WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION
TECHNICAL VOCATIONAL EDUCATION
GRADE

FOOD TRADES 10

2
LEARNING QUARTER

MODULE WEEK 1

WBLS-OBE CBLM-Aligned Self-Learning Module TVE 10

 MODULE
IN
FOOD TRADES
GRADE 10
QUARTER 2
WEEK 1

Prepare Vegetable Dishes: Perform

Mise’ en Place
Development Team
Writer: Lolita A. Montano
Editor: Princess Khey E. Agbayani
Reviewer: Myla Gracia A. Ramos
Illustrator: Jhone Terence C. Marucut
Layout Artists: Jeannette L. Llacuna Gladys D. Abalos

Jhone Terence C. Marucut

Management Team:
Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

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 What I Need To Know

Content Standard: The learners demonstrate understanding in preparing and

cooking vegetable dishes.

Performance Standard: The learners independently prepare and cook vegetable

dishes.
Learning Competency: Perform Mise’ en
Place
At the end of the lesson, you are expected to:
1. identify the ingredients according to standard recipe;
2. prepare ingredients according to a given recipe, required form and
time frame; and
3. thaw frozen ingredients and vegetables following standard
procedures.

What I Know

Pre-test:
Multiple Choice. Read each statement carefully. Choose the letter which
corresponds to the correct answer. Write your answers on a separate sheet of
paper.

1. It is used to refer to those plants or parts of plants that are served raw or cooked
as a part of the main course of a meal.
A. fruit B. leaves
C. roots D. vegetables

2. The edible stalks of plants where the stalk is the main part of the vegetable.
A. fruit B. leaves
C. roots D. stem

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3. They usually grow just below the surface of the ground and produce a fleshy, leafy
shoot above the ground.
A. fruit B. leaves
C. roots D. stem

4. They are fleshy and contain seeds.

A. fruit B. leaves
C. roots D. stem
5. When referring to vegetables, they are commonly known as mushrooms.
A. fruit B. fungi
C. leaves D. roots

6. Carbohydrates-rich vegetables:
A. legumes, peas, beans B. mushroom, tomatoes, radish
C. nuts, olives, avocado D. seeds, roots, tubers

7. Vegetables with high moisture content:

A. legumes, peas, beans B. mushroom, tomatoes, radish
C. nuts, olives, avocado D. seeds, roots, tubers

8. They are fat-rich vegetables:

A. legumes, peas, beans B. mushroom, tomatoes, radish
C. nuts, olives, avocado D. seeds, roots, tubers

9. Usually a long or round-shaped taproot.

A. fruit B. leaves
C. roots D. vegetables

10. Protein-rich vegetables:

A. legumes, peas, beans B. mushroom, tomatoes, radish
C. nuts, olives, avocado D. seeds, roots, tubers

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 Lesson Prepare Vegetable Dishes:

1
Perform Mise’ en Place

What’s In
Activity1. Write at least 10 vegetables that you know. Write your
answers on a sheet of paper.

What’s New

The term vegetable is used to refer to those plants or parts of plants that
are served raw or cooked as a part of the main course of a meal.
Below are 2 baskets full of fruits and vegetables. Can you name all of
them? Write your answers on a separate sheet of paper.

https://pixabay.com/photos https://pixabay.com/photos/

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 What Is It

Vegetables are parts of plants that are consumed by humans or other

animals as food. It refers to all edible plant matter, including
the flowers, fruits, stems, leaves, roots, and seeds. The alternate definition of the term
is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude
foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but
includes savory fruits such as tomatoes and courgettes, flowers such as broccoli, and
seeds such as pulses.

I.Common Vegetables

Asparagus
Asian Greens Stems
Artichokes - globe Artichokes - Leaves
Jerusalem

Beans
Seeds Broccoli Brussels Sprouts
Beets Flowers Leaves
Roots

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 Capsicums
Fruits
Cabbages Cauliflowers
Leaves Flowers
Carrots
Roots

Celeriac Celery Chayote

Roots Stems Chilli Peppers Fruits
Fruits

Fennel
Bulbs
Courquettes and Eggplant
Scallopini Fruits Fresh Herbs,
Fruits garnishes and
flowers
Flowers, Leaves

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 Ginger
Garlic Root Cale and Cavolo
Indian Vegetables
Bulb Nero
Seed, Fruits,
Leaves Leaves

Leeks
Kholrabi Bulbs Lettuce
Stems Kumara Leaves
Tubers

II. CLASSIFICATIONS OF VEGETABLES

Vegetables are classified:

1. According to which part of the plant is eaten. Some vegetables fit into more
than one category when several different parts of the plant are edible, e.g. both the
roots and leaves of beetroot can be eaten.

