GRADE 10 – TLE (Cookery)

Prepare Vegetable Dishes

Activity Sheet No.: 2
Activity Title: PREPARE VEGETABLES DISHES (VD)
Learning Competency: Prepare vegetable dishes TLE_HECK9-12VD-IIb-c-10
References: LM COOKERY 10 K to 12 – Technology and Livelihood Education
Professional Cooking; Understanding Food - Principles and Preparation

Concept Notes

Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold. Which also means that
they remain in the same state from the time they were harvested. Fresh vegetables are often
referred to as produce and are normally sold in the market, grocery stores, supermarkets,
roadside stalls, farmer’s market and vegetable farms.

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2. Frozen. The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes. Naturally, these are frozen within hours of harvest, but undergo several
steps to warrant that their quality is preserved before the actual freezing process.

https://www.google.com/search?q=images-+forms+of+frozen+vegetables&tbm=isch&source=

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 a. They are washed thoroughly to remove any dirt, debris and the chemicals that have
been used.
b. They are often blanched or cooked quickly in a boiling water, and then shocked in
ice water to stop the cooking process.

c. The vegetables are sorted and inspected, so as to get rid of any vegetables that are
not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors, to
supermarkets and grocery stores.

3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from vegetables and obstruct
the growth of bacteria, yeasts and molds that can stimulate spoilage and rotting of
vegetables. Methods of drying vegetables are: freeze drying, drum drying and sun drying.

4. Canned. This is the form of vegetables where vegetables are preserved. Like freezing and
drying ,it helps make vegetables last longer. It makes cooking with vegetables easier and
more convenient.

Effects of Cooking Vegetables

1. Changes in texture
- Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the reaction of
calcium from lime (“apog”)
2. Water is either lost or absorbed.
A. Vegetables contain high amount of water, leafy and succulent vegetables lose
water and become limp.
B. Vegetables with significant amount of starch (dried beans, root crops, tubers)
absorb water because of the hygroscopic property of starch.
3. Changes in color
Cooking for a short time, helps maintain color. The effect of heat, acid, alkali, and
metal on the pigment are summarized below:

Table 1. Effect of Acid, Alkali, and Prolonged Cooking

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 Effect of prolonged Solubility in
Pigment Effect of acid Effect of alkali
cooking water
Intensifies green
Chlorophyll Olive green Olive green Slightly Soluble
color
Little effect unless
Carotene Little effect Little effect excessive way Slightly Soluble
darkens
Deeper red
Color is purple or blue
Anthocyanin Little effect Very soluble
stable depending on
alkalinity
Darken if excessive
Anthoxanthin
No effect Yellow in the presence of Very soluble
s
iron

4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

Controlling Nutrient Losses

Vegetables are an important part of our diet because they supply a wide variety of
essential nutrients. They are our major sources of vitamins A and C and are rich in many
other vitamins and minerals. Unfortunately, many of these nutrients are easily lost.
Six factors are responsible for most nutrient loss:
1. High temperature.
2. Long cooking.
3. Leaching (dissolving out).
4. Alkalis (baking soda, hard water).
5. Plant enzymes (which are active at warm temperatures but destroyed by high heat).
6. Oxygen.
Some nutrient loss is inevitable because it is rarely possible to avoid all of these
conditions at the same time. For example,
• Pressure steaming shortens cooking time, but the high temperature destroys
some vitamins.
• Braising uses low heat, but the cooking time is longer.
• Baking eliminates the leaching out of vitamins and minerals, but the long cooking
and high temperature cause nutrient loss.
• Boiling is faster than simmering, but the higher temperature can be harmful and the
rapid activity can break up delicate vegetables and increase loss through leaching.
• Cutting vegetables into small pieces decreases cooking time, but it increases
leaching by creating more exposed surfaces.
• Even steaming allows some leaching out of nutrients into the moisture that
condenses on the vegetables and then drips off.

General Rules of Vegetable Cookery

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  Don’t overcook.
 Prepare vegetable as close to service time as possible and in small quantities.
 If the vegetable must be cooked ahead, undercook slightly and chill rapidly.
Reheat at service time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Cook green vegetables and strong – flavored vegetables uncovered.
 Cook as close to service time as possible, and in small quantities. Avoid
holding for long periods on a steam table.
 To preserve color, cook red and white vegetables in a slightly acid (not strongly
acid) liquid. Cook green vegetables in a neutral liquid.
 Do not mix a batch of freshly cooked vegetables with a batch of the same
vegetable that was cooked earlier and kept hot in a steam table.

Standard Quality of Cooked Vegetables

1. Color
Bright, natural color

2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes

3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through with
smooth texture

4. Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild, with no off flavors or
bitterness

5. Seasonings
Seasonings should not mask the natural flavors

6. Sauces
Do not use heavily. Vegetable should not be greasy

7. Vegetable combinations
Vegetables should be cooked separately for different cooking times, and then
combined
Combine acid vegetables like tomatoes, to green vegetables just before service to
prevent discoloration of greens.

Activity 1 4
Direction: Tell whether the statement is true or false. Write the word true if
the statement is correct and false if it is not. Write your answers on the answer
sheet provided.

______1. Fresh vegetables are those that have undergone little or no

processing from the time they were harvested to the time they were
marketed or sold.
______2. Fresh vegetables are often referred to as produce .
______3. Fresh vegetables are not found in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
______4. Frozen forms of vegetables are not packed in plastic bags or
cardboard boxes.
______5. Frozen vegetables are frozen within hours of harvest, but undergo
several steps to warrant that their quality is preserved before the
actual freezing process.
______6. Frozen foods are washed thoroughly to remove any dirt, debris and
the chemicals that have been used.
______7. Frozen vegetables are directly packed for selling.
______8. Vegetables are dried or dehydrated for the purpose of not
preserving their shelf life.
______9. Drying is done by removing water from vegetables and to obstruct
the growth of bacteria, yeasts and molds that can stimulate spoilage
and rotting of vegetables.
______10. Canning makes cooking with vegetables easier and more
convenient.

What I Have Learned

Activity 2
Recalling the characteristics of the market form of vegetables.

Direction : The following are the forms of vegetables that are available in the
market. Give the characteristics of each form. Rate your answer
by using the rubric below.

Fresh Frozen Dried Canned

Vegetables Vegetables Vegetables Vegetables

1. 1. 1. 1.

2. 2. 2. 2.

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SCORE CRITERIA
4 Explains very clearly the market form characteristic of vegetable.
3 Explains clearly the market form characteristic of vegetable.
2 Explains partially the market form characteristic of vegetable.
1 Was not able to explain any market form characteristic of vegetable.

Activity 3
Direction : Let us test how much you learned on the market forms of
vegetables. Choose the letter of the word/words that is being
being described by the statement. Write your answer on the answer sheer.

1. This is the market form of vegetables that have not undergone little or no
processing from the time they were harvested to the time they were marketed or sold.
a. fresh b. frozen c. dried d. canned 2.
The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes.
a. frozen b. dried c. canned d. fresh
3. These are vegetables that are dehydrated to preserve and prolong their
shelf life.
a. dried b. fresh c. frozen d. canned
4. The form of vegetables that are preserved.
a. canned b. fresh c. dried d. frozen
5. One effect of cooking vegetables where the fibers are either softened or
toughened.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed
6. It is an effect of cooking vegetables where protein become more soluble
and digestible.  
a. changes in nutrients c. water is lost or absorbed
b. changes in color d. changes in texture
7. The effect of cooking vegetables that when there is an addition of lime will
cause firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
8. An effect of cooking vegetables where it contains high amount of water.
a. water is lost or absorbed c. changes in color
b. changes in texture d. changes in nutrients
9. A general rule in cookery where the vegetables must be cooked enough.
a. do not overcooked c. use of baking soda
b. cut vegetables uniformly d. uncover flavored veges
10. This is not to be used with green vegetables when cooking.
a. baking soda c. butter
b. milk d. oil
11.This is how we cut vegetables for even cooking.
a. uniform c. strip
b. even d. square
12. The quality of vegetables that refers to the brightness and natural color.
a. color c. texture
b. seasoning d. vegetable combination

13.This refers to the right degree of doneness of cooked vegetables.

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 a. texture c. sauces
b. seasoning d. flavor
14.The standard quality of cooked vegetables that should not mask the
natural flavors.
a. seasonings c. color
b. vegetable combinations d. appearance on plate
15.It reminds us not to cook vegetables separately for different cooking times,
and then combined.
a. vegetable combinations c. sauces
b. flavour d. texture

Factors to Consider in the Selection of Vegetables for Culinary

When shopping for vegetables, the key factors are firmness and color. Choose those that are
as firm or crisp as possible and consistent in coloring. Unlike fruit, smell doesn’t play a big
factor in a vegetable’s freshness, although anything that smells overly sweet or sour has
likely passed its prime. 

Points to be considered before buying vegetables and fruits

1. The price of the vegetables

Price is an important factor to be considered before buying vegetables. You must
know the actual market price of a particular vegetable you want to buy. If the sellers says that
the price of an egg plant is Rs. 10 for ¼ kg, just give a thought if the price is fairer. Then
bargain with the seller regarding the price of the vegetable. Convince him that the price is
much cheaper elsewhere so tell him that you cannot pay more. If he is not willing to pay the
price then tell him that you can look elsewhere. Then most of the seller definitely reduces the
price of the vegetable.

2. Geographical location
The vegetable stall should be nearer to your home. The price of the vegetable is never
so high and hence do not go to a distant place where you need to travel by bus or rikshaw to
get the vegetable. You simply spend double amount to buy such a cheap vegetable.
Remember that you should not spend other expenses just to buy a vegetable. If you think
that the vegetable seller nearer to your home does not sell fresh vegetables then you can
walk a little distance and buy the vegetables. Always try to minimize costs.

3. The vegetable you need

Before buying a vegetable you must properly note down the type of vegetables you
want to buy. Some people hastily buy the vegetables that are already kept in the house.
Check out into your baskets, refrigerators or bags properly the type of vegetables that are
already bought. You must buy the vegetables that are not kept in the house.

4. Quantity of buying
You must buy the vegetables depending upon the number of members in the house
and the consumption of vegetables. If three members are residing in the house then buy the
quantity that suits your needs. You must also have the idea of total consumption in the
house. Normally if three members reside in the house the quantity that is required is ¼ kg.
The vegetables should be consumed during the day. Do not buy many vegetables in the

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 house and stuff the fridge. Even refrigerators cannot preserve vegetables for more than 3
days.

5. Freshness of the vegetables

The vegetables that are to be bought should be fresh. So do you buy the vegetable
that seem to be very stale. The vegetables may not be the ones that are freshly bought from
the market but they should not lose their texture. If you are buying ladies finger then the
vegetable should appear smooth when you touch it. If the vegetable gets stale, then it
becomes rougher. In this way you have to test many other vegetables before buying.

6. Good quality
The vegetable should not be rotten from within and should appear good. If the
vegetable is rotten then usually a black pore appears somewhere. You must view the
vegetables very carefully before buying.

Tips for buying fresh vegetables

When shopping for vegetables, key factors are firmness and color. Choose those that
are as firm or crisp as possible and consistent in coloring. Unlike fruit, smell doesn’t play a
big factor in a vegetable’s freshness, although anything that smells overly sweet or sour is
likely passed its prime. As you browse your produce aisle, consider the following:

 Bell Peppers—Bell peppers should be firm and void of any soft spots. No matter which color
 pepper you are purchasing, look for consistency along the entire surface and avoid any with
split or broken stems.
 Cauliflower and Broccoli—Color is a key indicator of the freshness of these vegetables.
Broccoli should be a pale green and cauliflower should be an off-white, void of any yellowing
or browning. The heads should be heavy and compact.
 Corn—The husk of corn should be pale green and moist looking, free of any browning or
drying.  Whether purchased with or without the husk, the kernels should be plump and firm to
the touch.
 Root Vegetables—Carrots, beets, potatoes, and onions should be hard to the touch and
free of any cracking or soft spots. If roots are still attached, they should be sturdy and crisp,
void of any wilting.
 Leafy Greens—Use your fingers to assess as many layers of the greens as possible. Both
the leaves and stalk of kale, lettuce, and cabbage should be crisp, void of wilting or
browning. Check for any tears in the leaves. While a few are expected to occur during
delivery, avoid any with tears that are beginning to brown.

Activity 4

Direction : Tell whether the statement is true or false. Write T if the

statement is true and the letter F if not true. Write you answers on the answer
sheet.

______1. Price is an important factor to consider in buying vegetables.

______2. In buying vegetables, the stall should be near to your home.

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______3. Before buying vegetables, you must properly note the type of
vegetables you want to buy.  
______4. One must have the idea of the total consumption in the house when
buying vegetables.
______5. If a vegetable gets stale, this means it becomes rougher.
______6. The good quality of the vegetable does not appear good.
______7. In buying broccoli , the color should be dark green.
______8. Carrots, beets, potatoes, and onions should be soft to touch and
free of any cracking or soft spots.
______9. Use your fingers in assessing leafy green vegetables.
______10. Your senses does not play a big role in identifying the best fruits
and vegetables.

Washing Raw Vegetables Following Standard Procedure

Washing of all fresh produce must be done using running and drinking water
before peeling, cutting or eating.

 Wash hands with hot soapy water, for at least 20 seconds, before and after
handling fresh produce, or raw meat, poultry or seafood, as well as after using the
bathroom, changing diapers, or handling pets.

 Wash all fresh produce under running, drinking water before peeling, cutting
or eating. The wash water temperature should be 10 degrees warmer than the
temperature of any produce being washed to prevent thermal shock and
absorption of water and bacteria to the inside cells.

 Scrubbing with a clean brush is only recommended for produce with a tough
rind or peel (such as carrots, potatoes, cucumbers and squash) that will not be
bruised or scratched by the brush bristles.

 Discard outer leaves of leafy vegetables like lettuce and cabbage before

washing.

 Do not wash fruits and vegetables with bleach or soaps - it can absorb into the
product and change the taste.

 Use of wax coatings on some produce keeps the moisture and keep good
quality. Wax coatings are safe to eat. Remove the wax by scrubbing with a
produce brush under running water.

Clean fresh produce before preserving even if it will be peeled.

 Work in small quantities to prevent loss of quality and nutrients.

 Wash produce with clean running water that is close to the temperature of the
produce. If the water temperature is too warm or too cold, any bacteria near an
opening or cut may contaminate the produce.
 Wash and drain produce BEFORE removing caps, cores, pits, seeds, skins or
shells.
 Wash through several changes of clean water in a clean sink. Use water at a
temperature close to the temperature of the produce.
 Wash produce with rinds and skins using a vegetable brush under running water.

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  Lift produce out of the water so the dirt is washed off and will not get back on the
food.
 Do not let produce soak in water.
 Do not use soap or bleach to wash produce. These products may change the
flavor and may not be safe to consume.

Activity 5

Tell whether the statement is true or false. Write T on the space

provided if true and the letter F if not true.

______1. We wash hands using soapy water for at least 20 minutes.

______2. All fresh, new and old produce should be washed under running
drinking water before peeling, cutting or eating.
______3. Scrubbing with a clean brush is not recommended for produce
with a tough rind or peel that will not be bruised by the brush
bristles.
______4. Retain outer leaves of leafy vegetables like lettuce and cabbage
before washing.
______5. Wash fruits and vegetables with bleach or soaps so as not to
change the test.
______6. Use of wax coatings on some produce will keep the moisture and
preserve good quality.
______7. Wash produce with clean running water that is close to the
temperature of the produce.
______8. Wash produce with rinds and skins using a vegetable brush
under running water.
______9. Wash and drain produce BEFORE removing caps, cores, pits,
seeds, skins or shells.
______10. Do not let produce soak in water.

Cooking Frozen and Canned Vegetables

A.) Frozen Vegetables

 Examine all frozen products when received to check quality.
 Frozen vegetable requires shorter time in cooking because they have been
partially cooked.
 Cook from the frozen state. Can cook directly into steamer or boiling salted
water.
 Corn on the cob and vegetables that freeze in solid block like squash, should
be thawed for even cooking.
 Add less salt. Most frozen vegetables are slightly salted during processing.

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 B.) Canned Vegetables

 Drain vegetables and place half the liquid in a cooking pot, and bring to boil.
 Add vegetables and heat to serving time. Do not boil for a long time.
 Season liquid before adding vegetables to blend flavors of herbs and spices.
 Use butter to enhance the flavor of most vegetables.

Frozen vegetables Canned vegetables

1. Examine all frozen products when 1. Drain vegetables and place half the
received to check quality liquid in a cooking pot, and bring to boil.
2. Frozen vegetable requires shorter 2. Add vegetables and heat to serving
time in cooking because they have time. Do not boil for a long time
been partially cooked
3. Cook from the frozen state. Can be 3. Season liquid before adding vegetables
cooked directly into steamer or boiling to blend flavors of herbs and spices.
salted water.
4. Corn on the cob and vegetables 4. Use butter to enhance the flavor of most
frozen in solid block like squash, should vegetables
be thawed for even cooking
5. Add less salt. Most frozen
vegetables are slightly salted during
processing

Thawing Frozen Vegetables

Thawing frozen vegetables is actually a little more complex than the standard method
of thawing meats and seafood overnight in the refrigerator. Frozen vegetables are an easy
way to include more nutrient-rich foods in your diet. They are convenient, have a long shelf
life and cook 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.

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1. Cook From Frozen

The preferred method of thawing frozen vegetables is to cook them direct from frozen.
Bring a little water ½ to 2/3 cup per 16 ounces of frozen vegetables to boil in a covered
saucepan over medium heat. Add the vegetables and cover.

Separate the pieces as they cook. Continue doing it until the vegetables are tender,
typically 7 to 10 minutes.

To stir-fry frozen vegetables, heat a wok or a skillet , add peanut oil. Add the frozen
vegetables and cook for 5 to 7 minutes until crisp.

2. Microwave

Microwave frozen vegetables is an alternative of cooking direct from frozen. Place

them directly in a microwave-safe bowl with 2 to 4 tablespoons of water, and microwave it for
4 minutes. Check the vegetables and stir. Continue cooking minute by minute until heated
through.

For large ears of corn on the cob moderately in the microwave if you plan to boil them
on the stove top, and consume immediately after cooking. This process will heat the cobs
through before the kernels turn mushy. Smaller ears may be good to boil directly from frozen.
Microwave frozen ears of corn in ¼ cup of water. Start with 4 to 6 minutes for two ears, 8 to
10 minutes for four ears, and 11 to 14 minutes for six ears.

3. Thaw Under Water

Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip greens
and spinach. Do this by holding them in their packaging under
cold running water. Avoid using warm or hot water. Press the packaging lightly with your
fingers and thumbs to feel the change in texture of the frozen vegetables to thawed. Open
the packaging and briefly drain in a colander before using in a recipe.

Tip

It is important to cook frozen vegetables immediately after thawing to avoid

mushiness.

If you also 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

Please do not thaw foods, including vegetables, on the counter or outside because it
will invite dangerous bacteria, which can lead to food poisoning. If you thaw vegetables in the
microwave they reach a high temperature that calls 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.

Activity 6

Read the questions carefully. Write T on the space provided if the

statement is true and the letter F if not true.

______1. Frozen vegetables are often picked at the peak of ripeness and
flash frozen, to preserve nutrients and prevent spoiling.
______2. The preferred method of thawing frozen vegetables is to cook
them direct from frozen.
______3. Microwave frozen vegetables is an alternative of cooking direct
from frozen.
______4. Defrost exact leafy and bulky frozen vegetables, like broccoli
spears turnip greens and spinach.
______5. In thawing vegetables under water ,do not use warm or hot water.
______6. In cooking, cook frozen vegetables immediately after thawing to
avoid mushiness.
______7. Corn on the cob is best thawed in the refrigerator or in cold water
before cooking.
______8. If you have left your vegetables outside of the refrigerator for more
than two hours, discard them, as they may have developed
bacteria.
______9. Frozen vegetables are the easiest way to include more nutrient-
rich foods in your diet.
______10. Thawing vegetables in the microwave oven that reaches a high temperature that
calls bacteria, you must cook them immediately to preserve quality and
prevent food-borne illness.

Ways of Cooking Vegetables

1. Boiling and steaming –

Vegetables are drained as soon as they are cooked
and then cool quickly under cold water to prevent
overcooking from the residual heat. They are reheated
quickly by sautéing in butter or other fat. Seasonings and
sauces are added at this stage.

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 2. Sautéing and Pan – Frying
Both methods may be used to complete cooking or
precooked or blanched vegetables. Also used for
complete cooking of raw vegetables.

3. Braising
The blanched or raw vegetable, is placed in the pan
then liquid is added (stock, water, wine) to cover
vegetables, then cooked slowly.

4. Baking
Cooking starchy vegetables using heat of the oven,
rather than range top. Starchy vegetables are baked
because the dry heat produces a desirable texture.

5. Deep – frying
Vegetables large enough to coat with breading or
batter may be fried. Quick – cooking vegetables can
be fried raw. Some, may be precooked by simmering
or steaming briefly to reduce the cooking time in frying.

Activity 7

Direction: Read the statements below. Fill in the blanks with the
correct answer. Write your answers on the answer sheet.

1. As __________ demand healthier menu options, professional kitchens

today are combining more vegetables into their menus.
2. Since ____________ are delicate in nature and deteriorates rapidly, they
must be handled with extra care to maintain their integrity.
3. Deep-frying, ___________, braising, and roasting develop distinct
textures, colors and flavours through caramelization or the addition of
flavourful liquids..
4. Packed with flavour and __________, fresh vegetables are important part
of our diet .
5. To get the full nutritional benefit, vegetables must be _____________ as

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 lightly as you can.

6. As any nutritionist will tell you, eating a wide variety of foods is essential
for good ____________.
7. Vegetables should be ____________ before they are frozen for the
purpose of destroying enzymes that will cause deterioration.
8. Roasting works by intensifying ___________ and causing natural sugars
to caramelize, creating a crisp outer coating and a tender center.
9. Griddling and _____________ are direct heat cooking methods which
produce vegetables with a crisp coating and a tender centre.
10. To get the chargrilled stripe _________, don’t move them as they cook,
just turn them once.

Activity 8

Direction: From the six methods of cooking vegetable, select two and
compare . Write your answers in your activity notebook. For
checking your answer, refer to the rubric given.

SCORE

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Boiling Vegetables

Tools/Equipment Needed:
Stove
Pots and pan
Chopping board
Knife
Strainer
Ladle

Ingredients:
Vegetables (any kind)
Water

Procedure:
Boiling Vegetables
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required doneness.
 Green vegetables and strong flavored vegetables are cooked
uncovered.
6. Drain vegetables quickly to avoid overcooking.

Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking. Make a shallow, even layers for
uniform cooking.
4. Steam for required time.
5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve at once, or cool quickly.

Sautéing Vegetables

Tools/Equipment Needed:
Stove
Pots and pan
Ladle
Strainer
Spatula

Ingredients:
Vegetables (any kind)

Procedure:
Sautéing Vegetables
1. Prepare vegetables as required.
2. Place sauté pan on high heat.
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 3. When pot is hot, add small amount of clarified butter, oil or other fat enough to coat
the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will be lowered too
much and the vegetables will simmer instead of sauté.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, remove from pan and serve.

Frying Vegetables
1. Prepare mise-en place. Use a griddle if only a small amount of fat is required.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to desired degree of browning.
4. Turn vegetables with a spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.

Braising Vegetables

Tools/Equipment Needed: Ingredients:

Stove Vegetables
Pots and pan Water or wine
Strainer
Ladle

Procedure:
1. Heat pan, add fat.
2. Place vegetables in a pan.
(Vegetables may or may not be cooked in fat before adding liquid)
3. Add liquid, stock, water or wine or combination of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the cooking liquid, or drained off the liquid and reduced over high
heat before serving to concentrate flavor.

Cooking Vegetables by Baking and Deep Frying

Tools/Equipment Needed:
Oven, Stove
Fryer
Pots and pan
Baking pan

Ingredients:
Vegetables
Breading
Oil

Procedure:
Baking Vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.

Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).

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 3. Prepare food items as required. Apply breading or batter if necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary, hold uncovered in a warm place for the shortest
possible time.

Vegetable Tagliatelle

Tools/Equipment Needed:
Chopping board
Knife
Pots and pan
Coriander
Ladle

Ingredients:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed
450 grams. celery root, peeled
4tbsp. butter

Procedure:
1. Cut vegetables lengthwise into thin slices. About 1/8 inches thick, cut into long thin
strips to resemble flat noodles.
2. Blanch each vegetable separately into boiling salted water. Refresh under cold
water and drain.
3. Just before serving, heat butter in saucepan over moderate heat. Add vegetables
and toss in butter until hot.

Sautéed Mushroom

Tools/Equipment Needed:
Pan
Ladle
Plate

Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. clarified butter or
salt to taste
pepper to taste

Procedure:
1. Rinse the mushrooms quickly and dry them with towels. Trim off the bottom of the
stems and slice the mushrooms.
2. Heat sauté pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Sauté over high heat until
browned. Do not overcook.
4. Season with salt and pepper.

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Braised Celery

Tool/Equipment Needed:
Chopping board
Knife
Pan
Ladle

Ingredients:
1 kg celery
4 tbsp butter
1 ½ pt. brown stock or chicken stock
salt to taste
pepper to taste

Procedure:
1. Trim and wash celery. Peel the outside part and use the tender inner stems. Cut into 1
½ inches lengths.
2. Heat the butter in a braising pot and add the celery. Cook over moderate heat until the
celery is just beginning to soften.
3. Add enough stock to cover the celery. Season with salt and pepper to taste. Cover and
cook slowly in an oven or range top until tender.
4. Drain the celery and keep it warm. Reduce the stock over high heat. Adjust the
seasonings and pour the sauce over the celery.

Glazed Sweet Potatoes

Tools/Equipment Needed:
Pan
Ladle
Knife
Chopping board
Baking pan

Ingredients:
1.8 kg sweet potatoes
6 tbsp. water
¾c light corn syrup or maple syrup
6 tbsp. brown sugar
8 tbsp. orange juice
2 tbsp. lemon juice
2 tbsp. butter
½ tsp cinnamon
1/8 t ground cloves
¼t salt

Procedure:
1. Scrub sweet potatoes. Boil or steam until tender. Do not overcook.
2. Spread the potatoes on a sheet pan to cool.
3. Peel the potatoes when they are cool enough to handle. Cut into uniform pieces. Arrange
in a buttered baking pan.
4. Place water, syrup and sugar in a saucepan. Stir over heat until sugar is dissolved. Add
remaining ingredients and boil mixture to form heavy syrup.
5. Pour syrup over potatoes.

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 6. Bake at 350°F until potatoes are thoroughly cooked and glazed, about 45 – 60
minutes.

What I Can Do

Performance Activity

Let us now transfer your learning into real life situation.

Show what you have learned by preparing and cooking at least two (2) vegetable
dishes using different cooking methods. You may use the recipes above. Kindly
prepare in advance. Date of performance – January 25-29, 2021.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in boiling/steaming vegetables and

performs the skill very satisfactorily without supervision and with initiative
and adaptability to problem situations.

3 Follows correctly the procedures in boiling/steaming vegetables and

performs the skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in boiling/steaming vegetables with minor

errors and performs the skill satisfactorily with some assistance and/or
supervision.
1 Was not able to follow the procedures in boiling/steaming vegetables and
performs the skill unsatisfactorily.

Quality Standard of Vegetable Dishes YES NO N/A

Appearance
Bright color typical of the vegetable.
Vegetable pieces are similar in size.
Vegetable pieces are intact (pieces are not overcooked with a mushy
appearance).
There is no visible oil or fat.
Garnish is edible and appropriate for the dish.
Texture or Consistency
Vegetable is at the peak of ripeness.
All pieces of the vegetable have the same texture.
Flavor and Seasoning
Vegetable has a definite, good flavor.
Seasonings are detectable but not overpowering.
Seasonings enhance the vegetable flavor.
A minimal amount of salt has been added (recipe used).
A minimal amount or no fat has been added (recipe used).
If a sauce is used, it complements the vegetable (mild, not
overpowering).
Service Temperature
160 °F – 180 °F
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