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FINAL - Quarter 2 Week 1 2 Grade 10 Cookery 1 PDF
FINAL - Quarter 2 Week 1 2 Grade 10 Cookery 1 PDF
This module was collaboratively designed, developed and evaluated by the Development
and Quality Assurance Teams of SDO TAPAT to assist you in helping the learners meet
the standards set by the K to 12 Curriculum while overcoming their personal, social,
and economic constraints in schooling.
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.
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.
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 Let’s Try before moving on to the other activities included
in the module;
3. read the instructions 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; and
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!
Let’s Learn
This module was prepared and written to help you achieve the required
competency in Cookery. This will be the source of information for you to acquire
knowledge and skills in this craft, with minimum supervision or help from your teacher.
With the aid of this material, you will acquire the competency independently in your
own pace.
Week 1
Week 2
2
Lesson
Vegetables are edible plants (different parts such as flowers, seeds, stems, leaves,
roots, and tubers) that grow in a variety of colors, flavors, and textures. Certain types of
fruit are classified as vegetables because they are savory rather than sweet.
Vegetables are part of a healthy diet because of its fibers, nutrients, and
antioxidants.
No single vegetable can provide all the nutrients. Eat plenty every day; variety is
important as quantity. Eat a variety of types and colors of produce to give your body the
mixed nutrients it needs. Try cooking new recipes.
Learning Objectives:
1. discuss the principles and procedures of preparing vegetables
2. describe the characteristics of quality vegetables
3. explain the procedures of thawing frozen vegetables according to standard
procedures
Let’s Try
Directions: Choose your answer from the given choices below. Write your answers in
your TLE notebook.
3
4. Which statement is true about vegetables in season?
A. it is not nutritious C. it is cheaper in cost
B. it has foul odor D. it is expensive
9. Which of the following should you consider when purchasing leafy vegetables?
I. It should be young
II. It should be bright in color
III. It should not be wilted
Let’s Recall
4
Let’s Explore
Let’s Elaborate
5
5. Wash fresh produce vigorously under cold running water.
6. Scrub the surface of firm vegetables using a clean and sanitized brush designated
for this purpose.
7. Remove any damaged or bruised areas.
8. Label, date, and refrigerate fresh-cut items.
Peeling, cutting, and shaping vegetables affects how they will cook and how they
will look when served. Preparation varies on the type and quantity of vegetables.
1. Always trim off and discard only inedible skins, leaves, stems, and stalks.
2. Peel vegetables as thinly as possible
3. Cut vegetables uniformly for even cooking
To make vegetable dishes more attractive, you can try applying the basic cutting
techniques.
Chop
Mince
Chiffonade
6
½ inch × ½ inch ×
Batonnet
2½-3 inches
¼ inch × ¼ inch × 2 ½
Julienne
to 3 inches
Rondelle
Bias
Oblique
7
Characteristics of Quality Vegetables
Leafy and bulky frozen vegetables are thawed partially by placing them under
cold water.
Watch the video link to know more about thawing frozen vegetables:
https://www.youtube.com/watch?v=M1NpVOp5xzM
Let’s Dig In
ACTIVITY: C or I?
Directions: Write C if the statement is correct and I if incorrect. If the statement is
incorrect, replace the underlined word/phrase with the correct word/phrase. Write your
answers in your TLE notebook.
8
____________9. The suggested amount of water to use when thawing vegetables is 1 cup
per 16 ounces.
____________10. If pressed with time, thaw the frozen vegetables in a convection oven.
Let’s Remember
ACTIVITY: Quality checklist
Directions: Copy the table in your TLE notebook. Complete the table by describing the
quality characteristics you should look for in each vegetable.
Vegetable Quality Characteristics
It should be free from dirt, no deep cuts,
Example: Potatoes
and no green spots
1. String beans
2. Water Spinach
3. Tomatoes
4. Carrots
5. Onions
6. Eggplant
7. Pechay
8. Sweet potatoes
9. Bitter melon
10. Cabbage
Let’s Apply
ACTIVITY: Crudites
Directions:
1. Prepare a piece of large carrot and a cucumber
2. Wear your PPE properly and observe sanitation and safety.
3. Take a video or photo doing steps 4-8. (Make sure you are visible).
4. Perform mise en place
5. Apply the principles of preparing vegetables
6. Choose and perform at least three appropriate cutting technique for each vegetable
7. Serve your crudites with preferred dip
8. Ask a family member to rate your finished product by showing their facial reaction
via video or photo.
9. Send your documentations through a learning platform preferred by your teacher
9
RUBRIC
DESCRIPTION POINTS
Wear proper PPE, perform mise en place, principles of preparing vegetables
are applied excellently, the presentation looks excellent, a family member is 20
happy.
