9/10

Technology and
Livelihood Education

Quarter 2 - Module 2:
Prepare Vegetable Dishes
COOKERY NC II
Lesson 1 Prepare Vegetable Dishes
Market Forms of Vegetables

Dried

Dried vegetables are vegetables that

Fresh have been dehydrated using different
methods such as freeze drying, drum
drying, air drying and sun drying to
prolong their shelf life and to concentrate
their flavor.

Fresh vegetables include all produce

that are newly harvested. They have
not been processed.

Canned

Canned vegetables are vegetables that

have been canned after picking to
Frozen ensure best flavor and nutrient quality.
Canning is a convenient way of
preserving vegetables for consumption
when they are not readily available and
helps keep vegetables last longer like
freezing and drying. Also, it makes
cooking with vegetables easier and more
convenient.
Frozen vegetables are vegetables Before vegetables or any food are
that had their temperature reduced canned, they undergo, some form of
and maintained below their processing. Heat is applied to the
freezing point for storage and vegetables to kill any harmful
transportation purposes microorganisms before they are sealed in
• First, they are washed airtight containers such as cans or jars.
thoroughly. The canned items are then heated under
• Some vegetables are then steam pressure before beng packed into
blanched, or cooked quickly in boxes or crates.
boiling water, and then shocked
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 in ice water to stop the cooking
process.
• The vegetables are then sorted
and inspected to remove those
that are not safe to eat.
• Lastly, they are packaged and
shipped off to the market.

Factors in the Selection of Vegetables Used for Culinary Arts

There are a number of factors considered in selecting vegetables used for culinary
arts. Examples of these are
1. Season – some vegetables are seasonal, therefore, one must remember to
choose vegetables that are in season to make sure that they are fresh and at
their best.
2. Ways of Cooking/preparation –consider how the vegetable is for (salad, soup,
sandwich, etc.)
3. Storage – choose vegetables according to the type of storage that is available
as veggies have different shelf lives.
4. Budget/price – select vegetables that are within the budget.
5. Color – Pick vegetables that are brightly colored and not bruised
6. Firmness – fresh vegetables should not be withered
7. Nutritional Value – the benefits of certain veggies should also be considered
with regards to the person eating the prepared food
General Rules of Vegetable Cookery
• Don’t overcook.
• Cook as close to service time as possible, and in small quantities. Avoid holding
for long periods on a steam table.
• If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
Reheat at service time.
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Start with boiling, salted water when boiling green vegetables and other
vegetables that grow above the ground. Roots and tubers are started in cold,
salted water for more even cooking.
• Cook green vegetables and strong-flavored vegetables uncovered.
• To preserve color, cook red and white vegetables in a slightly acid (not strongly
acid) liquid. Cook green vegetables in a neutral liquid.
• Do not mix a batch of freshly cooked vegetables with a batch of the same
vegetable that was cooked earlier and kept hot in a steam table.

Standards of Quality in Cooked Vegetables

1. Color.
• Bright, natural colors.
• Green vegetables, in particular, should be a fresh, bright green, not olive green.
2. Appearance on plate.
• Cut neatly and uniformly. Not broken up.

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 • Attractively arranged or mounded on plate or dish.
• Not swimming in cooking water.
• Imaginative and appropriate combinations and garnishes are always well
received.
3. Texture.
• Cooked to the right degree of doneness.
• Most vegetables should be crisp-tender, not overcooked and mushy, but not
tough or woody either.
• Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes,
vegetable purées) should be cooked through, with a pleasant, smooth texture.
4. Flavor.
• Full, natural flavor and sweetness, sometimes called garden-fresh flavor. Strong
flavored vegetables should be pleasantly mild, with no off flavors or bitterness.

5. Seasonings.
• Lightly and appropriately seasoned. Seasonings should not be too strong and
should not mask the natural garden flavors.
6. Sauces.
• Butter and seasoned butters should be fresh and not used heavily; vegetables
should not be greasy.
• Cream sauces and other sauces should not be too thick or too heavily
seasoned.
• As with seasonings, sauces should enhance, not cover up.
7. Vegetable combinations.
• Interesting combinations attract customers.
• Flavors, colors, and shapes should be pleasing in combination.
• Vegetables should be cooked separately and then combined to allow for
different cooking times.
• Acid vegetables (like tomatoes) added to green vegetables will discolor them.
• Combine just before service.

Ways of Cooking Vegetables

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1. Boiling and steaming
• Boiling or steaming are the two most used methods of
cooking vegetables because they are easy, economical, and
adaptable to a great variety of preparations.
• In most cases, additional steps are required after the basic
cooking is completed such as adding butter, seasonings,
flavorings, and sauces in order to make the product ready
for serving.
• Unless they are to be served immediately, boiled or
simmered vegetables are drained as soon as they are
cooked and then cooled quickly under cold water (shocking
or refreshing) to prevent further cooking. The vegetables are then sautéed in butter or
other fat. At this stage, you can add seasonings and sauces if preferred.
• The ideal method for cooking certain vegetables, such as broccoli, that easily break or
turn watery or mushy when simmered is by steaming.
• A useful technique that combines boiling and steaming is called pansteaming wherein
the vegetables are cooked in a covered pan in a small amount of water. Remove the
vegetables from the pan once they are cooked. The flavorful cooking liquid may be
reduced to a glaze or made into a sauce.

2. Sautéing and Pan – Frying

Sautéing is a dry heat cooking method use to cook vegetables
in hot pan and a small amount of fat to cook food quickly. The
vegetables are tossed or flipped in the pan over high heat.

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Pan-frying is a dry heat cooking method use to cook vegetables in a larger amount of
fat, usually for a longer time at lower heat, and the product is not tossed or flipped.

The two methods are usually used to finish-cooking precooked or blanched vegetables
and for completely cooking vegetables that are raw.

Stir-frying is similar to sautéing but the pan is left steady and the items being cooked
are stirred not tossed in hot fat with spatulas or other tools.

3. Braising
Braising, is a slow, moist-heat cooking method which
calls for a small amount of liquid, low heat and a covered
pot.

Characteristics of Vegetable Braising Procedures

1. Fat is added to a braising or baking pan or a

saucepan and heated. Finely diced mirepoix or other
flavoring ingredients may be cooked briefly in the fat.
The fat contributes to flavor and eating quality.
2. The vegetable (blanched or raw) is placed in the
pan. It may or may not be cooked in the fat before the
liquid is added, depending on the recipe.
3. Liquid is added—stock, water, wine, or a combination of liquids. The liquid
generally covers the vegetable only partway.
4. The pot or saucepan is covered and the vegetable is cooked slowly in the oven or
on the range top.
5. The flavorful cooking liquid is served with the vegetable. It is sometimes drained
off and reduced over high heat before serving in order to concentrate flavor.
4. Baking
When we talk about baking vegetables, we usually mean
one of two things:
1. Cooking starchy vegetables, such as potatoes,
winter squash, and sweet potatoes, and other moist,
dense-textured vegetables such as tomatoes, beets,
eggplant, onions, and turnips, from the raw to the finished
state. Starch vegetables are baked because the dry heat
produces a desirable texture. Baked potatoes, for example, do not have the same texture as
boiled or steamed potatoes.
In some areas, it is fashionable to refer to baked vegetables as roasted. In theory, any
vegetable with enough moisture can be baked like potatoes, but the drying effects of the oven
and the long cooking time make it undesirable for most small vegetables, such as peas and
green beans.
2. Finishing certain vegetable combinations, sometimes known as casseroles. The
vegetables in these items are usually par cooked by simmering or steaming before they are
baked.

Vegetable casseroles are baked for either of two reasons:

• The slow, all-around heat allows the product to cook undisturbed. The agitation and
stirring of range top cooking is not always desirable. Baked beans could be finished on top of
the range, but they would be mushier and more broken.
• The dry heat produces desirable 5effects, such as browning and caramelizing
CO_Q2_TLEHE10Cookery_Module 2 of sugars.
For example, you could put a pan of candied sweet potatoes in a steamer, but the moist heat
would not allow a glaze to form.
6. Broiling and Grilling

Grilled quick-cooking vegetablessuch as peppers, zucchini, large

mushroom caps, and eggplant are pleasant accompaniments to grilled and
roasted meats and poultry. The vegetables may be ut cinto broad slices,
brush with oil, and grill until lightly cooked
and lightly browned. Grilled
vegetables are often dressed withvinaigrette.
Broiling is also used to finish cooked or partially cooked vegetables by
browning or glazing them on top. Bread crumbs are sometimes used to
give a pleasing brown color and tont preve
drying.

How to Grill Any Vegetable

INGREDIENTS

3 large red bell peppers, seeded and quartered

1 large red onion, peeled and cut into quarters through the root

1 pound zucchini, cut lengthwise into 1/2-inch thick rectangles 3

small eggplants, cut lengthwise into 1/2-inch thick rectangles
6 ounces cherry tomatoes, on the vine if possible
1/4 cup olive oil
1 teaspoon salt

Herby dressing (optional):

1/2 cup olive oil
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice

1/4 cup fresh parsley leaves

1 teaspoon dried basil

INSTRUCTIONS

1. Heat the grill to medium-high, direct heat. Heat an outdoor grill for
6 CO_Q2_TLEHE10Cookery_Module 2
 medium-high, direct heat. Scrape the grill grates clean if needed.

2. Prepare the vegetables. If you haven't already, trim and cut the vegetables

while the grill heats. Drizzle the vegetables on both sides with the olive oil
and season with salt.
3. Make the herby dressing (optional). Place all the ingredients in a small
blender or food processor and pulse to combine.
4. Grill the vegetables. Grill the vegetables in a single layer, starting with the
heartier peppers and onions going down first (or in the hottest area if you’re
grill has hot spots), followed by the eggplant, zucchini, and tomatoes. Cover
and grill without distributing for 3 to 4 minutes on the first side, then flip and
continue to grill for the following total cook times (the number below
includes the 3 to 4 minutes on the first side):

o 8 to 10 minutes for bell peppers and onions

o 7 to 8 minutes for zucchini, eggplant o 4 to 6 minutes for tomatoes
on the vine
5. Remove the vegetables to a platter and serve with the dressing. Remove the
grilled vegetables to a platter, and coat with the dressing just before serving.

RECIPE NOTES:
You can try using other vegetables in the locality such as okra, carrots, potatoes, etc.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Cooking Frozen and Canned Vegetables

A.) Frozen Vegetables

• Examine all frozen products when received to check quality.
• Frozen vegetable requires shorter time in cooking because they have been
partially cooked.
• Cook from the frozen state. Can cook directly into steamer or boiling salted
water.
• Corn on the cob and vegetables that freeze in solid block like squash, should be
thawed for even cooking.
• Add less salt. Most frozen vegetables are slightly salted during processing.

B.) Canned Vegetables

• Drain vegetables and place half the liquid in a cooking pot, and bring to boil.
• Add vegetables and heat to serving time. Do not boil for a long time.
• Season liquid before adding vegetables to blend flavors of herbs and spices.
Use butter to enhance the flavor of most vegetables.
•
.
Sauces and Accompaniments for Vegetables
7 CO_Q2_TLEHE10Cookery_Module 2
Sauces- a term used in cookery to describe a wide range of flavored 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 flavor, 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 flavored, 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, or served in a
separate dish or saucier

Accompaniments to Vegetables

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

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Lists of Major Sauces and the vegetables that they are served in

Name of Sauce Vegetable Accompanimen

t
Bretonne Red kidney beans
-a brown sauce containing
delicately browned fried red
onions
Crème Spinach, green beans,
-a sauce consisting essentially of cauliflower
a roux with milk, cream, or stock
and seasoning

