List of Competencies

QUARTER I
Content Standard: The learners demonstrate an understanding in preparing and
cooking egg dishes.
Performance Standard: The learners independently prepare and cook egg dishes.

Lesson Lesson Title Learning Competency Code

1 Prepare Egg LO 1. Perform mise en place TLE_HECK9-12ED-Ia-1

Dishes (ED)
LO 2. Prepare and cook egg dishes TLE_HECK9-12ED-Ib-d-2

LO 3. Present egg dishes TLE_HECK9-12ED-Ie-3

LO 4. Evaluate the finished product TLE_HECK9-12ED-Ie-4

Content Standard: The learners demonstrate an understanding in preparing and
cooking cereals and starch dishes.
Performance Standard: The learners independently prepare and cook cereals and starch
dishes.

2 Prepare LO 1. Perform mise en place TLE_HECK9-12CD-If-5

Cereals and
Starch Dishes LO 2. Prepare starch and cereal dishes TLE_HECK9-12CD-Ig-i-6
(CD)
LO 3. Present starch and cereal dishes TLE_HECK9-12CD-Ij-7

LO 4. Storing starch and cereal dishes TLE_HECK9-12CD-Ij-8

QUARTER II
Content Standard: The learners demonstrate an understanding in preparing and
cooking cereals and starch dishes.
Performance Standard: The learners independently prepare and cook cereals and starch
dishes.

3 Prepare LO 1. Perform mise en place TLE_HECK9-12VD-IIa-9

Vegetable
Dishes (VD) LO 2. Prepare vegetable dishes TLE_HECK9-12VD-IIb-c-10

LO 3. Present vegetable dishes TLE_HECK9-12VD-IId-11

LO 4. Store vegetables TLE_HECK9-12VD-IId-12

LO 5. Evaluate the finished product TLE_HECK9-12VD-IId-13

OMNHS_Competency-Based Learning Module_Cookery_Grade10 1

 PREPARING VEGETABLE DISHES (VD)
IMPORTANT TERMS

Blanch -To dip a food into boiling water for a very short time and then to chill very quickly to
briefly and partially cook it.
Culinary - Relating to the kitchen or cooking. An example of use is to describe food preparation
skills as culinary skills.
Culinary Technique - A step-by-step food preparation method. The culinary techniques
discussed in this lesson include steaming, stir-frying, and roasting.
Just-In-Time Preparation - This term is used throughout the lessons to mean preparing a menu
item in small enough quantities so that it will be at its peak of quality when placed on the
serving line. This preparation schedule avoids holding any food for a long time. Other terms
that mean the same thing are batch cooking and cooking to the line.
Mise en Place (meez-un-plahss) - A French term used by chefs and other food professionals to
describe all the different things that have to be done to get ready up to the point of
cooking. Translated, it means put in place. It includes all the get ready steps in food
preparation such as using the recipe to assemble the equipment needed and getting
ingredients ready to combine.
Nutrients - The chemical substances found in food that nourish the body. There are six classes
of nutrients: proteins, carbohydrates, fats, water, minerals, and vitamins.
Steaming - A moist-heat cooking technique in which heat is transferred from steam to the food
being cooked by direct contact.
Stir-Frying - A dry-heat cooking technique similar to sautéing. Foods are cooked over very high
heat using little fat while stirring briskly and constantly.
Roasting - Foods are cooked in the oven, using dry heat. When vegetables are roasted, they are
generally sweeter and more tender.
Water-Soluble Vitamins - Vitamins that can dissolve in water and thus can be lost during food
preparation. They include the B vitamins and vitamin C.
Seasonal Produce - Fruits and vegetables that are peak at a particular time of the year. Typically
this produce is more flavorful and less expensive. Seasonality of produce will depend on
region.

MISE EN PLACE

Getting Ready
Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be
in contact with produce, such as cutting boards, knives, and sinks.

Equipment Needed
• Produce sink
• Cutting boards
• Slicing equipment
• Knives

OMNHS_Competency-Based Learning Module_Cookery_Grade10 2

WASHING FRESH VEGETABLES

1. Follow state or local health department requirements.

2. Wash hands using the proper procedure.
3. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that
will be in contact with produce, such as cutting boards, knives, and sinks.
4. Wash all raw vegetables thoroughly before combining with other ingredients, including
a. Unpeeled fresh vegetables that are served whole or cut into pieces.
b. Vegetables that are peeled and cut to use in cooking or served ready-to-eat.
5. Wash fresh produce vigorously under cold running water or by using chemicals that
comply with the FDA Food Code. Packaged vegetables labeled as being previously
washed and ready-to-eat are not required to be washed.
6. Scrub the surface of firm vegetables using a clean and sanitized brush designated for this
purpose.
7. Remove any damaged or bruised areas.
8. Label, date, and refrigerate fresh-cut items.

KEEPING THE NUTRIENTS

The way a vegetable is prepared can affect the nutrient content. Some nutrients can be
destroyed by heat and some dissolve in water. The culinary techniques described in this lesson
are based on culinary principles designed to keep the nutrients in vegetables.

Remember, keep the nutrients in vegetables.

• Keep the vegetables in big pieces.
• Cook in just a little water (if any).
• Cook only a short time.

Information Sheet 2.1

PRINCIPLES OF PREPARING VEGETABLES

CULINARY PRINCIPLES

There are several culinary techniques used to prepare vegetables, including steaming, stir-
frying, roasting, boiling, sautéing, and others. A recipe will describe the right culinary technique
as part of the directions. By using the right culinary technique, a foodservice professional can
be sure to
• maintain the nutrients in the vegetable and
• meet the quality standards for the vegetable.
The culinary technique explains the step-by-step method to prepare the vegetable. However,
foodservice professionals need to know why the steps should be completed a certain way. Basic
principles of vegetable preparation explain why.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 3

BASIC PRINCIPLES OF COOKING VEGETABLES TO MAINTAIN NUTRIENTS

Cook vegetables in the smallest amount of liquid possible.Vegetables have some vitamins that
dissolve in water and are lost when the cooking liquid is discarded. Water soluble vitamins
are vitamins that dissolve in water. The common water soluble vitamins are C and the B
vitamins riboflavin, thiamin, and niacin.
Cook vegetables the shortest amount of time for the desired tenderness.Vegetables have
some vitamins that are destroyed by heat so long cooking means they provide less vitamins.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible. If the
vegetable must be peeled, peel as thinly as possible.Vegetables usually have a valuable
layer of nutrients which is right under the skin. Peeling can remove many nutrients.
(Examples: potatoes, carrots, parsnips, turnips.)
When vegetables are cut, use a sharp blade and cut in the largest pieces that are desirable for
the recipe. Pieces should be uniform to allow for even cooking. Large pieces help preserve
the nutrient content of the vegetable.A sharp blade in a piece of equipment or a knife will
make a clean cut instead of bruising the vegetable. Bruising causes a rapid loss of vitamin C
from some green, leafy vegetables such as cabbage and other greens.
Follow the recipe or directions for cooking a vegetable.Recipes and general directions for
cooking a vegetable are based on using the right culinary technique. Adding some
ingredients actually destroys certain nutrients. For example, adding baking soda to green
vegetables during cooking destroys some B vitamins as well as vitamin C.
Cook vegetables just-in-time for service on the line. Holding vegetables after cooking causes
loss of nutritive value and quality. Plan food production so that vegetables can be cooked
and immediately placed on the serving line. Remember that cooking will continue when the
vegetable is placed on the steam table. Vegetables are best when they are held for less than
20 minutes.

BASIC PRINCIPLES OF COOKING VEGETABLES TO MEET QUALITY STANDARDS

Cook vegetables so they have an appealing appearance. Follow the recipe or directions for
cooking a vegetable to maintain a bright color.
Green Vegetables
Recipes/directions for cooking green vegetables have been developed to keep the green color.
The green comes from chlorophyll, a color that is affected by both heat and acid. When a green
vegetable is cooked some acid is released in the steam. When steam cannot escape, it
condenses to water that has the acid in it. Then, it falls back on the food turning it a dull olive-
green color. This is why correct cooking and holding of green vegetables is so important to
maintain the bright green color. Overcooking some green vegetables turns them a dull olive-
green or even gives them a yellow-look. This can easily be seen in overcooked broccoli and
cabbage.
For the same reason, an acid such as lemon juice should never be added to a green vegetable
during cooking. The acid will cause the vegetable to turn an olive green color and keep it from
softening during cooking.
It is also a mistake to add baking soda to green vegetables. Although this makes the green color
brighter, it destroys vitamins and can cause some vegetables, like broccoli, to feel slippery.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 4

Canned green beans are a good standard to use to judge an overcooked green vegetable. The
dull olive-green color means a green vegetable is overcooked. Correctly cooked green veg-
etables should be the color of fresh grass in the spring. What color are your green vegetables?
Orange and Yellow Vegetables
The color of orange and yellow vegetables is more stable than green. During cooking the orange
may become more yellow, but there is little change. Follow the recipe or directions to avoid
overcooking these vegetables because they begin to have a mushy appearance and texture.
Cook vegetables so they have appropriate texture. The texture that is appropriate for a
vegetable varies with the vegetable and with the recipe. Follow the recipe or directions for
exact cooking times to get the right texture. Cooking times will vary depending on whether the
vegetable is fresh, frozen, or canned. Canned vegetables only need to be heated. The canning
process completely cooks them. Follow directions or a recipe for the correct cooking times for
fresh or frozen vegetables.
Vegetables are softened during the cooking process. Undercooking may make them too crisp
while overcooking makes some vegetables mushy. Adding baking soda to the water in
vegetables makes them mushy or slippery while adding an acid, like lemon juice, prevents the
vegetable from softening. Never add an ingredient unless it is called for in the recipe.
Cook vegetables for good flavor typical of the vegetable
All vegetables have some change of flavor during cooking. For some vegetables the change may
be slight while others have a big change in flavor.
Follow the recipe or directions for exact cooking times to have a good flavor. The flavor of a
vegetable is affected by the way it is cooked and by the seasonings added to it. Overcooking is
the biggest problem when it comes to flavor. Vegetables in the cabbage family (cabbage,
broccoli, cauliflower) develop a very strong, sulfur-flavor when they are overcooked. Some
vegetables may become bitter with overcooking. Other vegetables may become flat or dull.
Have you ever tasted cabbage that had a sulfur taste? That taste comes from overcooking.

