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Learning Activity Sheet

in
TLE (Cookery)
Quarter 2 - Week 4
Prepare Vegetables
(TLE_HECK10VD-IIb-c-10)

TLE – Grade 10
Learning Activity Sheet
Quarter 2 – Module 2 Week-4: L.O.2 Prepare Vegetables
(TLE_HECK10VD-IIb-c-10)
First Edition, 2021

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This learning activity sheet was designed for grade 10 learners. It is

made to help and guide students learners to acquire the essential knowledge
and competencies in cooking vegetables dishes.

The learner activity sheet will focus on the topics:

• Methods of Cooking Vegetables Dishes
• Preparation of Sauces and Accompaniment for Serving Vegetables
Dishes
 After you have gone through this learner activity sheet, you are
expected to identify the methods of cooking vegetables and know the
accompaniment for serving vegetables.

Directions: Identify the market forms of vegetables. Write your answers on

a separate sheet of paper.
____________1. 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. Forms of vegetables that are commercially packed in plastic bag
or carboard boxes.
____________3. Vegetables that are dried or dehydrated to preserve and prolong
their shelf life.
____________4. This is forms of vegetables were are preserved. ____________5.
Vegetables often of referred to as produced are normally sold in the market,
roadside stalls and farmer’s market.

Methods of Cooking Vegetables

A. Dry Heat Method
• Dry heat cooking produces complex flavors and aromas.

1. Grilling- uses heat from underneath to cook the food.

2. Broiling- it is very similar to grilling but uses oven heat from above.
3. Baking-it is the slowest cooking method with dry heat.
4. Roasting- is usually done in the oven ,which allows the dry heat to
circulate and evenly cook the food.
5. Sauteing- cook foods directly on high hat on your stove top and stir
frequently.
6. Searing-is a way to brown meat one fish quickly. It is excellent for
 fish such as salmon, pork and chicken like Blackened Chicken and
Creole Lentils.

B. Moist Heat Method

1. Boiling – is one of the easiest ways to prepare them.
2. Blanching – it involves dropping food into boiling water briefly and
then immediately halting the cooking process by submerging the
food into ice water.
3. Simmering- the liquids are above 1800 F but not vigorously bubbling
like boiling water.
4. Stewing- it is similar to simmering in that the liquid is heated until
it forms gentle yet quickly moving bubbles.
5. Steaming-It involves the transfer of heat through vaporized water or
other liquids.

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Sample Recipe
Bitter Gourd Sauté (Ginisang Ampalaya)
Ingredients:
2 pcs. medium ampalaya- cut in half (lengthwise), cored, and sliced
into thin pieces
10 pcs shrimps
3 eggs, beaten
2 medium tomato, cut into cubes
1 medium onion, sliced
7 cloves garlic, crushed and chopped
5 tbsp cooking oil
salt and pepper to taste

Procedure:
1. Combine ampalaya and 2tbsp salt. Mixed well and let it stand
for 10 minutes. Rinse with water.
2. Sauté garlic in hot oil until the color turns to light brown. 3.
Add the onion and tomato. Cook until the texture turns soft. 4.
 Add the shrimp, stir and cook for 3 minutes.
5. Stir in the ampalaya. Cook for 3 to 5 minutes. Add salt and
pepper to taste.
6. Pour the beaten eggs. Cooked for a minute.
7. Arrange in platter and serve hot.

Directions: Write True if the statement is correct and False if it is

wrong. Write your answers on a separate sheet of paper.
__________1. Boiling is one of the easiest ways to prepare them. __________2.
Sauteing is method of cooking foods directly on high heat on your stove top
and stir frequently.
__________ 3. Simmering the liquids are above 18 0 F but not vigorously
bubbling like boiling water.
__________4. Grilling uses heat from underneath to cook the food
__________5. Baking it is the slowest cooking method with dry heat.

Directions: Complete the puzzle using the given clues. Write your answers
on a separate sheet of paper.
1. It involves the transfer of heat through vaporized water or other liquids.
T A M G
 2. Vegetable drop into boiling water briefly and submerging the food into
ice water.
L N H I

3. It is the slowest cooking method with dry heat.

B I G

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4. Vegetables are cooked in small amount of butter or oil.
S U E N

5. It is one of the easiest ways to prepare them.

O L G

Directions: Write DHM for dry heat methods and MHM for moist heat
methods of cooking vegetables. Write your answers on a
separate sheet of paper.

_________1. grilling
_________2. blanching
_________3. sauteing
_________4. boiling
_________5. baking
_________6. steaming
_________7. broiling
_________8. stewing
_________9. roasting
_________10.simmering
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Direction: Draw two (2) examples of cooking methods. One for dry heat and
one for moist heat method. Your score will rated using the
scoring rubrics below.

SCORING RUBRICS:
Scores Descriptions
25 They were done in an innovative and neat manner, and
they were quite relevant to the theme.
20 Done in a fresh and neat manner while being relevant to
the issue.
15 Although it was done in a creative and elegant manner,
it had no reference to the provided topic.
10 Done and nice enough, but not particularly germane to
the matter at hand.
5 It was poorly done, with erasures and a lack of relevancy
to the issue.

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Directions: Re-arrange and describe the following cooking
methods. Write your answers on a separate sheet of paper.

1. N G O B I L I

2. L L I N R G I G

3. G A K B I N

4. I M M N E S I R G

5. T I S N G R O A

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Key to Corrections

LET’S RECALL LET’S PERFORM

1. Fresh Score based on the Scoring rubrics 2. Frozen
 3. Dried
4. Canned
5. Fresh
LET’S PRACTICE LET’S ASSESS
LET’S ASSESS
1. BOILING- it is one of the easiest
1. True 1. BOILING – is one of the easiest ways to prepare
them.
2. .True ways to prepare them.
2. GRILLING-uses heat from
3. False 2.GRILLING- use heat from
underneath to cook the food.
4. True 2. CHLOROPHYLL – it is responsi 3. BAKING- it is the
slowest cooking
5. True the green color of plants
method with dry heat.
LET’S ENRICH 3.LYCOPENE – it is from tomatoes 4.
SIMMERING- liquids are above
180 0 F but not vigorously
1. steaming 4. ANTHOCYANINS – responsible f bubbling like boiling
water.
2. blanching and blue to violet pigments 5. ROASTING- is usually
done in the
3. baking 5. ANTHOXANTHIN – responsible f oven ,which allows the
dry heat
4. sauteing yellow pigments
5. boiling DHM 8. MHM 4. MHM 9.DHM 5.
DHM 10.MHM
to circulate and evenly cook the
LET’S THINK food.
1. DHM 6.MHM 2. MHM 7.DHM 3.

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References
Striet, Lizzie, MS, RDN Slidesshare.net. “ 7 Basic Methods of Cooking
vegetable” March 7, 2020 https://itsavegworldafterall.com/basic
cooking-techniques-for-vegetables/
Balasuela, Jackielou, ZNNHS.ZDNorte. “TLE 10 Cookery Module 2: PREPARE
VEGETABLE DISHES: Methods of Cooking Vegetables”. April 14, 2021.
https://znnhs.zdnorte.net/wp-content/uploads/2021/02/tle_q2_w1_
cookery.pdf?fbclid=IwAR20NxsURk3016z67ft79snCG5cXd2MsphNW-
Kd5MfghMqY-tQsPsV4w
UnlockFood .Ca” Articles Cooking Food –Preparation’ June 13, 2018.
https://www.unlockfood.ca/en/Articles/Cooking-Food
Preparation/Food-Dictionary--Cooking-Foods-with-Dry-Heat
Methods.aspx

Moncel, Bethany “ Moist Heat Cooking Methods’ May 5, 2019

https://www.thespruceeats.com/moist-heat-cooking-methods-t2
- 1328688

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For inquiries or feedback, please write:

Department of Education, Schools Division of

Bulacan Curriculum Implementation Division
Learning Resource Management and Development System
(LRMDS) Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email Address: lrmdsbulacan@deped.gov.ph