10
TLE
Quarter 2 – Module 2:
Cookery 10
Identifying Market Forms of
Vegetables and Cook the
Varieties of Vegetables Dishes
TLE Grade 10
Self-Learning Module (SLM)
Quarter 2– Module 2: Prepare Vegetable Dishes
First Edition, 2020
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Development Team of the Module
Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,
Sandee Annie L. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Naida Uka. Kasan, Alma Adelma P. Bustamante,Michael C. Jumuad
Language Editors: Dr. Rachelle T. Amando/ Dr. Vivencio Aninon
Reviewers: Dr. Belinda L. Distor
Content Editors: Dr. Ruby S. Buhat/ George S. Hofer/Dr.Alex Labarosa
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS, EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Dr. Belinda L. Distor – EPS,EPP/TLE/TVL
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Office Address: Regional Center, Brgy. Carpenter Hill, City of
Telefax: Koronadal (083) 2288825/ (083) 2281893
E-mail Address:
[email protected] 10
TLE
Quarter 2 – Module 2:
Identifying Market Forms of
Vegetables and Cook the
Varieties of Vegetables Dishes
Introductory Message
For the facilitator:
Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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:
Focus on what the learners can do
rather than what he/she cannot do
and build on his/her strengths.
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. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
For the learner:
Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!
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 resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
What I Know This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In This is a brief drill or review to help you link
the current lesson with the previous one.
What’s New In this portion, the new lesson will be
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
What is It This section provides a brief discussion of
the lesson. This aims to help you discover
and understand new concepts and skills.
What’s More This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to
process what you learned from the lesson.
What I Can Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.
3
Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
Additional Activities In this portion, another activity will be given
to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
References This is a list of all sources used in developing
this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
4
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master on Preparing Vegetable Dishes. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. But the order in which you read them can be
changed to correspond with the textbook you are now using.
The module covers the lesson namely:
Learning Outcome 2: Prepare Vegetable Dishes
After going through this module, you are expected to:
1. identify market forms of vegetables;
2. identify the market forms of vegetables according to a given menu;
3. cook variety of vegetables dishes following appropriate and nutrition cooking
methods to preserve optimum quality and nutrition
5
What I Know
A.
Answer the following questions. Write your answer in your activity notebook
1. What is the English name of this vegetable? ?
__________________
2. How do we buy vegetables? A. by weight B. by size
__________________
3. From what part of vegetable are Onions and garlic? A. stem B. bulbs
__________________
4. What are the examples of a canned vegetable ? __________________
5. From what family of vegetables are beans and beans product?
__________________
B.
Let see what you know about the lesson to be discussed in this unit. Answer the
prepared question in a separate sheet of paper. Please answer all the items clearly
and legibly.
Directions: Identify what is described in each phrase. Choose from the words
inside the box below..
Frying Sautéing Baking Steaming Boiling
1.
Cooking vegetables in a small amount of water to retain its vitamins especially
water soluble vitamins.
2. Cooking vegetables on top of stove using small amount of oil or butter
3. Cooking vegetables using dry heat method.
4. Cooking vegetables by hot steam or tightly covered steamer.
5. Cooking vegetables in dry heat using oil.
Lesson Cookery:
Identifying Market Forms of
Vegetables and Cook the
Varieties of Vegetables Dishes
2
What’s In
In the previous lesson, you have learned how to prepare ingredients
according to given recipe, required form and time frame thaw frozen
ingredients and wash raw vegetables following standard procedures.
In this lesson, you will be able to know, learn, and develop your skills
identify the different market forms of vegetables, you will be able to learn
also on how to cook vegetables dishes according to standard recipe
Notes to the Teacher
Before discussing the lesson, take a look of this some facts about
vegetables. did you know that? Strawberry are technically not a berry,
You can use cucumber as erasers, tomatoes are legally a veggie, the
veggie skins are most nutrients, potatoes were the first food to be grown
in space and onions are super healthy.
Don’t forget to exercise OHS every time you perform laboratory or
industry work
What’s New
Understanding the various types of vegetables on the market can also
aid in determining which vegetables to prepare. In-market vegetables can be
fresh, frozen, dried or canned
Vegetables are pieces of plants which are consumed by humans or
animals. Eating vegetables offers nutritional benefits. People who consume
more vegetables and fruits as part of a balanced over all diet are likely to
have a reduced of some chronic illness. Vegetables provide nutrients which
are essential to your body’s health and maintenance.
You have already answered the questions, it is time to gain new
learning. Ready, set, and learn!
Activity 1
Let’s Be Familiar
Are you familiar with vegetables? Identify by naming each vegetables
inside the box.
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Activity 2
WORD WAR!
Say something
Direction: Analyze the scrambled words below carefully. Read the
description given in order to get the correct word. The fixed words are
related to the different method of cooking vegetables and sauces.
