10

TLE - COOKERY
Quarter 2 – Module
2 Vegetable Dishes

AIRs - LM
TLE – COOKERY 10
Quarter 2- Module 2: Vegetable Dishes
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: SUSAN U. CORONADO

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos, Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Technology and
Livelihood Education
Cookery
Quarter 2– Module 2
Vegetable Dishes
 Target

Preparation of vegetables involves skill in the selection of fresh

and suitable ingredients for a given menu. Knowing the different market forms
of vegetables can also help in deciding which vegetables to buy and prepare.
Vegetables available in the market can be fresh, frozen, dried or canned. One
of the factors to be considered in the preparation of vegetables is the uniform
cutting which will promote even cooking.

In cooking vegetables, you have to consider the effects of heat in cooking

because these will affect the appearance of the cooked dish. Moist heat
cooking or dry heat cooking can be use depending on the standard given in a
certain recipe.

Presentation of vegetable dishes requires someone to follow the

guideline for best result. Creative presentation can be used in the
presentation.

This module will provide you information on how to prepare, cook and
present vegetable dishes.

After going through this module, you are expected to:

LO 2. Prepare vegetable dishes

2.1 identify market forms of vegetables

2.2 select various kinds of vegetables according to a given menu

2.3 cook variety of vegetable dishes following appropriate cooking

methods to preserve optimum quality and nutrition prepare suitable sauces
and accompaniment in serving vegetable dishes

LO 3. Present vegetable dishes

3.1 present vegetable recipes with appropriate sauces and

accompaniments
Pre-test:

Directions. Read each statement carefully and then select and write the
letter of your answer on a separate sheet of paper.

1. This market form of vegetables makes cooking easier and more

convenient.
A. Canned B. Dried C. Fresh D. Frozen
2. The market form of vegetables wherein no or little processing was done
from the time they were harvested.
A. Canned B. Dried C. Fresh D. Frozen
3. A market form of vegetables where the items are commercially packaged
in plastic bags or cardboard box.
A. Canned B. Dried C. Fresh D. Frozen
4. Vegetables in this form are processed by removing the water content to
inhibit the growth of bacteria, molds and yeast.
A. Canned B. Dried C. Fresh D. Frozen
5. Why is there a need to place vegetables in cold water after boiling?
A. To prevent discoloration. C. To prevent overcooking.
B. To prevent nutrient loss. D. To prevent spoilage.
6. A cooking method which uses stock, water or wine to cover the vegeta
cook slowly.
A. Boiling B. Braising C. Deep frying D. Sautéing
7. The cooking method applied to starchy vegetables using the heat from the
oven.
A. Baking B. Pan-frying C. Steaming D. Sauteing
8. Why is there a need to precooked vegetables by simmering or steaming
before deep frying?
A. To facilitate drying. C. To prevent water loss.
B. To prevent nutrient loss. D. To reduce cooking time.
9. It is an essential factor of food presentation which refers to the ability to
perform according to required standard.
A. Arrangement on the plate.
B. Good preparation and cooking technique.
C. Portion size.
D. Visual sense.
10. What essential factor of food preparation covers proper cutting and
cooking of vegetables?
A. Arrangement on the plate.
B. Good preparation and cooking technique.
C. Portion size.
D. Visual sense.
LESSON Identify Market Forms of Vegetables
1 Select Various Kinds of Vegetables
According to a Given Menu

Jumpstart

ACTIVITY 1- Veggies Market Forms

Direction: Identify the market form of vegetables as shown in the following
pictures. A. Fresh Vegetables, B. Frozen Vegetables, C. Canned
Vegetables and D. Dried Vegetables. Write the letters only on a separate
sheet of paper.

1. 2.

3. 4.

5.
 Discover
MARKET FORMS OF VEGETABLES

MARKET SAMPLE PICTURES DESCRIPTIONS

FORMS
1.Fresh -Have undergone little or
Vegetables no processing from the
time they were harvested to
the time they were
marketed or sold. In
general they remain in the
same state as they were
harvested.

