Page |1

Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF LEYTE
BURAUEN COMPREHENSIVE NATIONAL HIGH SCHOOL
BURAUEN, LEYTE

NAME_____________________________ Yr. & Section _____________ Date __________Score __________

PLEASE DO NOT USE ANY SHEET OF PAPER TO WRITE YOUR ANSWER. BUT YOU HAVE TO
ANWER IMMEDIATELY ON THE SPACE PROVIDED ON THIS LAS/MODULE. READ THE
INSTRUCTIONS CAREFULLY BEFORE YOU ANSWER THE GIVEN QUESTIONS. DO NOT FORGET
TO WRITE YOUR NAME AND SECTION.
_______________________________________________________________________________________________

WEEK 3 & 4 LEARNING ACTIVITY SHEET (LAS) of 2nd QUARTER 2021

COOKERY 11
WEDNESDAY 1:00 – 3:00

LO 2. Prepare Vegetable Dishes TLE_HECK9-12VD-IIb-c-10

2.3 Cook variety of vegetable dishes following appropriate cooking methods to preserve
optimum quality and nutrition.
2.3.a Through methods of cooking local vegetables dishes

LO 3. Present Vegetable Dishes TLE_HECK9-12VD-IId-11

3.1 Present vegetable recipes with appropriate sauces and accompaniments
3.1.a Present local vegetable recipes with appropriate sauces and local
accompaniments found in your backyard garden.

A. Warm Up: Identify and classify the following pictures of

Pre-activity
vegetables. Select your answer from the box and write it on the
space provided.

Fruit Vegetables Cabbage Family Leafy Greens Gourd Family Mushrooms






1. ________________ 2. ______________ 3. ________________ 4. ______________ 5. _______________

What Do You Need to Know?

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |2

Information Sheet 2.3

WAYS OF COOKING VEGETABLE

1. Boiling and steaming –

Vegetables are drained as soon as they are cooked
and then cool quickly under cold water to prevent
overcooking from the residual heat. They are reheated
quickly by sautéing in butter or other fat. Seasonings and
sauces are added at this stage.

2. Sautéing and Pan – Frying

Both methods may be used to complete cooking or
precooked or blanched vegetables. Also used for
complete cooking of raw vegetables.

3. Braising
The blanched or raw vegetable, is placed in the
pan then liquid is added (stock, water, wine) to cover
vegetables, then cooked slowly.

4. Baking
Cooking starchy vegetables using heat of the oven,
rather than range top. Starchy vegetables are baked
because the dry heat produces a desirable texture.

5. Deep – frying
Vegetables large enough to coat with breading or
batter may be fried. Quick – cooking vegetables can be
fried raw. Some, may be precooked by simmering or
steaming briefly to reduce the cooking time in frying.

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.

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |3

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.

Information Sheet 3.1

Essential Factors of Food Presentation

1. Good preparation and cooking techniques – Proper cutting and cooking of vegetables
2. Professional Skills- Ability to perform according to required standards
3. Visual Sense- Effective food presentation depends on the understanding of techniques
involving balance arrangement, and garniture.
 Balance
Select foods and garnishes that offer variety and contrast. This should be
applied to colors, shapes, textures and flavors.
 Portion size
 Match portion sizes and plates
 Balance the portion sizes of the items on the plate
 Arrangement on the plate
Many chefs display their creativity in plating presentations. One
important thing is, to keep in mind the convenience and comfort of the
diner when plating.

Plating Styles with Vegetable Dishes

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |4

Classic arrangement:

Main item in front, vegetables, starch

items and garnish at the rear.

Main item in the center, with

vegetable distributed around it.

Main item in the center with neat piles of vegetables carefully

arranged around.

A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.

Guidelines in Plating

1. Keep food off the rim of the plate.

Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are
needed to balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish or covering only a part of the dish.
Always think of the sauce as part of the overall design of the plate.

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |5

7. Keep it simple.
Avoid making food too elaborate.

Time to check your understanding, Ready?

Review of Lesson: (Learning Outcome 2)

Fill in the blanks with appropriate word to complete the sentence. Choose your
answer from the box and write it on the space provided.

Task Sheet #1
A. Name Me:
Vegetables Sauteing and Pan-frying Blanched or raw
Quick-cooking Starchy

1. _____________________ are drained as soon as they are cooked and cool quickly under cold water
to prevent overcooking from the residual heat.
2. _______________________________ may be used to complete cooking or precooked or
blanched vegetables.
3. ________________________________ vegetables can be fried raw.
4. _________________________ vegetables are baked because the dry heat produces a desirable
texture.
5. The ___________________ is placed in the pan then the liquid is added to cover vegetables then
then cooked slowly.

Review of Lesson: (Learning Outcome 3)

Read and understand the statement below. Write TRUE if the statement is
correct and FALSE if not correct. Answers should be written on the space before
the number.

Task Sheet #2
B. Detect and Write:

_________________1. In classic arrangement of vegetable dishes, main item should be in front,

vegetables, starch items and garnish at the rear.
________________ 2. Professional skills are the ability to perform according to required standard.
________________ 3. In plating vegetables, make the food too elaborate.
________________ 4. Keep off the rim of the plate.
________________ 5. Garnish are not added just for color, but sometimes they are needed to balance a
plate by providing an additional element.

EVALUATION: Directions: Prepare and present creatively Stir

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |6

Fried Mixed Vegetables using local vegetables and

ingredients found in your backyard garden applying your
own presentation design. Then take a picture including
yourself that you are the one doing it. (You can use leafy or
non-leafy vegetable available at your backyard garden.) Paste
it in a short bond paper or take a video and send it to my
messenger account.

*Note: Wear complete PPE (Personal Protective Equipment: Apron, disposable gloves, face mask,
hairnet, and 2 towels: 1 towel for wiping the utensils, the other one for personal use.)

Your performance will be rated using the scoring rubric below.

Very Good Fair Poor None

A. Products: Good 4 3 2 1
5
1. General Appearance
a. The dish is attractive to look at and appetizing.
b. The dish has good color combination.
B. Procedures
1. Use of Resources
a. Learner uses only the proper and needed utensils and
dishes, and keeps working table orderly while preparing the
ingredients.
c. Learner uses only local ingredients like tomatoes, green
onions, bell pepper found in their backyard garden.
2. Cleanliness and Sanitation
a. Learner is well-groomed and properly dressed for cooking,
uses apron, hand towels, hairnet, face mask and disposable
gloves.
b. Learner observe proper sanitary handling of food.

Reflection:

Briefly express your opinion on the passage of this lesson by writing on the space provided.
_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

_________________________________________________________________________________________

___________________________________________________________________________________________________

___________________________________________________________________________________________________

___________________________________________________________________________________________________

___________________________________________________________________________________________________

___________________________________________________________________________________________________

ANSWER KEY:

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |7

TASK SHEET # 1 TASK SHETT # 2

1. Vegetable 1. TRUE
2. Sauteing and Pan-Frying 2. TRUE
3. Quick Cooking 3. FALSE
4. Starchy 4. TRUE
5. blanch or raw 5. TRUE

Prepared by: Checked by:

VIRGILYN R. SALARDA ROSARIO E. TELINGBAN

SHS-Teacher 1 MT II/TVL Coordinator

Approved:

ELEANOR E. CAGARA
Secondary School Principal IV

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |8

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 Page |9

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 P a g e | 10

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/0905856452
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 P a g e | 11

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn