10 LEARNING ACTIVITY SHEET

Cookery 10 – Quarter 2 Week 3-4

Prepare Vegetable Dishes

Objectives:

MELC: PREPARE VEGETABLE DISHES

L.O. 2 Preparing vegetable dishes (TLE_HECK9-12VD-IIb-10)

Lesson Objectives:

o Recognize details on the market forms of vegetables

o Select various kinds of vegetables according to a given recipe
o Cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition
o Prepare suitable sauces and accompaniment in serving vegetable
dishes
o Manifest appreciation on the importance of preserving nutrients in
preparing vegetables

Background Information for Learners

Lesson 1: Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no

processing from the time they were harvested to the time they were marketed
or sold. Which also means that they remain in the same state from the time
they were harvested. Fresh vegetables are often referred to as produce andare
normally sold in the market, grocery stores, supermarkets, roadside stalls,
farmer’s market and vegetable farms.

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2. Frozen. The forms of vegetables that are commercially packed in plastic

bags or cardboard boxes. Naturally, these are frozen within hours of harvest,
but undergo several steps to warrant that their quality is preserved before the
actual freezing process.
 https://www.google.com/search?q=images-+forms+of+frozen+vegetables&tbm=isch&source=

a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and
then shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any
vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors,
to supermarkets and grocery stores.

3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from
vegetables and obstruct the growth of bacteria, yeasts and molds that can
stimulate spoilage and rotting of vegetables. Methods of drying vegetables
are: freeze drying, drum drying and sun drying.

4. Canned. This is the form of vegetables where vegetables are preserved.

Like freezing and drying,it helps make vegetables last longer. It makes
cooking with vegetables easier and more convenient.

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  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 (―apogǁ)
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.

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

Don‘t overcook.
Prepare vegetable as close to service time as possible and in small
quantities.
 If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
 Reheat at service time.
 Never use baking soda with green vegetables.
Cut vegetables uniformly for even cooking.
Cook green vegetables and strong – flavored vegetables uncovered.

 Standard Quality of Cooked Vegetables

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

Combine acid vegetables like tomatoes, to green vegetables just

before service to prevent discoloration of greens.

Lesson 2: Factors To consider in the Selection of Vegetables for Culinary

 Points to be considered before buying vegetables and fruits

1. The price of the vegetables

Price is an important factor to be considered before buying vegetables.
You must know the actual market price of a particular vegetable you want to
buy. If the sellers says that the price of an egg plant is Rs. 10 for ¼ kg, just
give a thought if the price is fairer. Then bargain with the seller regarding the
price of the vegetable. Convince him that the price is much cheaper
elsewhere so tell him that you cannot pay more. If he is not willing to pay the
price then tell him that you can look elsewhere. Then most of the seller
definitely reduces the price of the vegetable.

2. Geographical location
The vegetable stall should be nearer to your home. The price of the
vegetable is never so high and hence do not go to a distant place where you
need to travel by bus or rikshaw to get the vegetable. You simply spend
double amount to buy such a cheap vegetable. Remember that you should
not spend other expenses just to buy a vegetable. If you think that the
vegetable seller nearer to your home does not sell fresh vegetables then you
can walk a little distance and buy the vegetables. Always try to minimize
costs.
3. The vegetable you need
Before buying a vegetable you must properly note down the type of
vegetables you want to buy. Some people hastily buy the vegetables that are
already kept in the house. Check out into your baskets, refrigerators or bags
properly the type of vegetables that are already bought. You must buy the
vegetables that are not kept in the house.

4. Quantity of buying
You must buy the vegetables depending upon the number of members
in the house and the consumption of vegetables. If three members are
residing in the house then buy the quantity that suits your needs. You must
also have the idea of total consumption in the house. Normally if three
members reside in the house the quantity that is required is ¼ kg. The
vegetables should be consumed during the day. Do not buy many vegetables
in the house and stuff the fridge. Even refrigerators cannot preserve
vegetables for more than 3 days.

5. Freshness of the vegetables

The vegetables that are to be bought should be fresh. So do you buy
the vegetable that seem to be very stale. The vegetables may not be the ones
that are freshly bought from the market but they should not lose their texture.
If you are buying ladies finger then the vegetable should appear smooth when
you touch it. If the vegetable gets stale, then it becomes rougher. In this way
you have to test many other vegetables before buying.

6. Good quality
The vegetable should not be rotten from within and should appear
good. If the vegetable is rotten then usually a black pore appears somewhere.
You must view the vegetables very carefully before buying.