1. Raw vegetable s placed in the pan then stock or water is added to cover
vegetable then cook slowly.
2. A sauce that is also called a French dressing.
3. A more classy dressing for vegetable for special occasion.
4. A quick cooking of vegetable by direct heat.
5. A dry heat cooking of vegetable using oil.
a. RAIBINGS b. SANDTHOU DNALSI c. HOTEL SAUCE D’MAITRE
d. LINGIORB e. YRFGNI
What is It
When do you usually cook and eat vegetables? Vegetable is considered as one the
important foods that need to be a part of every meal. What is your favorite
vegetable? Have you tried preparing it? Would you like to have a delectable menu
made easily and quickly? Let’s take a look on the different kinds of vegetables.
Market Forms of Vegetables
There are three market forms of vegetables. These are the following:
1.FRESH- Fresh vegetables are available in wet markets and supermarkets.
Examples are the following;
a. Leaves- alugbati, kamote tops, kangkong, spinach, bittermelon leaves,
cabbage, lettuce, mustard, Chinese cabbage, pepper leaves, green onion, and
leeks, Brussel sprouts and partsley.
b. Flowers- cauliflower, squash flower, katuray, broccoli
c. Stem or short stalk supporting leaves, flowers-celery bamboo
shoots, ubod, coconut pith asparagus.
d. Roots- sweet potato, cassava, carrot, beets, radish, yam, turnips
e. Bulbs- underground bulbs, very short stem covered with layers; chives,
onions, shallots., garlic
f. Fruits- chayote, bitter melon, ampalaya, bottle gourd or upo, sweet green
and red pepper, eggplant, okra, squash, tomatoes, cucumber
g. Seeds- Parts from which a new plant will grow; referred to as legumes;
mung beans, chick peas, soybeans, kidney beans, lima beans or patani
h. Tubers- short thickened fleshy part of an underground stem; includes
potato and artichokes
2. CANNED- examples include tomatoes, peas, corn, green beans, asparagus, and
mushrooms
3. FROZEN- these are commercially packed in plastic bags or cardboard boxes.
include green peas, lima beans, green peas, broccoli, asparagus, carrots
4.Dried-drying or dehydrating preserves vegetables and prolongs their shelf life.
Removing water from vegetables inhibits the growth of bacteria, yeasts and molds
that can otherwise promote spoilage and rot in vegetables. It includes
legumes such as mung beans, kidney peas and cowpeas
How important is vegetables in one’s diet and one’s health? Do you
know how to prepare right ingredients for vegetable dish? Can you cook the
vegetable that your family likes to eat?
Vegetables are good sources of vitamins and minerals, they can be eaten raw
or cooked, if they are not properly prepared and cooked, these nutrients
maybe possible loss.
Methods of Cooking Vegetables.
1. Boiling – cooking in boiling water.
Use a small amount of water to retain most of the soluble vitamins such as
vitamin B, Riboflavin, niacin and vitamin C. Larger pieces of vegetables retain these
nutrients more than smaller pieces.
Boil – to heat a liquid over high heat until bubbles form and rise rapidly to the
surface.
2. Braising – method of cooking in slow fire.
Use a covered skillet with two tablespoon of butter or meat drippings and
two tablespoons water to braise vegetables with controlled heat to avoid scorching.
Braise – to crush food slightly, enabling more of the flavour to be released while
cooking
3. Steaming- cooking by hot steam or tightly covered steamer.
A. vegetables are placed in the perforated compartment of the steamer.
B.. longer steaming time than boiling time.
Steam – to cook food with steam from boiling water.
4. Pressure cooking – cooking with the use of pressure cooker.
A. time saving.
B. vegetables are cooked for short period of time, thus nutrients are better
conserved.
5. Sautéing – cooking on top of the stove using small amount of fat or butter.
A. vegetables are cut into pieces to shorten cooking time.
b. Sauté or stir fry in a hot oil.
Sauté – to fry quickly in oil or fat, over high heat, stirring or turning the food to
prevent burning.
6. Baking – cooking in a dry heat.
a. Bake vegetable directly on baking sheet or rack to in covered casseroles
in oven.
B. vegetables can be pared, sliced or diced.
Bake – to cook in an oven using dry heat.
7. Frying dry heat cooking using oil.
A. cooking vegetable in shallow fat or in deep fat.
B. fried vegetables have little loss of vitamins and minerals.
Fry – to cook in a fat or oil.
8. French frying - cooking vegetables in hot fat deep enough to cover the vegetables.
9. Broil – quick cooking by direct heat.
A. vegetables that are tender and raw, such as eggplant and tomatoes are
cooked by broiling.
