G-10

TECHNOLOGY AND
LIVELIHOOD EDUCATION
HOME ECONOMICS
Quarter 2: Module 2
COOKERY

Department of Education • Republic of the Philippines

TLE – Grade 10
Quarter 2: Module 2: Prepare Vegetable Dishes
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writers: Belinda Chavez Rull
Marife R. Arroco
Grace A. Beltran
Lotis A. Francisco-Cado
Marilou N. Rayos
Editor: Jael P. Olaño
Validator: Maria Antonia P. Borromeo
Illustrator/Layout Artist: Grace A. Beltran
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (H.E)

2
 G-10

TLE
Quarter 2: Lesson 2
PREPARE VEGETABLE DISHES

3
INTRODUCTION
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw or cooked. Vegetables give color, texture and
flavor to our meals. They also give vitamins and minerals.

In this module you will learn how to prepare variety of vegetable dishes.

Objectives

At the end of this lesson, you should be able to:

1. Identify market forms of vegetables;

2. Choose the right kind of vegetables suited to a given menu; and
3. Cook variety of vegetable dishes following appropriate cooking methods to preserve
optimum quality and nutrition.

Vocabulary List

Characteristics like hard, soft, crispy, crunchy, feel, appearance or

Texture
consistency.

Pigment Chlorophylls of vegetables

Are the sugar, starches and fibers found in fruits, grains,

Carbohydrates
vegetables and in milk products.

Overcook Cook for too much or too long

Sauce Liquid, cream or semi solid food used for preparing food

Canned Preserved in a sealed can or jar.

Seasoning Used to enhance the flavor.

Herbs Used for flavoring and garnishing food.

Spices Used for flavoring and coloring food.

Sautéing Is frying quickly in a little hot fat.

Braising Is the frying of food lightly and then stew it slowly.

4
 Pre-Test

Direction: Identify the ways on how these vegetables were cooked

1.

2.

3.

4.

Refer to the Answer Key.

5. What is your score?

5
 What’s New?
Discover

View Online Video: Learn by Viewing on the

How to Cook Vegetable the Proper Way
https://www.youtube.com/watch?v=Qi_G367LVco
Then do the Activity Sheet to know your level of understanding

Read Lesson Information closely and find out how much

you can remember. Then do Self-Check 1.1, Activity and
Task Sheet 1.1 to know how much you have learned.

Learning Outcome 2
PREPARE VEGETABLE DISHES

Effects of Cooking Vegetables

1. Changes in texture - Fibers are either softened or toughened.

A. Cellulose and hemicellulose – heating generally softens fibers

B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the reaction of calcium
from lime (―apog‖)

2. Water is either lost or absorbed.

A. Vegetables contain high amount of water, leafy and succulent vegetables lose
water and become limp.
B. Vegetables with significant amount of starch (dried beans, root crops, tubers)
absorb water because of the hygroscopic property of starch.

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3. Changes in color - Cooking for a short time, helps maintain color. The effect of heat,
acid, alkali, and metal on the pigment are summarized below:

Table 1. Effect of Acid, Alkali, and Prolonged Cooking

Effect of
Effect of Solubility in
Pigment Effect of alkali prolonged
acid water
cooking
Intensifies green Slightly
Chlorophyll Olive green Olive green
color Soluble
Little effect
unless Slightly
Carotene Little effect Little effect
excessive way Soluble
darkens
Deeper red
Color is purple or blue
Anthocyanin Little effect Very soluble
stable depending on
alkalinity
Darken if
Anthoxanthins No effect Yellow excessive in the Very soluble
presence of iron

4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

General Rules of Vegetable Cookery

Don ‘t overcook.
Prepare vegetable as close to service time as possible and in small quantities.
If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
Reheat at service time.
Never use baking soda with green vegetables.
Cut vegetables uniformly for even cooking.
Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color - Bright, natural color

2. Appearance on plate - Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes
3. Texture - Cooked to the right degree of doneness crisp – tender, not overcooked and
mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through with
smooth texture
4. Flavor - Natural flavor and sweetness

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 Strong – flavored vegetables should be pleasantly mild, with no off flavors or
bitterness
5. Seasonings - Seasonings should not mask the natural flavors
6. Sauces - Do not use heavily. Vegetable should not be greasy
7. Vegetable combinations
Vegetables should be cooked separately for different cooking times, and then
combined.
Combine acid vegetables like tomatoes, to green vegetables just before
service to prevent discoloration of greens.

