Cookery NCII - CBLM - Module 8-Prepare Vegetable Dishes

COMPETENCY-BASED LEARNING MATERIAL (CBLM)
Sector: TOURISM
Qualification Title: COOKERY NC II
Unit of
Prepare Vegetable Dishes
Competency:
Module Title: Preparing Vegetable Dishes
Sisters of Mary School-Girlstown, Inc.

Talisay City, Cebu
Contact details (032)272-3828

smstalisay@thesistersofmaryschools.edu.ph
Jessa Mae G. Alpuerto, LPT

Module Developer
The Sisters of Mary Schools-Philippines,
Administrative, Research and Development Center
ALL RIGHTS RESERVED 2021. No part of this CBLM may be

reproduced, transmitted, stored or used in any form or by any
means—graphic, electronic, or mechanical including but not
limited to photocopying, recording, scanning, digitalizing, taping,
Web distribution, information networks, or information storage
and retrieval systems, without the prior written permission from
the Sisters of Mary School.
HOW TO USE THIS MODULE
Welcome to the Module “Preparing Vegetable Dishes”. This module contains

training materials and activities for you to complete.
The unit of competency “prepare vegetable dishes” contains knowledge,

skills and attitudes required as prerequisite for the Cookery NC II course.
You are required to go through a series of learning activities to complete

each of the learning outcomes of the module. In each learning outcome, there are
Information Sheets and Job Sheets. Follow these activities on your own and
answer the Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your facilitator for assistance.
Remember to:
 Work through all the information and complete the activities in each
section.
 Read information sheets and complete the self – check. Suggested

references are included to supplement the materials provided in this
module.
 Perform the Operation Sheets and Task Sheets to your facilitator for
evaluation and recording in the Achievement Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When
you feel confident that you have had sufficient practice, ask your Trainer
to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Achievement Chart.
After completing this module ask your teacher to assess your competency.
Result of your assessment will be recorded on your competency profile. All the
learning activities are designed for you to complete at your own pace.
Inside this module, you will find the activities for you to complete followed by
relevant information sheets for each learning outcome. Each learning outcome
may have more than one learning activity.
TABLE OF CONTENTS
Module 8
Preparing Vegetable Dishes 1
Lesson 1: Different Types of Vegetable Dishes 4

 Information Sheet 8.1-1-2: Classification of Vegetables 5
 Information Sheet 8.1-3-4: Different Types of Vegetable Dishes 8
 Self-Check 8.1-1-4 13
Lesson 2: Basic Steps in Washing Vegetables 14

 Information Sheet 8.2-1: Basic Steps in Washing Vegetables 15
 Self-Check 8.2-1 17
Lesson 3: Materials Needed in Preparing Vegetable Dishes 18

 Information Sheet 8.3-1: Tools and Equipment 19
 Information Sheet 8.3-2: Methods in preparing the Vegetable Dish 22
 Self-Check 8.3-2 23
 Job Sheet 8.3-2 24
References 26
CBLM for COOKERY NC II
MODULE 8
PREPARING VEGETABLE DISHES
Module Descriptors: This module covers the outcomes required in preparing vegetable
dishes. It consists of learning competencies to understand the skills and knowledge
required in cooking, presenting, and storing various vegetables dishes.
I. Content Standard/s: The trainees demonstrate knowledge on preparing vegetable

dishes.
II. Performance Standard/s: The trainees transfer learning on how to prepare

vegetable dishes.
III. Expected Learning Outcome/s: The trainee is specifically expected to prepare

vegetable dishes.
IV. Learning Competencies: In this module, you are expected to acquire and master
the following competencies.
LESSON 1: Types of Vegetable Dishes

1. Identify classification of vegetable. Know-What –AK
2. Identify components of vegetable. Know-What –AK
3. Determine the different types of vegetable
Know-What –AK
dishes.
4. Determine the effect of cooking vegetable
Know-Why –AK
dishes.
LESSON 2: Basic Steps in Washing Vegetables

Identify the basic steps in washing vegetables. Know- How –MM
LESSON 3: Preparing Vegetable Dishes

1. Distinguish the tools and equipment in
Know-Why –AK
preparing vegetable dishes.
2. Determine common method in preparing
Know- How –MM
vegetable dish
3. Prepare a vegetable dish Know-When –TL
V. Scriptural and Fr. Al’s Message.
Scriptural Message: Proverbs 15:17
" Better a small serving of vegetables with love than a fattened calf with
hatred.”
THE SISTERS OF MARY SCHOOLS-PHILIPPINES 1

Fr. Al’s Message:

“Some people have suggested that I write a book about the Sisters of
Mary Boystown and Girlstown program. You are my living books. I
don’t have to write something on paper. By your life and your daily
actions, you are teaching, telling and showing what we are all about.
That is what it means to be a witness and this is an expression of
gratitude. You have learned here so many pious things: truth, justice,
chastity, prayer, hard work, sense of responsibility, sense of duty and
sense of discipline among other values and principles.”
VI. 21st Century Skills Integration

 Communication  Information Management
 Collaboration & Teamwork  Occupational Health & Safety
Critical Thinking & Problem  Environmental Literacy
Solving
 Lifelong Learning & Career Skills  Entrepreneurship
Learning Innovation
VII. Integration of SMS Core Values

 C – Christ-centeredness  I – Innovativeness and Confidence
 H – Honor and Leadership  S – Service and Joy
 R – Responsibility and Excellence T – Temperance and Obedience
VI. List of Basic Competencies

No. Unit of Competency Module Title Code
Participate in workplace Participating in workplace
1. 500311105
communication communication
Working in a team
2. Work in a team environment 500311106
environment
Practice career Practicing career
3. 500311107
professionalism professionalism
Practice occupational health Practicing occupational
4. 500311108
and safety health and safety
List of Common Competencies

Develop and update industry Developing and updating
1. TRS311201
knowledge industry knowledge
Observe workplace hygienic Observing workplace
2. TRS311202
procedures hygienic procedures
2 THE SISTERS OF MARY SCHOOLS- PHILIPPINES

Performing computer
3. Perform computer operations TRS311203
operations
Perform workplace and Performing workplace and
4. TRS311204
safety practices safety practices
Provide effective customer Providing effective
5. TRS311205
services customer services
List of Core Competencies

Prepare appetizers Preparing appetizers TRS512381
1.
Prepare salads and dressing Preparing salads and TRS512382

2. dressings
Prepare sandwiches Preparing sandwiches TRS512330
3.
Prepare desserts Preparing desserts TRS512335

4.
Prepare egg dishes Preparing egg dishes TRS512385

5.
Prepare cereals and starch Preparing cereals and TRS512386
6.
dishes starch dishes
Prepare seafood dishes Preparing seafood dishes TRS512334
7.
Prepare vegetables dishes Preparing vegetable TRS512384
8.
dishes
Prepare stocks, sauces and Preparing stocks, sauces TRS512331
9.
soups and soups
Prepare poultry and game Preparing poultry and TRS512333
10.
dishes game dishes
Prepare meat dishes Preparing meat dishes TRS512383
11.

LESSON 1: TYPES OF VEGETABLE DISHES
I. Learning Competencies:
A. Identify classification of vegetable (Know-What –AK)
B. Identify components of vegetable (Know-What –AK)
C. Determine the different types of vegetable dishes. (Know-What –AK)
D. Determine the effect of cooking vegetable dishes. (Know-What –AK)
II. Nominal Duration: 200 minutes
III. Contents:
A. Classification of vegetable
B. Components of vegetable
C. Different types of vegetable dishes
D. Effects of cooking vegetable dishes
IV. Learning Outcome No. 1: Identify classification of vegetable, components

of vegetable and determine different types of vegetable dishes and effects of
cooking vegetable dishes
V. Assessment Criteria:
A. Variety of vegetables dishes are prepared following appropriate
Cooking methods to preserve optimum quality and nutrition
B. Suitable sauces and accompaniments are selected and served with

vegetables
C. Vegetables accompaniments are selected to complement and enhance

menu items
VI. Learning Conditions: You will have access to:

A. Lecture room
B. Module
VII. Assessment Method:

A. Oral Questioning
B. Written examination

KNOW-WHAT
Information Sheet 8.1-1-2 Classification of Vegetables
Learning Competency
After reading this information sheet, the trainee will be able to:
 Identify classification of vegetable.
 Identify components of vegetable.
What are the classifications of vegetables?