B. broiled vegetables can be brushed with butter or oil.
Pointers in Cooking Vegetables
1. Don’t overcooked.
2. Prepare vegetable as close to service time as possible and in small quantities.
3. If the vegetable must be cooked ahead, undercooked slightly and chill rapidly.
Reheat at service time.
4. Never use baking soda with green vegetable.
5. Cut vegetable uniformly for even cooking.
6. Cook green vegetable and strong flavoured vegetable unclosed.
Activity 3: My Gulay, My Buhay
Choose your top three favorite vegetables. Draw them and write the
nutrients you can get from consuming them.
What’s More
Factors in the Proper Selection of Vegetables
The quality of raw materials affects the aesthetics, palatability and texture of
the cooked product. It is necessary that the vegetables to be purchased are
appropriate for the dish to be prepared
1. Weight- buy vegetables by weight not by size
2. Appearance and freshness- buy vegetables in the morning; choose
the crisp and bright colored, not dry vegetables.
3. Seasonability- seasoned vegetables are cheaper and have better taste.
4. Decay or insect infestation- pick vegetables that are free decay and
infestation with insects
5. No sign of molds, bruises and blemishes-buy vegetables which are
free from blemishes, molds and bruises.
6. Right degree of maturity- pick vegetables with right degree maturity
7. Variety- choose the right variety that is needed for the dish or menu.
Sauces and Accompaniments of Vegetable dishes
Vegetable are not considered a favorite especially among
children. To make this look appetizing and delicious to children, sauces
must be added. Vegetable sauces can’t only make more appetizing but also
can add and improve taste.
Kinds of Sauces for Vegetable Dish
1. Tomato sauce or red sauce – refer to many different sauces made
primarily from tomatoes, usually to be served as part of a dish
(vegetable or meat.)
2. Butter Sauce – a sauce made with melted butter often diluted with liquid
thickened with flour, egg yolk or broth and seasoned with lemon.
3. Hollandaise sauce – also called Dutch sauce, is an emulsion of egg yolk, melted
butter and lemon juice. Good for sweet tender roasted broccoli.
4. Maître D’ Hotel Sauce – it is a savory butter that is used on meat and vegetable
dish.
5. Thousand Island – it is an American salad dressing and condiment based on
mayonnaise that can include olive oil, lemon or orange juice .tomato puree.
6. French Dressings – it is made of vinegar, catsup, sugar, and other flavorings.
Suggested Vegetable Recipe
Braised Mixed Vegetables
Ingredients:
1 c. cauliflower ¼ c. stock
½ c. chicharo 1T salt
1 carrot, curved 3T oyster sauce
1 onion sliced 3 cloves garlic
1/4 c. oil quail eggs, boiled
Dash of pepper
¼ kilo chicken liver and gizzard, sliced
2 tbsp. corn starch
Procedure:
1. Coat the chicken liver and gizzard with corn starch
2. Fry gizzard until tender, then the liver. Set aside.
3. Sauté garlic and onion. Add the cauliflower and carrot. Cook for 5
minutes or until tender.
4. Add salt and oyster sauce. Put back the fried gizzard and liver.
5. Add corn starch dispersed in stock.
6. Let boil. Garnish with boiled quail eggs.
7. Serve hot.
Adobong Kangkong and Alugbati
Ingredients:
1T cooking oil 1 ½ c. kangkong
4 T soy sauce 1 onion sliced
salt and pepper
1T garlic, minced 1 1/2c. alugbati
vinegar
Procedure:
1. Sautee garlic and onion.
2. Add the stalk of the kangkong.
3. Add soy sauce and vinegar.
4. When the stalks are done, add the kangkong leaves and alugbati.
5. Seasoned with salt and pepper. (salt is optional) Serve hot.
Ginataang Malunggay – Kalabasa
Ingredients:
1 small size of squash, cubed 1 c. shrimps, peeled
1c, malunggay leaves 1 c. coconut milk
2 T oil salt and pepper to taste
3 cloves garlic, minced
Procedure:
1. Brown the garlic in oil.
2. Add the shrimps then the shrimps juice/stock and simmer for 10 min.
3. Stir continuously. Add the squash and cook until half done.
4. Season with salt and pepper. Add the coconut milk.
5. Simmer for few min..
6. Just before removing from heat, add the malunggay leaves. Mix
thoroughly.
7. Serve hot.
Caesar Salad
Ingredients:
1 large head lettuce, torn to bite size pieces.
1 c. croutons
5 cs. Salad tomatoes. Quartered
1/3 c. grated cheese
½ c. chicken meat, cut into julienne and fried
Procedure:
1. Fry chicken until crisp. Set aside.
2. Chill lettuce and tomatoes separately
3. Toss chilled lettuce, tomatoes, chicken, half of the croutons and cheese.
Half of the croutons are use as garnishing.