Cooking Frozen and Canned Vegetables

A.) Frozen Vegetables

➢ Examine all frozen products when
received to check quality.
➢ Frozen vegetable requires shorter
time in cooking because they have
been partially cooked.
➢ Cook from the frozen state. Can cook
directly into steamer or boiling salted
water.
➢ Corn on the cob and vegetables that
freeze in solid block like squash,
should be thawed for even cooking.
➢ Add less salt. Most frozen vegetables
are slightly salted during processing.

B.) Canned Vegetables

➢ Drain vegetables and place half the

liquid in a cooking pot, and bring to
boil.
➢ Add vegetables and heat to serving
time. Do not boil for a long time.
➢ Season liquid before adding
vegetables to blend flavors of herbs
and spices.
➢ Use butter to enhance the flavor of
most vegetables.

Culinary Terms of Vegetables

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green
beans, cauliflower, asparagus and artichokes.
Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots

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Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into
uniform slices
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley and sometimes mushrooms or olives

Ways of Cooking Vegetables

Boiling and steaming

Vegetables are drained as soon as

they are cooked and then cool quickly
under cold water to prevent overcooking
from the residual heat. They are
reheated quickly by sautéing in butter or
other fat. Seasonings and sauces are
added at this stage.
Sautéing and Pan – Frying

Both methods may be used to

complete cooking or precooked or
blanched vegetables. Also used for
complete cooking of raw vegetables.
Deep – frying
Vegetables large enough to coat
with breading or batter may be fried.
Quick – cooking vegetables can be fried
raw. Some, may be precooked by
simmering or steaming briefly to reduce
the cooking time in frying.

Braising

The blanched or raw vegetable, is

placed in the pan then liquid is added
(stock, water, wine) to cover vegetables,
then cooked slowly.

Baking
Cooking starchy vegetables using
heat of the oven, rather than range top.
Starchy vegetables are baked because
the dry heat produces a desirable
texture.

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 What is it?
Self-Check

Self-Check #1.1
Direction: Write Frozen if the statement is for frozen vegetable cooking and
Canned if otherwise. Write your answer in your notebook.
WIU

__________1. Add vegetables and heat to serving time. Do not boil for a long time.
__________2. Drain vegetables and place half the liquid in a cooking pot, and bring to
boil.
__________3. Vegetable requires shorter time in cooking because they have been
partially cooked.
__________4. Season liquid before adding vegetables to blend flavors of herbs and
spices.
__________5. Use butter to enhance the flavor of most vegetables.

Self-Check #1.2
Direction: Below are jumbled letters. Write the correct spelling opposite the
scrambled letters. Write your answer on your test notebook.

GEBLESEVAT
BOHYCARSETDRA
OOEDCREVOK
SGNINSESOA
EATSNGIM

Self-Check #1.3
Direction: Enumerate the General Rules of Vegetable Cookery. Write your
answer on your test notebook.
WIU
1.
2.
3.
4.
5.
6.
Refer to the Answer Key.
What is your score?

10
 Whats more?
Enrichment Activity

Activity Sheet #1.1

Direction: Make a compilation of technical words commonly used in the world of
culinary for vegetable cookery. Follow concrete instructions below:
box.

1. Make a personalized and improvised dictionary (half folded bond paper).

2. Include local and foreign terminologies which are used in vegetable cookery.
3. Limit your dictionary to a minimum of 10 pages and a maximum of 20 pages.
4. Bind and cover it.
5. You can work in collaboration with others and submit after 1 week.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly with more than twenty pages
4 Done creatively and neat enough with 15 to 20 pages
3 Done creatively and neat enough but with10 to 14 pages
2 Done simply and neat enough but with 10 to 14 pages
1 Done poorly with less than 10 pages

What can I do?

Performance Task

Direction: Perform the different ways of cooking vegetables if possible find a

partner/classmate in your neighborhood/barangay.

Performance Task #1.1

Boiling and Steaming Vegetables

Tools/Equipment Needed:
Stove
Pots and pan
Chopping board
Knife
Strainer
Ladle

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 Ingredients:
Vegetables (any kind)
Water

Procedure:
Boiling Vegetables
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required doneness.
Green vegetables and strong flavored vegetables are cooked uncovered.
6. Drain vegetables quickly to avoid overcooking.

Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking. Make a shallow, even
layers for uniform cooking.
4. Steam for required time.
5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve at once, or cool quickly.

