Weekly Home Learning Plan (WHLP)

TLE - COOKERY 10
QUARTER 2 WEEK 2

I. LESSON TITLE: PREPARE AND COOK VEGETABLES DISHES (VD)

II. MOST ESSENTIAL LEARNING COMPETENCIES (MELCs) identify market forms of vegetables, select various
kinds of vegetables according to a given menu, cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition TLE_HECK10VD-IIb-c-10

III. CONTENT/CORE CONTENT:

1. Market forms of vegetables
2. Factors in the selection of vegetables used for culinary arts
3. Methods of cooking vegetables dishes
4. Preparation of sauces and accompaniment for serving vegetable dishes
5. Suggested projects: Various vegetable dishes
IV. LEARNING PHASES
A. INTRODUCTION

This activity sheet will guide you, to acquire the essential knowledge and competencies and develop your skills
with understanding in the preparation and cooking vegetables dishes. Products/performances required in every activity will
help you to practice gained understanding.

Let us determine how much you know about preparing and cooking vegetable dishes
Pre-test: Directions: Write C if the statement is correct and W if wrong.
_______ 1. Cooking for a short time, helps maintain color.
_______ 2. Prepare vegetable as close to service time as possible.
_______ 3. Vegetables flavored should be pleasantly mild.
_______ 4. Fresh vegetables are often referred to as produce and are normally sold in the market.
_______ 5. Baking is a dry heat cooking method using the heat of the sun.

B. DEVELOPMENT
Read the information very well then find out how much you can remember and how much you learned by doing the given
learning task.
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)
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

General Rules of Vegetable Cookery

e.

– flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
 Attractively arranged with appropriate combinations and garnishes
3. Texture Cooked to the right degree of doneness Crisp – tender, not overcooked and mushy Potatoes, squash, sweet
potatoes, tomatoes should be cooked through with smooth texture
4. Flavor Natural flavor and sweetness Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness
5. Seasonings. Seasonings should not mask the natural flavors
6. Sauces Do not use heavily. Vegetable should not be greasy
7. Vegetable combinations Vegetables should be cooked separately for different cooking times, and then combined
Combine acid vegetables like tomatoes, to green vegetables just before service to prevent discoloration of greens.

Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the
time they were marketed or sold. This also means that they remain in the same state from the time they were harvested. Fresh
vegetables are often referred to as produce and are normally sold in the market, grocery stores, supermarkets, roadside stalls,
farmer’s market, and vegetable farms.
2. Frozen. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes. Naturally, these are
frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing
process.
a. They are washed thoroughly to remove any dirt, debris and the chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and then shocked in ice water to stop the cooking
process.
c. The vegetables are sorted and inspected, so as to get rid of any vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors, to supermarkets and grocery stores.
3. Dried. These are vegetables that are dried or dehydrated to preserve and prolong their shelf life. The
processes are done by removing water from vegetables and obstruct the growth of bacteria, yeasts and
molds that can stimulate spoilage and rotting of vegetables. Methods of drying vegetables are: freeze drying, drum drying
and sun drying.
4. Canned. This is the form of vegetables where vegetables are preserved. Like freezing and drying, it helps make vegetables
last longer. It makes cooking with vegetables easier and more convenient.

Cooking Frozen and Canned Vegetables

A.) Frozen Vegetables
d to check quality.

block like squash, should be thawed for even cooking.

B.) Canned Vegetables

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.

Sauces for Vegetable Dishes

A. Vegetable sauce- with a basis of flour, meal, starch or malt extract.
B. Butter sauce – made from melted butter or margarine to which seasonings are added.
C. White sauce – Its basic ingredient is milk which is thickened with flour enriched with butter.
D. Hollandaise sauce – It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne.
E. Maître D’ Hotel sauce – a more classy dressing for vegetables for special occasions.
C. ENGAGEMENT
Learning Task 1: Fill in the blanks.
Direction: Complete the sentences by writing on the lines the correct word or group of words. Choose your answers from the
box.
canning preserved drying water dehydrated consumption washed frozen produce vegetable

1. Fresh __________ are those that have undergone little or no processing from the time they were harvested to the time
they were marketed or sold.
2. Fresh vegetables are often referred to as _____________ and are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and vegetable farms.
3. _________ Vegetables are commercially packed in plastic bags or cardboard boxes.
4. Frozen vegetables are _________thoroughly to remove any dirt, debris and the chemicals that have been used
5. The vegetables that are frozen are then sorted and inspected, so as to get rid of any vegetables that are not fit for
_____________.
6. Dried form of vegetables are dried or ____________ to preserve and prolong their shelf life.
7. Drying is done by removing ___________ from vegetables that can obstruct the growth of bacteria, yeasts and molds
can also stimulate spoilage and rotting of vegetables.
8. Freezing, drumming and sunning are the methods of ______________ vegetables.
9. Canning is the form of vegetables where vegetables are _____________.
10. _____________ makes cooking with vegetables easier and more convenient.

D. ASSIMILATION
Learning Task 2: My favorite Vegetable Dish
Directions: Prepare vegetable dishes of your choice, using the different cooking techniques. (NOTE: Attach the recipe,
picture/video of your performance and send via fb messenger and google classroom)
Your performance will be rated using the scoring rubric below:
4 3 2 1
Correctly follows the Correctly follows the Correctly follows the Was not able to
procedures in preparing and procedures in procedures in follow the
cooking vegetable and preparing and preparing and procedures in
perform the skill very cooking vegetable cooking vegetable preparing and
satisfactorily or competent and perform the skill with minor errors and cooking vegetable
enough without supervision satisfactorily or perform the skill less dish and perform the
and with initiative and competent enough satisfactorily without skill unsatisfactorily.
adaptability to problem without supervision. supervision.
situations.
V. ASSESSMENT
Learning Task 3:
Direction: Read the following questions carefully and choose the letter that best describes the statement.
1. Which of the following cooking techniques is used by placing blanched or raw vegetables in the pan, adding liquid
(stock, water, wine) then covering and cooking it slowly?
A. Boiling B. Braising C. Baking D. Sautéing
2. Which of the following vegetables is cooked uncovered?
A. Fruit vegetables B. Roots and tubers C. Green vegetables D. Yellow vegetables
3. The processes are done by removing water from vegetables and obstruct the growth of bacteria, yeasts and molds that
can stimulate spoilage and rotting of vegetables.
A. Fresh vegetables B. Frozen vegetables C. Canned vegetables D. Dried vegetables
4. Which of the following will toughened the texture of vegetables?
A. Acid B. Alkali C. Sugar D. Salt
5. Which of the following vegetables require shorter time in cooking because they have been partially cooked?
A. Fresh vegetables B. Frozen vegetables C. Canned vegetables D. Dried vegetables
6. Sauce made by forming an emulsion with fat such as margarine, butter or salad oil and egg.
A. White sauce B. Hollandaise sauce C. Butter sauce D. Vegetable sauce
7. This methods may be used to complete cooking or precooked or blanched vegetables.
A. Boiling B. Braising C. Baking D. Sautéing/Pan frying
8. Which of the following vegetable made from melted butter or margarine?.
A. White sauce B. Hollandaise sauce C. Butter sauce D. Vegetable sauce
9. In cooking canned vegetables, which of the following is the second steps?
A. Drain vegetables and place half the liquid in a cooking pot, and bring to boil.
B. Add vegetables and heat to serving time. Do not boil for a long time.
C. Season liquid before adding vegetables to blend flavors of herbs and spices.
D. Use butter to enhance the flavor of most vegetables.
10. What vegetables contain high amount of water?
A. Fruit vegetables B. Roots and tubers C. Leafy/succulent vegetables D. Yellow vegetables
VI. REFLECTION

 The learner communicates the explanation of their personal assessment as indicated in the Learner’s Assessment
Card.
 The learner, in their notebook, will write their personal insights about the lesson using the prompts below.
I understand that __________________________________________________________________________________________.
I realize that _______________________________________________________________________________________________.
I need to learn more about ________________________________________________________________________________.

Mode of Delivery
ODL/BDL:
Online submission of outputs via Google classroom

MDL:
The parent can drop the output in the assigned drop-box in school on the scheduled date of submission weekly

Contact Number
Kristhine Mae I. Ramos
09610365469
Josephine H. Mangahas
09982268421
Michael Angelo Cipat

Note: As common courtesy, please introduce yourself first through text before making a call.

Time of Availability:
FOR STRICT IMPLEMENTATION

The teacher will entertain your queries about class discussion:

Monday to Thursday (1:00-5:00 PM ONLY)