Name: ; Grade:10-_________

Technology and Livelihood Education 10

COOKERY
MODULE 5 METHODS OF COOKING VEGETABLE DISHES
Second Quarter
Content Standard: The learner demonstrates an understanding preparing and cooking vegetable dishes.
Performance Standard: The learners independently prepare and cook vegetable dishes.
LO. 2.2 Select various kinds of vegetables according to a given menu
(TLE_HECK9-12VD-IIb-c-10)
After going through this module, you are expected to:
 Identify the different methods of cooking vegetable dishes.

What I Know
Directions: Read and identify what is indicated. Write the letter of the correct answer on the space provided.
_______1. They are delicate in nature and deteriorate rapidly.
a. vegetables b. sugars c. fruits d. ingredients
_______2. These are vegetables that need prolonged cooking to tenderize and make them digestible.
a. root vegetables b. leafy vegetables c. tuber vegetables d. fungi vegetables
_______3. This is the pleasure and essential part of a healthy diet with perfectly cooked vegetables.
a. taste b. nutrient c. aroma d. texture
_______4. They are responsible for giving information about our good and balanced diet.
a. nutritionists b. midwife c. doctors d. nurses
_______5. This is the method of cooking that uses as little water as possible to avoid overcooking.
a. roasting b. boiling c. steaming d. blanching

What’s New
Directions: Arrange the scrambled letters to form a word.
1. EASGITMN ________________________
2. TRSAOGIN ________________________
3. LNIGRDID ________________________
4. FINRYG ________________________
5. NIIBOLG ________________________

What is it
Job well done! You’ve finished several activities! It only shows that you are now
ready for the discussion of our today’s lesson.
Are you ready?

Packed with flavor and

nutrients, fresh vegetables are an important part of our diet. And, as our guide shows, there's more than one way to enjoy them at their
best.
The taste of fresh, perfectly cooked vegetables is one of life’s great pleasures and is an essential part of a healthy diet. To get
the full nutritional benefit, vegetables must be cooked 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.
As any nutritionist will tell you, eating a wide variety of foods is essential for good health.

Methods of cooking vegetables

1. 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 flavour is 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, and 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.

2. STEAMING
Steaming vegetables is the best way of retaining flavour, colour 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.

3. 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.

4. 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.

5. 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.

6. 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.

What’s More
Directions: Choose the word in the box to complete the sentence.

effect consumers blanched

health barbecuing vegetables

cooked nutrients grilling flavours

1. As __________ demand healthier menu options, professional kitchens today are combining more vegetables into their
menus.
2. Since ____________ are delicate in nature and deteriorates rapidly, they must be handled with extra care to maintain
their integrity.
3. Deep-frying, ___________, braising, and roasting develop distinct textures, colors and flavors through caramelization or
the addition of flavorful liquids.
4. Packed with flavour and __________, fresh vegetables are important part of our diet.
5. To get the full nutritional benefit, vegetables must be _____________ as lightly as you can.
6. As any nutritionist will tell you, eating a wide variety of foods is essential for good ____________.
7. Vegetables should be ____________ before they are frozen for the purpose of destroying enzymes that will cause
deterioration.
8. Roasting works by intensifying ___________ and causing natural sugars to caramelize, creating a crisp outer coating and
a tender
center.
9. Griddling and _____________ are direct heat cooking methods which produce vegetables with a crisp coating and a
tender center.
10. To get the chargrilled stripe _________, don’t move them as they cook, just turn them once.
 What I have Learned

Construct a short paragraph to express your self – reflection about what you have learned in this lesson.
___________________________________________________________________________________________________________
___________________________________________________________________________________________________________
___________________________________________________________________________________________________________

Let Us Compare!
Directions: From the six methods of cooking vegetable, select two and compare.

ASSESSMENT
Directions: Written below are the descriptions of the different methods of cooking vegetables. Write the corresponding method being
described in each blank.

METHODS OF COOKING VEGETABLES DESCRIPTION

1. Direct heat cooking method like barbecue activities.
2. It works by intensifying flavours and causing natural sugars to caramelize.
3. This is done to retain the flavour, colour and vital nutrients of the food.
4. The type of cooking vegetable that is fast and easy to control.
5. The technique used to soften vegetables, either to remove their raw edge
before adding to salads.
6. This method of cooking vegetables where it uses very little oil.

Prepared by:

___________________
Verna M. Llamoso
Teacher (09386591252)
Approved by:
______________________
Aurora B. Gutierrez
Assistant Director