Technology and Livelihood Education

Cookery 12
QUARTER 4

Name of Learner: _______________________ Grade/Section:

_____________
Teacher: ________________________________ Date Submitted:
____________
I. Learning Skills from the MELCs
Lesson 1 LO 1 Perform Mise’ En Place TLE_HECK10VD
1.1 Prepare Ingredients according to a given recipe, required form, and time
frame
1.2 Thaw frozen ingredients and wash raw vegetables following
standard procedure.

II. Introductory Concept

Vegetables need to be prepared before they are ready to serve or used as

an ingredient in a cooked dish. Prior to preparation you need to identify the
various kinds of vegetables and different tools and equipment needed in the
preparation of vegetables. It is an important factor to consider in the
preparation of vegetables.

Perform Mise’ En Place

Tools and Equipment Needed in Preparing Vegetables

Paring Knife- used in paring fruits and vegetables.

Chef Knife- used in cutting vegetables.

Chopping board- used to hold item when

chopping.

Colander- used to drain excess water after

washing.

Bowls- used to hold vegetables.

Utility tray- used to hold ingredients

 Sauté pan - for sautéing or stir-frying
vegetables.

Steamer- used for steaming vegetables.

Oven- for cooking vegetables oven-steam or bake.

Classifications of Vegetables
A. According to parts of plants

● Gourd family (cucumber, pumpkin, chayote)

● Seeds and pods (beans, peas, corn, okra)

● Fruit vegetables (Avocado, eggplant, sweet pepper, tomato)

● Roots and tubers (beet, carrot, radish, turnip, artichoke, potato, sweet
potato)
 ● Onion family (onion, scallion, leek, garlic, shallot)

● Leafy greens (spinach, lettuce)

● Stalks, stems, and shoots (artichoke, asparagus, celery, fennel, bamboo,

shoots)

● Mushrooms

B. According to Chemical Composition

● Carbohydrates-rich vegetables – seeds, roots, tubers

● Protein-rich vegetables –legumes, peas, beans

● Fat-rich vegetables – nuts, olives, avocado

 ● High moisture content – mushroom, tomatoes, radish, green leafy
vegetables

C. According to Nutritive Value

● Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables

● Vitamin C-rich vegetables – yellow vegetables

● Vitamin B (complex) – legumes, peas, bean

Flavor Components of Vegetables

1. Sugar
● Fructose – the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid
● This forms a product called monosodium glutamate when combined
with salt. It is found in large amount from young and fresh vegetables.
3. Sulfur compounds
● Give the characteristic strong flavor and odor of some vegetables like
onions, leeks, garlic, chives, cabbage, and broccoli.

Color Components
1. Chlorophyll - a fat soluble compound responsible for the green color of
plants.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

2.1- beta carotene from carrots and squash
2.2- lycopene, from tomatoes

3. Flavonoids
3.1- Anthoxanthin – responsible for the yellow pigments
3.2- Anthocyanins – responsible for red and blue to violet pigments (beets)
Tube, eggplants.

Factors to consider in choosing good quality vegetables

1. Freshness Fresh vegetables should be crisp and
bright
in colors.
2. Absence of decay or insect infestation.
3. No mechanical damage or injury.
4. Right degree of maturity
 5. Variety Different varieties differ in color, shape,
texture and
sometimes flavor.

Nutritional Value of Vegetables

1. Vitamin A
Green leafy vegetables are sources of
vitamin A.
Example: alugbati
ampalaya leaves
kalabasa leaves
malunggay
petchay
sili leaves
2. Vitamin C
Example: cabbage
bell peppers
lettuce
potatoes
dark green and yellow vegetables

3. Vitamin B – complex

Example: ampalaya tops

kulitis
pepper leaves
saluyot
dried beans

4. Complex carbohydrates- are carbohydrate molecules with more than 20 –

sugar residue.
They are called as polysaccharide.

Functions of Carbohydrate:
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
 Fiber content
 Glycemic load of diet
 Nutrient density and phytochemical content
Example: wheat bran
whole grain
breads and cereals
cabbage
carrots
Brussels sprouts
 Preparing Fresh Vegetables

1. Washing

● Wash all vegetables thoroughly

● Scrub well unpeeled vegetables, like potatoes for baking

● Wash green leafy vegetables in several changes of cold water

● After washing, drain well and refrigerate lightly covered to prevent

drying.

2. Soaking
● Do not soak vegetables for long periods to prevent flavor and nutrient
loss.
● Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold
salted water to eliminate insects.

● Limp vegetables can be soaked briefly in cold water to restore crispness.

3. Peeling and Cutting

● Peel vegetables as thinly as possible.

● Cut vegetables into uniform pieces for even cooking.

● Treat vegetables that brown easily with acid (potatoes, eggplants, sweet
potato) or hold under water until ready to use.
● Save edible trim for soups, stocks and purees.
 Basic Knife Cuts

1. Chopping – done with a straight, downward cutting motion.

2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate
width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut.
10.Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables

III. Learning Skills from the MELCs

Lesson 1 LO 1 Perform Mise’ En Place TLE_HECK10VD
1.2 Prepare Ingredients according to a given recipe, required form, and time
frame
1.3 Thaw frozen ingredients and wash raw vegetables following standard
procedure.
Name: _______________________________________ Date: _____________
Grade and Section: _________________________

Activities

Practice Task 1
A. Multiple Choice: Read the questions carefully and encircle the answer that
describes the statement.
1. Which of the following vegetables is rich in carbohydrates?
a. Legumes, peas, and beans c. Mushroom, tomatoes, and radish
b. Nuts, olives, and avocado d. Seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor
to some vegetables?
a. Flavonoids c. Glutamic acid
b. Sugar d. Sulfur compounds
3. Which tools is used to drain excess water after washing vegetables?
a. Bowls c. Steamer
b. Colander d. Utility tray
4. Which fat soluble compound is responsible for green coloring of plants?
a. Anthocyanins c. Chlorophyll
b. Carotenoids d. Lycopene
5. Which of the following vegetables is rich in vitamin C?
a. Roots and tubers c. Fruits and vegetables
b. Seeds and pods d. dark green and yellow vegetables
B. Enumeration
1-3 Give the classification of vegetables and give at least 2 example of each
classification.
4-6 Flavor components of Vegetable
7-9 Color components of Vegetable
9-15. Give at least 6 basic cuts of Vegetables

Practice Task 2
A. Fill up the needed data below:

TOOLS DESCRIPTION USES

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

B. Direction: Identify and classify According to parts of plants the given pictures.
Write your answer in the appropriate column.
Name Classification
 Prepared By:
Jhoana Paula D. Evangelista
Subject Teacher

Answer Key
Practice Task 1
1. b
2. d
3. b
4. c
5. d

Practice Task 2
1. Chayote- Gourd family
2. Asparagus- Stalks, stems and shoot
3. Spinach- Leafy green
4. Scallion- Onion family
5. Mushroom
IV. Reflections

● What insights have you gained from your activities?

● What difficulties did you encounter and how did you overcome them?

V. References
Technical-Vocational-Livelihood Home Economics Cookery for
Grade 10 pp. 145-162.

Prepared by:
DAISY E. VILLARETE
Tinago National High School