10

COOKERY
SPECIALIZATION
()
FORTUNA SEVA CASILLER
Writer
LEIZLEE BAUTISTA DAOWAG
Team Leader

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TLE 10-COOKERY
Quarter 2-Week 2
Department of Education • Republic of the Philippines
Welcome to the Technology and Livelihood Education (TLE) Module on Cookery 10.
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to process
the contents of the learning resource while being an active learner.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Pretest before moving on to the other activities included in the
module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that
through this material, you will experience meaningful learning and gain deep understanding of
the relevant competencies. You can do it!

Learning Outcome 2: Prepare Vegetable Dishes

For this lesson, perform mise en place in preparing vegetables will be introduced to you.
Specifically, this module will help you to:
1. Identify market forms of vegetables
2. Select various ways of cooking vegetables.
3. Understand the effects of cooking vegetables

Multiple Choices
Directions: Read each question carefully. Write your answer in the module.

1. Change in color is one of the effects of cooking vegetables but cooking it for a short time
helps maintain the __________ of vegetables.
A. taste B. color C. texture D. fiber
2. Which among the following is NOT part in the general rules of vegetable cookery?

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TLE 10-COOKERY
Quarter 2-Week 2
A. Don’t overcook
B. Cut vegetables uniformly for even cooking.
C. Cook green vegetables and strong – flavored vegetables uncovered.
D. Seasoning should not mask the natural flavor.
3. One way of cooking vegetables by means of draining it as soon as they cooked and then
cool quickly under cold water to prevent overcooking from the residual heat.
A. Boiling and steaming C. sautéing and pan-frying
B. Braising D. deep-frying
4. It is the best way to cook starchy vegetables because dry heat produces desirable
texture.
A. Boiling and steaming C. sautéing and pan-frying
B. Baking D. deep-frying
5. A market form of vegetables that is drain and place half its liquid into the cooking pot and
bring it to a boil.
A. Canned vegetables C. fresh vegetables
B. Thawed vegetables D. canned vegetables
6. It can be used to enhance the flavor of most vegetables.
A. Butter B. salt C. vinegar D. oil
7. In cooking vegetables, texture change because _________________ .
A. Addition of acid toughens fibers of vegetables
B. Vegetables contain high amount of water
C. Vegetables has little effect and very soluble
D. Used to maintain the color of the vegetables
8. Don’t overcook, prepare vegetable close to service time and cut vegetables uniformly for
even cooking are some of the general rules in ____________________.
A. Seafood cookery B. vegetable cookery C. starches cookery D. egg cookery
9. What is the color of the vegetables according to the standard quality of cooked
vegetables?
A. Pale and not bright C. bright and natural color
B. bright but not natural color D. Dull and little bright
10. It requires shorter time in cooking because they have been partially cooked.
A. Frozen vegetables C. fresh vegetables
B. Thawed vegetables D. canned vegetables

UNSCRAMBLE GUESS
Directions: Identify the word as describe in each sentence by choosing the correct
answer from the scramble letters. Write the correct answer in your module.

SAINWHG - __________ 1. A method of cleaning with the use of water.

HPICOPNG- _________ 2. Basic knife cut done with a straight, downward and cutting
motion.
RESFH - ____________ 3. A quality of vegetables that should be crisp and bright in colors.
GELPIEN - ___________ 4. It means to remove or separate a thin covering or part from the
Outside.
NOHKSIG-__________ 5. In this preparation, vegetables absorb some liquid.

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TLE 10-COOKERY
Quarter 2-Week 2
PREPARE VEGETABLES DISHES
Various dishes can be cooked with vegetables and knowing its different market forms
can also help you to decide which vegetables to buy and to prepare. Vegetables are marketed
as either fresh, frozen, dried, and canned.

Market Forms of Vegetables

1. Fresh vegetables are vegetables that have undergone little
or no processing from the time they were harvested to the
time they were marketed or sold. In general, they remain in
the same state as when they were harvested.

[Link]
etables_and_fruits_at_the_market.jpg

2. Frozen vegetables are commercially packaged in plastic

bags or cardboard boxes. Typically, vegetables are frozen
within hours of harvest, but they undergo several steps that
ensure their quality before the actual freezing process

[Link]

3. Drying or dehydrating preserves vegetables and prolongs

their shelf life. Removing water from vegetables inhibits the
growth of bacteria, yeasts and molds that can otherwise
promote spoilage and rot in vegetables.

[Link]

4. Canning is also a method of food preservation which helps

make vegetables last longer. Also, like the other two
methods, canning makes cooking with vegetables easier and
more convenient, as using canned vegetables instead of
fresh ones eliminates several steps in food preparation

[Link]
anning_tomatoes.jpg

In using Frozen and Canned Vegetables in cooking here are some tips.

A.) Frozen Vegetables

1. Examine all frozen products when received to check quality.
2. Frozen vegetable requires shorter time in cooking because they have been partially
cooked.

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TLE 10-COOKERY
Quarter 2-Week 2
3. Cook from the frozen state. Can cook directly into steamer or boiling salted water.
4. Corn on the cob and vegetables that freeze in solid block like squash, should be
thawed for even cooking.
5. Add less salt. Most frozen vegetables are slightly salted during processing.

B.) Canned Vegetables

1. Drain vegetables and place half the liquid in a cooking pot and bring to boil.
2. Add vegetables and heat to serving time. Do not boil for a long time.
3. Season liquid before adding vegetables to blend flavors of herbs and spices.
4. Use butter to enhance the flavor of most vegetables.
Effects of Cooking Vegetables
1. Changes in texture
2. Water is either lost or absorbed.
3. Changes in color
4. Changes in nutrients
General Rules of Vegetable Cookery
1. Don’t overcook.
2. Prepare vegetable as close to service time as possible and in small quantities.
3. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at
service time.
4. Never use baking soda with green vegetables.
5. Cut vegetables uniformly for even cooking.
6. 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 should not mask the natural flavors
6. Sauces - do not use heavily and 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.

Ways of Cooking Vegetables

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.

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TLE 10-COOKERY
Quarter 2-Week 2
Activity 1. Spider Map
Objective: List down the general rules in in vegetable cookery
Materials: Pencil and paper
Directions. Using the spider map graphic organizer, write the general rules in vegetable
cookery. Write your answer in the space provided and be ready to explain it further (optional).

General
Rules in
Vegetable
Cookery

Activity 2 – CHANGES ARE INEVITABLE!

Objective: Identify the changes that happen in preparing vegetables.
Materials: Pencil and paper
Directions: Based on the given changes in vegetables during its preparations, write if it is
changes in texture, water is either lost or absorbed, changes in color or changes in nutrients.

____________1. Fibers are either softened or toughened

____________2. Vegetables become limp.
____________3. Protein become more soluble and digestible
____________4. Deeper red purple or blue depending on alkalinity in prolonged cooking.
____________5. Vitamins may be destroyed in heat like vitamin C.

Activity 1.3 NAME NAMES VEGGIES!

Objective: Recognize vegetables dishes prepared on the different ways of cooking vegetables.
Materials: Pen and paper.
Directions: From the list of different ways in cooking vegetables listed in the next page, ask
your mother, guardian or any member of your family who always cook your food at home for an
example of vegetable dish. Write your answer in the space provided.
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TLE 10-COOKERY
Quarter 2-Week 2
Ways of Cooking Vegetables Sample Vegetable Dish

1. Boiling and steaming - _______________

2. Braising - _______________
3. Deep-frying - _______________
4. Baking - _______________
5. Sautéing and pan frying - _______________

 Vegetables are marketed as either fresh, frozen, dried, and canned

 Use butter to enhance the flavor of most vegetables.
 Effects of cooking vegetables are changes in texture, water is either lost or
absorbed, changes in color and changes in nutrients
 Boiling and steaming, sautéing and pan-frying, braising, baking and deep-frying
are the different ways of cooking vegetables.

PICTURE ANALYSIS
Direction: Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines that
is made from mixed vegetables steamed in fish or shrimp sauce. Write at least five important things
to remember on how to cook it properly and prevent it from overcook on the spaces provided below
the picture.

[Link]

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
______________________________________.

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TLE 10-COOKERY
Quarter 2-Week 2
Multiple Choices
Directions: Read each question carefully. Write your answer in the module.

1. One way of cooking vegetables by means of draining it as soon as they cooked and then
cool quickly under cold water to prevent overcooking from the residual heat.
A. Boiling and steaming C. sautéing and pan-frying
B. Braising D. deep-frying
2. Changes in color is one of the effects of cooking vegetables but cooking it for a short
time helps maintain the __________ of vegetables.
A. Taste B. color C. texture D. fiber
3. A market form of vegetables that is drain and place half its liquid into the cooking pot and
bring it to a boil.
A. Canned vegetables C. fresh vegetables
B. Thawed vegetables D. canned vegetables
4. Which among the following is NOT part in the general rules of vegetable cookery?
A. Don’t overcook
B. Cut vegetables uniformly for even cooking.
C. Cook green vegetables and strong – flavored vegetables uncovered.
D. Seasoning should not mask the natural flavor.
5. It is the best way to cook starchy vegetables because dry heat produces desirable
texture.
A. Boiling and steaming C. sautéing and pan-frying
B. Baking D. deep-frying
6. Don’t overcook, prepare vegetable close to service time and cut vegetables uniformly for
even cooking are some of the general rules in ____________________.
A. Seafood cookery B. vegetable cookery C. starches cookery [Link] cookery
7. It can be used to enhance the flavor of most vegetables.
A. Butter B. salt C. vinegar D. oil
8. In cooking vegetables, texture change because _________________ .
A. Addition of acid toughens fibers of vegetables
B. Vegetables contain high amount of water
C. Vegetables has little effect and very soluble
D. Used to maintain the color of the vegetables

9. What is the color of the vegetables according to the standard quality of cooked
vegetables?
A. Pale and not bright C. bright and natural color
B. bright but not natural color D. Dull and little bright
10. It requires shorter time in cooking because they have been partially cooked.
A. Frozen vegetables C. fresh vegetables
B. Thawed vegetables D. canned vegetables

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TLE 10-COOKERY
Quarter 2-Week 2
LEARNING OUTCOME 2 – PREPARE VEGETABLE DISHES

Directions: Write a reflective learning on the preparation of raw vegetables.

I realized that in In preparing vegetable The learning that I can

cooking vegetables dish, it is important to share to my family is
___________________ ___________________ ___________________
__________________ _________________. _______________.

LEIZLEE B. DAOWAG
Team Leader
RHAMLYN S. SUCGANG
Validator
JUSTINE C. MONTOYA
Illustrator

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TLE 10-COOKERY
Quarter 2-Week 2