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LAS 10 m1
LAS 10 m1
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
Name: _____________________________________________________Date:___________________
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 color, texture,
and flavor to our meals. They also give vitamins and minerals.
Vegetables are important part of a healthy diet because it provides nutrients vital for
health and maintenance of your body. It also provides health benefits to people to
reduce the risk of some chronic diseases including heart attack and stroke. Vegetables
protect people against certain types of cancer, reduce obesity and type two diabetes,
lower blood pressures, reduce the risk of developing kidney stones and help decrease
bone loss.
preserve the texture and color of vegetables, they should be cooked until just
tender crisp which means they can easily bite with a bit of a snap.
Avoid adding too much fat
Most vegetables are quite low in calories. Sautéing veggies in lard (fat from
animals) can increase the calories up too high.
Smaller/young vegetables have often milder flavor
Smaller/young vegetables are more tender and more flavorful than mature
counterparts.
Blanching minimizes vitamins loss
Blanching vegetables in hot water for just a minute takes away much of the raw
taste but minimizes vitamin losses because the process is quick.
The addition of spices, herb, onion, garlic, vinegar, or citrus juice can add flavor
with no additional calories.
Classifications of Vegetables
According to parts of plants
Gourd family- cucumber, pumpkin, chayote
Roots and tubers- beet, carrot, radish, turnip, artichoke, potato, sweet potato
Mushrooms
Color Components
1. Chlorophyll – a fat soluble compound responsible for the green color of plants.
When combined with acid, it forms pheophytin which produces an olive-green
color. When combine with alkali, it forms chlorophyllin's which produces a
more intense green color. The addition of baking soda when cooking that results
to brighter green color, 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
Characteristics of Quality Vegetables
The following are some characteristics of quality vegetables
1. Vegetable should be free from surface blemishes due to decay and those free from
bruises because they are more perishable.
2. Right degree of maturity
3. Vegetable pods should be full and easily snapped, not dry looking and are still
green.
TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
4. Root crops are best without dark spot and it must be crisp not soft.
5. Legumes or dry seeds should not be powdery or holes.
Thawing of vegetables is different in thawing meat and seafoods. To preserve the
delicate cell of all frozen vegetables, different methods can be used.
Methods of Thawing Vegetables
1. Thaw by cooking direct from frozen stage. Boil a little water as possible, generally
about ½ to ¾ cup of water per 16 ounces of frozen vegetables in a covered saucepan
over a low to medium heat. Some nutrients may dissolve in water, that is why it is
important to use a little water as possible. Occasionally separate pieces of vegetables
as they cook until it becomes tender (typically 6 to 10 minutes)
2. Stir-fry or microwave the frozen vegetables by placing directly in a microwave-safe
bowl with 1 to 5 tablespoon of water for 4 minutes. Check the vegetables and stir
them. Continue cooking until they are heated through. To stir-fry, heat a frying pan or
wok and add vegetable or corn oil. Gently add the frozen vegetables and stir-fry for 4
to 8 minutes until they become crisp.
3. Partially thaw specific leafy and bulky frozen vegetables such as broccoli, turnips,
and green spinach by running them in their packaging cold water. Corn on the cob
should be partially thawed before cooking for the cob to be heated through by the
time, the corn is cooked, letting the corn sit after thawing or cooking causes sogginess
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.
Limp vegetables can be soaked briefly in cold water to restore crispness.
TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
Activity 1
Answer the question below:
1. What qualities should you look for when buying vegetables?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Activity 2
Make a portfolio of the different knife cuts. Your score will be rated using this rubric.
Score Criteria
5 Artistically and creatively done with full illustrations and pictures of knife cuts
4 Artistically and creatively done with some illustrations and pictures of knife cuts
3 Properly done with some illustrations and pictures on knife cuts
2 Properly done with few illustrations and pictures of knife cuts
TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS