10
TLE
COOKERY
Module 2: PREPARE VEGETABLE
DISHES
Quarter 2: Week 2
JACKIELOU S. BALASUELA
(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)
A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT
1
TLE – Grade 10
Alternative Delivery Mode
Quarter 2 – Module 2: PREPARE VEGETABLE DISHES
First Edition, 2020
Development Team of the Module
Writer: JACKIELOU S. BALASUELA
Editor: JACKIELOU S. BALASUELA
Reviewer: LEVIE J. LAQUIO
Illustrator:
Layout Artist:
Management Team:
Virgilio P. Batan Jr. - Schools Division Superintendent
Lourma Poculan - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS
Printed in the Philippines by ________________________
Department of Education – Region IX – Dipolog City Schools Division
Office Address: Purok Farmers, Olingan, Dipolog City
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module covers one lesson: • Lesson 1 – Prepare vegetable dishes
After going through this module, you are expected to:
1. Identify market forms of vegetables;
2. Select various kinds of vegetables according to a given menu;
3. Cook variety of vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition;
4. Prepare suitable sauces and accompaniment in serving vegetable dishes
Lesson
Prepare Vegetable Dishes
2
In this part, you are expected to learn on how to identify market forms of
vegetables, select various kinds of vegetables according to a given menu, cook
variety of vegetable dishes following appropriate cooking methods to preserve
optimum quality and nutrition, and prepare suitable sauces and accompaniment in
serving vegetable dishes.
1
What’s In
1. What are the different principles of preparing vegetables?
2. What are the characteristics of quality vegetables?
What’s New
1. What are the different market forms of vegetables?
2. What are the methods of cooking vegetable dishes and the factors in the
selection vegetables used for culinary arts?
What is It
Effects of Cooking Vegetables
1. Changes in texture
- Fibers are either softened or toughened.
A. Cellulose and hemicelluloses – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicelluloses
D. Addition of lime causes firmness or delay softening due to the reaction of
calcium from lime.
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 colour
Cooking for a short time, helps maintain colour.
4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- Caramelization 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
2
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 – flavoured vegetables uncovered.
Standard Quality of Cooked Vegetables
1. Colour
Bright, natural colour
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. Flavour
Natural flavour and sweetness
Strong – flavoured vegetables should be pleasantly mild, with no off flavours
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.
Cooking Frozen and Canned Vegetables
A.) Frozen Vegetables
Examine all frozen products when received to check quality.
Frozen vegetable requires shorter time in cooking because they have been
partially cooked.
Cook from the frozen state. Can cook directly into steamer or boiling salted
water.
Corn on the cob and vegetables that freeze in solid block like squash, should
be thawed for even cooking.
Add less salt. Most frozen vegetables are slightly salted during processing.
3
B.) Canned Vegetables
Drain vegetables and place half the liquid in a cooking pot, and bring to boil.
Add vegetables and heat to serving time. Do not boil for a long time.
Season liquid before adding vegetables to blend flavours of herbs and spices.
Use butter to enhance the flavour of most vegetables.
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
3. Cook from the frozen state. Can be cooked directly into steamer or boiling
salted water.
4. Corn on the cob and vegetables frozen in solid block like squash, should be
thawed for even cooking
5. Add less salt. Most frozen vegetables are slightly salted during processing
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 flavours of herbs and spices.
4. Use butter to enhance the flavour of most vegetables
Culinary Terms of Vegetables
Assortments of fresh vegetables like carrots, turnips, peas, pearl onions,
green beans, cauliflower, asparagus and artichokes.
Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into uniform slices
4
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley and sometimes mushrooms or
olives
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
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.
What I Can Do
MATCHING TYPE
Directions: Match Column A with Column B. Write your answers on a separate
sheet of paper.
COLUMN A COLUMN B
1. Bouquet Garniere a. Mushrooms
2. Printaniere b. Spinach
3. Jardiniere c. Cauliflower
4. Primeurs d. Cucumbers cooked in butter
5. Clamart e. Carrots
6. Ceecy f. Peas
7. Doria g. First spring vegetables
8. Dubarry h. Garden vegetables
9. Florentine i. Spring vegetables
10. Forestiere j. Bouquet of vegetables
Assessment
Directions: Enumerate on what are being asked. Write your answers on a separate
sheet of paper.
A. What are the ways of cooking vegetable dishes?
1. _____________________
2. _____________________
3. _____________________
4. _____________________
5. _____________________
B. What are the standard qualities of cooked vegetables?
1. _____________________
6
2. _____________________
3. _____________________
4. _____________________
5. _____________________
References:
Technical-Vocational Livelihood/ Cookery 10 Learning Module
https://www.merriam-webster.com/dictionary/saut%C3%A9
https://www.merriam-webster.com/dictionary/protein
