Grade 10

TLE - HE
COOKER
Y
QUARTER 2 – MODULE 2

Preparing Vegetable Dishes

 Lesson
Market Forms of Vegetables
1

What I Need to Know

Vegetables are said to be vital to the general good health of human beings, providing essential
vitamins and minerals, dietary fiber, and phytochemicals, and reducing risk from dangerous diseases and
other medical conditions.
Vegetables are grown worldwide in almost 200 countries. A world vegetable survey showed 392
vegetable crops cultivated worldwide. Most of these vegetables are marketed fresh with only a small portion
processed. Almost three-fourths of the world's production of vegetables occurs in Asia, mostly in China,
which produces over half of the world's vegetables.
Knowing the different market forms of vegetables can be of help in deciding which vegetables to buy
and prepare. Vegetables that are available in the market are fresh, frozen, dried, or canned.

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. Fresh vegetables are often referred to as produce and
are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and
vegetable farms.
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.
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.

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
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 reaction of calcium from lime (―apog‖)
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

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  Combine acid vegetables like tomatoes, to green vegetables just before service to prevent
discoloration of greens.

Lesson
Factors to Consider in the Selection of Vegetables for Culinary
2

What I Need to Know

Buying fruits or vegetables may seem to be a very simple activity. Anybody who has money can buy
fruits and vegetables. But buying vegetables or fruits in a right way does require some efforts. The work of
buying sounds to be very simple but every person should apply his thoughts before buying them.
A person should consider many points before buying vegetables. But if you want to be a good
homemaker you must consider some points.
In lesson 1, you learned about the importance of identifying the market forms of vegetables.
Lesson 2 is on the need to know the factors in choosing vegetables for your cooking activity.
When shopping for vegetables, the key factors are firmness and color. Choose those that are as
firm or crisp as possible and consistent in coloring.
Before you begin picking through your favorite golden delicious apples or sorting through leafy
bundles of lettuce, there are a few key things to keep in mind. It is important to know that most commercial
farms pick fruit and vegetables well before ripeness so that they are delivered to the grocery store at the
peak of freshness. However, your senses play the biggest role in identifying the best fruits and vegetables,
and you’ll have to use your hands, eyes, and nose.

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

2. Geographical location
The vegetable stall should be nearer to your home. 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.

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4. Quantity of buying
You must buy the vegetables depending upon the number of members in the house and the
consumption of vegetables. 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. 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. You must view the
vegetables very carefully before buying.

Lesson
Methods of Cooking Vegetable Dishes
3

What I Need to Know

As consumers demand healthier menu options, professional kitchens today are combining more
vegetables into their menus. The popularity of locally grown and organic foods, along with the rise of
vegetarian and Mediterranean diets, has made vegetables very much in demand. Since vegetables are
delicate in nature and deteriorates rapidly, they must be handles with extra care to maintain their integrity.
Equally important in the cooking process is the added step of shocking the vegetables in an ice
water bath, which brightens and sets the color, thus making them more visually appealing. Some of the
vegetables like roots or dried legumes need prolonged cooking to tenderize and make them digestible,
while others like tender leafy greens, may only need a few second to help set their color. Deep frying,
grilling, braising and roasting develops distinct texture, colors and flavors through caramelization or the
addition of flavorful liquids.
Buying good vegetables builds your overall health. If you buy vegetables at an effective rate then
you can save money in thousands in year.

Cooking vegetables
Cooking activates flavour molecules and provides important textural changes to vegetables.

 Use optimal cooking methods and techniques to preserve color, flavour, texture and nutrients.
 Overcooking can create bitter or unpleasant flavors to develop in vegetables from the
cabbage family.
 Vegetables in the onion family mellow and sweeten when cooked.
Packed with flavour and nutrients, fresh vegetables are an important part of our diet. And, as our
guide shows, there's more than one way to enjoy them at their best.

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 The taste of fresh, perfectly cooked vegetables is one of life's great pleasures and are an essential
part of a healthy diet. To get the full nutritional benefit, vegetables must be cooked as lightly as you can,
and as soon as possible after buying them, as this helps to retain not only the flavour, but also the valuable
nutrients.
As any nutritionist will tell you, eating a wide variety of foods is essential for good health.

Methods of cooking vegetables

1. Boiling
Boiling is fast and easy to control. The secret is to use as little water as possible and avoid
overcooking so all the vitamins and flavour are retained.