Cooking in too much water also affects the flavor of vegetables because some parts of the
vegetables that affect flavor are dissolved and lost in the water.
Use appropriate seasonings for vegetables for a good flavor. Properly cooked vegetables do not
need a lot of salt, butter, or margarine for best flavor. In fact, adding too much salt and adding
fat can mask the natural flavor of vegetables. Follow the recipe or directions for best flavor.
This lesson includes information on new ways to season vegetables in the attached chart,
Seasoning Sensational Vegetables.
Serve vegetables at the right temperature
When vegetables are placed on the serving line, they should be between 160 °F and 180 °F. By
cooking vegetables just in time for service, they do not have to be held long and will have
better quality as well as maintain their temperature. The serving line should be set to hold the
hot foods above an internal temperature of 135 °F.
For many students, meals at school provide most of the vegetables in their diet. Just as
important, meals at school are an ideal way for students to learn to eat new foods, including
unfamiliar vegetables. It is important that vegetables be prepared so they look good, taste
good, and provide their important nutrients.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 5

 Information Sheet 2.2
CHARACTERISTICS OF QUALITY VEGETABLES

Choose vegetables in season when they are at their freshest and most readily available. This is
when they will taste their best and be at their most nutritious form. Always look for crisp, fresh
looking vegetables that have brightly colored leaves. Avoid any brown patches, wilted leaves,
bruised or pulpy flesh.

 Onions: Choose firm bulbs with even colored and no signs of sprouting. Should have papery
dry skins, red onions should have no discoloration and spring onions should have bright
green leaves and fresh looking roots. Never store next to potatoes.
 Roots and Tubers: Should be firm and well-shaped, heavy flesh, wrinkle free skin. Avoid
green patches and sprouts.
 Tomato: Should be without wrinkles, skin should be smooth and firm with no cuts or
blemishes.
 Mushrooms: Choose firm, fresh looking mushrooms that have soft “bloom” and fresh smell.
The stalk end should be moist, dry means slightly old.
 Greens: Choose endive, Swiss chard, fresh looking greens. Leaves should feel springy to the
touch. Avoid any that appear limp and wilted. There should be no sign of insect damage.
 Stalks and Shoots: Choose tightly packed, firm heads with no visible brown patches on the
outer layer.
 Brassicas: Choose undamaged tight compact heads. Outer leaves should be fresh with no
signs of wilting or yellowing. The stalk should be moist and freshly cut.

According to Parts of Plant Used

1. Roots are underground parts of the plant. Example: cassava, sweet potato, taro, radish, yam
beans, togue and ube.
2. Tubers are short thickened, fleshy parts of an underground stem like potato.
3. Bulbs are underground buds that send down roots and are made up of very short stems
covered with layers. Example: garlic, onion, leeks, chives and shallots
4. Seeds are parts from which a new plant will grow. Example mungbean, garbanzos, cow pea,
kidney bean, soy bean, white bean.
5. Stem and shoots are stalks supporting leaves, flowers, and fruits. Ex: celery, asparagus,
bamboo shoots
6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery, spinach, cabbage,
mustard, petchay, pepper leaves.
7. Fruits include ampalya, upo, sayote, cucumber, eggplant, bread fruit, okra, patola, squash,
tomato and sweet pepper.
8. Flowers are exemplified by cauliflower, squash flower and caturay.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 6

 Information Sheet 2.3
THAWING FROZEN VEGETABLES

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.

Step 1: Thaw your vegetables in one of three ways. Set frozen vegetables in the refrigerator for
slow, safe thawing that takes several hours or overnight as your first option. Immerse
vegetables, encased in plastic wrap or a glass container, in cold water that you change
every 30 minutes as a second option. Or, microwave the vegetables, which have been
removed from their packaging, and process them on defrost – about 30 percent power –
according to weight as a third option.

Step 2: Sauté, steam, boil or stir fry the vegetables as you prefer. Add herbs and spices, if
desired. Avoid adding butter, oil or creamy sauces, which do not freeze well.

Step 3: Remove any excess water and spread the vegetables in a single layer on a cookie sheet
or freezer-safe tray. Allow them to cool slightly.

Step 4: Freeze the vegetables as fast as possible to maintain quality and prevent the formation
of ice crystals. Use a quick-freeze shelf if your freezer has this feature. Avoid stacking
the trays, which will slow down the freezing process.

Step 5: Repackage the vegetables in freezer bags or glass containers for easier storage once
they are fully frozen.

Warning:
Do not thaw foods, including vegetables, on the counter or outside. This invites dangerous
bacteria, which can lead to food poisoning. If you thaw vegetables in the microwave they reach
a high temperature that invites 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.

Tips:
If you 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.