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Bulbs Usually grow just e.g. fennel, garlic, leek,
below the surface of onion, shallot, spring
the ground and onion
produce a fleshy,
leafy shoot above
ground. Bulbs
usually consist of
layers, or clustered
segments.

Flowers The edible flowers of e.g. artichoke (globe),

certain vegetables. broccoflower, cauliflower,
broccoli, choi sum,
courgette or other squash
flowers, gai lan (Chinese
sprouting broccoli)

Fruits Vegetable fruits are e.g. bitter melon,

fleshy and contain capsicum, chilli, choko,
seeds. courgette, cucumber,
eggplant, fuzzy melon,
Indian marrow, marrow,
plantain, pumpkin and
squash, scallopini,
tindora, tomatillo, tomato,
turia (ribbed gourd)

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 Fungi When referring to button white, Swiss
vegetables, fungi are brown, cup (opened not
commonly known as flat), enoki, oyster,
mushrooms. Portabello (brown flat or
cup), shiitake, truffle -
black and white

Leaves The edible leaves of bok choy, Brussels sprout,

plants. cabbage, lettuce, ong
choi, puha, radicchio,
silverbeet, sorrel, spinach,
tat soi, tung ho,
watercress, witloof, wong
nga baak (Peking
cabbage)

Roots Usually a long or beetroot, carrot, celeriac,

round-shaped daikon, parsnip, radish,
taproot. swede, turnip

Seeds (Legumes) apart bean (green, French,

from sweet corn, butter, snake), broad
seeds grow in pods bean, pea, snow pea,
which are sometimes sweet corn
eaten along with the
seed.

Stems The edible stalks of asparagus, celery,

plants when the stalk kohlrabi
is the main part of the
vegetable.
2. According to chemical composition
 Carbohydrates-rich vegetables – seeds, roots, tubers
 Protein-rich vegetables –legumes, peas, beans
 Fat-rich vegetables – nuts, olives, avocado
 High moisture content – mushroom, tomatoes, radish, green leafy vegetables

3. According to nutritive value

The following is based on their nutrient content since fruits and vegetables are good
sources of vitamins and minerals.
 Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
 Vitamin C-rich vegetables – yellow vegetables
 Vitamin B (complex) – legumes, peas, beans

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III. THE THREE R'S FOR NUTRIENT PRESERVATION
 reduce the amount of water used in cooking
 reduce the cooking time
 reduce the surface area of the food that is exposed.
Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are
least destructive of nutrients.

IV. NUTRITIONAL VALUE OF VEGETABLES

1. Vitamin A
Green leafy vegetables are sources of vitamin A.
Examples: alugbati, ampalaya leaves, kalabasa leaves, malunggay, pechay, sili
leaves.
2. Vitamin C
Dark green and yellow vegetables are rich in vitamin C.
Examples: bell peppers. lettuce, cabbage
3. Vitamin B – complex
Beans and leafy greens are rich sources of Vitamin B- complex.
Examples: ampalaya tops, kulitis, saluyot, dried
beans
4. Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with more than 20 –
sugar residue. They are called as polysaccharide.
Examples: wheat bran, whole grain breads and cereals, cabbage carrots,
Brussels sprouts

V. PREPARING FRESH VEGETABLES

1. Washing
 Wash all vegetables thoroughly.
 Scrub well unpeeled vegetables, like potatoes for baking.
 Wash green leafy vegetables in several changes of cold water.
 After washing, drain well and refrigerate lightly covered to prevent
drying.

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2. Soaking
 Do not soak vegetables for long periods to prevent flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
 Limp vegetables can be soaked briefly in cold water to restore crispness.
.

3. Peeling and Cutting

 Peel vegetables as thinly as possible.
 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato)
or hold under water until ready to use.
 Save edible trim for soups, stocks and purees.

4. Basic Knife Cuts

 Chopping – done with a straight, downward cutting motion
 Chiffonade (shredding) – making very fine parallel cuts
 Dicing – producing cube shapes
 Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
 Mincing – producing safe and accurate cutting techniques in preparing
vegetables according to enterprise standards; very fine cut usually for onions
and garlic.
 Julienne and baton net – making long rectangular cut
 Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
 Rondelle – making cylindrical cut
 Bias –making diagonal cut
 Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables that apply.

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Preparing Fruits and Vegetables

A. Trimming Asparagus
Hold a spear of asparagus in
each hand.

Bend downward with each end

until it breaks into two.

Repeat with the whole bunch of

asparagus. Purplish ends on the
left are destined for stock, and
greenish spears to be trimmed.

Trim or cut them into one inch

length for cooking.

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B. Preparing Avocados
Grip the avocado gently on one side with
one hand; cut the avocado lengthwise
around the seed.

Open the avocado into halves to expose

the seed.

Scoop out the seed with the use of spoon

or scooper.

Gently tap the seed with a knife and twist

to get the seed out and discard.

Scoop out the avocado flesh with a spoon

or scooper.

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C. Cutting and Shredding Cabbage

Cut the cabbage into halves.

Cut the halves into quarters

lying flat side down on the
cutting board.

Use a paring knife to remove the

hard core.
Repeat with remaining cabbage
quarters.

Cut into slices or shred the cabbage to

your desired thickness.

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D. Peeling and Crushing Garlic

To remove the paper skin of garlic, cut off the

base of the clove.

Place the clove on a board and gently slam it

with flat side of a knife.

The skin will burst and can easily be removed.

Cut the garlic into slices as thin as possible.

From garlic slices, mince it.

Crush the garlic as you want.

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E. Cleaning Leeks

Cut off and discard the dark green

leaves. Trim and discard the roots.

Cut the stalk into half,

lengthwise.

Slice them crosswise.

Transfer them to a bowl of cold

water and swish them around a
few times.

With hands loosely cupped, lift the

leeks out of the bowl and place them
on a plate or work surface (or
colander).

Discard the water with the remaining

grit.

Repeat until the water is clear

and ready to be cooked.

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 VII. FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY
VEGETABLES

1. Freshness -fresh vegetables

should be crisp and bright in colors.

https://pixabay.com/photos/vegetables-broccoli-diet-
fibre-1238252/
2. Absence of decay or insect
infestations.

https://pixabay.com/photos/food-tomatoes-healthy-
vegetables-3190171/
3. Right degree of maturity.

https://pixabay.com/photos/paprika-salad-celery-nuts-
food-3212137/
4. Variety- different varieties differ in
color, shape, texture, and
sometimes in flavor.

https://pixabay.com/photos/vegetables-vegetarian-
tomatoes-food-3386212/

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VI. THAWING FROZEN VEGETABLES

Frozen vegetables are easy ways to include more nutrient-rich foods in your
diet. They are convenient, have a long shelf life and can be cooked quickly. Frozen
vegetables are often picked at the peak of ripeness and flash frozen to preserve
nutrients and prevent spoiling. So, they have much of the same nutritional value as
fresh vegetables. If you purchase frozen raw or lightly blanched vegetables, you may
want to cook them and re-freeze them so they are that much faster to prepare for a
quick meal. This process requires some strategy so that you do not lose too much
quality or essential nutrients.

Step 1
Thaw your vegetables in one of these three ways. Set frozen vegetables in the
refrigerator for slow, safe thawing that takes several hours or overnight as your first
option. Immerse vegetables, encased in plastic wrap or a glass container, in cold water
that you change every 30 minutes as a second option. Or, microwave the vegetables,
which have been removed from their packaging, and process them on defrost – about
30 percent power – according to weight as a third option.

Step 2
Saute, steam, boil or stir fry the vegetables as you prefer. Add herbs and spices,
if desired. Avoid adding butter, oil or creamy sauces, which do not freeze well.

Step 3
Remove any excess water and spread the vegetables in a single layer on a
cookie sheet or freezer-safe tray. Allow them to cool slightly.

Step 4
Freeze the vegetables as fast as possible to maintain quality and prevent the
formation of ice crystals. Use a quick-freeze shelf if your freezer has this feature. Avoid
stacking the trays, which will slow down the freezing process.

Step 5
Repackage the vegetables in freezer bags or glass containers for easier
storage once they are fully frozen.

Tips
If you have leftover thawed and cooked vegetables in your refrigerator, you can
freeze them within three to four days, but they may not taste up to par. If you prefer,
you can sauté, boil or steam most frozen vegetables without thawing them first. Corn
on the cob is best thawed in the refrigerator or in cold water before cooking. However,
leafy greens, such as spinach, do best when soaked in cold water, or they may release
too much water into your recipe.

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Warning

Do not thaw foods, including vegetables, on the counter or outside. This invites
dangerous bacteria, which can lead to food poisoning. If you thaw vegetables in the
microwave. They reach a high temperature that invites bacteria, so you must cook
them immediately to preserve quality and prevent food-borne illness. If you have left
your vegetables outside of the refrigerator for more than two hours, discard them, as
they may have developed dangerous bacteria.