Wear proper PPE, perform mise en place, principles of preparing vegetables
are applied satisfactorily, the presentation looks good, a family member is 17
happy.
Wear proper PPE, mise en place is not observed, principles of preparing
vegetables are applied but missed few important steps, the presentation looks 12
okay, a family member is happy.
Let’s Evaluate
1. Cleaning and sanitizing all food-contact surfaces is important before and after
preparing vegetables.
A. true B. false C. partly true D. incorrect
6. Which of the following statements state(s) the importance of cutting vegetables into
uniform shapes and sizes?
I. It ensures even cooking
II. It enhances the appearance of the dish
III. It guarantees safe cooking
7. You went to market and bought a kilo of tomatoes. At home, you notice that one of
the tomatoes have holes and dark spots. What should you do about this?
A. ignore and just store it with the rest of the tomatoes
10
B. remove the parts with holes and dark spots
C. discard it
D. store it in another container
Let’s Extend
ACTIVITY: Inform me!
Directions: Create an infographic or poster that illustrates the concept of choosing
quality fresh vegetables. Copy the links in your browser to have an idea.
https://www.heart.org/-
/media/aha/h4gm/infographics/storing_produce_infographic.jpg?h=1563&w=1200&hash=E4
C6D1FEB3BDDA936B3CAF20FF93A609348CE64A
https://www.slideshare.net/LauraHalladay1/ohio-snaped-infographic-single-page
1. You can use any application such as word, PowerPoint, publisher, Canva, Ibis,
etc.
2. Work with a partner and plan your infographic via chat or any platform you are
comfortable to use.
3. Do not forget to cite all references and sources
4. Document the planning and development process.
5. Save your output as image, or pdf file
6. Submit it to the learning platform preferred by your teacher
RUBRIC
Score 30 25 20 15 10 5
All Information Most Some Little Information
information is detailed, information information information lacks
is detailed, accurate, is detailed, is detailed, is detailed, detail, is
Criteria
accurate, relevant, accurate, accurate, accurate, inaccurate,
relevant, and relevant, relevant, relevant, irrelevant,
and properly and and/or and/or and/or
11
properly cited; properly properly properly improperly
cited; layout layout is cited; cited; cited; cited;
is clear and layout is layout may layout may layout may
aesthetically appropriate generally be be be
pleasing for topic. clear and somewhat somewhat confusing,
and appropriate clear unclear messy,
appropriate for topic and/or and/or not and/or
for topic. appropriate appropriate irrelevant
for topic for topic to topic
Week 2
Lesson
Prepare Vegetable
2 Dishes
Efficiently preparing and arranging vegetables is an important step in cooking
vegetables.
Learning Objectives:
1. identify the market forms of vegetables
2. prepare a variety of vegetable dishes following appropriate cooking methods
3. prepare suitable sauces and accompaniment in serving vegetable dishes
Let’s Try
Directions: Choose your answer from the given choices below. Write your answers in a
separate sheet of paper.
1. A market form of vegetable that has undergone little or no processing from the time
they were harvested to the time they were marketed or sold.
A. Frozen B. Dried C. Fresh D. Canned
2. This market form of vegetables is commercially packaged in sealed bags. They
undergo several steps to ensure their quality including blanching or cooking quickly
in boiling water, and then shocked in ice water.
A. Frozen B. Dried C. Fresh D. Canned
3. A market form of vegetable in which moisture is removed to inhibit the growth of
bacteria, yeasts, and molds that can cause spoilage.
A. Frozen B. Dried C. Fresh D. Canned
4. Heat is applied to the vegetables to kill any harmful microorganisms before they are
sealed in airtight containers. Then they are subjected to steam pressure.
A. Frozen B. Dried C. Fresh D. Canned
12
5. Which of the following is/are true about overcooking vegetables?
I. Loss of fresh flavor
II. Retain its crispness
III. Retain its bright color
A. statements I & II B. statement I C. statement III D. statement II
6. Which of the following statements are false?
I. Vegetables are cooked to toughen fibers
II. Vegetables are cooked to safeguard against disease-producing organism
III. Vegetables are cooked to make them tastier
IV. Vegetables are cooked to reduce its nutrients
A. statements I & IV C. statements I & II
B. statements III & IV D. statements II & III
7. Which of the following cooking method is applied in cooking tortang talong?
A. Sauteing & Grilling C. Blanching & Baking
B. Grilling & Frying D. Steaming & Deep frying
8. Which of the following should be done after blanching, to stop the cooking process?
A. Plunging the vegetables in boiling water
B. Plunging the vegetables in warm water
C. Plunging the vegetables into cold water
D. Placing the vegetables under running water
9. It involves cooking vegetables in a small amount of fat in a hot pan.
A. Broiling B. Simmering C. Sauteing D. Poaching
10. Why it is recommended to cook red vegetables covered?
I. It allows acids to escape
II. It helps shorten the cooking time
III. It helps preserve the flavor and color
A. statement I C. statement III
B. statements II & III D. statements I & I
Let’s Recall
ACTIVITY: Name it!