Thawing means to return to a normal temperature after being very cold/frozen; melt.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 7

HOW TO THAW FROZEN VEGETABLES

1. Thaw by "cooking direct from frozen". Bring as little water as possible – generally 1/2 to 2/3
cup of water per 16 ounces of frozen vegetables to boil in a covered saucepan over medium
heat. Add the vegetables and replace the lid on the saucepan. Occasionally separate the
pieces as they cook. Continue until the veggies are tender, typically 7 to 10 minutes.
2. Microwave or stir-fry your frozen vegetables as an alternative method of cooking direct
from frozen. To microwave them, place them directly in a microwave-safe bowl with 2-4
tbsp. of water; microwave for 4 minutes on high. Check the vegetables and stir them.
Continue cooking minute by minute until they are heated through. To stir-fry them, heat a
wok or skillet and add peanut or corn oil. Add your frozen vegetables and stir-fry for 5-7
minutes until they become crisp.
3. Defrost specific leafy and bulky frozen vegetables, such as broccoli spears, turnip greens and
spinach – in other words, partially that them by running them in their packaging under cold
running water. If these vegetables are destined for use in casseroles, quiches or omelets, this
gives them a chance to shed some of their water and avoid ruining the sauce. Avoid warm or
hot water. Gently press the packaging with your fingers and thumbs to feel for change in
texture of the vegetables from frozen solid to thawed. Open the packaging and briefly drain
the vegetables in a colander before proceeding with your recipe.
4.Thaw large ears of corn on the cob partially ahead of time if you plan to boil them on the
stove top as you would fresh corn on the cob, and eat them immediately after cooking. This
allows the cob to heat through before the kernels turn mushy. Smaller ears may be ok to boil
directly from frozen. Otherwise, microwave frozen ears of corn on 1/4 cup of water.
Microwaving allows for even thawing and heating. Try 4-6 minutes for two ears, 8-10
minutes for four ears and 11-14 minutes for six ears.

Read more: http://www.ehow.com/how_8282113_thaw-frozen-vegetables.html

Suggested Videos:https://www.youtube.com/watch?v=1yt35TDq2sE
https://www.youtube.com/watch?v=p8OsTzcJM7U
https://www.youtube.com/watch?v=eq00cmZhuyw

Information Sheet 2.4

MARKET FORMS OF VEGETABLES

Both fruits and vegetables are marketed as either:

 fresh - vegetables that have not  dried - are harvested at maturity
been processed in any way. and then dried. In this way they can
easily keep for long periods of time.
 frozen - are either commercially  processed/canned - any food that
packaged or frozen at home. has been altered from its natural
state in some way, either for safety
reasons or convenience.
Some have added ingredients like salt and sugar and others are left in their natural state.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 8

 Information Sheet 2.5
FACTORS IN THE SELECTION OF VEGETABLES USED FOR CULINARY ARTS

HOW TO SELECT VEGETABLES:

 Consider the intended use. For example, canned tomatoes may be less expensive, can be
kept on hand and take less time to prepare.
 Buy in season. Vegetables that are purchased in season usually will give you the best quality
and best buy.
 Consider the storage available. Buy only what you can store and use within the
recommended time.
 Handle produce gently. The bruised parts are most likely to spoil.
 Choose high-quality vegetables. Poor-quality vegetables usually have lower food value, less
flavor and more waste.
 Just before going to the grocery store checkout counter, pick up frozen vegetables that are
frozen solid and get them to your freezer as quickly as possible.
 Buy canned vegetables in cans without any signs of damage.
 Dried vegetables should be in tightly sealed in undamaged packages.

Information Sheet 2.6

METHODS OF COOKING VEGETABLE DISHES

The taste of fresh, perfectly cooked vegetables is one of life's great pleasures - which is just as
well, as we all know that vegetables are an essential part of a healthy diet. To get the full
nutritional benefit, cook vegetables as lightly as you can, and as soon as possible after buying
them, as this helps to retain not only the flavour, but also the valuable nutrients.
1. Boiling - is fast and easy to control. The secret is to use as little water as possible and avoid
overcooking so all the vitamins and flavour are retained. For vegetables such as broccoli, cut
into equal-sized pieces.
Add to a pan of boiling water, quickly bring back to the boil, cover, then simmer until the
vegetables are just tender. To evenly cook potatoes and other starchy roots, such as parsnips
and carrots, place in cold water and boil them gently to allow the heat to diffuse through the
vegetables.
2. Steaming - vegetables is the best way of retaining flavour, colour and vital nutrients. Just be
careful not to overcook them as this will make them limp and tasteless.
Two ways to steam vegetables:
a. place them loosely in a steamer and cover,
b. or to steam them in their own juices, wrap in baking parchment or foil then cook in the
oven at 180°C, gas mark 4 for 20 minutes until tender.
3. Blanching - is a technique used to soften vegetables, either to remove their raw edge before
adding to salads or to loosen skins on foods such as tomatoes or shallots. Vegetables should
also be blanched before they are frozen, as this destroys the enzymes that cause
deterioration.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 9

 Just add vegetables to a pan of boiling water, return to the boil and cook for one minute.
Then plunge the vegetables into iced water to stop the cooking process. Drain and pat dry
with kitchen paper before using or freezing.
4. Roasting - isn't just for potatoes–root vegetables, squashes and tomatoes all taste wonderful
cooked this way. Roasting works by intensifying flavours and causing natural sugars to
caramelize, creating a crisp outer coating and a tender center.
For the best results, preheat the oven to 220°C, gas mark 7 and if you're using root
vegetables, preheat the cooking oil for a crisp finish. Cut large vegetables into even-sized
chunks and toss in olive oil and fresh herbs.
5. Stir-frying - uses very little oil and cooks vegetables quickly, so they keep their texture and
taste. Cut the vegetables into small, even-sized pieces, add a little oil to a preheated wok or
frying pan and heat until just smoking.
Start with the vegetables that need the longest cooking and keep stirring as they cook. Don't
overfill the pan, as they will steam rather than fry - cook in batches instead. If you are adding
a sauce, do so at the very end, then toss to coat and serve immediately.
6. Griddling and barbecuing - are direct heat cooking methods, which produce vegetables with
a crisp coating and a tender centre. For the best results, make sure your barbecue or griddle
pan is hot before you start.
Slice the vegetables so they sit flat in the pan, then brush with a little oil. Avoid pricking them
while they are cooking, as this will release their juices and dry them out. To get the
chargrilled stripe effect, don't move them as they cook - just turn them once.
7. Grilling/Broiling Vegetables - This high-temperature, dry-heat method cooks vegetables
quickly and preserves their flavor and texture; but it also requires oil to prevent them from
burning. Use a pastry brush or an oil spray for a light and even coating of oil.
8. Pan-steaming Vegetables - This is a method very similar to healthful sautéing or stir-frying. If
you cook vegetables in just a small amount of water or broth (not necessarily with oil) in a
tightly closed pot, the added liquid will come to a boil and start to cook the vegetables. The
vegetables will then give up their own liquid. The two liquids together will turn into steam
and cook the vegetables. This works best for relatively soft vegetables (such as onions) or
harder vegetables that have been thinly sliced or shredded. For leafy vegetables, such as
spinach and other greens, the only additional moisture needed to cook them is the water
clinging to their leaves after they have been washed.
9. Microwaving Vegetables
Microwaving, like steaming, is a good, nutrient-preserving cooking method. Consult your
microwave oven manual for vegetable-specific information.
10. Braising/Stewing Vegetables
In these wet-heat methods, vegetables are cooked in a flavorful liquid with little to no fat. In
the case of stews and soups, the cooking liquid gets eaten as part of the dish, thus preserving
a maximum amount of the vegetable's nutrients. For braised vegetables, the cooking liquid
can be flavorful enough to serve along with the vegetable, as a sauce.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 10

 Information Sheet 2.7
PREPARATION OF SAUCES & ACCOMPANIMENT FOR SERVING VEGETABLE DISHES

Sauces - It is a term used in cookery to describe a wide range of flavoured liquids that are
served as part of the meal, or dish. The addition of a sauce to a dish can be used to
transform the overall presentation of a dish by adding flavour, moisture, richness and visual
appeal.

Sauces come in a variety of different styles and consistencies. They can be thick or thin, rich and
creamy, or light and delicate. Depending on the purpose, sauces can be strongly flavoured, hot
and spicy, or even sweet to be served with a dessert.
The way in which the sauce is presented will depend very much on the dish being served. The
sauce may be served partially masked over the food, served under the food, or served in a
separate dish or saucier.

Importance of Sauces:
• Enhances flavours.
• Some sauces helps in digestion. Ex: Mint Sauce, Apple Sauce with roast pork.
• Enhances nutritional value of food.
• Provides moisture ,colour& shine to the food.

Chef De Saucier - responsible for most of the sauces made in the kitchen of the hotels.He holds
the one of the most demanding jobs of the kitchen in hotels.
Accompaniments - These are complementary additions to the main ingredient of a meal.
Accompaniments are typically things like vegetables and side salads but they also include
sauces and relishes. Sometimes the accompaniment also comes with a garnish of its own.

Sauces for Vegetables:

1. Bretonne - a French compound sauce consisting of a velouté base with julienned onion,
leeks, celery heart and mushrooms, mounted with butter and cream. It has been referred to
as a brown version of Sauce soubise which has as its base a béchamel sauce.
2.Crème - The Cream Sauce (or Crème Sauce) is the original classic cream sauce and one of the
simplest variations on the Béchamel sauce
(INGREDIENTS
2½ cups whole milk
2 Tbsp clarified butter, or ¼ stick unsalted butter (about 30 grams)
1/3 cup all-purpose flour (also 30 grams)
¼ onion, peeled
1 whole clove
Kosher salt, to taste
Ground white pepper, to taste
Pinch of ground nutmeg (optional)
3. Demi-glace - (pronounced "demi-GLASS") is a rich and deeply flavorful sauce that is
traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic
brown sauce and half brown stock.
OMNHS_Competency-Based Learning Module_Cookery_Grade10 11
4. Hollandaise - Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned
with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light
yellow and opaque, smooth and creamy.
5.Italian - any tomato-based sauce
6.Maltaise - a The Maltaise Sauce is a classic sauce made by adding the juice of blood oranges
to a basicHollandaise sauce. It's tangy, and a little bit sweeter than a regular
Hollandaise.The Maltaise sauce is traditionally served with asparagus or broccoli.
7.Cheese - Cheddar sauce, cheddar cheese sauce or simply cheese sauce (in the UK) is a
traditional sauce used in English cooking. The sauce is based upon white sauce, which is
known as one of the 'mother sauces' and cheddar cheese. It is could be seen as an English
equivalent of the French Mornay sauce (itself a variant of Béchamel sauce traditionally
mixed with half Gruyère and half Parmesan). The sauce is made by adding an amount of
cheddar cheese to white sauce and then spiced using English mustard, Worcestershire
sauce and pepper among other ingredients.
8.Mousseline- The Mousseline Sauce is a classic sauce made by adding stiffly whipped cream to
a basic Hollandaise sauce. Sometimes called Sauce Chantilly, the Mousseline sauce can be
served with seafood, vegetables or poultry, or, sweetened, on crepes and other desserts.
The Mousseline sauce can also be made with whipped egg whites instead of whipped
cream.
9.Persil - Persillade is a sauce or seasoning mixture of parsley (French: persil)
choppedtogetherwithseasoningsincludinggarlic, herbs, oil, and vinegar.

