SHS

Cookery NC ll
Quarter 2: Module 3
Cook Variety of Vegetable Dishes

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12 : Quarter 2: Module 3:Cook Variety of Vegetable Dishes
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Ghilany C. Cacdac; Gerlie C. Gubatan

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

ii
 Cookery NC ll
Quarter 2: Module 3
Cook Variety of Vegetable Dishes

3
 Target

Vegetable is a broad term that refers to the edible parts of plants, which are
usually their leaves, roots, fruits, or seeds. Vegetables are a staple food across the world
and are a fundamental part of modern agriculture.

Eating vegetables provides health benefits – people who eat more vegetables
and fruits as part of an overall healthy diet are likely to have a reduced risk of some
chronic diseases. Vegetables provide nutrients vital for health and maintenance of
your body.

After going through this module, you are expected to:

1. cook variety of vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition; and
2. prepare suitable sauces and accompaniment in serving vegetable dishes.
(TLE_HECK9- 12VD-IIb-c-10)

4
 Pre-Test

Direction: Read each statement carefully and then choose and write the letter of
your answer on a separate sheet of paper.
1. This cooking is done by placing blanched or raw vegetables in the pan, adding
liquid (stock, water or wine) then covering and cooking it slowly.
A. Baking C. Braising
B. Boiling D. Sautéing
2. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables C. Roots and tubers
B. Green vegetables D. Yellow vegetables
3. The addition of ______causes firmness or delays the softening of vegetables
during cooking.
A. baking soda C. salt
B. lime D. water
4. What should you do to prevent overcooking of vegetables?
A. Place in the refrigerator. C. Cool quickly under cold water.
B. Use slow fire when cooking. D. Drain the water and leave in the pot to
cool.
5. This cooking method places the blanched or raw vegetables in the pan then
liquid is added before cooked slowly.
A. Braising C. Deep frying
B. Boiling & steaming D. Sautéing and pan-frying
6. What cooking method is used to complete cooking or precooked or blanched
vegetables?
A. Baking C. Braising
B. Boiling and steaming D. Sautéing and pan frying
7. This is the best cooking method for starchy vegetables.
A. Baking C. Braising
B. Boiling and steaming D. Deep frying
8. Why are some vegetables precooked by simmering or steaming briefly before
deep- frying?
A. To bring out the flavors of vegetables.
B. To reduce the cooking time in frying.
C. To improve texture of the vegetables.
D. To prevent vegetables from overcooking.
9. It refers to the fresh edible portions of certain herbaceous plants which can
be eaten either fresh or prepared in a number of ways, usually as a savory,
rather than sweet, dish.
A. Fruits C. Vegetables
B. Sauces D. Accompaniments
10. It is used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.
A. Flavorings C. Salt
B. Milk D. Sauce
11. Your friend always complains about being served with overcooked boiled
vegetables at home, what should she do to prevent this?

5
 A. She should boil the water before adding the vegetables.
B. She should sauté the vegetables before boiling or simmering.
C. She should use low heat temperature when boiling and simmering
vegetables
D. She should drain the vegetables as soon as they are cooked and then
cooled quickly under cold water.
12. Which statement best describes the importance of sauce in a meal?
1. Enhances flavors.
2. Helps in digestion.
3. Enhances nutritional value of food.
4. Provides moisture, color and shine to the food.
A. 1 and 2 only C. 1, 2 and 4 only
B. 1, 2, 3, and 4 D. None of the above
13. Your mother asked you to boil some vegetables. What are the things that you
need to do?
1. Place vegetables in the pot and return the water to a boil.
2. Reduce heat to simmer and cook vegetables, to required doneness.
3. Drain vegetables quickly to avoid overcooking.
4. Trim, peel and cut vegetables as required.
5. Add required amount of water to the pot.
6. Add salt and bring to boil.
A. 1, 3, 4, 6, 2, and 5 C. 2, 3, 4, 1, 5, and 6
B. 4, 5, 6, 1, 2, and 3 D. 1, 2, 3, 4, 5, and 6
14. What cooking method needs large enough breading or batter to coat the
vegetables?
A. Baking C. Deep-frying
B. Boiling D. Sautéing
15. What vegetable nutrient becomes more soluble and digestible during cooking?
A. Carbohydrates C. Minerals
B. Protein D. Vitamin C

Jumpstart

Activity 1
Directions: List at least five vegetables found in your locality and write how
to cook them.

Vegetables found in your locality How do you cook these vegetables?

