10

Technology
and
Livelihood Education
Home Economics - COOKERY
Quarter 2 - Module 2
Preparing Vegetable Dishes

https://www.shutterstock.com/search/prepared+vegetable+dishes

Department of Education ● Republic of the Philippines

 10
Technology
and
Livelihood Education
Home Economics -COOKERY
Quarter 2 – Module 2:
Preparing Vegetable Dishes

This instructional material was collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education at bukidnon@
deped.gov.ph.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

This page is intentionally blank
INTRODUCTORY MESSAGE
For the Facilitator:

Welcome to the Technology and Livelihood Education Grade 10 Home

Economics - Cookery Alternative Delivery Mode (ADM) Module on Preparing
Vegetable Dishes!

This module was collaboratively designed, developed and reviewed by

educators both from public 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.

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 and Parents:

Welcome to the Technology and Livelihood Education Grade 10 Home
Economics - Cookery Alternative Delivery Mode (ADM) Module on Preparing
Vegetable Dishes!

Our hand is the most essential part of our human body. It is usually used to
illustrate skill, action and purpose. Using our hands we learn, create and accomplish.
Thus, the use of hand in this learning material signifies that you as a learner is
capable and endowed to successfully achieve the significant competencies and skills
at your own pace and time.

This module was designed to provide you with meaningful and fun filled
opportunities for guided and independent learning . You will be enabled to process
the contents of the learning resource while being an active learner.

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 have 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 in preparing vegetable
dishes. You can do it!
 Table of Contents

COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS
WHAT I KNOW ( Pre-Test )

Lesson 1: Market Forms of Vegetables

What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Additional Activities
Assessment

Lesson 2: Factors to Consider in the Selection of Vegetables Used for Culinary

What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Additional Activities
Assessment

Lesson 3: Methods of Cooking Vegetable Dishes

What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
 What I Can Do
Additional Activities
Assessment

Lesson 4: Preparation of Sauces and Accompaniment for Serving Vegetable

Dishes

What I Need to Know

What I Know
What’s In
What’s New
What Is It
What’s More
What I Have Learned
What I Can Do
Additional Activities
Assessment

Post Assessment

Key to Answer

References
This page is intentionally blank
 What I Need to Know

This module will guide you to acquire the essential knowledge and
competencies and at the same time develop your skills in identifying market forms of
vegetables, select various kinds of vegetables according to a given menu, cook
variety of vegetable dishes following appropriate cooking methods to preserve
optimum quality and nutrition, and prepare suitable sauces and accompaniment in
serving vegetable dishes. Your performances in every activity will help you to
practice gained understanding. The lessons are arranged to follow the standard
sequence of the course. The order in which you read them can be changed to
correspond with the textbook you are now using.

This module is divided into 4 lessons, namely:

 Lesson 1 – Market Forms of Vegetables
 Lesson 2 – Factors to Consider in the Selection of Vegetables Used for
Culinary
 Lesson 3 – Methods of Cooking Vegetable Dishes
 Lesson 4 – Preparation of Sauces and Accompaniment for Serving
Vegetable Dishes

After going through this module, you are expected to:

1.1. recall facts on the different forms of vegetables;

1.2. recognize details on the market forms of vegetables;
1.3. recall some characteristics of the market forms of vegetables;
1.4. identify market forms of vegetables;
2.1. know the factors to consider in choosing vegetables;
2.2. recall facts in selecting vegetables for culinary;
2.3. select various kinds of vegetables according to a given menu;
3.1. recall some ideas in cooking vegetables;
3.2. distinguish differences on the methods of cooking vegetables;
3.3. cook variety of vegetable dishes following appropriate cooking methods to
preserve optimum quality and nutrition;
4.1. create a mind web;
4.2. identify some facts about sauces and accompaniments used in
serving vegetable dishes;
4.3. discuss the importance of sauces in vegetable dishes;
4.4. prepare suitable sauces and accompaniment in serving vegetable dishes.
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises
diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.
 Additional In this portion, additional activity will be
Activities given to you to deepen your knowledge
or skill of the lesson learned.

Assessment This is an undertaking which aims to

assess your level of mastery in
achieving the learning competency.

At the end of this module you will also find :

References This consists of the sources used in

developing this module.

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. Be sure to answer What I Know before moving to the other activities
included in the module.
3. Read the instruction very carefully before doing each task.
4. Observe honesty and integrity in doing the activities as well as in
checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher once you are done with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher .

We hope that with this material, you will experience significant learning
and gain understanding of the relevant competencies.
 What I Know

Direction : Let us test what you know about preparing vegetable dishes by
answering the questions below. Read each statement carefully
and choose the letter of the word/words being described by the
statement. Write your answer in your quiz notebook.

1. These are vegetables that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold.
a. fresh c. frozen
b. dried d. canned
2. The vegetables that are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
a. fresh c. dried
b. canned d. frozen
3. These are the vegetables that have undergone several steps to warrant
that their quality is preserved before the actual freezing process.
a. frozen c. fresh
b. dried d. canned
4. The effect of cooking vegetables where adding of alkali like baking soda will
soften the hemicellulose.
a. changes in texture c. water is lost or absorbed
b. changes in color d. changes in nutrients
5. The factor to consider in buying vegetables where it refers to the price that
should never be too high.
a. price of the vegetables c. vegetable needed
b. geographical location d. quantity of buying
6. In buying vegetables, you must have the idea of the total consumption in
the house.
a. freshness of the vegetables c. good quality
b. quantity of buying d. vegetable needed
7. Vegetables to be bought should be critically checked, physically speaking.
a. vegetable needed c. price of the vegetables
b. good quality d. geographical location
8. To buy root vegetables, these are still attached, should be sturdy, crisp,
and void of any wilting.
a. fruit c. stalk
b. roots d. leaves
9. The method of cooking vegetable where little water is used to avoid over
cooking.
a. griddling c. boiling
b. steaming d. blanching
10.This is the method of cooking vegetables where it is plunge into iced water
to stop the cooking process.
a. roasting c. blanching
b. griddling d. boiling
11. The cooking of vegetables not only good for potatoes but also for root
vegetables, squashes, and tomatoes.
a. stir-frying c. roasting
b. blanching d. griddling
12.The cooking method where pricking is to be avoided because it will
release their juices and will dry them out.
a. boiling c. griddling
b. steaming d. roasting
13.This is the peak of a chef’s achievement that requires study and practice to
master.
a. slicing c. accompaniment
b. cutting d. sauces
14.The type of sauce that is best used as dressings for salads,
sandwiches, well as with the traditional fish and chips.
a. tomato sauce c. veloute
b. hollandaise d. mayonnaise
15.The sauce that is popular with steaks and vegetables like broccoli and
cauliflower.
a. mayonnaise c. bechamel
b. veloute d. hollandaise
Lesson

1 Market Forms of Vegetables

What I Need to Know

Vegetables are said to be vital to the general good health of human

beings, providing essential vitamins and minerals, dietary fiber, and
phytochemicals, and reducing risk from dangerous diseases and other
medical conditions.
Vegetables are grown worldwide in almost 200 countries. A world
vegetable survey showed 392 vegetable crops cultivated worldwide. Most of
these vegetables are marketed fresh with only a small portion processed.
Almost three-fourths of the world's production of vegetables occurs in Asia,
mostly in China, which produces over half of the world's vegetables.

SKILLS AND COMPETENCY:

At the end of this lesson you are expected to:

 Recall facts on the different forms of vegetables;

 Recognize details on the market forms of vegetables;
 Recall some characteristics on the market forms of vegetables;
 Identify the market forms of vegetables.

1
 What I Know

Direction : Let us test what you know about market forms of vegetables by
answering the questions below. Read them carefully and choose
the letter best describe the statement. Write your answer in
your quiz notebook.

1. This is the market form of vegetables that have not undergone little or no
processing from the time they were harvested to the time they were
marketed or sold.
a. fresh c. dried
b. frozen d. canned
2. The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes.
a. frozen c. canned
b. dried d. fresh
3. These are vegetables that are dehydrated to preserve and prolong their
shelf life.
a. dried c. frozen
b. fresh d. canned
4. The form of vegetables that are preserved.
a. canned c. dried
b. fresh d. frozen
5. One effect of cooking vegetables where the fibers are either softened or
toughned.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed
6. It is an effect of cooking vegetables where protein become more soluble
and digestible.
a. changes in nutrients c. water is lost or absorbed
b. changes in color d. changes in texture
7. The effect of cooking vegetables that when there is an addition of lime will
cause firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
8. An effect of cooking vegetables where it contains high amount of water.
a. water is lost or absorbed c. changes in color
b. changes in texture d. changes in nutrients
9. A general rule in cookery where the vegetables must be cooked enough.
a. do not overcooked c. use of baking soda
b. cut vegetables uniformly d. uncover flavored veges

2
10. This is not to be used with green vegetables when cooking. g
a. baking soda c. butter
b. milk d. oil
11.This is how we cut vegetables for even cooking.
a. uniform c. strip
b. even d. square
12. The quality of vegetables that refers to the brightness and natural color.
a. color c. texture
b. seasoning d. vegetable combination
13.This refers to the right degree of doneness of cooked vegetables.
a. texture c. sauces
b. seasoning d. flavor
14. The standard quality of cooked vegetables that should not mask the
natural flavors.
a. seasoning c. color
b. vegetable combinations d. appearance on plate
15. It reminds us not to cook vegetables separately for different cooking times,
and then combined.
a. vegetable combinations c. sauces
b. flavour d. texture

What’s In

Knowing the different market forms of vegetables can be of help in

deciding which vegetables to buy and prepare. Vegetables that are available
in the market are fresh, frozen, dried, or canned.
When it comes to good nutrition, all four forms of fruits and vegetables
matter.

3
 What’s New

Activity 1 : To start the lesson on the market forms of vegetables, recall

some facts on the different forms of vegetables by answering the
questions below.

Direction : Complete the sentences by writing on the lines the correct word
or group of words. Choose your answers from the box.

1. Fresh are those that have undergone little or no

processing from the time they were harvested to the time they were
marketed or sold.
2. Fresh vegetables are often referred to as and are
normally sold in the market, grocery stores , supermarkets, roadside
stalls, farmer’s market and vegetable farms.
3. vegetables are commercially packed in plastic bags or
cardboard boxes.
4. Frozen vegetables are thoroughly to remove any dirt,
debris and the chemicals that have been used
5. The vegetables that are frozen are then sorted and inspected, so as to
get rid of any vegetables that are not fit for .
6. Dried form of vegetables are dried or to preserve and
prolong their shelf life.
7. Drying is done by removing from vegetables that can
obstruct the growth of bacteria, yeasts and molds can also stimulate
spoilage and rotting of vegetables.
8. Freezing, drumming and sunning are the methods of
vegetables.
9. Canning is the form of vegetables where vegetables are
.
10. makes cooking with vegetables easier and more convenient.

canning preserved drying water

dehydrated consumption washed frozen

produce vegetable

4
 What is It

Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no

processing from the time they were harvested to the time they were marketed
or sold. Which also means that they remain in the same state from the time
they were harvested. Fresh vegetables are often referred to as produce and
are normally sold in the market, grocery stores, supermarkets, roadside stalls,
farmer’s market and vegetable farms.

https://www.google.com/imgres?imgurl=

2. Frozen. The forms of vegetables that are commercially packed in plastic

bags or cardboard boxes. Naturally, these are frozen within hours of harvest,
but undergo several steps to warrant that their quality is preserved before the
actual freezing process.

https://www.google.com/search?q=images-+forms+of+frozen+vegetables&tbm=isch&source=

a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and
then shocked in ice water to stop the cooking process.

5
 c. The vegetables are sorted and inspected, so as to get rid of any
vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors,
to supermarkets and grocery stores.

3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from
vegetables and obstruct the growth of bacteria, yeasts and molds that can
stimulate spoilage and rotting of vegetables. Methods of drying vegetables
are: freeze drying, drum drying and sun drying.

https://www.google.com/search?q=images-+forms+of+dried+vegetables&tbm=

4. Canned. This is the form of vegetables where vegetables are preserved.

Like freezing and drying ,it helps make vegetables last longer. It makes
cooking with vegetables easier and more convenient.

https://www.google.com/imgres?imgurl=https%3A%2F%2Fcdn.hswstatic.com%2Fgif%2Fcanned-food.jpg&imgrefurl=

Effects of Cooking Vegetables

1. Changes in texture - Fibers are either softened or toughened.

A. Cellulose and hemicellulose – heating generally softens fibers

B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime (―apogǁ)
6
2. Water is either lost or absorbed.

A. Vegetables contain high amount of water. Leafy and succulent

vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried beans, root
crops, tubers) absorb water because of the hygroscopic property of
starch.

3. Changes in color Cooking for a short time, helps maintain color.

4. Changes in nutrients

A. Carbohydrate - moist heat cooking – gelatinization of starch - dry

heat cooking - dextrinization of starch - carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

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.

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

7
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.

What’s More
Activity 2: Recognizing details on the market forms of vegetables.

Direction: Tell whether the statement is true or false. Write the word true if
the statement is correct and false if it is not. Use your quiz
notebook.

1. Fresh vegetables are those that have undergone little or no

processing from the time they were harvested to the time they were
marketed or sold.
2. Fresh vegetables are often referred to as produce .
3. Fresh vegetables are not found in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
4. Frozen forms of vegetables are not packed in plastic bags or
cardboard boxes.

8
 5. Frozen vegetables are frozen within hours of harvest, but undergo
several steps to warrant that their quality is preserved before the
actual freezing process.
6. Frozen foods are washed thoroughly to remove any dirt, debris and
the chemicals that have been used.
7. Frozen vegetables are directly packed for selling.
8. Vegetables are dried or dehydrated for the purpose of not
preserving their shelf life.
9. Drying is done by removing water from vegetables and to obstruct
the growth of bacteria, yeasts and molds that can stimulate spoilage
and rotting of vegetables.
10. Canning makes cooking with vegetables easier and more
convenient.

What I Have Learned

Activity 3 : Recalling the characteristics of the market form of vegetables.

Direction : The following are the forms of vegetables that are available in the
market. Give the characteristics of each form. Rate your answer
by using the rubric below.

Fresh Frozen Dried Canned

Vegetables Vegetables Vegetables Vegetables

1. 1. 1. 1.

2. 2. 2. 2.

9
 SCORE CRITERIA

4 Explains very clearly the market form

characteristic of vegetable.

3 Explains clearly the market form

characteristic of vegetable.

2 Explains partially the market form

characteristic of vegetable.

1 Was not able to explain any market

form characteristic of vegetable.

What I Can Do
Activity 4 : Identify market forms of vegetables.

Direction : Name the four market form of vegetables and describe it.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Describes very clearly the market

forms of vegetables.

3 Describes clearly the market forms of

vegetables.

2 Describes partially the market forms

of vegetables.

1 Was not able to describe any of the

market forms of vegetables.

10
 Additional Activities

Direction : Make a pictorial report with illustration showing the market forms
of vegetables.

Assessment
Direction : Let us test how much you learned on the market forms of
vegetables. Choose the letter of the word/words that is being
being described by the statement. Write your answer in your
quiz notebook.

1. This is the market form of vegetables that have not undergone little or no
processing from the time they were harvested to the time they were
marketed or sold.
a. fresh c. dried
b. frozen d. canned
2. The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes.
a. frozen c. canned
b. dried d. fresh
3. These are vegetables that are dehydrated to preserve and prolong their
shelf life.
a. dried c. frozen
b. fresh d. canned
4. The form of vegetables that are preserved.
a. canned c. dried
b. fresh d. frozen
5. One effect of cooking vegetables where the fibers are either softened or
toughned.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed

11
6. It is an effect of cooking vegetables where protein become more soluble
and digestible.
a. changes in nutrients c. water is lost or absorbed
b. changes in color d. changes in texture
7. The effect of cooking vegetables that when there is an addition of lime will
cause firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
8. An effect of cooking vegetables where it contains high amount of water.
a. water is lost or absorbed c. changes in color
b. changes in texture d. changes in nutrients
9. A general rule in cookery where the vegetables must be cooked enough.
a. do not overcooked c. use of baking soda
b. cut vegetables uniformly d. uncover flavored veges
10. This is not to be used with green vegetables when cooking.
a. baking soda c. butter
b. milk d. oil
11.This is how we cut vegetables for even cooking.
a. uniform c. strip
b. even d. square
12. The quality of vegetables that refers to the brightness and natural color.
a. color c. texture
b. seasoning d. vegetable combination
13.This refers to the right degree of doneness of cooked vegetables.
a. texture c. sauces
b. seasoning d. flavor
14. The standard quality of cooked vegetables that should not mask the
natural flavors.
a. seasonings c. color
b. vegetable combinations d. appearance on plate
15. It reminds us not to cook vegetables separately for different cooking times,
and then combined.
a. vegetable combinations c. sauces
b. flavour d. texture

12
 Lesson Factors to Consider in the
2 Selection of Vegetables for
Culinary

What I Need to Know

Lesson 2 is a continuation of the topic in lesson 1 about the market
forms of vegetables. It parleys on the factors to consider in choosing
vegetables for culinary.
Buying fruits or vegetables may seem to be a very simple activity.
Anybody who has money can buy fruits and vegetables. If you tell a kid within
7 to 8 years of age to get vegetables, he goes to the market and buys them.
But buying vegetables or fruits in a right way does require some efforts. The
work of buying sounds to be very simple but every person should apply his
thoughts before buying them.
A person should consider many points before buying vegetables.
Anybody can go the market, ask the seller to give 1 kilo, ½ kilo or ¼ kilo and
pay the money and get the vegetables home. But if you want to be a good
homemaker you must consider some points.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Know the factors to consider in choosing vegetables;

 Recall facts in selecting vegetables for culinary;
 Select various kinds of vegetables according to a given menu.

13
 What I Know

Direction : Let us test what you learned on the factors to consider in

choosing vegetables. Write your answers in your quiz notebook.

1. It is an important factor to be considered before buying vegetables.

a. vegetable needed c. location
b. quantity of buying d. price
2. It plays the biggest role in identifying best fruits and vegetables.
a. judgement c. mind
b. emotion d. senses
3. This refers to the stalls of the vegetables that must be nearer to your home.
a. price of vegetables c. location
b. quantity of buying d. vegetable needed
4. The vegetables you must buy are not kept in the house.
a. freshness of the vegetables c. vegetable you needed
b. good quality d. quantity of buying
5. The vegetables to be bought should be consumed during the day.
a. freshness of the vegetables c. good quality
b. quantity of buying d. vegetable needed
6. The vegetables to be bought should be fresh.
a. good quality c. quantity of buying
b. freshness of the vegetables d. vegetable needed
7. When shopping for vegetables, these are the key factors.
a. firmness and color c. color and flavor
b. seasoning and flavor d. quality and quantity
8. This is the feature in buying bell peppers.
a. firm and does not have soft spots c. cracking and has soft spots
b. pale green and off-white d. crisp and not wilting
9. This is the key indicator of the freshness of cauliflower and broccoli.
a. color c. mushy
b. firm d. withered
10. The part of the corn that is pale green and moist looking, free of any
browning or drying.
a. husk c. leaves
b. roots d. kernel
11. Carrots, beets, potatoes, and onions belong to this classification
of vegetables.
a. leafy c. seeds
b. root d. tubers
12. We use our fingers to assess these vegetables.
a. fungi c. seeds
b. leafy d. root
14
13. This must be checked in leafy vegetables.
a. odor c. tear
b. spots d. wilt
14. This must be minimized in buying
vegetable. c. cost
a. quantity d. quality
b. freshness
g
15. One must view the vegetables very carefully before buying.
a. quantity of buying c. freshness of vegetables
b. vegetables needed d. good quality

What’s In

In lesson 1, you learned about the importance of identifying the

market forms of vegetables. Lesson 2 is on the need to know the factors in
choosing vegetables for your cooking activity.
When sho ping for vegetables, the key factors are firmness and
color. Choose those that are as firm or crisp as possible and consistent in
coloring. Unlike fr uit, smell doesn’t play a big factor in a vegetable’s
freshness, although anything that smells overly sweet or sour has likely
passed its prime.

What’s New

Activity 1: Knowing the factors to consider in choosing vegetables.

Direction: Match Column A with Column B. Write only the letter of your
answer.

Column A Column B

1. The factor to consider in buying a. price

vegetables which refers to the
amount.
2. The type of the vegetable must b. vegetable you need
must be properly noted.
15
3. The vegetable to buy depends on c. quantity of buying
the number of members in the
house that will consume the
vegetables.
4. The vegetables should not be d. good quality
rotten from within and should
appear good.
5. The vegetables store should be e. geographical location
be nearer to your home.
6. The key factors in buying f. firm and has good color
vegetables.
7. These vegetables must be firm g. bell peppers
and no soft spots.
8. The vegetable to be bought in the h. corn
market that the husk should be
pale green , moist looking, and free i. leafy greens
of any browning and drying.
9. In choosing this vegetable, use j. smell
your fingers to assess as many
layers as possible.
10.Unlike fruit buying , this doesn’t k. root vegetables
play a big factor in a vegetable’s
freshness.

What Is It
Before you begin picking through your favorite golde n delicious apples
or sorting through leafy bundles of lettuce, there are a few key things to keep
in mind. It is important to know that most commercial farms pick fruit and
vegetables well bef ore ripeness so that they are delivered to the grocery store
at the peak of fre shness. However, your senses play the biggest role in
identifying the best fruits and vegetables, and you’ll have to use your hands,
eyes, and nose.

16
Points to be considered before buying vegetables and fruits

1. The price of the vegetables

Price is an important factor to be considered before buying vegetables.

You must know the actual market price of a particular vegetable you want to
buy. If the sellers says that the price of an egg plant is Rs. 10 for ¼ kg, just
give a thought if the price is fairer. Then bargain with the seller regarding the
price of the vegetable. Convince him that the price is much cheaper
elsewhere so tell him that you cannot pay more. If he is not willing to pay the
price then tell him that you can look elsewhere. Then most of the seller
definitely reduces the price of the vegetable.