-Frozen vegetables are

commercially package in
plastic bags or cardboard
boxes. Typically, vegetables
are frozen within hours of
harvest, but they undergo
several steps that ensure
quality before the actual
freezing process. First, they
are washed thoroughly to
remove any dirt and debris
2.Frozen as well as any chemicals
Vegetables that have been used such as
pesticides and fertilizers.
Then, they are often
blanched, or cooked quickly
in boiling water, and then
shocked in ice water to stop
the cooking process. The
vegetables are then sorted
and inspected, so as to get
rid of any vegetables that
are not fit for
consumption.Lastly, they
are packaged and shipped
off to wholesalers and
distributors, as well as
supermarkets and grocery
stores
 -Drying or dehydrating
preserves vegetables and
prolong their shelf life.
Removing water from
vegetables inhibits the
growth of bacteria, yeast
and molds that can
3. Dried otherwise promote spoilage
Vegetables and rot on vegetables. Dried
vegetables sold in markets
and groceries are
dehydrated using different
methods such as freeze
drying, drum drying, air
drying and sun drying.
-Like freezing and drying,
canning is a method of food
preservation. It helps make
vegetables last longer. Also,
like the other two methods,
canning makes cooking
with vegetables easier and
more convenient, as using
canned vegetables instead
of fresh ones eliminates
several steps in food
4. Canned preparation.
Vegetables -Before vegetables or any
other food are canned, they
undergo some form of
processing. Heat is first
applied the vegetables to kill
any microorganisms before
they are sealed in airtight
containers such as cans or
jars. The canned items are
then heated under steam
pressure before being
packed into boxes or crates.
 Explore
ACTIVITY 2 – Veggie Picks

Direction: Select the vegetable ingredients of the recipe given then identify their
market form. Follow the sample given. Write your answers on a separate sheet of
paper.

Stir Fried Mixed Vegetables

Ingredients:
350 g Chinese cabbage, cut into chunks
8 dried black mushrooms, cut julienne
4tbsp. carrots, cut julienne
4tbsp baby corn, drained
4 scallions, cut into shreds
4tbsp oil
1 garlic cloves, crushed
2 slices ginger root
½t salt
12tbsp water or chicken
stock 1/8 c cornstarch
12tbsp water, cold
½t sesame oil

Canned Dried Vegetable Fresh Vegetable Frozen

Vegetable Vegetable
Chinese
Cabbage
 Deepen

ACTIVITY 2 – Connect the Ingredients

Direction: Connect the vegetable ingredients needed in preparing PINAKBET and

CHOPSUEY by using a line. Write your answers on a separate sheet of paper.

Ampalaya Garlic
PINAKBET
Baby Corn Green bell pepper

Broccoli Kalabasa

Cabbage Okra

Carrot Onion

Cauliflower Red bell pepper

CHOPSUEY
Eggplant Sitaw

Tomato
 LESSON Cook Variety of Vegetable Dishes
2

Jumpstart

ACTIVITY 4- Cooking Method

Direction: Write the cooking method applied in the following dishes.Choices

are inside the box below. Write your answers on a separate sheet of paper.

BAKING PAN FRYING

BOILING/STEAMING SAUTEING

BRAISING STEAMING

DEEP FRYING

COOKED DISH COOKING METHOD

1.

2.
3.

4.

5.

6.
7.

Discover

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.

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.

Explore
ACTIVITY 5 – Cooking Veggies

Direction: Using local vegetable, scook at least one dish using the following
vegetables inside the box. You can use boiling or steaming, sautéing and
pan-frying, vegetable salad or “ginataang gulay”. Your output will be graded
using the rubrics below. Document your performance through a video or
picture and submit it to your teacher.

Ampalaya string beans malunggay

Rubrics:
Lady finger/ okra eggplant sweet potato
4
Upo fern/pako squash

5 Performs the skill very satisfactorily without supervision and with

initiative and adaptability to problem situations.

4 Performs the skill satisfactorily without assistance or supervision.

3 Performs the skill satisfactorily with some assistance and/or

supervision.

2 Performs the skill unsatisfactorily.

1 No Attempt
 Deepen

Activity 6 – Do-It-Yourself

Direction: Cook CRISPY KANGKONG RECIPE following the standard. Your

output will be graded according to the given rubrics below. Document your
performance through video or picture and then submit it to your teacher.

Crispy Kangkong Recipe

Ingredients:

 1 bundle of kangkong
 1 egg (beaten)
 1 cup cold water
 1/2 teaspoon salt
 1/4 teaspoon black pepper powder
 1 1/2 cup cornstarch
 1/2 cup all-purpose flour
 cooking oil
Cooking Procedure:

1. Remove the kangkong leaves. Wash in water and dry. Use the stems in
other recipes (e.g. Sinigang recipe).
2. Mix the egg, water, cornstarch, flour, salt and pepper in a bowl.
3. Add the kangkong leaves and mix until all the leaves are coated with
the batter.
4. Heat cooking oil in a pan.
5. Fry the leaves until crispy and golden brown.
6. Strain the cooked pieces for excess oil.
7. Serve with Mayonnaise Dip or vinegar
8. Share and Enjoy!

RUBRICS
Dimensi
P E R F O R M A N C E L E V E L
on

Very Needs No
Excellent Satisfactor Satisfactory Improveme Attem Points
(4 pts.) y (2 pts.) nt pt Earne
(3 pts.) (1 pt.) (0 pt.) d
1. Use of Uses tools Uses tools Uses tools and Uses tools No
tools and and equipment and attem
and equipment equipment correctly but equipment pt
equipme correctly and correctly less incorrectly
nt confidently at and confidently and less
all times confidently sometimes confidently
most of the most of the
times time
2. Manifests Manifests Manifests Manifests No
Applicati very clear clear understanding less attem
on of understandin understan of understand pt
procedur g of the step- ding of the the step-by- ing of the
es by-step step- by- step step- by-
procedure step procedure step
procedure but sometimes procedure
seeks seeking
clarification clarification
most of the
time

Works Works Works Works No

independently independe independently independen attem
with ease and ntly with with ease and tly but with pt
 confidence at ease and confidence assistance
all times confidence sometimes from others
most of the most of the
time time
3. Safety Observes Observes Observes Not No
work safety safety safety observing attem
habits precautions precaution precautions safety pt
at all times s most of sometimes precaution
the time s most of
the time
4. Final Output is very Output is Output is Output is No
Output presentable very presentable not so attem
and taste presentabl and taste is presentable pt
exceeds the e and taste within the and taste is
standard. meets the standard. within the
standard. standard.
5. Time Work Work Work Work No
manage completed completed completed completed attem
ment ahead of time within (mins./hou (mins./ pt
allotted rs/days) hours/days
time beyond ) beyond
TOTAL POINTS

Name and Signature of Rater

LESSON Present Vegetable Recipes
3

Jumpstart
ACTIVITY 7 – Plating Styles

Direction: Match Column A with Column B. Write your answers

on a separate sheet of paper.

Column A Column B
1. A. Main item in front, vegetables,starch
items and garnish at the rear.

2. B
Main item in the center, with vegetable
distributed around it

3. C. A starch or vegetable item heaped in

the center, the main item sliced and
leaning up against it.

4. D. Main item in the center with neat

piles of vegetables carefully arranged
around.
Discover
Essential Factors of Food Presentation

1. Good preparation and cooking techniques –

Proper cutting and cooking of vegetables

2. Professional Skills
Ability to perform according to required standards

3. Visual Sense
Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture.
 Balance
Select foods and garnishes that offer variety and contrast. This
should be applied to colors, shapes, textures and flavors.
 Portion size
 Match portion sizes and plates
 Balance the portion sizes of the items on the plate
 Arrangement on the plate
Many chefs display their creativity in plating presentations.
One important thing is, to keep in mind the convenience and
comfort of the diner when plating.

