10 Republic of the Philippines

Department of Education
REGION III-CENTRAL LUZON
SCHOOLS DIVISION OF ZAMBALES
CANDELARIA SCHOOL OF FISHERIES
Purok 7, Sinabacan, Candelaria 2212, Zambales

SPTVE-COOKERY
Guided Learning Activity Kit
Preparing Vegetable Dishes
“Identifying Market forms of Vegetable”
Quarter 2- Week 2

Name: ______________________________________

Grade & Section: __________________________

SPTVE- COOKERY – Grade 10
Guided Learning Activity Kit
Prepare Vegetable Dishes-Identifying Market forms of Vegetable
Quarter 2- Week 2

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Development Team of the Activity Sheet

Writer: LUCILLE E. PAGLINGAYEN
Editors: LUCILLE E. PAGLINGAYEN
Reviewers: WILMA M, BRADE, Ed.D.
Illustrator: SAMUEL E. PAGLINGAYEN
Layout Artist: LUCILLE E. PAGLINGAYEN
Management Team: JULITA M. VALDEZ
WILMA M. BRADE, Ed.D.
YOLIE A. HEBRON, Ed.D.

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 PREPARING VEGETABLE DISHES
Identifying market forms of vegetables

Introduction

This module will guide you to acquire the essential

knowledge and competencies and at the same time develop your skills in
identifying market forms of vegetables
Vegetables are grown worldwide in almost 200 countries. A world
vegetable survey showed 392 vegetable crops cultivated worldwide. Most of
these vegetables are marketed fresh with only a small portion processed.
Almost three-fourths of the world's production of vegetables occurs in Asia,
mostly in China, which produces over half of the world's vegetables. Your
performances in every activity will help you to practice gained understanding.

Learning Competency

PREPARING VEGETABLES DISHES

LO 1. Identify market forms of vegetable
SPTVE_FOOD10- PCVD-IIa-c-11

Objectives

At the end of this Guided Learning Activity Kit, you should be able to:

1. recall facts on the different forms of vegetables;

2. recognize details on the market forms of vegetables;
3. recall some characteristics of the market forms of vegetables;
4. identify market forms of vegetables.

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 Review

Direction : Let us test what you know about preparing vegetable dishes by
answering the questions below. Read each statement carefully and
choose the letter of the word/words being described by the
statement. Encircle the correct letter of the correct answer.
1. These are vegetables that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold.
a. fresh c. frozen
b. dried d. canned
2. The vegetables that are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
a. fresh c. dried
b. canned d. frozen
3. These are the vegetables that have undergone several steps to warrant
that their quality is preserved before the actual freezing process.
a. frozen c. fresh
b. dried d. canned
4. The effect of cooking vegetables where adding of alkali like baking soda will
soften the hemicellulose.
a. changes in texture c. water is lost or absorbed
b. changes in color d. changes in nutrients
5. The factor to consider in buying vegetables where it refers to the price that
should never be too high.
a. price of the vegetables c. vegetable needed
b. geographical location d. quantity of buying
6. In buying vegetables, you must have the idea of the total consumption in
the house.
a. freshness of the vegetables c. good quality
b. quantity of buying d. vegetable needed
7. Vegetables to be bought should be critically checked, physically speaking.
a. vegetable needed c. price of the vegetables
b. good quality d. geographical location
8. To buy root vegetables, these are still attached, should be sturdy, crisp,
and void of any wilting.
a. fruit c. stalk

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 b. roots d. leaves
9. The method of cooking vegetable where little water is used to avoid over
cooking.
a. griddling c. boiling
b. steaming d. blanching
10.This is the method of cooking vegetables where it is plunge into iced water
to stop the cooking process.
a. roasting c. blanching
b. griddling d. boiling

Discussion

Vegetables are said to be vital to the general good health of human

beings, providing essential vitamins and minerals, dietary fiber, and
phytochemicals, and reducing risk from dangerous diseases and other medical
conditions.
Knowing the different market forms of vegetables can be of help in
deciding which vegetables to buy and prepare. Vegetables that are available in
the market are fresh, frozen, dried, or canned.
When it comes to good nutrition, all four forms of fruits and
vegetables matter.

Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no processing
from the time they were harvested to the time they were marketed or sold.
Which also means that they remain in the same state from the time they were
harvested. Fresh vegetables are often referred to as produce and are normally
sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s
market and vegetable farms.

https://www.google.com/imgres?imgurl=

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2. Frozen. The forms of vegetables that are commercially packed in plastic bags
or cardboard boxes. Naturally, these are frozen within hours of harvest, but
undergo several steps to warrant that their quality is preserved before the
actual freezing process.

https://www.google.com/search?q=images-+forms+of+frozen+vegetables&tbm=isch&source=

a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and then
shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any vegetables
that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors, to
supermarkets and grocery stores.