6
 Discover
LESSON INFORMATION 1: METHODS IN COOKING VEGETABLE DISHES

A. Dry Heat Methods Of Cooking

Grilling and Broiling
Vegetables cook quickly under very high heat. The heat caramelizes the
vegetables, giving a pleasing flavor. Examples are potatoes, tomatoes, squash
and eggplant.

Sautéing and Pan-Frying- both methods maybe

used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw
vegetables.

https://www.pinterest.ph/pin/731060951983419543/

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.

https://www.iheartnaptime.net/roasted-winter-vegetables/

Deep-frying- vegetables large enough to coat with

breading or batter may fried. Quick-cooking
vegetables can be fried raw. Some, maybe
precooked by simmering briefly to reduce the
cooking time in frying.

https://www.levantinerecipes.com/maqali-fried-vegetables-mezze/

B. MOIST HEAT METHODS OF COOKING

When cooking with the moist heat method, remember the following :
• Cook vegetables in minimum amount of time needed in a small amount
of liwuid to retain its nutrients
• If possible, reuse the liquid in soups and stocks.
• In cooking greens, cook it without a lid to allow acid to escape.

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 • Red vegetables should be cooked covered and may need some acid
added to the liquid.
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. Seasoning and
sauces are added at this stage.
https://www.pinterest.ph/pin/731060951983419543/

Braising- the blanched or raw vegetables, is

placed in the pan then liquid is added (stocked,
water, wine) to cover vegetables, and then cooked
slowly.

https://footage.frame/984249719/braising-simmering

LESSON INFORMATION 2: SAUCES AND ACCOMPANIMENTS FOR SERVING

VEGETABLES

Vegetables are best eaten with sauces and other accompaniments. Below are some
of the sauces used in vegetables. The addition of a sauce to a dish can be used to
transform the overall presentation of a dish can by adding flavor, moisture, richness
and visual appeal.

• Basic Stir-Fry Sauce

This is the first sauce everyone needs especially in making stir-fry veggie
or just sauteing up some green beans,. Here’s how to prepare:
1. In a glass bowl, combine the following
½ cup soy sauce ½ cup low sodium vegetable broth
3 tbsp brown rice vinegar 1 tbsp toasted sesame oil
1 tbsp agave nectar 1 tbsp minced garlic
1 tbsp minced ginger a pinch of red pepper flakes
2. In a separate bowl, combine 1 tbsp arrowroot powder or cornstarch with
¼ cup cold water to make a slurry.
3. Add the sauce to the pan, let simmer and reduce heat
4. Add some of the slurry, stir and cook until the sauce thickens. Add more
of the slurry if necessary.

• Lime-Dill Sauce
1 tbsp lime juice 1 tbsp brown sugar or honey ½ tsp dried dill weed
Salt and pepper to taste
Mix all ingredients together in a small bowl. Lime/Dill sauce is great on
steamed carrots.

• Sweet and Sour Sauce

This sauce is a perfect blend of savory and sweet. It is delicious over tofu,
tempeh or setan and it is best with sauteed cauliflower. Here’s how to prepare:
1. In a liquid measuring cups, combine the following:
½ cup pineapple juice ½ cup ketchup ¼ cup brown rice vinegar
2 tbsp soy sauce 1 tsp hot sauce ¼ cup brown sugar
2 cloves minced garluc 2 tsp grated ginger

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 2. Add the sauce to the pan, bring to a simmer and cook slurring about three
minutes.
3. In a separate bowl, combine 1 tbsp. arrowroot or cornstarch with ¼ cup
cold water to create a slurry.
4. Add some of the slurry, stir and cook until the sauce thickens. Add more
if needed.

Accompaniments
Accompaniments are typically things like vegetables and side salads but they
also sauces and relishes. Sometimes the accompaniment also comes with a garnish
of its own.

Accompaniment Vegetables
Cream Carrots, mushrooms, spinach,
parsnips
Butter Asparagus, carrots, globe artichokes,
cauliflower, broccoli
Melted butter and a sprinkling of Broccoli, cauliflower
parmesan cheese
Glazing (water, sugar and butter) Tomatoes, potatoes, eggplant, carrots,
zucchini, mushrooms
Stuffing made from ingredients such as Tomatoes, eggplant, mushrooms,
rice, cheese, breadcrumbs and herbs zucchini, capsicum

Explore

Activity 2

Directions: Complete the puzzle using the given clues. Write your answers on a
separate sheet of paper.
1. Cooking starchy vegetables using heat of the oven, rather than range top.
A K N

2. Vegetables large enough to coat with breading or batter may fried.

E E F Y G
3. Maybe used to complete cooking or precooked or blanched vegetables.
S U E N G
4. The blanched or raw vegetables, is placed in the pan then liquid is added
(stocked, water, wine) to cover vegetables, and then cooked slowly.
R I S G
5. Vegetables are drained as soon as they are cooked and then cool quickly under
cold water.
B L N

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Activity 3

Directions: Make a photo album of the 5 sauces and 5 accompaniments for

vegetables. Your output will be rated using scoring rubric below.

