Cookery 10

10
TECHNOLOGY AND LIVELIHOOD EDUCATION
QUARTER 2: LEARNER‘S MODULE 3:
PREPARE AND PRESENT VEGETABLE DISHES
(PRESENT VEGETABLE DISHES)
COOKERY
_

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Department of Education. Republic of the Philippines
 Cookery 10

TABLE OF CONTENTS

Module Title: Present Vegetable Dishes Page

Title Page……………………………………………………………………………………………………………….1-2

Overview…………………………………………………………………………………………………………………3

Objectives……………………………………………………………………………………………………………….3

Pre-Test………………………………………………………………………………………………………………….4-5

Learning Outcome 3 Content…………………………………………………………………………………6-10

Formative Assessment A ………………………………………………………………………………………11-13

Post – Test……………………………………………………………………………………………………………..14-15

Answer key……………………………………………………………………………………………………………..16

References……………………………………………………………………………………………………………..17-21

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Overview

The module covers the knowledge, skills and attitudes required in

presenting various vegetable dishes in the kitchen or commercial operation.

Inadequacy of diet is one of the first step towards poor nutrition; thus,
continuous check of diet especially fruits and vegetables are an important
measure in the maintenance of good nutrition.

Objectives

After completing the module, the students should be able to:

1. Identify the essential factors of food presentation;

2. Discuss plating styles with vegetable dishes;

3. Identify guidelines in plating;

4. Know creative presentation techniques;

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Let’s See What You Know

Pretest 1

Multiple Choice. Directions: Read the following questions carefully and choose the letter
that best describes the statement. Write your answer in your test notebook.
1. Select a plate large enough to hold food without hanging off the edge.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
2. Always arrange the best side of food on plate to avoid letting the diner rearrange
them before eating.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
3. Arrange vegetable on plate, that every item should be identifiable.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
4. Create a center of attention and relate everything to it.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
5. Toss vegetables with melted butter or ________.
a. Margarine c. Marinade
b. Lemon d. Puree
6. It is the ability to perform according to required standards.
a. Professional Skills c. Visual Sense
b. Good preparation and cooking techniques d. Portion size
7. Effective food presentation depends on the understanding of techniques involving
balance, arrangement, and garniture.
a. Professional Skills c. Visual Sense
b. Good preparation and cooking techniques d. Portion size
8. What is a proper cutting and cooking of vegetables?
a. Professional Skills c. Visual Sense
b. Good preparation and cooking techniques d. Portion size
9. This should be applied to colors, shapes, textures and flavors.
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 Cookery 10

a. Balance c. Arrangement on the plate

b. Portion size d. None of these
10. One important thing is, to keep in mind the convenience and comfort of the diner
when plating.
a. Balance c. Arrangement on the plate
b. Portion size d. None of these

Learning Outcome 3 Present Vegetable Dishes

• Presentation of prepared vegetable dishes

• Factors to consider in plating vegetable dishes

Essential Factors of Food Presentation

1. Good preparation and cooking techniques –

Proper cutting and cooking of vegetables

2. Professional Skills
Ability to perform according to required standards

3. Visual Sense
Effective food presentation depends on the understanding of techniques
involving balance, arrangement, and garniture.
• Balance
Select foods and garnishes that offer variety and contrast. This
should be applied to colors, shapes, textures and flavors.
• Portion size
▪ Match portion sizes and plates
▪ Balance the portion sizes of the items on the plate
• Arrangement on the plate
Many chefs display their creativity in plating presentations. One
important thing is, to keep in mind the convenience and comfort of
the diner when plating.

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Plating Styles with Vegetable Dishes

Classic arrangement:
1. Main item in front, vegetables, starch items and
garnish at the rear.

1. Main item in the center, with vegetable

distributed around it.

2. Main item in the center with neat piles of

vegetables carefully arranged around.

3. A starch or vegetable item heaped in the center, the main item

sliced and leaning up against it.

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 Cookery 10

Guidelines in Plating

1. Keep food off the rim of the plate.

Select a plate large enough to hold food without hanging off the edge.

2. Arrange the items for the convenience of the customer.

Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.

3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be identifiable.

4. Maintain unity.
Create a center of attention and relate everything to it.

5. Make every component count.

Garnishes are not added just for color, but sometimes they are needed to
balance a plate by providing an additional element.

6. Add sauce or gravy attractively on plate.

Pour sauce around or under the dish or covering only a part of the dish.
Always think of the sauce as part of the overall design of the plate.

7. Keep it simple.
Avoid making food too elaborate.

Creative Presentation Techniques

• Vegetable Purees
1. Cook vegetable until soft, then drain
well.
2. In food processor, process vegetable to
smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process
again.
5. Add whipping cream.
6.Using ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven or
microwave until hot.

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• Ribbon Vegetables

1. With vegetable peeler, shred carrot, corvette

and radish into long ribbons, about 2.5 cm.
wide, pressing lightly with peeler so ribbons
will be very thin.
2.Toss vegetables with melted butter or
margarine.
3. Cook until tender – crisp.

• Vegetable Rings

1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled.

Photo Collection
Directions: Follow instructions below:
1. Make a photo album on the creative presentation techniques for
vegetable cookery.
2. It should contain a minimum of 10 pages and a maximum of 15 pages.
3. Label each creative presentation.
4. Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given
task
4 Done creatively and neat enough with relevance to the given task
3 Done creatively and neat enough but no relevance to the given
task
2 Done simply and neat enough but not so relevant to the given
task
1 Done poorly with erasures and irrelevant to the given task

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 Cookery 10

Directions: Prepare and present creatively a Stir-Fried Mixed Vegetables applying your
own presentation design. Follow the procedures and ingredients given.

Stir Fried Mixed Vegetables

Tools/Equipment Needed:
Pan
Mixing Bowl
Ladle
Chopping Board
Knife
Plate for serving

Ingredients:
350 g Chinese cabbage, cut into chunks
8 dried black mushrooms, cut julienne ½t sesame oil
4tbsp. carrots, cut julienne 1 slices ginger root
4tbsp baby corn, drained ½t salt
4 scallions, cut into shreds 12tbsp water or chicken stock
4 tbsp oil 1/8 c cornstarch
1 garlic clove, crushed 12tbsp water, cold
Procedure:
1. Heat oil in a wok.
2. Add garlic.
3. Add ginger and salt.
4. Add cabbage and stir fry.
5. Add the remaining vegetables except shredded cabbage. Continue to stir fry
for 1 -2 minutes, then add shredded cabbage.
6. Add the stock, soy sauce, and cook until vegetables are crispy.
7. Mix cornstarch with cold water, then stir into vegetables to thicken the sauce.
8. Stir the sesame oil and serve at once.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing, cooking and presenting stir fried
vegetables and performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.
3 Follows correctly the procedures in preparing, cooking and presenting stir fried
vegetables and performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in preparing, cooking and presenting stir fried
vegetables with minor errors and performs the skill satisfactorily with some assistance
and/or supervision.
1 Was not able to follow the procedures in preparing, cooking and presenting stir fried
vegetables and performs the skill unsatisfactorily.

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 Cookery 10

B. Compute the Price Cost of this recipe:

Given:

Mark Up – 30%
Inflation Rate – 10 %

Common conversion:
1 tbsp-15 g/ml
1tsp - 5g/ml
1 cup-240g(dry)
1 cup – 250ml(liquid)
1 cup – 16 tbsp
1kilogram-1000 grams

Follow this table to compute the costing of the recipe below.

Purchased Description Quantity Unit Cost Price of the

Cost ingredient.

RECIPE:

1.Stir Fried Mixed Vegetables

Ingredients:
350 g Chinese cabbage, cut into chunks…………….75/kilogram
150g dried black mushrooms, cut julienne…………..100/kilogram
4tbsp. carrots, cut julienne………………………………...80/kilogram
4tbsp baby corn, drained………………………………….25/200g
250g scallions, cut into shreds…………………………..60/kilogram
4tbsp oil……………………………………………………..100/litre
1 garlic cloves, crushed………………………………5/clove
2 tbsp slices ginger root………………………………...70/kilogram
½t salt……………………………………………………..20/kilogram
12tbsp water or chicken stock………………………………30/litre
1/8 c cornstarch…………………………………………….50/kilogram
12tbsp water, cold…………………………………………….10/500ml
½t sesame oil……………………………………………..50/20

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 Cookery 10

Review of Learning Outcome 3

Post-test 1
Multiple Choice. Directions: Read the following questions carefully and choose the letter
that best describes the statement. Write your answer in your test notebook.
1. Select a plate large enough to hold food without hanging off the edge.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
2. Always arrange the best side of food on plate to avoid letting the diner rearrange
them before eating.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
3. Arrange vegetable on plate, that every item should be identifiable.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
4. Create a center of attention and relate everything to it.
a. Keep food off the rim of the plate.
b. Arrange the items for the convenience of the customer.
c. Keep space between items, unless, they are stacked on one another.
d. Maintain unity.
5. Toss vegetables with melted butter or ________.
a. Margarine c. Marinade
b. Lemon d. Puree
6. It is the ability to perform according to required standards.
a. Professional Skills c. Visual Sense
b. Good preparation and cooking techniques d. Portion size
7. Effective food presentation depends on the understanding of techniques involving
balance, arrangement, and garniture.
a. Professional Skills c. Visual Sense
b. Good preparation and cooking techniques d. Portion size
8. What is a proper cutting and cooking of vegetables?
a. Professional Skills c. Visual Sense
b. Good preparation and cooking techniques d. Portion size
9. This should be applied to colors, shapes, textures and flavors.
a. Balance c. Arrangement on the plate
b. Portion size d. None of these
10. One important thing is, to keep in mind the convenience and comfort of the diner
when plating.
a. Balance c. Arrangement on the plate
b. Portion size d. None of these
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 Cookery 10

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Department of Education
Republic of the Philippines

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