Cookery Module 1: Prepare Vegetable DISHES: Perform Mise en Place
Cookery Module 1: Prepare Vegetable DISHES: Perform Mise en Place
TLE
COOKERY
Module 1: PREPARE VEGETABLE
DISHES: Perform Mise En Place
Quarter 2, Week 1
JACKIELOU S. BALASUELA
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TLE – COOKERY Grade 10
Alternative Delivery Mode
Quarter 2: Module 1, Week 1: PREPARE VEGETABLE DISHES: Perform mise en place
Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Lourma Poculan - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS
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What I Need to Know
This quarter will guide you, learners to acquire the essential knowledge and
competencies and develop your skills with understanding in the preparation,
cooking, presentation, and storing vegetables and seafood dishes.
Products/performances required in every activity will help you to practice gained
understanding.
Quarter 2 is divided into two lessons within eight (8) weeks consisting 8
modules, namely:
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LESSON 2: PREPARE AND COOK SEAFOOD DISHES (PC)
For this module – week 1, and after going through with it, you are expected to:
1. Identify ingredients according to standard recipe;
2. Prepare ingredients according to a given recipe, required form and
timeframe; and
3. Thaw frozen ingredients and wash raw vegetables following standard
procedures.
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What I Know
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1. Multiple Choice.
Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write your answer in a 1 whole sheet of paper (Make sure to
write your name, year and section, date and the heading of the test or activity you
have answered).
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Lesson PREPARE VEGETABLE
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 colour, texture and flavour to our meals. They also give vitamins and minerals.
Vegetables provide nutrients vital for health and maintenance of your body.
Eating vegetables provides health benefits to people like reduced risk of some
chronic diseases including heart attack and stroke protect them against certain
types of cancers, reduce obesity and type two diabetes, lower blood pressures
reduce the risk of developing kidney stones and help decrease bone loss.
Vegetables are important sources of many nutrients, including potassium,
dietary fiber, folate (folic acid), vitamin A, and vitamin C.
Diets rich in potassium may help maintain normal blood pressure. Vegetable
sources of potassium include sweet potatoes, white potatoes, white beans,
tomato products (paste, sauce, and juice), beet greens, soybeans, lima
beans, spinach, lentils, and kidney beans.
Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce
blood cholesterol levels and may lower risk of heart disease. Fiber is
important for proper bowel function. It helps reduce constipation and
diverticulitis. Fiber-containing foods such as vegetables help provide a
feeling of fullness with fewer calories.
Folate (folic acid) helps the body form red blood cells. Women of childbearing
age who may become pregnant should consume adequate folate from foods,
and in addition, 400 mcg of synthetic folic acid from fortified foods or
supplements. This reduces the risk of neural tube defects, spinal bifida, and
anencephaly during foetal development.
Vitamin A keeps eyes and skin healthy and helps to protect against
infections.
Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy.
Vitamin C aids in iron absorption.
What’s In
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What’s New
CLASSIFICATION OF VEGETABLES
Gourd Family
1. Fruit Vegetables
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Roots and Tubers
Turnips
Cabbage Family
Onion Family
Onion Scallion
Leek
Garlic Shallot
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Leafy Greens
Artichoke Asparagus
Celery
Mushrooms
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What is It
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8. Steamer – for steaming vegetables
Colour Components
1. Chlorophyll – a fat soluble compound responsible for the green colour of
plants. When combined with acid, it forms pheophytin which produces an
olive green colour. When combine with alkali, it forms chlorophyllins which
produces a more intense green colour. The addition of baking soda when
cooking that result to brighter green colour is an example.
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3. No mechanical damage or injury.
4. Right degree of maturity
Vegetables are good sources of food nutrients that are very important in everyday
meals.
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3. Vitamin B – complex
Beans and leafy greens are rich sources of vitamin B – complex, Examples:
ampalaya tops, kulitis, pepper leaves, saluyot, dried beans.
4. Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with more than 20 – sugar
residue. They are called as polysaccharide.
Functions of Carbohydrate:
1. Washing
Wash all vegetables thoroughly
Scrub well unpeeled vegetables, like potatoes for baking
Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent drying.
2. Soaking
Do not soak vegetables for long periods to prevent flavor and nutrient loss.
Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
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Limp vegetables can be soaked briefly in cold water to restore crispness.
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Preparing Avocados
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Cutting and Shredding Cabbage
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3. The skin will burst and can easily be removed.
What I Can Do
Directions: Identify and classify the given pictures. Write your answer on a separate
sheet of paper.
NAME CLASSIFICATION
1.
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2.
3.
4.
5.
6.
7.
8.
9.
10.
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Assessment
Multiple Choice.
Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write your answer in a 1 whole sheet of paper.
Reference:
Technical-Vocational Livelihood/ Cookery 10 Learning Module
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