10

TLE
COOKERY
Module 1: PREPARE VEGETABLE
DISHES: Perform Mise En Place
Quarter 2, Week 1

JACKIELOU S. BALASUELA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT

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TLE – COOKERY Grade 10
Alternative Delivery Mode
Quarter 2: Module 1, Week 1: PREPARE VEGETABLE DISHES: Perform mise en place

First Edition, 2020

Development Team of the Module

Writer: JACKIELOU S. BALASUELA

Editor: JACKIELOU S. BALASUELA

Reviewer: LILIBETH G. RATIFICAR

Illustrator:
Layout Artist:

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

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

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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:

LESSON 1: PREPARE VEGETABLE DISHES (VD)

 LO 1. Perform mise en place (TLE_HECK10VD-IIa-9)

o Module 1 – Week 1:
1.1: Identify ingredients according to standard recipe
1.2: Prepare ingredients according to a given recipe,
required form and timeframe
1.3: Thaw frozen ingredients and wash raw vegetables
following standard procedures
 LO 2 – Prepare Vegetable Dishes (TLE_HECK10VD-IIb-c-10)
o Module 2 – Week 2:
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
2.4: Prepare suitable sauces and accompaniment in serving
vegetable dishes
 LO 3 – Present Vegetable Dishes (TLE_HECK10VD-IId-11)
o Module 3 – Week 3:
3.1: Present vegetable recipes with appropriate sauces and
accompaniments

 LO 4 – Store Vegetable Dishes (TLE_HECK10VD-IId-12

o Module 4 – Week 4:
4.1: Store vegetables based on the prescribed location and
temperature
4.2: Demonstrate vegetable storage in accordance with FIFO
operating procedures
4.3: Follow standard safety and hygiene procedures

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LESSON 2: PREPARE AND COOK SEAFOOD DISHES (PC)

 LO 1 – Perform mise en place (TLE_HECK10PC-IIe-14)

o Module 5 – Week 5:
1.1: Prepare the tools, equipment and ingredients based on
prescribed standards
1.2: Identify types, varieties, market forms, nutritive value and
composition of fish and seafood
1.3: Assemble ingredients according to recipes standard or
enterprise standard
1.4: Identify steps in processing fish

 LO 2 – Handle Fish and Seafood (TLE_HECK10PC-IIf-15)

o Module 6 – Week 6:
2.1: Handle seafood hygienically
2.2: Thaw frozen seafood correctly to ensure maximum quality
and maintain nutritional value

 LO 3 – Cook Fish and Shellfish (TLE_HECK10PC-IIg-i-16)

o Module 7 – Week 7:
3.1: Clean, cut and fillet seafood
3.2: Prepare ingredients according to a given recipe
3.3: Demonstrate various methods of cooking fish and shellfish

 LO 4 – Plate/Present Fish and Seafood (TLE_HECK10PC-IIj-17)

o Module 8 – Week 8:
4.1: Prepare and present fish and seafood dishes
4.2: Perform guidelines in serving fish and seafood dishes

 LO 5 – Store Fish and Seafood (TLE_HECK10PC-IIj-18)

o Module 9 – Week 9:
5.1: Ensure that trimmings fish and seafood are stored
hygienically
5.2: Check date stamps and codes where applicable to ensure
quality control
5.3 Store seafood in accordance with FIFO operating
procedures and standard storage requirements

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
.

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).

1. Which of the following vegetables is rich in carbohydrates?

a. legumes, peas, and beans c. Mushroom, tomatoes, and radish
b. Nuts, olives, and avocado d. Seeds, roots, and tubers
2. What is the flavour component of vegetables which gives strong flavour and odor
to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
a. Flavonoids c. Sugar
b. Glutamic acid d. Sulfur compounds
3. Which of the following is cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
a. Boiling c. Braising
b. Baking d. Sautéing
4. Which fat soluble compound is responsible for the green colouring of plants?
a. Anthocyanins c. Chlorophyll
b. Carotenoids d. Lycopene
5. Mrs. Torres needs more supply of Vitamin A. which of the following will she eat
to give her the nutrient she needs?
a. Alugbati c. Lettuce
b. Potatoes d. Saluyot
6. Chef Shane will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knife will she use?
a. Butcher knife c. Cutting knife
b. Channel knife d. Paring knife
7. Which of the following vegetables is cooked uncovered?
a. Fruit vegetables c. Roots and tubers
b. Green vegetables d. Yellow vegetables
8. How many colors is suggested on a plate to make it balance?
a. Four to five c. Three to four
b. One to two d. Two to three
9. These are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw or cooked.
a. flower c. tubers
b. fruit d. vegetables
10. Which of the following vegetables is a vitamin C rich vegetables?
a. Fruit vegetables c. Roots and tubers
b. Green vegetables d. Yellow vegetables

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Lesson PREPARE VEGETABLE

1 DISHES: Perform mise en

place

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

1. What are the principles of preparing vegetables?

2. What are the characteristics of quality vegetables?

3. How to thaw frozen vegetables?

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 What’s New

Vegetables need to be prepared before they are ready to serve or used as an

ingredient in a cooked dish. Prior to preparation you need to identify the various
kinds of vegetables and different tools and equipment needed in the preparation of
vegetables. It is an important factor to consider in the preparation of vegetables .

CLASSIFICATION OF VEGETABLES

A. According to parts of plants

 Gourd Family

Cucumber Pumpkin Chayote

 Seeds and pods

Beans Peas Corn Okra

1. Fruit Vegetables

Eggplant Sweet Pepper Tomatoes

Avocado

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 Roots and Tubers

Beets Carrots Radish

Turnips

Artichoke Potato Sweet Potato

 Cabbage Family

Cabbage Broccoli Cauliflower

 Onion Family

Onion Scallion

Leek

Garlic Shallot

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  Leafy Greens

Spinach Lettuce Lettuce

 Stalks, Stems and Shoots

Artichoke Asparagus

Celery

Fennel Bamboo Shoots

 Mushrooms

2. According to Chemical Composition

 Carbohydrates-rich vegetables – seeds, roots, tubers
 Protein-rich vegetables –legumes, peas, beans
 Fat-rich vegetables – nuts, olives, avocado
 High moisture content – mushroom, tomatoes, radish, green leafy vegetables
3. According to Nutritive Value
The following is based on their nutrient content since fruits and vegetables
are good sources of vitamins and minerals.
 Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
 Vitamin C-rich vegetables – yellow vegetables
 Vitamin B (complex) – legumes, peas, bean

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 What is It

Tools and Equipment Needed in Preparing Vegetables

1. Paring knife – used in paring.

2. Chef knife – uses in cutting

3. Cutting board - used to hold item while chopping

4. Colander - used to drain excess water after

washing

5. Bowls – used to hold vegetables

6. Utility tray – used to hold ingredients

7. Sauté’ pan - for sautéing or stir frying vegetables

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 8. Steamer – for steaming vegetables

9. Oven - for cooking vegetables oven-steam or bake

Flavour Components of Vegetables

1. Sugar – Fructose – the natural sugar that provides the sweetness in

vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when
combined with salt. It is found in large amount from young and fresh
vegetables.
3. Sulfur compounds – Give the characteristic strong flavour and odor of some
vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

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.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to violet pigments (beets)
tube, eggplants

FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES

1. Freshness - Fresh vegetables should be crisp and bright in colours.

2. Absence of decay or insect infestation

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 3. No mechanical damage or injury.
4. Right degree of maturity

5. Variety - Different varieties differ in colour, shape, texture and sometimes

flavour.

Vegetables are good sources of food nutrients that are very important in everyday
meals.

Nutritional Value of Vegetables

1. Vitamin A - Green leafy vegetables are sources of vitamin A. Examples:

alugbati, ampalaya leaves, kalabasa leaves, malunggay, petchay, sili leaves

2. Vitamin C Example: cabbage – type vegetables, bell peppers, lettuce, potatoes,

dark green and yellow vegetables

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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. Source of energy ( protein sparing and prevents ketosis)

2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
 Fiber content
 Glycemic load of diet
 Nutrient density and photochemical content Examples: wheat bran, whole
grain breads and cereals, cabbage, carrots, Brussels sprouts

PREPARING FRESH VEGETABLES

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.

3. Peeling and Cutting

 Peel vegetables as thinly as possible.
 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet
potato) or hold under water until ready to use.
 Save edible trim for soups, stocks and purees.

BASIC KNIFE CUTS

1. Chopping – done with a straight, downward cutting motion.

2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables

Apply safe and accurate cutting techniques in preparing vegetables according

to enterprise standards.

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Preparing Avocados

1. Grip the avocado gently on one side with

one hand, cut the avocado lengthwise
around the seed.

2. Open the avocado into halves to expose the

seed.

3. Scoop out the seed with the use of spoon

or scooper.

4. Gently tap the seed with a knife and twist

to get the seed out and discard.

5. Scoop out the avocado flesh with a spoon

or scooper.

6. Slice avocado into segments.

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Cutting and Shredding Cabbage

1. Pull off any bruised or wilted outer leaves from

a red or green cabbage head.
2. Cut the cabbage into halves.

3. Cut the halves into quarters lying flat side

down on the cutting board.

4. Use a paring knife to remove the hard core.

Repeat with remaining cabbage quarters.

5. Cut into slices or shred the cabbage to your

desired thickness.

Peeling and crushing garlic

1. To remove the paper skin of garlic, cut off the

base of the clove.

2. Place the clove on a board and gently slam it

with flat side of a knife.

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 3. The skin will burst and can easily be removed.

4. Cut the garlic into slices as thin as possible.

5. From garlic slices, mince it.

6. Crush the garlic as you want.

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.

1. Which of the following vegetables is rich in carbohydrates?

a. legumes, peas, and beans c. Mushroom, tomatoes, and radish
b. Nuts, olives, and avocado d. Seeds, roots, and tubers
2. What is the flavour component of vegetables which gives strong flavour and odor
to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
a. Flavonoids c. Sugar
b. Glutamic acid d. Sulfur compounds
3. Which of the following is cooking by placing blanched or raw vegetables in the
pan, adding liquid (stock, water, wine) then covering and cooking it slowly?
a. Boiling c. Braising
b. Baking d. Sautéing
4. Which fat soluble compound is responsible for the green colouring of plants?
a. Anthocyanins c. Chlorophyll
b. Carotenoids d. Lycopene
5. Mrs. Torres needs more supply of Vitamin A. which of the following will she eat
to give her the nutrient she needs?
a. Alugbati c. Lettuce
b. Potatoes d. Saluyot
6. Chef Shane will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knife will she use?
a. Butcher knife c. Cutting knife
b. Channel knife d. Paring knife
7. Which of the following vegetables is cooked uncovered?
a. Fruit vegetables c. Roots and tubers
b. Green vegetables d. Yellow vegetables
8. How many colors is suggested on a plate to make it balance?
a. Four to five c. Three to four
b. One to two d. Two to three
9. These are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw or cooked.
a. flower c. tubers
b. fruit d. vegetables
10. Which of the following vegetables is a vitamin C rich vegetables?
a. Fruit vegetables c. Roots and tubers
b. Green vegetables d. Yellow vegetables

Reference:
Technical-Vocational Livelihood/ Cookery 10 Learning Module

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