TECHNOLOGY LIVELIHOOD EDUCATION

HE-COOKERY
Quarter 2: Module 2
Market Forms of Vegetables
Technology and Livelihood Education – Grade 10
Home Economics - Cookery
Alternative Delivery Mode Quarter 2 – Module 2: Market Forms of Vegetables
First Edition, 2020

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Published by the Schools Division of Palawan

Schools Division Superintendent:
Natividad P. Bayubay, CESO VI
Assistant Schools Division Superintendent:
Rufino B. Foz
Arnaldo G. Ventura, Ph.D
.

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Writers: Rosalina Alaska Balbutin

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 10
Technology and
Livelihood Education
Home Economics- COOKERY
Quarter 2: Module 2
Market Forms of Vegetables
INTRODUCTORY MESSAGE
For the Facilitator:
Welcome to the Technology and Livelihood Education Home Economics –
Cookery Module on Market Forms of Vegetables.

This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step
as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each

SLM. This will tell you if you need to proceed on completing this module or if you
need to ask your facilitator or your teacher’s assistance for better understanding of
the lesson. At the end of each module, you need to answer the post-test to self check
your learning. Answer keys are provided for each activity and test. We trust
that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how they can
best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and tests.
And read the instructions carefully before performing each task

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.
 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

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;

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 on the separate sheet..

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

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 on the
Separate sheet.

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
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

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.

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 below.

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
 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.
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)
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
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.
______ 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.

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.
 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 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
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

Additional Activities

Direction : Make a pictorial report with illustration showing the market forms of
vegetable
 Answer Key

Lesson 1 – Lesson 1 - What's Lesson

N 1- What’s
Assessment More New
1. a 1. true
2. a 2. true 1. vegetable
3. a 3. false 2. produce
4. a 4. false 3. frozen
5. a 5. true 4. washed
6. a 6. true 5. consumption
7. a 7. false 6. dehydrated
8. a 8. false 7. water
9. a 9. true 8. drying
10. a 10. true 9. preserved
11. a 10. canning
12. a
13. a
14. a
15. a

Lesson 1 - What I
Know
1. a
2. a
3. a
4. a
5. a
6. a
7. a
8. a
9. a
10. a
11. a
12. a
13. a
14. a
15. a
 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

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