Cookery 10-q2-prepare-vegetables

TLE - COOKERY NC II
Quarter 2
10
1

TAYNAHIS-TLE G10-COOKERY WEEK 1
10
Cookery NC II
Quarter 2 –
Prepare Vegetable Dishes
Module 1:Perform Mise’ En Place

What I Need to Know
This module was designed and written to guide you to acquire the learning
competencies and develop your skills in the preparation of vegetables dishes. The scope of
this module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. However, the order in which you read the module can be
changed to correspond with the textbook you are now using.
Module 1. Perform Mise’ En-Place
After going through this module, you are expected to:
1.1 identify the correct procedures in preparing ingredients, thawing frozen ingredients and
washing raw vegetables;
1.2 discuss how to prepare ingredients according to a given recipe, required form, and
time frame; thaw frozen ingredients and wash raw vegetables following standard
procedures; and
1.3 appreciate the importance of Mise-en Place.
What’s In
Perform Mise’ En Place
Hello! Welcome for today’s lesson. Today, we will learn about vegetables.
Vegetables were, at one time, abused and neglected, transferred to the minor role of
unimportant side dishes, to be taken or left, or not even noticed on the table. Today, however,
lowly vegetables are much more appreciated, not only for their nutritional importance but for
the variety, flavor, eye appeal, and even elegance and sophistication they bring to the menu.
Modern cooks owe it to themselves and their customers to treat vegetables with
understanding, respect, and imagination.
Because they are so perishable, vegetables require extra care from receiving to
service. Freshness is their most appealing and attractive quality, and one must be especially
careful to preserve it. The goals of proper vegetable cookery are to preserve and enhance
fresh flavor, texture, and color, and to prepare and serve vegetables that are not just accepted
but sought after.
Knowing how to prepare ingredients according to a given recipe, required form and
time frame, thaw frozen ingredients and wash raw vegetables following standard procedures
will help you to be able to prepare high quality vegetable dishes. This section will help you to
better understand what vegetables are.

Activity Task 1. Simple Recall
Try to recall a vegetable dish which you prepared/cooked. Before cooking, what were
the preparations you did before cooking?
Name of Vegetable Dish:
Ingredients:
Preparations:
What did you learn from this experience?
Parent’s/Guardian’s Remarks/Signature:
What Is It
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. Vegetables need to be prepared before they are ready to be served or
used as an ingredient in a cooked dish.
Food preparation has been a constant chore since the first human beings picked up
cutting and mashing stones. In return, this effort to make food edible, preserve it, and transform
its character has sustained an ever-increasing population. Many techniques, including
grinding, sifting, drying, salting, fermenting, sealing and applying heat are extremely ancient.
Few fundamentally new techniques have been introduced in the past two centuries, among
them microwaving.
The processes of food preparation might be divided according to their primary science,
whether physical (such as extracting nuts from their shells), chemical (adding salt or sugar),
or biological (brewing beer). Perhaps more logically, they might be categorized according to
their intended purpose. Some foods are toxic unless prepared properly. Others are scarcely
edible until softened. Preparation can bring together nutritional variety. It can add intriguing
flavors. Food preparation can also have negative impacts, especially on nutrients. Therefore
care has to be taken throughout the process of cooking right from the preparation of
ingredients to final serving.
Many techniques are used for food preparation before cooking and they are done
according to the requirements of the various dishes. This helps to improve, appearance
texture, palatability and flavor and foods combine readily.

PREPARATION OF INGREDIENTS
Preparation of ingredients is popularly termed as Mise-en place. Mise-en-
place (pronounced mizãplas, is literally "set in place"), it is a French phrase defined by the
Culinary Institute of America as "everything in place". It is used in kitchens to refer to the
ingredients, such as cuts of vegetables, relishes, sauces, par-cooked items, spices, freshly
chopped vegetables and other components that a cook requires for the menu items that they
expect to prepare.
Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients
are measured out, washed, chopped and placed in individual bowls. Preparing the mise en
place ahead of time allows the chef to cook without having to stop and assemble items, which
is desirable in recipes with time constraints. Solid foods which are to be mixed have to be
reduced into sizes which will allow them to combine readily. A certain amount of preparation
is thus mandatory.
Washing:
Washing is a form of cleansing food before preparation or eating. Washing is done
to remove superficial dirt. Meat, fish, vegetables and fruits are washed in cold water before
any preparation, i.e. peeling or cutting. If cut and soaked for a long period or washed after
cutting, there is a great loss of water soluble vitamins and minerals. The more cut surfaces
exposed the more nutrition is lost. The following are the points to be noted while washing
fruits or vegetables:
a. Remove and discard outer leaves.
b. Rinse under clean, running water just before preparing or eating.
c. Rub briskly by scrubbing with a clean brush or hands, to remove dirt and
surface microorganisms.
d. Don’t use soap or detergent.
e. After washing, dry with a clean cloth or paper towel.
f. Moisture left on produce may promote survival and growth of
microorganisms. Drying is critical if food won’t be eaten or cooked right
away
g. Cut away bruised and damaged areas.
h. Bacteria on the outside of fruits can be transferred to the inside when the
fruit is peeled or cut. Wash fruits; such as cantaloupe and other melons;
under running water.

Cutting:
Cutting or chopping is reducing to small parts using a knife or scissors or hopping
knife or a food chopper. Cutting into even sized pieces or cubes is called dicing. Cutting into
very fine pieces with a knife is called shredding e.g. finger chips. Slicing is also cutting in
thin long pieces by it is not as fine as shredding, e.g. bread slices.
Peeling and Scraping:
Peeling is removing the outermost skin of fruits or vegetables manually or using a
peeler, e.g. sweet limes, bananas, boiled potatoes. Spoilt, soiled and edible portions, skins
of vegetables like potatoes, carrots etc. and fruits are removed by scraping.
Paring:
Paring is removing the surface layer in circular motion by pressure of a knife-edge
all round the object, e.g. paring an apple.
Grating:
Grating is reducing a large piece of food to small particles or thin shreds by rubbing
it against a coarse, serrated surface called a grater usually on a kitchen utensil. The food to
be grated should be firm, which in the case of cheese can usually be accomplished by
refrigeration. Grating food makes it easier to incorporate with other foods.
Mincing:
Mincing is a method in which food ingredients are finely ground. The effect is to
create a closely bonded mixture of ingredients and a soft or pasty texture. Flavoring
ingredients with spices or condiments such as garlic, ginger, and fresh herbs may be minced
to distribute flavor more evenly in a mixture. Additionally bruising of the tissue can release
juices and essential oils to deliver flavors uniformly in a sauce. Meat is also minced to make
meat balls, stuffing in meat puffs, etc.
Slicing:
Slicing is cutting into thin pieces, but not as fine as shredding.
Shredding:
Shredding is cutting into long narrow pieces by means of a shredder or knife, e.g.
cabbage.
Slitting:
Making a slit in the middle lengthwise, e.g. lady's fingers, green chillies, etc.
Grinding:
Grinding is reducing to small fragments or powder by crushing, as in grinding spices,
or coffee in a flour mill or on a grinding stone.
Mashing:
Mashing is a method of breaking up of soft food usually after cooking or boiling with
pressure, with a potato masher or with a fork.
Pressing:
Pressing is separating liquid portions from solids by weights or mechanical pressure,
as in making cider from apples, paneer, screw pressing, etc.

Puréeing:
Puréeing is grounding, pressing, and/or straining vegetables or legumes to the
consistency of a soft paste or thick liquid. Purées of specific foods are often known by
specific names, e.g. mashed potatoes or apple sauce. Fruit juice concentrates are also
made in the form of semi-solid puree, e.g. guava, tomato puree, etc.
Sieving:
Sieving separates wanted/desired elements from unwanted material using a tool
such as a mesh or net. It also helps in enclosing air between powder particles and mixing
ingredients evenly, like sieving of flour for cakes. It also ensures uniformity of particle size.
Refining:
Refining is freeing desired material from impurities, as in refining cane-sugar.
Skimming:
Skimming is removing a floating layer by passing a utensil under it (ladle) as in
skimming cream from milk.
Filtration:
Separating solids or sediments from liquids, through fine meshed materials, as in
filtering fruit juices for jelly through a cloth bag or fine wire mesh strainer or filter press.
Flavoring:
A bundle of herbs and vegetables bouquet garni to impart flavor to stock and
sauces.
Julienning:
Julienning is a method of food preparation in which the food item is cut into long thin
strips. Common items to be julienned are carrots for carrots Julienne, potatoes for French
fries, or celery for Céléris Remoulade. Julienne can also be applied to the preparation of
meat or fish, Japanese saseme especially in stir fry techniques.
Sprouting:
Sprouting is the practice of soaking, draining and then moistening seeds at regular
intervals until they germinate, or sprout.
Flotation:
Separating on the basis of difference in specific gravity as in the elimination of the
over immature peas in a batch by use of brine of appropriate strength.
Evaporation or Reduction:
Evaporation or reduction is removal of water, commonly accelerated by heating
without lid.
Homogenization:
Sub-dividing large drops into smaller ones by forcing them through a small apperture
under great pressure as in homogenizing the fat in cream, homogenized milk etc.
Emulsification:
Dispersing one liquid in another in which it is insoluble or immiscible such as water
and oil with the addition of an emulsifier; e.g. vegetable gums. If the dispersion is to be
temporary, a stabilizer, which coats the droplets of the dispersed phase, must be
incorporated, e.g. in mayonnaise

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
Basic Knife Cuts

1. Washing
a. Wash all
vegetables
thoroughly
b. Scrub well
unpeeled
vegetables, like
potatoes for
baking
c. Wash green
leafy vegetables
in several
changes of cold
water
d. 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.
Limp vegetables
can be soaked
briefly in cold water
to restore
crispness.
Cabbage, broccoli, cauliflower may be
soaked for 30 minutes in cold salted water to
eliminate insects.
3. Peeling and Cutting
Peel vegetables as thinly as possible.
Peel and cut
vegetables as
close to cooking
time as possible to
prevent drying and
loss of vitamins
through oxidation
Treat vegetables
that brown easily with acid such as lemon
juice (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
Cut vegetables
into uniform
pieces for even
cooking
Save edible trim
for soups,
stocks and
purees
Techniques in Preparing Fresh Vegetables

Thawing frozen vegetables is actually a little more
complicated than the standard method of thawing meats
and seafood overnight in the refrigerator. Doing this with
veggies makes once crisp snow peas, red peppers and
water chestnuts limp. A different approach is needed to
preserve the delicate cell walls of frozen vegetables.
1. Cook from Frozen
a. The preferred method of thawing frozen vegetables is to cook them direct
from frozen.
b. Bring a little water (generally ½ to 2/3 cup per 16 ounces of frozen
vegetables) to boil in a covered saucepan over medium heat.
c. Add the vegetables and cover. Occasionally separate the pieces as they
cook.
2. Microwave
 Microwave frozen vegetables as an alternative method of cooking direct from
frozen.
 Place them directly in a microwave –safe bowl with 2-4 tablespoons of water
and microwave for 4 minutes on high.
 Check the vegetables and stir. Continue cooking minute by minute until heated
through.
3. Thaw Under Water
e. Defrost specific leafy and bulky frozen vegetables, like broccoli spears, turnip
greens and spinach, by holding them in their packaging under cold running
water.
f. Gently press the packaging under cold running water.
g. Avoid warm or hot water.
h. Gently press the packaging with your fingers and thumbs to feel for change in
texture of the vegetables from frozen to solid thawed.
i. Open the packaging and briefly drain the vegetables in a colander before using
in a recipe.
Tip
Cook frozen vegetables immediately after thawing to avoid mushiness.
Thawing Frozen Vegetables

1. In your activity notebook, list down 5 vegetables
common in your locality and give instructions on
how to prepare the vegetables following standard
procedures. Copy the template in your activity
notebook.
Activity Task 2: Vegetables Around Us
Vegetables How to Prepare

10
Cookery NC II
Quarter 2 – Module 2:
Prepare Vegetable Dishes
WEEK 2

What I Need to Know
competencies and develop your skills in the selecting appropriate cooking methods of
vegetables dishes. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. However, the order in
which you read the module can be changed to correspond with the textbook you are now
using.
Module 2. Prepare Vegetable Dishes
1. select various kinds of vegetables according to a given menu;
2. identify and discuss appropriate cooking methods of vegetables to preserve optimum
quality and nutrition following standard procedures; and,
3. develop traits such as ingenuity in selecting appropriate cooking methods, sauces and
accompaniments of vegetables.

What’s In
Hello learners. In the previous lesson, the different ways to prepare vegetables
were discussed. You learned that many techniques were used for food preparation
before cooking and they are done according to the requirements of the various dishes.
In this module, you will learn appropriate cooking methods of vegetables to preserve
optimum quality and nutrition. As a cook, you have a choice of many kinds of
vegetables and many cooking methods. Not surprisingly, then, you are also faced with
the necessity of learning many rules for cooking vegetables.
Activity Task 3. How do you do
Copy the template in a piece of paper and fill with the needed information. List the
different vegetables found in your locality and how do you cook these vegetables
Vegetables found in your locality How do you cook these vegetables?

Market Forms of Vegetables
What Is It
Fresh
Vegetables that have undergone little or
no processing from the time they were
harvested to the time they were marketed
or sold. In general, they remain in the
same state as when they were harvested.
Dried
Drying or dehydrating
preserves vegetables
and prolongs their shelf
life. Removing water
from vegetables inhibits
the growth of bacteria,
yeasts and molds that
can otherwise promote
spoilage and rot in vegetables. Dried
vegetables sold in market and groceries are
dehydrated using different methods such as
freeze drying, drum drying, air drying and sun
drying
Frozen
Typically,
vegetables
are frozen
within hours
of harvest,
but they
undergo
several steps
that ensure
their quality before the actual freezing
process. First, they are washed
thoroughly to remove any dirt and debris,
as well as any chemicals that have been
used as pesticides and fertilizers. They
are often blanched, or cooked quickly in
boiling water, and then shocked in ice
water to stop the cooking process. The
vegetables are then sorted and inspected,
so as to get rid of any vegetables that are
not fit for consumption. Lastly, they are
packaged and shipped off to wholesalers
and distributors, as well as supermarkets
and grocery stores.
Canned
Like freezing and
drying, canning is a
method of food
preservation. It helps
make vegetables last
longer. Also, like the
other two methods,
canning makes cooking with vegetables easier
and more convenient, as using canned
vegetables instead of fresh ones eliminates
several steps in food preparation.
Before vegetables or any food are
canned, they undergo, some form of
processing. Heat is applied to the vegetables to
kill any harmful microorganisms before they
are sealed in airtight containers such as cans
or jars. The canned items are then heated
under steam pressure before beng packed into
boxes or crates

Factors in the Selection of Vegetables Used for Culinary Arts
There are a number of factors considered in selecting vegetables used for culinary arts.
Examples of these are
1. Season – some vegetables are seasonal, therefore, one must remember to choose
vegetables that are in season to make sure that they are fresh and at their best.
2. Ways of Cooking/preparation –consider how the vegetable is for(salad, soup,
sandwich, etc.)
3. Storage – choose vegetables according to the type of storage that is available as
veggies have different shelf lives.
4. Budget/price – select vegetables that are within the budget.
5. Color – Pick vegetables that are brightly colored and not bruised
6. Firmness – fresh vegetables should not be withered
7. Nutritional Value – the benefits of certain veggies should also be considered with
regards to the person eating the prepared food
General Rules of Vegetable Cookery
 Don’t overcook.
 Cook as close to service time as possible, and in small quantities. Avoid holding for
long periods on a steam table.
 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.
 Start with boiling, salted water when boiling green vegetables and othervegetables
that grow above the ground. Roots and tubers are started in cold, salted water for
more even cooking.
 Cook green vegetables and strong-flavored vegetables uncovered.
 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 samevegetable
that was cooked earlier and kept hot in a steam table.
Standards of Quality in Cooked Vegetables
1. Color.
 Bright, natural colors.
 Green vegetables, in particular, should be a fresh, bright green, not olive green.
2. Appearance on plate.
 Cut neatly and uniformly. Not broken up.
 Attractively arranged or mounded on plate or dish.
 Not swimming in cooking water.
 Imaginative and appropriate combinations and garnishes are always well received.

3. Texture.
 Cooked to the right degree of doneness.
 Most vegetables should be crisp-tender, not overcooked and mushy, but not tough or
woody either.
 Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes,
vegetable purées) should be cooked through, with a pleasant, smooth texture.
4. Flavor.
 Full, natural flavor and sweetness, sometimes called garden-fresh flavor. Strong
flavored vegetables should be pleasantly mild, with no off flavors or bitterness.
5. Seasonings.
 Lightly and appropriately seasoned. Seasonings should not be too strong and should
not mask the natural garden flavors.
6. Sauces.
 Butter and seasoned butters should be fresh and not used heavily; vegetablesshould
not be greasy.
 Cream sauces and other sauces should not be too thick or too heavily seasoned.
 As with seasonings, sauces should enhance, not cover up.
7. Vegetable combinations.
 Interesting combinations attract customers.
 Flavors, colors, and shapes should be pleasing in combination.
 Vegetables should be cooked separately and then combined to allow for different
cooking times.
 Acid vegetables (like tomatoes) added to green vegetables will discolor them.
 Combine just before service.

Ways of Cooking Vegetables
1. Boiling and steaming
 Nearly all vegetables may be cooked by boiling or by
steaming. These are the two most frequently used methods
because they are easy, economical, and adaptable to a great
variety of preparations.
 Boiling and steaming are basic cooking methods. In most
cases, additional steps are required after the basic cooking is completed in order to
make the product ready for serving. These steps include adding butter, seasonings,
flavorings, and sauces.
 Unless they are to be served immediately, boiled or simmered vegetables are
drained as soon as they are cooked and then cooled quickly under cold water. This
is called shocking or refreshing, and it prevents the vegetables from being
overcooked in their retained heat. Normally, they are then reheated quickly by
sautéing in butter or other fat. Seasonings and sauces can be added at this stage.
We classify this cooking method as boiling even though the vegetables are finished
by sautéing to reheat them.
 In other cases, the product is only partially cooked by boiling or steaming and is
finished by another cooking method, such as sautéing or baking.
 We speak of the cooking method as boiling even though, in many cases, simmering
is a more appropriate term. Green vegetables are generally boiled so they cook
quickly, preserving color and nutrients. In many cases, however, the agitation and
high temperature of boiling break up delicate vegetables, and simmering is more
appropriate.
 Steaming may be the ideal method for cooking certain vegetables, such as broccoli,
that easily break or turn watery or mushy when simmered.
 A useful technique that combines boiling and steaming is called pan-steaming. In
this method, vegetables are cooked in a covered pan in a small amount of water—
not enough water to cover them—so they are partly cooked by the steam trapped in
the pan. After the vegetables are cooked, they are removed from the pan, and the
flavorful cooking liquid may be reduced to a glaze or made into a sauce. This is a
quick method for cooking many vegetables and so is useful for cooking small
quantities to order.
2. Sautéing and Pan – Frying
The main differences between sautéing and pan-frying are the
amount of fat used and the cooking time. Sautéing means
cooking quickly in a small amount of fat. The product is often
tossed or flipped in the pan over high heat. Pan-frying means
cooking in a larger amount of fat, usually for a longer time at
lower heat, and the product is not tossed or flipped.
Both methods may be used for finish-cooking precooked or blanched vegetables as well
as for completely cooking vegetables from the raw state. Sautéing in butter is especially
popular for finishing precooked and chilled vegetables for service.
Stir-frying is a quick-cooking technique used in Asian cookery. In effect, it is similar to

sautéing, except the pan is left stationary and the items being cooked are stirred and flipped in
hot fat with spatulas or other tools.
.
3. Braising
Braising, as you know, is a slow, moist-heat cooking method
using a small amount of liquid.
When meats are braised, they are seared or browned in fat
before liquid is added. Braised vegetables are not always
cooked in fat before liquid is added, although some kind of fat
is used in the preparation.
Braised vegetable preparations tend to be more complex than boiled or steamed
vegetables, and the cooking times are longer.
Characteristics of Vegetable Braising Procedures
1. Fat is added to a braising or baking pan or a saucepan and heated. Finely diced mirepoix
or other flavoring ingredients may be cooked briefly in the fat. The fat contributes to flavor
and eating quality.
2. The vegetable (blanched or raw) is placed in the pan. It may or may not be cooked in the
fat before the liquid is added, depending on the recipe.
3. Liquid is added—stock, water, wine, or a combination of liquids. The liquid generally
covers the vegetable only partway.
4. The pot or saucepan is covered and the vegetable is cooked slowly in the oven or on the
range top.
5. The flavorful cooking liquid is served with the vegetable. It is sometimes drained off and
reduced over high heat before serving in order to concentrate flavor.
4. Baking
When we talk about baking vegetables, we usually mean one
of two things:
1. Cooking starchy vegetables, such as potatoes, winter
squash, and sweet potatoes, and other moist, dense-
textured vegetables such as tomatoes, beets, eggplant,onions,
and turnips, from the raw to the finished state. Starch vegetables are baked because
the dry heat produces a desirable texture. Baked potatoes, for example, do not have the
same texture as boiled or steamed potatoes.
In some areas, it is fashionable to refer to baked vegetables as roasted.
In theory, any vegetable with enough moisture can be baked like potatoes, but the drying
effects of the oven and the long cooking time make it undesirable for most small vegetables,
such as peas and green beans.
2. Finishing certain vegetable combinations, sometimes known as casseroles. The
vegetables in these items are usually par cooked by simmering or steaming before they
are baked.
Vegetable casseroles are baked for either of two reasons:
• The slow, all-around heat allows the product to cook undisturbed. The agitation and
stirring of range top cooking is not always desirable. Baked beans could be finished on top
of the range, but they would be mushier and more broken.

• The dry heat produces desirable effects, such as browning and caramelizing of sugars.
For example, you could put a pan of candied sweet potatoes in a steamer, but the moist
heat would not allow a glaze to form.
5. Deep – frying
Deep-fried vegetables may be divided into five categories:
1. Vegetables dipped in batter and fried.
2. Vegetables breaded and fried.
3. Vegetables fried without a coating.
Potatoes are the obvious example. Other starchy vegetables,
such as sweet potatoes, may be fried without breading or batter if they are cut thin to reduce
cooking time. The sugar in them burns easily if they are cooked too long.
Thin slices and shavings of vegetables, deep-fried until light and crisp, make an attractive
and interesting garnish for many dishes. Root vegetables, such as beets, celery root, and
parsnips, can be sliced thin and fried like potato chips (slice long roots like parsnips
lengthwise).
Other vegetables, such as leeks and celery, can be cut into thin shreds or julienne and fried.
These may be dusted in flour before frying.
4. Small vegetables or cuts mixed with a batter and dropped with a scoop into hot fat.
The term fritter is used for this preparation, as well as for that in category 1.
5. Croquettes: thick vegetable purées or mixtures of small pieces of vegetable and a
heavy béchamel or other binder, formed into shapes, breaded, and fried.
Vegetables for Deep-frying
Most vegetables large enough to coat with breading or batter may be fried. Tender, quick
cooking vegetables can be fried raw. Others may be precooked by simmering or steaming
briefly to reduce the cooking time they need in the frying fat.
Raw vegetables for frying in breading or batter:
Eggplant Onion rings Tomatoes
Mushrooms Peppers Zucchini
Blanched or precooked vegetables for frying in breading or batter:
Artichoke hearts Carrots Fennel
Asparagus Cauliflower Okra
Beans, green and yellow Celery Parsnips
Broccoli Celery root Turnips
Brussels sprouts Cucumbers
6. Broiling and Grilling
Grilled quick-cooking vegetables such as peppers, zucchini, large
mushroom caps, and eggplant are pleasant accompaniments to
grilled and roasted meats and poultry. Cut the vegetables into broad
slices, brush with oil, and grill until lightly cooked and lightly browned.
Heavy browning may produce an unpleasant burned taste. Grilled
vegetables are often dressed with vinaigrette.
Broiling is also used to finish cooked or partially cooked vegetables by browning or glazing
them on top. Bread crumbs are sometimes used to give a pleasing brown color and to
prevent drying. Casseroles or gratin dishes that do not brown sufficiently in the oven may
be browned for a few seconds under the broiler or salamander.

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.
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.
.
Sauces and Accompaniments for Vegetables
Sauces- a term used in cookery to describe a wide range of flavored liquids that are served
as part of the meal or dish.
 The addition of a sauce to a dish can be used to transform the overall presentation of
a dish by adding flavor, moisture, richness and visual appeal.
 Sauces come in a variety of different styles and consistencies.
 They can be thick or thin, rich and creamy, or light and delicate.
 Depending on the purpose, sauces can be strongly flavored, hot, and spicy, or even
sweet to be served with a dessert.
 The way in which the sauce is presented will depend very much on the dish being
served.
 The sauce may be served partially masked over the food, or served in a separate dish
or saucier
Accompaniments to Vegetables
Accompaniment Vegetables
Cream Carrots, mushrooms, spinach, parsnips
Butter Asparagus, carrots, cauliflower, broccoli
Melted butter and sprinkling of parmesan
cheese
Broccoli, cauliflower
Glazing(water, sugar and butter) Tomatoes, potatoes, eggplant, carrots,
zucchini, mushrooms
Stuffing made from ingredients such as
rice, cheese, breadcrumbs and herbs
Tomatoes, eggplant, mushrooms, zucchini,
capsicum

Lists of Major Sauces and the vegetables that they are served in
Name of Sauce Vegetable Accompaniment
Bretonne
-a brown sauce containing delicately
browned fried red onions
Red kidney beans
Crème
-a sauce consisting essentially of a
roux with milk, cream, or stock and
seasoning
Spinach, green beans,
cauliflower
Demi-glaze
-a rich brown sauce in French cuisine,
traditionally made by combining one
part brown stock and one part
Espagnole sauce (or sometimes
called brown sauce) and slowly
reducing by half
Braised cabbage, stuffed
eggplant
Hollaindaise
-a creamy sauce of melted butter, egg
yolks, and lemon juice or vinegar,
Asparagus, cauliflower
Italian
-made primarily from tomatoes, garlic,
herbs and onions
Cauliflower Parmesan cheese,
breadcrumbs and
butter
Maltaise
-hollandaise sauce with a bit of orange
zest and juice added
Asparagus,
broccoli, green beans
Cheese
-made by adding an amount of
cheddar cheese to white sauce and
then spiced using English mustard,
Worcestershire sauce and pepper
among other ingredients
Asparagus, cauliflower,
broccoli, Brussels sprouts
Grated cheese
usually parmesan
Mousseline
-a sauce (such as hollandaise) to
which whipped cream or beaten egg
whites have been added
Asparagus, cauliflower
Persil
-is a mix of chopped parsley, garlic,
and vinegar
Variety of vegetables
including potatoes,
cauliflower and carrots
Additional parsley

Activity Task 4; Modified True of False
Directions: Write TRUE if the statement is correct otherwise FALSE. If your answer
is False, write the word/words which make the statement False and then write the
correct word/words to make the statement correct. Write your answers in your Activity
Notebook.
1. Cook green vegetables and strong-flavored vegetables in a covered pot.
2. Addition of acid during cooking softens vegetable fibers.
3. Combine acid vegetables like tomatoes to green vegetables just before service to
prevent discoloration of greens.
4. If vegetables must be cooked ahead of time, cook thoroughly and then chill rapidly.
5. Never use baking soda with green vegetables.
6. Frozen vegetables require longer time in cooking.
7. Season liquid before adding vegetables to blend flavors of herbs and spices.
8. Frozen vegetables can be cooked directly into steamer or by boiling in salted water.
9. Canning makes cooking with vegetables easier and more convenient.
10. Most frozen vegetables are heavily salted during processing.
11. Start with cold, salted water when boiling green vegetables and other vegetables
that grow above the ground.
12. Roots and tubers are started in hot, salted water for more even cooking.
WEEK 2

Cookery NC II
Present Vegetable Dishes

What I Need to Know
competencies and develop your skills in the presentation vegetables dishes. The scope of
this module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow the
standard sequence of the course. However, the order in which you read the module can be
changed to correspond with the textbook you are now using.
Module 3. Present Vegetable Dishes
1. identify and discuss ways to present food following standard procedures;
2. present vegetable dishes with appropriate sauces and accompaniments following
standard procedures; and,
3. appreciate the value of properly presenting food.

1
2
What’s In
The focus of the previous lessons has been on the preparation of food, from the
selection of ingredients through mise’ en place and final cooking. We still have not reached
our final goal, however. The point of learning and practicing procedures to prepare food of
high quality is to ensure the food is eaten and enjoyed.
In other words, our work isn’t done until the food we have prepared is arranged on
plates or platters and ready to be presented to the diner. In traditional classical cuisine, until
well after the middle of the twentieth century, the normal practice in fine dining establishments
was to send the food on platters and in casseroles and other serving dishes to the dining room,
where it would be transferred to dinner plates by the serving staff, sometimes after carving or
portioning. The chefs who developed nouvelle cuisine, however, wanted to control the
appearance of the food down to the last detail and so began to arrange food on dinner plates
in the kitchen. Since that time, many styles of plating have come and gone, as chefs have
devoted much attention to the appearance and arrangement of food on dinner plates.
Throughout this learning module, we stress making food look good as well as taste
good. We talk about accurate, neat cutting of vegetables, about preserving color, flavor and
nutrients in cooked vegetables. In this lesson, we continue the discussion of making food
attractive.
Activity Task 5. Pick Me Up
Directions: If you are to pick one plated dish from each box, which one and Why?

Essential Factors of Food Presentation
What Is It
We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a
trade but an art that appeals to our senses of taste, smell, and sight.
―The eye eats first‖ is a well-known saying. Our first impressions of a plate of food set our
expectations. The sight of food stimulates our appetite, starts our digestive juices flowing, and
makes us eager to dig in. Our meal becomes exciting and stimulating.
On the other hand, if the food looks carelessly served, tossed onto the plate in a sloppy
manner, we assume it was cooked with the same lack of care. If the colors are pale and
washed out, with no color accent, we expect the flavors to be bland and monotonous. If the
size of the plate makes the steak look small (even if it’s not), we go away unsatisfied.
When we plan a new dish, appearance as well as flavor must be considered.
Remember that the senses of sight, taste, smell, and touch all come into play when we
evaluate and enjoy food. How a dish looks is part of the identity of the dish, just like how it
tastes, smells, and feels in the mouth. In other words, how a dish looks is not something you
think about only after you have prepared it. It is something you have in mind from the beginning
of preparation. Remembering this helps you create natural-looking presentations, so the food
looks like what it is rather than like an artificial construction with a complicated design.
Good Preparation and Cooking Techniques
If vegetables are improperly cut during prep, the plate presentation will look improper.
On the other hand, well-prepared and properly cooked food with a good aroma is usually
appealing all by itself.
Professional Work Habits
Serving attractive food is largely a matter of being neat and careful and using common
sense. Professionals take pride in their work and in the food they serve. They don’t send a
plate to the dining room with sauce accidentally dribbled across the rim and maybe a
thumbprint or two for extra effect—not because their supervisors told them not to or because
a rule in a textbook says so but because pride of workmanship prevents it.
Visual Sense
Beyond just being neat, effective food presentation depends on developing an
understanding of techniques involving balance, arrangement, and garniture.
Balance
Select foods and garnishes that offer variety and contrast while avoiding combinations
that are awkward or jarring.
Colors
Two or three colors on a plate are usually more interesting than just one.
Shapes
Plan for variety of shape and form as well as of color. Too many items of the same
shape, looks monotonous or even odd. Try for a variety of shapes that work together well.
Cutting vegetables into different shapes gives you great flexibility.

Textures
Good balance requires a variety of textures on the plate.
Flavors
You can’t see flavors, either, but this is one more factor you must consider when
balancing colors, shapes, and textures on the plate.
Portion Size
 Match portion sizes and plates
Select plates large enough to hold all the items without crowding. Too small a plate makes
an overcrowded, jumbled, messy appearance.
On the other hand, too large a plate may make the portions look skimpy. If a plate does
not look sufficiently full, customers may feel they are not getting good value.
 Balance the portion sizes of the items on the plate
One item, generally a meat, poultry, or fish preparation, is usually considered the main
item on the plate. It is the center of attention and is larger than the accompaniments. Don’t let
the main item get lost amid excessive garnish and huge portions of vegetable and starch
items. Where there is no main item, as in some vegetable plates, strive for a logical balance
of portions.
Arrangement on the Plate
It is important to keep the convenience and comfort of the diner in mind when
plating. A plate arrangement consists of some or all of the following four components. The first
one is almost always present. The others may or may not be included on the same plate.
Main item. This is usually a meat, poultry, or fish item,
although it may also be a pasta dish or a vegetarian item
Side dishes or accompaniments. These are usually
vegetable and starch preparations that are appropriate
to serve with the main item. The term side dish, usually
abbreviated to side, was originally used for separate
dishes of vegetables or other items served on the side
of the main plate. Today we use the term for any
substantial vegetable or starch accompaniment

Plating Styles
Sauce or sauces. Sauces, if used, may be served
around, under, or over other items on the plate.
Other garnish. In classical cuisine, the term garnish was
used for any item served with the main item. It included
side dishes as well as purely decorative items. Today, we
use the term primarily for small edible items (smaller than
side dishes) intended to enhance the visual appeal of the
dish. Flavors and textures of garnishes should serve as
an appropriate complement or contrast to the main item.
Today’s plating styles are many and varied. The following descriptions are examples of
popular plating styles, and they serve as starting points for countless variations.
• The classic arrangement: main item in front, vegetables, starch items, and garnish at the
rear. A simple guide to this arrangement is to think of the plate as the face of a clock
• The main item alone in the center of the plate, sometimes
with a sauce or simple garnish.

• The main item in the center, with vegetables distributed
randomly around it, sometimes with a sauce underneath.
• The main item in the center, with
neat piles of vegetables carefully
arranged around it in a pattern.
• A starch or vegetable item heaped in the center; the main
item sliced and leaning up against it; additional vegetables,
garnish, and/or sauce on the plate around the
center items.
• Main item, vegetable and starch accompaniments, and other
garnish stacked neatly one atop the other in the center of the
plate. Sauces or additional garnish may be
placed around the outside.
 Vegetable in center of plate, sometimes with sauce; main
item (in slices, medallions, small pieces, etc.) arranged
around it toward the outside of the plate.

