COOKERY 10

Name: _______________________________ Learning Module 10

Grade and Section: ____________________
SECOND QUARTER

What is this module all about?

The following topics are included in this module:
(1) Prepare vegetable dishes
a. Market forms of vegetables
b. Effects of cooking vegetables
c. Guidelines in cooking vegetable
d. Methods of cooking vegetables dishes

What do you need to learn?

In this module, you are expected to meet the following competencies:
(1) identify market forms of vegetables;
(2) analyze the effects of cooking vegetables;
(3) familiarize oneself on the guidelines in cooking vegetables;
(4) identify the different methods of cooking vegetables; and
(5) cook variety of vegetable dishes following appropriate cooking methods to preserve
optimum quality and nutrition TLE_HECK10VD-IIb-c-10

Pre-Test

I. Multiple Choice
Directions: Read each question carefully. Encircle the letter which corresponds to the correct
answer.

1. Which method alters the flavor, texture, and appearance of vegetables but tends to make vegetables
digestible?
A. Canning C. Drying
B. Chilling D. Freezing
2. Which of the following is described as “raw vegetables that were cleaned, placed in sealed containers, and
underwent processing at high temperature for a certain period of time”?
A. Canned C. Dried
B. Chilling D. Freezing
3. Which of the following is the effect of lime in vegetable fiber when added in cooking?
A. Firm C. Soft
B. Limp D. Tough
4. Which of the following vegetables absorb water when cooking because of the hygroscopic property of
starch?
A. Dried beans C. Fibrous vegetables
B. Green leafy vegetables D. Yellow vegetables
5. Which of the following is the effect of acid when added in cooking green vegetables?
A. Color is stable C. No effect
B. Little effect D. Olive green

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 II. Identification
Directions: Identify what is being described in each of the following items. Choose your answers
from the words in the box. Write only the letters of your answer before each number.
A. Boiling D. Baking G. Steaming
B. Sautéing E. Deep-frying
C. Braising F. Stir-frying

_________ 1. It is a method of cooking applicable for vegetables with high moisture content, which will
turn to steam in the dry heat of an oven.

_________ 2. It is a quick- cooking method that maintains much of the nutrient value, color, and texture
of vegetables.
_________ 3. It is a fast method of cooking vegetables.
_________ 4. It is an acceptable and desirable method of cooking vegetable because it retains many
water-soluble nutrients.
_________ 5. It is a fairly quick-cooking method for vegetables with high nutrient retention, but also
increased calories from the retained cooking oil.

Refer to the Answer Key on the last page of this module to check your answers.

Day 1: Prepare Vegetable Dishes (Synchronous Session)

Concept Notes:

Vegetables are prepared in different ways; they can be eaten raw or cooked. They are available in
the market fresh, frozen, dried, and canned. Eating vegetables provides health benefits to people such as
reducing the risk of some chronic diseases, protecting them against cancers, reducing obesity and diabetes,
lowering blood pressures, reducing the risk of developing kidney stones, and helping to decrease the rate of
bone loss.

Market Forms of Vegetables

1. Fresh- These are vegetables that have undergone little or no processing from the time they were
harvested to the time they were marketed or sold. The color, flavor, and texture of fresh vegetables
will tell that they are at their best. The price is lower compared to other forms.
2. Frozen- Often sold in packs, frozen vegetables are almost as convenient to serve and use as canned
vegetables. They require space in the freezer. Freezing is effective when preserving vegetables
because this inhibits the growth of spoilage-causing bacteria. Also, the color is retained when frozen.
3. Canned- These are raw vegetables that were cleaned, placed in sealed containers, and underwent
processing at high temperature for a certain period of time. Some canned vegetables are seasoned or
sauced.
4. Dried- These are vegetables that are preserved by drying. Drying alters the flavor, texture, and
appearance of vegetables but the process tends to make vegetables digestible.

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 softens hemicellulose

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 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
Color Components of Vegetables
• Chlorophyll- It is responsible for the green color of plants.
• Carotenoids- It is the yellow orange to red soluble pigments found in plants.
o Beta carotene from carrots and squash
o Lycopene from tomatoes
• Flavonoids
o Anthocyanin- It is responsible for red and blue to violet pigments of plants.
o Anthoxanthin- It is responsible for the yellow pigments.

Effect of Acid, Alkali, and Prolonged Cooking on Vegetable Color

Pigment Effect of Acid Effect of Alkali Effect of Prolonged Solubility in water
(examples: (example: baking Cooking
vinegar, fruit soda)
juices)
Chlorophyll Olive green Intensifies green Olive green Slightly soluble
color
Carotene Little effect Little effect Little effect unless Slightly soluble
excessive way
darkens
Anthocyanin Color is stable Deeper red, purple Little effect Very soluble
or blue depending
on alkalinity
Anthoxanthins No effect Yellow Darken if Very soluble
excessive in the
presence of iron
4. Changes in nutrients
a. Carbohydrates
• moist heat cooking – gelatinization of starch
• dry heat cooking – dextrinization of starch
• caramelization of sugar
b. Protein becomes more soluble and digestible
c. Vitamins may be destroyed in heat, like vitamin C
d. Minerals are washed into the cooking liquid or oxidized

Exercise No. 10.1

A. Classification
Directions: Classify the following examples of vegetables as Fresh, Frozen, Canned, or Dried. Write
only the letter of your answer.
A. Fresh B. Frozen C. Canned D. Dried

___1. Mung bean

___2. Mixed vegetables (carrot, peas, corn)
___3. Pechay
___4. Asparagus in brine solution
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 ___5. White beans

B. Identification
Directions: Identify the effects of cooking in each of the following items. Choose your answers from
the list of words indicated by the letters below. Write only the letters of the correct answer before each
number.
A. Changes in texture
B. Changes in color
C. Changes in nutrients
D. Water either lost or absorbed

_________ 1. Leafy vegetables become limp

_________ 2. Broccoli turns olive green
_________ 3. Gelatinization of starch
_________ 4. Fibrous vegetables soften
_________ 5. Dried beans become mushy

Day 2: Asynchronous Activity

Activity No. 10.1

Time started: ______

Time finished: ______

A. Multiple Choice.
Directions: Read each question carefully. Encircle the letter which corresponds to the correct
answer.
1. Which of the following color components of the vegetables refers to the yellow orange to red
soluble pigments found in plants?
A. Anthocyanin C. Carotenoid
B. Anthoxanthin D. Chlorophyll
2. Which of the following color components of the vegetables is responsible for the yellow pigments?
A. Anthocyanin C. Carotenoid
B. Anthoxanthin D. Chlorophyll
3. Which of the following color components of the vegetables is responsible for the red and blue to
violet pigments?
A. Anthocyanin C. Carotenoid
B. Anthoxanthin D. Chlorophyll
4. Which of the following color components of the vegetables is responsible for the green color of
plants?
A. Anthocyanin C. Carotenoid
B. Anthoxanthin D. Chlorophyll
5. Which of the following vegetables absorbs water when cooking because of the hygroscopic property
of starch?
A. Dried bean C. Fibrous vegetable
B. Green leafy vegetable D. Yellow vegetable
6. Which of the following is the effect of acid when added in cooking green vegetable?
A. Color is stable. C. No effect
B. Little effect D. Olive green
7. Which of the following methods alters the flavor, texture, and appearance of vegetables but the
process tends to make vegetables digestible?
A. Canning C. Drying
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 B. Chilling D. Freezing
8. Which of the following methods is effective when preserving vegetables because this inhibits the
growth of spoilage-causing bacteria and retains color of foods?
A. Canning C. Drying
B. Chilling D. Freezing
9. Which of the following is described as “raw vegetables that were cleaned, placed in sealed
containers, and underwent processing at high temperature for a certain period of time”?
A. Canned C. Dried
B. Chilled D. Frozen
10. Which of the following market forms of vegetable is often sold in packs, almost as convenient to
serve and is used as canned vegetable?
A. Canned C. Dried
B. Chilled D. Frozen

Day 3: Guidelines in Cooking Vegetable (Synchronous Session)

Concept Notes:

Guidelines in Cooking Vegetable

General Rules of Vegetable Cookery
1. Do not choose mature vegetables.
2. Wash vegetables thoroughly to remove dirt and sand.
3. Store fresh vegetables in the refrigerator except for onions and potatoes.
4. Don’t overcook the vegetables.
5. Cook the vegetables in small amount of water to minimize loss of nutrients.
6. Prepare vegetable as close to service time as possible and in small quantities.
7. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service
time.
8. Never use baking soda with green vegetables to prevent loss of nutrients.
9. Cut vegetables uniformly for even cooking.
10. Cook green vegetables and strong-flavored vegetables uncovered.
11. When cooking large quantities of vegetables, cook them in smaller batches.
12. Whenever possible, boil vegetables such as carrots and potatoes with their skin.

Standard Quality of Cooked Vegetables

1. Color - Bright, natural color
2. Appearance on plate
• should be cut neatly and uniformly
• should be attractively arranged with appropriate combinations and garnishes
3. Texture
• should be cooked to the right degree of doneness
• Crisp – should be 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.
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 • Combine acid vegetables like tomatoes to green vegetables just before serving to prevent
discoloration of greens.

Culinary Terms of Vegetables

Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into uniform slices
Florentine – spinach

Exercise No. 10.2

True or False. Directions: Read the statements carefully. Write TRUE if the statement is correct, and
FALSE if it is incorrect. Write your answer before each number.
1. Green vegetables should be cooked uncovered to preserve the green color.
2. Vegetables should be cooked separately for different cooking times, and then combined.
3. Baking soda is used in cooking vegetables to prevent loss of nutrients.
4. Onions and potatoes should be stored in the refrigerator.
5. When cooking large quantities of vegetables, cook them in smaller batches.
6. Vegetables should be cooked to the right degree of doneness.
7. Seasonings should not mask the natural flavors of vegetables.
8. Boil vegetables such as carrots and potatoes with their skin removed.
9. Vegetables should be cooked in advance and in small quantities.
10. Vegetables should be cut uniformly for even cooking.

Day 4: Asynchronous Activity

Activity No. 10.2

Time started: ______

Time finished: ______

I. Matching type
Directions: Match the culinary terms of vegetables in column A with their meanings in column B.
Write only the letter of your answer.

COLUMN A COLUMN B
_______ 1. Dubarry a. asparagus
_______ 2. Printaniere b. braised lettuce
_______ 3. Clamart c. carrots
_______ 4. Lyonnaise d. cauliflower
_______ 5. Forestiere e. cucumbers cooked in butter
_______ 6. Ceecy f. mushrooms
_______ 7. Judic g. onions
_______ 8. Princesse h. peas
_______ 9. Doria i. potatoes
_______ 10. Parmienter j. spring vegetables
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 Day 5: Methods of Cooking Vegetables (Synchronous Session)

Concept Notes:

Methods of Cooking Vegetables

Boiling Vegetable is a fast method of cooking vegetables.

1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to a 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.
6. Green vegetables and strong flavored vegetables are cooked uncovered.
7. Drain vegetables quickly to avoid overcooking.

Steaming Vegetable is an acceptable and desirable method of cooking vegetables, since steaming retains
many water-soluble nutrients. It intensifies the green color of green 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.

Sauteing Vegetable is a method of cooking that uses a relatively small amount of oil or fat in a shallow
pan over relatively high heat.

1. Prepare vegetables as required.

2. Place sauté pan on high heat.
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 Vegetable is a method of cooking foods in oil where they are generally turned over once or twice
during cooking.

1. Prepare mise-en place. Use a griddle if only a small amount of fat is required.
2. Heat the pan and add fat.
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 Vegetable- The blanched or raw vegetable is placed in the pan then liquid is added (stock,
water, wine) to cover vegetables, and then cooked slowly.

1. Heat pan, add fat.

2. Place vegetables in a pan. (Vegetables may or may not be cooked in fat before adding liquid)
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 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 drain off the liquid and reduce
over high heat before serving to concentrate flavor.

Baking Vegetable is a method appropriate for vegetables with high moisture content, which will turn to
steam in the dry heat of an oven.

1. Collect all equipment and ingredients.

2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre-heated oven.
4. Bake to desired doneness.

Deep-Frying Vegetable is a fairly quick-cooking method for vegetables with high nutrient retention, but
also increases calories from the retained cooking oil.

1. Collect all equipment and ingredients.

2. Pre-heat fryer to proper temperature (325°F - 350°F).
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.
Stir-frying vegetable means cooking vegetables quickly over high heat while being stirred constantly; it
is a common method of Chinese cookery

1. Cut vegetable into small pieces.

2. Heat the wok and add fat.
3. Add vegetable and stir constantly over high heat until done.
4. Add seasonings.
5. Remove from wok and serve.

Exercise No. 10.3

Identification. Directions: Identify the method of cooking used for each of the following dishes. Choose
your answers from the list of words below. Write only the letters of your answer before each number.
A. Boiling D. Baking G. Steaming
B. Sautéing E. Deep-frying H. Frying
C. Braising F. Stir-frying

1. Vegetable tempura 6. Buttered vegetables

2. Eggplant parmesan 7. Steamed Broccoli
3. Ginisang Mungo 8. Fried Eggplant
4. Nilagang okra 9. Baked Potato with cheese
5. Adobong Kangkong 10. French fries

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 Post Test
A. Multiple Choice
Directions: Read each question carefully. Encircle the letter which corresponds to the correct
answer.
1. Aling Tinay is planning to cook vegetable dish for their lunch as accompaniment for fried chicken.
Which method of cooking vegetable is applicable if she will apply Chinese style of cooking?
A. Baking C. Deep-frying
B. Braising D. Stir frying
2. Filipinos love to eat Pinoy salad. Which method of cooking vegetable is used in preparing this dish?
A. Baking C. Deep-frying
B. Boiling D. Sautéing
3. In TV commercial, Friday is “ginisang mungo” day. Aside from sautéing, which is the first method of
cooking applied to mungo?
A. Baking C. Deep-frying
B. Boiling D. Sautéing
4. To intensify the green color of green vegetables, which method of cooking vegetable should you
apply?
A. Boiling C. Steaming
B. Frying D. Sautéing
5. Eggplant is commonly cooked in pan with oil, which is generally turned over once or twice during
cooking. To which method of cooking vegetable does it belong?
A. Boiling C. Steaming
B. Frying D. Sautéing
6. Which method of cooking vegetable is applied when blanched or raw vegetable is placed in the pan
then liquid is added (stock, water, wine) to cover vegetables, and then cooked slowly?
A. Baking C. Deep-frying
B. Braising D. Stir frying
7. French fries are one of the best-selling products of Jollibee. Which method of cooking vegetable is
used in this product?
A. Baking C. Deep-frying
B. Braising D. Stir frying
8. Which method of cooking vegetable is appropriate for vegetables with high moisture content?
A. Baking C. Deep-frying
B. Braising D. Stir frying
9. Which method of cooking vegetables is considered quick-cooking but also increases calories from the
retained cooking oil?
A. Baking C. Deep-frying
B. Braising D. Stir frying
10. Which method of cooking vegetables is considered fast cooking?
A. Baking C. Boiling
B. Braising D. Broiling

CONGRATULATIONS!
You have successfully accomplished your tenth module!
I hope you have gained all the learning competencies on this module. Good job, Batang DICES!

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 Self-check

Here are the answers in the Pre-test. Please look at this part, only after accomplishing the module and the
tests included. Remember, be honest! Please check your answers and determine E 5.
how much knowledge you have attained. Then you may go back to answering the rest G 4.
of this module. A 3.
F 2.
D 1.
II. Identification
5. D
4. A
3. A
2. A
1. C
How many items did you get correctly? Let’s now continue with our lessons to I. Multiple Choice
better understand the topics. Pre-test

References

DepEd Cookery 10 Module p. 144; 150, 166-168; 171-176 Bernardino, Josephine et. Al., Phoenix
Publishing House, TLE 10.p.65

NO PART OF THIS PUBLICATION MAY BE REPRODUCED, DISTRIBUTED, OR TRANSMITTED IN

ANY FORM OR BY ANY MEANS, WITHOUT THE PRIOR WRITTEN PERMISSION OF THE
AUTHOR.

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 My Personal Notes

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