Plating Styles with Vegetable Dishes

Classic arrangement:
1. Main item in front, vegetables, starch items and
garnish at the rear.

2. Main item in the center, with vegetable

distributed around it.

3. Main item in the center with neat piles of

vegetables carefully arranged around.
 4. A starch or vegetable item heaped in the center, the main
item sliced and leaning up against it.

Guidelines in Plating

1. Keep food off the rim of the plate.

Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be
identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are needed
to balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish or covering only a part of the dish.
Always think of the sauce as part of the overall design of the plate.
7. Keep it simple.
Avoid making food too elaborate.

Creative Presentation Techniques

 Vegetable Purees
1. Cook vegetable until soft, then drain
well.
2. In food processor, process vegetable to
smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process
again.
5. Add whipping cream.
6. Using ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven or
microwave until hot.

 Ribbon Vegetables

1. With vegetable peeler, shred carrot, corvette

and radish into long ribbons, about 2.5 cm.
wide, pressing lightly with peeler so ribbons
will be very thin.
2. Toss vegetables with melted butter or
margarine.
3. Cook until tender – crisp.
 Explore

ACTIVITY 8 - Right Choice

Direction: Below are guidelines in presenting vegetable dishes, read, choose

and write the letter of your answer on a separate sheet of paper.
1. Which factor of food presentation is applied using a variety of contrast
(colors, shapes, texture and flavor) in the selection of foods and garnishes?
A. Arrangement on the plate C. Portion size
B. Balance D. Visual sense
2. How many colors are suggested on a plate to make it balance?
A. One to two B. Two to three C. Three to four D. Four to five
3.Which of the following are needed to add color and balance to a plate by
providing an additional element?
A. Garnish B. Plate C. Portion size D. Visual sense
4. What guidelines in plating is applied when a center of attention is created?
A. Add sauce or gravy attractively on plate
B. Keep food off the rim of the plate
C. Maintain unity
D. Make every component count
5.Which of the following is the process of offering selected food to the diners
in a fashion that is visually appealing?
A. Garnish B. Preparation C. Presentation D. Serving
 Deepen
ACTIVITY 9 – Best Presentation

Direction: Plate or present the CRISPY KANGKONG RECIPE you prepared in Activity
6. The presentation will be evaluated using the rubrics below. Document your
performance through video or picture and send it to your teacher.

Rubrics

Criteria Score

Proper Plating is balance Balance Evidence of

balance with even eye attempted but balance is
appealing flow needs limited or not
improvement present

3 2 1 0
5 4

Use of color Color is Some color Lack color

complimentary variety but needs variety
and eye appealing improvement

5 4 3 2
1 0

Shape Incorporates Some repetition Variety in

variety of eye of shapes but shape very
(Proportion)
appealing shapes variety is evident limited or not
present
5 4 3 2
1 0

Use of Appropriate for Adequate but not Inappropriate

garnish food items outstanding selection of
garnish or lack
of or too much
 5 4 3 2 1 0

Overall Presentation is Presentation is Presentation

product attractively acceptable and needs
presentation displayed some creativity improvement
is displayed and lacks
Shows creatively
creativity

1 0
3 2
5 4

TOTAL SCORE

Name and Signature of Rater

Gauge
Directions. Read each statement carefully, and then choose and write the letter of
your answer on a separate sheet of paper.

