Cookery 10

10
TECHNOLOGY AND LIVELIHOOD EDUCATION
QUARTER 2: LEARNER ‘S MODULE 2:
PREPARE AND PRESENT VEGETABLE DISHES
(PREPARE VEGETABLE DISHES)
_
COOKERY

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Department of Education. Republic of the Philippines
 Cookery 10

TABLE OF CONTENTS

Module Title: Prepare Vegetable Dishes Page

Title Page………………………………………………………………………………………………………………..1-2

Overview…………………………………………………………………………………………………………………3

Objectives……………………………………………………………………………………………………………….3

Pre-Test…………………………………………………………………………………………………………………..4-5

Learning Outcome 2 Content………………………………………………………………………………….6-10

Enhancement Activity ……………………………………………………………………………………………11-12

Performance Activity ……………………………………………………………………………………………..13-30

Post – Test……………………………………………………………………………………………………………..31-32

Answer key……………………………………………………………………………………………………………..33

References……………………………………………………………………………………………………………..34-38

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Overview

Fruits and vegetables give color, flavor and texture to our meals. In addition, fruits and
vegetables are also important source of vitamins and minerals needed for growth and
normal physiologic functioning of the body. The diverse and interesting flavors of fruits
and vegetables make our meals even more appetizing.

Objectives

At the end of the lesson, the students should be able to:

1. Describe the effects of cooking vegetables;

2. Explain general rules of vegetable cookery;

3. Identify standard quality of cooked vegetables;

4. Discuss cooking frozen and canned vegetables;

5. Enumerate culinary terms of vegetables

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Let’s See What You Know

Pretest 1
Multiple Choice. Directions: Read the following questions carefully and choose the letter
that best describes the statement. Write your answer in your test notebook.
1. What kind of nutrient becomes more soluble and digestible?
a. Protein c. Vitamin
b. Carbohydrates d. Minerals
2. What type of Effects of cooking vegetable contains high amount of water, leafy and
succulent vegetables lose water and become limp.
a. Water is either lost or absurd c. Changes in texture
b. Changes in color d. None of the above
3. Vegetables are drained as soon as they are cooked and then cool quickly under
cold water to prevent overcooking from the residual heat.
a. Boiling and steaming c. Braising
b. Sautéing and Pan d. Baking
4. Both methods may be used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw vegetables.
a. Boiling and steaming c. Braising
b. Sautéing and pan-frying d. Baking
5. The blanched or raw vegetable, is placed in the pan then liquid is added (stock,
water, wine) to cover vegetables, then cooked slowly.
a. Boiling and steaming c. Braising
b. Sautéing and pan-frying d. Baking
6. Cooking starchy vegetables using heat of the oven, rather than range top. Starchy
vegetables are baked because the dry heat produces a desirable texture.
a. Boiling and steaming c. Braising
b. Sautéing and pan-frying d. Baking
7. 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.
a. Boiling and steaming c. Deep-frying
b. Sautéing and pan-frying d. Baking
8. What is the culinary term for tomatoes with garlic, parsley and sometimes
mushrooms or olives?
a. Provençale c. Nicoise
b. Princesse d. Lyonnaise
9. What is the culinary term for onions?
a. Provençale c. Nicoise
b. Princesse d. Lyonnaise
10. What is the culinary term for carrots, turnips, onions, celery cut into uniform slices?
a. Provençale c. Fermiere
b. Princesse d. Lyonnaise

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 Cookery 10

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

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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.

Frozen vegetables Canned vegetables

1. Examine all frozen products 1. Drain vegetables and place
when received to check quality half the liquid in a cooking pot,
and bring to boil.
2. Frozen vegetable requires 2. Add vegetables and heat to
shorter time in cooking because serving time. Do not boil for a
they have been partially cooked long time

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3. Cook from the frozen state. 3. Season liquid before adding

Can be cooked directly into vegetables to blend flavors of
steamer or boiling salted water. herbs and spices.
4. Corn on the cob and 4. Use butter to enhance the
vegetables frozen in solid block flavor of most vegetables
like squash, should be thawed
for even cooking
5. Add less salt. Most frozen
vegetables are slightly salted
during processing

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
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

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I. Directions: Make a compilation of technical words commonly used in the

world of culinary for vegetable cookery. Follow concrete instructions below:
➢ Make a personalized and improvised dictionary (half folded bond
paper).
➢ Include local and foreign terminologies which are used in vegetable
cookery.
➢ Limit your dictionary to a minimum of 10 pages and a maximum of 20
pages.
➢ Bind and cover it.
➢ 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

Ways of Cooking Vegetables

1. 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.

2. 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.

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 Cookery 10

3. Braising
The blanched or raw vegetable, is placed in the pan then liquid
is added (stock, water, wine) to cover vegetables, then cooked
slowly.

4. 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.

5. 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.

I. Directions: Perform the different ways of cooking vegetables. Choose at least

1 from the given recipes.

Boiling Vegetables

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

Ingredients:
Vegetables (any kind)
Water

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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.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in boiling/steaming vegetables and

performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.

3 Follows correctly the procedures in boiling/steaming vegetables and

performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in boiling/steaming vegetables with minor

errors and performs the skill satisfactorily with some assistance and/or
supervision.
1 Was not able to follow the procedures in boiling/steaming vegetables and
performs the skill unsatisfactorily.

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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.

Frying Vegetables

1. Prepare mise-en place. Use a griddle if only a small amount of fat is required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree of browning.
4. Turn vegetables with a spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in sautéing/frying vegetables and

performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.

3 Follows correctly the procedures in sautéing/frying vegetables and

performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in sautéing/frying vegetables with minor

errors and performs the skill satisfactorily with some assistance and/or
supervision.
1 Was not able to follow the procedures in sautéing/frying vegetables and
performs the skill unsatisfactorily.

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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.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in braising vegetables and performs the

skill very satisfactorily without supervision and with initiative and
adaptability to problem situations.

3 Follows correctly the procedures in braising vegetables and performs the

skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in braising vegetables with minor errors

and performs the skill satisfactorily with some assistance and/or
supervision.
1 Was not able to follow the procedures in braising vegetables and performs
the skill unsatisfactorily.

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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).
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.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in baking/deep-frying vegetables and

performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.

3 Follows correctly the procedures in baking/deep-frying vegetables and

performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in baking/deep-frying vegetables with

minor errors and performs the skill satisfactorily with some assistance
and/or supervision.
1 Was not able to follow the procedures in baking/deep-frying vegetables
and performs the skill unsatisfactorily.

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Performance Activity 2
Directions: Given the different recipes, follow the procedures individually.

Vegetable Tagliatelle

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

Ingredients:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed
450 grams. celery root, peeled
4tbsp. butter
Procedure:
1. Cut vegetables lengthwise into thin slices. About 1/8 inches thick, cut into long
thin strips to resemble flat noodles.
2. Blanch each vegetable separately into boiling salted water. Refresh under cold
water and drain.
3. Just before serving, heat butter in saucepan over moderate heat. Add
vegetables and toss in butter until hot.
Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking vegetable

tagliatelle and performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.

3 Follows correctly the procedures in preparing and cooking vegetable

tagliatelle and performs the skill satisfactorily without assistance or
supervision.
2 Follows correctly the procedures in preparing and cooking vegetable
tagliatelle with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking vegetable
tagliatelle and performs the skill unsatisfactorily.

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Sautéed Mushroom

Tools/Equipment Needed:
Pan
Ladle
Plate

Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. clarified butter or
salt to taste
pepper to taste

Procedure:
1. Rinse the mushrooms quickly and dry them with towels. Trim off the bottom of
the stems and slice the mushrooms.
2. Heat sauté pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Sauté over high heat until
browned. Do not overcook.
4. Season with salt and pepper.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking sautéed
mushroom and performs the skill very satisfactorily without supervision
and with initiative and adaptability to problem situations.

3 Follows correctly the procedures in preparing and cooking sautéed

mushroom and performs the skill satisfactorily without assistance or
supervision.
2 Follows correctly the procedures in preparing and cooking sautéed
mushroom with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking sautéed
mushroom and performs the skill unsatisfactorily.

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Braised Celery

Tool/Equipment Needed:
Chopping board
Knife
Pan
Ladle

Ingredients:
1 kg celery
4 tbsp butter
1 ½ pt. brown stock or chicken stock
salt to taste
pepper to taste

Procedure:
1. Trim and wash celery. Peel the outside part and use the tender inner stems.
Cut into 1 ½ inches lengths.
2. Heat the butter in a braising pot and add the celery. Cook over moderate heat
until the celery is just beginning to soften.
3. Add enough stock to cover the celery. Season with salt and pepper to taste.
Cover and cook slowly in an oven or range top until tender.
4. Drain the celery and keep it warm. Reduce the stock over high heat. Adjust
the seasonings and pour the sauce over the celery.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking braised celery
and performs the skill very satisfactorily without supervision and with
initiative and adaptability to problem situations.

3 Follows correctly the procedures in preparing and cooking braised celery

and performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in preparing and cooking braised celery

with minor errors and performs the skill satisfactorily with some assistance
and/or supervision.
1 Was not able to follow the procedures in preparing and cooking braised
celery and performs the skill unsatisfactorily.

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Glazed Sweet Potatoes

Tools/Equipment Needed:
Pan
Ladle
Knife
Chopping board
Baking pan
Ingredients:
1.8 kg sweet potatoes
6 tbsp. water
¾c light corn syrup or maple syrup
6 tbsp. brown sugar
8 tbsp. orange juice
2 tbsp. lemon juice
2 tbsp. butter
½ tsp cinnamon
1/8 t ground cloves
¼t salt
Procedure:
1. Scrub sweet potatoes. Boil or steam until tender. Do not overcook.
2. Spread the potatoes on a sheet pan to cool.
3. Peel the potatoes when they are cool enough to handle. Cut into uniform
pieces. Arrange in a buttered baking pan.
4. Place water, syrup and sugar in a saucepan. Stir over heat until sugar is
dissolved. Add remaining ingredients and boil mixture to formheavy syrup.
5. Pour syrup over potatoes.
6. Bake at 350°F until potatoes are thoroughly cooked and glazed, about 45 – 60
minutes.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking glazed sweet potatoes and
performs the skill very satisfactorily without supervision and with initiative and adaptability
to problem situations.
3 Follows correctly the procedures in preparing and cooking glazed sweet potatoes and
performs the skill satisfactorily without assistance or supervision.
2 Follows correctly the procedures in preparing and cooking glazed sweet potatoes with
minor errors and performs the skill satisfactorily with some assistance and/or supervision.

1 Was not able to follow the procedures in preparing and cooking glazed sweet potatoes
and performs the skill unsatisfactorily.

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Lumpiang Ubod with Egg Wrapper

Materials Needed:
Wok colander
Turner measuring spoon
Knife measuring cups
Chopping board casserole
Ingredients:
½ kl stripped ubod
1 kl stripped sweet potato
½ kl carrot
½ kl cabbage
2 stalk celery
2 cups ground peanut
1 head garlic
2pcs onion
½ kl ground pork
1/4kl shrimps
2T fish sauce
1pc pork bouillon

Procedure:
1. Blanch the ubod first
2. Sauté the garlic and onion, put the ground pork and 2T fish sauce
3. Put sweet potato until tender
4. Put the ubod, carrots, cabbage and celery
5. Put the ground peanut
6. Season to taste

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking braised celery
and performs the skill very satisfactorily without supervision and with
initiative and adaptability to problem situations.

3 Follows correctly the procedures in preparing and cooking braised celery

and performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in preparing and cooking braised celery

with minor errors and performs the skill satisfactorily with some assistance
and/or supervision.
1 Was not able to follow the procedures in preparing and cooking braised
celery and performs the skill unsatisfactorily.

