LEARNING MODULE NO.

6
TEACHING THE COMMON COMPETENCIES IN HOME ECONOMICS

Courses: Competencies:
a. Teaching the Common Competencies in HE  Vegetables
b. Purposive Communication  Communication
c. Understanding Self  Metacognition and Study Strategy

I. Learning Outcomes:

 Prepare vegetable menu underlying the principles of preparing vegetables.

 Apply the principle of vegetable selection and preparation.
 Familiarize with the proper selection, storage, and cooking of vegetables.

II. Learning Competency:

VEGETABLES
Vegetables are edible plants or parts of plants.

Classifications of Vegetables According to Parts of a Plant

Root vegetables or root crops are the starchy underground parts of a plant.

 Carrot  Rutabaga
 Parsnip  turnip
 Beet

Tubers are swollen, fleshy underground stems of plants.

 Yam  Cassava
 Crosne  Taro
 Potato  Sweet potato

Bulb vegetables are underground buds of plants generally possess strong taste and odor.
 Shallot  yellow onion
 Garlic  white onion
 pearl onion  red onion

Stems and shoots are stalks supporting leaves, flowers or fruits.

 Celery
 Fennel
 Bamboo shoot
 Asparagus
 Fiddlehead fern

Leafy vegetables are edible leaves from young herbs or vines of plants.
 ROMAINE  BELGIUM ENDIVE
 JUTE  HORSE RADISH
 KAMOTE TOPS  ALAGAW
 ARUGULA  KANGKONG
 FRISEE  MIZUNA

Flower vegetables
 KATURAY
  CAULIFLOWER
 SQUASH FLOWER
 peas and beans
 green beans
 kidney beans
 peas
 bean sprouts

Seed and Pod vegetables are parts from which a new plant will grow. It is sometimes called leguminous
vegetables.

Fruit vegetables include bitter melon, bottle gourd, chayote, cucumber, eggplant, unripe jackfruit,
squash, sweet pepper or chili pepper.

Classification of Vegetables According to Composition

 Green vegetables
 Starchy vegetables

Classification of Vegetables According to Flavor

 Mild vegetables
 Strong vegetables

Market Forms of Vegetables

 Fresh
 Frozen
 canned

Buying Fresh Vegetables

 The best time of the day to shop for fresh and quality vegetables is early in the morning Supply
never runs Out except tor weather changes, environmental interventions, and economic problems.
 Public market offers wide choices of vegetables at a cheaper price.
 Rare vegetables not found in the local market may be available in supermarkets in the produce
section.
 Buy enough amounts of vegetables or as needed only. This is avoid wasting a large quantity
which one may not intend to consume readily and all at once.
 Plan carefully as to what purpose one may intend to use the vegetable in cooking before buying.
 Personally pick vegetables and choose the best quality ones in the store.
 Buy by weight particularly in grams or kilograms.
 Observe proper etiquette in buying fruits by handling and returning vegetables with care to
preserve their appearance.

Signs of Quality
 Solid. It should feel heavy in relation to its size.

 Good color. It is not too pale or too dark.

 Crisp or firm.
 In good condition. It has no decay, soft spots or damage.

Preparing Raw Fresh Vegetables

 Wash vegetable thoroughly while holding it under cold runner water. Drain well using colander.
 Use vegetable brush to scrub hard vegetables.
 Never immerse the vegetables in water.
 Trim off damaged area of leafy vegetables. Cut or core out the bruised parts, tough parts or
inedible part.
 Some vegetables are eaten in its natural state. One may cut them into wodges, slices, strips or
chunks.
  Vegetables should be cut according to the recipe requirement.
 Pare vegetable skins using a vegetable peeler as thinly as possible to minimize wastage.

Storing Fresh Vegetables

 Remove ties and rubber bands.
 Make Sure all vegetables are drain well. No presence of water will spoil the vegetables taster.
 Remove vegetables from plastic bags without holes. One may use the plastic bags with holes to
allow air circulate inside.
 Segregate vegetables according to its type. Place them in separate containers with enough space
and no too close to each other so they will not rot easily.
 Potatoes, onions, garlic, and the likes are placed in room temperature in a cool, dry, and dark
area.
 Leafy vegetables are placed in the crisper section of a refrigerator unit just below it.
 If vegetable is wet, shake off the excess water. Too much moisture can make it spoil faster.
 Potatoes and carrots are sometimes not washed if it will not be used immediately. Dirt in its skin
keeps its shelf life longer.
 Vegetables should be used within a number of days not week or more.
 Sliced vegetables are best kept in a dry, airtight container and store in a refrigerator.

When vegetables are cooked properly, they....

 lose a few nutrients
 becomes mushy and unappetizing
 may lack flavor or have strong, unpleasant flavors.

Cooking Methods for Preserving Vegetable Nutrients:

 Vegetables require quick cooking. Stir trying and blanching are preferable ways of keeping some
of its nutrient values intact.
 Starch food items can be baked with their skins on like potatoes and squash.
 Use minimal amount of water, if possible, to keep its nutrients.