2. Geographical location

The vegetable stall should be nearer to your home. The price of the
vegetable is never so high and hence do not go to a distant place where you
need to travel by bus or rikshaw to get the vegetable. You simply spend
double amount to buy such a cheap vegetable. Remember that you should
not spend other expenses just to buy a vegetable. If you think that the
vegetable seller nearer to your home does not sell fresh vegetables then you
can walk a little distance and buy the vegetables. Always try to minimize
costs.

3. The vegetable you need

Before buying a vegetable you must properly note down the type of
vegetables you want to buy. Some people hastily buy the vegetables that are
already kept in the house. Check out into your baskets, refrigerators or bags
properly the type of vegetables that are already bought. You must buy the
vegetables that are not kept in the house.

4. Quantity of buying

You must buy the vegetables depending upon the number of members
in the house and the consumption of vegetables. If three members are
residing in the house then buy the quantity that suits your needs. You must
also have the idea of total consumption in the house. Normally if three
members reside in the house the quantity that is required is ¼ kg. The
vegetables should be consumed during the day. Do not buy many vegetables
in the house and stuff the fridge. Even refrigerators cannot preserve
vegetables for more than 3 days.

17
 5. Freshness of the vegetables

The vegetables that are to be bought should be fresh. So do you buy

the vegetable that seem to be very stale. The vegetables may not be the ones
that are freshly bought from the market but they should not lose their texture.
If you are buying ladies finger then the vegetable should appear smooth when
you touch it. If the vegetable gets stale, then it becomes rougher. In this way
you have to test many other vegetables before buying.

6. Good quality

The vegetable should not be rotten from within and should appear
good. If the vegetable is rotten then usually a black pore appears somewhere.
You must view the vegetables very carefully before buying.

Tips for buying fresh vegetables

When shopping for vegetables, key factors are firmness and color.
Choose those that are as firm or crisp as possible and consistent in coloring.
Unlike fruit, smell doesn’t play a big factor in a vegetable’s freshness,
although anything that smells overly sweet or sour is likely passed its prime.
As you browse your produce aisle, consider the following:


Bell Peppers—Bell peppers should be firm and void of any soft spots. No
matter which color

pepper you are purchasing, look for consistency along the entire surface and
avoid any with split or broken stems.

Cauliflower and Broccoli—Color is a key indicator of the freshness of these
vegetables. Broccoli should be a pale green and cauliflower should be an off-
white, void of any yellowing or browning. The heads should be heavy and
compact.

Corn—The husk of corn should be pale green and moist looking, free of any
browning or drying. Whether purchased with or without the husk, the kernels
should be plump and firm to the touch.

Root Vegetables—Carrots, beets, potatoes, and onions should be hard to
the touch and free of any cracking or soft spots. If roots are still attached, they
should be sturdy and crisp, void of any wilting.

18

Leafy Greens—Use your fingers to assess as many layers of the greens as
possible. Both the leaves and stalk of kale, lettuce, and cabbage should be
crisp, void of wilting or browning. Check for any tears in the leaves. While a
few are expected to occur during delivery, avoid any with tears that are
beginning to brown.

What’s More
Activity 2 : Recalling facts in selecting vegetables for culinary.

Direction : Tell whether the statement is true or false. Write T if the

statement is true and the letter F if not true. Use your quiz
notebook.

1. Price is an important factor to consider in buying vegetables.

2. In buying vegetables, the stall should be near to your home.
3. Before buying vegetables, you must properly note the type of
vegetables you want to buy.
4. One must have the idea of the total consumption in the house when
buying vegetables.
5. If a vegetable gets stale, this means it becomes rougher.
6. The good quality of the vegetable does not appear good.
7. In buying broccoli , the color should be dark green.
8. Carrots, beets, potatoes, and onions should be soft to touch and
free of any cracking or soft spots.
9. Use your fingers in assessing leafy green vegetables.
10. Your senses does not play a big role in identifying the best fruits
and vegetables.

19
 What I Have Learned
Activity 3: Writing Activity

Direction: Write your understanding of the topic presented. Refer to the

rubrics for your rating.

SCORE CRITERIA

4 Explains very clearly the complete

guidelines to consider in selecting
vegetables.

3 Explains clearly the complete

guidelines to consider in selecting
vegetables.

2 Explains partially the guidelines to

consider in selecting vegetables.

1 Was not able to explain any

guidelines to consider in selecting
vegetables.

20
 What I Can Do
Activity 4: Selecting various kinds of vegetables according to a given recipe.

Direction: Give the ingredients in preparing Chop Suey. Use your activity
notebook.

Chop Suey

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Your performance will be rated using the rubric.

4 Selected the ingredients correctly for

the given recipe and performs the
skill without supervision.

3 Selected the ingredients correctly for

the recipe given and performs the
skill without some assistance or
supervision.

21
 2 Selected the ingredients correctly for
the given recipe with minor errors
and performs the skill with some
assistance and/or supervision.

1 Was not able to select the

ingredients correctly and performs
the skill unsatisfactorily.

Additional Activities
Direction : In order to deepen your understanding of the lesson, search for
other important details on the factors to consider in selecting
various vegetable in preparing vegetable menu. Write your
answers in your assignment notebook.

Assessment

Direction : Did you enjoy the activities in lesson 2?Let us test how much
you learned from it. Write your answers in your quiz notebook.

1. It is an important factor to be considered before buying vegetables.

a. vegetable needed c. location
b. quantity of buying d. price
2. It plays the biggest role in identifying best fruits and vegetables.
a. judgement c. mind
b. emotion d. senses
3. This refers to the stalls of the vegetables that must be nearer to your home.
a. price of vegetables c. location
b. quantity of buying d. vegetable needed

22
 4. The vegetables you must buy are not kept in the house.
a. freshness of the vegetables c. vegetable you needed
b. good quality d. quantity of buying
5. The vegetables to be bought should be consumed during the day.
a. freshness of the vegetables c. good quality
b. quantity of buying d. vegetable needed
6. The vegetables to be bought should be fresh.
a. good quality c. quantity of buying
b. freshness of the vegetables d. vegetable needed
7. When shopping for vegetables, these are the key factors.
a. firmness and color c. color and flavor
b. seasoning and flavor d. quality and quantity
8. This is the feature in buying bell peppers.
a. firm and does not have soft spots c. cracking and has soft spots
b. pale green and off-white d. crisp and not wilting
9. This is the key indicator of the freshness of cauliflower and broccoli.
a. color c. mushy
b. firm d. withered
10. The part of the corn that is pale green and moist looking, free of any
browning or drying.
a. husk c. leaves
b. roots d. kernel
11. Carrots, beets, potatoes, and onions belong to this classification
of vegetables.
a. leafy c. seeds
b. root d. tubers
12. We use our fingers to assess these vegetables.
a. fungi c. seeds
b. leafy d. root
13. This must be checked in leafy vegetables.
a. odor c. tear
b. spots d. wilt
14. This must be minimized in buying vegetable.
a. quantity c. cost
b. freshness d. quality
15. One must view the vegetables very carefully before buying.
a. quantity of buying c. freshness of vegetables
b. vegetables needed d. good quality

23
 Lesson
Methods of Cooking
3 Vegetable Dishes

What I Need to Know

As consumers demand healthier menu options, professional kitchens
today are combining more vegetables into their menus. The popularity of
locally grown and organic foods, along with the rise of vegetarian and
Mediterranean diets, has made vegetables very much in demand. Since
vegetables are delicate in nature and deteriorates rapidly, they must be
handles with extra care to maintain their integrity.
Equally important in the cooking process is the added step of shocking
the vegetables in an ice water bath, which brightens and sets the color, thus
making them more visually appealing. Some of the vegetables like roots or
dried legumes need prolonged cooking to tenderize and make them
digestible, wbile others like tender leafy greens, may only need a few second
to help set their color. Deep frying, grilling, braising and roasting develops
distinct texture, colors and flavors through caramelization or the addition of
flavorful liquids.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Recall some ideas in cooking vegetables;

 Distinguish differences on the different method of cooking vegetables;
 Cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition.

