DAILY LEARNING ACTIVITY SHEET

ACT. 1 WEEK 2
Name:_______________________________ Score:_____________
Year & Section: Day & Date Accomplished_____________
Subject:___ TLE 10_____________________ Parent/Guardian Signature:_______________
Activity Title: Methods of Cooking Vegetables Dishes. (Identify Me!)
Learning Targets: Identify Methods of Cooking Vegetables Dishes.
Reference Title: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
sugar water measured by electron spin resonance and differential scanning
calorimetry. Cereal Chemistry 67(3): 286-291. Cookery_g10_learning_module
Author: Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Page No: 94-106
Main Idea:
Vegetables are cooked to developed color, texture, and flavor. Because of the vast varieties, cooking methods
vary depending on the desired end result.

Example/s:
1. Boiling and steaming –Vegetables are drained as soon as they are cooked and then cool quickly under cold water
to prevent overcooking from the residual heat.
2. Sautéing and Pan – Frying-Both methods may be used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw vegetables.
3. Braising- The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover
vegetables, then cooked slowly.
4. Baking- Cooking starchy vegetables using heat of the oven, rather than range top. Starchy vegetables are baked
because the dry heat produces a desirable texture.
5. Deep – frying- Vegetables large enough to coat with breading or batter may be fried.
Quick – cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to
reduce the cooking time in frying.

Activity/Exercises:
Directions: Identify the following Methods of Cooking Vegetables.

Id e ntify the fo llo wing Me tho d s o f Co o king Ve g e ta b le s.

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4._______________________________ 5.____________________________