Name: Grade:10

Section _______________________
Technology and Livelihood Education 10
COOKERY
MODULE 1 PREPARE VEGETABLE DISHES
Second Quarter

Content Standard: The learner demonstrates an understanding preparing and cooking vegetable dishes.
Performance Standard: The learners independently prepare and cook vegetable dishes.
LO. 1. Perform mise en place. (TLE_HECK10VD-IIa-9)
After going through this module, you are expected to:
 Identify the different methods of preparing fresh vegetables.

What I Know
Directions: Read and identify what is indicated. Encircle the letter of the correct answer.
1. They are delicate in nature and deteriorate rapidly.
a. vegetables b. sugars c. fruits d. ingredients
2. These are vegetables that need prolonged cooking to tenderize and make them digestible.
a. root vegetables b. leafy vegetables c. tuber vegetables d. fungi vegetables
3. This is the pleasure and essential part of a healthy diet with perfectly cooked vegetables.
a. taste b. nutrient c. aroma d. texture
4. They are responsible for giving information about our good and balanced diet.
a. nutritionists b. midwife c. doctors d. nurses
5. This is the method of cooking where using as little water as possible is necessary to avoid overcooking.
a. roasting b. boiling c. steaming d. blanching

What’s New
Directions: Arrange the scrambled letters to form a word.
1. ESETABLGEV ________________________
2. OLTEAF ________________________
3. SHGINAW ________________________
4. AKINGSO ________________________
5. ELPEING ________________________

What is it
Job well done! You’ve finished several activities! It only shows that
you are now ready for the discussion of our today’s lesson.
Are you ready?
Overview

Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish
either raw or cooked.
Vegetables give color, texture and flavor to our meals. They also give vitamins and minerals.
Vegetables provide nutrients vital for health and maintenance of your body. Eating vegetables provides health benefits to
people like reduced risk of some chronic diseases including heart attack and stroke, protect them against certain types of
cancers, reduce obesity and type two diabetes, lower blood pressures, reduce the risk of developing kidney stones and help
decrease bone loss.
Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and
vitamin C.
 Diets rich in potassium may help maintain normal blood pressure. Vegetable sources of potassium
include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans,
lima beans, spinach, lentils, and kidney beans.
 Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and
may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis.
Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories.
  Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become
pregnant should consume adequate folate from foods, and in addition, 400 mcg of synthetic folic acid from fortified foods or
supplements. This reduces the risk of neural tube defects, spinal bifida, and anencephaly during fetal development.
 Vitamin A keeps eyes and skin healthy and helps to protect against infections.
 Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin C aids in iron
absorption.
Vegetables need to be prepared before they are ready to serve or used as an ingredient in a
cooked dish. Prior to preparation you need to identify the various kinds of vegetables and different tools
and equipment needed in the preparation of vegetables. It is an important factor to consider in the
preparation of vegetables.
CLASSIFICATION OF VEGETABLES
1. According to Parts of Plants
2. According to Chemical Composition
A. Carbohydrates-rich vegetables – seeds, roots, tubers
B. Protein-rich vegetables –legumes, peas, beans
C. Fat-rich vegetables – nuts, olives, avocado
D. 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.
A. Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
B. Vitamin C-rich vegetables – yellow vegetables
C. Vitamin B (complex) – legumes, peas, beans
Factors to consider in Choosing Good Quality Vegetables
1. Freshness
Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety
Different varieties differ in color, shape, texture and sometimes flavour.

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.
 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.

Directions: Classify the various kinds of vegetables. Complete the box below.

NAME CLASSIFICATION

1. cabbage
What’s More
2. spinach
3. cucumber
4. onion
5. asparagus

What I have Learned

Construct a short paragraph to express your self – reflection about what you have learned in this lesson.
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What I can do
 ASSESSMENT
Directions: Identify the different methods of preparing fresh vegetables. Write the correct method on the space provided.
(2 pts. each)

1. 2. 3.

4. 5.

Prepared by:

___________________
Verna M. Llamoso
Teacher
(09386591252) Approved by:
______________________
Aurora B. Gutierrez
Assistant Director