Demi-glaze Braised cabbage,

-a rich brown sauce in French stuffed eggplant
cuisine, traditionally made by
combining one part brown stock
and one part Espagnole sauce (or
sometimes called brown sauce)
and slowly reducing by half

Hollaindaise Asparagus, cauliflower

-a creamy sauce of melted
butter, egg yolks, and lemon
juice or vinegar,
Italian Cauliflower Parmesan cheese,
-made primarily from tomatoes, breadcrumbs and
garlic, herbs and onions butter
Maltaise Asparagus, broccoli,
-hollandaise sauce with a bit of green beans
orange zest and juice added
Cheese Asparagus, cauliflower, Grated cheese
-made by adding an amount of broccoli, Brussels usually parmesan
cheddar cheese to sprouts
white sauce and then spiced
using
English mustard,
Worcestershire sauce and pepper
among other ingredients
Mousseline Asparagus, cauliflower
-a sauce (such as hollandaise) to
which whipped cream or beaten
egg whites have been added
Persil Variety of vegetables Additional parsley
-is a mix of chopped parsley, including potatoes,
garlic, and vinegar cauliflower and carrots
LEARNING ACTIVITY SHEET
COOKERY 10
QUARTER 2 WEEK 1

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NAME:_______________________ GRADE LEVEL & SEC._______ DATE:_______

II. Learning Competency

After going through this module , you are expected to:
1. Identify tools and equipment needed in vegetables preparation.
2. Discuss the factors to consider in choosing good quality vegetables
3. Explain the flavor and color components and nutritional value of
vegetables
4. Follow the methods of washing, thawing and cutting raw vegetables.
II. Directions/ Instructions
 Read and understand all the direction of the proceeding activities.
 Perform all the task as directed.
 Always observe precautionary measures
IV. Exercises/ Activities:
A. Explore
Fill the template with the needed information. List the different vegetables found in
your locality and how do you cook these vegetables

Vegetables found in your How do you cook these

locality vegetables?

B. LEARN

Direction: Using a graphic organizer, identify the different methods of cooking

vegetables and enumerate vegetables that are suited to the cooking method.
Include the preparations needed to these vegetables before they are cooked.

10 CO_Q2_TLEHE10Cookery_Module 2
Sample Graphic Organizer

Cooking
Methods for
Vegetables

C. APPLY Design a Vegetable Menu

Imagine that you are in charge of planning the menu for COVID patients. You want to
plan nutritious vegetable dishes. Create a clear, descriptive menu that includes
vegetables. What vegetables would you choose? What cooking methods would you
choose and why?

Title of the Menu

_______________________________________

Vegetables:

Cooking Method:

Write your answers in a short bond paper.

11 CO_Q2_TLEHE10Cookery_Module 2
Your output will be rated using the rubric below.
Criteria 4 3 2 1
Clear Exceptionall Generally Lacks Unclear
y clear and clear and clarity and explanation
easy to quite easy to difficult to
understand understand understand
Comprehensiv Thorough Substantial Partial Misunderst
e and explanation or not anding
comprehens comprehens or
ive ive serious
explanation explanation misconcepti
on on the
explanation
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

Facilitator’s Remarks:

Additional Activities

1. Research on various recipes

of local vegetables and make
your vegetable recipe cookbook. You can create your own
vegetable recipes using ingredients that are found in the
locality. Make 5 local recipes on vegetable. Make your recipe
portfolio using recyclable materials
2. Research o als
onthe sauces and accompaniments
appropriate to your vegetable recipes.

12 CO_Q2_TLEHE10Cookery_Module 2
Assessment
Multiple Choice.
Directions. Read the following questions carefully, select the letter of the correct
answer and write on your activity notebook.