Performance Task #1.2

Sautéing Vegetables

Tools/Equipment Needed:
Stove
Pots and pan
Ladle
Strainer
Spatula

Ingredients:
Vegetables (any kind)

Procedure:
Sautéing Vegetables
1. Prepare vegetables as required.
2. Place sauté pan on high heat.
3. When pot is hot, add small amount of clarified butter, oil or other fat
enough to coat the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will be
lowered too much and the vegetables will simmer instead of sauté.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, remove from pan and serve.

12
Performance Task #1.3

Braising Vegetables

Tools/Equipment Needed:
Stove
Pots and pan
Strainer
Ladle

Ingredients:
Vegetables
Water or wine

Procedure:
1. Heat pan, add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or drained
off the liquid and reduced over high heat before serving to concentrate flavor.

Performance Task #1.4

Cooking Vegetables by Baking and Deep Frying

Tools/Equipment Needed:
Oven, Stove
Fryer
Pots and pan
Baking pan

Ingredients:
Vegetables
Breading
Oil

Procedure:
Baking Vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.

Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).

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 3. Prepare food items as required. Apply breading or batter if necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary, hold uncovered in a warm place for the
shortest possible time.

All your output will be rated using the scoring rubric below:
Dimension P E R F O R M A N C E L E V E L
Excellent (4 Very Satisfactory (2 Needs Improvement No
pts.) Satisfactory pts.) (1 pt.) Attempt Points
(3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment correctly equipment correctly equipment correctly equipment incorrectly attempt
and and confidently and with less and less confidently
confidently at all most of the times confidence sometimes most of the time
times
2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding understanding of understanding of the attempt
step- by-step of the step- by-step the step-by-step step- by-step
procedure procedure procedure procedure seeking
but sometimes seeks clarification most of
clarification the time
Works Works independently Works independently Works independently No
independently with ease and with ease and but with assistance attempt
with ease and confidence most of confidence from others most of
confidence at all the time sometimes the time
times
3. Safety work Observes safety Observes safety Observes safety Most of the time not No
habits precautions at all precautions most of precautions observing safety attempt
times the time sometimes precautions
4.Product Product is very Product is attractive Product is less Product is not No
attractive and very and enticing to attractive and less attractive and not attempt
enticing to appetite enticing to appetite enticing to appetite
Ingredients are very appetite Ingredients Ingredients are Ingredients are No
well - cooked are well - cooked overcooked overcooked attempt
5. Time Work completed Work Work completed Work completed No
management ahead of time completed ___(mins./hours/days) ___(mins./hours/days) attempt
within allotted time beyond beyond
TOTAL POINTS

14
 Post-Test

Direction: Identify the ways on how these vegetables were cooked?

1.

2.

3.

4.

5.

Refer to the Answer Key.

What is your score?
15
 Answer Key

Pre-Test: Self- Self-Check 1.2 Enrichme Performance Post-Test

1. Boiling Check 1.1 1. VEGETABLES nt 1.1 1.1 1.Boiling
2. Stir frying 1. Frozen 2. CARBOHYDRATES Refer to 1.2 2.Stir frying
2. Canned 3. OVERCOOKED the Rubric 1.3
3. Steaming 4. SEASONINGS 3.Steaming
3. Frozen 1.4
4. Braising 5. STEAMING 4.Braising
4. Canned Refer to the
5. baking 5. canned Rubric 5.baking

1.

Self-Check 1.3
1. Don ‘t overcook.
2. Prepare vegetable as close to service time as possible and in small quantities.
3. If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
Reheat at service time.
4. Never use baking soda with green vegetables.
5. Cut vegetables uniformly for even cooking.
6. Cook green vegetables and strong – flavored vegetables uncovered.

References:
Learning Module Cookery Grade 10
K to 12 Basic Education Technology and Livelihood Education, Learning Module
Home Technology-Food Management and Service, pp. 166-184

Chef Christian, Jan. 3, 2016, How to Cook Vegetables the Proper Way,
https://www.youtube.com/watch?v=Qi_G367LVco

https://www.google.com/search?q=boiling+vegetables&rlz=1C1CHBF_enPH838PH8
38&sxsrf=ALeKk00ZwWEYDEzSGqsJ3UvOtTUpZr3Vcg:1599995995014&source=ln
ms&tbm=isch&sa=X&ved=2ahUKEwiG27LHgebrAhVF_GEKHeUiCu0Q_AUoAXoEC
BAQAw&biw=1366&bih=625#imgrc=Ul7iHVq19XweiM