2. Steaming
Steaming vegetables is the best way of retaining flavour, colour and vital nutrients. Just be careful
not to overcook them as this will make them limp and tasteless

3. Blanching
Blanching is a technique used to soften vegetables, either to remove their raw edge before adding
to salads or to loosen skins on foods such as tomatoes or shallots. Vegetables should also be blanched
before they are frozen, as this destroys the enzymes that cause deterioration. Just add vegetables to a pan
of boiling water, return to the boil and cook for one minute. Then plunge the vegetables into iced water to
stop the cooking process. Drain and pat dry with kitchen paper before using or freezing.

4. Roasting
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste wonderful cooked
this way. Roasting works by intensifying flavours and causing natural sugars to caramelise, creating a crisp
outer coating and a tender centre

5. Stir-frying
Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste. Cut
the vegetables into small, even-sized pieces, add a little oil to a preheated wok or frying pan and heat until
just smoking

6. Griddling
Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a crisp
coating and a tender centre. For the best results, make sure your barbecue or griddle pan is hot before you
start. Slice the vegetables so they sit flat in the pan, then brush with a little oil. Avoid pricking them while
they are cooking, as this will release their juices and dry them out. To get the chargrilled stripe effect, don't
move them as they cook - just turn them once.

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 Lesson Preparation of Sauces and Accompaniment
4 for Serving Vegetable Dishes

What I Need to Know

Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part
of the meal, or dish. The addition of a sauce to a particular dish can transform the overall presentation of it.
Sauces come in a variety of styles and consistencies. They can be thick or thin, rich and creamy, or
light and delicate. Depending on the purpose, sauces can be strongly flavoured, hot and spicy, or even
sweet to be served with a dessert.
Accompaniments on the other hand are highly flavoured seasonings of various kinds offered with
certain dishes. The purpose is to improve the flavour of the food or to counteract its richness or texture.
Healthy methods of cooking are those that do not require adding fat and are quick cooking methods.
Cooking vegetables by steaming in a pot or in the microwave; grilling in a grill basket; boiling, or baking are
all fat free methods of cooking vegetables. Stir frying with a small amount of oil is yet another healthy way
to cook vegetables.
Many vitamins and other valuable nutrients will leach into water when food is cooked in large
amounts of water. So if you want to preserve nutrient loss in your foods the best cooking methods will be
where a minimum amount of water is used or no water is used.
Sauces are the height of a chef’s achievement requiring study and practice to master. A great
saucier must have a discriminating palate and the ability to understand how to build a depth and harmony
into a sauce.
The French term sauce is derived from the Latin word salus which means salted. For Italians and
Spanish people, they call it salsa. Sauces are meant to enjoy and compliment foods, and make them more
interesting to eat. They pull together different elements of a dish to compliment or provide a contrast in
flavors and textures. Some sauces like a classic demi-glace, take days to prepare, while others, including
vinaigrette can be made very quickly. Sauces can be as simple as thickened pan juices, or as complex as
a Mexican mole or an Indian curry.

History of sauces

Records of sauces dating from around 200 AD and attributed to Apicius, an authoritative text of
cooking from ancient Roman, include highly seasoned preparations of herbs, spices, vinegar, honey and a
form of fermented fish sauce called garum.
These sauces were usually prepared with a mortar and pestle and are thickened with pounded rice,
nuts or bread. From the Roman times up to the Middle Ages, dating around the 14th century, European
sauce preparation does not appear to have changed much. Garum, a fish sauce gave way to vinegar and
verjus as a flavouring, and almonds on the other hand, were used to thicken them. During the crusades,
exotic spices from the Middle East came into popular demand. Earlier in the 15th century, chefs began to
learn about the benefits of reducing sauces to concentrate flavors by simmering them on the stove. They
also learned about clarification and straining sauces to get better texture and smoothness.

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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.
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.
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.
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.
5. Veloute – is made with a roux of flour and butter. This is good for white meats and perfect for
continental cuisine.
6. Bechamel – is also a roux made of milk flavoured with nutmeg. This sauce goes well with lasagne,
cannel oni and casserole dishes.

Activity 1. Recall some facts on the different forms of vegetables by answering the questions
below.
Direction: Complete the sentences by writing on the lines the correct word or group of words. Choose your
answers from the box.
1. Fresh 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 and are normally sold in the market,
grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms.
3. vegetables are commercially packed in plastic bags or cardboard boxes.
4. Frozen vegetables are thoroughly to remove any dirt, debris and the chemicals that have
been used.
5. The vegetables that are frozen are then sorted and inspected, so as to get rid of any vegetables that
are not fit for .
6. Dried form of vegetables are dried or to preserve and prolong their shelf life.
7. Drying is done by removing from vegetables that can obstruct the growth of bacteria,
yeasts and molds can also stimulate spoilage and rotting of vegetables.
8. Freezing, drumming and sunning are the methods of vegetables.
9. Canning is the form of vegetables where vegetables are .
10. makes cooking with vegetables easier and more convenient.

canning preserved drying water produce

dehydrated consumption washed frozen vegetable

Activity 2: Knowing the factors to consider in choosing vegetables.

