10

Technology and
Livelihood Education
Quarter 2 - Module 2
Prepare Vegetable Dishes

COOKERY NC II

CO_Q2_TLE10_Cookery_Module 2
Technology and Livelihood Education –10
Quarter 2 – Module 2: Prepare Vegetable Dishes
Alternative Delivery Mode
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

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Writer: Shannie A. Aluyen

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Reviewer: Jonalyn C. Ambrona, Primo Aligo
Illustrator:
Layout Artist: Bernie Rojo Pamplona
Management Team: Estela Leon-Cariño
Rosita C. Agnasi
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Khad M. Layag
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Patrick Matthew B. Pooten

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Office Address: Wangal, La Trinidad, Benguet
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 10
Technology and
Livelihood Education
Quarter 2 - Module 2
Prepare Vegetable Dishes

Cookery NC II
 Introductory Message

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.

1
Lesson

1 Prepare Vegetable Dishes

What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the concepts of cookery. The scope of this module permits
it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course. But the order in
which you read them can be changed to correspond with the textbook you
are now using. This module provides you the necessary information and
activities to enrich your knowledge and skills in preparing and presenting
vegetable dishes.

Lesson 1- Prepare Vegetable Dishes

After going through this module, you are expected to:

1. select various kinds of vegetables according to a given menu;

2. identify and discuss appropriate cooking methods of vegetables in the
locality to preserve optimum quality and nutrition following standard
procedures; and,
3. develop traits such as ingenuity in preparing and selecting appropriate
cooking methods, sauces and accompaniments of vegetables.

1
 What I Know

Activity 1: Identification
Directions. Read the statements carefully. Fill in the blank with the correct
word/s to complete the sentence. Pick your answer from the box and write in your
activity notebook.
fritters high hot red and white

cold slow green steaming

croquettes vinaigrette panfrying and boiling or

sautéing steaming

1. Start with ________, salted water when boiling green vegetables and other
vegetables that grow above the ground.
2. Roots and tubers are started in _________, salted water for more even
cooking.
3. Never use baking soda with_____________ vegetables.
4. To preserve color, cook _______________ vegetables in a slightly acid (not
strongly acid) liquid.
5. ______________________are the two most used methods of cooking vegetables
because they are easy, economical, and adaptable to a great variety of
preparations.
6. The ideal method for cooking certain vegetables, such as broccoli, that easily
break or turn watery or mushy when simmered is by ______________.
7. The vegetables when sautéing are tossed or flipped in the pan over
__________ heat.
8. ______________________ are usually used to finish-cooking precooked or
blanched vegetables and for completely cooking vegetables that are raw.
9. ________________consist of thick vegetable purées or mixtures of small pieces
of vegetable which are formed into shapes and then breaded and deep-fried.
10. Grilled vegetables are often dressed with _________________

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 What’s In

Hello learners. In the previous lesson, the different ways to prepare

ingredients were discussed. You learned that many techniques were used
for food preparation before cooking and they are done according to the
requirements of the various dishes. In this module, you will learn
appropriate cooking methods of vegetables to preserve optimum quality and
nutrition. As a cook, you have a choice of many kinds of vegetables and
many cooking methods. Not surprisingly, then, you are also faced with the
necessity of learning many rules for cooking vegetables. But before learning
these things, let us check your understanding of the past lesson.

True or False
Directions: Write True if the statement is correct and False if it is wrong.
Write your answer in your activity notebook.

1. Food preparation can do wonders to our dishes by bringing together

nutritional variety. It can add interesting flavors but it can also have bad
effects, especially on nutrients.
2. Limp vegetables can be soaked briefly in cold water to restore crispness.
3. Treat vegetables that brown easily with salt or sugar (potatoes, eggplants,
sweet potato) or hold under hot water until ready to use.
4. Leafy vegetables can be soak in warm water to eliminate insects.
5. Defrost specific leafy and bulky frozen vegetables, like broccoli spears, turnip
greens and spinach, by holding them in their packaging under cold running
water.
6. The preferred method of thawing frozen vegetables is to soak them in hot
water.
7. The standard method of thawing frozen meats and seafood is inside the
refrigerator but this is not recommended to certain frozen vegetables such as
snow peas and red peppers since doing this can make them limp.
8. Dicing is a method of food preparation in which the food item is cut into long
thin strips
9. Cutting into even sized pieces or cubes is called julienning.
10. Cutting into very fine pieces with a knife is called shredding.

