Republic of the Philippines

Department of Education
National Capital Region
DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park
Antonio J. Villegas St. Ermita, Manila

Cookery 10
Let’s Cook
Veggies!

Quarter 2 Week 3 Module 3

Most Essential Learning Competency

Lace
Cook/Plate/Evaluate Vegetable Dishes
with Accompaniments (A)
1. Per

1
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1. Follow carefully all the contents and instructions indicated in every page of
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pagethis module.
of this module.
2. Write on your
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lessons. Writing
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3. Perform all the provided activities in the module.
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answers using the answer key
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4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
5. Analyze
6. Enjoy conceptually the posttest and apply what you have learned.
studying!
6. Enjoy studying!

LESSON 1:
PREPARING VEGETABLE DISHES SERVED
WITH ACCOMPANIMENT

EXPECTATIONS
At the end of this lesson, you should be able to:
1. define accompaniment;
2. prepare different vegetable dishes served with accompaniment;
3. value the importance of blanching in preparing vegetable dishes.

Let us start your journey in learning more on PREPARING

VEGETABLES DISHES. I am sure you are ready and excited to answer the
Pretest. Smile and cheer up

PRE-TEST
Directions: Read the following statements carefully then write the letter of
the correct answer in your notebook.

_____1. A Filipino vegetable dish basically composed of the same ingredients

used to cook Lumpiang sariwa, the difference is the absence of
lumpia wrapper. What do you call this dish?

A. Lumpiang Gulay C. Lumpiang Shanghai

B. Lumpiang Hubad D. Lumpiang Ubod

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_____2. It complements the main food and enrich its taste.
A. Accompaniment C. Vegetable
B. Blanching D. Wine

_____3. A Filipino dish compose of different vegetables with a peanut sauce

made better and extremely tasty with the condiment bagoong
(shrimp paste). What vegetable dish is this?
A. Adodong Sitaw C. Pinakbet
B. Chopsuey D. Vegetable Kare-kare

_____4. A simple fried dish made from vegetables and fried tofu, these are
wrapped in egg roll wrappers and then fried until crispy. What do
you call this dish?
A. Lumpiang Gulay C. Lumpiang Shanghai
B. Lumpiang Hubad D. Lumpiang Ubod

_____5. This dish is known as vegetable spring rolls in Asia.

A. Lumpiang Gulay C. Lumpiang Shanghai
B. Lumpiang Hubad D. Lumpiang Ubod

LOOKING BACK TO YOUR LESSON

FACTORS TO CONSIDER IN THE SELECTION OF VEGETABLES
Directions: Match the statement of column A to column B. Write the letter of
your answer, use your notebook in this activity.

Column A Column B

1. It is much cheaper, richer flavor and better A. Absence of decay and

nutrition. insect infestation
2. Free from bruises and holes. B. Budget
3. Browning of leaf edges or leaf scorch, C. Freshness
yellowing and stunting. D. No chemical damage
4. How the vegetables should look (size), feel E. Right degree of
(texture), and even smell (no foul odor)
maturity
5. Fresh vegetables should be crisp and bright
F. Season of their harvest
in colors.

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BRIEF INTRODUCTION

What is Accompaniment?
There are dishes that come along with accompaniments. These
accompaniments complement the main food and enrich its taste. It provides
an aesthetic value to the main dish. The accompanying food or beverage itself
can have a garnish of its own. An accompaniment can be inside the main dish
or in a separate bowl.

The following are a few different types of accompaniments −

 Sauces and Dips

 Pickles
 Dressings
 Chips and Wedges
 Salads
 Gravies
 Beverages such as soft drinks or wines
 Breads

Here are some of the vegetable dishes served with accompaniments that
you can enjoy:

Lumpiang Hubad refers to a Filipino vegetable dish

basically composed of the same ingredients used to
cook lumpiang sariwa a vegetable dish composed of
different vegetables with a soft (unfried) wrapper
garnished with sweet sauce and crushed peanuts.
The difference between the two dishes is the wrapper.

The name of this dish is literally translated as “naked

lumpia”. It got its name from the absence of lumpia
wrapper, which should have acted as a clothing that
holds all the components together. And used the
same sweet sauce that complements the dish. Many people enjoy eating this
dish with warm white rice.

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 Lumpiang Gulay or Vegetable Egg Roll is a
simple fried dish made from vegetables and fried
tofu. These are wrapped in egg roll wrappers and
then fried until crispy.

