10

Technology and
Livelihood Education
CO O K E RY
Quarter 2 – Module 2:
Prepare Vegetable Dishes
TLE – Grade 10
Quarter 2 – Module 2: Prepare Vegetable Dishes
Firs Edition, 2020

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Published by the Department of Education

Development Team of the Module

Writer: Sarah Mae B. Labastilla
Editor: Chona C. Alcazar
Reviewer: Cheryll S. Escasinas
(Content)
Illustrator:
Layout Artist:
Management Team:
Josephine L. Fadul –
Schools Division Superintendent
Melanie P. Estacio - Assistant Schools
Division Superintendent Christine C. Bagacay – Chief – Curriculum
Implementation Division Alpha DS Palconit – Education Program
Supervisor – EPP/TLE Lorna C. Ragos - Education Program
Supervisor
Learning Resources
Management
Inilimbag sa Pilipinas ng

Department of Education – Region XI

Office Address: F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

E-mail Address: [email protected]

* [email protected]
 10

Cookery

Quarter 2 – Module 2:
Prepare Vegetable Dishes
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our
dear learners, can continue your studies and learn while at
home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each
lesson.
Eac h S L M is composed of different parts. Eac h part shall guide
you step-by-step as you discover and understand the lesson
prepared for you.
Pre-tests are provided to measure your prior knowledge on
lessons in each S L M . This will tell you if you need to proceed on
completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to
self-check your learning. Answer keys are provided for each
activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher
are also provided to our facilitators and parents for strategies and
reminders on how they can best help you on your home-based
learning.
Please use this module with care. Do not put unnecessary marks
on any part of this S L M . Use a separate sheet of paper in
answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this S L M or any difficulty in
answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.
Thank you.

ii
 Let Us Learn!

This module is prepared to help you achieve the required learning outcome,
Prepare Vegetable Dishes (TLE_HECK9-12VD-IIb-c-10).
This will be the source of information that will enable you to acquire the
knowledge, skills and attitudes in this particular trade independently at
your own pace or with minimum supervision or help from your instructor.

- Talk to your trainer and agree on how you will both organize
the training of this unit. Read through the learning guide
carefully. It is divided into sections which cover all the skills
and knowledge you need to successfully complete this
module.
- Use the self-check questions at the end of each section to
test your own progress.
- When you have completed this module (or several modules)
and feel confident that you have had sufficient practice, your
trainer will arrange an appointment with you to asses you.
The result of your assessment will be recorded in your
Competency Achievement Record.

This module contains the following Lesson:

1. Prepare and cook vegetables.

Learning Objectives:
After reading this information sheet, you are expected to know how to
prepare vegetable dishes properly.

1
Lesson

1 Prepare Vegetable Dishes

Let Us Try!

Multiple Choice. Directions: Read the questions carefully and select

your best answer.

1. This method can be used for both pressurized steam cookers and
range-top steamers which contain a perforated basket over a pot
of boiling water.
a. Steaming b. Boiling c. Baking d. Braising

2. It is a method of cooking or preparing starchy vegetables

using heat, typically in an oven.
a. Steaming b. Boiling c. Baking d.
Braising

3. It is the most frequent method of cooking vegetables because it is

easy and economical.
a. Steaming b. Boiling c. Baking d. Braising

4. It is a slow, moist-heat cooking method that uses a small

amount of liquid. General procedures follow.
a. Steaming b. Boiling c. Baking d.
Braising

5. It is another term for boiling.

a. Simmering b. Boiling c. Baking d.
Braising

2
 Let Us Study

Learning Objectives:

After reading this information sheet, you are expected to know how to
prepare vegetable dishes properly.

Overview

 Vegetables, like fruits, are low in calories and fats but contain good
amounts of vitamins and minerals. All the Green-Yellow-Orange
vegetables are rich sources of calcium, magnesium, potassium, iron,
beta-carotene, vitamin B-complex, vitamin-C , vitamin-A, and vitamin
K.
 As in fruits, vegetables too are home for many antioxidants. These
health benefiting phyto-chemical compounds firstly; help protect the
human body from oxidant stress, diseases, and cancers,
and secondly; help the body develop the capacity to fight against these
by boosting immunity.
 Additionally, vegetables are packed with soluble as well as insoluble
dietary fiber known as non-starch polysaccharides (NSP) such as
cellulose, mucilage, hemi-cellulose, gums, pectin...etc. These
substances absorb excess water in the colon, retain a good amount of
moisture in the fecal matter, and help its smooth passage out of the
body. Thus, sufficient fiber offers protection from conditions like
chronic constipation, hemorrhoids, colon cancer, irritable bowel
syndrome, and rectal fissures.
 . . . G o for greens today to help you stay fit and healthy!