Nutritive Value of Vegetables

Vegetables are naturally loaded with vitamins and minerals. They have fibers that aid in
digestions. Protein, sugar, and starch are most richly 1ound in vegetable seeds, root crops, fruits,
and flowers. Dark green and yellow vegetables are particularly plenty in Vitamin A as well as
other minerals.

The Quality of Vegetables Depends on:

 Favorable conditions for their growth;
 The season of their harvest;
 The variety of the vegetable;
 Degree of maturity,
 Size and uniformity of shape; and
 Presence of defects

A Guide for Selecting Vegetables

 Alugbati - shiny, fresh, crisp, free from decay
 Asparagus - should have closed, compact tips.
 Bell Pepper - has a glossy sheen and firm walls or sides.
 Bitter Melon (Ampalaya) - bright green color, crisp not limp, firm, free from bruises and insect
bites, free from yellowish portions.
 Bottle Gourd (Upo) - smooth light green skin
 Broccoli - bud clusters should be dark green and stems should not be thick or tough.
 Cabbage - should have a firm head and heavy size, leaves should good green color and free from
insect bites.
 Cabbage (Repolyo) - fresh green leaves; free from decayed parts
  Carrots - crisp. good orange color, well formed, smooth, well colored and firm.
 Cauliflower - uniform creamy white color, free from discoloration, solid and compact head, have
hard, clean, firm heads: compact and encased in tender green leaves.
 Celery - the stalk should have solid, rigid feel and leaves should be fresh and crisp.
 Celery (Kintsay) - fresh, young leaves, crisp stalks
 Chayote (Sayote) - decayed parts; large. firm, free from bruises and external thorns.
 Chinese Cabbage (Petsay) - whole fresh green leaves, free from decayed parts light green skin;
firm and juicy: free from
 Cucumber (Pipino) - should be well-shaped, firm, crisp and juicy
 Eggplant (Talong) - whole, glossy violet skin; free from decayed parts and bruises, plump, firm,
dark rich purple color, free of scars and decay.
 Gabi (Taro) - clean. firm, and free from black spots.
 Green Beans (Habichuelas) - has a bright, fresh appearance with a good green color.
 Green onions - crip, tender.
 Gumbo Lady Finger (Okra) - young, ender, fresh, has a green color, and free from blemishes;
pods tender yet firm; young and fresh green color; and more than 4 inches long; free from
blemishes.
 Leck - fresh, has a young tender bulb.
 Lettuce (Letsugas) - crisp bright green leaves, free from decay.
 Mushroom (Kabui)caps closed around neck, light colored, smooth, firm cap
 Onions (Sibuyas) firm with small necks; free from decayed parts.
 Patola (Sponge Gourd) - tender, young, juicy, firm, fairly well-formed.
 Potatoes (Patatas) - firm, free from green parts, free from decay, and blemishes, clean, free from
cuts and decays.
 Puso ng Saging - dark purple in color.
 Radish (Labanos) - smooth white skin; firm and young fresh leaves, if attached, smooth and free
from bruises.
 Sigarillas (Winged Beans) - young and tender, free from insect bites.
 Snap beans (Abitsuelas) - crisp, tender, bright green color, free from blemishes.
 Squash (Kalabasa) - smooth skin, free from bruises, pulp-bright yellow, firm, glossy
 String beans (Sitao)snaps when bent, free from decay; free from bruises and should snap when
broken.
 Swamp Cabbage (Kangkong) - fresh young leaves, free from decay
 Sweet Potatoes - smooth, bright, uniformly colored skin free from signs of decay.
 Togue (Mongo beans sprout) - clean, with the roots and peelings of the sprouts removed.
 Tomato (Kamatis) - bright red or yellowish-red color, firm, crisp, free from blemishes
 Tomatoes - well-formed, plump, and firm.
 Ube - free from black rot, deep violet.
 Upo - (Bottle gourd) -firm, well-formed with light green color.

III. Learning Activities:

Directions: Group yourselves into three. Choose one recipe that use vegetables as the main ingredients in
salad. Prepare the recipe using the learning evaluation as a guide and follow the instruction carefully.
Copy the score sheet in a long bond paper. Present your output to your teacher for judging. (45 pts)

IV. Learning Evaluation

Good Fair Poor

Criteria for Evaluating Soup (3) (2) (1)
I. Name of Products:
 1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. working table is kept orderly while preparing the ingredients

b. use only the proper and needed utensils and dishes

c. use time-saving techniques and available devices
2. Cleanliness and sanitation
a. well- groomed and properly dressed for cooking, use of clean apron,
hair nets, hand towel and pot holder
b. Sanitary handling of food
c. Follow safety precautions
3. Conservation of nutrients
a. proper preparation and cooking procedures
b. following the recipe correctly

Score: (maximum 45 points)

TOTAL SCORE
Name of the students: Assessed by:

V. Enrichment.

Directions: Answer the question briefly. (5pts.)

1. Why vegetables need to be prepared before they are ready to serve? Explain.

Better to eat vegetables and fear no creditors, than eat duck amd hide from them
-The Talmud

Prepared by:

MARICRIS B. AN
Instructor I

Recommending Approval:

JESLEE A. DALISAY, LPT

Coordinator, BTVTED Department

Approved by:
DR. ELIZABETH A. MARAVILLA, LPT
College Administrator