Accompaniments for Vegetables:

Accompaniment Vegetable
Cream Carrots, mushrooms, spinach, parsnips
Butter Asparagus, carrots, globe artichokes,
cauliflower, broccoli
Melted butter and a sprinkling of parmesan Broccoli, cauliflower
cheese
Glazing (water, sugar and butter) Tomatoes, potatoes, eggplant, carrots,
zucchini, mushrooms
Stuffing made from ingredients such as rice, Tomatoes, eggplant, mushrooms, zucchini,
cheese, breadcrumbs and herbs capsicum

Sauce Boats - A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is
served. It often sits on a matching plate, sometimes attached to the pitcher, to catch
dripping sauce.Mainly Sauce is served in this sauce boat in 5* Hotels.

Six Basic types of Sauces originated from French Cuisine

1. White Sauce - Béchamel, also known as white sauce, is made from a roux (butter and flour)
and milk. It is one of the mother sauces of French cuisine. It is used as the base for other
sauces (such as Mornay sauce, which is Béchamel with cheese)
2. Veloute - A velouté sauce, along with tomato, Hollandaise, Béchamel and espagnole, is one
of the sauces of French cuisine that were designated the five "mother sauces" by Auguste
Escoffier in the 19th century. The term velouté is from the French adjectival form of velour,
meaning velvet.

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3. Brown Sauce - Brown sauce is a traditional condiment served with food in the United
Kingdom and Ireland, normally dark brown in colour. Brown sauce is traditionally eaten with
meals and dishes such as full English breakfasts, bacon sandwiches, chips, and baked beans.
4. Hollandaise Sauce - Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually
seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In
appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and
buttery.
5. Tomato Sauce - Tomato sauce refers to any of a very large number of sauces made primarily
from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato
sauces are common for meat and vegetables, but they are perhaps best known as sauces
for pasta dishes.
6. Mayonnaise - Mayonnaise is a thick, creamy sauce often used as a condiment. It is a stable
emulsion of oil, egg yolks, and either vinegar or lemon juice, with many options for
embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.

Information Sheet 2.8

SUGGESTED PROJECTS: VARIOUS VEGETABLE DISHES

STEAMED VEGETABLES WITH GINGER SOY SAUCE

Yield: 4 servings
Cooking time: 20 minutes
Shopping list
200g McCain Steamed Vegetables
100ml Soy Sauce
10g Ginger
TT Salt
TT Pepper

How to cook
1. Bring the soy sauce to the boil with the ginger and allow to infuse.
2. Steam the McCain Steamed Vegetables until tender.
3. Season well with salt and pepper to taste.
4. Transfer the soy sauce to a jug and blend.
5. Pour into a jug and serve with the McCain Steamed Vegetables.
Serving suggestion: Serve as an accompaniment to any main meal or individually as a healthy
snack.

CREAMED SPINACH WITH FETA AND MUSHROOMS

Yield: 4 servings
Cooking time: 20 minutes

Shopping list
100g Linguine pasta

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500ml Water, boiling
50ml Olive oil
50g McCain Chef’s Solution Diced Onion
10g Butter
2 Brown Mushrooms
250g McCain Creamed Spinach with Feta
TT Salt
TT Pepper

How to cook
1. Cook the linguine pasta in boiling water until al dente.
2. Drain off the water and toss through a little olive oil.
3. Sauté off the onions in the butter with the mushrooms.
4. Stir through the McCain Creamed Spinach with Feta.
5. Toss the spinach mixture through the linguine pasta.
6. Season with salt and pepper and serve.

ROASTED GARLIC LEMON BROCCOLI

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and
garlic. Spread the broccoli out in an even layer on a baking sheet.
3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork,
15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally
over the broccoli before serving for a refreshing, tangy finish.

Information Sheet 2.9

PRESENTATION OF PREPARED VEGETABLE DISHES

When you're plating food, the goal is to create a dining experience that tempts all of the
senses, not just the palate. When food looks appetizing the body actually produces more fluids
that aid in nutrient absorption - so you might even say that beautiful food is more wholesome
than food that doesn't look appealing. To achieve restaurant-quality presentation, start with
brightly-colored, well-cooked food. Layer the food and play with contrasting colors and textures
to increase its visual appeal. Finally, garnish the plate with flavorful herbs or spices to take it to
the next level.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 14

SEVEN WAYS TO PRESENT FOOD LIKE A CHEF
posted in Around the Kitchen by Emily Chapelle

1. Set the table properly. Your day-to-day meals might be free-for-alls,

but if you’ve got guests coming over, it’s nice to have the knives and
forks in the right places.

2. Choose your plates wisely. Make sure your serving plates are big
enough to let each food item stand out, but small enough that the
portions don’t look tiny.

3. Read the clock! A foolproof way to arrange food on a plate is to place

the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the
vegetables at “2 o’clock,” and the protein at “6 o’clock” from the
diner’s point of view.

4. Be odd. Don’t be strange, but things generally look more interesting

when they’re in sets of odd numbers, rather than even numbers.

5. Play with Height. This Chicken Stirfry with Broccoli looks more
interesting because of the high mound of rice sitting next to it.

Just like with centerpieces, it’s good to have a little bit of height, but don’t overdo it or your
guests won’t know how to proceed! If you have a mound of mashed potatoes (mid-height), you
may want to lean your pork chopagainst it so that it is standing up (high), with a row of snow
peas (low) in front. Or, top some rice (low) with sliced grilled chicken (cut into a few diagonal
slices, and fan them out) (mid-height) and cross asparagus over top of it (high).

6. Play with color and texture. Even if you’re just serving Tomato Soup
and Grilled Cheese Sandwiches, a green paper napkin can make this
simple meal look really special!

If you’re serving up a pesto dish, which has a lot of green in it, you
might want to pair it with something red (the complementary color)
like tomatoes or red peppers. A dish of white fish, water chestnuts,
and ricewould look really boring, so make sure to punch it up!
Similarly, mix up the texture. If you made a smooth vegetable soup,
serve it with a carrot stick and a celery stick (maybe an inner one
with some of the delicious little greens still attached) across the top
of the bowl. If you made a (smooth) steak, top it with some (crumbly)
feta cheese or walnuts.

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7. Garnish appropriately. Don’t lose sight of the recipe you made in the
first place! Any garnishes on the plate should be edible and should
enhance the flavor of the main dishes. Grilled salmon might be served
with a lemon wedge, for example.

Garnishes, like the cut-up fruit with the fried egg below, are also a
great way to add color or texture.

Be sure to add parsley to your weekly shopping list. It not only tastes
great, it is also a lovely garnish for just about everything!

Information Sheet 2.10

FACTORS IN PLATING VEGETABLE DISHES

THE BASICS OF FOOD PLATING

Food plating is about the presentation of food to increase desire and impress your diners.

The 5 Basic Elements of Plating:

1. Create a Framework. Start with drawings and sketches to visualise the plate. Find inspiration
from a picture or object. Assemble a ‘practice’ plate to work on executing your vision.
2. Keep It Simple. Select one ingredient to focus on and use space to simplify the presentation.
Clutter distracts from the main elements of your dish and might confuse the diners on what
to focus on.
3. Balance the Dish. Play with colours, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavour and function.
4. Get the Right Portion Size. Ensure there is the right amount of ingredients and the plate
complements the dish, not too big or too small. Strike the right proportion of protein,
carbohydrates and vegetables to create a nutritionally balanced meal.
5. Highlight the Key Ingredient. Ensure the main ingredient stands out and pay equal attention
to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and
even the plate itself.

Classical Plating
The classical plating technique uses the three basic food items
of starch, vegetables and main in a specific arrangement. A
simple guide to a classical plating is to think of the plate as the
face of a clock.

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PLATING FOR ASIAN DISHES
Communal
Sharing is common in Asian dining. Though challenging to plate, you
can still use aesthetically pleasing garnishes and interesting bowls or
containers, such as steamboats, dim sum baskets and even banana
leaves, to heighten presentation.

Individual
As more Asian restaurants adopt a more modern style, smaller
individual-sized servings are becoming increasingly common. When
plating such dishes, adopt Western presentation techniques.

One-Dish Meals
Local favourites such as NasiLemak are complete meals. The starch is
usually plated in the centre, topped with protein and vegetables placed
around the sides. For such one-dish meals, balance the colour and
texture of these dishes.

ADDITIONAL FACTORS OF PLATING

Moulded Ingredients
Cleverly cut or sculpted ingredients can enhance the visual appeal
of dishes. Slice fillets of meat at a bias to show doneness and
quality. Sculpted food also provides height and structure and keeps
the plate neat and clean.

Sauces
Create accents in the form of dots on the side of the plate or as a
character on one side of the plate. When applying a sauce, lightly
pour or drizzle it on the plate either over the dish or underneath.