Directions: Identify the principles of preparing vegetables depicted in each photo.
Write your answers in your TLE notebook.
13
Let’s Explore
Let’s Elaborate
Vegetables are marketed either fresh, frozen, dried, and processed. Some have
added ingredients like salt and sugar and others are left in their natural state.
They can be bought in bulk or by piece or retail, by kilo or sack. Greens can be
bought by bunch or heaps.
14
Knowing the different market forms of vegetables can help in deciding which
vegetables to buy and prepare.
1. Fresh vegetables have undergone little or no processing from the time they were
harvested to the time they were marketed or sold. Fresh vegetables are often referred
to as produce and are commonly sold in market, and supermarkets.
2. Frozen vegetables are commercially packaged in plastic bags or cardboard boxes.
Usually, vegetables are frozen within hours of harvest, but they undergo several
steps that ensure their quality before actual freezing process. They are washed, to
remove the debris and chemicals. Then, they are often blanched, or cooked quickly
in boiling water, and then shocked in ice water to stop the cooking process. Lastly,
they are packaged and shipped off to distributors.
Fresh vs. Frozen Vegetables: https://www.youtube.com/watch?v=As261YI0-
6c
3. Dried vegetables have longer shelf-life. Drying involves the removal of moisture
which inhibits the growth of bacteria, yeasts, and molds that can cause spoilage and
rot vegetables fast. Drying is done in different ways such as freeze drying, air drying,
and sun drying.
Air & Sun Drying: https://www.youtube.com/watch?v=1kEWq6V1DkY
Drying vegetables using a dehydrator:
https://www.youtube.com/watch?v=uOVDObt6WfA
4. Canned vegetables last longer. Buying and using canned vegetables saves time.
Canned vegetables undergo some form of processing. Heat is applied to vegetables
to kill any harmful microorganisms before they are sealed in airtight containers such
as cans or jar. The canned items are then heated under steam pressure.
Canning vegetables at home:
https://www.youtube.com/watch?v=5sxijXfLozw
The proper selection of vegetables will ultimately result in very tasty and
appetizing dishes. Thus, it is important that one must know how to select and prepare
vegetables.
1. Buy vegetables which are in season. They not only cost less but are also very high
in quality when in season.
2. Choose vegetables which are crisp and bright in color with no signs of decay or
rotting.
3. Fresh vegetables cannot be stored for a very long time. Buy only which can be
properly stored. Before storing, remove any spoiled portions.
4. Blanching before storage is often a good way of extending the usable life of
vegetables.
5. For other market forms of vegetables (frozen, dried, and canned) check the label of
the packet for the use-by-date and information on how they should be stored. Also
check the sodium content on the nutritional label and aim for vegetables with “no
added salt” and without added butter.
15
Methods of Cooking Vegetables
Sauce/accompaniment Vegetable
Demi-glace Braised cabbage, stuffed eggplant
16
Cream Carrots, mushrooms, spinach
Carrots, cauliflower, broccoli, green
Butter
beans
Sweet potatoes, potatoes, mushroom,
Glazing
carrots
Ingredients:
1 medium bitter melon, cut in half (lengthwise), cored, and sliced into thin pieces
2 eggs, beaten
1 medium tomato, cut into cubes
1 small onion, sliced
4 cloves garlic, crushed and chopped
3 tbsp cooking oil
Salt and pepper to taste
Procedures:
1. Combine the bitter melon and 1 tbsp salt. Mix well and let it stand for 15
minutes. Rinse with water.
2. Sauté garlic in hot oil until the color turns light brown.
3. Add the onion and tomato. Cook until the texture turns soft.
4. Stir in the bitter melon. Cook for 3 to 5 minutes. Add salt and pepper to taste.
5. Pour the beaten eggs. Cook for a minute.
6. Arrange in platter and serve hot.
Pechay Guisado
Pechay guisado is a vegetable dish with meat. It is best served with rice and
with additional fish sauce.