Artichoke Arugula Asparagus

Bamboo shoots Basella Beets

Bell pepper Bitter gourd Bok choy

Broccoli Brussel sprouts Butternut squash

3
Cabbage Carrots Cassava

Cauliflower Collard greens Cucumber

Eggplant Endive Fennel

Kale Kohlrabi Leeks

Lettuce Lotus root Moringa pods

Mustard greens Okra Onion

Parsnips Peas Potato

Pumpkin Purslane Radicchio

Radish Rhubarb Shallots

Spinach Sweet corn Sweet potato

Swiss chard Tomato Turnips

Watercress Winged Bean Yams

Zucchini
"Vegetables Names in English With Pictures: English Vocabulary List, Learn English, English Vocabulary." Pinterest. Accessed J anuary 29, 2021.
https://www.pinterest.ph/pin/611715561857186585/.

4
  Recently, vegetable nutrition has widely drawn the attention of fitness
conscious as well as food scientists alike for their proven health
benefits. Majority of day-to-day used vegetables are very low in
calories, and saturated fats. J u s t for example Celery holds just 16
calories per 100 g. There is a long list of vegetables whose calorie is
less than 20 per 100 g such as bottle gourd, bitter melon,
cabbage, Chinese cabbage, bok-choy, eggplant, endive, spinach,
summer squash, Swiss chard, etc. Scientific studies have shown that
these low-calorie but nutrient-rich foods help human body stay fit,
and free from diseases.

 Furthermore, human body spends a considerable amount of energy

for the metabolism of foods, which is known as BMR or Basal
metabolism rate. So just imagine…when you add lots of vegetable
nutrition in your everyday diet, in fact, you set to lose more weight
than you would gain. This is the concept behind the "negative calorie
foods."

Basic Principles of Cooking Vegetables to Meet Quality Standards

Cook vegetables so they have an appealing appearance. Follow the

recipe or directions for cooking a vegetable to maintain a bright color.

1. Controlling Nutrient Loss

 Most minerals and some vitamins dissolve in water.
 The other five factors that lead to nutrient loss are high
temperatures, prolonged cooking, alkalis (such as baking soda and
hard water), plant enzymes (which are destroyed by heat), and
oxygen.
 Some nutrient loss is inevitable, but most can be avoided by
understanding how these six factors affect vegetables.

2. Controlling Texture Changes

You should stop cooking vegetables when they become tender.
Desired tenderness varies depending on the vegetable.

 Cellulose and pectin are the fibers that give vegetables their
shape and firmness. Cooking softens these fibers. The amount
of fiber varies with different vegetables, with the age of
vegetables, and even within the same vegetable. A longer
cooking time means softer vegetables.
 Alkali, such as baking soda, should not be added to vegetables
because it destroys vitamins and softens vegetables to the point
of mush.

5
  Acids such as lemon juice, vinegar, tomato products, and
sugar make vegetable fibers firmer. If you add any of these, you
will need to allow more cooking time.
 Starch found in vegetables also affects texture. Dry starchy
foods like dried beans, peas and lentils, rice, and macaroni
products must be cooked in enough water to allow the starch
granules to absorb moisture and soften.
3. Controlling Flavor Changes
The longer a vegetable is cooked, the more flavor is lost. Many
flavors are lost during cooking, either by dissolving into the cooking
liquid or by evaporation. You can prevent significant flavor loss by
cooking vegetables as quickly as possible.
 Start with boiling water to reduce cooking time. Use as little
water as possible to minimize leaching of vitamins and
minerals.
 Steam vegetables when possible because less nutrients and
flavor are lost during the reduced cooking time.
 Strong-flavored vegetables such as onions, cabbage, brussels
sprouts, cauliflower, broccoli, and turnips are much more
appealing if some of their flavor is lost. Cooking strong-flavored
vegetables uncovered and in larger amounts of water allows off-
flavors to escape.
4. Controlling Color Changes
It is important to preserve as much of a vegetables natural color as
you can during cooking. Different pigments react differently during
cooking.

a. Green Vegetables

 Chlorophyll is the pigment present in all green vegetables

such as asparagus, green beans, broccoli, peas, and
spinach. It is destroyed by acids, such as lemon juice and
vinegar, and by baking soda. Prolonged cooking or
overcooking cause’s bright green vegetables to turn a drab
olive green.
 Steaming is the most preferred method for cooking because
steam cooks food rapidly, lessens the loss of nutrients and
flavor, and does not break up delicate vegetables.

b. Yellow and Orange Vegetables

 Carotenoids are the yellow and orange pigments found in
carrots, corn, sweet potatoes, tomatoes, and winter squash.
These pigments are very stable to acids and heat, but loss
of color, nutrients, and flavor occurs with overcooking.