Rubric
Score Criteria

5 Done creatively and neatly showing much relevance to the given task

4 Done creatively and neat enough with relevance to the given task

3 Done creatively and neat enough but no relevance to the given task

2 Done simply and neat enough but not so relevance to the given task

1 Done poorly with erasures and irrelevant to the given task

Deepen

Activity 1

Directions: Perform the different methods of cooking vegetables. Choose at least two
from the given recipe. Take a video and send it to your teacher through e-mail or
messenger.
Cooking Vegetables by Boiling and Steaming
Tools and Equipment Needed
• Stove knife
• Pots and Pans strainer
• Chopping board ladle
Ingredients
• Vegetables (any kind) water
Procedure:
Boiling Vegetables
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to simmer and cook vegetables, to required doneness.
*green vegetables and strong flavored vegetables are cooked uncovered.
6. Drain vegetables quickly to avoid overcooking.
Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking. Make shallow, even layers
for uniform cooking.
4. Steam for required time

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 5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve at once, or cool quickly
Cooking Vegetables by Sautéing and Frying
Tools and Equipment Needed
• Stove Strainer
• Pots and pan Spatula
• Ladle
Ingredients
• Vegetables (any kind) Clarified butter, oil, or fat
Procedure:
Sautéing Vegetables
1. Prepare vegetables as required.
2. Place sauté pan on high heat.
3. When pot is, hot add small amount of clarified butter, oil or other fat enough
to coat the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will lowered too
much and the vegetables will simmer instead of sauté.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, removed from pan and serve.
Frying Vegetables
1. Prepare mise-en place. Use a griddle if only a small amount of fat is required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree of browning.
4. Turn vegetables with spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.
Cooking Vegetables by Braising
Tools and equipment needed
• Stove Strainer
• Pots and pan Ladle
Ingredients
• Vegetables
• Water or wine
Procedures
1. Heat pan, and add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquids)
3. Add liquid, stock, water, wine, or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or drained off
liquid and reduced over high heat before serving to concentrate flavor.
Cooking Vegetables by Baking and Deep Frying
Tools and equipment needed
• Oven, stove Pots and pan
• Fryer Baking pan
Ingredients
• Vegetables
• Breading
• Oil
Procedures
Baking Vegetables
1. Collect all equipment and food products
2. Prepare vegetables as required.

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 3. Place in appropriate pan and set in pre-heated oven
4. Bake to desired doneness
Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325-350°F)
3. Prepare food items as required. Apply breading or batter if necessary.
4. Place proper amount of food type. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary hold uncovered in a warm place for the shortest
possible time.

Your performance will be rated using the scoring rubric below:

Score Criteria

4 Follows correctly the procedure and perform the skill very satisfactorily
without supervision and with initiative and adaptability to problem
situations.

3 Follows correctly the procedure and perform the skill satisfactorily

without assistance or supervision.

2 Follows correctly the procedure and perform with minor errors and
perform the skill satisfactorily with some assistance and/or supervision.

1 Was not able to follow the procedures and performs the skill
unsatisfactorily.

Activity 2

Directions: Cook a vegetable dish and prepare a sauce and accompaniment.

Situation: As one of the SK officials in your barangay, your barangay Captain
assigned you to cook a vegetable dish and prepare a sauce and accompaniment for
the LSI who are in the quarantine facilities. Research for any vegetable dish, sauce
and accompaniment that you wish to prepare. Take a video/photo while preparing
the dish and sent it to your teacher through email or messenger. Your performance
will be rated using the scoring rubric below.

Rubrics
Score Criteria

4 Follows correctly the procedure and perform the skill very satisfactorily
without supervision and with initiative and adaptability to problem
situations.

3 Follows correctly the procedure and perform the skill satisfactorily

without assistance or supervision.

12
 2 Follows correctly the procedure and perform with minor errors and
perform the skill satisfactorily with some assistance and/or supervision.