A. According to  Gourd family
parts of plants - cucumber, pumpkin, chayote
 Seeds and pods

- beans, peas, corn, okra
 Fruit Vegetables
- avocado, eggplant, sweet pepper, tomato
 Roots and tubers

- beet, carrot, radish, turnip, artichoke,
potato, sweet potato

 Cabbage family
- cabbage, broccoli, cauliflower, Brussels
sprouts, bokchoy
 Onion family
- onion, scallion, leek, garlic, shallot
 Leafy greens
- spinach, lettuce, pechay
 Stalks, Stems, and Shoots

- artichoke, asparagus, celery, fennel, bamboo
shoots
 Mushrooms
a. According
to chemical Carbohydrates-rich vegetables
compositio -----seeds, roots, tubers
n
Protein-rich vegetables
–legumes, peas, beans
Fat-rich vegetables
– nuts, olives, avocado
High moisture content

– mushroom, tomatoes, radish, green leafy vegetables
B. According to  Vitamin A
nutritive value – green leafy and yellow fruits and vegetables
Example:
alugbati
ampalaya leaves
kalabasa leaves
malunggay
petchay
sili leaves
 Vitamin C
– yellow vegetables
Example:
cabbage – type vegetables
bell peppers
lettuce
potatoes
dark green and yellow vegetables
 Vitamin B (complex)
– legumes, peas, beans
Example:
ampalaya tops
kulitis
pepper leaves
saluyot
dried beans
KNOW-WHAT

Information Sheet 8.1-3-4 Different Types of Vegetable Dishes

Learning Competency
 Determine the different types of vegetable dishes.
 Determine the effect of cooking vegetable dishes.
What are the types of vegetable dishes?
1. EGGPLANT DISHES1
This list includes dishes in which the main ingredient or one of the essential
ingredients is eggplant.
Karnıyarık is a Turkish dish consisting of eggplant stuffed

with a mix of sautéed chopped onions, garlic, black pepper,
tomatoes, parsley and ground meat.
Rollatini is an Italian-style dish usually made with thin

slices of eggplant that are dusted in wheat flour or lightly
breaded, covered with ricotta and often other cheeses and
seasonings, then rolled up and baked.
Kyopolou is a popular Bulgarian and Turkish relish made

principally from roasted eggplants and garlic
Badımcan dolması (stuffed eggplant) from Azerbaijan,

together with tomato and bell pepper dolmas
Eggplant omelette (tortang talong) is a fritter from Filipino

cuisine made by pan-frying grilled whole eggplants dipped in
an egg mixture. It is a popular breakfast and lunch meal in
the Philippines.
1
Retrieved from https://en.wikipedia.org/wiki/List_of_eggplant_dishes

Ensaladang Talong (Filipino-style Roasted Eggplant Salad)

is a simple Filipino Salad composed of grilled eggplant,
tomatoes, and onions. This is eaten as a side dish and is best
if partnered with grilled dishes such as inihaw na baboy or
grilled pork belly. It can also be eaten along with fried dishes.
Relyenong Talong (Stuffed Eggplant) is made from eggplant

filled with mixture of stir-fried ground meat, potatoes and
some spices. Eggs and flour are also added to let the stuffing
coagulate or solidify similar to those of the burger patties.
Eggplant Steak
The name of this recipe is derive from the process of making
a traditional steak which is made of meat. The cooking
process of this recipe usually needs to fried the eggplant and
separately cooks the sauce. After that, the sauce into the
fried eggplant with onion rings garnish.
2. LEGUME DISHES2
Legumes are grown agriculturally, primarily for their food grain seed.
Bubur kacang hijau is an Indonesian and Malaysian sweet

dessert made from mung beans porridge with coconut milk
and palm sugar or cane sugar.
Fasolada is a Greek and Cypriot soup of dry white beans,

olive oil, and vegetables as peppers, sometimes called the
"national food of the Greeks
Stir-Fried Kabocha Squash and String Beans

meat is browned (third of the way done) and set aside (to
avoid overcooking the meat) before sautéing the onion and
garlic.
Adobong Sitaw is a vegetable dish composed of string beans

cooked adobo style
2
Retrieved from https://en.wikipedia.org/wiki/List_of_legume_dishes

Pork Monggo
Pork monggo is not your typical ginisang monggo dish
because it was prepared differently. You just need to wash
the beans after removing it from the packaging and cook it
immediately – no soaking needed.
3. POTATO DISHES3
The potato is a starchy, tuberous crop. It is the world’s fourth-largest food crop,
following rice, wheat and maize.
Croquette. A small bread-crumbed fried food roll that may

be prepared with many various ingredients such as potato,
ground meats, cheese and vegetables, among others.
Duchess potatoes. Consist of a purée of mashed potato

and egg yolk, butter, salt, pepper, nutmeg, which is forced
from a piping bag or hand-moulded into various shapes
which are then baked
Gamjajeon. A variety of jeon, or Korean style pancake,

made by pan-frying finely grated potato on a frying pan with
vegetable oil
Hash browns. Potato pieces that are pan-fried after being

shredded, julienned, diced, or riced.
Mashed Potato Balls with Cheesy Centers. A deep fried

cheese stuffed mashed potato ball, that melts in your mouth.
The outsides are crispy-crunchy and the insides are filled
with creamy mashed potatoes and a molten core of cheese
3
Retrieved from https://en.wikipedia.org/wiki/List_of_potato_dishes

Potato Salad. A salad dish made from boiled potatoes,

usually containing a dressing and a variety of other
ingredients such as boiled eggs and raw vegetables. In
American restaurants, it is generally considered a side dish,
and usually accompanies the main course.
4. VEGETABLE SOUP4
Vegetable soup is a common soup prepared using vegetables and leaf vegetables as
primary ingredients.
Creamy Squash Soup. It has a taste which similar to that

of pumpkin, but it's much sweeter. It has a slightly nutty
flavor, and being less stringy than pumpkins makes it an
ideal ingredient in purees and soups. The delicate taste of
butternut squash goes excellent with spices and aromatic
herbs like oregano and rosemary.
Healthy Vegetable Soup. These flavourful broths loaded

with a wealth of healthful nutrients, are extremely
beneficial for overall health and wellness. Not only does it
aid in weight loss and eases digestion but also prevents
gastric anomalies, strengthens bones and promotes heart
functioning.
Yachae Gangduenjang-jjigae ( 야 채 강 된 장 찌 개 ): Vegetable

Soybean Paste Stew literally means strong or thick soybean
stew. Change definition
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)
4
Retrieved from https://en.wikipedia.org/wiki/List_of_vegetable_soups

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.
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
Flavor Components of Vegetables

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

---Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans,
cauliflower, asparagus and artichokes.
 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
 Forestiere – mushrooms
 Judic – braised lettuce
 Lyonnaise – onions
 Nicoise – tomatoes concasse cooked with garlic
 Parmientier – potatoes
 Princesse – asparagus
 Provençale – tomatoes with garlic, parsley and sometimes mushrooms or olives

Self-Check 8.1-1-4
I. ENUMERATION
Directions: Give what is asked in each item.
1. Give 2 examples of Eggplant dish

2. Give 3 examples of Potato dish
3. Give 3 examples of Legumes dish
Answer Key 8.1-1-4
1. * Relyenong eggplant
* Eggplant Steak
2. * Hash browns
* Mashed Potato Balls with Cheesy Centers
* Potato Salad
3. * Stir-Fried Kabocha Squash and String Beans

