TLE/ SPTVE 10

Cookery/Food Technology
COOKERY/FOOD TECHNOLOGY – Grade 10
Quarter 2 – Module 4: Accurate Cutting Techniques in Preparing Vegetables

First Edition, 2020

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Published by the Department of Education Division of Pasig City

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Writer: Angeline T. Labit
Editors: Jerwina V. See
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Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
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Printed in the Philippines by the Department of Education – Division of Pasig City
 Cookery 10
Food Technology 10 10
Quarter 2
Self-Learning Module 5
Prepare Vegetable Dishes
Accurate Cutting Techniques in Preparing
Vegetables
Introductory Message

For the facilitator:

Welcome to the (Cookery 10/Food Technology Grade 10)Self-Learning Module on

Accurate Cutting Techniques in Preparing Vegetables)!

This module was collaboratively designed, developed and reviewed by educators from
Schools Division Office of Pasig City headed by its Officer-In-Charge Schools Division
Superintendent, Ma. Evalou Concepcion A. Agustin in partnership with the Local
Government of Pasig through its mayor, Honorable Vico Sotto.
The writers utilized the standards set by the K to 12 Curriculum using the Most
Essential Learning Competencies (MELC) while overcoming their personal, social,
and economic constraints in schooling.

This learning material hopes to engage the learners into guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs namely: Communication,
Collaboration, Creativity, Critical Thinking and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to the (Cookery 10/Food Technology Grade 10) Self-Learning Module on

(Accurate Cutting Techniques in Preparing Vegetables)!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectation - These are what you will be able to know after

completing the lessons in the module

Pre-test - This will measure your prior knowledge and the

concepts to be mastered throughout the lesson.

Recap - This section will measure what learnings and skills that
you understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and applications

of the lessons.

Valuing-this part will check the integration of values in the

learning competency.

Post-test - This will measure how much you have learned from
the entire module.
 EXPECTATIONS

At the end of this learning period, the students should be able to:

A. enumerate the different steps on how to cut the vegetables accurately;

B. discuss safe and accurate cutting techniques in preparing vegetables and

C. value the importance of cutting techniques in preparing vegetables.

PRE-TEST

Multiple Choices:
Directions: Choose the letter of the correct answer. Write your answer in your
notebook.

1. Which tool is used to cut and slice avocado, cabbage, garlic and onion?
A. Chef’s knife C. Paring knife
B. Kitchen knife D. All Purpose knife
2. What is the middle part of an onion and cabbage?
A. Center C. inter-section
B. Core D. mid-section
3. The safest way of removing the flesh of avocado before slicing.
A. By peeling.
B. By using a spoon.
C. By using paring knife
D. All of them
4. The following are the steps in cutting cabbage except;
A. Cut into halves
B. Cut into quarters
C. Remove the core
D. Slice into squares
5. Which is the first step when slicing onion?
A. Cut from the top
B. Cut the root part
C. Peel the outer skin
D. Cut into half then peel the skin.
 RECAP

Let us review our previous lesson.

What are the different ways of preparing fresh vegetables?

How to prevent the loss of vitamins and minerals in preparing vegetables?

What are the terms commonly used when cuttings fresh vegetables?

LESSON

Accurate Cutting Techniques in Preparing Vegetables

A. Preparing Avocado

Tools needed: Chopping board, chef’s knife

Steps:
1. Using a sharp chef's knife, grip the avocado and
slice lengthwise around the seed.

2. Open the avocado into halves to expose the seed.

 3. Gently tap the seed with a knife and twist to get the
seed out and discard.

4. Scoop out the avocado flesh with a spoon or scooper.

5. Slice avocado into segments.

B. Cutting and Shredding Cabbage

Tools needed: Large cutting board and chef’s knife.

Steps:

1. Remove any tough outer leaves,

especially if they are bruised, wilted,
damaged, or eaten by insects. Rinse
and dry the cabbage before cutting.

2. Cut the cabbage into halves. Securely

hold, and carefully cut down through
the stem to create two halves.
 3. Cut the halves into quarters. Place the
flat sides of the cabbage on the cutting
board.

