Grade

12

TVL-HE
COOKERY NCII
QUARTER 2 – MODULE 2

PREPARE VEGETABLE DISHES

 I. INTRODUCTION:
Knowing the different market forms of vegetables can also help in deciding which
vegetables to prepare. Vegetables available in the market can be fresh, frozen, dried, or
canned.
II. MODULE CONTENT:
MARKET FORMS OF VEGETABLES
FRESH
• Fresh vegetables are vegetables that have undergone little or no processing.
In general, they remain in the same state as when they were harvested.
Fresh vegetables are often referred to as produce and are typically sold in
markets, grocery stores, supermarkets, and roadside stalls. Some fresh
vegetables, like salad greens, are sold in plastic bags, boxes, and other
containers in stores.
FROZEN
• Frozen vegetables are commercially packaged in plastic bags or cardboard
boxes. Typically, vegetables are frozen within hours of harvest, but they
undergo several steps that ensure their quality before the actual freezing
process.
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 markets and groceries are dehydrated using different
methods such as freeze-drying, drum drying, air drying and sun drying.
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.

FACTORS IN THE SELECTION OF VEGETABLES USED FOR CULINARY ARTS

There are a number of factors to consider in selecting vegetables used for culinary arts.
Examples of these are below:

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. Way of cooking/preparation - it's important to consider how the vegetable will be
cooked and what it is for (e.g. 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 benefit of certain veggies should also be considered with
regards to the person eating the prepared food.

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METHODS OF COOKING VEGETABLE DISHES

The taste of fresh, perfectly cooked vegetables is one of life's great pleasures as we
all know that vegetables are an essential part of a healthy diet. To get the full nutritional
benefit, cook vegetables as lightly as you can, and as soon as possible after buying them, as
this helps to retain not only the flavor but also the valuable nutrients.

Here are our favorite METHODS OF COOKING VEGETABLES.

Boiling
Boiling is fast and easy to control. The secret is to use as little water as possible and
avoid overcooking so all the vitamins and flavor are retained. For vegetables such as
broccoli, cut into equal-sized pieces. Add to a pan of boiling water, quickly bring back to the
boil, cover, then simmer until the vegetables are just tender. To evenly cook potatoes and
other starchy roots, such as parsnips and carrots, place in cold water and boil them gently to
allow the heat to diffuse through the vegetables.

Steaming
Steaming vegetables is the best way of retaining flavor, color and vital nutrients. Just
be careful not to overcook them as this will make them limp and tasteless. There are two
ways to steam vegetables: either place them loosely in a steamer and cover or to steam
them in their own juices. Wrap in baking parchment or foil then cook in the oven at 180°C,
gas mark 4 for 20 minutes until tender. This last technique is ideal for delicate produce, such
as asparagus and baby vegetables.

Blanching
Blanching is a technique used to soften vegetables, either to remove their raw edge
before adding to salads or to loosen skins on foods such as tomatoes or shallots.
Vegetables should also be blanched before they are frozen, as this destroys the enzymes
that cause deterioration. Just add vegetables to a pan of boiling water, return to the boil and
cook for one minute. Then plunge the vegetables into iced water to stop the cooking
process. Drain and pat dry with kitchen paper before using or freezing.

Roasting
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste
wonderful cooked this way. Roasting works by intensifying flavors and causing natural
sugars to caramelize, creating a crisp outer coating and a tender center. For the best results,
preheat the oven to 220°C, gas mark 7 and if you're using root vegetables, preheat the
cooking oil for a crisp finish. Cut large vegetables into even-sized chunks and toss in olive oil
and fresh herbs, if you wish.

Baking

Cooking starchy vegetables using the heat of the oven, rather than range top.
Starchy vegetables are baked because the dry heat produces a desirable texture.

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Stir-frying
Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture
and taste. Cut the vegetables into small, even-sized pieces, add a little oil to a preheated
wok or frying pan and heat until just smoking. Start with the vegetables that need the longest
cooking and keep stirring as they cook. Don't overfill the pan, as they will steam rather than
fry - cook in batches instead. If you are adding a sauce, do so at the very end, then toss to
coat and serve immediately.

Griddling
Griddling and barbecuing are direct heat cooking methods, which produce
vegetables with a crisp coating and a tender center. For the best results, make sure your
barbecue or griddle pan is hot before you start. Slice the vegetables so they sit flat in the
pan, then brush with a little oil. Avoid pricking them while they are cooking, as this will
release their juices and dry them out. To get the chargrilled stripe effect, don't move them as
they cook - just turn them once

PREPARATION OF SAUCES AND ACCOMPANIMENTS FOR SERVING VEGETABLES

Sauces - is 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, served under the food, or served
in a separate dish or saucier.

Sauces are liquid or semi-liquid mixtures. Sauces are liquid that has been thickened by
either:
• Egg yolks
• Roux
• Corn flour, Arrowroot or Starch
• Reducing cooking liquor or stock.
Importance of Sauces
• Enhances flavors.
• Some sauces help in digestion. Ex: Mint Sauce, Apple Sauce with
roast pork.
• Enhances nutritional value of food.
• Provides moisture, color & shine to the food.

Chef De Saucier
• Responsible for most of the sauces made in the kitchen of the Hotels.
• He holds the one of the most demanding jobs of the kitchen in Hotels.

Accompaniments - are complementary additions to the main ingredient of a meal.

Accompaniments are typically things like vegetables and side

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 salads but they also include sauces and relishes. Sometimes the
accompaniment also comes with a garnish of its own.

Sauce Boats - a sauce boat, gravy boat or saucier is a boat-shaped pitcher in

which sauce is served. It often sits on a matching plate,
sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is served in this sauce boat in 5* Hotels.

These are the Six Basic types of Sauces that originated from French Cuisine.
• White Sauce
• Brown Sauce
• Tomato Sauce
• Veloute
• Hollandaise Sauce
• Mayonnaise

III. ACTIVITIES

A. Read the statements/ questions and choose your answer inside the box. Write your
answer in your answer sheet. (10 pts.)

Fresh Frozen Canned Dried Boiling Sauces

Steaming Blanching Roasting Stir-Frying Griddling Color
1. They are vegetables that are commercially packaged in plastic bags or cardboard
boxes.
2. It works by intensifying flavors and causing natural sugars to center. caramelize,
creating a crisp outer coating and a tender.
3. This is a technique used to soften vegetables, either to remove their raw
edge before adding to salads or to loosen skins on foods such as tomatoes
or shallots.
4. This method of cooking vegetable is fast and easy to control.
5. This last technique of method of cooking vegetable is ideal for delicate produce.
6. It uses very little oil and cook vegetables quickly, so they keep their texture and taste.
7. This method uses direct heat, which produce vegetables with a crisp coating
and a tender center.
8. They are vegetables that have undergone little or no processing.
9. This makes cooking with vegetables easier and more convenient, as using canned
vegetables instead of fresh ones eliminates several steps in food preparation.
10. The process is to remove the water from vegetables to inhibits the growth of bacteria,
yeasts and molds that can otherwise promote spoilage and rot in vegetables.

B. From the 4 market forms of vegetables, list down 2 examples in each that can be
found in your area. (8 pts.)
1. Fresh Vegetables - _______________, _______________.
2. Frozen Vegetables - _______________, _______________.
3. Dried Vegetables - _______________, _______________.
4. Canned Vegetables - _______________, _______________.

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 IV. SUMMATIVE ASSESSMENT Write your answers in the answer sheet.
1..WORD HUNT!
Directions: Find words in the box related to Preparing Vegetable Dishes. You can
navigate horizontally, vertically and diagonally. (10 pts)
ROUX ROASTING SAUCES SAUCIER VELOUTE BLANCHING
STORAGE MAYONNAISE WHITE SAUCE ACCOMPANIMENT

Q R T X U P L J H B J K G M G J

S D Y U J B C X Z M N L K I O P

X E Q O R S T Y H J B J N M V L

Q P L R O A S T I N G J H G E M

T Y U I O U B N K L W E R V L M

B H L K G C H F D T Y U H I O O

D S A C G E T H J E P I Y T U R

B H L K H S A U C I E R T F T C

R B V C S A Z U V F H K J L E R

B Z Z X B L A N C H I N G J K L

E W E R Q S T O R A G E Y Q Y Y

J K K L E V B D A Z W Q X X C V

M K J T U M L P U T R E T Q Y U

E S I A N N O Y A M T Y U R E Y

B H X A S Q Z G J K L L Y T R E

W R S T N E M I N A P M O C C A

2. CHOOSE ME:
Directions: Choose 5 from the six basic sauces and give a name of a vegetable dish
where you can use it as a part of a recipe. (5 pts)
3. PERFORMANCE TASK (10 PTS)
Directions: Perform different ways of cooking vegetables. Choose at least 2 from
the given recipes and make a documentation of your work to be passed to your
teacher. (10 pts.)
Cooking Vegetables by Boiling and Steaming
Tools and Equipment Needed: • stove • pots and pan • chopping board • knife • strainer •
ladle
Ingredients: • vegetables (any kind) • water
Procedure: Boiling Vegetables
1. Trim, peel and cut vegetables as required.

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2. Add the required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a boil.
5. Reduce heat to a simmer and cook vegetable, to required doneness. *Green vegetables
and strong flavored vegetables are cooked uncovered.
6. Drain vegetables quickly to avoid overcooking.

Steaming Vegetables
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking. Make shallow, even layers for uniform
cooking.
4. Steam for the required time.
5. Remove vegetables from the steamer.
6. Finish vegetables according to recipe and serve at once, or cool quickly.

Cooking Vegetables by Sauteing and Frying

Tools and Equipment Needed: • stove • pots and pan • ladle • strainer • spatula

Ingredients: • vegetables (any kind) • clarified butter, oil, or fat

Procedure: Sautéing Vegetables

1. Prepare vegetables as required.
2. Place sauté pan on high heat.
3. When the pot is hot, add a small amount of clarified butter, oil or other fat enough to coat
the bottom of the pan.
4. Add vegetables. Do not overload the pan, or the temperature will be lowered too much
and the vegetables will simmer instead of sauté.
5. After the heat has recovered, flip the pan to toss vegetables.
6. Continue to flip as necessary.
7. As soon as vegetables are cooked, remove from pan and serve.

Frying Vegetables

1. Prepare mise-en-place. Use a griddle if only a small amount of fat is required.

2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan. Cook to the desired degree of browning.
4. Turn vegetables with a spatula and continue to cook until done.
5. Remove from pan, and drain on absorbent paper to eliminate excess fat.

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KEY TO CORRECTIONS
ACTIVITIES
1.
1. Frozen
2. Roasting
3. Blanching
4. Boiling
5. Sauces
6. Stir-frying
7. Griddling
8. Fresh
9. Canned
10. Dried

2. Answers may vary.

References:
Department of Education, Technical Vocational Livelihood Education – Cookery
Module 2 Manual First Edition, 2016
https://www.slideshare.net/eylinmeyy/market-forms-of-vegetables-
137343272#:~:text=Vegetables%20available%20in%20the%20market,they%20were%20ma
rketed%20or%20sold.
https://brainly.ph/question/2372520
https://www.waitrose.com/home/recipes/tips_techniques/vegetable_techniques.html

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 ANSWER SHEET

NAME ______________________________________ SCORE ____

SUBJ.TEACHER ____________________________ GRADE/SEC __________