2nd Quarter GRADE 10 - 1st Week
2nd Quarter GRADE 10 - 1st Week
2nd Quarter GRADE 10 - 1st Week
HOME ECONOMICS
(COOKERY)
Quarter 2
Technology and Livelihood
Education
Quarter 2 – Module 1:
Perform Mise’en Place
Lesson 1:
Principles of Preparing Vegetables..........................................................................
Lesson 2:
Characteristics of Quality Vegetables......................................................................
Lesson 3:
Thawing Frozen Vegetables Following Standard Procedure...................................
Lesson 4:
Washing Raw Vegetables Following Standard Procedure......................................
Post Assessment
References
Direction : Let us test what you know on preparing vegetable dishes by answering the
questions below. Read them carefully and choose the letter that best describes the statement.
Write your answer in your quiz notebook.
1. It is a category of food which can be obtained from any part of plant which is edible.
a. vegetable c. sugar
b. meat d. fruit
2. It is an edible part of the plant which is shoots from the roots or bulb and it always grows
above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or sea food, as well as after using the bathroom,
changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristic of quality vegetables which refers to the condition that are not
sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.
a. seasonal c. organic
b. local d. real
7. These are foods high in nutrients than food that is artificially grown out of season.
a. real c. organic
b. seasonal d. local
8. The quality of the vegetable where it is crisp and has bright colors.
a. variety c. mature
b. fresh d. damage
9. This is the most preferred method of thawing frozen vegetables.
a. use of microwave c. cook from frozen
b. thaw under water d. direct heat cooking
10. This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
11. The alternative of cooking frozen vegetables by direct from frozen.
a. thaw under water c. use of microwave
b. cook from frozen d. direct heat cooking
12. This is thawing the frozen vegetable by holding them in their packaging under cold running
water .
a. direct heat cooking c. thaw under water
b. use of microwave d. cook from frozen
13. The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14. The time frame of washing hands with hot soapy water.
a. 15 seconds c. 10 seconds
b. 30 seconds d. 20 seconds
15. This must not be used in washing raw vegetables.
a. bleach or cold water c. warm water or bleach
b. soap or hot water d. soap or bleach
PRE-ASSESSMENT 1.1:
Direction : To test yourself about the principles of preparing vegetables, answer the
questions below.
Direction: Using the table below, give an example of the nine classification
of vegetables.
Stem Vegetable
Leafy Vegetable
Flower Vegetable
Seed Vegetables
Root Vegetables
Tuber Vegetables
Fruit Vegetable
Fungi Vegetables
Lesson
Principles of Preparing
1 Vegetables
It’s very important to prepare food safely to help stop harmful bacteria from
spreading and growing. You can take some steps to help protect yourself and your
family from the spread of harmful bacteria.
Preparing vegetables can be threatening for some people because they come in
all kinds of shapes and sizes, and have different flavours and textures. However, after
cooking them once or twice, and getting the feel of how to treat them, one will be able to
figure out the cooking methods or flavourings that suit them best.
Vegetables are cooked to improve their color, texture, and flavour. For the
reason that there are vast varieties, the cooking methods will also vary depending on
the preferred result. In professional food service production, vegetables are often
blanched or par cooked in boiling salted water as a mise en place step, and finished by
other cooking methods such as sautéing, frying, or roasting.
DISCUSSION 1.1:
The nutritional content , the taste and texture of vegetables is affected by how
they are handled and how they are cooked . In like manner, vegetables must always be
washed before cooking or serving them raw.
Vegetables is a category of food which can be obtained from any part of plant
which is edible. The edible parts can be stem, leaves, flowers, roots, tubers and
sometimes fruits.
1. Stem Vegetables
It is an edible part of the plant which is shoots from the roots or bulb and it
always grows above the ground unlike roots or bulb. Examples are Artichoke,
Asparagus, Celery, Fennel, Bamboo, and Shoots.
2. Leaves Vegetables
Plants which has edible leaves fall under this category and the leaves can be all
separate or very compact. Some example are Spinach, Cabbage, Water Cress,
Lettuce, Bok Choy, Gai Lan, Choy Sum, Brussels Sprouts, Witloof, Silverbeet,
Radicchio, Kale, Collard Leaves, Swiss Chard, Mustard Leaves, and Fenugreek
Leaves .
3. Flower Vegetables
Some plants have flowers which is actually used as vegetables in culinary world,
these are seasonal and are found during a particular season of the year and such plants
are only grown for their flower buds. Some example of fruit vegetable are Cauliflower,
Broccoli, Courgette Flowers, Squash Blossoms, Artichoke, Agati (Dok Kae,
Thailand), Banana Flower, and Lotus.
This is the part of the plant which grows just below the ground and is the portion
which is in between the stem and the root, the root actually comes out from the bottom
of the bulb. Bulbs are generally in layers of skin and they are very strong in flavor. Some
examples are Onion, Garlic, Spring Onion, Leek, Kohlrabi, Fennel and Shallots.
This category include legumes which is used as food, it is actually the fruit of the
plant of which the seed is eaten, sometimes its peeled like green peas. Some example
are Mungbean,Garbanzos,Coepea,Kidney Bean, Soy Bean and White Bean.
6. Root Vegetables
This category includes plants of which roots are edible and is used as
vegetables. Usually long, round, and swollen taproot. Some examples of root
vegetables are Beet, Carrot, Radish, Horseradish, Turnip, Celeriac, Daikon, Enset,
Jicama, Konjac, Maca, Arrowroot, Chinese Water Chestnut, Taro, and etc.