• Slices of the main item shingled on a bed of vegetables or
a purée of vegetables or starch, with, perhaps, additional
garnish to one side or around.
• Asymmetrical or random-looking arrangements that don’t
seem to follow any pattern. These often create the impression
that the food was rushed to the dining room the instant it was
cooked, without thought to the design. Of course, to be
effective, these arrangements must be carefully thought out in
advance.
• Arrangements resembling abstract art. Carefully cut portions
of foods are arranged in an asymmetrical pattern, perhaps on
a rectangular or other nonstandard plate, with streaks or
ribbons of sauce to unite the various elements. Such
arrangements are more appropriate to first courses or to the
many small courses that might make up a tasting menu.

1. Keep food off the rim of the plate.
Selecting a plate large enough to hold the food without it hanging off the edge. In
general, the rim should be thought of as the frame for the food presentation.
Some chefs like to decorate this frame with a sprinkling of spice or chopped herbs or
dots of a sauce. When tastefully done, this can enhance the appeal of the plate, but, if
overdone, it can make the plate look unattractive.
2. Arrange the items for the convenience of the customer.
Put the best side of the food forward. The customer should not have to turn the item
around to start on it. Tall, precarious towers of food are difficult to eat, and the customer may
have to rearrange the food before eating.
3. Keep space between items, unless, of course, they are stacked on one another.
Don’t pile everything together in a jumbled heap. Each item should have its own
identity. This is, of course, related also to selecting the right plate size. Even when items are
stacked, this should be done neatly so that each item is identifiable.
4. Maintain unity.
Basically, there is unity when the plate looks like one meal that happens to be made
up of several items rather than like several unrelated items that just happen to be on the same
plate. Create a center of attention and relate everything to it. The meat is generally the center
of attention and is often placed front and center. Other items are placed around and behind it
so as to balance it and keep the customer’s eyes centered rather than pulled off the edge of
the plate.
Guidelines in Plating

5. Make every component count.
Garnishes are not added just for color. Sometimes they are needed to balance a plate
by providing an additional element. Two items on a plate often look unbalanced, but adding a
simple sprig of parsley completes the picture.
On the other hand, don’t add unnecessary elements, especially unnecessary inedible
garnishes. It is usually best to add nothing to the plate that is not intended to be eaten.
6. When using a sauce or gravy, add it attractively.
Sauces are essential parts of many dishes, but
sometimes ladling sauce all over an item hides colors and
shapes. If the item is attractive by itself, let the customer see
it. Ladle the sauce around or under it, or possibly covering only
part of it, as with a band of sauce across the center. Always
think of the sauce as part of the overall design of the plate.
7. Keep it simple.
Simplicity is more attractive than overworked, contrived arrangements and
complicated designs. Unusual patterns are occasionally effective, but avoid making the food
look too cute or too elaborate.
One of the simplest plating styles can also be one of the most attractive if it is carefully
done—that is, placing only the meat or fish item and its sauce, if any, in the center of the plate,
and serving vegetable accompaniments in separate dishes.
Temperature
Serve hot foods hot, on hot plates.
Serve cold foods cold, on cold plates.

7 8
What’s More
Activity Task 6: Make Me Good
Directions: The following plated dishes are poorly done, give your suggestions
to make them more appealing following the principles of plating. Write your answers in
your activity notebook.
1 2
Suggestion/s: Suggestion/s:
3
Suggestion/s:
5
Suggestion/s:
6
4

Your answer will be rated using the rubric below.
Criteria 4 3 2 1
Clear Exceptionally
clear and easy
to understand
Generally
clear and quite
easy to
understand
Lacks clarity
and difficult to
understand
Unclear
explanation
Comprehensive Thorough and
comprehensive
explanation
Substantial
explanation
Partial or not
comprehensive
explanation
Misunderstanding
or serious
misconception on
the explanation
Relevant Highly relevant Generally
relevant
Somewhat
relevant
Irrelevant
WEEK 3

Cookery NC II
Store Vegetable Dishes

What I Need to Know
competencies and develop your skills in storing vegetables dishes. The scope of this module
permits it to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. However, the order in which you read the module can be changed
to correspond with the textbook you are now using.
Module 4. Store Vegetable Dishes
1. discuss how to store vegetables based on the prescribed location and temperature;
2. demonstrate vegetable storage in accordance with FIFO operating procedures; and,
3. follow standard safety and hygiene procedures in storing vegetable dishes.
What’s In
After learning how to prepare, cook and present vegetable dishes in the previous
modules, you will learn how to store vegetables properly. Eating a diet rich in fruits and
vegetables can help lower your risk of many health conditions, including high blood pressure,
heart disease, stroke, and certain kinds of cancers. But if they’re not handled properly, fruits
and veggies can also become a source of food-borne pathogens. For example, they can
become contaminated with listeria, salmonella, or other bacteria. Their taste, texture, and
appearance can also suffer if they’re not stored properly. That’s why it’s important to learn how
to store veggies properly.

Activity Task 7. Copy the template and answer the
following questions in your activity notebook.
1. Do you store vegetables at home? If yes, what
are the vegetables you store? How do you
store them?
2. Why do you need to store vegetables?
Vegetables we
store at home
How Why

1. Storing Fresh Vegetables
What Is It
Essentially, no food item benefits from being stored. Food items benefit most when they are
consumed as fresh. But it’s not possible to consume everything at once as soon as it is prepared. Food
items get spoiled at room temperature because of bacterial growth. Therefore, to keep the food items
fresh for a longer period, refrigerator is the safest place. Inside a refrigerator the temperature is much
lower than room temperature, which controls the bacterial growth. But, a refrigerator can be useful only
if the food items are stored correctly.
Not all vegetables are alike, which means there's no single best way to store them all. Fresh
greens like lettuce can't be handled the same way as root vegetables like potatoes or carrots.
Additionally, certain practices, like peeling or washing, can lengthen or shorten their life, depending on
various factors. Storing certain vegetables together can also affect how long they last. Here's everything
you need to know to store your vegetables formaximum freshness.
Great tasting vegetables begin with proper storage at home. Just remember the FIFO rule:
First In, First Out. Use whatever is oldest first and continually rotate your stock to ensure freshness and
reduce waste. The FIFO rule applies to all types of foods—fresh, frozen, canned and dried.
a. Cool, Dry, Dark Place
Some veggies stay fresh longest in a cool or room-temperature location, away from moisture, heat, and
light. The ideal temperature for your pantry is between 50 and 70 F (although 50 to 60 F is better). The
reason for keeping your pantry dark is that if these veggies are exposed to light, they think they're
outside and will start tosprout.
Veggies to store in your pantry include:
Onions
Shallots
garlic
Squash
Acorn
Butternut
All types of
potatoes
*These items will keep for at least a week in your pantry, and even longer, like a month or
longer, if the temperature remains between 50 and 60 F.
-Note that although you should store your onions and your potatoes in the pantry, don't store
them next to each other. Potatoes sprout faster if they are stored near onions.