https://www.google.com/search?q=boiling+vegetables&rlz=1C1CHBF_enPH838PH8
38&sxsrf=ALeKk00ZwWEYDEzSGqsJ3UvOtTUpZr3Vcg:1599995995014&source=ln
ms&tbm=isch&sa=X&ved=2ahUKEwiG27LHgebrAhVF_GEKHeUiCu0Q_AUoAXoEC
BAQAw&biw=1366&bih=625#imgrc=I7uMF_qvd2gjaM

https://www.google.com/search?q=sauteing+vegetables&tbm=isch&ved=2ahUKEwiP
ofDwgubrAhUDY5QKHR7mA7oQ2-
cCegQIABAA&oq=sauteing+vegetables&gs_lcp=CgNpbWcQAzIECCMQJzIGCAAQ
BxAeMgYIABAFEB4yBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAE
BgyBAgAEBg6AggAOggIABAHEAUQHlDRrgJYr78CYKnJAmgAcAB4AIABxASIAfIR
kgELMC4zLjIuMC4yLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=v

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 gFeX4_KGoPG0QSezI_QCw&bih=625&biw=1366&rlz=1C1CHBF_enPH838PH838#i
mgrc=372qjo-yB1j82M&imgdii=21fwuD-_Ms8nnM

https://www.google.com/search?q=braising+vegetables&tbm=isch&ved=2ahUKEwijtJ
6Gg-brAhUNhJQKHaJ8Au8Q2-
cCegQIABAA&oq=braising+vegetables&gs_lcp=CgNpbWcQAzIECCMQJzIECAAQG
DIECAAQGDoCCAA6BggAEAcQHlCmtQVYlsIFYLrKBWgAcAB4AIAB7QKIAZgJkgE
HMi41LjAuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=6wFeX-
OSDo2I0gSi-
Yn4Dg&bih=625&biw=1366&rlz=1C1CHBF_enPH838PH838#imgrc=6VGwDbVNwU
0sXM

https://www.google.com/search?q=oven+bake+vegetables&tbm=isch&ved=2ahUKE
wjJ_uiyg-brAhVTAKYKHQ5rAdwQ2-
cCegQIABAA&oq=oven+bake+vegetables&gs_lcp=CgNpbWcQAzICCAAyBggAEAc
QHjIGCAAQBxAeMgYIABAHEB4yBggAEAcQHjIGCAAQBxAeMggIABAIEAcQHjIGC
AAQBxAeMggIABAHEAUQHjIICAAQBxAFEB46BAgAEEM6BwgAELEDEEM6BQgA
ELEDUOehA1i-
3ANgseADaARwAHgAgAHxAogBgxGSAQc0LjkuMS4xmAEAoAEBqgELZ3dzLXdpei
1pbWfAAQE&sclient=img&ei=SAJeX8m6LNOAmAWO1oXgDQ&bih=625&biw=1366
&rlz=1C1CHBF_enPH838PH838#imgrc=710oES-ZkSx4-M

https://www.google.com/search?q=frozen+vegetables&tbm=isch&ved=2ahUKEwiCi4
XRg-brAhXAzIsBHYgVDF4Q2-
cCegQIABAA&oq=frozen+vegetables&gs_lcp=CgNpbWcQAzIECCMQJzICCAAyAgg
AMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIAFC4mANYrKQDYKOyA2gAcAB4A
oABugiIAd4fkgELMi0xLjUtMi4yLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient
=img&ei=iAJeX4KnBsCZr7wPiKuw8AU&bih=625&biw=1366&rlz=1C1CHBF_enPH8
38PH838#imgrc=oYCvUQC5uQC2aM

https://www.google.com/search?q=canned+vegetables&tbm=isch&ved=2ahUKEwj1n
pPtg-brAhUJTZQKHQbXCOQQ2-
cCegQIABAA&oq=canned+vegetables&gs_lcp=CgNpbWcQA1D6pwJYz7ACYOO7A
mgAcAB4AIABAIgBAJIBAJgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei
=wwJeX7WxA4ma0QSGrqOgDg&bih=625&biw=1366&rlz=1C1CHBF_enPH838PH8
38#imgrc=LIFCZR1yvtTMQM

Vegetable Images

https://cooktoria.com/wp-content/uploads/2018/12/vegetable-fritters-1.jpg

https://www.justataste.com/wp-content/uploads/2016/02/the-best-vegetable-
fritters.jpg

https://flawlessfood.com.uk/wp-content/uploads

https://therecipecritic.com/wp-content/uploads

https://www.foodiecrush.com/wp-content/uploads

https://foodandjourneys.net/spanish-marinated-eggplant-peppers/

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