LAS-Cookery 10 Week 1-2

LEARNING ACTIVITY SHEET
10 Cookery 10 – Quarter 2 Week 1-2

Prepare Vegetable Dishes
Objectives:
MELC: Prepare Vegetable Dishes

L.O. 1 Perform Mise En PLace (TLE_HECK9-12VD-IIa-9)
Sub-Competency:
1.1. Identify ingredients according to standard recipe
1.2 Prepare ingredients according to a given recipe, required form, and

timeframe
1.3. Thaw frozen ingredients and wash raw vegetables following

standard procedures
Lesson Objectives:
o Identify classification of vegetables according to plant parts, chemical

composition, nutritive value
o Familiarize methods of preparing vegetables
o Perform basic cutting techniques for vegetable
o Understand the importance of observing principles of preparing
vegetables prior to cooking
Background Information for Learners
Vegetables need to be prepared before they are ready to serve or used as an

ingredient in a cooked dish. Prior to preparation you need to identify the various
kinds of vegetables and different tools and equipment needed in the preparation
of vegetables. It is an important factor to consider in the preparation of
vegetables.
Classifications of Vegetables
a. According to parts of plants

Gourd family
- Cucumber, pumpkin, chayote
Pumpkin
Cucumber Chayote
 Seeds and pods
- beans, peas, corn, okra
Peas
Beans Corn Okra
1. Fruit Vegetables
- avocado, eggplant, sweet pepper, tomato
Eggplant
Avocado Sweet Pepper Tomato
Roots and tubers

- beet, carrot, radish, turnip, artichoke, potato, sweet potato
Beets Turnip
Carrot
Artichoke Potato Sweet Potato
Cabbage family
- cabbage, broccoli, cauliflower, bokchoy
Bokchoy
Broccoli
Cabbage Cauliflower
Onion family
- onion, scallion, leek, garlic, shallot
Onion Scallion Leeks Garlic Shallots
Leafy greens
- spinach, lettuce
Spinach Romaine Lettuce Iceberg Lettuce
Stalks, stems, and shoots

- Artichoke, asparagus, celery, fennel, bamboo shoots
Artichoke Asparagus Celery Fennel Bamboo

Shoots
Mushrooms
Tools and Equipment Needed in Preparing Vegetables
Paring knife
- used in paring
Chef’s knife
- used in cutting
Chopping board
-used to hold item while chopping
Colander
- used to drain excess water after
washing
Bowls
- used to hold vegetables
Utility tray
- used to hold ingredients
Sauté pan
-used for sautéing or stir frying
vegetables
Steamer
- used for steaming vegetables
Oven
- used for cooking vegetables oven-
steam or bake
Flavor Components of Vegetables

1. Sugar
 Fructose – the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid
 This forms a product called monosodium glutamate when combined with
salt. It is found in large amount from young and fresh vegetables.
3. Sulfur compounds –
 Give the characteristic strong flavor and odor of some vegetables like
onions, leeks, garlic, chives, cabbage and broccoli.
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 chlorophyllins 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 white pigments
 3.2 - Anthocyanins – responsible for red and blue to violet pigments (beets)
Tube, eggplants
Vegetables are good sources of food nutrients that are very important in
everyday meals.
Nutritional Value of Vegetables
1. Vitamin A - Green leafy vegetables are sources of

vitamin A.
Example:
alugbati
ampalaya leaves
kalabasa leaves
malunggay
petchay
sili leaves
2. Vitamin C
Example:
cabbage – type vegetables
bell peppers, lettuce, potatoes
dark green and yellow vegetables
3. Vitamin B – complex
Beans and leafy greens are rich sources of vitamin B –
complex
Example:
ampalaya tops
kulitis
pepper leaves
saluyot
dried beans
4. Complex carbohydrates
 Complex carbohydrates are carbohydrate molecules with more than 20 – sugar
residue. They are called as polysaccharide.
 Functions of Carbohydrate:
1. Source of energy (protein sparing and prevents ketosis)

2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
 Fiber content
 Glycemic load of diet
 Nutrient density and phytochemical content
Example:
Wheat bran, whole grain breads and cereals, cabbage, carrots, Brussels
sprouts
Preparing Fresh Vegetables

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.
3.
Peeling and Cutting
Peel vegetables as thinly as possible.
Cut vegetables into uniform pieces for even cooking
Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
Save edible trim for soups, stocks and purees.
Basic Knife Cuts
1. chopping – done with a straight,

downward cutting motion.
2. Chiffonade (shredding) – making

very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing

and cutting into strips of appropriate
width
5. Mincing – producing very fine cut

usually for onions and garlic
6. Julienne and baton net – making

long rectangular cut
7. Pays Anne (Fermi ere) – making

curved or uneven cuts of the same
thickness
8. Rondelle – making cylindrical cut

9. Bias –making diagonal cut
10. Oblique, or roll cuts – making

diagonal cut by rolling the long
cylindrical vegetables
Learning Activities
Activity I – Name a Veggie
Directions: Identify and classify the given pictures. Write your answer in the
appropriate column.
VEGETABLE NAME CLASSIFICATION

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Activity 2: Guess What?
Direction: Identify the different methods of preparing fresh vegetables. Write the
correct method on the space provided.
1. 2. 3.
4. 5.
Activity 3 – Cut - A – Veggie Challenge
DIRECTION: Perform at least 3 basic knife cuts of vegetable available in

your kitchen.
REMINDER: Observe safety precaution while using the knife
For those with cellphone:

 Send a video presentation on the whole process cutting the vegetable
and send on our group chat or on my messenger account.
For those without cellphone:
 Write the whole process of cutting the vegetable in a clean sheet of
paper, it must be in proper order and avoid erasures
For those with cellphone:

Dimension Highly Skilled Moderatel Unskilled No
Skilled y Skilled attempt
(20points) (18 points) (15 points) (10 points)
(5 points)
Use of tools,
equipment
and
materials
Safety Work
habits
Methods of
preparing
vegetables
Orderliness
of
presentation
For those without cellphone:

Skilled Unskilled No
Highly Moderatel
attempt
Dimension Skilled y Skilled
(18 (10
(20points) (15 points)
points) points) (5 points)
Use of tools,
equipment and
materials
Safety
Precautionary
Measures
Methods of
preparing
vegetables
Orderliness of
steps/procedur
e
and neatness of
output
Activity 4: HUGOT LINES
DIRECTION: Make a HUGOT line with a theme on the importance of following

principles of preparing vegetable
Your output will be rated using the rubric below:
Content Very Good (10 pts.) Good (8 pts.) Fair (6 pts.)

Learner was able to Learner was able Learner was not
fully express his/her to express little able to express
Originality
ingenuity on the ingenuity on the ingenuity on the
output output output
Rhyming of words is Rhyming of Rhyming of
Choice of greatly evident in the words is evident words is not
words piece presented in the piece evident in the
presented piece presented
Message greatly suits Message suits Message did not
Theme-Based
the theme the theme suit the theme
Ideas are very clear Ideas are clear Ideas is not clear
Comprehension and easy to and easy to and easy to
understand understand understand
Answer Key
Activity 1:
NAME CLASSIFICATION
1. Chayote Gourd Family
2. Corn Seeds and Pods
3. Bokchoy Cabbage Family
4. Artichoke Roots and Tubers
5. Asparagus Stalks, Stems and
Shoots
6. Sweet Potato Roots and Tubers
7. Spinach Leafy Greens
8. Button Mushroom Mushrooms
9. Scallions Onion Family
10. Bamboo Shoots Stalks, Stems and
Shoots
Activity 2:
1. Washing
2. Peeling and cutting
3. Soaking
4. Washing
5. Soaking
Activity 3:
Answers may vary and rating will be based on rubrics
Activity 4:
Answers may vary and rating will be based on rubrics
References:
LM Cookery Module Grade 10, pp. 144-150
Internet Sources:
http://www.dvo.com/newsletter/weekly/2014/06-13-123/cooknart3.html
https://www.thekitchn.com/how-to-cut-carrots-194735?amp=1
https://www.shutterstock.com/search/diamond+cut+carrot
https://www.shutterstock.com/search/julienne+vegetables
https://www.google.com/imgres?imgurl
https://www.popsugar.com/food/Rondelle-Diagonal-Cut-21768073/amp
https://www.smartkitchen.com/resources/term/f/frenching-vegetables
https://chefspantry.com.au/product/carrot-angle-cut-oblique-cut-1-kg/
Prepared by:
JUNELYN M. SABROSO
Teacher III/Barobo NHS
Checked and Verified:
ROLDEN Y. CORREOS
HT-III/TECHVOC Dept. Head

LAS-Cookery 10 Week 1-2

Uploaded by

Copyright:

Available Formats

LAS-Cookery 10 Week 1-2

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

LAS-Cookery 10 Week 1-2

Uploaded by

Copyright:

Available Formats

LEARNING ACTIVITY SHEET

10 Cookery 10 – Quarter 2 Week 1-2

MELC: Prepare Vegetable Dishes

1.1. Identify ingredients according to standard recipe

1.2 Prepare ingredients according to a given recipe, required form, and

1.3. Thaw frozen ingredients and wash raw vegetables following

o Identify classification of vegetables according to plant parts, chemical

Background Information for Learners

Vegetables need to be prepared before they are ready to serve or used as an

a. According to parts of plants

Beans Corn Okra

Avocado Sweet Pepper Tomato

Roots and tubers

Artichoke Potato Sweet Potato

Onion Scallion Leeks Garlic Shallots

Spinach Romaine Lettuce Iceberg Lettuce

Stalks, stems, and shoots

Artichoke Asparagus Celery Fennel Bamboo

Flavor Components of Vegetables

Nutritional Value of Vegetables

1. Vitamin A - Green leafy vegetables are sources of

1. Source of energy (protein sparing and prevents ketosis)

Preparing Fresh Vegetables

Basic Knife Cuts

1. chopping – done with a straight,

2. Chiffonade (shredding) – making

3. Dicing – producing cube shapes

4. Diamond (lozenge) – thinly slicing

5. Mincing – producing very fine cut

6. Julienne and baton net – making

7. Pays Anne (Fermi ere) – making

8. Rondelle – making cylindrical cut

10. Oblique, or roll cuts – making

Activity I – Name a Veggie

VEGETABLE NAME CLASSIFICATION

Activity 2: Guess What?

Activity 3 – Cut - A – Veggie Challenge

DIRECTION: Perform at least 3 basic knife cuts of vegetable available in

REMINDER: Observe safety precaution while using the knife

For those with cellphone:

For those with cellphone:

For those without cellphone:

Activity 4: HUGOT LINES

DIRECTION: Make a HUGOT line with a theme on the importance of following

Content Very Good (10 pts.) Good (8 pts.) Fair (6 pts.)

Answers may vary and rating will be based on rubrics

Answers may vary and rating will be based on rubrics

LM Cookery Module Grade 10, pp. 144-150

Checked and Verified:

You might also like