10

TLE–COOKERY
Quarter 2 – Lesson 1:

Perform Mise’ en Place

https://www.shutterstock.com/search/prepared+vegetabl e

REGION VI – WESTERN VISAYAS

TECHNOLOGY LIVELIHOOD EDUCATION

WEEKLY HOME LEARNING PLAN

 GRADE: 10
QUARTER: 2 WEEK 1
DATE LEARNING LEARNING LEARNING TASK MODE OF
(for the AREA COMPETENCY DELIVERY
week)
January Cookery 10 1.1 Prepare > Read and understand about Digital learning
1822, 2021 ingredients the lesson indicated on this modality
according to a module
given recipe, > Answer the Pre Assessment
required form Test
and time frame > Answer the Post Assessment
1.2 Thaw frozen Test
vegetables > Perform the task#1 and
1.3 Wash raw Task #2
vegetables > Answer Summative
following standard Test >Answers should be written
recipe in your intermediate pad.
REMINDER:
1. SUBMIT OUTPUT FOR THE WEEK ON THE AGREED SCHEDULE
2. REVISIT ALL MODULES IF ALL REQUIRED TASKS ARE DONE FOR
SUBMISSION
3. DONT LEAVE ANYACTIVITY/TASK UNANSWERED
 10
TLE–HE
COOKERY
Quarter 2 – Prepare Vegetable
Dishes LO 1 -
Perform Mise’ en Place

This instructional material was collaboratively developed and reviewed by

educators from public and private schools, colleges, and or/universities. We
encourage teachers and other education stakeholders to email their feedback,
comments, and recommendations to the Department of Education at action@
deped.gov.ph.

We value your feedback and recommendations.

Department of Education Republic of the Philippines

Technology and Livelihood Education (TLE) – Grade 10

Learner’s Materiials
First Edition, 2020

1
Published in the Philippines
By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by DepEd Region 6 – Western

Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE Learner’s Material

Writer: Mary Grace S. Bioneda, Yehlaine Estores

Illustrators:

Layout Artists:

Schools Division Quality Assurance Team:

Division of ___________Management Team:

Regional Management Team

Ma. Gemma M. Ledesma,
Dr. Josilyn S. Solana,
Dr. Elena P. Gonzaga,
Mr. Donald T. Genine,
(Learning Area EPS)

Introductory Message
Welcome to TLE-HE- Cookery 10!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Negros Occidental and DepEd Regional Office VI - Western
Visayas through the Curriculum and Learning Management Division (CLMD). This is
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.
2
 Learning Activity Sheet is self-directed instructional materials aimed to guide
the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The TLE-HE- Cookery 10 Learning Activity Sheet will help you facilitate the
leaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and learner. This will
be made available to the learners with the references/links to ease the independent
learning.

For the learner:

The TLE-HE- Cookery 10 Learning Activity Sheet is developed to help you

continue learning even if you are not in school. This learning material provides you
with meaningful and engaging activities for independent learning. Being an active
learner, carefully read and understand the instructions then perform the activities and
answer the assessments. This will be returned to your facilitator on the agreed
schedule.

3
 Perform Mise’en Place

INTRODUCTION
This lesson deals with the principles of preparing vegetables, the different
characteristics of quality vegetables, thawing frozen vegetables and washing raw
vegetables following standard procedure. This will also help the learners in developing
your skills in identifying ingredients according to standard recipe and preparing
ingredients according to a given recipe. The importance of preparing vegetables safely
to help stop harmful bacteria from spreading and growing. With this, you can take some
steps to help protect yourself and your family from the spread of harmful bacteria.

CONTENT STANDARD
The learner demonstrates understanding preparing and cooking vegetable dishes

PERFORMANCE STANDARD
The learner independently prepare and cook vegetable dishes

LEARNING COMPETENCIES After going through this module, you are expected to:

1. Prepare ingredients according to a given recipe, required form and time frame
2. Thaw frozen ingredients
3. Wash raw vegetables following standard recipe

Pre- Assessment Test

Direction: To test yourself about the principles of preparing vegetables, answer the
questions below. Write your answers in your intermediate pad (LETTER ONLY).

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

64
LESSON Performing Mise’ en
1 Place

The nutrient content, the taste and the texture of vegetable plants is affected the way
they are handled and cooked. With this reason, it is of utmost importance for vegetables
to be always washed before cooking or serving them. The importance of preparing
vegetables safely to help stop harmful bacteria from spreading and growing. With this,
you can take some steps to help protect yourself and your family from the spread of
harmful bacteria.

Vegetables has to be prepared before they are served 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 since it is an
important factor to consider in the preparation of vegetables.

Classification of vegetables 1. Stem Vegetables

It is an edible part of the plant which 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

Vegetables that are leafy belong in this category such as 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

Plants that has flowers is used as vegetables in the culinary world. They are
seasonal and abundant during a particular season of the year. Such plants are only grown
for their flower buds. Examples of these are cauliflower, broccoli, courgette flowers,
squash blossoms, artichoke, agati (dok kae, Thailand), banana flower, and lotus.

4. Stalk or Bulb Vegetables

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 flavour .
Examples are onion, garlic, spring onion, leek, kohlrabi, fennel and shallots.

5. Seed Vegetables (Beans)

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,

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 carrot, radish, horseradish, turnip, celeriac, daikon, enset, jicama, konjac, maca,
arrowroot, Chinese water chestnut, taro, and etc.

6. Tuber Vegetables

In this group are those plants in which the roots are modified and enlarged into a
swollen structure that is full of nutrients. They are usually located at the end of the plant
root attached as a lump of rock, e.g. potato. These vegetables are potato, cassava, sweet
potato, taro, Jerusalem artichoke, yam, yacon, kumara, etc.

7. Fruit Vegetable

The vegetables that bear fruits are under this category. But there are plants that
bear sweet and fleshy fruit that are eaten raw and plants of which grains or seed of their
fruit are used, do not fall in this category. Examples are beans, legumes, tomatoes,
avocado, bitter gourd, eggplant, caigua or bottle gourd, bell peppers, ackee, African
eggplant, ash gourd or winter melon, chayote and other plants.

8. Fungi Vegetables
Commonly known as mushrooms, and various types are available of which some
are edible and some are poisonous. Some examples are button mushroom, enoki, oyster,
shitake, truffles, portabello, boletus, chanterelles, grifola fondosa, morchella, shimeji,
straw mushroom, porcini, morel, etc.

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.

https://www.shape.com.sg/food/eas y-to-prepar e-vegetables /

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.

https://www.shape.com.sg/food/eas y-to-prepar e-vegetables /

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.

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 https://www.shape.com.sg/food/eas y-to-prepar e-vegetables /

https://www.shape.com.sg/food/eas y-to-prepar e-vegetables /

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
Serving
• Fresh produce should be placed unrefrigerated on the table not 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.

Flavor Components of Vegetables

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.
Color Components of Vegetables
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.

 beta carotene from carrots and squash
 lycopene, from tomatoes
3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments (beets) tube,
eggplants

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 Characteristics of Quality Vegetables
Quality of fresh vegetables is generally based on the chemical composition or physical
characteristics or a combination of these two factors. Features of interest to the consumers are
visual appearance, texture and firmness, sensory, nutritional and food safety. These can be
estimated by destructive methods and some by non-destructive methods.
Moreover, the ideal characteristics for quality grades will differ with commodity. That
is why, it is very important to be aware of market standards for each commodity that you are
going to prepare.

Factors to consider in choosing good quality vegetables

1. Freshness
• Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety
• Different varieties differ in color, shape, texture and sometimes flavor.

Vegetables are important sources of vitamins, minerals, and antioxidants providing

human health benefits. Regular intake of recommended amount of vegetables leads to sound
health. Most of the vegetables have low fat and calories, minerals, dietary fiber, folic acid,
vitamin A, and vitamin C.
On the other hand, the quality of vegetables depends on the production system and
handling procedures after harvest, horticultural production systems, environmental factors, and
management practices.

Freezing is considered as one of the oldest, better and most widely used methods of
food preservation. This method allows the preservation of taste, texture, and nutritional value in
foods. Freezing is a quick and convenient way to preserve fruits and vegetables at home. Home
frozen fruits and vegetables of high quality and maximum nutritional value can be produced
done correctly.
Thawing frozen vegetables is actually a little more complex than the standard method
of thawing meats and seafood overnight in the refrigerator. Frozen vegetables are an easy way
to include more nutrient-rich foods in your diet. They are convenient, have a long shelf life and
cook quickly. Frozen vegetables are often picked at the peak of ripeness and flash frozen, to
preserve nutrients and prevent spoiling. So, they have much of the same nutritional value as
fresh vegetables.
If you purchase frozen raw or lightly blanched vegetables, you may want to cook them
and re-freeze them so they are that much faster to prepare for a quick meal. This process requires
some strategy so that you do not lose too much quality or essential nutrients.
1. Cook From Frozen
The preferred method of thawing frozen vegetables is to cook them direct from frozen.
Bring a little water ½ to 2/3 cup per 16 ounces of frozen vegetables to boil in a covered
saucepan over medium heat. Add the vegetables and cover.
Separate the pieces as they cook. Continue doing it until the vegetables are tender,
typically 7 to 10 minutes.
To stir-fry frozen vegetables, heat a wok or a skillet, add peanut oil. Add the frozen
vegetables and cook for 5 to 7 minutes until crisp.

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 2. Microwave
Microwave frozen vegetables is an alternative of cooking direct from frozen. Place
them directly in a microwave-safe bowl with 2 to 4 tablespoons of water, and microwave it
for 4 minutes. Check the vegetables and stir. Continue cooking minute by minute until heated
through.

3. Thaw Under Water

Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip greens and spinach.
Do this by holding them in their packaging under cold running water. Avoid using warm or hot
water. Press the packaging lightly with your fingers and thumbs to feel the change in texture of
the frozen vegetables to thaw. Open the packaging and briefly drain in a colander before using in
a recipe.
Tip. It is important to cook frozen vegetables immediately after thawing to avoid mushiness.

If you also have leftover thawed and cooked vegetables in your refrigerator, you can
freeze them within three to four days, but they may not taste up to par. If you prefer, you can
sauté, boil or steam most frozen vegetables without thawing them first. Corn on the cob is best
thawed in the refrigerator or in cold water before cooking. However, leafy greens, such as
spinach, do best when soaked in cold water, or they may release too much water into your recipe.

Warning

Please do not thaw foods, including vegetables, on the counter or outside because it will
invite dangerous bacteria, which can lead to food poisoning. If you thaw vegetables in the
microwave they reach a high temperature that calls bacteria, so you must cook them
immediately to preserve quality and prevent food-borne illness. If you have left your vegetables
outside of the refrigerator for more than two hours, discard them, as they may have developed
dangerous bacteria.
Washing Raw Vegetables
Following Standard Procedure
Washing of all fresh produce must be done using running and drinking water before
peeling, cutting or eating.

• Wash hands with hot soapy water, for at least 20 seconds, before and after handling
fresh produce, or raw meat, poultry or seafood, as well as after using the bathroom,
changing diapers, or handling pets.

• Wash all fresh produce under running, drinking water before peeling, cutting or
eating. The wash water temperature should be 10 degrees warmer than the temperature
of any produce being washed to prevent thermal shock and absorption of water and
bacteria to the inside cells.

• Scrubbing with a clean brush is only recommended for produce with a tough
rindor peel (such as carrots, potatoes, cucumbers and squash) that will not be bruised or
scratched by the brush bristles.

• Discard outer leaves of leafy vegetables like lettuce and cabbage before washing.

• Do not wash fruits and vegetables with bleach or soaps - it can absorb into the
product and change the taste.

9
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 • Use of wax coatings on some produce keeps the moisture and keep good quality. Wax
coatings are safe to eat. Remove the wax by scrubbing with a produce brush under
running water.

Clean fresh produce before preserving even if it will be peeled.

• Work in small quantities to prevent loss of quality and nutrients.

• Wash produce with clean running water that is close to the temperature of the produce. If
the water temperature is too warm or too cold, any bacteria near an opening or cut may
contaminate the produce.
• Wash and drain produce BEFORE removing caps, cores, pits, seeds, skins or shells.
• Wash through several changes of clean water in a clean sink. Use water at a temperature
close to the temperature of the produce.
• Wash produce with rinds and skins using a vegetable brush under running water.
• Lift produce out of the water so the dirt is washed off and will not get back on the food.
• Do not let produce soak in water.

1210
 Post -Assessment
Test I. Direction: Let us test how much you learned from it. Write your answers in your
intermediate pad.

1. It refers to the characteristics of fresh vegetables which is generally based on its chemical
composition or physical characteristics.
a. quality c. value
b. freshness d. quantity
2. These can be estimated by destructive methods and some by non- destructive methods.
a. features c. freshness
b. value d. quality
3. Producing very fine cut usually for onions and garlic.
a. chopping c. pays anne
b. mincing d. rondelle
4. Classification of vegetables that includes legumes
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetable
5. The vegetable that contains natural flavorings and are not sprayed with any pesticides or
chemicals.
a. minimally processed c. contains real ingredients
b. organic d. local

Test II. Recognizing facts in washing raw vegetables.

Direction: Tell whether the statement is true or false. Write T if the statement is correct and the
letter F if not true.

______1. We wash hands using soapy water for at least 20 minutes.

______2. All fresh, new and old produce should be washed under running drinking water before
peeling, cutting or eating.
______3. Scrubbing with a clean brush is not recommended for produce with a tough rind or
peel that will not be bruised by the brush bristles.
______4. Retain outer leaves of leafy vegetables like lettuce and cabbage before washing.
______5. Wash fruits and vegetables with bleach or soaps so as not to change the test.
PerformanceTask 1: Describing one’s experience in
thawing frozen foods.
Direction: At home, we practice freezing our foods to avoid it from spoilage and it follows
the need to thaw them. With this in mind, in your own experience, tell how you thaw frozen
vegetables at home. “

13
11
How to thaw froz en
vegetables

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Explains very clearly the complete

guidelines in thawing frozen foods.

3 Explains clearly the complete

guidelines in thawing frozen foods.

2 Explains partially the guidelines in

thawing frozen foods.

1 Was not able to explain any

guidelines to consider in thawing frozen foods.

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Performance
Washing of raw vegetables following
T
the standard procedure. a
s
Direction : k

#2:

At home, washing of vegetables is always done by you

since it is a preliminary step in preparing vegetables before
cooking.
Perform the steps in washing raw vegetables (CABBAGE
AND SWEET POTATO). Send
Video/pictures for digital modality.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Follows correctly the procedures in washing

raw vegetables and performs the skill
without supervision and with initiative.

3 Follows correctly the procedures in washing

raw vegetables and performs the skill
satisfactorily without assistance or supervision.

2 Follows the procedures in washing raw

vegetables with minor errors and performs the skill
satisfactorily with some assistance and/or
supervision.

1 Was not able to follow the procedures in

washing raw vegetables and performs the
skill unsatisfactorily.

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1ST SUMMATIVE TEST
Direction: Let us check your learning on mise’en place. Answer the questions below. Write the
letter of the correct answer in your intermediate pad.

1. It is a category of food which can be obtained from any part of plant which is edible.
a. vegetable c. sugar
b. meatd. fruit
2. It is an edible part of the plant which 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 characteristics of quality vegetables which refers to the condition that is not sprayed
with any pesticides or chemicals.
a. localc. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.
a. seasonal c. organic
b. locald. real
7. These are foods high in nutrients than foods that are 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. ovend. stirrer

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 AnswerKey
PRE POST
ASSESSMENT ASSESSMENT
1. a I. 1. a
2. a 2. a
3. a 3. b
4. a 4. a
5. a 5. b
II.
1. F
2. F
3. F
4. F
5. F

References
Department of Education Competency-Based Learning Material for Fourth
Year – pp. 129,130 and 131

Grade 10 Cookery Learning Material – pp. 144,145,146,147,149,150,151 and

152

Online Sources :

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-PreparingVegetables

https://www.intechopen.com/books/vegetables-importance-of-qualityvegetables-to-human-
health/introductorychapter-quality-vegetableproduction-and-human-health-benefits

https://www.slideshare.net/yrahmaecenturias/thawing-frozen-vegetables-
45247658 https://www.slideshare.net/junita55/thawing-presentation?next_slideshow=1

https://www.livestrong.com/article/549448-how-to-thaw-cook-refreezevegetables/

https://spoonuniversity.com/how-to/defrosting-frozen-vegetables-like-a-protips-and-tricks-for

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