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Sauce:
Ingredients:
½ kl sugar
1/4T fish sauce
½ cup ground peanut
¼ cup minced garlic
1 stalk chopped celery
¼ cup cornstarch mixed with ¼ cup water
1.5L water

Procedure:
1. Caramelized sugar, put 1.5 liter of water and let it boil
2. Put the minced garlic, celery and peanut
3. Let it boil
4. Thickened with cornstarch dispensed in water

A. Directions: Make a research on various recipes of the following vegetables:

a. Malunggay Leaves
b. Bell Pepper
c. Sayote

B. Directions: Make a research on the different ways of cooking vegetables in the

Philippines and other countries. Follow the instructions below:
• Present with plating and garnishes.
• Follow the standard recipe to prepare the food.
• Make sure to produce a unique and presentable output.
• The food to prepare is good for individual serving.
• Work on your research following the assigned country
a. - European Countries
b. - Ethnic ways of cooking in the Philippines.

C. Compute the Price Cost of each recipe:

Given:

Mark Up – 30%
Inflation Rate – 10 %

Common conversion:
1 tbsp-15 g/ml
1tsp - 5g/ml
1 cup-240g(dry)
1 cup – 250ml(liquid)

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1 cup – 16 tbsp
1kilogram-1000 grams

Follow this table to compute the costing of each recipe.

Purchased Description Quantity Unit Cost Price of the

Cost ingredient.

Recipes:

1. Vegetable Tagliatelle

Ingredients:
450 grams zucchini, trimmed………………100/kilogram
450 grams. carrots, peeled and trimmed…..80/kilogram
450 grams. celery root, peeled……………...150/kilogram
4tbsp. butter………………………………………40/cup

2. Sautéed Mushroom

Ingredients:
1 1/2kg mushrooms, fresh……….150/kilogram
10 tbsp. clarified butter or ………..40/cup
salt to taste
pepper to taste

3. Glazed Sweet Potatoes

Ingredients:
1.8 kg sweet potatoes…………………..65/kilogram
6 tbsp. water………………………………10/500ml
¾c light corn syrup or maple syrup--.100/liter
6 tbsp. brown sugar……………………….50/kilogram
8 tbsp. orange juice………………………..10/200ml
2 tbsp. lemon juice…………………………10/200ml
2 tbsp. butter…………………………………40/cup
½ tsp cinnamon……………………………100/kilogram
1/8 t ground cloves………………………100/kilogram
¼t salt…………………………………...20/kilogram

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Review of Learning Outcome 2

Post-Test 1
Multiple Choice. Directions: Read the following questions carefully and choose the letter
that best describes the statement. Write your answer in your test notebook.
1. What kind of nutrient becomes more soluble and digestible?
a. Protein c. Vitamin
b. Carbohydrates d. Minerals
2. What type of Effects of cooking vegetable contains high amount of water, leafy and
succulent vegetables lose water and become limp.
a. Water is either lost or absurd c. Changes in texture
b. Changes in color d. None of the above
3. Vegetables are drained as soon as they are cooked and then cool quickly under
cold water to prevent overcooking from the residual heat.
a. Boiling and steaming c. Braising
b. Sautéing and Pan d. Baking
4. Both methods may be used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw vegetables.
a. Boiling and steaming c. Braising
b. Sautéing and pan-frying d. Baking
5. The blanched or raw vegetable, is placed in the pan then liquid is added (stock,
water, wine) to cover vegetables, then cooked slowly.
a. Boiling and steaming c. Braising
b. Sautéing and pan-frying d. Baking
6. Cooking starchy vegetables using heat of the oven, rather than range top. Starchy
vegetables are baked because the dry heat produces a desirable texture.
a. Boiling and steaming c. Braising
b. Sautéing and pan-frying d. Baking
7. 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.
a. Boiling and steaming c. Deep-frying
b. Sautéing and pan-frying d. Baking
8. What is the culinary term for tomatoes with garlic, parsley and sometimes
mushrooms or olives?
a. Provençale c. Nicoise
b. Princesse d. Lyonnaise
9. What is the culinary term for onions?
a. Provençale c. Nicoise
b. Princesse d. Lyonnaise
10. What is the culinary term for carrots, turnips, onions, celery cut into uniform slices?
a. Provençale c. Fermiere
b. Princesse d. Lyonnaise