7. Tuber Vegetables
In this category those plant fall in which the roots are modified and enlarged in to
a swollen structure that is full of nutrients, this vegetable usually grown at the end of the
plant root attached as a lump of rock, e.g. potato. Some example of this category are
Potato, Cassava, Sweet Potato, Taro, Jerusalem Artichoke, Yam, Yacon, Kumara,
etc.
8. Fruit Vegetable
Plants of which fruits are used as vegetable fall under this category, but plant
which bear sweet and fleshy fruit that are eaten raw does not fall in this category, also
plants of which grains or seed of their fruit are used do not fall in this category e.g.
Beans, and Legumes. Some example of this category are. Tomatoes, Avocado, Bitter
Gourd, Eggplant, Caigua or Bottle Gourd, Bell Peppers, Ackee, African Eggplant,
Ash Gourd or Winter Melon, Chayote, etc.
9. Fungi Vegetables
Commonly known as Mushrooms, and various types are available of which
some are edible and some are poisonous. Some examples of mushrooms are Button
Mushroom, Enoki, Oyster, Shitake, Truffles, Portabello, Boletus, Chanterelles,
Grifola Fondosa, Morchella, Shimeji, Straw Mushroom, Porcini, Morel, etc.
Preparing vegetables
Wash your hands before preparing foods. Hands should be washed thoroughly
with hot, soapy water for 20 seconds before and after handling fresh produce,
raw meat, poultry, or seafood, as well as after using the bathroom, changing
diapers, or handling pets.
Removing outer leaves or peeling may decrease the amount of pesticide
residues or harmful microbes on fruits and vegetables.
Wash all vegetables with cool tap water to remove dirt and residues.
Scrub firm produce with a clean produce brush.
Don't wash vegetables with household soaps and detergents.
Don't cross-contaminate. Use clean cutting boards and utensils when handling
fresh produce. Use one clean cutting board for fresh produce and a separate one
for raw meat, poultry, and seafood.
Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be
washed with hot, soapy water after coming in contact with fresh produce or raw
meat, poultry, or seafood.
Cutting boards and countertops can be sanitized with a solution of one
teaspoon of chlorine bleach in one quart of water. Be aware of the hazards
associated with storing and using bleach, and do not apply the solution directly to
fruits and vegetables.
Refrigerate fresh produce within two hours of peeling or cutting. Discard cut
produce left at room temperature for more than two hours.
1.Washing
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.
Serving
Fresh produce should be held unrefrigerated on the table no longer than two
hours.
Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at
picnics or other summer events. Keep raw meats in a separate cooler.
1. Sugar – Fructose – This is the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined
with salt and is found in large amount from young and fresh vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like onions,
leeks, garlic, chives, cabbage and broccoli.
3. Flavonoids
Anthoxanthin – responsible for the yellow pigments
Anthocyanins – responsible for red and blue to violet pigments (beets)
tube, eggplants
The food should be the same in taste, texture, yield, appearance, nutritional
value, and cost. Ensuing the correct portion sizes listed on a standardized recipe helps
to prevent running out of food and also controls the amount of food wasted.
References
Department of Education Competency-Based Learning Material for Fourth Year – pp. 129 , 130
and 131
Grade 10 Cookery Learning Material – pp. 144,145,146,147,149 and 150
https://www.slideshare.net/MarshaGurl/preparing-vegetables-and-fruits
https://slideplayer.com/slide/9003589/
http://www.fao.org/english/newsroom/focus/2003/fruitveg4.htm
https://www.scribd.com/presentation/412740917/Principles-in-Preparing-Vegetables
FORMATIVE ASSESSMENT 1.1:
Direction : In order to deepen your understanding of the lesson, browse the internet
about benefits of using ingredients based on standard recipes. Write it in your
assignment notebook.
Let us test how much did you learn on the principles of preparing
vegetables.
1. They have to be prepared before they are ready to serve or used as an ingredient in
a cooked dish.
a. vegetables c. fruits
b. ingredients d. solution
2. This is a category of food which can be obtained from any part of plant which is
edible.
a. fruits c. solution
b. vegetables d. water
3. These are parts of the plant where the leaves are used as vegetable.
a. stem c. leaves
b. seeds d. roots
4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of some
vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of beets and
eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete, specific set of written instructions for cooks to produce consistent,
high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involves the cost of one serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the product
being created.
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
product being created.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that include legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables
Direction: Study the word puzzle below. Find the vegetable and encircle
them. You can find them across and downward.
b r o c c o l i a b c d e f g
h i g k l n m n o p q r s t u
v g w x y i z a a b b c c d d
e a e f f o g g h h i i j j k
k r l l m n m n n o o p p q q
r l e e k s r s s t t u u v v
w i w x x y y z z a q b r c s
d c h i v e s t e u f v g w h
i x j y k g l z m a n a o b p
u u v v w g w x x y y z z b c
m n n o o p p q q r r s s t t
g g h h i l i j c j k k l l m
f f e e c a b b a g e d d c c
r s t u v n w x r y z a a b b
e f g h i t j k r l m n o p q
a b c d z y x t o m a t o e s
w v u t s r q p t o n m l k j
i h g f e d c b s q u a s h a
1. broccoli 6. onions
2. tomatoes 7. eggplant
3. cabbage 8. garlic
4. chives 9. carrots
5. leeks 10.squash
Direction: Write what you have learned about the principles of preparing
vegetables. To rate your answer, please refer to the rubric for scoring.
Journal Writing
Date:
Topic:
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I realized that____________________________________________________________
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Rubric
Chopsuey Ingredients
SCORE CRITERIA