* Bubur kacang hijau
* Pork Monggo
LESSON 2: BASIC STEPS IN WASHING VEGETABLE DISHES
A. Identify the basic steps in washing vegetables. (Know-How –MM)
III. Contents:
A. Basic steps in washing vegetables
IV. Learning Outcome No. 1: identify basic steps in washing vegetables

A. Ingredients are assembled according to correct quantity, type and

quality required
B. Ingredients are prepared based on the required form and time frame
C. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements

A. Lecture room
B. Module

A. Oral Questioning
KNOW-HOW
Information Sheet 8.2-1 Basic Steps in Washing Vegetables
Learning Competency
Identify the basic steps in washing vegetables
What are the basic steps in washing vegetables?
Preparing Fresh Vegetables5

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.
5
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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.
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.
Factors to consider in choosing good quality vegetables

1. Freshness
Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety
Different varieties differ in color, shape, texture and sometimes flavor.

HOW TO WASH THE BITTER GOURD?6

1. Scarpe off the rough/rugged surface
- With the help of a peeler, carefully scrape off the bitter gourd’s skin till smooth.
This will lessen the bitterness to a great extent.
2. Remove the seed

- After scraping off the rough surface, slice the bitter gourd and remove the seed
from it before cooking.
3. Rub with salt

- Rub and marinate the bitter gourd in salt for 20-30 minutes to draw out the
bitter juices.
4. Add Sugar
- Balance out the bitterness by sprinkling sugar.
Self-Check 8.2-1
MODIFIED TRUE OR FALSE

Directions: Write TRUE if the statement is correct. If false, change the underlined
words/phrase that makes the statement false.
1. Wash green leafy vegetables in several changes of cold water.

2. Do not soak vegetables for long periods to prevent flavor and nutrient loss.
3. Cabbage, broccoli, cauliflower may be soaked for 30 minutes in warm water to
eliminate insects.
4. Treat vegetables that brown easily with water (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
5. Yellow vegetables can be soaked briefly in cold water to restore crispness.
6
Retrieved from https://www.google.com/amp/s/parenting.firstcry.com/articles/magazine-easy-
ways-to-remove-bitterness-fromkarela-bitter-gourd/%3famp

Answer Key 8.2-1

1. TRUE
2. TRUE
3. Cold salted water
4. Acid
5. Limp vegetables

LESSON 3: PREPARING VEGETABLE DISHES
A. Distinguish the materials needed in preparing vegetable dishes.
(Know-Why –AK)
B. Determine common method in preparing vegetable dish. (Know-How –MM)
C. Designed the mixed vegetables according to its taste. (Know-When –
TL)
III. Contents:
A. Tools and equipment needed in preparing vegetable dishes
B. Methods in preparing vegetable dish
IV. Learning Outcome No. 1: materials needed in preparing vegetable dishes

and methods in preparing vegetable dish.
A. Ingredients are assembled according to correct quantity, type and
quality required
B. Ingredients are prepared based on the required form and time frame
C. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements

A. Lecture room
B. Module

A. Oral Questioning

KNOW-HOW
Information Sheet 8.3-1 Tools and Equipment
Learning Competency
Distinguish the materials needed in preparing vegetable dishes.
7
What are the tools and equipment used in preparing vegetable dishes?
Double boiler – used when temperatures must be

kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without
overcooking.
Funnels – used to fill jars, made of various sizes of

stainless steel, aluminum, or of plastic
Spatula – used to level off ingredients when

measuring and to spread frostings
Temperature Scale - used to measure heat

intensity. Different thermometers are used for
different purposes in food preparation – for meat,
candy or deep-fat frying.
Whisk – for Blending, Mixing used for whipping
7
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eggs or batter, and for blending gravies, sauces,

and soups. The beaters are made of looped steel
piano wires which are twisted together to form the
handle
Refrigerator/Freezer – are necessary in

preventing bacterial infections from foods.
Range – a kitchen appliance used for cooking

food.
Mixer – used for mixing, creaming, beating and

whipping ingredients. The ultimate mixer for
anyone who bakes is, of course, a stand mixer.
Blender – are used to chop, blend, mix, whip,

puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance.
Steamer – for steaming vegetables

