Carthel Science Educational Foundation Inc.

San Vicente San Manuel, Tarlac

TLE GRADE -10

HOME ECONOMICS
(COOKERY)
Quarter 2
 Technology and Livelihood
Education
Quarter 2 – Module 1:
Perform Mise’en Place
Lesson 1:
Principles of Preparing Vegetables..........................................................................
Lesson 2:
Characteristics of Quality Vegetables......................................................................
Lesson 3:
Thawing Frozen Vegetables Following Standard Procedure...................................
Lesson 4:
Washing Raw Vegetables Following Standard Procedure......................................

Post Assessment
References

After going through this module, you are expected to:

1. identify ingredients according to standard recipe;

2. prepare ingredients according to a given recipe, required form, and timeframe;
3. thaw frozen ingredients and wash raw vegetables following standard procedure;
4. list down things to consider in washing raw vegetables.

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises
diligently.
• Answer all the given tests and exercises.
PRE-TEST:

Direction : Let us test what you know on preparing vegetable dishes by answering the
questions below. Read them carefully and choose the letter that best describes the statement.
Write your answer in your quiz notebook.

1. It is a category of food which can be obtained from any part of plant which is edible.
a. vegetable c. sugar
b. meat d. fruit
2. It is an edible part of the plant which is shoots from the roots or bulb and it always grows
above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or sea food, as well as after using the bathroom,
changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristic of quality vegetables which refers to the condition that are not
sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.  
a. seasonal c. organic
b. local d. real
7. These are foods high in nutrients than food that is artificially grown out of season.
a. real c. organic
b. seasonal d. local
8. The quality of the vegetable where it is crisp and has bright colors.
a. variety c. mature
b. fresh d. damage
9. This is the most preferred method of thawing frozen vegetables.
a. use of microwave c. cook from frozen
b. thaw under water d. direct heat cooking
10. This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
11. The alternative of cooking frozen vegetables by direct from frozen.
a. thaw under water c. use of microwave
 b. cook from frozen d. direct heat cooking
12. This is thawing the frozen vegetable by holding them in their packaging under cold running
water .
a. direct heat cooking c. thaw under water
b. use of microwave d. cook from frozen
13. The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14. The time frame of washing hands with hot soapy water.
a. 15 seconds c. 10 seconds
b. 30 seconds d. 20 seconds
15. This must not be used in washing raw vegetables.
a. bleach or cold water c. warm water or bleach
b. soap or hot water d. soap or bleach
PRE-ASSESSMENT 1.1:

Direction : To test yourself about the principles of preparing vegetables, answer the
questions below.

1. They have to be prepared before they are ready to serve or used as an

ingredient in a cooked dish.
a. vegetables c. fruits
b. ingredients d. solution
2. This is a category of food which can be obtained from any part of plant
which is edible.
a. fruits c. solution
b. vegetables d. water
3. These are parts of the plant where the leaves are used as vegetable.
a. stem c. leaves
b. seeds d. roots
4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of
some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of
beets and eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete , specific set of written instructions for cooks to produce
consistent, high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involves the cost of one
serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the
product being created.
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
 a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
product being created.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that include legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables

Activity 1: Before you start the lesson on the principles of preparing

vegetables, please answer the activity below.

Direction: Using the table below, give an example of the nine classification
of vegetables.

Classification of Vegetable Example

Stem Vegetable

Leafy Vegetable

Flower Vegetable

Stalk or Bulb Vegetables

Seed Vegetables

Root Vegetables

Tuber Vegetables

Fruit Vegetable

Fungi Vegetables
 Lesson
Principles of Preparing
1 Vegetables

SKILLS AND COMPETENCY:

It’s very important to prepare food safely to help stop harmful bacteria from
spreading and growing. You can take some steps to help protect yourself and your
family from the spread of harmful bacteria.

At the end of this lesson you are expected to:

 Identify ingredients according to standard recipe.

Preparing vegetables can be threatening for some people because they come in
all kinds of shapes and sizes, and have different flavours and textures. However, after
cooking them once or twice, and getting the feel of how to treat them, one will be able to
figure out the cooking methods or flavourings that suit them best.
Vegetables are cooked to improve their color, texture, and flavour. For the
reason that there are vast varieties, the cooking methods will also vary depending on
the preferred result. In professional food service production, vegetables are often
blanched or par cooked in boiling salted water as a mise en place step, and finished by
other cooking methods such as sautéing, frying, or roasting.

DISCUSSION 1.1:
The nutritional content , the taste and texture of vegetables is affected by how
they are handled and how they are cooked . In like manner, vegetables must always be
washed before cooking or serving them raw.

