This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the major types of vegetables, with the procedures for storing vegetables, and with the general rules and methods of vegetable cookery. Illustrated information sheets and learning activities are provided in these areas: types of vegetables (vegetables as plant parts, color of vegetables, market forms); storing vegetables (storing fresh, canned, frozen, and dried vegetables, and general tips for storing vegetables); and preparing vegetables (rules for vegetable cookery, preparing vegetables for cooking, and cooking methods). The instructor's guide begins with an instructional matrix in which the information sheets and written activities contained in the LAP and the written test items included in the instructor's guide are cross-referenced to the knowledge objectives addressed by the materials. This is followed by a series of notes to instructors on the LAP series and suggested instructional procedures for use in conducting individual and group enrichment activities. A unit test and answer key are included. (MN)