learning activity sheet

1. TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
Name: _____________________________________________________Date:___________________
Grade & Section: __________________________________________Score:__________________
Learning Objectives (based on Most Essential Learning competencies)
1. Prepare ingredients according to a given recipe, required form, and time frame;
2. thaw frozen ingredients and;
3. wash raw vegetables following standard procedures.
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw or cooked. Vegetables give color, texture,
and flavor to our meals. They also give vitamins and minerals.
Vegetables are important part of a healthy diet because it provides nutrients vital for
health and maintenance of your body. It also provides health benefits to people to reduce
the risk of some chronic diseases including heart attack and stroke. Vegetables protect
people against certain types of cancer, reduce obesity and type two diabetes, lower blood
pressures, reduce the risk of developing kidney stones and help decrease bone loss.
Vegetables are important sources of many nutrients, including potassium, dietary fiber,
folate (folic acid), vitamin A, and vitamin C.
➢ Diets rich in potassium may help maintain normal blood pressure. Vegetable
sources of potassium include sweet potatoes, white potatoes, white beans, tomato
products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach,
lentils, and kidney beans.
➢ Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce
blood cholesterol levels and may lower risk of heart disease. Fiber is important
for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-
containing foods such as vegetables help provide a feeling of fullness with fewer
calories.
➢ Folate (folic acid) helps the body form red blood cells. Women of childbearing age
who may become pregnant should consume adequate folate from foods, and in
addition, 400 mcg of synthetic folic acid from fortified foods or supplements. This
reduces the risk of neural tube defects, spinal bifida, and anencephaly during
fetal development.
➢ Vitamin A keeps eyes and skin healthy and helps to protect against infections.
➢ Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy.
Vitamin C aids in iron absorption.
Principles of Preparing Vegetables
➢ Avoid overcooking vegetables
When vegetables are overcooked, their taste, nutritive value and texture suffers. It
also destroys the bright colors which makes them less appealing to the diners. To
preserve the texture and color of vegetables, they should be cooked until just tender
crisp which means they can easily bite with a bit of a snap.

2. TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
➢ Avoid adding too much fat
Most vegetables are quite low in calories. Sautéing veggies in lard (fat from animals)
can increase the calories up too high.
➢ Smaller/young vegetables have often milder flavor
Smaller/young vegetables are more tender and more flavorful than mature
counterparts.
➢ Blanching minimizes vitamins loss
Blanching vegetables in hot water for just a minute takes away much of the raw taste
but minimizes vitamin losses because the process is quick.
➢ The addition of spices, herb, onion, garlic, vinegar, or citrus juice can add flavor
with no additional calories.
Classifications of Vegetables
According to parts of plants
➢ Gourd family- 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
beet carrot radish turnip
artichoke Potato sweet potato

3. TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
➢ Cabbage family- cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
cabbage broccoli cauliflower
➢ Onion family- onion, scallion, leek, garlic, shallot
➢ Leafy greens- spinach, lettuce
➢ Stalks, stems, and shoots- artichoke, asparagus, celery, fennel, bamboo
shoots
➢ Mushrooms
According to Chemical Composition
➢ Carbohydrates-rich vegetables – seeds, roots, tubers
➢ Protein-rich vegetables –legumes, peas, beans
➢ Fat-rich vegetables – nuts, olives, avocado
➢ High moisture content – mushroom, tomatoes, radish, green leafy vegetables

4. TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
According to Nutritive Value
The following is based on their nutrient content since fruits and vegetables are good
sources of vitamins and minerals.
➢ Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
➢ Vitamin C-rich vegetables – yellow vegetables
➢ Vitamin B (complex) – legumes, peas, beans
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.
Color Components
1. Chlorophyll – a fat soluble compound responsible for the green color of plants.
When combined with acid, it forms pheophytin which produces an olive-green
color. When combine with alkali, it forms chlorophyllin's which produces a more
intense green color. The addition of baking soda when cooking that results to
brighter green color, is an example.
2. Carotenoids – the yellow, orange to red soluble pigments found in plants.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to violet pigments (beets) Tube,
eggplants
Characteristics of Quality Vegetables
The following are some characteristics of quality vegetables
1. Vegetable should be free from surface blemishes due to decay and those free from
bruises because they are more perishable.
2. Right degree of maturity
3. Vegetable pods should be full and easily snapped, not dry looking and are still green.
4. Root crops are best without dark spot and it must be crisp not soft.
5. Legumes or dry seeds should not be powdery or holes.

5. TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
Thawing of vegetables is different in thawing meat and seafoods. To preserve the delicate
cell of all frozen vegetables, different methods can be used.
Methods of Thawing Vegetables
1. Thaw by cooking direct from frozen stage. Boil a little water as possible, generally
about ½ to ¾ cup of water per 16 ounces of frozen vegetables in a covered saucepan
over a low to medium heat. Some nutrients may dissolve in water, that is why it is
important to use a little water as possible. Occasionally separate pieces of vegetables as
they cook until it becomes tender (typically 6 to 10 minutes)
2. Stir-fry or microwave the frozen vegetables by placing directly in a microwave-safe
bowl with 1 to 5 tablespoon of water for 4 minutes. Check the vegetables and stir them.
Continue cooking until they are heated through. To stir-fry, heat a frying pan or wok
and add vegetable or corn oil. Gently add the frozen vegetables and stir-fry for 4 to 8
minutes until they become crisp.
3. Partially thaw specific leafy and bulky frozen vegetables such as broccoli, turnips,
and green spinach by running them in their packaging cold water. Corn on the cob
should be partially thawed before cooking for the cob to be heated through by the time,
the corn is cooked, letting the corn sit after thawing or cooking causes sogginess
Preparing Fresh Vegetables
1. Washing
➢ Wash all vegetables thoroughly
➢ Scrub well unpeeled vegetables, like potatoes for baking
➢ Wash green leafy vegetables in several changes of cold water
➢ After washing, drain well and refrigerate lightly covered to prevent drying.
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.

6. TLE 10 COOKERY
Quarter 2
Module 1. Prepare Vegetable Dishes
L.O. 1 Perform Mise’ En Place
LEARNING ACTIVITY SHEETS
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.
Basic Knife Cuts
1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical vegetables
Activity 1
Answer the question below:
1. What qualities should you look for when buying vegetables?
______________________________________________________________________________
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Activity 2
Make a portfolio of the different knife cuts. Your score will be rated using this rubric.
Score Criteria
5 Artistically and creatively done with full illustrations and pictures of knife cuts
4 Artistically and creatively done with some illustrations and pictures of knife cuts
3 Properly done with some illustrations and pictures on knife cuts
2 Properly done with few illustrations and pictures of knife cuts
1 Done untidy with few illustrations and pictures of knife cuts