 Tips for buying fresh vegetables

When shopping for vegetables, key factors are firmness and color.
Choose those that are as firm or crisp as possible and consistent in coloring.
Unlike fruit, smell doesn’t play a big factor in a vegetable’s freshness,
although anything that smells overly sweet or sour is likely passed its prime.
As you browse your produce aisle, consider the following:

 Bell Peppers—Bell peppers should be firm and void of any soft spots. No
matter which color pepper you are purchasing, look for consistency along the
entire surface and
avoid any with split or broken stems.
 Cauliflower and Broccoli—Color is a key indicator of the freshness of
these
vegetables. Broccoli should be a pale green and cauliflower should be an offwhite,
void of any yellowing or browning. The heads should be heavy and
compact.
 Corn—The husk of corn should be pale green and moist looking, free of any
browning or drying. Whether purchased with or without the husk, the kernels
should be plump and firm to the touch.
 Root Vegetables—Carrots, beets, potatoes, and onions should be hard to
the touch and free of any cracking or soft spots. If roots are still attached, they
should be sturdy and crisp, void of any wilting.

 Leafy Greens—Use your fingers to assess as many layers of the greens as

possible. Both the leaves and stalk of kale, lettuce, and cabbage should be
crisp, void of wilting or browning. Check for any tears in the leaves. While a
few are expected to occur during delivery, avoid any with tears that are
beginning to brown.

Lesson 3: Methods of Cooking Vegetables

 Ways of Cooking Vegetable

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.

Preparation of Sauces and Accompaniment for Serving

 Vegetable Dishes

6 types of basic sauces

1. Mayonnaise – is a cold sauce made with eggs and olive oil. This is best
used as dressings for salads and also goes well with sandwiches and the
traditional fish and chips.

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2. Hollandaise – is a warm sauce made with butter and eggs, seasoned

with white vinegar and peppercorns. It is popular with steaks and
vegetables like broccoli and cauliflower.

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3.Tomato Sauce – are made with tomatoes and gives authentic flavour
to recipes. This is used in traditional ham and bacon, specifically using
tomato puree.

https:// www.google.com/search?
ei=EhIZX5q5AoH2wAPhm7rgAg&q=images-
+tomato+sauce&oq=

4. Brown Sauce – is also called as

espagnole, which is made with a meat
stock, done by simmering it for hours until it
reduces to a thick, rich brown
sauce. This particular sauce is the perfect accompaniment for grilled or
roasted red meat.
 https://www.google.com/search?ei=fTIZX6fuG5CJmAX5nayACQ&q=images-+brown+sauce&oq=

5. Veloute – is made with a roux of flour and butter. This is good for white
meats and perfect for continental cuisine.

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6. Bechamel – is also a roux made of milk flavoured with nutmeg. This

sauce goes well with lasagne, cannel oni and casserole dishes.

https:// www.google.com/search?
ei=3zIZX8W8DtCtoATXh7PwCQ&q=images-+bechamel+sauce&oq=

Learning Activities
Activity 1: Approve/Disapprove

Direction: Draw thumbs up if the statement is CORRECT and draw

thumbs down if the statement is INCORRECT. Use your quiz notebook.

______1. Fresh vegetables are those that have undergone little or no

processing from the time they were harvested to the time they were
marketed or sold.
______2. Fresh vegetables are often referred to as produce.
______3. Fresh vegetables are not found in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
______4. Frozen forms of vegetables are not packed in plastic bags or
cardboard boxes.
______5. Frozen vegetables are frozen within hours of harvest, but undergo
 several steps to warrant that their quality is preserved before the
actual freezing process.
______6. Frozen foods are washed thoroughly to remove any dirt, debris and
the chemicals that have been used.
______7. Frozen vegetables are directly packed for selling.
______8. Vegetables are dried or dehydrated for the purpose of not
preserving their shelf life.
______9. Drying is done by removing water from vegetables and to obstruct
the growth of bacteria, yeasts and molds that can stimulate spoilage
and rotting of vegetables.
______10. Canning makes cooking with vegetables easier and more
convenient.

Activity I: Choose and Pick

Direction: Below are the different ingredients of preparing a vegetable dish.

Choose the ingredients needed the vegetable dish recipes found below. Write the
letter of your answer in your activity notebook.

A. B. C.

D. E. F.

H. I.

G.
 J. K. L.

Recipe # 1
Vegetable Tagliatelle
Ingredients:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed
450 grams. celery root, peeled
4tbsp. butter

Recipe # 2

Sautéed Mushroom

Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. clarified butter or
salt to taste
pepper to taste

Recipe # 3

Lumpiang Ubod with Egg Wrapper

Ingredients:
½ kl stripped ubod
1 kl stripped sweet potato
½ kl carrot
½ kl cabbage
2 stalk celery
2 cups ground peanut
1 head garlic
2pcs onion
½ kl ground pork
1/4kl shrimps
2T fish sauce
1pc pork bouillon
Activity 3: Cooking Show

Direction: Prepare a vegetable dish using the different ways of cooking vegetable
available in your kitchen and make a sauce or accompaniment that matches your
vegetable dish.

REMINDER:
 Observe safety precautionary measures while using tools and equipment.

