Department of Education

National Capital Region

SCHOOLS DIVISION OF PARAÑAQUE CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
SELF LEARNING MODULE
COOKERY
SECOND QUARTER
MODULE 3 WEEK 3
PREPARE VEGETABLE DISHES

Palatable food is what we are looking for when we are entering a restaurant or
any food establishments. We can also have palatable vegetable dishes at our own
home once we learned the techniques on selecting vegetables. Hence, this time you
are going to learn some tips on how to cook vegetables palatably.

Learning Competencies
The learners are expected to acquire skills in preparing vegetable
dishes from purchasing quality vegetables to cooking various vegetable dishes based
on a given menu.

Learning Objectives

At the end of the lesson, you are expected to acquire the following:
1. Select various kinds of vegetables according to the given menu; and
2. Cook vegetable dishes by following appropriate methods.

Let’s Recall

Direction: Read each statement carefully. Choose your answer by writing the letter
of the correct answer on the space provided.
1. Typically, vegetables which is just harvested in a farm.
A. Canned vegetable C. Fresh vegetable
B. Dried vegetable D. Frozen vegetable
2. Which of the following is the appropriate action to do before using glass jars for
canning?
A. Blend vegetables before placing them inside the glass jars.
B. Check the headspace jars of about ½ inch free space.
C. Remove the air bubbles in the glass jars.
D. Sterilize glass jars.
3. How to pour water, syrup or juice in a jar?
A. use a sterilized spoon C. use a sterilized bowl
B. use a sterilized ladle D. use a sterilized funnel
4. How is the appropriate way of removing cans inside the large pot?
A. use a sterilized spoon B. use a sterilized lifter
B. use a sterilized ladle D. use a sterilized cooling rack
5. What should be combined with grated papaya overnight when preparing atchara?
A. pickling liquid B. salt C. sugar D. vinegar

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 Let’s Understand

One of the things to consider having a palatable dish is the right selection of
vegetables. Poor quality of vegetables affects the overall taste of food. Thus, it is very
important to select those that have desirable characteristics of vegetables.
Tips on How to Select and Buy Vegetables:
1. Vegetables’ appearance and texture should be the first criteria to consider in
selecting vegetables.
2. Look if the vegetables are not bruised, broken, spoiled or damaged.
3. Look at with high quality vegetables that are young, crisp and brightly colored.
4. Inspect the vegetables by looking at the signs of injury, worm, or decay.
5. Choose vegetables that are with high nutrient content.
6. Vegetables such as eggplants, upo, and patola should be firm, even colored, scars
and spots free.
7. Avoid buying vegetables that are already cut up, peeled off, or soaked in water.
8. When selecting legumes, try to choose those that are hole-free and not powdery.

Preparation for Fresh Vegetables

1. Washing- This is done to remove soil, surface microorganisms, insecticides or

pesticides that may be present during the harvest. Washing of vegetables should be
done using running water to get rid of any possible residues or foreign particles that
are on vegetables.
2. Sorting- This process involves removal of non-standard quality of vegetables or
possible foreign bodies that are still present after washing.
3. Soaking- Some vegetables such as cabbage, broccoli, and cauliflower can be
soaked to cold salted water to eradicate insects and other foreign particles that are
present on vegetables. Wilted or limp green leafy vegetables can be soaked to cold
water for about 30 minutes to restore its crispness and tenderness. However, it is
recommended not to soak vegetable to water longer to prevent flavor and nutrient loss.
4. Skin Removal/Peeling- This operation is done in various ways depending on the
characteristics of vegetables. Potatoes, and other root vegetables may be peeled with
a machine abrasive device, while carrot, radish, and the like may be peeled using a
peeler. It is recommended to cut vegetables thinly as much as possible.

Basic Knife cuts

1. Bias This is cutting vegetables in a diagonal form.
2. Chiffonade It is a technique in cutting that is mostly used for flat leafy vegetables
such as basil and lettuce to look elegant by their uniform and curly strips.
3. Chopping This term is widely used in culinary which may indicate a no
specific measurement. It is done through moving your hands straight downward
when holding a knife.
4. Diamond Cutting vegetables into thin strips that produces a diamond shape.
5. Dicing Cutting vegetables in a dice or block shapes. This cut is done uniformly
for aesthetic purposes. This can also apply not only to vegetables but also to
meat, fish, or fruits.
6. Julienne This is a long strip cut of vegetables which is usually in rectangular
form of about 3 inches long.
7. Mincing This is cutting vegetables into small, tiny pieces that needs a very sharp
knife.
8. Pays Anne This is cutting vegetables thinly based on the vegetables body
shapes. In French cooking, it indicates an informal or unprecise cuts.
9. Rondelle A type of cutting vegetables in which the cut produces a round or
oval shapes. This is done by slicing a cylindrical vegetable crosswise.
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 10. Roll cuts This is also called oblique cut. Most of the vegetables that are cut
in oblique form are those with long cylindrical shapes of food such as carrots and
radish which add visual appeal to it.
Ways of Cooking Vegetables
1. Baking- Starchy vegetables like potatoes, peas, and squash, may also be cooked over
oven rather than using a range top.
2. Boiling - This is the easiest way of cooking vegetables by putting water to a pot and let
it boil for few minutes before salt and vegetables are added to it.
3. Braising- This method of cooking is not just for meat but can also for any variety of
vegetables. This is done by placing the blanched or raw vegetables in a pan, then you
may use any liquid such as water, wine, or stock to cook it slowly.
4. Deep-frying- Frying vegetables is also possible by coating it with breading or batter. It
will be more flavorful if you will add savory sauce.
5. Sautéing and pan frying- These methods are used for precooked or complete cooking
of raw vegetables. Using a pan over high heat, add small amount of oil, butter or fat
with the preferred vegetables based on the standard recipe.
6. Steaming- This method works with boiling water using a steamer. Vegetables are
placed in a food steamer which then cooked through the heat carried by the steam.

Let’s Apply

Directions: Perform the following ways of cooking by following the given recipe.
Deep Frying Vegetables
Tools/Equipment: Ingredients:
 Fryer  Vegetables
 Pots and pan  Breading
 Rack  Oil
 Stove  Seasoning
 Tong/Ladle  Salt and Pepper to
 taste
Procedures:
1. Prepare the tools and ingredients needed for cooking

2. Pre-heat the fryer to appropriate cooking temperature (3250-3500)

3. Add breading or batter to the appropriate amount vegetables that you will cook.
4. Add desired amount vegetables in the fryer as long as the pan is not overloaded.
5. Wait until vegetables are fried according to your desired doneness.
6. Remove them from the fryer.
7. Remove the excess fat by putting fried vegetables on absorbent paper.

Let’s Analyze

Scenario: As a child, you are tasked by your parents to cook for the family’s dinner
because they are busy with their work and will not be able to go home early.
Direction: The following table below represents a market’s map in your area. Select
only the available vegetables that you can buy in the market. You are also tasked to
make your own recipe based on the standard ways of cooking vegetables.

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 MARKET BOX

Ampalaya leaves Chayote Gabi

Kangkong Squash Potato
Malunggay Patola Upo Sweet potato
Green Chili leaves Carrot

Onion Salt Salt

Garlic Breading Breading
Ginger Butter Oil Butter Oil
Black Pepper

AVAILABLE TOOLS/EQUIPMENT
Paring knife, Bowl Oven Stove
Chopping Board, Ladle
Pan, Colander

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 Let’s Try
Direction: Read each statement carefully. Use the crossword puzzle to identify the
appropriate word/s that best describe in each sentence. Write your answer in the
boxes.
1 2 3

7 8

Across
(1) __________ is a French term that means “a little ribbon”.
(4) When trimming vegetables, there are others that may be used for ______ most
especially those that are starchy.
(6) A ________ cut requires no specific or precise sizes. Its cut is based on the way
the vegetables are formed.
(7) Cooking vegetables could be a __________ while you are at home. You can cook
healthy food to have a strong body and mind.
(9) _________done by placing the blanched or raw vegetables in a pan, then you may
use any liquid such as water, wine, or stock to cook it slowly.
Down
(1) You are positioning your knife straight downward when you are___________ the
vegetables.
(2) Using a pan over high heat, add small amount of oil, butter or fat with the preferred
vegetables based on the standard recipe.
(3) ________Cutting vegetables in block shapes.
(5) __________This is done to remove soil, surface microorganisms, insecticides or
pesticides that may be present during the harvest.
(8) ___________Diagonal form.

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 Let’s Create

Directions: Make a short video presentation showing how to

cook lumpiang shanghai made from puso ng saging. (40 points)

Goal -To cook “lumpiang shanghai ala puso ng saging”

Role -The learner will act as Chef.

Audience-The parents will evaluate their child’s work.

Situation- “Puso ng saging” is very popular to many Filipinos because there are
various recipes that you can cook out of it. Try to explore by making your own recipe
in cooking lumpiang shanghai with puso ng saging.
Product Performance-You are encouraged to prepare and cook vegetables that
are available at home. Your performance will be recorded through a video clip.

Standard-The following criteria will be used to assess students’ work.

Criteria Excellent Good Fair Score
10 pts 8 pts 5 pts

Cutting Cutting of There was a There was no

technique vegetables were slight uniformity uniformity on cut
uniform. of cut vegetables vegetables

Cooking Learners had Some Learners had

Demo based complete ingredients were incomplete
on recipe ingredients and missing but ingredients and had
demonstrated demonstrated not demonstrated
proper usage of proper usage of proper usage of
utensils and utensils and utensils and
equipment. equipment. equipment

Presentation Presentation of Presentation was Presentation

vegetables was average and needed
engaging and prepared improvement and
well-prepared was not prepared

Palatability Cooked food was Cooked food was Cooked food was
well-done done although not done properly,
with great aroma there was lack of tasteless, and burnt
and savory. aromatic food or overcooked.
scent/savor.

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