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 c. Red Vegetables
 Anthocyanins are the red pigments found only in a few
vegetables, such as beets and red cabbage. These red
pigments react very strongly to acids and alkalis. Acids
make anthocyanins brighter red, and alkalis turn them a
blue or blue-green color.
 Because acids toughen vegetables and prolong cooking
time, in recipes that call for lemon juice, tomatoes, or other
acids, add only a small amount at the beginning of cooking
and the remaining toward the end after the vegetables have
become tender.

d. White Vegetables
 Flavones are the white pigments found in potatoes, onions,
cauliflower, and the white parts of celery, cucumbers, and
zucchini.
 Cook these vegetables for a short time to avoid loss of
nutrients, flavor, and color. Overcooking and hard water
turn white vegetables a dull yellow or gray.

General Rules of Vegetable Cookery

1. Cook vegetables in the smallest amount of liquid possible.

Vegetables have some vitamins that dissolve in water and are lost
when the cooking liquid is discarded. Water soluble vitamins are
vitamins that dissolve in water. The common water
soluble vitamins are C and the B vitamins riboflavin, thiamin, and
niacin.

2. Cook vegetables the shortest amount of time for the desired

tenderness.
Vegetables have some vitamins that are destroyed by heat so long
cooking means they provide less vitamins.

3. For vegetables that have a sk i n , scrub well an d cook with the

s k i n on whenever possible.
If the vegetable must be peeled, peel as thinly as possible.
Vegetables usually have a valuable layer of nutrients which is right
under the skin. Peeling can remove many nutrients. (Examples:
potatoes, carrots, parsnips, turnips.)

4. When vegetables are cut , use a sharp blade an d cut in the

largest pieces that are desirable for the recipe. Pieces should
be uniform to allow for even cooking. Large pieces help
preserve the nutrient content of the vegetable.
A sharp blade in a piece of equipment or a knife will make a clean
cut instead of bruising the vegetable. Bruising causes a rapid loss
of vitamin C from some green, leafy vegetables such as cabbage
and other greens.

7
5. Follow the recipe or directions for cooking a vegetable.
Recipes and general directions for cooking a vegetable are based on
using the right culinary technique. Adding some
ingredients actually destroys certain nutrients. For example, adding
baking soda to green vegetables during cooking destroys some B
vitamins as well as vitamin C .

6. Cook vegetables just-in-time for service on the line.

Holding vegetables after cooking causes loss of nutritive value and
quality. Plan food production so that vegetables can be cooked and
immediately placed on the serving line. Remember that cooking will
continue when the vegetable is placed on the steam table.
Vegetables are best when they are held for less than 20 minutes

Standard Quality of Cooked Vegetables

7. Color
 Bright and natural color
8. Appearance on plate
 Physical factor including the sizes, shapes, the finish or gloss
and consistency
 Attractively arranged in the plate with
appropriate combinations and garnishes
9. Texture
b. Cooked to the right degree of doneness
c. Should be Crisp-tender, not overcooked, not tough or woody
4. Flavor
 Full, natural flavor and sweetness
 Strong flavored vegetables should be pleasantly mild
5. Seasonings
 Lightly and appropriately seasoned and should not mask
the natural flavors
6. Sauces
 Vegetables should not be greasy or oil
 Sauces should enhance, not cover up the natural flavor
7. Vegetable Combinations
 Flavors, colors, shapes should be pleasant combination
 Cook vegetables separately for different cooking time, and
then combine.

Basic Methods of Cooking Vegetables

1. Steaming
This method can be used for both pressurized steam cookers and
range-top steamers which contain a perforated basket over a pot of
boiling water. Pressurized steamers are not recommended because
it is too easy to overcook the vegetables.

8
  If you use a pressurized steam cooker, follow the
manufacturer’s instructions. For range-top cooking, bring 1 to 2
inches of water to a boil in a saucepan.
 Arrange vegetables in shallow, even layers in a perforated pan or
basket for cooking.
 Insert pan or basket into steamer or saucepan and cook until
fork tender for most vegetables. Follow guidelines for preserving
color, texture, and nutrients.

Eric Fischer, File: Steamed vegetables in the breakfast buffet

(43887013644).jpg, April 15, 2018,
https://commons.wikimedia.org/wiki/File:Steamed_vegetab
les_in_the_breakfast_buffet_(43887013644).jpg

2. Baking
It is a method of cooking or preparing starchy vegetables using
heat, typically in an oven.
 Potatoes, sweet potatoes, and winter squash, as well as
tomatoes, can be baked successfully. Starchy vegetables are
baked because the dry heat of the oven and long baking time
produce a desirable texture.
 Vegetable casseroles are also baked, but precook the vegetables
by simmering or steaming before they are mixed with other
ingredients and baked.

Google Search. Accessed J anuary 29, 2021.

Unknown Author, File: Modern-oven.jpg, April 13, 2020, https://www.google.com/search?q=baking potato
https://commons.wikimedia.org/wiki/File:Modern- wikimedia&tbm=isch&ved=2ahUKEwj0_vbuw8HsAhXPA6YKH
oven.jpg W7CCVcQ2-cCegQIABAA&oq=baking potato
wikimedia&gs_lcp=CgNpbWcQA1CxzQFYhdsBYPneAWgAcAB4.

3. Boiling
Boiling is the most frequent method of cooking
vegetables because it is easy and economical.
Actually, simmering is the proper term. The
vegetables should be simmered because the
agitation and high temperature of boiling break
up delicate vegetables and destroy nutrients. W.carter, File: Steam-boiling green
asparagus.jpg, May 3, 2018,
https://commons.wikimedia.org/wiki/File:Stea
m-boiling_green_asparagus.jpg

9
 Simmering can be used for fresh, frozen, dried, or dehydrated
vegetables.

To boil fresh vegetables:

 Bring water to a boil in saucepan. Leafy green vegetables require
only the water that clings to the leaves. Cover other vegetables
with water.
 Place vegetables in pan and return the water to a boil. Cover if
appropriate.
 Reduce heat to a simmer and cook the vegetables until tender.

To boil frozen vegetables:

 In a saucepan, bring to a boil the amount of water suggested on
the package. Frozen vegetables have been blanched or
precooked so they require less water and less cooking time.
 Add frozen vegetables. Never defrost frozen vegetables before
cooking. You may need to break up large blocks with a fork as
the vegetables cook.
 Follow cooking instructions on package.

To boil dehydrated or freeze-dried vegetables:

 Follow cooking instructions on package.

To boil canned vegetables:

 Place vegetables and liquid in a saucepan and bring to a boil.
 Reduce to a simmer and cook until tender or as directed on the
can label.
 Drain liquid before serving.

To boil dried peas and beans:

 Wash dried vegetables well and look for any foreign objects such
as rocks.
 Allow to soak overnight in approximately 2 gallons of water for
every pound of vegetable.

A quicker method is to add the dried vegetables to boiling water

and boil 2 minutes. Remove from the heat and let sit for 1 hour
before cooking.
 Bring the water and dried vegetables and seasonings to a boil.
 Reduce to a simmer and cook until tender, about 1½ to 2½
hours. Add more water if needed.

4. Sautéing or Pan-Frying

The differences between sautéing and frying are in the amount

of fat used and the length of cooking time. To sauté is to cook quickly
in a small amount of fat. Frying cooks in a larger amount of fat,
usually 3 inches or more, for a longer time at a lower heat. Stir-frying

10
is similar to sautéing and can be done in a regular pan or a stationary
wok. Most vegetables are fried from 325º to 350ºF after being coated
with a batter or breading.

Without this coating, vegetables tend to dry out. Drain excess

fat from deep-fried vegetables.

Rootology, File: Sautee onions and Docteur Cosmos, File:Cooked onions in frying
peppers.jpg, May 26, 2008, p a n. J P G , April 8, 2008,
https://commons.wikimedia.org/wiki/File:Sa https://commons.wikimedia.org/wiki/File:Cooked
utee_onions_and_peppers.jpg _onions_in_frying_pan.JPG

To sauté or stir-fry vegetables:

 Heat enough fat (butter, margarine, oil) to coat the bottom of the
pan. Butter burns very quickly at high heat. D O NOT leave any
fat unattended.
 When fat is hot, add vegetables, being careful not to overload
the pan because this will lower the fat temperature and the
vegetables will simmer instead of sauté.
 Stir the vegetables as often as necessary to heat evenly and coat
them with fat. The heat should have time to recover between
stirring. Cook until fork tender.

5. Braising

Braising is a slow, moist-heat cooking method that uses a small

amount of liquid. General procedures follow.
 Add fat to a braising pan or a saucepan and heat. Saute any
additional flavoring ingredients such as a mirepoix (rough cut
onions, carrots, and celery).
 Place the vegetable in the pan. It may or may not be cooked
slightly in the fat before adding the liquid. Follow your recipe
instructions.
 Add liquid, usually to cover the vegetable only part way. NEVER
add water to hot fat as it will spatter, possibly causing burns.
 Cover the pan and cook the vegetable slowly in the oven or on
the range top until fork tender.

Kochtop, File:Braised Hearts of Lettuce with

Green Peas.jpg, March 17, 2007,
https://commons.wikimedia.org/wiki/File:Braise
d_Hearts_of_Lettuce_with_Green_Peas.jpg
11
Seasoning List for Vegetables

 Experiment with small amounts of seasonings to find what your

family will accept. Start with 1 teaspoon of mild herbs or spices,
such as basil, cinnamon, cumin, lemon pepper, or oregano per
six servings. With strong herbs or spices, such as allspice,
cloves, ginger, nutmeg, rosemary, and tarragon, start with only
¼ teaspoon per six servings. Ground herbs are stronger than
dried, and dried are stronger than fresh. If a recipe calls for ¼
teaspoon of ground herbs, use almost 1 teaspoon of dried or 2
teaspoons of fresh herbs.

 Asparagus: Garlic, fresh lemon juice, onion, vinegar.

 Beans: Caraway, cloves, cumin, mint, onion, green bell pepper,

savory, tarragon, thyme.

 Beets: Anise, caraway, fennel, ginger, savory.

 Carrots: Anise, cinnamon, cloves, mint, sage, tarragon.

 Corn: Allspice, chili powder, green bell pepper, pimiento, fresh

tomato.

 Cucumbers: Chives, dill, garlic, vinegar.

 Green Beans: Dill, fresh lemon juice, marjoram, nutmeg,

pimiento.

 Greens: Garlic, fresh lemon juice, onion, vinegar.

 Peas: Allspice, green bell pepper, mint, fresh mushrooms,

onion, fresh parsley, sage, savory.

 Potatoes: Chives, dill, green bell pepper, onion, pimiento,

saffron, sage.

 Squash: Allspice, brown sugar, cinnamon, cloves, fennel,

ginger, mace, nutmeg, onion, savory.

 Tomatoes: Allspice, basil, garlic, marjoram, onion, oregano,

sage, savory, tarragon, thyme.

 Vegetables in general: Basil, cayenne, chervil, dill, marjoram,

mint, fresh mushrooms, nutmeg, oregano, parsley, freshly
ground pepper, poppy seeds, rosemary, sage, sesame seeds,
tarragon, thyme, turmeric, watercress

12
 E X A M PL E S O F VEGETABLE DISHES

CHOPSUEY

Ingredients:
¼ kilo pork, cubed
2-3 stalks celery, chopped 1 inch long
¼ kilo chicken giblets and liver
¼ kilo snow peas (sitsaro)
2-3 chicken wings cut into small pieces.
10 pieces habitchuelas
¼ kilo fresh shrimps, shelled
2 pieces bell pepper, red and green
big slices LutongFilipino, and LutongFilipino.com. "Chop Suey Recipe -
2 large onions quartered Filipino Recipes from Lutong Filipino." Lutong Filipino. November
11, 2014. Accessed J anuary 29, 2021.

2 cups chicken or meat broth http://lutongfilipino.com/chopsuey/.

3 gloves garlic crushed

1 tbsp. M S G
1 piece medium sized carrot, round thin slice
2 tbsp. fish sauce (patis)
¼ kilo cabbage, chopped 1-1/2 squares
1 tbsp. cornstarch, dissolved in ¼ c. water
¼ kilo cauliflower broken into flowerets
2 tbsp. cooking oil
2-3 stalk leeks, chopped 1 inch long
2 tbsp. sesame oil (optional)

Procedure:

Sauté garlic until brown. Add onions, when half-cooked. Stir in pork,
giblets, liver, chicken and shrimps. Sauté for 2 minutes and pour in fish
sauce. Boil then season with salt and M S G ; add all of the vegetables. Cook
until half done. Thicken with dissolved cornstarch .Do not over cooked
vegetables. Serve hot.

13
 PINAKBET

Ingredients:
 ¼ kilo pork with fat, cut into small
pieces
 2 pieces ampalaya, sliced to bite size
 2 pieces eggplants, sliced to bite size
 5 pieces of okra, cut in two
 1 head garlic, minced
 2 onions, diced
 5 tomatoes, sliced
 1 tablespoon ginger,
crushed and sliced
 4 tablespoons bagoong isda "Pin by Cardenio Tolentino on FILLIPINO FOOD : Philippine Cuisine,
Pinakbet, Yummy Vegetable Recipes." Pinterest. Accessed J anuary 29,

bagoong
or alamang 2021. https://www.pinterest.ph/pin/344736546453319178/.