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 What’s New
Activity 1. How do you do
Directions: Copy the template in your activity notebook and fill with the
needed information. Give at least 5 vegetables found in your locality and
identify the method of cooking these vegetables.

Vegetables found in your locality How do you cook these

vegetables?

4
 What Is It
Market Forms of Vegetables
Fresh
Fresh vegetables include all produce
that are newly harvested. They have
not been processed.
Frozen
Frozen
vegetables are vegetables that had
their temperature reduced and
maintained below their freezing
point for storage and transportation
purposes
• First, they are washed thoroughly.
• Some vegetables are then
blanched, or cooked quickly in
boiling water, and then shocked in
ice water to stop the cooking
process.
• The vegetables are then sorted
and inspected to remove those
that are not safe to eat.
• Lastly, they are packaged and
Dried
Dried vegetables are vegetables that have
been dehydrated using different methods
such as freeze drying, drum drying, air
drying and sun drying to prolong their
shelf life and to concentrate their flavor.
Canned
Canned vegetables are vegetables that
have been canned after picking to ensure
best flavor and nutrient quality. Canning
is a convenient way of preserving
vegetables for consumption when they are
not readily available and helps keep
vegetables last longer like freezing and
drying. Also, it makes cooking with
vegetables easier and more convenient.
Before vegetables or any food are canned,
they undergo, some form of processing.
Heat is applied to the vegetables to kill any
harmful microorganisms before they are
sealed in airtight containers such as cans
or jars. The canned items are then heated
under steam pressure before being packed
into boxes or crates.
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 shipped off to the market.

Factors in the Selection of Vegetables Used for Culinary Arts

Factors to consider in selecting vegetables used for culinary arts.

1. Season – some vegetables are seasonal, therefore, one must remember

to choose vegetables that are in season to make sure that they are
fresh and at their best.
2. Ways of Cooking/preparation –consider how the vegetable is for (salad,
soup, sandwich, etc.)
3. Storage – choose vegetables according to the type of storage that is
available as veggies have different shelf lives.
4. Budget/price – select vegetables that are within the budget.
5. Color – Pick vegetables that are brightly colored and not bruised
6. Firmness – fresh vegetables should not be withered
7. Nutritional Value – the benefits of certain veggies should also be
considered with regards to the person eating the prepared food

General Rules of Vegetable Cookery

• Don’t overcook.
• Cook as close to service time as possible, and in small quantities.
Avoid holding for long periods on a steam table.
• 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.
• Start with boiling, salted water when boiling green vegetables and
other vegetables that grow above the ground. Roots and tubers are
started in cold, salted water for more even cooking.
• Cook green vegetables and strong-flavored vegetables uncovered.
• To preserve color, cook red and white vegetables in a slightly acid (not
strongly acid) liquid. Cook green vegetables in a neutral liquid.
• Do not mix a batch of freshly cooked vegetables with a batch of the
same vegetable that was cooked earlier and kept hot in a steam table.

Standards of Quality in Cooked Vegetables

1. Color.
• Bright, natural colors.
• Green vegetables, in particular, should be a fresh, bright green, not
olive green.

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2. Appearance on plate.
• Cut neatly and uniformly. Not broken up.
• Attractively arranged or mounded on plate or dish.
• Not swimming in cooking water.
• Imaginative and appropriate combinations and garnishes are always
well received.

3. Texture.
• Cooked to the right degree of doneness.
• Most vegetables should be crisp-tender, not overcooked and mushy,
but not tough or woody either.
• Vegetables intended to be soft (potatoes, squash, sweet potatoes,
tomatoes, vegetable purées) should be cooked through, with a
pleasant, smooth texture.

4. Flavor.
• Full, natural flavor and sweetness, sometimes called garden-fresh
flavor. Strong flavored vegetables should be pleasantly mild, with no
off flavors or bitterness.

5. Seasonings.
• Lightly and appropriately seasoned. Seasonings should not be too
strong and should not mask the natural garden flavors.

6. Sauces.
• Butter and seasoned butters should be fresh and not used heavily;
vegetables should not be greasy.
• Cream sauces and other sauces should not be too thick or too heavily
seasoned.
• As with seasonings, sauces should enhance, not cover up.

7. Vegetable combinations.
• Interesting combinations attract customers.
• Flavors, colors, and shapes should be pleasing in combination.
• Vegetables should be cooked separately and then combined to allow
for different cooking times.
• Acid vegetables (like tomatoes) added to green vegetables will discolor
them.
• Combine just before service.

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Ways of Cooking Vegetables

1. Boiling and steaming

Boiling or steaming are the two most

used methods of cooking vegetables because
they are easy, economical, and adaptable to a
great variety of preparations.
In most cases, additional steps are
required after the basic cooking is completed
such as adding butter, seasonings,
flavorings, and sauces in order to make the
product ready for serving.
Unless they are to be served immediately,
boiled or simmered vegetables are drained as soon as they are cooked and
then cooled quickly under cold water (shocking or refreshing) to prevent
further cooking. The vegetables are then sautéed in butter or other fat. At
this stage, you can add seasonings and sauces if preferred.
The ideal method for cooking certain vegetables, such as broccoli,
that easily break or turn watery or mushy when simmered is by steaming.
A useful technique that combines boiling and steaming is called pan-
steaming wherein the vegetables are cooked in a covered pan in a small
amount of water. Remove the vegetables from the pan once they are
cooked. The flavorful cooking liquid may be reduced to a glaze or made
into a sauce.

2. Sautéing and Pan – Frying

Sautéing is a dry heat cooking method use

to cook vegetables in hot pan and a small
amount of fat to cook food quickly. The
vegetables are tossed or flipped in the pan
over high heat.

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Pan-frying is a dry heat cooking method use to cook vegetables in a larger
amount of fat, usually for a longer time at lower heat, and the product is
not tossed or flipped.

The two methods are usually used to finish-cooking precooked or blanched

vegetables and for completely cooking vegetables that are raw.

Stir-frying is similar to sautéing but the pan is left steady and the items
being cooked are stirred not tossed in hot fat with spatulas or other tools.

3. Braising

Braising, is a slow, moist-heat cooking method

which calls for a small amount of liquid, low
heat and a covered pot.

Characteristics of Vegetable Braising Procedures

1. Fat is added to a braising or baking pan or

a saucepan and heated. Finely diced mirepoix or
other flavoring ingredients may be cooked briefly
in the fat. The fat contributes to flavor and eating quality.
2. The vegetable (blanched or raw) is placed in the pan. It may or may
not be cooked in the fat before the liquid is added, depending on the recipe.
3. Liquid is added—stock, water, wine, or a combination of liquids. The
liquid generally covers the vegetable only partway.
4. The pot or saucepan is covered and the vegetable is cooked slowly in
the oven or on the range top.
5. The flavorful cooking liquid is served with the vegetable. It is
sometimes drained off and reduced over high heat before serving in order
to concentrate flavor.

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4. Baking

When we talk about baking

vegetables, we usually mean one of
two things:

1. Cooking starchy vegetables,

such as potatoes, winter squash, and
sweet potatoes, and other moist,
dense-textured vegetables such as
tomatoes, beets, eggplant, onions,
and turnips, from the raw to the finished state. Starch vegetables are
baked because the dry heat produces a desirable texture. Baked potatoes,
for example, do not have the same texture as boiled or steamed potatoes.
In some areas, it is fashionable to refer to baked vegetables as roasted. In
theory, any vegetable with enough moisture can be baked like potatoes,
but the drying effects of the oven and the long cooking time make it
undesirable for most small vegetables, such as peas and green beans.

2. Finishing certain vegetable combinations, sometimes known as

casseroles. The vegetables in these items are usually par cooked by
simmering or steaming before they are baked.

Vegetable casseroles are baked for two reasons:

• The slow, all-around heat allows the product to cook undisturbed.

The agitation and stirring of range top cooking is not always desirable.
Baked beans could be finished on top of the range, but they would be
mushier and more broken.

• The dry heat produces desirable effects, such as browning and

caramelizing of sugars. For example, you could put a pan of candied sweet
potatoes in a steamer, but the moist heat would not allow a glaze to form.

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5. Deep – frying

Deep-frying is a dry-heat cooking

method wherein the vegetables are
completely submerged in hot oil.
Deep-fried vegetables may be divided
into five categories:
1. Vegetables dipped in batter and
fried.
2. Vegetables breaded and fried.
3. Vegetables fried without a coating
(potatoes)
Other starchy vegetables like sweet
potatoes, which are cut thin, may be fried without breading or batter.
Root vegetables, such as beets, celery root, and parsnips, can be sliced
thin and fried like potato chips (slice long roots like parsnips lengthwise).
Other vegetables, such as leeks and celery, can be cut into thin shreds or
julienne and fried.
These may be dusted in flour before frying.

4. Fritters or small vegetables or cuts mixed with a batter.

5. Croquettes: consist of thick vegetable purées or mixtures of small
pieces of vegetable which are formed into shapes and then breaded and
deep-fried.

Vegetables for Deep-frying

Most vegetables large enough to coat with breading or batter may be fried.
Tender, quick cooking vegetables can be fried raw. Others may be
precooked by simmering or steaming briefly to reduce the cooking time
they need in the frying fat.
Raw vegetables for frying in breading or batter:
Eggplant Onion rings Tomatoes Peppers
Cucumbers Mushrooms Zucchini

Blanched or precooked vegetables for frying in breading or batter:

Carrots Cauliflower Okra
Beans, green and yellow Celery potatoes
Broccoli Celery root

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6. Broiling and Grilling

Grilled quick -cooking vegetables such as peppers, zucchini, large

mushroom caps, and eggplant are pleasant accompaniments to grilled and
roasted meats and poultry. The vegetables may be cut into broad slices,
brush with oil, and grill until lightly cooked and lightly browned. Grilled
vegetables are often dressed with vinaigrette.
Broiling is also used to finish cooked or partially cooked vegetables by
browning or glazing them on top. Bread crumbs are sometimes used to
give a pleasing brown color and to prevent drying.

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How to Grill Any Vegetable

INGREDIENTS

3 large red bell peppers, seeded and quartered

1 large red onion, peeled and cut into quarters through the root
1 pound zucchini, cut lengthwise into 1/2-inch thick rectangles
3 small eggplants, cut lengthwise into 1/2-inch thick rectangles
6 ounces cherry tomatoes, on the vine if possible
1/4 cup olive oil
1 teaspoon salt

Herby dressing (optional):

1/2 cup olive oil
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
1/4 cup fresh parsley leaves
1 teaspoon dried basil

INSTRUCTIONS

1. Heat the grill to medium-high, direct heat. Heat an outdoor grill for
medium-high, direct heat. Scrape the grill grates clean if needed.
2. Prepare the vegetables. If you haven't already, trim and cut the vegetables
while
the grill heats. Drizzle the vegetables on both sides with the olive oil and
season with salt.
3. Make the herby dressing (optional). Place all the ingredients in a small
blender or food processor and pulse to combine.
4. Grill the vegetables. Grill the vegetables in a single layer, starting with the
heartier peppers and onions going down first (or in the hottest area if you’re
grill has hot spots), followed by the eggplant, zucchini, and tomatoes. Cover and
grill without distributing for 3 to 4 minutes on the first side, then flip and
continue to grill for the following total cook times (the number below includes
the 3 to 4 minutes on the first side):
 8 to 10 minutes for bell peppers and onions
 7 to 8 minutes for zucchini, eggplant
 4 to 6 minutes for tomatoes on the vine
5. Remove the vegetables to a platter and serve with the dressing. Remove the
grilled vegetables to a platter, and coat with the dressing just before serving.

RECIPE NOTES:
You can try using other vegetables in the locality such as okra, carrots,
potatoes, etc.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

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Cooking Frozen and Canned Vegetables

A.) Frozen Vegetables

• Examine all frozen products when received to check quality.
• Frozen vegetable requires shorter time in cooking because they have
been partially cooked.
• Cook from the frozen state. Can cook directly into steamer or boiling
salted water.
• Corn on the cob and vegetables that freeze in solid block like squash,
should be thawed for even cooking.
• Add less salt. Most frozen vegetables are slightly salted during
processing.

B.) Canned Vegetables

• Drain vegetables and place half the liquid in a cooking pot, and bring
to boil.
• Add vegetables and heat to serving time. Do not boil for a long time.
• Season liquid before adding vegetables to blend flavors of herbs and
spices.
• Use butter to enhance the flavor of most vegetables.

.
Sauces and Accompaniments for Vegetables

Sauces- a term used in cookery to describe a wide range of flavored liquids

that are served as part of the meal or dish.

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 • The addition of a sauce to a dish can be used to transform the overall
presentation of a dish by adding flavor, moisture, richness and visual
appeal.
• Sauces come in a variety of different styles and consistencies.
• They can be thick or thin, rich and creamy, or light and delicate.
• Depending on the purpose, sauces can be strongly flavored, hot, and
spicy, or even sweet to be served with a dessert.
• The way in which the sauce is presented will depend very much on the
dish being served.
• The sauce may be served partially masked over the food, or served in a
separate dish or saucier

Accompaniments to Vegetables

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

Lists of Major Sauces and the vegetables that they are served in

Name of Sauce Vegetable Accompaniment

Bretonne Red kidney beans
-a brown sauce containing
delicately browned fried red
onions
Crème Spinach, green beans,
-a sauce consisting essentially of a cauliflower
roux with milk, cream, or stock
and seasoning

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 Demi-glaze Braised cabbage, stuffed
-a rich brown sauce in French eggplant
cuisine, traditionally made by
combining one part brown stock
and one part Espagnole sauce (or
sometimes called brown sauce)
and slowly reducing by half

Hollaindaise Asparagus, cauliflower

-a creamy sauce of melted butter,
egg yolks, and lemon juice or
vinegar,
Italian Cauliflower Parmesan cheese,
-made primarily from tomatoes, breadcrumbs and
garlic, herbs and onions butter
Maltaise Asparagus, broccoli,
-hollandaise sauce with a bit of green beans
orange zest and juice added
Cheese Asparagus, cauliflower, Grated cheese
-made by adding an amount of broccoli, Brussels usually parmesan
cheddar cheese to sprouts
white sauce and then spiced using
English mustard,
Worcestershire sauce and pepper
among other ingredients
Mousseline Asparagus, cauliflower
-a sauce (such as hollandaise) to
which whipped cream or beaten
egg whites have been added
Persil Variety of vegetables Additional parsley
-is a mix of chopped parsley, including potatoes,
garlic, and vinegar cauliflower and carrots

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 What’s More

Activity 2: Cooking Organizer

Directions: Using a graphic organizer, identify the different methods of

cooking vegetables and enumerate vegetables found in your locality that are
suited to the cooking methods.

Sample Graphic Organizer

______
______

Cooking Methods
______
______
______
______

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 What I Have Learned

Activity 3: Modified True of False

Directions: Write TRUE if the statement is correct otherwise FALSE. If your

answer is False, write the correct word/words to make the statement correct.
Write your answer in your Activity Notebook.

1. Cook green vegetables and strong-flavored vegetables in a covered pot.

2. Addition of acid during cooking softens vegetable fibers.
3. Combine acid vegetables like tomatoes to green vegetables just before
service to prevent discoloration of greens.
4. If vegetables must be cooked ahead of time, cook thoroughly and then
chill rapidly.
5. Never use baking soda with green vegetables.
6. Frozen vegetables require longer time in cooking.
7. Season liquid before adding vegetables to blend flavors of herbs and
spices.
8. Frozen vegetables can be cooked directly into steamer or by boiling in
salted water.
9. Canning makes cooking with vegetables easier and more convenient.
10. Most frozen vegetables are heavily salted during processing.

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What I Can Do

Activity 4. Design a Vegetable Menu

Imagine that you are in charge of planning the menu for COVID patients.
You want to plan nutritious vegetable dishes. Create a clear, descriptive
menu that includes vegetables found in your locality. Write in your activity
notebook.

Menu
_______________________________________

Why did you choose those vegetable?

Why did you choose that particular cooking method?

Your output will be rated using the rubric below.

Criteria 4 3 2 1
Clear Exceptionally Generally Lacks clarity Unclear
clear and easy clear and quite and difficult explanation
to easy to to
understand understand understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehen- explanation comprehen- or serious
sive sive misconception on
explanation explanation the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

Facilitator’s Remarks:

19
 Assessment

Multiple Choice.
Directions. Read the following questions carefully, select the letter of the
correct answer and write on your activity notebook.