1 Was not able to follow the procedures and performs the skill
unsatisfactorily.

Gauge

Direction: Read each statement carefully and then choose and write the letter of
your answer on a separate sheet of paper.
1. This cooking is done by placing blanched or raw vegetables in the pan, adding
liquid (stock, water or wine) then covering and cooking it slowly.
C. Baking C. Braising
D. Boiling D. Sautéing
2. Which of the following vegetables is cooked uncovered?
C. Fruit vegetables C. Roots and tubers
D. Green vegetables D. Yellow vegetables
3. The addition of ______causes firmness or delays the softening of vegetables
during cooking.
C. baking soda C. salt
D. lime D. water
4. What should you do to prevent overcooking of vegetables?
C. Place in the refrigerator. C. Cool quickly under cold water.
D. Use slow fire when cooking. D. Drain the water and leave in the pot to
cool.
5. This cooking method places the blanched or raw vegetables in the pan then
liquid is added before cooked slowly.
C. Braising C. Deep frying
D. Boiling & steaming D. Sautéing and pan-frying
6. What cooking method is used to complete cooking or precooked or blanched
vegetables?
C. Baking C. Braising
D. Boiling and steaming D. Sautéing and pan frying
7. This is the best cooking method for starchy vegetables.
A. Baking C. Braising
B. Boiling and steaming D. Deep frying
8. Why are some vegetables precooked by simmering or steaming briefly before
deep- frying?
A. To bring out the flavors of vegetables.
B. To reduce the cooking time in frying.
C. To improve texture of the vegetables.
D. To prevent vegetables from overcooking.

13
9. It refers to the fresh edible portions of certain herbaceous plants which can
be eaten either fresh or prepared in a number of ways, usually as a savory,
rather than sweet, dish.
C. Fruits C. Vegetables
D. Sauces D. Accompaniments
10. It is used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.
A. Flavorings C. Salt
B. Milk D. Sauce
11. Your friend always complains about being served with overcooked boiled
vegetables at home, what should she do to prevent this?
a. She should boil the water before adding the vegetables.
b. She should sauté the vegetables before boiling or simmering.
c. She should use low heat temperature when boiling and simmering
vegetables
d. She should drain the vegetables as soon as they are cooked and then
cooled quickly under cold water.
12. Which statement best describes the importance of sauce in a meal?
7. Enhances flavors.
8. Helps in digestion.
9. Enhances nutritional value of food.
10. Provides moisture, color and shine to the food.
a. 1 and 2 only C. 1, 2 and 4 only
b. 1, 2, 3, and 4 D. None of the above
13. Your mother asked you to boil some vegetables. What are the things that you
need to do?
1. Place vegetables in the pot and return the water to a boil.
2. Reduce heat to simmer and cook vegetables, to required doneness.
3. Drain vegetables quickly to avoid overcooking.
4. Trim, peel and cut vegetables as required.
11. Add required amount of water to the pot.
12. Add salt and bring to boil.
C. 1, 3, 4, 6, 2, and 5 C. 2, 3, 4, 1, 5, and 6
D. 4, 5, 6, 1, 2, and 3 D. 1, 2, 3, 4, 5, and 6
14. What cooking method needs large enough breading or batter to coat the
vegetables?
a. Baking C. Deep-frying
b. Boiling D. Sautéing
15. What vegetable nutrient becomes more soluble and digestible during cooking?
a. Carbohydrates C. Minerals
b. Protein D. Vitamin C

14
 Answer Key

See rubrics
Deepen
5. Boiling
4. Braising
3. Sauteing
2. Deep Frying
1. Baking
Activity 2
Explore
Answers may vary
Jumpstart

D 15. 10. D 5. A
C 14. 9. C 4. C
B 13. 8. B 3. C
B 12. 7. A 2. B
D 11. 6. D 1. B
Pre-test/Gauge

References:
Books

Department of Education (2016) (Module 2 of 2) Technical-Vocational-Livelihood

Home Economics, Cookery Manual (pp. 136-156)

Culinary fundamentals fourth edition by: Sarah R. Labensky, CCP and Allan M.
Hause (pp. 669-701)

Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery Volume
II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

https://www.britannica.com/topic/vegetable

https://www.webmd.com/diet/health-benefits-vegetables#1

https://food.unl.edu/NEP/NEP%20Documents/Vegetable%20group.pdf

https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve/a_
vege.html

https://www.slideshare.net/yrahmaecenturias/preparation-of-sauces-and-
accompaniments-for-zerving-vegetables

https://www.google.com/search?q=rubrics+for+menu+planning&tbm=

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