 3 tablespoons oil
 1 ½ cup water
 Salt to taste

Procedure:

 In a cooking pan, heat oil and fry the pork until brown, remove the
pork from the pan and set aside.
 O n the same pan sauté garlic, onion ginger and tomatoes.
 In a casserole boil water and add bagoong, add the pork.
 Mix in the sautéed garlic, onion, ginger and tomatoes. Bring to boil
and simmer for 10 minutes.
 Add in all the vegetables and cook until the vegetables are done, be
careful not to overcook.
 Salt and pepper to taste.
 Serve hot with plain rice.

14
 GINATAANG GULAY

"Figure 2f From: Irimia R, Gottschling M (2016) Taxonomic Revision of Rochefortia

Sw. (Ehretiaceae, Boraginales). Biodiversity Data Journal 4: E7720.
Https://doi.org/10.3897/BDJ.4.e7720." doi:10.3897/bdj.4.e7720.figure2f.

Ingredients:
 1 tablespoon oil
 1 onion peeled and chopped
 2 cloves garlic peeled and mince
 ½ pound pork belly cut into 1-inch strips
 ½ pound medium shrimp peeled and deveined
 1 tablespoon sauteed shrimp paste
 1 can 19 ounces coconut cream (kakang gata)
 1 cup water
 8 ounces frozen young green jackfruit thawed and cut into 1-
inch pieces or 1 (20 ounces) can young green jackfruit
 ½ medium calabasa peeled, seeded and cut into 1-inch cubes
 10 to 12 pieces green beans ends trimmed and cut into
halves
 medium eggplant ends trimmed and cut into 1-inch thickness
 salt and pepper to taste

Procedure:

In a wide pan over medium heat, heat oil. Add onions and garlic and cook
until limp. Add pork and cook, stirring occasionally, until lightly browned.
Add shrimps and cook just until color changes to pink. Add shrimp paste
and cook, stirring regularly, for about 1 to 2 minutes.

Add coconut cream and water. Bring to a simmer and continue to cook for
about 3 to 5 minutes until slightly thickened and reduced.

Add jackfruit and cook for about 3 to 5 minutes. Add calabasa and cook
until tender but firm. Add green beans and eggplant and continue to cook
until vegetables are tender and sauce is thickened. Season with salt and
pepper to taste. Serve hot.

15
 Stir-Fry Vegetable

1, Alyssa Rivers September, Author Alyssa Rivers, Author, Alyssa Rivers, Kim Says:, Alyssa
Rivers Says:, Wendy Nalven Says:, Joseph Shafferiii Says:, Taryn Says:, Anna Says:,
Yolanda F. Del Rio Says:, Liza Guevarra Says:, Lori Says:, J uli a R. Says:, Toni Says:,
Amanda Says:, David Says:, Lorraine Says:, Jodie Vieira Says:, S C Mom Says:, Supriya
Kutty Says:, Victoria Says:, Gwen Says:, Tanya Says:, Luna @ Healthy Kitchen 101 Says:,
Rita Says:, Mou Says:, Karl Says:, Linda Says:, Jennifer Says:, Angela Says:, MK
Says:, Halen Says:, Eric Levine Says:, J enni Says:, Emili Says:, Megan Says:,
CAROLINA AREY Says:, Carli Fitting Says:, Alana Says:, Radwa Says:, and Brenda
Says:. "Easiest Vegetable Stir Fry." The Recipe Critic. J anuary 03, 2021.
Accessed J anuary 29, 2021. https://therecipecritic.com/vegetable-stir-fry/.

INGREDIENTS:
 1 tablespoon olive oil
 1 red bell pepper sliced
 1 yellow bell pepper sliced
 1 cup sugar snap peas
 1 cup carrots sliced
 1 cup mushrooms sliced
 2 cups broccoli
 1 cup baby corn
 1/2 cup water chestnuts
 ¼ cup soy sauce
 3 garlic cloves minced
 3 Tablespoons brown sugar
 1 teaspoon sesame oil
 1/2 cup chicken broth
 1 tablespoon cornstarch
 chopped green onions and sesame seeds for garnish optional

Instructions
1. In a wok or large skillet add 1 Tablespoon olive oil over medium
high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby
corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost
tender.
2. In a small whisk together soy sauce, garlic, brown sugar,
sesame oil, chicken broth, and cornstarch.