Direction: Match Column A with Column B. Write only the letter of your answer.

Column A Column B

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1. The factor to consider in buying a. price
vegetables which refers to the
amount.
2. The type of the vegetable must b. vegetable you need
must be properly noted.
3. The vegetable to buy depends on c. quantity of buying
the number of members in the
house that will consume the
vegetables.
4. The vegetables should not be d. good quality
rotten from within and should
appear good.
5. The vegetables store should be e. geographical location
be nearer to your home.
6. The key factors in buying f. firm and has good color
vegetables.
7. These vegetables must be firm g. bell peppers
and no soft spots.
8. The vegetable to be bought in the h. corn
market that the husk should be
pale green, moist looking, and free i. leafy greens
of any browning and drying.
9. In choosing this vegetable, use j. smell
your fingers to assess as many
layers as possible.
10.Unlike fruit buying, this doesn’t k. root vegetables
play a big factor in a vegetable’s
freshness.

Activity 3: Recalling ideas in cooking vegetables.

Direction: Read twice the statements below. Then, fill in the blanks with the correct answer. Use your quiz
notebook for your answers.

1. As demand healthier menu options, professional kitchens today are combining more
vegetables into their menus.
2. Since are delicate in nature and deteriorates rapidly, the must be handled with extra
care to maintain their integrity.
3. Deep-frying, , braising, and roasting develop distinct textures, colors and flavours through
caramelization or the addition of flavourful liquids.
4. Packed with flavour and , fresh vegetables are important part of our diet .
5. To get the full nutritional benefit, vegetables must be as lightly as you can.
6. As any nutritionist will tell you, eating a wide variety of foods is essential for good .
7. Vegetables should be before they are frozen for the purpose of destroying enzymes that
will cause deterioration.
8. Roasting works by intensifying and causing natural sugars to caramelize, creating a crisp
8
 outer coating and a tender center.
9.Griddling and are direct heat cooking methods which produce vegetables with a crisp
coating and a tender centre.
10. To get the chargrilled stripe , don’t move them as they cook, just turn them once.

Activity 4: Discuss the importance of using sauces in vegetable dishes.

Directions: Give your idea of knowing the importance of sauces.

Your answer will be rated using the scoring rubric below:

Clarity ( specific & concrete ) 35 %

Organization 35 %
Balance 30 %

ANSWER KEY:

Technology and Livelihood Education 10

References
Department of Education Competency-Based Learning Material for Fourth
Year – p. 132
Grade 10 Cookery Learning Material – pp. 136,137,138, and 139

Technical-Vocational-Livelihood Home Economics Cookery for Grade 10 –pp. 150

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Name:
Grade & Section: Date:
Score :

Technology and Livelihood Education 10 (Cookery)

SUMMATIVE Evaluation NO. 2

Direction: Write TRUE if the statement is correct and FALSE if it is incorrect. Write your answer on a sheet
of paper.

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. Frozen forms of vegetables are not packed in plastic bags or cardboard boxes.
3. Vegetables are dried or dehydrated for the purpose of not preserving their shelf life.
4. 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.
5. Canning makes cooking with vegetables easier and more convenient.
6. Price is an important factor to consider in buying vegetables.
7. In buying vegetables, the stall should be near to your home.
8. The good quality of the vegetables does not appear good.
9. Use your fingers in assessing leafy green vegetables.
10. Your senses do not play a big role in identifying the best fruits and vegetables.

Direction: Choose your answers on the box. Write it on your answer sheet.
espagnole hollandaise garum
velouté bechamel salsa

1. Term for sauces in Spanish and Italian.

2. This is a fermented fish sauce
3. It is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorn.
4. It is a roux made of milk flavored with nutmeg.
5. This is good for white meats and perfect for continental cuisine.

Direction: From the six methods of cooking vegetable, select two and compare. Write your answers in your
answer sheet. For checking your answer, refer to the rubric given. (10 points)
SCORE CRITERIA
4 Explains very clearly the complete differences between the
two methods of cooking vegetables.
3 Explains clearly the complete differences between the two
methods of cooking vegetables.
2 Explains partially the differences between the two methods
of cooking vegetables.
1 Was not able to explain any differences between the two
methods of cooking vegetables.

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