝐚𝐫𝐭 𝐚𝐧𝐝 𝐚𝐜𝐭𝐢𝐨𝐧𝐬. 💖🌟 𝐊𝐞𝐞𝐩 𝐛𝐞𝐥𝐢𝐞𝐯𝐢𝐧𝐠 𝐢𝐧 𝐲𝐨𝐮𝐫𝐬𝐞𝐥𝐯𝐞𝐬 𝐚𝐧𝐝 𝐜𝐨𝐧𝐭𝐢𝐧𝐮𝐞 𝐬𝐭𝐫𝐢𝐯𝐢𝐧𝐠 𝐟𝐨𝐫 𝐞𝐱𝐜𝐞𝐥𝐥𝐞𝐧𝐜𝐞.✨ 𝐂𝐨𝐧𝐠𝐫𝐚𝐭𝐮𝐥𝐚𝐭𝐢𝐨𝐧𝐬, 𝐞𝐯𝐞𝐫𝐲𝐨𝐧𝐞! 🎉👏

𝓐𝓽𝓽𝓮𝓷𝓽𝓲𝓸𝓷 𝓙𝓾𝓪𝓷 𝓛𝓾𝓷𝓪/𝓛𝓪𝓹𝓾-𝓵𝓪𝓹𝓾/𝓛𝓸𝓹𝓮𝔃 𝓙𝓪𝓮𝓷𝓪!!

░B░e░ ░r░e░a░d░y░ ░f░o░r░ ░y░o░u░r░ ░u░p░c░o░m░i░n░g░ ░P░r░a░c░t░i░c░a░l░ ░A░c░t░i░v░i░t░i░e░s░

1ꜱᴛ ᴘʀᴀᴄᴛɪᴄᴀʟ: ᴄʀᴇᴀᴍʏ ᴛᴜɴᴀ ᴘᴇɴɴᴇ ᴘᴀꜱᴛᴀ
2ɴᴅ ᴘʀᴀᴄᴛɪᴄᴀʟ: ᴠᴇɢᴇᴛᴀʙʟᴇ ᴅɪꜱʜ

𝗙𝗬𝗜!!
- 𝗡𝗼 𝗲𝘅𝗰𝘂𝘀𝗲 𝗹𝗲𝘁𝘁𝗲𝗿, 𝗻𝗼 𝗲𝗻𝘁𝗲𝗿 𝗶𝗻 𝘀𝗰𝗵𝗼𝗼𝗹 𝗽𝗿𝗲𝗺𝗶𝘀𝗲𝘀.
- 𝗠𝗮𝗸𝗲 𝘀𝘂𝗿𝗲 𝗲𝗮𝗰𝗵 𝗴𝗿𝗼𝘂𝗽 𝗺𝘂𝘀𝘁 𝗵𝗮𝘃𝗲 𝗰𝗼𝗺𝗽𝗹𝗲𝘁𝗲 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀, 𝘂𝘁𝗲𝗻𝘀𝗶𝗹𝘀, 𝘁𝗼𝗼𝗹𝘀 𝗮𝗻𝗱 𝗺𝗮𝘁𝗲𝗿𝗶𝗮𝗹𝘀 𝘁𝗼 𝗯𝗲 𝘂𝘀𝗲𝗱 𝗱𝘂𝗿𝗶𝗻𝗴 𝘁𝗵𝗲 𝗮𝗰𝘁𝗶𝘃𝗶𝘁𝘆.
- 𝗕𝗢𝗥𝗥𝗢𝗪𝗜𝗡𝗚 𝗳𝗿𝗼𝗺 𝗼𝘁𝗵𝗲𝗿 𝗴𝗿𝗼𝘂𝗽 𝗶𝘀 𝗡𝗢𝗧 𝗔𝗟𝗟𝗢𝗪𝗘𝗗.
- 𝗨𝘀𝗶𝗻𝗴 𝗼𝗳 𝗔𝗥𝗧𝗜𝗙𝗜𝗖𝗜𝗔𝗟 𝗦𝗘𝗔𝗦𝗢𝗡𝗜𝗡𝗚 𝗶𝘀 𝗡𝗢𝗧 𝗔𝗟𝗟𝗢𝗪𝗘𝗗.

Basic Knife Cuts

Juan Luna/Lopez Jaena/Lapu-Lapu
Group Reporting (September 23 - 26, 2025)
Topics:
(1st) Group 3: Thawing Frozen Vegetables
(2nd) Group 1: Market Forms/Effects of Cooking Vegetables/Standard Quality of Cooked Vegetables
(3rd) Group 4: Principles of Preparing Vegetables/Cooking Methods in Vegetables
(4th) Group 2: Cook Variety of Vegetables Dishes/Sauces and Accompaniments for serving vegetables.