24
 What I Know

Direction : Let us test your knowledge on the methods of cooking

vegetables. Read them carefully and choose the letter of the
word/words that is/are being described by the statement. Write
your answer in your quiz notebook.

1. As of the present, they demand healthier menu choices when they

visit restaurants and other eating place.
a. customers c. olds
b. chefs d. children
2. They are delicate in nature and deteriorate rapidly.
a. vegetables c. fruits
b. sugars d. ingredients
3. These are vegetables that need prolonged cooking to tenderize and make
them digestible.
a. root vegetables c. tuber vegetables
b. leafy vegetables d. fungi vegetables
4. This is the pleasure and essential part of a healthy diet with perfectly
cooked vegetables.
a. taste c. aroma
b. nutrient d. texture
5. They are responsible for giving information about our good and balanced
diet.
a. nutritionists c. doctors
b. midwife d. nurses
6. This is the method of cooking where using as little water as possible is
necessary to avoid overcooking.
a. roasting c. steaming
b. boiling d. blanching
7. The technique of cooking vegetables which purpose is to soften vegetables .
a. roasting c. griddling
b. blanching d. steaming
8. Cooking of vegetables is done by using a very little amount of oil and cooks
vegetables quickly.
a. steaming c. boiling
b. stir-frying d. blanching

25
9. This is done by direct heat cooking which produces vegetables b with a crisp
coating and a tender centre.
a. roasting c. steaming
b. griddling d. boiling
10. The method of cooking vegetables where the oven is to be pre-heated to
220 degree C.
a. blanching c. griddling
b. roasting d. steaming
11. What is that method of cooking vegetables where getting the chargrilled
effect is not to ove the vegetables as they cook.
m c. griddling
a. steaming d. roasting
b. boiling
12. The method of cooking vegetables where you are going to cut them into
small, even-sized pieces, add a little oil to a preheated wok or frying pan
and heat until just cooking.
a. boiling c. stir-frying
b. roasting d. blanching
13. Don’t overfill the pan, as they will steam rather than fry, cook them in
batches.
a. roasting c. stir-frying
b. blanching d. griddling
14. Cut large bles into even-sized chunks and toss in olive oil and fresh
vegeta
herbs if you want to.
a. boiling c. roasting
b. blanching d. steaming
15.Vegetables shouldbe blanched before they are frozen, as this will destroy
enzymes that causes their
deterioration. c. blanching
a. boiling d. stir-frying
b. steaming

What’s In
Buying good vegetables builds your overall health. Almost
everyday the activity of buying vegetables takes place an d hence a person
should buy healthy vegetables. If a person gets customized to get any quality

26
of vegetables then even later on he would not bother to buy quality
vegetables. If you buy vegetables at an effective rate then you can save
money in thousands in year.

27
Cooking vegetables
Cooking activates flavour molecules and provides important textural
changes to vegetables.

 Use optimal cooking methods and techniques to preserve color,

flavour, texture and nutrients.
 Overcooking can create bitter or unpleasant flavors to develop in
vegetables from the cabbage family.
 Vegetables in the onion family mellow and sweeten when
cooked.

What’s New
Activity 1: Following are the description of the different methods of cooking
vegetables. Write the corresponding method being described.
Use your activity notebook.

Direct heat cooking method like barbecue activities.

It works by intensifying flavours and causing natural
sugars to caramelize.
This is done to retain the flavour, colour and vital
nutrients of the food.
The type of cooking vegetable that is fast and easy to
control.
The technique used to soften vegetables, either to
remove their raw edge before adding to salads.
This method of cooking vegetables where it uses very
little oil.

27
 What Is It

Packed with flavour and nutrients, fresh vegetables are an important

part of our diet. And, as our guide shows, there's more than one way to enjoy
them at their best.
The taste of fresh, perfectly cooked vegetables is one of life's great
pleasures and are an essential part of a healthy diet. To get the full nutritional
benefit, vegetables must be cooked as lightly as you can, and as soon as
possible after buying them, as this helps to retain not only the flavour, but also
the valuable nutrients.
As any nutritionist will tell you, eating a wide variety of foods is
essential for good health.

Methods of cooking vegetables

1. Boiling
Boiling is fast and easy to control. The secret is to us e as little water as
possible and avoid overcooking so all the vitamins and fla vour are retained.
For vegetables such as broccoli, cut into equal-sized pieces. Add to a pan of
boiling water, quickly bring back to the boil, cover, then simmer until the
vegetables are just tender. To evenly cook potatoes and other starchy roots,
such as parsnips and carrots, place in cold water and boil them gently to allow
the heat to diffuse through the vegetables.

2. Steaming
Steaming vegetables is the best way of retaining fl avour, colour and
vital nutrients. Just be careful not to overcook them as this will make them
limp and tasteless. There are two ways to steam vegetables: either place
them loosely in a steamer and cover, or to steam them in their own juices,
wrap in baking parchment or foil then cook in the oven at 180°C, gas mark 4
for 20 minutes until tender. This last technique is ideal for delicate produce,
such as asparagus and baby vegetables.

28
3. Blanching
Blanching is a technique used to soften vegetables, either to remove
their raw edge before adding to salads or to loosen skins on foods such as
tomatoes or shallots. Vegetables should also be blanched before they are
frozen, as this destroys the enzymes that cause deterioration. Just add
vegetables to a pan of boiling water, return to the boil and cook for one
minute. Then plunge the vegetables into iced water to stop the cooking
process. Drain and pat dry with kitchen paper before using or freezing.

4. Roasting
Roasting isn't just for potatoes - root vegetables, squashes and
tomatoes all taste wonderful cooked this way. Roasting works by intensifying
flavours and causing natural sugars to caramelise, creating a crisp outer
coating and a tender centre. For the best results, preheat the oven to 220°C,
gas mark 7 and if you're using root vegetables, preheat the cooking oil for a
crisp finish. Cut large vegetables into even-sized chunks and toss in olive oil
and fresh herbs, if you wish.

5. Stir-frying
Stir-frying uses very little oil and cooks vegetables quickly, so they
keep their texture and taste. Cut the vegetables into small, even-sized pieces,
add a little oil to a preheated wok or frying pan and heat until just smoking.
Start with the vegetables that need the longest cooking and keep stirring as
they cook. Don't overfill the pan, as they will steam rather than fry - cook in
batches instead. If you are adding a sauce, do so at the very end, then toss to
coat and serve immediately.

6. Griddling
Griddling and barbecuing are direct heat cooking methods, which
produce vegetables with a crisp coating and a tender centre. For the best
results, make sure your barbecue or griddle pan is hot before you start. Slice
the vegetables so they sit flat in the pan, then brush with a little oil. Avoid
pricking them while they are cooking, as this will release their juices and dry
them out. To get the chargrilled stripe effect, don't move them as they cook -
just turn them once.

29
 What’s More

Activity 2: Recalling ideas in cooking vegetables.

Direction: Read twice the statements below. Then, fill in the blanks with the
correct answer. Use your quiz notebook for your answers.

1. As demand healthier menu options, professional kitchens

today are combining more vegetables into their menus.
2. Since are delicate in nature and deteriorates rapidly, they
must be handled with extra care to maintain their integrity.
3. Deep-frying, , braising, and roasting develop distinct
textures, colors and flavours through caramelization or the addition of
flavourful liquids..
4. Packed with flavour and , fresh vegetables are important part
of our diet .
5. To get the full nutritional benefit, vegetables must be as
lightly as you can.
6. As any nutritionist will tell you, eating a wide variety of foods is essential
for good .
7. Vegetables should be before they are frozen for the
purpose of destroying enzymes that will cause deterioration.
8. Roasting works by intensifying and causing natural sugars
to caramelize, creating a crisp outer coating and a tender center.
9. Griddling and are direct heat cooking methods which
produce vegetables with a crisp coating and a tender centre.
10. To get the chargrilled stripe , don’t move them as they cook,
just turn them once.

30
 What I Have Learned
Activity 3: Distinguishing differences of the different method of cooking
vegetables.

Direction: From the six methods of cooking vegetable, select two and
compare . Write your answers in your activity notebook. For
checking your answer, refer to the rubric given.

SCORE

SCORE CRITERIA

4 Explains very clearly the complete

differences between the two
methods of cooking vegetables.

3 Explains clearly the complete

differences between the two
methods of cooking vegetables.

2 Explains partially the differences

between the two methods of cooking
vegetables.

31
 1 Was not able to explain any
differences between the two methods
of cooking vegetables.

What I Can Do

Activity 4: Cook vegetable dish following the Stir-Fry cooking method to

preserve optimum quality and nutrition .

Direction: Prepare Asparagus and Mushroom Stir-Fry .

Mushroom Stir Fry with Peas and Green Onions Recipe

INGREDIENTS

Glaze

1/4 cup chicken or vegetable stock (use vegetable stock vegetarian option)
for

1 tablespoon honey

1 teaspoon soy sau ce (use gluten-free soy sauce if cooking gluten-free)

Sauce

1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)

3 tablespoons soy sauce (use gluten-free soy sauce if ng gluten-free)
cooki

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon shaoxing cooking wine or cooking sherry

1 tablespoon cornstarch

Stir-Fry

4 garlic cloves, sliced thinly

1 tablespoon grated ginger

2-5 dried red chilies, roughly chopped OR 1/4-1/2 dried chili flakes
teaspoon

3 tablespoons sesame, grapeseed, or other high smoke-point oil

2 lbs. of mixed mus hrooms (oyster, crimini, button, and/or enoki),
shiitake,
roughly chopped or quartered (you want bite-sized pieces)

1 1/2 cups of snow peas or snap peas, de-stringed

8 green onions, chopped

Toasted sesame seeds (optional)
32
METHOD

1. Make the glaze and the sauce

Make the glaze by whisking together the stock, honey, and soy sauce
in a bowl and set aside. Make the sauce by whisking together the stock, soy
sauce, honey, rice vinegar, cooking wine or sherry, and the cornstarch in a
bowl and set that aside as well.

2. Sauté mushrooms, add glaze

Place 1 tablespoon of oil in a large skillet or a wok over high heat.
When the oil is glistening and a bead of water evaporates in under a second,
add the mushrooms and toss.
Allow the mushrooms to cook for a few minutes until they start to
squeak and give up their water (you'll see their water in the pan). When they
do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6
minutes.
When barely any more liquid remains take the mushrooms off the heat
and set them aside in a bowl. There may be bits of sugar caramelized to the
side of the pan, don't fret about it.

3. Cook garlic, ginger, chillies

Reduce the heat to medium and add the remaining 2 tablespoons of
oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30
seconds.

4. Add snow peas and onions

Add the snow peas and green onions and toss for about 30 more
seconds.

5. Add back mushrooms

Increase heat to high. Add the sauce and allow the mixture to come to
a boil. The sauce will thicken considerably.
Add the mushrooms back to the mixture and cook for about 20 more
seconds. Take off the heat.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in

preparing Asparagus and Mushroom
dish and performs the skill without
supervision.

33
 3 Follows correctly the procedures in
preparing Asparagus and Mushroom
dish and performs the skill with some
assistance or supervision.

2 Follows correctly the procedures in

preparing Asparagus and Mushroom
vegetable dish with minor errors and
performs the skill with some
assistance and/or supervision.

1 Was not able to follow the

procedures in preparing Asparagus
and Mushroom vegetable dish and
was not able to perform the skill.

Additional Activities

Direction : At home, prepare 1 vegetable dish using the roasting method of

cooking vegetables . Invite your siblings to work with you.

34
 Assessment

Direction : Did you enjoy the activities in lesson 3 ? Let us test how much you
learned from it. Choose the letter of your answer. Write it in your
quiz notebook.

1. As of the present, they demand healthier menu choices when they

visit restaurants and other eating place.
a. customers c. olds
b. chefs d. children
2. They are delicate in nature and deteriorate rapidly.
a. vegetables c. fruits
b. sugars d. ingredients
3. These are vegetables that need prolonged cooking to tenderize and make
them digestible.
a. root vegetables c. tuber vegetables
b. leafy vegetables d. fungi vegetables
4. This is the pleasure and essential part of a healthy diet with perfectly
cooked vegetables.
a. taste c. aroma
b. nutrient d. texture
5. They are responsible for giving information about our good and balanced
diet.
a. nutritionists c. doctors
b. midwife d. nurses
6. This is the method of cooking where using as little water as possible is
necessary to avoid overcooking.
a. roasting c. steaming
b. boiling d. blanching
7. The technique of cooking vegetables which purpose is to soften vegetables .
a. roasting c. griddling
b. blanching d. steaming
8. Cooking of vegetables is done by using a very little amount of oil and cooks
vegetables quickly.
a. steaming c. boiling
b. stir-frying d. blanching
9. This is done by direct heat cooking which produces vegetables with a crisp
coating and a tender centre.
a. roasting c. steaming
b. griddling d. boiling
35
10. The method of cooking vegetables where the oven is to be pre-heated to
220 degree C.
a. blanching c. griddling
b. roasting d. steaming
11. What is that method of cooking vegetables where getting the chargrilled
effect is not to ove the vegetables as they cook.
m c. griddling
a. steaming d. roasting
b. boiling
12. The method of cooking vegetables where you are going to cut them into
small, even-sized pieces, add a little oil to a preheated wok or frying pan
and heat until just cooking.
a. boiling c. stir-frying
b. roasting d. blanching
13. Don’t overfill the pan, as they will steam rather than fry, cook them in
batches.
a. roasting c. stir-frying
b. blanching d. griddling
14. Cut large bles into even-sized chunks and toss in olive oil and fresh
vegeta
herbs if you want to.
a. boiling c. roasting
b. blanching d. steaming
15.Vegetables shouldbe blanched before they are frozen, as this will destroy
enzymes that causes their
deterioration. c. blanching
a. boiling d. stir-frying
b. steaming

36
 Lesson Preparation of Sauces and
4 Accompaniment for Serving
Vegetable Dishes

What I Need to Know

Sauce is a term used in cookery to describe a wide range of flavoured
liquids that are served as part of the meal, or dish. The addition of a sauce to
a particular dish can transform the overall presentation of it.
Sauces come in a variety of styles and consistencies. They can be
thick or thin, rich and creamy, or light and delicate. Depending on the
purpose, sauces can be strongly flavoured, hot and spicy, or even sweet to be
served with a dessert.
Accompaniments on the other hand are highly flavoured seasonings of
various kinds offered with certain dishes. The purpose is to improve the
flavour of the food or to counteract its richness or texture.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Create a mind web;

 Identify facts about sauces and accompaniments used in serving
vegetable dishes;
 Discuss the importance of sauces in vegetable dishes;
 Prepare suitable sauces and accompaniment in serving vegetable
dishes.

