Tle 10 - Cookery

Quarter 2
What was
the topic
we have • Egg dishes
discussed
• Pasta dishes
in the
first
quarter?
Processing Questions:
1. What was the title of the song?
2. What are the vegetables mentioned?
3. Is our country rich in vegetables?
OBJECTI At the end of the
lesson, you should be
VE able to:

• Identify the market

forms of vegetables
ACTIVITY 1
List down vegetables found in your
locality and state how it is cooked.
Rubrics
CRITERIA POINTS
Cooperation 3
Idea 3
Presentation 4
TOTAL 10
Vegetables found in your locality How do you cook these
vegetables?
Presentation
MARKET FORMS
OF VEGETABLES

COOKERY 10 – SECOND QUARTER

Fresh
Vegetables
Fresh vegetables include all
product that are newly
harvested. They have not been
processed.
Dried
Vegetables
• Dried vegetables are vegetables
that have been dehydrated using
different methods such as freeze
drying, drum drying, air drying and
sun drying to prolong their shelf life
and to concentrate their flavor.
 • Frozen vegetables are vegetables that
had their temperature reduced and
maintained below their freezing point
for storage and transportation purposes

Frozen • First, they are washed thoroughly.

• Some vegetables are then blanched, or

Vegetable cooked quickly in boiling water, and

then shocked in ice water to stop the
cooking process.
s • The vegetables are then sorted and
inspected to remove those that are not
safe to eat.
• Lastly, they are packaged and shipped
off to the market
 • Canned vegetables are
vegetables that have been
canned after picking to ensure
best flavor and nutrient quality.
Canning is a convenient way of
Canned preserving vegetables for
Vegetables consumption when they are not
readily available and helps keep
vegetables last longer like
freezing and drying. Also, it
makes cooking with vegetables
easier and more convenient.
ACTIVITY
Determine if the statement is True or
False. Write T if the statement is true and
F if not.
1. Canned vegetables are vegetables that have been frozen
after picking to ensure best flavor and nutrient quality.
2. Frozen vegetables are vegetables that had their temperature
reduced and maintained below their freezing point for
storage and transportation purpose.
3. Dried vegetables are vegetables that have been hydrated
using different methods such as freeze drying, drum drying,
air drying and sun drying to prolong their shelf life and to
concentrate their flavor.
4. Fresh vegetables are added with chemicals to delay its
deterioration.
5. Frozen vegetables are dried first before storing in the
refrigerator.
ACTIVITY
Is the different market forms of
vegetables important? Why?
What are the
market forms of
vegetables?

1. Fresh
2. Dried
3. Frozen
4. Canned`
Quiz no. 1
• Multiple Choice. Read the
questions carefully and write
the letter of your answer in
your quiz notebook. Write the
date today and the quiz no.
1. These vegetables are not processed yet.
a. fresh b. cannedc. dried d. frozen
2. These are vegetables that have been dehydrated using different methods.
a. fresh b. cannedc. dried d. frozen
3. ______ is a convenient way of preserving vegetables for consumption when
they are not readily available and helps keep vegetables last longer like freezing
and drying.
a. fresh b. cannedc. dried d. frozen
4. ______ vegetables are vegetables that had their temperature reduced and
maintained below their freezing point.
a. fresh b. cannedc. dried d. frozen
5. ______ include all produce that are newly harvested.
a. fresh b. cannedc. dried d. frozen
Answer Key:
1. A
2. C
3. B
4. D
5. A
ASSIGNME
NT
Research factors that
affects on selecting
vegetables.
Thank you for
Listening!