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REFERENCE
Food service and Catering Management: A Practical Guide
Copyright Liberty Commodities Corporation., 2004
ANVIL Publishing Incorporated
8007-B Pioneer Street., Barangay Kapitoloyo, Pasig City 1603 Philippines
Editing by Rory C. Subida pp. 1- 19, 57 – 58

Managing A Food – Safe Kitchen

A Guide On Sanitation For Food Service Professionals
The Maya Kitchen Culinary Arts Center
Copyright Liberty Commodities Corp., 2007
Published and Exclusively Distributed by
ANVIL PUBLISHING, INC.
8007-B Pioneer St., Brgy. Kapitoloyo
Pasig City 1603, Philippines
www.anvil.anvilpublishing.com
Edited by Rory C. Subida pp. 33 – 37

Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4 th edition. Copyright by Merriam and
Webbster Bookstore, InC. pp. 299 – 322

Practical Technology and Home Economics

Home Economics III
Rojo. Duran. Cruz. Marquez.Agustin. SilvA. Reyes. Quitoriano. Bautista
Philippine copyright 1998 by Adriana Publishing p. 103

http://www.fnri.dost.gov.ph/index.php?option=content&task=view&id=916
Copyright © 2008 FNRI-DOST. All Rights ReserveD.
Updated January 2014
DOST Compound, Bicutan, Taguig City
Tel. Nos. (02) 837-2934/837-3164
Catch That Daily Egg Habit
FNRI DIGEST
Written by ADORACION U. MONDALA, Supervising Science Research Specialist

The Professional Chef 8th Edition

The Culinary Institute of America
Copyright 2006 by The Culinary Institute of America
p. 290

Competency-based Learning Materials

Food Trades Level III
Fourth Year
PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Department of Education
Republic of the Philippines

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http://startcooking.com/seven-ways-to-present-food-like-a-chef
Seven Ways to Present Food Like a Chef
posted in Around the Kitchen
by Emily Chapelle

https://www.incredibleegg.org/health-and-nutrition/egg-nutrients/nutrient-chart

Handbook on Food Safety in Schools, Health and Nutrition Center, Department of

Education

http://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and-food-safety
Eggs 101
Filter by Category
Egg Storage, Freshness & Food Safety

http://eu.foodinnovation.com/dictionary/B.asp
The National Starch Food Innovation Logo is a trademark of National
Starch LLC
All rights reserveD. All contents Copyright © 2014

Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, Third edition copyright
1980 by McGraw-Hill, InC. pp. 353 -363
Bennion, Marion and Scheule, Barbara, Introductory Foods, Twelfth Edition
Copyright 2004 by Pearson education, InC., Upper Saddle River, New Jersey

http://fooD.oregonstate.edu/learn/starch.html
Starch
Updated: Wednesday, May 23, 2012.
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar water
measured by electron spin resonance and differential scanning calorimetry. Cereal
Chemistry 67(3): 286-291.
Bean, M.M. and W.T. Yamazaki. 1978. Wheat starch gelatinization in sugar soutions. I.
Scurose: Microscopy and viscosity effects. Cereal Chemistry 55(6): 936-944.
Tadle, Julieta D. Technology and Home Economics, Culinary Arts Fourth Year. Phoenix
Publishing House, InC. Copyright 1995 reprinting 2002 pp. 90-103

http://chestofbooks.com/health/nutrition/Dietetics-3/Principles-In-Cooking-
Cereals.html#.UxVQwOPuIvg
This section is from the book "Practical Dietetics: With Reference To Diet In Disease",
by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With
Reference to Diet in Disease.