Ingredients:
4 cups pechay, chopped
¼ lb meat of choice, sliced into small pieces
1 tsp garlic, minced
3 tbsp cooking oil
2 tbsp fish sauce
¾ cup chicken broth/stock
¼ tsp ground black pepper
Procedures:
1. Heat the cooking oil, sauté the garlic and onion.
2. Add the meat. Cook until medium brown
3. Cook for another 3 minutes
4. Add the pechay. Stir-fry for 3-5 minutes
17
5. Pour in the chicken broth, fish sauce and ground black pepper. Let it boil and
cook for 5 minutes.
6. Transfer to a serving bowl and serve with rice.
Let’s Dig In
ACTIVITY: Word Pies
Directions: Add a letter to each pie to make a complete word. When each of the missing
letters is put together, they form a market form. You will have to figure out where the
word begins, and if it is to be read forward or backward. List at least two vegetables for
each market form. Write the correct answers in your TLE notebook.
Example:
Examples:
1. Mushrooms
2. Taro leaves
1. Examples: 2. Examples:
1. 1.
2. 2.
E
3. Examples: 4. Examples:
1. 1.
2. 2.
D
Let’s Remember
ACTIVITY: How is it cooked?
Directions: Below are lists of Filipino vegetable dishes. Identify the method of cooking
used in preparing these dishes and explain how it is done. Write your answers in your
TLE notebook.
1. Pinakbet
Method of Cooking: __________________________________________________________
18
How it is done:________________________________________________________________
______________________________________________________________________________
2. Chop suey
Method of Cooking: _________________________________________________________
How it is done:________________________________________________________________
______________________________________________________________________________
3. Lumpiang Togue
Method of Cooking: _________________________________________________________
How it is done: _______________________________________________________________
______________________________________________________________________________
4. Ensaladang Talong
Method of Cooking: _________________________________________________________
How it is done: _______________________________________________________________
______________________________________________________________________________
5. Sinabawang Talbos ng Kamote
Method of Cooking: _________________________________________________________
How it is done: _______________________________________________________________
______________________________________________________________________________
Let’s Apply
ACTIVITY: Budget Vegetable Dish
Instructions:
1. Prepare your own vegetable dish with your innovative sauce or accompaniment.
2. Document the following (can be handwritten or typewritten)
a. name of your dish
b. ingredients and procedures (vegetable dish & sauce)
c. method (s) of cooking applied
d. costing (vegetable dish & sauce)
3. Take a video or photos of the following:
a. wearing proper PPE and observe sanitation and safety
b. mise en place
c. performing the procedures in making your vegetable dish and sauce
d. plating
e. at least two family members/relatives evaluating your output.
RUBRIC
DESCRIPTION POINTS
Arranged all the tools and utensils according to order of preparation, 20
ingredients are neatly and properly placed in separate containers,
excellent presentation.
19
Arranged all the tools and utensils according to order of preparation, 17
ingredients are properly placed in separate containers, nice
presentation.
Arranged all the tools and utensils according to order of preparation, 14
ingredients not properly placed in separate containers, nice
presentation.
Let’s Evaluate
Directions: Choose your answer from the given choices below. Write your answers in a
separate sheet of paper.
4. You are going to prepare a squash soup for breakfast, but you are pressed in time.
What market form of vegetable will be best to use?
A. Fresh squash B. frozen squash C. canned pureed squash D. pre-cut squash
7. If you prefer a healthier vegetable dish. Which is the best method of cooking to use?
A. deep-frying B. pan-frying C. boiling D. steaming
20
8. Which of the following methods of cooking can add a smoky flavor to your vegetable
dishes?
A. baking B. simmering C. grilling D. braising
9. Which of the following methods of cooking is best used for tiny pieces/slices of
vegetables?
A. sauteing B. deep-frying C. boiling D. french frying
10. Which of the following methods of cooking is best used when freezing vegetables?
A. deep-frying B. baking C. sauteing D. blanching
Let’s Extend
LINK: https://www.youtube.com/watch?v=A8t9aVF-dZY
SAMPLE: https://www.pinterest.ph/pin/1759287326750742/?nic_v2=1a5nMkECC
References
Week 1
PRINTED MATERIALS
• Rondilla, Aida, Elsa Roque, Jeannette Wang, Estelita Gregorio, Elena Reyes, and
Josephine Abitria. “Basic Cookery.” Essay. In Career Pathways for the New Century
Food and Food Service I, 3–4. Quezon City, Manila: Adriana Publishing Co., Inc., 2012.
• Kong, Aniceta s, Anecita P. Domo, and Merlyn Lee. “Prepare Vegetable Dishes.” In
Technical Vocational and Livelihood Education-Cookery Module 2 Manual, 1st ed., 116–
56. Pasig : Department of Education, 2016.
• Rondilla, Aida H., Emma S. Avedano, and Elsa P. Roque. “Vegetable Dishes.” In
Technology and Livelihood Education: Cookery Grade 10II, II:52–69. Quezon City:
Adriana Publishing, 2016.
• Serraon-Claudio, Virginia, Adela Jamorabo-Ruiz, Sonia Yuson-De Leon, and Libia De
Lima-Chavez. “Fruits and Vegetables.” In Basic Foods for Filipinos , 5Th ed., 426–31.
Manila, Philippines: Merriam & Webster Bookstore, Inc., 2014.
• Johnson & Wales University, and The McGraw-Hill Companies, Inc. “Vegetables.”
Essay. In Culinary Essentials, 646–57. New York: Glencoe / McGraw Hill, 2010.
21
ONLINE REFERENCES
• https://www.youtube.com/watch?v=As261YI0-6c
• https://www.youtube.com/watch?v=1kEWq6V1DkY
• https://www.youtube.com/watch?v=uOVDObt6WfA
• https://www.youtube.com/watch?v=5sxijXfLozw
• https://www.youtube.com/watch?v=b7qU7DYuxW8
• https://www.heart.org/-
/media/aha/h4gm/infographics/storing_produce_infographic.jpg?h=1563&w=1200&ha
sh=E4C6D1FEB3BDDA936B3CAF20FF93A609348CE64A
• https://www.slideshare.net/LauraHalladay1/ohio-snaped-infographic-single-page
• https://www.youtube.com/watch?v=M1NpVOp5xzM
• https://www.youtube.com/watch?v=8VBnaFhOEn8
Week 2
PRINTED MATERIALS
• Rondilla, Aida, Elsa Roque, Jeannette Wang, Estelita Gregorio, Elena Reyes, and
Josephine Abitria. “Basic Cookery.” Essay. In Career Pathways for the New Century
Food and Food Service I, 3–4. Quezon City, Manila: Adriana Publishing Co., Inc., 2012.
• Kong, Aniceta s, Anecita P. Domo, and Merlyn Lee. “Prepare Vegetable Dishes.” In
Technical Vocational and Livelihood Education-Cookery Module 2 Manual, 1st ed., 116–
56. Pasig : Department of Education, 2016.
• Rondilla, Aida H., Emma S. Avedano, and Elsa P. Roque. “Vegetable Dishes.” In
Technology and Livelihood Education: Cookery Grade 10II, II:52–69. Quezon City:
Adriana Publishing, 2016.
• Serraon-Claudio, Virginia, Adela Jamorabo-Ruiz, Sonia Yuson-De Leon, and Libia De
Lima-Chavez. “Fruits and Vegetables.” In Basic Foods for Filipinos , 5Th ed., 426–31.
Manila, Philippines: Merriam & Webster Bookstore, Inc., 2014.
• Johnson & Wales University, and The McGraw-Hill Companies, Inc. “Vegetables.”
Essay. In Culinary Essentials, 646–57. New York: Glencoe / McGraw Hill, 2010.
ONLINE REFERENCES
• https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve
/a_vege.html
• https://www.angsarap.net/2019/05/02/top-43-filipino-vegetable-recipes/6/
• https://www.easel.ly/blog/nycschoolstech-chat-resources-images/screen-shot-
2017-05-30-at-8-46-20-am/
• https://www.youtube.com/watch?v=A8t9aVF-dZY
• https://www.pinterest.ph/pin/1759287326750742/?nic_v2=1a5nMkECC
• Slideshare.net/eylinmeyy/market-forms-of-vegetables-137343272
• https://www.youtube.com/watch?v=A8t9aVF-dZY
• https://www.pinterest.ph/pin/1759287326750742/?nic_v2=1a5nMkECC
22
MODULE DEVELOPMENT TEAM
Writer: MS. ATHENA MAE B. ABAD
Content Editor: DR. ANGELA K. ALAMAN, Head Teacher IV
Language Editor: MRS. MADONNA A. DOMINGO
Reviewers: DR. ANGELA K. ALAMAN, Head Teacher IV
DR. RONALDO J. LASIN
Illustrator: MS. ATHENA MAE B. ABAD
Layout Artist: MS. ATHENA MAE B. ABAD,
MR. KERVY D. CAMMAGAY
HYBRID TEAM VALIDATORS
JHS Team Leader/Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head-In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO P. ALVIS, Principal II
MANAGEMENT TEAM
DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
Schools Division of Taguig city and Pateros Upper Bicutan Taguig City
Telefax: 8838-42-51