3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from vegetables
and obstruct the growth of bacteria, yeasts and molds that can stimulate
spoilage and rotting of vegetables. Methods of drying vegetables are: freeze
drying, drum drying and sun drying.

https://www.google.com/search?q=images-+forms+of+dried+vegetables&tbm=

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4. Canned. This is the form of vegetables where vegetables are preserved. Like
freezing and drying ,it helps make vegetables last longer. It makes cooking with
vegetables easier and more convenient.

https://www.google.com/imgres?imgurl=https%3A%2F%2F2.zoppoz.workers.dev%3A443%2Fhttps%2Fcdn.hswstatic.com%2Fgif%2Fcanned-food.jpg&imgrefurl=

Effects of Cooking Vegetables

1. Changes in texture - Fibers are either softened or toughened.

A. Cellulose and hemicellulose – heating generally softens fibers

B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime (―apog‖)
2. Water is either lost or absorbed.

A. Vegetables contain high amount of water. Leafy and succulent

vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried beans, root
crops, tubers) absorb water because of the hygroscopic property of
starch.
3. Changes in color Cooking for a short time, helps maintain color.

4. Changes in nutrients

A. Carbohydrate - moist heat cooking – gelatinization of starch - dry

heat cooking - dextrinization of starch - carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

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General Rules of Vegetable Cookery

• Don‘t overcook.
• Prepare vegetable as close to service time as possible and in small
quantities.
• 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.
• Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color
▪ Bright, natural color
2. Appearance on plate
▪ Cut neatly and uniformly
▪ Attractively arranged with appropriate combinations and garnishes
3. Texture
▪ Cooked to the right degree of doneness
▪ Crisp – tender, not overcooked and mushy
▪ Potatoes, squash, sweet potatoes, tomatoes should be cooked through
with smooth texture
4. Flavor
▪ Natural flavor and sweetness
▪ Strong – flavored vegetables should be pleasantly mild, with no off flavors
or bitterness
5. Seasonings
▪ Seasonings should not mask the natural flavors
6. Sauces
▪ Do not use heavily.
▪ Vegetable should not be greasy
7. Vegetable combinations
▪ Vegetables should be cooked separately for different cooking times, and
then combined
▪ Combine acid vegetables like tomatoes, to green vegetables just before
service to prevent discoloration of greens.

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 Activities

Guided Practice 1:
Recognizing details on the market forms of vegetables.

Direction: Tell whether the statement is true or false. Write the word true
if the statement is correct and false if it is not. Write your
answer on the space provided before the number.
______1. Fresh vegetables are those that have undergone little or no
processing from the time they were harvested to the time they were
marketed or sold.
______2. Fresh vegetables are often referred to as produce .
______3. Fresh vegetables are not found in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
______4. Frozen forms of vegetables are not packed in plastic bags or
cardboard boxes.
______5. Frozen vegetables are frozen within hours of harvest, but undergo
several steps to warrant that their quality is preserved before the
actual freezing process.
______6. Frozen foods are washed thoroughly to remove any dirt, debris and
the chemicals that have been used.
______7. Frozen vegetables are directly packed for selling.
______8. Vegetables are dried or dehydrated for the purpose of not
preserving their shelf life.
______9. Drying is done by removing water from vegetables and to obstruct
the growth of bacteria, yeasts and molds that can stimulate spoilage
and rotting of vegetables.
______10. Canning makes cooking with vegetables easier and more
convenient.

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Guided Practice 2

Direction : Complete the sentences by writing on the lines the correct word
or group of words. Choose your answers from the box. Write your
answer on the space provided for.

1. Fresh __________ are those that have undergone little or no processing

from the time they were harvested to the time they were marketed or
sold.
2. Fresh vegetables are often referred to as _____________ and are normally
sold in the market, grocery stores , supermarkets, roadside stalls,
farmer’s market and vegetable farms.
3. _________ vegetables are commercially packed in plastic bags or
cardboard boxes.
4. Frozen vegetables are _________thoroughly to remove any dirt, debris
and the chemicals that have been used
5. The vegetables that are frozen are then sorted and inspected, so as to
get rid of any vegetables that are not fit for _____________.
6. Dried form of vegetables are dried or ____________ to preserve and
prolong their shelf life.
7. Drying is done by removing ___________ from vegetables that can
obstruct the growth of bacteria, yeasts and molds can also stimulate
spoilage and rotting of vegetables.
8. Freezing, drumming and sunning are the methods of ______________
vegetables.
9. Canning is the form of vegetables where vegetables are __________.
10. _____________ makes cooking with vegetables easier and more
convenient.

canning preserved drying water

dehydrated consumption washed frozen

produce vegetable

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Independent Practice

Identify market forms of vegetables.