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Tabbada, Epifania V.,et.al.,Technology and Home Economics. Reprinted 1997, copyright

1993 by Phoenix Publishing House, InC. pp. 77 - 80
Home Technology-Food Management and Service,Meat and Storage of Food, pp. 62-
113

Chavez, Lilia C., Basic Foods for Filipinos-4th Edition, Meat Safety,2006, pp. 323-350

Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS

4th Edition

The Major Kitchen Culinary Arts Center; MANAGING A FOOD –SAFE

KITCHEN PP. 50 – 60

Ingram, Gays G.;ESSENTIAL DICTIONARY OF CULINARY ARTS

pp. 190 – 195

Sandoval, Maria Teresa G., Culinary Arts I and II, 1993, pp. 87-89

Navarro, Leticia S. et al., Homemaking for You and Me III; Food Management and
Consumerism, pp. 33-34

De Leon, Sonia Y., Ph.D et al., Basic Foods for Filipino, 1999,
pp. 231-253

Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237

Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29

Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007

pp. 154

Home Technology-Food Management and Service,Meat and Storage

of Food, pp. 62-113

Chavez, Lilia C., Basic Foods for Filipinos-4th Edition, Meat Safety, 2006,
pp. 323-350

Sonia Y. De Leon, Ph. D. et al, Basic Basic Food for Filipinos,

Copyright 1999, pp. 258 – 268

Leonard M. Belmonte, Perla B. Del Mundo, Philippine Fiesta Recipe

Copyright 1993, pp. 82, 87 and 146

Maya Kitchen; Food Service and Catering Management pp. 65 - 66

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Home Technology-Food Management and Service,Meat and Storage of Food, pp. 62-
113
Chavez, Lilia C., Basic Foods for Filipinos-4th Edition, Meat Safety, 2006,
pp. 323-350
The professional Chef, 8th edition
The Culinary Institute of America
Copyright 2006 by the The Culinary Institute of America
Published by John Wiley and Sons, Inc, Hoboken New Jersey Pages 343-351

Tabbada, Epifania V., et.al. Technology and Home Economics. Reprinted 1997, copyright
1993 by Phoenix Publishing House, Inc. pp. 77 – 80

Ingram, Gays G.;Essential Dictionary of Culinary Arts

pp. 190 – 195

Gisslen, Wayne; Professional Cooking, Copyright 2007

pp. 154

Ingram, Gays G.;Essential Dictionary of Culinary Arts

pp. 190 - 195

Gisslen, Wayne; Professional Cooking, Copyright 2007

pp. 154
Dora S. Lewis, et al, FAMILY MEALS AND HOSPITALITY Copyright 1955 240 – 253
Sonia Y. De Leon, Ph. D. et al, BASIC FOODS FOR FILIPINOS Copyright 1999
pp. 258 – 268

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http://ayeshahaq.files.wordpress.com/2009/08/chicken-stock.jpg

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3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/hw26OiyEPS4/s1600/DSC_4814.JPG

http://www.blisstree.com/2010/02/26/food/cooking-essentials-mirepoix/

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http://www.amazon.com/b?node=16310281
http://www.itslife.in/vegetarian-recipes/soups/carrot-cucumber-clear-vegetable-soup

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http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf

http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf

http://www.lakusinA.com/wp-content/uploads/2011/10/image15.png

http://www.chicken.org.au/page.php?id=12

http://www.vitaille.com/reference/techniques/fabricatechicken/fabricatechicken.php

http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-Marinade-Recipes.htm

http://www.spike.com/articles/clyn4o/the-top-10-marinades-every-man-must-know

http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm

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http://startcooking.com/seven-ways-to-present-food-like-a-chef

http://www.unileverfoodsolutions.com.sg/our-services/your-menu/food-presentation

http://www.tasteofhome.com/recipes/ham-and-cheese-frittata#ixzz36CpQIoa7

http://panlasangpinoy.com/2013/02/12/chicken-galantina-recipe/

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