Follow the youtube link in the comment box for your reference

Juan Luna/Lopez Jaena/Lapu-Lapu
Get ready for your first group reporting in Second Quarter. Read and understand the topics assigned in each group.

Group 1: Flavor Components of Vegetables and Color Components
Guide Questions:
Guide questions:
1. What natural compounds are responsible for the distinct flavors of vegetables?
2. How does cooking method (boiling, steaming, frying) influence the flavor of vegetables?
3. Why do overcooked vegetables sometimes develop unpleasant or strong flavors?
4. What pigments are responsible for the green, orange/yellow, red, and purple colors of vegetables?
5. What happens to the green color (chlorophyll) when vegetables are overcooked?
6. Why do carotenoids (orange/yellow pigments) remain stable even after cooking?
7. How do anthocyanins (red/purple pigments) change color in acidic vs. alkaline conditions?
8. Why is it important to preserve both flavor and color when preparing vegetables?

Group 2: Tools and Equipment in preparing vegetables
Guide Questions:
1. What is tool? What is equipment?
2. What are the common tools and equipment used in preparing vegetables?
3. How do you properly use a knife, peeler, and chopping board?
4. Why is it important to maintain and care for kitchen tools?
5. What safety precautions should we follow when using sharp tools?

Group 3: Classification of Vegetables
A. According to parts of plants
B. According to chemical composition
C. According to Nutritive value

Guide Questions:
1. How are vegetables classified according to the part of the plant that is eaten?
2. What are examples of leafy vegetables?
3. What are examples of root vegetables?
4. Which vegetables are classified as fruit vegetables?
5. What is the difference between stem vegetables and tuber vegetables?
6. Why are onions and garlic classified as bulb vegetables?
7. Which vegetables are eaten as flowers?
8. How does knowing the classification of vegetables help in menu planning and cooking?
9. Why is it important to include different types of vegetables in a healthy diet?

Group 4: Vegetable Overview

Guide Questions:
A. What do we mean by “vegetables”?
B. Why are vegetables considered an important part of our daily diet?
C. What are some examples of vegetables commonly eaten in the Philippines?
D. What are the benefits of knowing the different types of vegetables?
E. How do vegetables contribute to creating balanced and nutritious meals?
F. What happens if we do not include vegetables in our meals regularly?

Practical 2: variety of egg dishes

PRACTICAL 2 TOOLS, UTENSILS, MATERIALS AND INGREDIENTS NEEDED

Congratulations King Luison and Jasmine👏👏👏

𝗖𝗢𝗡𝗚𝗥𝗔𝗧𝗨𝗟𝗔𝗧𝗜𝗢𝗡𝗦! 🎉

We proudly extend our heartfelt congratulations to our passionate and dedicated Kasiglahenyos, 𝗞𝗶𝗻𝗴 𝗟𝘂𝗶𝘀𝗼𝗻 𝗗𝗮𝗯𝗼 𝗮𝗻𝗱 𝗝𝗮𝘀𝗺𝗶𝗻 𝗩𝗮𝗹𝗹𝗲𝗻𝘁𝗼𝘀, for the outstanding achievement and securing the 𝐓𝐡𝐢𝐫𝐝 𝐏𝐥𝐚𝐜𝐞 𝐢𝐧 𝟐𝟎𝟐𝟓 𝐃𝐢𝐬𝐭𝐫𝐢𝐜𝐭 𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐌𝐨𝐧𝐭𝐡 𝐂𝐨𝐨𝐤-𝐨𝐟𝐟 𝐂𝐨𝐧𝐭𝐞𝐬𝐭!

This remarkable milestone would not have been possible without the unwavering guidance and support of their ever-passionate and committed coach, 𝗠𝗮'𝗮𝗺 𝗠𝗮. 𝗖𝗿𝗶𝘀𝘁𝗶𝗻𝗮 𝗗𝗲𝗹𝗮 𝗖𝗿𝘂𝘇. Her expertise and mentorship greatly contributed to the success of the team and the preparation that led to this well-deserved recognition.

Your remarkable achievement is a true testament to the spirit of excellence we uphold—“Excellence is the norm here; let's make it the best year.”

We are proud of you, Kasiglahenyos! 🙌

🌷🌷1st Practical Activity🌷🌷
🍳🥚 Egg dishes🥚🍳