W6

Learning Area TVL - Cookery Grade Level Grade 12

Quarter
I. LESSON TITLE
II. MOST ESSENTIAL LEARNING
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT
Third Quarter Date
Prepare Vegetable Dishes
LO 2. Prepare vegetable dishes (TLE_HECK10VD-IIb-c-10)
LO 3. Present Vegetable Dishes (TLE_HECK9- 12VD-IId-11)
LO 4. Store Vegetable Dishes (TLE_HECK9- 12VD-IId-12)
2.1 Market forms of vegetables
2.2 Factors in the selection of vegetables used for culinary arts
2.3 Methods of cooking vegetables dishes
2.4 Preparation of sauces and accompaniment for serving vegetable dishes
3.1 Present vegetable Recipes with appropriate sauces and accompaniments.
4.1 Store vegetables based on the prescribed location and temperature.
4.2 Demonstrate vegetable storage in accordance with FIFO.
4.3 Follow standard safety and hygiene procedures.

References:
Department of Education. K to 12 Home Economics – Cookery Curriculum
Guide. 2016.
Mercado, F.T. Presenting Vegetables Dishes: A Self – Learning Module in
Technology and Livelihood Education 10. Department of Education – Bukidnon:
2020
https://www.cooksillustrated.com/how_tos/5535-vegetable-cooking-methods
https://www.thespruceeats.com/the-five-basic-sauces-1328513
https://pdfslide.net/healthcare/preparation-of-sauces-and-accompaniments-
for-serving-vegetables.html
https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve/a
_vege.html
https://www.posist.com/restaurant-times/restro-gyaan/essential-food-
presentation-techniques-make-dishes-look-irresistible.html

Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day 1 Introduction:
The visual presentation of food is as important as its taste and quality. Applying
aesthetic appeal is the best way a chef to bring their artistry and personality into
a dish. Food presentation may come from different stages such as cuts of food
and vegetables, to more complicated style of presentation like sewing meats.
Presentation of food may also, simply be called decorating like on cakes where
sprinkles, drizzled sauces, seeds or fruits and sometimes inedible ornaments are
applied.

Task 1: Let’s Review!

List down the market forms of vegetables and give description. Write your
answer in a separate sheet.
Task 1 For Online Classes: https://bit.ly/3sCiKYr
1. _______________________________________________________________________.
2. _______________________________________________________________________.
3. _______________________________________________________________________.
4. _______________________________________________________________________.

Task 2: Let’s do the word search!

Name the different techniques in presenting vegetable dishes. Find it in the
word search grid. Write your answer in a separate answer sheet.
Task 2 For Online Classes: https://bit.ly/31vKLFf

G A R N I S H I N G X H U D
P R O P O R T I O N I N G X
S T Y L I N G X T E A T W M
T I M I N G X E K R S A G L
V K X P A T I M I N G P A T
D O R O N K N P Q R Q O T S
 H Q I M P U G B A A A F Y T
S A C L M X X D K F L L E K
T Y E T L R P R R A B I Z O
V E M S U d B G N E L B A O

Guide Questions:
1. Since there are five techniques of food presentation, do a little research
online or in any available resources about the last one that is not in the box and
provide a short definition of it.
2. In your own perspective, how important food presentation is?
3. When it comes to Safety and Hygienic Practices in the Laboratory Kitchen,
what comes first to your mind?

Initial Knowledge Check 5 4 3 2 1

For each item

B. Development Day 2 Read the lecturette provided by the teacher.

Market forms of vegetables

1. Fresh 2. Frozen 3. Dried 4. Canned

Factors in the selection of vegetables used for culinary arts

1. Season 2. Way of cooking 3. Storage 4. Budget/Price 5. Color 6. Firmness

Accompaniments are highly flavored seasonings of various kinds offered with

certain dishes. The purpose is to improve the flavor of the food or to counteract
its richness or texture.

Food Presentation Techniques

1. Proportioning. 2. Styling. 3. Choosing the Right Tableware. 4. Timing. 5.
Garnishing.
FIFO Principle
FIFO stands for First-In First-Out. It is a stock rotation system used for food storage.
You put items with the soonest best before or use-by dates at the front and
place items with the early dates at the back. Labeling is also a vital part in this
topic. Without this vital information on stored food, nobody will know just how
long any food has been stored.

