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TLE-H.E.-COOKERY
Quarter 2 – Module 2:
PREPARE VEGETABLE DISHES
TLE– Grade 10
Alternative Delivery Mode
Quarter 2 – Module 2: Prepare Vegetable Dishes
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
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the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

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

Development Team of the Module

Writer: Shahani P. Felicer
Editor: Emma Concepcion S. Reso-or
Reviewers: : Emma Concepcion S. Reso-or & Ivah Mae C. Estoconing
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar,TM, Ed.D. Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr.,Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: [email protected]
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TLE
Quarter 2 – Module 2:
Prepare Vegetable Dishes
Introductory Message
For the facilitator:

Welcome to the TLE -10 Cookery Alternative Delivery Mode (ADM) Module on
Prepare Vegetable Dishes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the TLE 10-Cookery Alternative Delivery Mode (ADM) Module on
Prepare Vegetable Dishes!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

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 This will give you an idea of the skills or
What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

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References This is a list of all sources used in
developing this module.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Prepare Vegetable Dishes. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. But the order in which you
read them can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. Explain the various kinds of vegetable dishes.

2. Select various kinds of vegetables according to a given menu.
3. Appreciate the importance of cooking a variety of vegetable dishes.

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 What I Know

Direction: Arrange the following steps in Sautéing Vegetables. Write the step
number before each sentence. Do this activity on notebook.
________Add vegetables. Do not overload the pan, or the temperature will be
lowered too much and the vegetables will simmer instead of sauté.
________ After the heat has recovered, flip the pan to toss vegetables.
________ Prepare vegetables as required.
________ As soon as vegetables are cooked, remove from pan and serve.
________ Place sauté pan on high heat. .
________When pot is hot, add small amount of clarified butter, oil or other fat
enough to coat the bottom of the pan.
________ Continue to flip as necessary.

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 Lesson
PREPARE VEGETABLES
2 DISHES

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.

What’s In

Directions: Answer the following questions on your notebook.

1. What are the six (6) general rules in vegetable cookery?

2. Why is it necessary to follow the steps in preparing vegetable dishes?

Notes to the Teacher

The following are information that would lead to the activities
and assessment. Some activities may need your own
discretion upon checking or you may use a rubric if provided.
Please review the activities and answer keys and amend if
necessary.

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 What’s New

Let us find out how much you already know about ways of preparing vegetable dishes
by answering this item.

Directions: Match column A with column B. Write the letter of the correct answer
on your notebook.

A B

A. Braising

1.
B. Deep-frying

2.

C. Baking

3.

D. Boiling and steaming

4.

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 E. Sautéing and Pan Frying

5.

What is It

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 on the pigment are summarized below:

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

Pigment Effect of acid Effect of alkali Effect of Solubility in

prolonged water
cooking
Chlorophyll Olive green Intensifies Olive green Slightly
green color soluble
Carotene Little effect Little effect Little effect Slightly
unless soluble
excessive way
darkens
Anthocyanin Color is stable Deeper red Little effect Very soluble
purple or blue
depending on
alkalinity
Anthoxanthins No effect Yellow Darken if Very soluble
excessive in

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 the 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

1. Don’t overcook.
2. Prepare vegetables 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.

Standard Quality of Cooked Vegetable

1. Color-Bright natural color
2. Appearance on plate-Cut neatly and uniformly
Attractively arrange with appropriate combinations and garnishes
3. Texture-Cooked to the right degree of doneness.Crisp-tender, not overcooked
or 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 and bitterness.
5. Seasonings-Should not mask the natural flavors.
6. Sauces-Do not use heavily. Vegetable should not be greasy.
7. Vegetables combination-vegetables should be cooked separately for different
cooking plans times and then combined.

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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 be 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 bean,
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 mushroom or olives

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 for complete cooking of raw
vegetables.

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.

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 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.

What’s More

Directions: Fill in the missing word/words to complete the idea. Write your answer
in your notebook.

1. Effect of acid 2. Effect of 3.

prolonged
cooking
Chlorophyll Olive green Intensifies Olive green Slightly
green color soluble

4. Little effect Little effect 5. Slightly

soluble

Anthocyanin Color is stable 6 Little effect Very soluble

7. No effect Yellow 8. Very soluble

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 What I Have Learned

Directions: Write a reflection of your learning journey about this lesson using the
guide phrases below. Do this activity on your notebook.