This dish is known as vegetable spring rolls in Asia.

The concept of egg roll vs. spring roll has something
to do with location. In America, dishes such as
these are usually referred to as egg rolls, but it is
can be referred to differently in other places.

Kare Kare (or kare-kare) is a Filipino dish with a

peanut sauce made better and extremely tasty with
the condiment bagoong (shrimp paste). What's great
about Kare Kare is that, it's relatively unseasoned,
it's the perfect sauce to pair with almost anything
and everything you want to serve with it. Whether
it's pork, beef, seafood, or vegetables as we did here,
you can be sure that it will be a good match. Enjoy
with lots of bagoong alamang and rice on the side YUMMY.PH TEAM

for a truly Pinoy meal.

ACTIVITIES
Activity 1
Directions: Now it is time to cook the famous vegetable dish in the
Philippines “Lumpiang Hubad”.
 With the help of your parent/guardian prepare and follow the
instructions below and you can also watch the video link below for
more detailed procedure.

 Take a video and pictures while doing this task. Remember all steps
must be seen in the video including the pre-cooking activities.

 Do not forget to wear your PPE and wash your hands. Enjoy and have
fun cooking!

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 LUMPIANG HUBAD

Prep Time: 8 minutes

Cook Time:22 minutes
Total Time:30 minutes
Servings : 4
Author: Vanjo Merano

Ingredients

 ½ kilo pork shoulder sliced into small pieces

 1 piece Pork Cube
 2 cups cabbage shredded
 1 piece singkamas sliced into strips
 1 cup Baguio beans sliced into thin pieces
 1 piece kamote sliced into strips
 1 piece carrot julienne
 1/4 cup parsley chopped
 1 piece onion sliced
 6 cloves garlic crushed
 Patis and ground black pepper to taste
 3 tablespoons cooking oil
Sauce:
 1 1/2 tablespoons soy sauce
 ½ cup brown sugar
 4 cloves garlic crushed
 1 1/2 cups water
 2 tablespoons cornstarch
 1/4 cup chopped peanuts

Instructions
1. Heat oil in a cooking pot. Saute onion and garlic until onion becomes soft.
2. Add pork. Cook until brown.
3. Pour 1 ½ up to 2 cups of water. Let boil.
4. Add Pork Cube. Stir. Cover the pot and cook between low to medium heat until the
liquid evaporates and the pork tenderizes.
5. Add parsley, carrot, kamote, and ½ cup water. Cover the cooking pot. Cook for 2
minutes.
6. Put the long green beans and cabbage into the pot. Toss. Cover the pot and cook for
5 minutes.
7. Season with fish sauce and ground black pepper.
8. Add singkamas. Toss. Arrange on a serving plate. Set aside.
9. Prepare the sauce by combining cornstarch with 3 tablespoons water. Stir until the
cornstarch dilutes. Set aside.
10. Pour 1 ½ cups water into a saucepan. Let boil.
11. Add soy sauce and garlic. Cook for 2 minutes.
12. Add dark brown sugar. Stir.
13. Pour the cornstarch diluted in water. Stir. Continue to cook while stirring until the
desired consistency is achieved.
14. Pour the sauce over lumpiang hubad. Top with crushed peanuts.

Video link: https://panlasangpinoy.com/lumpiang-hubad-recipe-knr-pc/

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Activity 2
Directions: It is time to cook the well- known “Vegetable Egg Roll”.

 With the help of your parent/guardian prepare and follow the instructions
below and you can also watch the video link below for more detailed
procedure.

 Take a video and pictures while doing this task. Remember all steps must be
seen in the video including the pre-cooking activities.

 Do not forget to wear your PPE and wash your hands. Enjoy and have fun
cooking!

VEGETABLE EGG ROLL

Prep Time: 10 minutes

Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Author: Vanjo Merano

Ingredients

 ½ kilo mung bean sprouts cleaned

 170 grams fried extra firm tofu cut into cubes
 2 cups shredded cabbage
 1 medium yellow onion sliced
 1 small tomato cubed (optional)
 1 teaspoon minced garlic
 2 teaspoons coarse sea salt
 1/4 teaspoon ground black pepper
 Egg roll or sprig roll wrapper
 1 1/2 cups cooking oil

Instructions
1. Heat 3 tablespoons of cooking oil. Once the oil gets hot, saute garlic and onion.
2. When the onion gets soft, add tomato and tofu. Stir fry for 2 minutes.
3. Put some salt and ground black pepper. Stir.
4. Add the cabbage and then cook for 3 minutes.
5. Stir-in the bean sprouts and cook for 5 minutes.
6. Transfer the cooked vegetable in a plate. Drain the excess liquid.
7. Once the vegetable cools-off, start to wrap it using the egg roll wrappers. Lay the
wrapper flat on a big plate. Place around 2 to 2 1/2 tablespoon of vegetable on one end
of the wrapper. Fold the opposite edges of the wrapper and then roll until the
vegetables are secured. Seal the end of the wrapper by dipping your finger in water
and run it over the end of the wrapper; gently press the wet loose end towards the egg
roll.
8. Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of
the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip
the egg roll to cook the opposite side.
9. Remove the egg rolls from the cooking pot and arrange in a plate lined with paper
towel.
10. Serve warm with spiced vinegar.
11. Share and enjoy!

Video link: https://www.youtube.com/watch?v=M9UE0BwxLGI

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Activity 3
Directions: Now it is time to cook a healthy dish that is mostly eaten by
people living healthy, “Vegetable Kare-Kare”.

 With the help of your parent/guardian prepare and follow the

instructions below and you can also watch the video link below for
more detailed procedure.

 Take a video and pictures while doing this task. Remember all steps
must be seen in the video including the pre-cooking activities.

 Do not forget to wear your PPE and wash your hands. Enjoy and have
fun cooking!

VEGETABLE KARE-KARE

Prep Time: 15 minutes

Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: Pilipinas Recipes

Ingredients
 3 tablespoons canola oil
 1 teaspoon atsuete seeds
 1 medium red onion, peeled, chopped
 3 cloves garlic, peeled, chopped
 1/4 cup peanuts, finely chopped
 3 tablespoons creamy peanut butter
 1/4 cup rice flour, toasted
 2 cups water
 1 bunch string beans, cut into 3-inch lengths
 2 eggplants, cut into wedges
 2 bunches pechay, separated
 Bagoong, to serve

Instructions

1. Bring a large pot of water over high heat to a boil. Lower heat to a simmer and blanch string
beans, eggplants, and pechay in batches until just heated through. Remove from the boiling
water, and set aside.

2. Meanwhile, in a pot over medium heat, heat oil. Add atsuete. Cook, stirring occasionally, to
release its color. Remove and discard seeds. Add onion; cook until softened. Add garlic, and
cook until fragrant. Add chopped peanuts and peanut butter. Stir.

3. Mix rice flour and water together. Pour into the pot. Stir. Bring to a boil, then simmer, and let
thicken. Add blanched vegetables and cook until just heated through. Transfer to a serving
plate. Serve bagoong on the side.

Video link: https://www.yummy.ph/lessons/cooking/how-to-make-vegetable-kare-kare-video

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REMEMBER
Importance of Blanching
1. Removes Bitterness: Blanching will denature (or destroy) certain enzymes
in vegetables that make them bitter. For example, kale should be blanched
in many instances or else it will have a bitter taste.
2. Brighter Colors: Many green vegetables turn a brighter green color when
blanched. This makes them more appetizing, e.g., in salads.
3. Sanitizes: The heat kills some surface bacteria and removes some of the dirt
from the vegetables. This is especially useful if you are planning to freeze the
vegetables for later use as then it will retain its freshness for longer.
4. Keep Flavors Fresh and Seals in Vitamins: This is mostly due to the
enzymes that are destroyed by the heat. Again, it is great if you are planning
to freeze those vegetables.
5. Shortens Cooking Time: You are basically partially cooking the vegetables,
so they would not need to be cooked for as long later.

CHECKING YOUR UNDERSTANDING

Directions: Now that you have done cooking, it is time to evaluate your
work/dish.

 Using the rubric and score sheet below, ask 3 people to judge each of your 3
outputs (Lumpiang Hubad, Vegetable Egg Roll and Vegetable Kare-kare).

 Each of them will evaluate the 3 dishes. You can show to them your recorded
video for the evaluation.

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 RUBRIC
Criteria 5 4 3

Sanitation and Student washed Student did not Student did not wash
safety hands properly at the complete both hands or tie hair back.
beginning and requirements: failed to Student did not
throughout the lab
wash hands or tie hair rewash hands after
and did tie hair back.
Student back. Student tried to touching hair, face,
demonstrated safe use equipment safely etc. Did not follow
and correct use of all and correctly. safety rules. Did not
kitchen equipment Careless at times and use safe food handling
used for the lab. did not always follow techniques. Did not
Student followed safe the rules. use kitchen equipment
food handling
Attempted to follow in a safe manner. Did
procedures.
safe food handling not clean up during
procedures. preparation to prevent
accidents.

Pre-cooking Cutting of vegetables Cutting of vegetables Cutting of vegetables is

procedure is excellent. is average. poor.

Mise en place Mise en place Mise en place is Mise en place is

contains all the missing one item from missing many items
ingredients and right recipe or the portions and the portions are
number of portions are not correct not correct

Observed the correct Observed the correct Observed the correct

Cooking procedure in procedure but skipped procedure but skipped
Procedure preparing vegetable 1 step in the 2 or more steps in the
dish procedure procedure

Dish was pleasing to Dish was inviting but Dish is not inviting,
the eye and garnish lacked garnish, was messy, discolored or
Presentation was present, edible over garnished or ungarnished.
and paired well. garnish was not
edible.

TOTAL

Legend:
Excellent 25 points
Good 21- 24
Fair 16- 20
Poor 15 and below

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POST-TEST
Directions: Read the following statements carefully then write the letter of
the correct answer in your notebook.

_____1. This dish is known as vegetable spring rolls in Asia.

A. Lumpiang Gulay C. Lumpiang Shanghai
B. Lumpiang Hubad D. Lumpiang Ubod

_____2. A Filipino vegetable dish basically composed of the same ingredients

used to cook Lumpiang Sariwa, the difference is the absence of
lumpia wrapper. What do you call this dish?
A. Lumpiang Gulay C. Lumpiang Shanghai
B. Lumpiang Hubad D. Lumpiang Ubod

_____3. A Filipino dish compose of different vegetables with a peanut sauce

made better and extremely tasty with the condiment bagoong
alamang (shrimp paste). What vegetable dish is this?
A. Adodong Sitaw C. Pinakbet
B. Chopsuey D. Vegetable Kare-Kare

_____4. It complements the main food and enrich its taste.

A. Accompaniment C. Vegetable
B. Blanching D. Wine

_____5. A simple fried dish made from vegetables and fried tofu, these are
wrapped in egg roll wrappers and then fried until crispy. What do
you call this dish?
A. Lumpiang Gulay C. Lumpiang Shanghai
B. Lumpiang Hubad D. Lumpiang Ubod

REFLECTIVE LEARNING
Directions: Complete the following sentences in your notebook.

I have learned in this module that…

1.I want to share my learnings about this module to others because…

1.I conclude that…

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 Management and Development Team

Schools Division Superintendent- Maria Magdalena M. Lim, CESO V

Chief Education Supervisor- Aida H. Rondilla
CID Education Program Supervisor
CID LR Supervisor- Lucky S. Carpio
CID- LRMS Librarian II- Lady Hannah C. Gillo
CID- LRMS PDO II- Albert James P. Macaraeg
Supervisor In-Charge- HE: Carmelina D.M. Tan

Editor/s: Doriecelle P. Balancio, HT- R. Magsaysay HS

Writer/s: Gina T. Perez, Teacher III R. Magsaysay HS
Validators: Lorna Y. Grasuta, HT VI- Ramon Magsaysay High School
Jeanette L. Wang, Master Teacher – V. Mapa HS

REFERENCES

Hendon, L. (2020, May 11). Retrieved 2020, from Paleo Flourish: https://paleoflourish.com/why-
blanch-vegetables/

Merano, V. (n.d.). Retrieved 2020, from Panlasang Pinoy: https://panlasangpinoy.com/lumpiang-

hubad-recipe-knr-pc/

Merano, V. (n.d.). Retrieved 2020, from Panlasang Pinoy: https://panlasangpinoy.com/lumpiang-

gulay-vegetable-egg-roll-recipe/

tutorialspoint. (n.d.). Retrieved 2020, from tutorialspoint:

https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_services
_food_garnishing.htm

YUMMY.PH TEAM. (2018, June 21). Retrieved 2020, from YUMMY.ph:

https://www.yummy.ph/lessons/cooking/how-to-make-vegetable-kare-kare-video

KEY TO CORRECTION
Lesson 1 PREPARING VEGETABLE DISHES
Pre-test Post-test
1. B 1. A
2. A 2. B
3. D 3. D
4. A 4. A
5. A 5. A

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