16
3. Pour over veggies and cook until the sauce has
thickened. Garnish with chopped green onions and sesame seeds if
desired

17
 Roasted Vegetables

Rhee, C hungah. "Roasted Vegetables." D am n Delicious.

March 29, 2018. Accessed J anuary 29, 2021.
https://damndelicious.net/2014/10/04/roasted-
vegetables/.

I N G R ED I EN T S:
 2 cup broccoli florets
 2 cups cremini mushrooms
 2 cups chopped butternut squash
 1 zucchini, sliced and quartered
 1 yellow squash, sliced and quartered
 1 red bell pepper, chopped
 1 red onion, chopped 2
 tablespoons olive oil
 2 tablespoons balsamic vinegar, or more, to taste 4
 cloves garlic, minced
 1 1/2 teaspoons dried thyme
 Kosher salt and freshly ground black pepper, to
taste
D IR E C T I O N S:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with
nonstick spray.
2. Place broccoli florets, mushrooms, butternut squash, zucchini,
squash, bell pepper and onion in a single layer onto the prepared baking
sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt
and pepper, to taste. Gently toss to combine.
3. Place into oven and bake for 12-15 minutes, or until
4. tender.* Serve immediately.

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 Ginisang Gulay

"Ginisang Gulay - Kawaling Pinoy: Filipino Recipes, Vegetable Recipes,

Recipes." Pinterest. Accessed J anuary 29, 2021.
https://www.pinterest.ph/pin/55169164162871157/.

Seafood
1/2 lb Shrimps

Produce
2 cloves Garlic
8 pieces Okra
1 Onion, small
2 Roma tomatoes
2 Thai eggplants, stems

Condiments
3tbsp Fish sauce
1 Salt and pepper

Oils & Vinegars

1 tbsp Oil

Liquid
2 cups Water
2 Medium ampalaya (seeded and cut into 1/2 inch thick)
1/2 Small calabasa (peeled and cut into 1-inch cubes)
2 Medium patola (peeled and cut into 1/2-inch rounds)
1 bunch Sitaw (ends trimmed and cut into 3-inch
lengths)

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 Let Us Practice

Direction: Identify the following. Write your answer on the space

provided for.

1. It is the pigment present in all green vegetables such

as asparagus, green beans, broccoli, peas, and spinach.

2. These are the yellow and orange pigments found

in carrots, corn, sweet potatoes, tomatoes, and
winter squash.

3. These are the white pigments found in

potatoes, onions, cauliflower, and the white parts
of celery, cucumbers and zucchini.

4. These are the red pigments found only in a

few vegetables, such as beets and red cabbage.

5. It should not be added to vegetables because

it destroys vitamins and softens vegetables to
the point of mush.

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 Let Us Practice More

Direction: Identify the different methods of preparing fresh vegetables.

Write the correct method on the space provided.

1. 2. 3.

4. 5. 6.

21
 Let Us Remember

Awesome! Now, let u s gather what w e have learned.

Direction: Read each statement carefully and fill in the blanks with
the appropriate word to complete the ideas.

1. Most minerals and some vitamins dissolve in .

2. Bruising causes a rapid loss of from some

green, leafy vegetables such as cabbage and other greens.

3. Holding vegetables after cooking causes loss of

and quality.

4. Starch found in vegetables also affects .

5. The longer a vegetable is cooked, the more is lost.

22
 Let Us Assess

It’s time to try the fruit of our journey!

Direction: Identify whether each statement is TRUE or FALSE.

1. The differences between sautéing and frying are in the amount of

fat used and the length of cooking time.

2. Boiling is a slow, moist-heat cooking method that uses a

small amount of liquid. General procedures follow.

3. Braising is the most frequent method of cooking vegetables because

it is easy and economical.

4. This method can be used for both pressurized steam cookers and
range-top steamers which contain a perforated basket over a pot of
boiling water.

5. Simmering is the proper term for boiling.

23
Let Us Enhance

You are amazing! This would be e a s y lemon squeeze!

Direction: Answer the following.

1. Create your own Vegetable recipe.

2. What are the Basic Principles of Cooking Vegetables to meet

quality standards?

3. What are the standard qualities of cooked vegetables?

24
Let Us Reflect

Congratulations! Let u s ponder to this thought!

Direction: Write your answer on the space provided.

Why it is important to follow the General

Rules of Vegetable Cookery?

Answer key to Activities

25
 Lesson 1: Declarative and Interrogative Sentence

Let Us Reflect
Answers may vary.

DAY 4
Let Us Assess Let Us Remember
Let us Enhance
1. True 1. Water
1. Answers may vary
2. False 2. Vitamin C
3. Nutritive Value
1.

3. False
2. (In any order) 4. True 4. Texture
- Controlling Nutrient Loss 5. True 5. Flavor
- Controlling Texture Changes
- Controlling Color Changes
- Controlling Flavor
3. (In any order)
- Color
- Appearance on plate
- Texture
- Flavor

Let Us Practice More DAY 2 Let Us Try

1. Sautéing/Pan Frying 1. A
Let Us Practice
2. Boiling 2. C
1. Chlorophyll
3. Baking 3. B
4. Braising 2. Carotenoids 4. D
5. Sautéing/Pan Frying 5. A
6. Steaming 3. Flavones

4. Anthocyanins

5. Baking Soda

26
 References

"Vegetables Names in English With Pictures: English Vocabulary List, Learn

English, English Vocabulary." Pinterest. Accessed J a n u a r y 29, 2021.
https://www.pinterest.ph/pin/611715561857186585/.

Eric Fischer, File: Steamed vegetables in the breakfast buffet (43887013644).jpg,

April 15, 2018,
https://commons.wikimedia.org/wiki/File:Steamed_vegetables_in_the_breakfast_b
uffet_(43887013644).jpg

Unknown Author, File: Modern-oven.jpg, April 13, 2020,

https://commons.wikimedia.org/wiki/File:Modern- oven.jpg

Google Search. Accessed J a n u a r y 29, 2021. https://w

q=baking
ww.google.com/search? potato
wikimedia&tbm=isch&ved=2ahUKEwj0_vbuw8HsAhXPA6YKHW7CCVcQ2-
cCegQIABAA&oq=baking potato
wikimedia&gs_lcp=CgNpbWcQA1CxzQFYhdsBYPneAWgAcAB4.

W.carter, File: Steam-boiling green asparagus.jpg, May 3, 2018,

https://commons.wikimedia.org/wiki/File:Steam- boiling_green_asparagus.jpg

Rootology, File: Sautee onions and peppers.jpg, May 26, 2008,

https://commons.wikimedia.org/wiki/File:Sautee_onions_and_peppers.jp

Docteur Cosmos, File:Cooked onions in frying p a n . J P G , April 8, 2008,

https://commons.wikimedia.org/wiki/File:Cooked_onions_in_frying_pan.JPG

Kochtop, File:Braised Hearts of Lettuce with Green Peas.jpg, March 17, 2007,
https://commons.wikimedia.org/wiki/File:Braised_Hearts_of_Lettuce_with_Green_
Peas.jpg

LutongFilipino, and LutongFilipino.com. "Chop Suey Recipe - Filipino Recipes from

Lutong Filipino." Lutong Filipino. November 11, 2014. Accessed J a n u a r y 29, 2021.
http://lutongfilipino.com/chopsuey/.

"Pin by Cardenio Tolentino on FILLIPINO F O O D : Philippine Cuisine, Pinakbet,

Yummy Vegetable Recipes." Pinterest. Accessed January 29, 2021.
https://www.pinterest.ph/pin/344736546453319178/.

1, Alyssa RiversSeptember, Author Alyssa Rivers, Author, Alyssa Rivers, Kim Says:,
Alyssa Rivers Says:, Wendy Nalven Says:, Jos eph Shafferiii Says:, Taryn Says:,
Anna Says:, Yolanda F. Del Rio Says:, Liza Guevarra Says:, Lori Says:, J u l i a R.
Says:, Toni Says:, Amanda Says:, David Says:, Lorraine Says:, Jodie Vieira Says:,
S C Mom Says:, Supriya Kutty Says:, Victoria Says:, Gwen Says:, Tanya Says:, Luna
@ Healthy Kitchen 101 Says:, Rita Says:, Mou Says:, Karl Says:, Linda Says:,
Jennifer Says:, Angela Says:, MK Says:, Halen Says:, Eric Levine Says:, Jenni

27
Says:, Emili Says:, Megan Says:, CAROLINA AREY Says:, Carli Fitting Says:, Alana
Says:, Radwa Says:, and Brenda Says:. "Easiest Vegetable Stir Fry." The Recipe
Critic. January 03, 2021. Accessed January 29, 2021.
https://therecipecritic.com/vegetable-stir-fry/.

Rhee, C h u n ga h . "Roasted Vegetables." D a m n Delicious. March 29, 2018. Accessed

J a n u a r y 29, 2021. https://damndelicious.net/2014/10/04/roasted- vegetables/.

28
Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education – Region XI (DepEd- XI)

F. Torres St., Davao City

Telefax: (082) 291-1665; (082) 221-6147

Email Address: [email protected] * [email protected]

28