1. In canning vegetables, what is applied to the vegetables to kill any harmful

microorganisms before they are sealed in airtight containers such as cans or
jars?
A. Chemicals B. Cold water C. Heat D. Salt

2. Market form of vegetables wherein the vegetables are often blanched, or

cooked quickly in boiling water, and then shocked in ice water to stop the
cooking process.
A. Canned B. Dried C. Fresh D. Frozen

3. Market form of vegetables wherein water that inhibits the growth of bacteria,
yeasts and molds that can otherwise promote spoilage and rot in vegetables is
removed.
A. Canned B. Dried C. Fresh D. Frozen

4. Addition of ______causes firmness or delay softening of vegetables during

cooking due to the reaction of calcium.
A. Baking soda B. Lime C. Salt D. Water

5. What vegetable nutrient becomes more soluble and digestible during cooking?
A. Carbohydrate B. Minerals C. Protein D. Vitamin C

6. What vegetable nutrient may be destroyed during cooking?

A. Carbohydrate B. Minerals C. Protein D. Vitamin C

7. What vegetable absorbs water during cooking because of its starch content?
A. Bell pepper B. Cabbage C. Dried beans D. Snap beans

8. What vegetable loses water and becomes limp during cooking because of its
high moisture content?
A. Bell pepper B. Cabbage C. Dried beans D. Snap beans

9. What should you do to prevent overcooking of vegetables?

A. Place in the refrigerator.
B. Use slow fire when cooking.
C. Cool quickly under cold water.
D. Drain the water and leave in the pot to cool.

10.Cooking vegetables wherein blanched or raw vegetables are placed in the pan
then liquid is added to cover the vegetables then cooked slowly.

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 A. Braising C. Deep frying
B. Boiling & steaming D. Sautéing and pan-frying

11.What cooking method used to complete cooking of precooked or blanched

vegetables?
A. Boiling & steaming C. Braising
B. Sautéing and pan-frying D. Baking

12.What is the best cooking method used for starchy vegetables because this
produces a desirable texture?
A. Boiling & steaming C. Braising
B. Sautéing and pan-frying D. Baking

13.Some vegetables may be precooked by simmering or steaming briefly before

deep frying to ___________.
A. bring out flavors of vegetables.
B. reduce the cooking time in frying.
C. improve texture of the vegetables.
D. prevent vegetables from overcooking.

14.It is used to transform the overall presentation of a dish by adding flavor,

moisture, richness and visual appeal.
A. Flavorings B. Milk C. Salt D. Sauce

15.Your friend always complains about being served with overcooked boiled
vegetables at home, what should she do to prevent this?
A. She should boil the water before adding the vegetables.
B. She should sauté the vegetables before boiling or simmering.
C. She should use low heat temperature when boiling and simmering
vegetables.
D. She should drain the vegetables as soon as they are cooked and then
cooled quickly under cold water.

Additional Activity
Direction: Answer the question in not more than 3 sentences.

In cooking vegetables, what is the importance of selecting the

appropriate cooking method? Write your answer in your activity notebook.

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__________________________________________________
__________________________________________________
__________________________________________.

Answer Key

What I Know What I Have Learned

1. hot 1. False,
2. cold uncovered
3. green 2. False, toughens
4. red and white 3. True
5. boiling or 4. False,
steaming undercook
6. steaming 5. True
7. high 6. False, shorter
8. panfrying & 7. True
sautéing 8. False, unsalted
9. croquettes 9. True
10. vinaigrette 10. False, slightly

What I Can Do
What’s New Answers may vary
Answers may vary
Assessment
What’s In

1. True 1. C
2. True 2. D
3. False 3. B
4. False 4. B
5. True 5. C
6. False 6. D
7. True 7. C
8. False 8. B
9. False 9. C
10. True 10. A
11. B
12. D
13. B
What’s More
14. D
Answers may vary 15. D

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References

Standring, Daniel, Chapter 16 Understanding Vegetables, Accessed May 2, 2020,

standring.weebly.com › uploads › 16__17_-_vegetables

Moises, Alejandrina M., Cookery G10 Learning Module, Accessed April 25, 2020
https://www.academia.edu/13079564/cookery_g10_learning_module

Sauces, garnishes and accompaniments, Accessed May 23, 2020

https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/
serve/sa uces.html

Understanding Vegetables, Accessed May 20, 2020,

https://www.vectorstock.com/royalty-free-vector/set-of-canned-vegetable-
vector-
22784381

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