1. This market form of vegetables makes cooking easier and more convenient.
A. Canned B. Dried C. Fresh D. Frozen
2. The market form of vegetables wherein no or little processing was done from the
time they were harvested.
A. Canned B. Dried C. Fresh D. Frozen
3. A market form of vegetables which pack the items commercially in plastic bags
or cardboard box.
A. Canned B. Dried C. Fresh D. Frozen
4. The market form of vegetables which is processed by removing the water content
to inhibit the growth of bacteria, molds and yeast.
A. Canned B. Dried C. Fresh D. Frozen
5. Why is there a need to place vegetables in cold water after boiling?
A. To prevent discoloration C. To prevent overcooking
B. To prevent nutrient loss D. To prevent spoilage
6. This cooking method uses stock, water or wine to cover the raw vegetable.
A. Boiling B. Braising C. Deep frying D. Sautéing
7. The cooking method applied to starchy vegetables using the heat from the oven.
A. Baking B. Pan-frying C. Steaming D. Sauteing
8. Why is there a need to precooked vegetables by simmering or steaming before
deep frying?
A. To facilitate drying C. To prevent water loss
B. To prevent nutrient loss D. To reduce cooking time.
9. It is an essential factor of food presentation which refers to the ability to perform
according to required standard.
A. Arrangement on the plate
B. Good preparation and cooking technique
C. Portion size
D. Visual sense
10. What essential factor of food preparation covers proper cutting and cooking of
vegetables?
A. Arrangement on the plate
B. Good preparation and cooking technique
C. Professional skill
D. Visual sense
REFERENCES
Books
Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood (First
Quarter, Cookery)
Internet
Dictionary
Wikipedia
Links

https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Fwww.australianeggs.org.au%2Frecipes-
and-cooking%2Fpoached-egg-on-potato-rosti-with-smoked-salmon-and-avocado

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Fwww.thespruceeats.com%2Fbest-
breakfast-egg-recipes

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Ffood.ndtv.com%2Ffood-drinks%2F10-
favourite-egg-dishes-served-in-restaurants-across-india

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Fwww.cookingchanneltv.com%2Frecipes%2
Fkelsey-nixon%2Fpoached-eggs-benedict

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Fwww.thedailymeal.com%2Fcook%2Fhow-
poach-egg-right-way-

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Fchefqtrainer.blogspot.com%2Fp%2Ffood-
presentatian-plating.html&psig

https://www.youtube.com/watch?v=dr-Zi1gf5xU

https://www.google.com/url?sa=i&url=https%3A%2F%2Fptop.only.wip.la%3A443%2Fhttps%2Fwww.slideshare.net%2Feylinmeyy%2
Fmarket-forms-of-vegetables-
137343272&psig=AOvVaw1bKrpzNxrq7d0nbwQbpU_g&ust=1610674540441000&source=images&c
d=vfe&ved=2ahUKEwjwpvavpJruAhVKR5QKHUlWBUsQr4kDegUIARCjAQ
https://www.google.com/search?source=univ&tbm=isch&q=image+for+fresh+vegetables&sa=X&ve
d=2ahUKEwjvj9y-
rZruAhXsDaYKHUajCNUQ7Al6BAgDECA&biw=1366&bih=657#imgrc=REL35_g5BSxPsM

https://www.istockphoto.com/photo/frozen-vegetables-gm475470981-35713338

https://www.istockphoto.com/photo/canned-vegetables-gm642945732-116560315

https://panlasangpinoy.com/braised-vegetables/

https://www.mamasguiderecipes.com/2017/09/25/pinakbetpakbet-ilocano-style/

https://www.google.com/search?q=tortang+talong+image&tbm=isch&source=iu&ictx=1&fir=RPoW
hc6Hz9NSKM%252C61kLZWLEEX-ShM%252C_&vet=1&usg=AI4_-kQlYQa2KrxM-
XTzifjrhHSHZVVpkQ&sa=X&ved=2ahUKEwiOseavm5vuAhVoFqYKHRAEDXcQ9QF6BAgNEAE&biw=136
6&bih=657#imgrc=RPoWhc6Hz9NSKM