What’s More

Activity 3. Directions: Complete the table by identifying the fruit/vegetables and

giving its functions in preparing cereal and starch dishes. Write your answers on
a sheet of paper.
Fruit or vegetable Name of fruit/vegetables Function/s

https://pixabay.com/photos/broccoli-
vegetable-diet-food-fresh-1238250/

https://pixabay.com/photos/vegetables-
cabbage-green-food-2924245/

https://pixabay.com/photos/cucumbers-
vegetables-green-healthy-849269/

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 Activity 4. Write TRUE if the statement is correct and FALSE if it is incorrect. Write
your answers on a sheet of paper.

1. Washing vegetables before cutting is essential to ensure cleanliness and safety.

2. Roots and tubers are the richest source of vitamin C.
3. Frozen vegetables help us to enjoy vegetables that are not in season.
4. Fresh vegetables need immediate refrigeration if not immediately cooked.
5. We need fibers from vegetables for cleansing.

What I Have Learned

Activity 5. Complete the table by giving/suggesting possible preparation or dishes

to the given fruits /vegetables. You may add other food items/ingredients to
complete your vegetable dish.

Fruits /Vegetables Fruit or Vegetable Dishes

1. corn kernel, carrot and green

peas
2. eggplant, onion and tomato
3. lettuce, cucumber, carrot, apple
4. cabbage, carrots beans, sayote
5. potato, carrots, cucumber leeks,
celery

What I Can Do
Activity 6. Give one fruit or vegetable dish that you know. List down the tools,
ingredients and procedure.

Follow this format:

A. Tools
B. Ingredients
C. Procedure

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 Assessment

Post-test:
Multiple Choice. Read each statement carefully. Choose the letter which
corresponds to the correct answer. Write your answers on a separate sheet of
paper.
1. Protein-rich vegetables:
A. legumes, peas, beans B. mushroom, tomatoes, radish,
C. nuts, olives, avocado. D. seeds, roots, tubers
2. The edible stalks of plants where the stalk is the main part of the vegetable.
A fruit B. leaves
C. roots D. stem
3. They usually grow just below the surface of the ground and produce a fleshy, leafy
shoot above the ground.
A. fruit B. leaves
C. roots D. stem
4. They are fleshy and contain seeds.
A. fruit B. leaves
C. roots D. stem
5. When referring to vegetables, they are commonly known as mushrooms.
A. fruit B. fungi
C. leaves D. roots.
6. Carbohydrates-rich vegetables:
A. legumes, peas, beans B. mushroom, tomatoes, radish,
C. nuts, olives, avocado. D. seeds, roots, tubers
7. Vegetables with high moisture content:
A. legumes, peas, beans B. mushroom, tomatoes, radish,
C. nuts, olives, avocado. D. seeds, roots, tubers
8. They are fat-rich vegetables:
A. legumes, peas, beans B. mushroom, tomatoes, radish,
C. nuts, olives, avocado. D. seeds, roots, tubers
9. Usually a long or round-shaped taproot.
A. fruit B. leaves
C. roots D. vegetables
10. It is used to refer to those plants or parts of plants that are served raw or cooked
as a part of the main course of a meal.
A. fruit B. leaves
C. roots D. vegetables

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22 TVE 10 Self-Learning Module CG-Aligned WBLS-OBE
Post Test.
1. A
2. D
3. C
4. B
5. B
6. D
7.B
What’s In 8. C
1.The answer may vary. 9. C
10.A
What’s New
1.The answer may vary.
What’ More
A.
1. broccoli-flower
2. cabbage-leaves
3.garlic- bulbs/roots
4. cucumber-fruit
B. TRUE/FALSE.
1.TRUE Pre-test
2. FALSE 1.D
3. TRUE 2.D
4. TRUE 3.C
5. TRUE 4.A
What I Have Learned 5.B
The answer may vary. 6. D
What I Can Do 7.B
The answer may vary. 8. C
9.C
10.A
Answer Key
References:

K to 12 MELC

TLE_10_Cookery Learning Module

Cookery NCII CG

https://www.vegetables.co.nz/vegetables-a-

https://www.livestrong.com/article/549448-how-to-thaw-cook-refreeze-

vegetables/https://www.google.com/search?q=basic+principles+in+cooking+vegetab

les+to+maintain+nutrients&rlz=1C1CHB_enPH911PH911&oq=&aqs=

chrome.0.69i59i450l8.5278858j0j15&sourceid=chrome&ie=UTF-8

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 For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: laoag.city@deped.gov.ph

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