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
since it is an important factor to consider in the preparation of vegetables.
Classification of vegetables

Vegetables is a category of food which can be obtained from any part of plant
which is edible. The edible parts can be stem, leaves, flowers, roots, tubers and
sometimes fruits.

1. Stem Vegetables

It is an edible part of the plant which is shoots from the roots or bulb and it
always grows above the ground unlike roots or bulb. Examples are Artichoke,
Asparagus, Celery, Fennel, Bamboo, and Shoots.

2. Leaves Vegetables

Plants which has edible leaves fall under this category and the leaves can be all
separate or very compact. Some example are Spinach, Cabbage, Water Cress,
Lettuce, Bok Choy, Gai Lan, Choy Sum, Brussels Sprouts, Witloof, Silverbeet,
Radicchio, Kale, Collard Leaves, Swiss Chard, Mustard Leaves, and Fenugreek
Leaves .

3. Flower Vegetables

Some plants have flowers which is actually used as vegetables in culinary world,
these are seasonal and are found during a particular season of the year and such plants
are only grown for their flower buds. Some example of fruit vegetable are Cauliflower,
Broccoli, Courgette Flowers, Squash Blossoms, Artichoke, Agati (Dok Kae,
Thailand), Banana Flower, and Lotus.

4. Stalk or Bulb Vegetables

This is the part of the plant which grows just below the ground and is the portion
which is in between the stem and the root, the root actually comes out from the bottom
of the bulb. Bulbs are generally in layers of skin and they are very strong in flavor. Some
examples are Onion, Garlic, Spring Onion, Leek, Kohlrabi, Fennel and Shallots.

5. Seed Vegetables (Beans)

This category include legumes which is used as food, it is actually the fruit of the
plant of which the seed is eaten, sometimes its peeled like green peas. Some example
are Mungbean,Garbanzos,Coepea,Kidney Bean, Soy Bean and White Bean.

6. Root Vegetables

This category includes plants of which roots are edible and is used as
vegetables. Usually long, round, and swollen taproot. Some examples of root
 vegetables are Beet, Carrot, Radish, Horseradish, Turnip, Celeriac, Daikon, Enset,
Jicama, Konjac, Maca, Arrowroot, Chinese Water Chestnut, Taro, and etc.

7. Tuber Vegetables

In this category those plant fall in which the roots are modified and enlarged in to
a swollen structure that is full of nutrients, this vegetable usually grown at the end of the
plant root attached as a lump of rock, e.g. potato. Some example of this category are
Potato, Cassava, Sweet Potato, Taro, Jerusalem Artichoke, Yam, Yacon, Kumara,
etc.

8. Fruit Vegetable

Plants of which fruits are used as vegetable fall under this category, but plant
which bear sweet and fleshy fruit that are eaten raw does not fall in this category, also
plants of which grains or seed of their fruit are used do not fall in this category e.g.
Beans, and Legumes. Some example of this category are. Tomatoes, Avocado, Bitter
Gourd, Eggplant, Caigua or Bottle Gourd, Bell Peppers, Ackee, African Eggplant,
Ash Gourd or Winter Melon, Chayote, etc.

9. Fungi Vegetables
 
Commonly known as Mushrooms, and various types are available of which
some are edible and some are poisonous. Some examples of mushrooms are Button
Mushroom, Enoki, Oyster, Shitake, Truffles, Portabello, Boletus, Chanterelles,
Grifola Fondosa, Morchella, Shimeji, Straw Mushroom, Porcini, Morel, etc.

Preparing vegetables
 Wash your hands before preparing foods. Hands should be washed thoroughly
with hot, soapy water for 20 seconds before and after handling fresh produce,
raw meat, poultry, or seafood, as well as after using the bathroom, changing
diapers, or handling pets.
 Removing outer leaves or peeling may decrease the amount of pesticide
residues or harmful microbes on fruits and vegetables.
 Wash all vegetables with cool tap water to remove dirt and residues.
 Scrub firm produce with a clean produce brush.
 Don't wash vegetables with household soaps and detergents.
 Don't cross-contaminate. Use clean cutting boards and utensils when handling
fresh produce. Use one clean cutting board for fresh produce and a separate one
for raw meat, poultry, and seafood.
 Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be
washed with hot, soapy water after coming in contact with fresh produce or raw
meat, poultry, or seafood.
 Cutting boards and countertops can be sanitized with a solution of one
 teaspoon of chlorine bleach in one quart of water. Be aware of the hazards
associated with storing and using bleach, and do not apply the solution directly to
fruits and vegetables.
 Refrigerate fresh produce within two hours of peeling or cutting. Discard cut
produce left at room temperature for more than two hours.

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.

( Taken from https://www.shape.com.sg/food/easy-to-prepare-vegetables/ )

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.

( Taken from https://www.shape.com.sg/food/easy-to-prepare-vegetables/ )

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.

( Taken from https://www.shape.com.sg/food/easy-to-prepare-vegetables/ )

( Taken from https://www.shape.com.sg/food/easy-to-prepare-vegetables/ )

Serving
 Fresh produce should be held unrefrigerated on the table no longer than two
hours.
 Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at
picnics or other summer events. Keep raw meats in a separate cooler.

Flavor Components of Vegetables

1. Sugar – Fructose – This is the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined
with salt and is found in large amount from young and fresh vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like onions,
leeks, garlic, chives, cabbage and broccoli.

Color Components of Vegetables

1. Chlorophyll – a fat soluble compound responsible for the green color of plants. When
combined with acid, it forms pheophytin which produces an olive green color. When
combine with alkali, it forms chlorophyllins which produces a more intense green color.
The addition of baking soda when cooking that results to brighter green color, is an
example.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

 beta carotene from carrots and squash
 lycopene, from tomatoes

3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments (beets)
tube, eggplants

What is a Standardized Recipe?

The United States Department of Agriculture (USDA), defines standardized

recipe as one that “has been tried, adapted, and retried several times for use by a given
food service operation and has been found to produce the same good results and yield
every time when the exact procedures are used with same type of equipment and the
same quantity and quality of ingredients.” In easier terms, a standardized recipe is a
complete, specific set of written instructions for cooks to produce consistent, high-
quality recipes every time! Benefits of Standardized Recipes Standardized recipes
provide a means to establish consistency in the quality of all foods being made, menu
planning, and food and labor costs. Understanding how to properly use standardized
recipes ensures that the food being prepared is the same regardless of who does the
cooking.

The food should be the same in taste, texture, yield, appearance, nutritional
value, and cost. Ensuing the correct portion sizes listed on a standardized recipe helps
to prevent running out of food and also controls the amount of food wasted.

Benefits of Standardized Recipes

Standardized recipes offer a means to establish consistency in the quality of all
foods being made, in menu planning, and food and labor costs.
Understanding how to properly use standardized recipes guarantees that the
food being prepared is the same regardless of who does the cooking. The food should
be the same in taste, texture, yield, appearance, nutritional value, and cost. Following
the correct portion sizes listed on a standardized recipe helps to prevent running out of
food and also controls the amount of food wasted. Special Dietary
Needs/Accommodations The use of standardized recipes is also an easy way to keep
track of special dietary needs and/or accommodations of the children served.
Following a standardized recipe ensures that people on varying diets are
receiving the correct type and amount of food to meet their documented dietary needs
and restrictions. For children with food allergies, serving foods prepared from a
standardized recipe offers assurance to the child and to the parent that an additional
ingredient that may contain a major food allergen has not been added to the final
product. If a cook strays from the standardized recipe by incorporating additional
ingredients, the product quality and portion sizes change, the cost increases, and the
potential of unknowingly serving an allergic child an allergen increases. This is a risk
that no one wants to knowingly take.

Elements of a Standardized Recipe

1. Recipe Title – This is the name of the product being created.

2. Recipe Category – This is the classification of the creditable component(s) being
claimed for reimbursement (fruit, vegetable, meat/meat alternate, bread/grain, dairy). 3.
Serving Size – This is the single required portion of the final product being served to a
child.
4. Recipe Yield - This is the total number of servings available when the final product is
made.
5. Equipment and Utensils to Use – Listing of cooking and serving tools needed to
produce and serve the food item.
6. Ingredients – Food items used in the recipe.
7. Weight and Volume of each ingredient – This is the required amount of each
ingredient in the recipe.
8. Preparation Instructions – These are the specific directions for preparing the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature and amount
of time needed for the highest quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the safety of the
food being produced throughout the preparation and serving. (i.e. cooking to proper
internal temperatures, cross contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per serving (i.e. calories,
protein, fat, carbohydrates, etc.)

References
Department of Education Competency-Based Learning Material for Fourth Year – pp. 129 , 130
and 131
Grade 10 Cookery Learning Material – pp. 144,145,146,147,149 and 150

https://www.slideshare.net/MarshaGurl/preparing-vegetables-and-fruits
https://slideplayer.com/slide/9003589/

http://www.fao.org/english/newsroom/focus/2003/fruitveg4.htm

https://www.scribd.com/presentation/412740917/Principles-in-Preparing-Vegetables
FORMATIVE ASSESSMENT 1.1:
Direction : In order to deepen your understanding of the lesson, browse the internet
about benefits of using ingredients based on standard recipes. Write it in your
assignment notebook.
Let us test how much did you learn on the principles of preparing
vegetables.