For those with cellphone:

 Send a video presentation on the whole process cutting the vegetable
and send on our group chat or on my messenger account.
For those without cellphone:
 Write the whole process of cutting the vegetable in a clean sheet of
paper, it must be in proper order and avoid erasures

For those with cellphone:

Dimension Highly Skilled Moderately Unskilled No
Skilled Skilled attempt
(20points) (18 points) (15 points) (10 points)
(5 points)
Use of tools,
equipment
and
materials
Safety Work
habits
Methods of
preparing
vegetables
Orderliness
of
presentation

For those without cellphone:

Skilled Unskilled No
Highly Moderately
attempt
Dimension Skilled Skilled
(18 (10
(20points) (15 points)
points) points) (5 points)
Use of tools,
equipment and
materials
Safety
Precautionary
Measures
Methods of
preparing
vegetables
Orderliness of
steps/procedur
e
and neatness of
output

Activity 4: Complete Me

1. General rules of cooking vegetables should be followed to……..

Criteria Very Good Good Fair

10 9 7
Content Exceptional use of Good use of ideas Average use of
knowledge ideas and and knowledge is ideas and
knowledge is evident knowledge is
evident evident
Quality and Product Product Product
information description is description is description is
clear , complete mostly clear , unclear,
and concise could be a little incomplete and
more concise not concise
Comprehension of Full Comprehension of Basic
content comprehension of the content as comprehension of
the content as well as ideas the content as
well as ideas stated explicitly well as ideas
stated explicitly and/or stated explicitly
and inferentially inferentially with and/or
with accurate a mostly accurate inferentially with
analysis analysis a generally
accurate analysis

Answer Key

Activity 1 – Approve/Disapprove

1. Thumbs up
2. Thumbs up
3. Thumbs up
4. Thumbs up
5. Thumbs up
6. Thumbs down
7. Thumbs down
8. Thumbs down
9. Thumbs down
10. Thumbs down

Activity 2- Choose and Pick

Recipe 1:
 A, B and E

Recipe 2:
  D

Recipe 3:
 J, C, B, F, E, I, G, H

Activity 3 –Cooking Show

Answers may vary and will be based on rubrics.

Activity 4- Complete Me

Answers may vary and will be based on rubrics.

References:

LM Cookery Module Grade 10 pp. 166-184

Internet Sources:

https://www.slideshare.net/eylinmeyy/market-forms-of-vegetables-
137343272#:~:text=Vegetables%20available%20in%20the%20market,they%
20were%20marketed%20or%20sold.
https://fruitsandveggies.org/stories/fresh-frozen-canned-dried-and-100-juice/
https://www.researchgate.net/publication/284708243_World_importance_mar
keting_andtrading_of_vegetables
https://www.researchgate.net/publication/284708243_World_importance_mar
keting_andtrading_of_vegetables
https://www.indiastudychannel.com/resources/138079-Points-be-
consideredbefore-
buying-vegetables.aspx
https://www.foodtown.com/articles/select-fresh-fruits-vegetables
https://www.escoffier.edu/blog/culinary-arts/tips-for-chefs-on-choosing-
theright-
ingredients/
https://www.indiastudychannel.com/resources/138079-Points-be-
consideredbefore-
buying-vegetables.aspx

https://www.theculinarypro.com/vegetable-cooking-methods
https://www.waitrose.com/home/recipes/tips_techniques/vegetable_technique
s.html
https://www.sharecare.com/health/cooking-and-health/what-healthy-
methodscooking-
vegetables
https://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-
andaccompaniments-
for-zerving-vegetables
https://en.wikipedia.org/wiki/Sauce
https://www.theculinarypro.com/sauces
https://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-
andaccompaniments-
for-zerving-vegetables
https://www.thespruceeats.com/mother-sauces-996119
https://www.pinterest.fr/coardable/mayonnaise/
https://www.pinterest.ph/ricndeb57/hollandaise-sauce/
https://www.bettycrocker.com/recipes/roasted-vegetable-tomatosauce/
a236ed1a-fb1e-4803-8bc8-ce7e5673f078
https://www.pinterest.ph/marylvalentine/brown-sauce/
https://www.gastronomiavasca.net/en/gastro/recipes/1674
https://www.gettyimages.com/detail/news-photo/pea-veloute-from-menton-
insouth-
boston-wednesday-july-7-news-photo/450172870
https://www.gettyimages.com/detail/photo/broccoli-pizza-with-white-sauceand-
chilli-flakes-royalty-free-image/1034017828
https://www.pinterest.co.uk/pin/378513543666265523/
https://clarissa623.wordpress.com/2011/03/28/ubod-heart-of-the-coconut/
amp/

Prepared by:

JUNELYN M. SABROSO
Teacher III/ Barobo NHS

Checked and Verified:

ROLDEN Y. CORREOS
HT-III/TECHVOC Dept. Head