Colander – is used to drain excess water after

washing
Chef knife – is used in cutting
Chopping board – is used to hold item while

chopping
KNOW-HOW

Information Sheet 8.3-2 Methods in preparing the Vegetable Dish
Learning Competency
Determine common method in preparing vegetable dish.
General Rules of Vegetable Cookery

 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.
HOW TO COOK 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.
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.
What are the 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.
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.
Self-Check 8.3-2
IDENTIFICATION
DIRECTIONS: Identify the following statements.
1. These are both methods used to complete cooking or precooked or blanched

vegetables.
2. It is a method where in blanched or raw vegetable, is placed in the pan then liquid
is added (stock, water, wine) to cover vegetables, then cooked slowly.
3. It is a method where in vegetables are large enough to coat with breading or batter
to be fried.
4. It is a kitchen tool used to drain excess water after washing.
5. It is a kitchen equipment for steaming vegetables.
Answer Key 8.3-2
Identification
1. Sautéing and Pan – Frying
2. Braising
3. Deep-frying
4. Colander
5. Steamer
KNOW-WHEN
JOB SHEET 8.3-3 Prepare a Vegetable Dish

Title Preparing vegetable dish

Performance Objectives Prepare vegetable dish
Supplies/Materials 1. Ingredients for preparing vegetable
dish (vegetable, oil, spices, etc.)
2. Tools and utensils in the laboratory
Equipment Range, Oven, Chiller
Steps/Procedure 1. Prepare the tools, utensils and
equipment needed.
2. Prepare all the ingredients to be used.
3. Start making vegetable dish.
PERFORMANCE CRITERIA CHECKLIST 8.3-3
Trainees Name: ___________________________ Date: ___________________
After accomplishing the Task Sheet 8.3-3, Did you do the following:
Criteria YES NO
Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks Ingredients are prepared based on the required form
and time frame
Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
Variety of vegetables dishes are prepared following appropriate Cooking
methods to preserve optimum quality and nutrition
Vegetables are uniformly cut and attractively presented
Vegetables dishes are presented hygienically, logically and sequentially
within the required timeframe
Quality trimmings and other leftovers are utilized where and when
appropriate
Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements
Analytic Rubric for Preparing Vegetable Dish

Name: Section:
__________________________________________________________ __________________
1. Quality of the Product Scale
2. Application of Procedures 4 Mastery Level Criteria Rating
3. Use of Tools and Approaching Mastery 1
Equipment 3
Level 2
4. Presentation and Plating 2 Apprentice Level 3
Techniques 1 Beginner’s Level 4
5. Occupational Health and Score
Safety
6. Time Management
Criterion 1: Use of Tools and Equipment
4 Use appropriately all tools and equipment.
3 Use appropriately 6-7 tools and equipment
2 Use appropriately 3-4 tools and equipment.

1 Use inappropriate tools and equipment.

Criterion 2: Application of Procedure
4 Follow all the steps in the procedure.
3 Do not follow 1-2 steps in the procedure.
2 Do not follow 3-4 steps in the procedure.
1 Do not follow more than 5 steps in the procedure.
Criterion 3: Quality of the Product
4 The appearance, taste, smell and texture are appetizing.
3 The appearance, taste, and smell are appetizing, but the texture is not good.
2 The appearance is appetizing, but the product is unpalatable.
1 The appearance, taste, smell and texture are not appetizing.
Criterion 4: Presentation and Plating Techniques
Create height on the plate, use contrasting colors, choose the right plates, play with
4
textures, serve smaller portion sizes, and use edible garnishes and decorations.
3 The presentation and plating lacks 1 element ONLY.
2 The presentation and plating lacks 2-3 elements.
1 The presentation and plating lacks 4-5 elements.
Criterion 5: Occupational Health and Safety
4 Follow OHS and use PPE (apron, hairnet, and face mask).
3 Follow OHS and use only 2 PPE.
2 Do not follow OHS and use on 1 PPE.
1 Do not follow OHS and do not use PPE.
Criterion 6: Time Management
4 Complete the task ahead of time.
3 Complete the task within 75 minutes.
2 Complete the task within 76-85 minutes.
1 Complete the task in 86 minutes and beyond.