37
 What I Know

Direction : Let us test what you know about preparation of sauces and
accompaniment. Read each statement carefully and choose
only the letter of your answer. Use your quiz notebook for your
answers.

1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavour and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how
to build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace
8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include
the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa
38
10. This is a ed fish sauce.
ferment
c. garum
a. salsa
d. espagnole
b. verjus
11. The sauce that gave way to vinegar and verjus as a flavouring.
a. Italian sau e c. French sauce
b. European sauce d. Indian sauce
12. It is the time where chefs began to learn about the benefits of reducing
sauces o concentrate flavors by simmering them on the stove.
a. 17th century c. 21st century
b. 15th century d. 19th century
13. The type of sauc e which is also called as espagnole.
thawing.
a. mayonnaise c. tomato sauce
b. brown sauce d. veloute
14. The sauce that is good for lasagne, cannel oni and casserole dishes.
a. tomato sauce c. hollandaise
b. bechamel d. brown sauce
15.It is a warm sauce made with butter and eggs, seasoned with white vinegar
and peppercorns.
a. mayonnaise c. veloute
b. hollandaise d. bechamel

What’s In

Healthy methods of cooking are those that do not require adding fat
and are quick cooking methods. Cooking vegetables by steaming in a pot or
in the microwave; grilling in a grill basket; boiling, or baking are all fat free
methods of cooking vegetables. Stir frying with a small amount of oil is yet
another healthy way to cook vegetables. These methods also allow nutrients
to stay in the food instead of leaching out into the water if you were to cook
vegetables in a large pot of water for several hours.
Many vitamins and other valuable nutrients will leach into water when
food is cooked in large amounts of water. So if you want to preserve nutrient
loss in your foods the best cooking methods will be where a minimum amount
of water is used or no water is used.

39
 What’s New

Activity 1: Creating a mind web on the kinds of sauces.

Direction: To start the lesson with sauces, please do the activity below. Fill it
with the six kinds of sauces. Write your answers in your activity
notebook.

Types of Basic
Sauces

40
 What Is It

Sauces are the height of a chef’s achievement requiring study and

practice to master. A great saucier must have a discriminating palate and the
ability to understand how to build a depth and harmony into a sauce.
The formal study of sauces usually begins with the classic French
sauces. Today, ho ever, world influences from Asia, Latin America, Africa
and the Mediterranean, along with the public’s appetite for new and exciting
tastes, has driven sauces in many different directions, and brought an array of
flavors and endless possibilities to their preparation and pairing.
The French term sauce is derived from the Latin word salus which
means salted. For Italians and Spanish people, they call it salsa. Sauces are
meant to enjoy and compliment foods, and make them more interesting to eat.
They pull together different elements of a dish to compliment or provide a
contrast in flavors and textures. Some sauces like a classic demi-glace, take
days to prepare, while others, including vinaigrette can be made very quickly.
Sauces can be as simple as thickened pan juices, or as complex as a
Mexican mole or an Indian curry.
Sauce preparation used to involve a laborious and time consuming
commitment, and while this is still the case for preparation of classic French
sauces, the reality is that in today’s kitchen, very few operations prepare and
use them as originally intended. The reasons these sauces have grown out of
favour, include the changing preferences of chefs and the clientele they serve,
the time factor involved in their preparation, and the cost of producing them. In
today’s world, food cost economics, the desire for workplace efficiency, and
lack of skill have created convenience sauces, and shortcuts that produce
adequate results to time-tested methods that have evolved over centuries of
practice.

History of sauces

Records of
sauces dating from around 200 AD and attributed to
Apicius, an authoritative text of cooking from ancient Roman, include highly
seasoned preparations of herbs, spices, vinegar, honey and a form of
fermented fish sauce called garum.
These sauces were usually prepared with a mortar and pestle and are
thickened with pounded rice, nuts or bread. From the Roman times up to the

41
Middle Ages, dating around the 14th century, European sauce preparation
does not appear to have changed much. Garum, a fish sauce gave way to
vinegar and verjus as a flavouring, and almonds on the other hand, were
used to thicken them. During the crusades, exotic spices from the Middle East
came into popular demand. Earlier in the 15 th century, chefs began to learn
about the benefits of reducing sauces to concentrate flavors by simmering
them on the stove. They also learned about clarification and straining sauces
to get better texture and smoothness.

6 types of basic sauces

1. Mayonnaise – is a cold sauce made with eggs and olive oil. This is best
used as dressings for salads and also goes well with sandwiches and the
traditional fish and chips.

https://www.google.com/search?q=images-+forms+of+mayonnaise&tbm=

2. Hollandaise – is a warm sauce made with butter and eggs, seasoned

with white vinegar and peppercorns. It is popular with steaks and
vegetables like broccoli and cauliflower.

https://www.google.com/search?q=images-+hollandaise&tbm=

42
3. Tomato Sauce – are made with tomatoes and gives authentic flavour
to recipes. This is used in traditional ham and bacon, specifically using
tomato puree.

https://www.google.com/search?ei=EhIZX5q5AoH2wAPhm7rgAg&q=images-+tomato+sauce&oq=

4. Brown Sauce – is also called as espagnole, which is made with a meat

stock, done by simmering it for hours until it reduces to a thick, rich brown
sauce. This particular sauce is the perfect accompaniment for grilled or
roasted red meat.

https://www.google.com/search?ei=fTIZX6fuG5CJmAX5nayACQ&q=images-+brown+sauce&oq=

5. Veloute – is made with a roux of flour and butter. This is good for white
meats and perfect for continental cuisine.

https://www.google.com/search?ei=tDIZX7q3POGKr7wP8p64uAU&q=images-+veloute+sauce&oq

43
6. Bechamel – is also a roux made of milk flavoured with nutmeg. This
sauce goes well with lasagne, cannel oni and casserole dishes.

https://www.google.com/search?ei=3zIZX8W8DtCtoATXh7PwCQ&q=images-+bechamel+sauce&oq=

What’s More

Activity 2: Identifying some facts about sauces and accompaniments used in

serving vegetable dishes.

Direction: Tell whether the statement is true or false. Write T if the statement
is true and the letter F if not true. Use your quiz notebook for your
answer.

1. Bechamel is a sauce made with a roux and milk flavoured with nutmeg.
2. The brown sauce is also called as espagnole.
3. Brown sauce is the perfect accompaniment for grilled or roasted
red meat.
4. Almonds are used to thicken vinegar and verjus as a flavouring.
5. Exotic spices from the Middle East became popular and in demand
during the crusades.
6. Sauces are not laborious to prepare.
7. Salsa is the French term for sauce.
8. Salus is the term for sauces in Spanish and Italian.
9. The formal study of sauces started with the African sauces.
seeds, skins or shells.
10. The person involved in the production of sauces is called chef.

44
 What I Have Learned

Activity 3: Discuss the importance in using sauces in vegetable dishes.

Directions: Give your idea of knowing the importance of sauces.

Your answer will be rated using the scoring rubric below:

Clarity ( specific & concrete ) 35 %

Organization 35 %
Balance 30 %

What I Can Do

Activity 4 : Prepare suitable sauce and accompaniment in serving green

salads.

Direction : We prepare vegetable dishes using sauces, more particularly

in preparing green salads. Perform the sauce for simple lettuce
salad.

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA
4 Follows correctly the procedures in
preparing vegetables sauces and
performs the skill without supervision
and with initiative.

45
 3 Follows correctly the procedures in
preparing vegetables sauces and
performs the skill satisfactorily
without assistance or supervision.