Garnishes
Garnishes serves as an accent to perk up or highlight the colour of
the main dish. It’s meant to enhance and match the flavours of the
dish, not overpower it.
Here are some simple guidelines to applying garnishes:
 Refrain from heaping garnishing on one corner of the plate.
 Provide a flash of colour and shapes by arranging the garnishes around the main dish.
 Garnishes should always be edible so avoid using parsley flowers, lemon twists, cinnamon
sticks or raw herbs.
 Garnishing should be applied quickly to ensure the food arrives at the table warm.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 17

 Information Sheet 2.11
TECHNIQUES IN STORING VEGETABLES

HOW TO STORE VEGETABLES:

 To maintain food value, flavor, color and texture, store them properly. Most fresh vegetables
should be kept cold and humid.
 To increase storage humidity, keep vegetables in a plastic bag or in the hydrator (crisper)
compartment of the refrigerator, or both.
 Do not refrigeratepotatoes, sweet potatoes and hard-shell (winter) squash. Cold
temperatures convert the starch into sugar, which affects the flavor. Store them at cool
room temperatures; about 50 degrees Fahrenheit is best. Potatoes should be kept in a dark,
dry place.
 Sort vegetables before storing and remove any with bruises or soft spots.
 If you wash vegetables before storing them, drain them well.
 Store frozen vegetables at 0 degrees Fahrenheit or lower; they can be stored for eight to 12
months.
 Store canned vegetables in a cool, dry place and use within a year for top quality.
 Store dried vegetables in an airtight container in a cool, dry place. Use them within a few
months

Information Sheet 2.12

FIRST IN FIRST OUT (FIFO)

Food Storage-First In First Out Method

A method of stock rotation in which new supplies are shelved behind old supplies, so that the
old supplies are used first. [http://www.nfsmi.org/documentlibraryfiles/PDF/20071128011115.pdf]
This is a safe food storage system of rotating your food so that you use the oldest items first.
This ensures that your food will not go bad and leave you wasting space and storing items that
are no longer any good and wasting money by throwing out things that could have been used.
This method is used in restaurants and school food service programs, and it is highly effective in
controlling food costs and will be extraordinarily helpful when used in your home, as well.
In food service, one of the first things we learned was the FIFO (First In First Out) Method of
food storage. This is not only to ensure food quality but also to save money. By using this
method, we were sure to use what we had before it expired.

Information Sheet 2.13

SAFETY AND HYGIENIC PRACTICES IN THE LABORATORY KITCHEN

SAFETY in the kitchen meansusing precautionary methods in the kitchen to prevent anaccident.
Most accidents in thekitchen are due to carelessness.

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Basic Rules of Kitchen Safety
1.Wear appropriate, clean clothing on the lab days
2. Never cook in loose clothes and keep long hair tied back. You don’t want anything
accidentally catching fire.
3. Store knives in a wooden block or in a drawer.
4. Keep potholders nearby and use them!
5. Don’t let temperature-sensitive foods sit out in the kitchen.
6. Separate raw meat and poultry from other items whenever you use or store them.
7. When possible use a kitchen tool, not your hands to complete tasks.
8. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
9. Get a fire extinguisher and First Aid Kit for your kitchen

SANITATION is the process of handling food in ways that are clean and healthy.
Sanitation in food Preparation
1. Wash your hands before handling food and after handling meat or poultry.
2. Repeatedly wash your hands when necessary – especially after coughing, sneezing or using
the restroom.
3. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board
when possible.
4. When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for
each person tasting and for each time food tasted.
5. Proper garbage disposal

Eight Leading Causes of Food-borne Illnesses

1. Cross- contamination between raw and cooked and/or ready-to-eat foods. It generally results
from poor personal hygiene (worker’s hands), or from using unsanitized equipment
2. Inadequate re-heating of potentially hazardous foods. All leftovers intended must be re-
heated to 1650F within a2-hour period
3. Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is cumulative.
After 4 hours the potentially hazardous foods must be discarded
4. Raw, contaminated ingredients used without further cooking.
5. Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too
long
6. Infected food handlers and poor work habits.
7. Failure to properly heat or cook food
8. Failure to properly cool food, poor cooling practices result in potentially hazardous foods
being held in the TDZ for long periods of time.

Time to learn how to Fight Bacteria!

CLEAN: Wash hands and surfaces often.
SEPARATE: Don’t cross contaminate
COOK: To proper temperatures
CHILL: Refrigerate promptly.

OMNHS_Competency-Based Learning Module_Cookery_Grade10 19

References
National Food Service Management Institute, The University of Mississippi, Culinary Techniques
for Healthy School Meals, Preparing Vegetables, 2nd Edition, ET80-09, 2009
http://www.vkhanna.com/TipsandTechniquesChoosingVegetables.htm
http://www.livestrong.com/article/549448-how-to-thaw-cook-refreeze-vegetables/
The Wellness Kitchen,Berkeley Wellness Letter and the staff of the Wellness Kitchen
How to Select and Store VegetablesJulie Garden-Robinson, Ph.D., R.D., L.R.D., Fargo, North
Dakota, Reviewed Jan. 2015, www.ag.ndsu.edu

http://whatscookingamerica.net/Vegetables/VegetableBuyingGuide.htm

http://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-and-accompaniments-for-
zerving-vegetables

http://www.wikihow.com/Present-Food-on-a-Plate

http://startcooking.com/seven-ways-to-present-food-like-a-chef

http://www.unileverfoodsolutions.com.sg/our-services/your-menu/food-presentation

http://www.nfsmi.org/documentlibraryfiles/PDF/20071128011115.pdf

http://velzipmur.hubpages.com/hub/Food-Storage-First-In-First-Out-Method

http://www.slideshare.net/jeenha/kitchen-safety-and-sanitation

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