1. In canning vegetables, what is applied to the vegetables to kill any harmful

microorganisms before they are sealed in airtight containers such as cans or jars?
A. Chemicals B. Cold water C. Heat D. Salt

2. Market form of vegetables wherein the vegetables are often blanched, or cooked
quickly in boiling water, and then shocked in ice water to stop the cooking process.
A. Canned B. Dried C. Fresh D. Frozen

3. Market form of vegetables wherein water that inhibits the growth of bacteria, yeasts
and molds that can otherwise promote spoilage and rot in vegetables is removed.
A. Canned B. Dried C. Fresh D. Frozen

4. Addition of ______causes firmness or delay softening of vegetables during cooking due

to the reaction of calcium.
A. Baking soda B. Lime C. Salt D. Water

5. What vegetable nutrient becomes more soluble and digestible during cooking?
A. Carbohydrate B. Minerals C. Protein D. Vitamin C

6. What vegetable nutrient may be destroyed during cooking?

A. Carbohydrate B. Minerals C. Protein D. Vitamin C

7. What vegetable absorbs water during cooking because of its starch content? A. Bell
pepper B. Cabbage C. Dried beans D. Snap beans

8. What vegetable loses water and becomes limp during cooking because of its high
moisture content?
A. Bell pepper B. Cabbage C. Dried beans D. Snap beans

9. What should you do to prevent overcooking of vegetables? A. Place in the refrigerator.

B. Use slow fire when cooking.
C. Cool quickly under cold water.
D. Drain the water and leave in the pot to cool.

10.Cooking vegetables wherein blanched or raw vegetables are placed in the pan then
liquid is added to cover the vegetables then cooked slowly.
C. Braising C. Deep frying
D. Boiling & steaming D. Sautéing and pan-frying

11.What cooking method used to complete cooking of precooked or blanched vegetables?

A. Boiling & steaming C. Braising
B. Sautéing and pan-frying D. Baking

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12.What is the best cooking method used for starchy vegetables because this produces a
desirable texture?
A. Boiling & steaming C. Braising
B. Sautéing and pan-frying D. Baking

13.Some vegetables may be precooked by simmering or steaming briefly before deep

frying to ___________.
A. bring out flavors of vegetables.
B. reduce the cooking time in frying.
C. improve texture of the vegetables.
D. prevent vegetables from overcooking.

14.It is used to transform the overall presentation of a dish by adding flavor, moisture,
richness and visual appeal.
A. Flavorings B. Milk C. Salt D. Sauce

15.Your friend always complains about being served with overcooked boiled vegetables at
home, what should she do to prevent this?
A. She should boil the water before adding the vegetables.
B. She should sauté the vegetables before boiling or simmering.
C. She should use low heat temperature when boiling and simmering vegetables.
D. She should drain the vegetables as soon as they are cooked and then cooled
quickly under cold water.

Answer Key FALSE, cold 12.

FALSE, boiling 11.
slightlyFALSE, 10.
TRUE 9.
FALSE, unsalted 8.
UE TR 7.
FALSE, shorter 6.
TRUE 5.
FALSE, undercook 4.
TRUE 3.
FALSE, toughens 2.
FALSE, uncovered 1.
Modified True of False

What I Have Learned

D 15.
D 14.
B 13.
D 12.
B 11.
A 10.
C 9.
B 8.
C 7.
D 6.
C 5.
B 4.
B 3.
D 2.
C 1.
Multiple Choice

ANSWER KEY

14 CO_Q2_TLEHE10Cookery_Module 2
References

Standring, Daniel, Chapter 16 Understanding Vegetables, Accessed May 2, 2020,

standring.weebly.com › uploads › 16__17_-_vegetables

Moises, Alejandrina M., Cookery G10 Learning Module, Accessed April 25, 2020
https://www.academia.edu/13079564/cookery_g10_learning_module

Sauces, garnishes and accompaniments, Accessed May 23, 2020

https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve/sa uces.html

Understanding Vegetables, Accessed May 20, 2020,

https://www.vectorstock.com/royalty-free-vector/set-of-canned-vegetable-vector-
22784381

15 CO_Q2_TLEHE10Cookery_Module 2