Benefits of FIFO include:

1. Less food wastage - By ensuring that you use up food while it is still in good
condition and edible although approaching its end of life. 2. Better Food
Safety - It is crucially important that when someone deals with food, we must
observe personal hygiene.
3. Improved Customer Satisfaction - Good food storage practices makes the
kitchen easier to navigate so less time is wasted by searching for food items.
4. FIFO improves the efficiency of the kitchen – Storing food correctly in an easily
understandable order, will improve the efficiency of the kitchen.
5. Good FIFO practice helps menu planning – Household members or the cook
will know when a batch of food needs to be consumed and when can be
factored into your menu.

Task 3: Methods of cooking vegetable dishes

In this lesson, you should be able to know more about the different methods of
cooking vegetables, yet are required to provide the missing information. (5
points ea.)

Dry Heat Methods

Broilers require constant attention;
Broiling keep food at least 4 inches from the
heating element to prevent flare-ups.
or Griddling and barbecuing are
Grilling
direct heat cooking methods, which
 produce vegetables with a crisp
coating and a tender center.
Roasting 1.
Moist Heat Methods
Blanching 2.
Boiling 3.
Braising 4.
Steaming washes away less flavor
than boiling and leaves vegetables
Steaming
crisper. Retaining flavor, color and
vital nutrients.
Task 3 For Online class: https://bit.ly/3rLtYZk

C. Engagement Task 4: Do some research and complete the five simple steps in following the
FIFO procedure. Write your answers in a separate sheet of paper.
1.
2. Place the items to be used first at the front of the stock so they are easy
to locate.
3. Always use the food that is stored at the front, first.
4.
5.
Task 4 For Online class: https://bit.ly/2QHZI4Q

Task 5: Photo Collection! This activity focuses on your ability to present a very
common and simple vegetable dish, hotel style. Cook stir-fried kangkong!
Please see the following instructions:
1. Get a portion of your finished dish for your plating. (You will be presenting only
one serving in a plate)
2. Provide photos of the following: 2.1 One photo, mise en place. 2.2 One photo
of you while cooking. 2.3 One photo of you holding the plated dish. 2.4 Three
focused photos of your dish, both sides and top. 2.5 Label each photo and
collate.

Very Needs
Satisfactory
Criteria Satisfactory Improvement
5 4 3
The variation The variation No evident
of colors and of colors and presentation
Balance shapes is shapes is of colors and
highly fairly evident. shapes.
evident.
The portion of The portion Portioning is
the dish of the dish incorrect.
presented is presented is
Portioning appropriate not
to the plate appropriate
used. to the plate
used.
Task 5 For Online class: https://bit.ly/3cxs7mM

D. ASSIMILATION Day 4 Task 6: Choose the letter of the correct answer and write in a separate sheet of
paper.
1. It is a food presentation technique when you put a dish together or style a
meal.
a. Styling c. Timing
b. Proportioning d. Garnishing
2. It is a presentation technique when a food should be served in a timely
manner.
a. Styling c. Garnishing
b. Proportion d. None of the above
3. It is a process in presentation technique that improves the texture and flavor
of a dish.
 a. Styling c. Garnishing
b. Proportioning d. None of the above
4. A pre-decided process in food presentation that plays an integral role in
controlling costs and maintaining portions of each same dish to be served.
a. Styling c. Timing
b. Proportioning d. Garnishing
5. A method of preservation that involves removal of moisture from the product
to a point where decay is not likely.
a. Freezing c. Drying
b. Canning d. Curing and Salting
Task 6 For Online class: https://bit.ly/3sKfBpF

V. ASSESSMENT Day 4 Task 7: Factors to Consider in Plating Vegetable Dishes

In your own words, write down the importance of each of the following. Write
your answers in a separate sheet of paper.
1. Choose the perfect plate.
2. Choose the right size plate.
3. Choose a complementary plate color.

Score
Statement
5 4 3
Correctness and completes of answers in
No. 1
each statement.
No. 2
No. 3

Task 7 For Online class: https://bit.ly/3m1BHBx

VI. REFLECTION Day 4 In your notebook, write your personal insights the week’s lesson.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.
Task 8 For Online class: https://bit.ly/3dy7SEX
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Prepared by: John Louisse G. Lopez Checked by: Mary Ann L. Ilagan
Zoilo V. Handayan Jr.