1. They have to be prepared before they are ready to serve or used as an ingredient in
a cooked dish.
a. vegetables c. fruits
b. ingredients d. solution
2. This is a category of food which can be obtained from any part of plant which is
edible.
a. fruits c. solution
b. vegetables d. water
3. These are parts of the plant where the leaves are used as vegetable.
a. stem c. leaves
b. seeds d. roots
4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of some
vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of beets and
eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete, specific set of written instructions for cooks to produce consistent,
high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involves the cost of one serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the product
being created.
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
product being created.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that include legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables

Activity 2: Identifying vegetables that has flavour and color components.

Direction: Study the word puzzle below. Find the vegetable and encircle
them. You can find them across and downward.
b r o c c o l i a b c d e f g
h i g k l n m n o p q r s t u
v g w x y i z a a b b c c d d
e a e f f o g g h h i i j j k
k r l l m n m n n o o p p q q
r l e e k s r s s t t u u v v
w i w x x y y z z a q b r c s
d c h i v e s t e u f v g w h
i x j y k g l z m a n a o b p
u u v v w g w x x y y z z b c
m n n o o p p q q r r s s t t
g g h h i l i j c j k k l l m
f f e e c a b b a g e d d c c
r s t u v n w x r y z a a b b
e f g h i t j k r l m n o p q
a b c d z y x t o m a t o e s
w v u t s r q p t o n m l k j
i h g f e d c b s q u a s h a
 1. broccoli 6. onions
2. tomatoes 7. eggplant
3. cabbage 8. garlic
4. chives 9. carrots
5. leeks 10.squash

Activity 3: Journal Writing

Direction: Write what you have learned about the principles of preparing
vegetables. To rate your answer, please refer to the rubric for scoring.

Journal Writing

Date:

Topic:

I learned that ____________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

I realized that____________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

Rubric

CRITERIA POOR GOOD VERY GOOD EXCELLENT

(1) (2) (3) (4)
 Presents Presents Presents Presents accurate
Understanding incomplete or accurate accurate information and
Information and inaccurate information information insights.
Ideas information and ideas. and complete
and ideas. ideas.
Expresses Expresses Expresses Expresses many
few ideas with some ideas, ideas ideas supported
limited supported by supported by effectively by
Analyzing and support by relevant relevant relevant evidence.
Explaining relevant evidence. evidence.
evidence. Asks probing
Asks some Asks good questions.
Asks few questions. questions.
questions.
Meaning and Meaning and Meaning and Meaning and
intent are not intent are intent are intent are clear
clear. sometimes clear. and engaging.
unclear. .
Communication Shows Shows clear
limited sense Shows some sense of Shows strong
of purpose sense of purpose and sense of purpose
and audience. purpose and audience. and audience.
audience.
Does not Shows Shows clear Shows clear and
Application have preparatory preparatory perfect
preparatory skills. skills. preparatory skills.
skills.
Makes less Makes Makes Makes positive
Making personal personal considerable personal
Connections connection connections personal connections with
with the topic. with the topic. connection the topic.
with the topic.
Overall Rating: _______ / 20
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
PERFORMANCE:

Activity 4: Identify ingredients according to standard recipe.

Direction: Below is a CHOPSUEY Recipe .Check whether the ingredients

are listed according to standard recipe. Write your answers in
your activity notebook.

Chopsuey Ingredients

 ¼ kilo pork; sliced into small pieces

 ¼ kilo shrimps; shelled
 ¼ kilo chicken giblets & liver; sliced to small pieces
 2 – 3 chicken wings, cut into small pieces
 1 piece red bell pepper; sliced
 1 medium carrot; sliced into thin circles
 ¼ kilo cabbage; cut into 2-inch portions
 2 stalks of leeks; cut into 2-inch portions
 3 stalks celery;cut into 2-inch portions
 ¼ kilo cauliflower; divided into flowerettes
 ¼ kilo sayote; peeled and sliced
 ¼ kilo snow peas; stringed or pork broth
 1 tablespoon cornstarch
 2 cloves garlic; minced
 1 onion; chopped
 2 cups chicken
 Salt to taste
 Cooking oil

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA

4 Explains very clearly the complete guidelines to consider

in choosing the correct ingredients.

3 Explains clearly the complete guidelines to consider in

choosing the correct ingredients.
2 Explains partially the guidelines to consider in choosing
the correct ingredients.

1 Was not able to explain any guidelines to consider in

choosing the correct ingredients.