I have learned that

__________________________________________________________________________________

__________________________________________________________________________________

I have realized that

__________________________________________________________________________________

__________________________________________________________________________________

I will apply

__________________________________________________________________________________

__________________________________________________________________________________

Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS

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 What I Can Do

Activity 1

Instruction: Perform the different ways of cooking.Choose one from the given
recipes. Document yourself while doing the task by taking picture or video. Post the
video or picture in the Google classroom or send it through email/via messenger to
the teacher.

Note: If a mobile phone is unavailable and you do not have internet access,
you may opt for activity 2.

Boiling Vegetables

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

Ingredients:

Vegetables (any kind)

Water

Procedure:
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 water to a boil.
5. Reduce heat to a simmer and cook vegetable.
Green vegetables and strong odor vegetables are cooked uncovered.
6. Drain vegetables quickly to avoid overcooking.

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Steaming Vegetables

1. Trim and cut vegetables as required.

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

Sautéing Vegetables

Tools/Equipment Needed:

Stove
Pots and pan
Ladle
Strainer
Spatula

Ingredients:
Vegetables (any kind)

Procedure:

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.

Cooking Vegetables by Baking and Deep Frying

Tools/Equipment Needed:

Oven, Stove
Fryer
Pots and pan
Baking pan

Ingredients:

Vegetables
Breading
Oil

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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.
Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in boiling, steaming, sautéing, and

baking 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, sautéing, and
baking vegetables and performs the skill satisfactorily without
assistance or supervision.

2 Follows correctly the procedures in boiling, steaming, sautéing, and

baking vegetables and performs the skill satisfactorily with
assistance or supervision.

1 Was not able to follow the procedures in boiling, steaming,

sautéing,and baking vegetables and performs the skill
unsatisfactorily.

Activity 2:

You may choose to do this activity if you do not have a mobile phone and internet
access.
Instruction: Ask/interview your parent/guardian about a particular vegetable
dish/menu that they have tried to prepare. Do this activity using the format below.

Name of the dish/menu: _______________________________

Ingredients:
__________________________________________________________________________________
__________________________________________________________________________________

Procedure:

__________________________________________________________________________________
__________________________________________________________________________________

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 Assessment

A. Directions: Fill in the blanks with correct word/phrases to complete the idea.
Write your answer on your notebook.

1. Cooking for a short helps maintain _______________.

2. Vegetables with significant amount of starch (dried beans, root crops, tubers)
absorb water because of the hygroscopic property of________________.
3. Prepare vegetable as close to service time as possible and in ________ quantities.
4. Never use _______________ with green vegetables.
5. Cook green vegetables and strong – flavored vegetables _______________.

B. Direction: Give the (6) rules when cooking vegetables.

1. __________________________________
2. __________________________________
3. __________________________________
4. __________________________________
5. __________________________________
6. __________________________________

Answer Key

7. As soon as vegetables are cooked, remove from pan and serve.

6. Continue to flip as necessary.

5. After the heat has recovered, flip the pan to toss vegetables.
lowered too much and the vegetables will simmer instead of sauté.
4. Add vegetables. Do not overload the pan, or the temperature will be
fat enough to coat the bottom of the pan.
3. When pot is hot, add small amount of clarified butter, oil or other
2. Place sauté pan on high heat.
1. Prepare vegetables as required.
What I Know

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https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339.
Caunan, Cha. “LM Cookery G10.” SlideShare, June 21, 2015.
https://www.slideshare.net/atel1995/ways-of-cooking-vegetables.
atel1995 Follow. “Ways of Cooking Vegetables.” SlideShare, August 29, 2015.
vegetables-at.html.
https://amysdailydose1.blogspot.com/2014/11/free-green-giant-canned-
Amy. Free Green Giant Canned Vegetables at CVS!, January 1, 1970.
References
What’s New
1. B
2. C Assessment
3. A A.
1.Color
4. E 2.Starch
3.Small
5. D 4.Baking soda
5.uncovered
B.(In any order)
1.Don‘t overcook.
What’s More 2.Prepare vegetable as close to service
time as possible and in small quantities.
1. Pigment
3.If the vegetable must be cooked
2. Effect of alkali
ahead,undercook slightly and chill
3. Solubility in the water
rapidly.Reheat at service time.
4. Carotene
4.Never use baking soda with green
5. Little effect unless excessive way darkens
vegetables.
6. Deeper red purple or blue depending on
5.Cut vegetables uniformly for even
alkalinity
cooking.
7. Anthoxanthins
6.Cook green vegetables and strong –
8. Darken if excessive in presence of iron.
flavored vegetables
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: [email protected]
Website: lrmds.depednodis.net

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