Direction : Name the four market form of vegetables and describe it.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA
4 Describes very clearly the market forms of
vegetables.
3 Describes clearly the market forms of
vegetables.
2 Describes partially the market forms of
vegetables.

1 Was not able to describe any of the market

forms of vegetables.

Assessment

Direction : Let us test how much you learned on the market forms of
vegetables. Choose the letter of the word/words that is being described
by the statement. Encircle the letter of the correct answer.
1. This is the market form of vegetables that have not undergone little or no
processing from the time they were harvested to the time they were marketed
or sold.
a. fresh c. dried
b. frozen d. canned
2. The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes.
a. frozen c. canned
b. dried d. fresh
3. These are vegetables that are dehydrated to preserve and prolong their
shelf life.
a. dried c. frozen
b. fresh d. canned

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4. The form of vegetables that are preserved.
a. canned c. dried
b. fresh d. frozen
5. One effect of cooking vegetables where the fibers are either softened or
toughned.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed
6. It is an effect of cooking vegetables where protein become more soluble
and digestible.
a. changes in nutrients c. water is lost or absorbed
b. changes in color d. changes in texture
7. The effect of cooking vegetables that when there is an addition of lime will
cause firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
8. An effect of cooking vegetables where it contains high amount of water.
a. water is lost or absorbed c. changes in color
b. changes in texture d. changes in nutrients
9. A general rule in cookery where the vegetables must be cooked enough.
a. do not overcooked c. use of baking soda
b. cut vegetables uniformly d. uncover flavored veges
10. This is not to be used with green vegetables when cooking.
a. baking soda c. butter
b. milk d. oil

Reflection

Complete the sentences below to tell how you have learned our
lessons well. Write the answers on the space provided for.

I learned about _________________________________________________________.

Knowing about this topic helps me ______________________________________.
This topic reminds me of ________________________________________________.
The part I know the most about is________________________________________.
The part that is the most confusing is_____________________________________.
I would like to know more about___________________________________________.

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 References

Department of Education Competency-Based Learning Material for Fourth

Year – p. 132

Grade 10 Cookery Learning Material – pp. 136,137,138, and 139

Technical-Vocational-Livelihood Home Economics Cookery for Grade 10 –pp.

150
Online Sources

https://www.slideshare.net/eylinmeyy/market-forms-of-vegetables-
137343272#:~:text=Vegetables%20available%20in%20the%20market,they%20were%20marketed%20
or%20sold.

https://fruitsandveggies.org/stories/fresh-frozen-canned-dried-and-100-juice/

https://www.researchgate.net/publication/284708243_World_importance_marketing_andtrading_of_veg
etables

https://www.researchgate.net/publication/284708243_World_importance_marketing_andtrading_of_veg
etables

https://www.indiastudychannel.com/resources/138079-Points-be-considered-before-buying-
vegetables.aspx

https://www.foodtown.com/articles/select-fresh-fruits-vegetables

https://www.escoffier.edu/blog/culinary-arts/tips-for-chefs-on-choosing-the-right-ingredients/

https://www.indiastudychannel.com/resources/138079-Points-be-considered-before-buying-
vegetables.aspx
0
https://www.pinterest.ph/juning1187/pinoy-vegetable-dishes/

https://www.pinterest.ph/aseleener/vegetable-recipes/

https://www.pinterest.ph/juning1187/pinoy-vegetable-dishes/

https://www.pinterest.ph/filipinorecipes/filipino-vegetable-recipes/
Module
STVEP-CBLM

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 Key to Corrections

Review Guided Practice 1 Guided practice 2

1. a true 1. vegetable
2. a 2. true 2. produce
3. a 3. false 3. frozen
4. a 4. false 4. washed
5. b 5. true 5. consumption
6. b 6. true 6. dehydrated
7. b 7. false 7. water
8. b 8. false 8. drying
9. c 9. true 9. preserved
10. c 10. true 10. canning

Independent Assessment
Practice
1. a
Answer may vary 2. a
3. a
4. a
5. a
6. a
7. a
8. a
9. a
10. a

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