4. Remove the core. Flip the cabbage

quarters over and carefully remove the
thick core. Repeat with remaining
cabbage quarters.

5. Slice the cabbage. Cut the quarters into

thinly sliced pieces. For long shreds, cut
through the length of the cabbage.

C. Crushing and Peeling Garlic

Tools needed: Chopping board and chef’s knife
Steps:
1. To remove the paper skin of garlic, cut off the base
of the clove.

2. Place the garlic on the board, apply downward pressure using the heal
of your hand, using the flat side of the knife.

3. The skin gets broken

and can be extracted easily with your fingertips.
 4. Cut the garlic as thin
as possible in lengthwise direction.

5. Crush the garlic whatever you want.

D. Cutting and Dicing Onion

Tools needed: Chopping board and chef’s knife

Steps:
1. Cut the top off.

2. Slice the onion in half from the top to the

root end

3. Peel the halves.

4. Cut two to three slits from the other side of

the onion towards the center, leaving the core
intact.
 5. Cut vertical slits into the onion almost to the
root end. The closer you space these slits, the
smaller your onions will get chopped

6. Turn the onion and chop perpendicular to the

vertical slits you just made, all the way to the
root end.

7. Flatten the root end and trim any remaining

onion off the root.

ACTIVITIES

I. Sequencing
Directions: Following the steps in cutting and shredding cabbage, arrange the
procedure by writing A-E before the number.
__________1. Cut the halves into quarters.
__________2. Remove any tough outer leaves, especially if they are bruised, wilted,
damaged, or eaten by insects.
__________3. Slice or shred the cabbage.
__________4. Cut the cabbage into halves.
__________5. Remove the core.

II. True or False

Directions: Read and understand the statement below. Write capital letter T if
the statement is correct and capital letter F if the statement is incorrect.
__________1. The first step in slicing onion is to remove the top portion of it.
__________2. Prior to mincing garlic, slice it finely.
__________3. Cut the cabbage first and rinse it afterwards.
__________4. The remove the skin of a garlic easily, cut off the base of a clove.
__________5. Pell off the skin of avocado with bare hands before slicing it.
 WRAP–UP

Write something about the lesson that you have studied earlier.

After studying the lesson about the accurate cutting techniques in preparing some
of the vegetables, I have learned that_______________________________________________
__________________________________________________________________________________
_________________________________________________________________________________.

VALUING

How will you apply the safe and accurate cutting techniques in preparing
vegetables? Give its importance….

__________________________________________________________________________________
__________________________________________________________________________________

POST TEST

Fill the blank with a word or group of words to complete the sentence.
Write answer on your test notebook.

1. A flavorful thickened liquid used to enhance the flavor of the food is

______.
2. Fresh pasta is best served with ________ sauce.
3. Fettuccine is best served with ________ sauce that coat the strands
evenly.
4. A very thin sauce is best for ________ pasta because it has already
added with flavor and moisture.
5. Heavy meat sauce is best served with _________ pasta.
6. Spaghetti is best served with __________ sauce.
7. Hollow tube pasta like cannelloni is best served with ________.
8. A very thin vermicelli pasta is served with __________ sauce.
9. Long, hollow tube macaroni is served with _________ sauce.
10. Broad, flat lasagne noodles are best served with ___________ sauce.
 PRE-TEST
1. A
2. B
3. B
4. D
5. A
Activities
Sequencing
1. C 1. T
2. A 2. T
3. E 3. F
4. B 4. T
5. D 5. F
POST TEST
1. Onion
2. base
3. rinsed
4. lengthwise
5. spoon or scooper
6. chef’s knife
7. core
8. roots
9. twist
10.length
KEY TO CORRECTION
 REFERENCES

Printed materials

 Technical Vocational Livelihood Education-Cookery Module 2, 1st ed.

Philippines: Department of Education, 2016

Images

 https://norecipes.com/best-way-to-chop-onions/
 https://www.google.com/search?sxsrf=ALeKk01UJhm3ERNxVV36tWnetbiX
W13yUQ:1597636339294&source=univ&tbm=isch&q=images+on+how+to+p
repare+avocado&sa