4. Serve cold with French dressing
Eggplant Omelet
Ingredients:
4 pcs. Medium eggplants
2 eggs beaten
1 small onion, sliced
3 cloves garlic, minced
1 medium tomato, chopped
Salt and pepper to taste
Procedure:
1. Broil the eggplants. Peel.
2. Sauté garlic, onion and tomatoes
3. Stir once in a while
4. Season to taste
5. When done, divide into 4 portions
6. Fill each eggplant with one portion of each sauté garlic, onion and
tomato
7. Dip in beaten eggs
8. Heat the frying pan with oil over medium heat.
9. Put the eggplant and cook until done both sides.
Lumpiang Ubod with Egg Wrapper
Materials Needed:
• Wok
• colander
• Turner
• measuring spoon
• Knife
• measuring cups
• Chopping board
• casserole
Ingredients:
½ kl stripped ubod
1 kl stripped sweet potato
½ kl carrot
½ kl cabbage
2 stalk celery
2 cups peanut
1 head garlic
2 pcs onion
½ kl chicken
¼ kl shrimps
Procedure:
a. Blanch the ubod first
b. Sauté the garlic and onion, put the ground pork and 2T fish
sauce
c. Put sweet potato until tender
d. Put the ubod, carrots, cabbage and celery
e. Put the ground peanut
f. Season to taste
What I Have Learned
A.
You did a great job in the previous activities! Now, it is time to
process what you have learned from the lesson.
Activity 4
CROSSWROD PUZZLE
s
B.
Let see if you can still remember the principles of cooking vegetables.
Read and analyze the statement carefully, Write CORRECT for desirable
practice and WRONG for undesirable practice. Write your answer in a
separate paper.
1. Cook vegetable in a small amount of water only.
2. Cook potatoes for shorter time than kangkong leaves.
3. Cook green vegetables and strong flavored vegetables with cover.
4. Choose vegetables that are in season. They are more expensive.
5. Add vegetable last when they are cooked with meat.
6. Leafy vegetable needs longer time to cook.
7. Cut vegetable uniformly for even cooking.
What I Can Do
Let us now transfer your learning into real life situation.
Activity 5; I Love Vegetables
A. List down twenty (20) vegetables you know and write their physical
appearance, nutrients you can get and sample name of menu.
Name of Appearance Nutrients Sample Menu
Vegetables (Color, Shape) (Vitamins,
Minerals)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
B.
My Recipe
Make at least 1 recipe of your own method of cooking your favourite
vegetables.
List down all the ingredients and procedure .You will be rated based on your
output. Write you answer in your activity notebook
Assessment
A. Answer the following questions briefly. (10 points each)
1. What are the benefits you get in eating vegetables?
2. Why you need to eat vegetables?
Rubric: Essay
Content - 4
Expression - 3
Organization - 3
Total - 10
B. Read the phrase carefully, Choose the best answer from the choices
given. Write your answer in the activity notebook.
1. Cooking vegetables in a small amount of water to retain its vitamins
especially water -soluble vitamins
a. broiling b. sautéing c. frying d. boiling
2.Cooking vegetables on top of stove using small amount of oil or butter
a. baking b. sautéing c. frying d. boiling
3. Cooking vegetables using dry heat method
a. baking b. broiling c. frying d. steaming
4.Cooking vegetables by hot steam or tightly covered steamer
a. steaming b. sautéing c. broiling d. baking
5.Cooking vegetables in dry heat using oil.
a. steaming b. frying c. steaming d. broiling.
Additional Activities
Direction: Make a Portfolio/ compilations of the different Vegetable Recipes and
a Terminologies of Food Preparation Techniques. Your will be rated based on your
output using the scoring rubrics below.
SCORE CRITERIA
5 Done creatively and neatly with more than 20 Terminologies.
4 Done creatively and neatly with 20 Terminologies.
3 Done simply and net enough but 10 Terminologies
2 Done poorly and less than 10 Terminologies.
Answer Key
Activity 1. B. Activity 2 B.
Analyze and write Word war
1. Boiling 1. Braising
2. Sautéing 2. Thousand Island
3. Baking 3. Maître D Hotel Sauce
4. Steaming 4. Broiling
5. Frying 5. Frying
Activity 4 B. ASSESSMENT
Correct or Wrong B.
1. Correct Multiple choice
2. Wrong 1. D
3. Wrong 2. B
4. Wrong 3. A
5. Correct 4. A
6. Wrong 5. B
7. Correct
Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations
For inquiries or feedback, please write or call:
Department of Education – SOCCSKSARGEN
Learning Resource Management System (LRMS)
Regional Center, Brgy. Carpenter Hill, City of
Koronadal Telefax No.: (083) 2288825/ (083) 2281893