2 Follows the procedures in preparing

vegetables sauces with minor errors
and performs the skill satisfactorily
with some assistance and/or
supervision.

1 Was not able to follow the

procedures preparing vegetable
sauces and performs the skill
unsatisfactorily.

Additional Activities
Direction : In order to deepen your understanding of the lesson, surf the
internet on vegetable sauces preparation . Write your
answers in your assignment notebook.

Assessment

Direction : Let us check how much you learned about the lesson on
vegetable sauces. Answer the questions below and write
only the letter of your answer in your quiz notebook.

1. The addition of this to a particular vegetable dish can transform its overall
presentation
a. accompaniment c. flavor
b. taste d. sauce
46
 2. It is a side dish which complements the food.
a. texture c. sauce
b. flavor d. food accompaniment
3. It helps in enhancing the flavour and taste of dishes.
a. texture c. taste
b. aroma d. food accompaniment
4. This does not require adding fat .
a. food accompaniment c. sauces
b. valuable nutrients d. healthy methods
5. The cooking activity in which preservation of nutrients is done.
a. 1 is to 1 ratio c. more heat
b. use of more water d. use of minimum water
6. He must have a discriminating palate and the ability to understand how
to build and harmony into a sauce.
a. chef c. saucier
b. cook d. baker
7. This is an ingredient that is cooked for a different amount of time to produce
a lighter or darker color for the purpose of thickening the sauce.
a. salus c. roux
b. garum d. demi-glace
8. The term for sauces in Spanish and Italian.
a. roux c. salsa
b. espagnole d. garum
9. This is an authoritative text of cooking from ancient Roman which include
the highly seasoned preparations containing herbs, spices, vinegar, honey,
and a form of fermented fish sauce.
a. Garum c. Apicus
b. Espagnole d. Salsa
10. This is a fermented fish sauce.
a. salsa c. garum
b. verjus d. espagnole
11. The sauce that gave way to vinegar and verjus as a flavouring.
a. Italian sauce c. French sauce
b. European sauce d. Indian sauce
12. It is the time where chefs began to learn about the benefits of
reducing sauces o concentrate flavors by simmering them on the
stove.
a. 17th century c. 21st century
th
b. 15 century d. 19th century
13. The type of sauce which is also called as espagnole.
thawing.
a. mayonnaise c. tomato sauce
b. brown sauce d. veloute
14. The sauce that is good for lasagne, cannel oni and casserole dishes.
a. tomato sauce c. hollandaise
b. bechamel d. brown sauce
15.It is a warm sauce made with butter and eggs, seasoned with white
vinegar and peppercorns.
a. mayonnaise c. veloute
47
b. hollandaise d. bechamel

48
 Post Assessment

Direction : Let us check your learning on preparation of vegetable dishes.

Answer the questions below. Write your answers in your quiz
notebook.

1. These are vegetables that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold.
a. fresh c. frozen
b. dried d. canned
2. The vegetables that are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
a. fresh c. dried
b. canned d. frozen
3. These are the vegetables that have undergone several steps to warrant
that their quality is preserved before the actual freezing process.
a. frozen c. fresh
b. dried d. canned
4. The effect of cooking vegetables where adding of alkali like baking soda will
soften the hemicellulose.
a. changes in texture c. water is lost or absorbed
b. changes in color d. changes in nutrients
5. The factor to consider in buying vegetables where it refers to the price that
should never be too high.
a. price of the vegetables c. vegetable needed
b. geographical location d. quantity of buying
6. In buying vegetables, you must have the idea of the total consumption in
the house.
a. freshness of the vegetables c. good quality
b. quantity of buying d. vegetable needed
7. Vegetables to be bought should be critically checked, physically speaking.
a. vegetable needed c. price of the vegetables
b. good quality d. geographical location
8. To buy root vegetables, these are still attached, should be sturdy, crisp,
and void of any wilting.
a. fruit c. stalk
b. roots d. leaves
9. The method of cooking vegetable where little water is used to avoid over
cooking.
a. griddling c. boiling
b. steaming d. blanching

48
10.This is the method of cooking vegetables where it is plunge into iced water
to stop the cooking process.
a. roasting c. blanching
b. griddling d. boiling
11. The cooking of vegetables not only good for potatoes but also for root
vegetables, squashes, and tomatoes.
a. stir-frying c. roasting
b. blanching d. griddling
12.The cooking method where pricking is to be avoided because it will
release their juices and will dry them out.
a. boiling c. griddling
b. steaming d. roasting
13.This is the peak of a chef’s achievement that requires study and practice to
master.
a. slicing c. accompaniment
b. cutting d. sauces
14.The type of sauce that is best used as dressings for salads,
sandwiches, well as with the traditional fish and chips.
a. tomato sauce c. veloute
b. hollandaise d. mayonnaise
15.The sauce that is popular with steaks and vegetables like broccoli and
cauliflower.
a. mayonnaise c. bechamel
b. veloute d. hollandaise

49
50
 References
Department of Education Competency-Based Learning Material for Fourth
Year – p. 132

Grade 10 Cookery Learning Material – pp. 136,137,138, and 139

Technical-Vocational-Livelihood Home Economics Cookery for Grade 10 –pp.

150

Online Sources

https://www.slideshare.net/eylinmeyy/market-forms-of-vegetables-
137343272#:~:text=Vegetables%20available%20in%20the%20market,they%
20were%20marketed%20or%20sold.

https://fruitsandveggies.org/stories/fresh-frozen-canned-dried-and-100-juice/

https://www.researchgate.net/publication/284708243_World_importance_mar
keting_andtrading_of_vegetables

https://www.researchgate.net/publication/284708243_World_importance_mar
keting_andtrading_of_vegetables

https://www.indiastudychannel.com/resources/138079-Points-be-considered-
before-buying-vegetables.aspx

https://www.foodtown.com/articles/select-fresh-fruits-vegetables

https://www.escoffier.edu/blog/culinary-arts/tips-for-chefs-on-choosing-the-
right-ingredients/

https://www.indiastudychannel.com/resources/138079-Points-be-considered-
before-buying-vegetables.aspx

https://www.pinterest.ph/juning1187/pinoy-vegetable-dishes/

51
https://www.pinterest.ph/aseleener/vegetable-recipes/

https://www.pinterest.ph/juning1187/pinoy-vegetable-dishes/

https://www.pinterest.ph/filipinorecipes/filipino-vegetable-recipes/

52
https://www.theculinarypro.com/vegetable-cooking-methods

https://www.waitrose.com/home/recipes/tips_techniques/vegetable_technique
s.html

https://www.sharecare.com/health/cooking-and-health/what-healthy-methods-
cooking-vegetables

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

https://en.wikipedia.org/wiki/Sauce

https://www.theculinarypro.com/sauces

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

https://www.thespruceeats.com/mother-sauces-996119

https://www.pinterest.fr/coardable/mayonnaise/

https://www.pinterest.ph/ricndeb57/hollandaise-sauce/

https://www.bettycrocker.com/recipes/roasted-vegetable-tomato-
sauce/a236ed1a-fb1e-4803-8bc8-ce7e5673f078

https://www.pinterest.ph/marylvalentine/brown-sauce/

https://www.gastronomiavasca.net/en/gastro/recipes/1674

https://www.gettyimages.com/detail/news-photo/pea-veloute-from-menton-in-
south-boston-wednesday-july-7-news-photo/450172870

https://www.gettyimages.com/detail/photo/broccoli-pizza-with-white-sauce-
and-chilli-flakes-royalty-free-image/1034017828

53