b. In the Fridge
The temperature in your fridge should be between 33 and 40 F.
Vegetables Time Duration in the
Fridge
Eggplant, celery, peppers, peas, artichokes, zucchini
and cucumber, cauliflower
1 week
Summer squash, yellow squash, and green beans,
broccoli, Brussels sprouts
3-5 days
Carrots, parsnips, turnips, beets, and radishes (stored in
a plastic produce bag)
2 weeks
Lettuce and other leafy greens
Lettuce (Wash, spin it dry, and then store it in a perforated
container (like a colander) before placing in the fridge
3 days up to a week
depending on how delicate
the leaves are.
Mushrooms (place in paper bags rather than in a plastic
bag. The reason for this is that mushrooms have a high water
content, and as that water evaporates, it can become trapped
in a plastic bag, causing them to turn slimy. A paper bag lets
them breathe.)
3 to 5 days
Ears of corn (stored in their husks) 1 to 2 days
For safety reasons, you should refrigerate or freeze any fruit or vegetable that’s been
washed and cut. Store washed and cut produce in a plastic bag or sealed container to
preserve its freshness and limit its contact with air.
Always store fruits and vegetables separately from raw meat and dairy products to avoid
possible contamination with bacteria.
Anything whole will last longer than anything cut, and anything cut or peeled should be stored
in the fridge.

2. Storing Frozen Vegetables
3. Storing Dried Vegetable
4. Storing Canned Vegetables
c. On the Counter
The only vegetable you should keep on the counter are tomatoes. The fridge will turn their
texture grainy.
*Keep Vegetables and Fruits Separate
If you've ever heard that you can ripen an avocado by storing it in a bag with an apple, it's true.
The reason is that apples and pears, as well as many other fruits, produce a gas called ethylene,
which accelerates the ripening process of other fruits and vegetables that happen to be nearby.
Onions need to be kept away from potatoes, and that's not because of ethylene, but rather
because the excess moisture onions emit can cause potatoes to sprout.
 Do not thaw or rinse frozen food before cooking.
 Never thaw and then refreeze frozen foods.
 Check the temperature of your refrigerator, freezer and cool room regularly.
 Frozen foods keep at -18°C, but for peak quality should be used within the
recommended use-by date
 For the best-tasting frozen vegetables, remove the amount you need from the bag,
squeeze the air out of the bag and tightly seal it. Return the bag to the freezer right
away.
 Frozen vegetables keep for up to one year
 Store all your dried vegetables in airtight containers in a cool, dark place.
 Keeping your veggies in the refrigerator or freezer will extend shelf life.
 Dehydrated and freeze dried vegetables are shelf stable—that is what the USDA
defines as ―foods that can be stored safely at room temperature.‖ So they will keep
just fine without refrigeration (if kept in a cool, dark place). However, refrigeration will
extend the life of shelf-stable foods.
 Keep water away!
 Use before the ―Use by‖ date on the package
 Most will last from 4 months to a year.
 Should be stored for no longer than one year for best quality. Canned tomatoes
should be used within 18 months. Low-acid foods (such as canned vegetables) have
a shelf-life of 2 to 5 years.
 Some canned vegetables will have a ―use by‖ date. This is how long the food will be
at its best quality as decided by the manufacturer. Cans that are not damaged and
have been stored properly will still be safe to eat after this date.

 Once opened, you can keep canned vegetables in the fridge for 3 to 4 days. Transfer
vegetables in a covered glass or plastic container. Do not store opened or unfinished
cans of food in the fridge.
 You can also freeze any leftover canned vegetables in an airtight container or freezer
bag up to 2 months.
 Use the ―first in, first out‖ method of using older cans first by placing them in the front
of the cupboard or shelf.
 Store at room temperature (about 75°F).
5. Storing Leftovers
 Put into an airtight container – without the lid – and cooled to room temperature, then
covered and cooled a bit more in the fridge, and eaten within a couple of days at most.
 Leftover food must be below 5°C when stored and at least 60°C when reheated.
Temperatures in-between are in the 'danger zone', ideal for bacteria to thrive.
 
Activity Task 8: Interview time
Interview at least 5 adults on what vegetables they store, how they store
vegetables (Fresh, Dried, Canned, Frozen, Leftovers) and why they store vegetables.
You can do online interview or through text messaging. Consolidate their answers and
give your reaction in a short bond paper. Follow the template below:
Student’s Name:
Section:
Name of Interviewees:
Responses:
Your Reaction:
Your answer will be rated using the rubric below.
Criteria 4 3 2 1
Clear Explanation is
exceptionally
clear and easy
to understand
Explanation is
generally clear
and quite easy
to understand
Explanation
lacks clarity and
difficult to
understand
Unclear
explanation
Comprehensive Thorough and
comprehensive
explanation
Substantial
explanation
Partial or not
comprehensive
explanation
Misunderstanding
or serious
misconception on
the explanation
Relevant Highly relevant Generally
relevant
Somewhat
relevant
Irrelevant
Facilitator’s Remarks:

Cookery 10-q2-prepare-vegetables

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