References:
(Caunan, 2014)https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339
(Wikipedia) https://en.wikipedia.org/wiki/List_of_eggplant_dishes
(Nagaraj, 2019) https://en.wikipedia.org/wiki/List_of_legume_dishes
(Nagaraj, 2019)
https://www.google.com/amp/s/parenting.firstcry.com/articles/magazine-easy-ways-to-
remove-bitterness-fromkarela-bitter-gourd/%3famp

Cookery NCII - CBLM - Module 8-Prepare Vegetable Dishes

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Cookery NCII - CBLM - Module 8-Prepare Vegetable Dishes

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COMPETENCY-BASED LEARNING MATERIAL (CBLM)

Qualification Title: COOKERY NC II

Module Title: Preparing Vegetable Dishes

Sisters of Mary School-Girlstown, Inc.

Contact details (032)272-3828

Jessa Mae G. Alpuerto, LPT

ALL RIGHTS RESERVED 2021. No part of this CBLM may be

Welcome to the Module “Preparing Vegetable Dishes”. This module contains

The unit of competency “prepare vegetable dishes” contains knowledge,

You are required to go through a series of learning activities to complete

 Read information sheets and complete the self – check. Suggested

Lesson 1: Different Types of Vegetable Dishes 4

Lesson 2: Basic Steps in Washing Vegetables 14

Lesson 3: Materials Needed in Preparing Vegetable Dishes 18

I. Content Standard/s: The trainees demonstrate knowledge on preparing vegetable

II. Performance Standard/s: The trainees transfer learning on how to prepare

III. Expected Learning Outcome/s: The trainee is specifically expected to prepare

LESSON 1: Types of Vegetable Dishes

LESSON 2: Basic Steps in Washing Vegetables

LESSON 3: Preparing Vegetable Dishes

V. Scriptural and Fr. Al’s Message.

Scriptural Message: Proverbs 15:17

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 1

Fr. Al’s Message:

VI. 21st Century Skills Integration

VII. Integration of SMS Core Values

VI. List of Basic Competencies

List of Common Competencies

2 THE SISTERS OF MARY SCHOOLS- PHILIPPINES

List of Core Competencies

Prepare salads and dressing Preparing salads and TRS512382

Prepare desserts Preparing desserts TRS512335

Prepare egg dishes Preparing egg dishes TRS512385

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 3

LESSON 1: TYPES OF VEGETABLE DISHES

II. Nominal Duration: 200 minutes

IV. Learning Outcome No. 1: Identify classification of vegetable, components

B. Suitable sauces and accompaniments are selected and served with

C. Vegetables accompaniments are selected to complement and enhance

VI. Learning Conditions: You will have access to:

VII. Assessment Method:

4 THE SISTERS OF MARY SCHOOLS- PHILIPPINES

Information Sheet 8.1-1-2 Classification of Vegetables

What are the classifications of vegetables?

 Seeds and pods

 Roots and tubers

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 5

 Stalks, Stems, and Shoots

High moisture content

THE SISTERS OF MARY SCHOOLS-PHILIPPINES 7

Information Sheet 8.1-3-4 Different Types of Vegetable Dishes

What are the types of vegetable dishes?

Karnıyarık is a Turkish dish consisting of eggplant stuffed

Rollatini is an Italian-style dish usually made with thin

Kyopolou is a popular Bulgarian and Turkish relish made

Badımcan dolması (stuffed eggplant) from Azerbaijan,

Eggplant omelette (tortang talong) is a fritter from Filipino

8 THE SISTERS OF MARY SCHOOLS- PHILIPPINES

Ensaladang Talong (Filipino-style Roasted Eggplant Salad)

Relyenong Talong (Stuffed Eggplant) is made from eggplant

Bubur kacang hijau is an Indonesian and Malaysian sweet

Fasolada is a Greek and Cypriot soup of dry white beans,

Stir-Fried Kabocha Squash and String Beans