COMPETENCY-BASED LEARNING MATERIALS

SECTOR: TOURISM

QUALIFICATION:
COOKERY NC II

UNIT OF COMEPETENCY:
PREPARE DESSERTS

MODULE TITLE:
PREPARE DESSERTS

PREPARED BY: MISS MARLENE A. BALCO

 COOKERY
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain kitchen TRS512328
premises
Cleaning and maintaining kitchen
1.
premises

Prepare stocks, sauces and soups TRS512331

2. Preparing stocks, sauces and soups

Prepare appetizers TRS512381

3. Preparing appetizers
Prepare salads and dressing TRS512382
4. Preparing salad and dressing

Prepare sandwiches TRS512330

5. Preparing sandwiches
Prepare meat dishes TRS512383
6. Preparing meat dishes

Prepare vegetables dishes TRS512384

7. Preparing vegetable dishes

Prepare egg dishes TRS512385

8. Preparing egg dishes
Prepare starch dishes TRS512386
9. Preparing starch dishes
Prepare poultry and game dish(es) TRS512333
10. Preparing poultry and game dishes

Prepare seafood dishes TRS512334

11. Preparing seafood dishes

Prepare desserts TRS512335

12. Preparing desserts
Package prepared food TRS512340
13. Packing prepared food

Developed by: Marlene A. Balco

UNIT OF COMPETENCY : PREPARE VEGETABLES DISHES

MODULE TITLE : PREPARING VEGETABLE DISHES

MODULE DESCRIPTOR : This module deals with the skill, knowledge and attitude required in cooking,
presenting and storing various vegetable dishes

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise en place.

LO2. Prepare vegetable dishes

LO3. Present vegetable dishes

LO4. Store vegetable dishes

Developed by: Marlene A. Balco

 COMPETENCY SUMMARY

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

LO2. PREPARE VEGETABLES DISHES

ASSESSMENT CRITERIA:

1. Vegetables are selected according to, quality

2. Vegetables accompaniments are selected to complement and enhance menu items
3. Variety of vegetables dishes are prepared following appropriate Cooking methods to preserve optimum quality and
nutrition
4. Suitable sauces and accompaniments are selected and served with vegetables
5. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
6. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

LO3. PRESENT VEGETABLES DISHES

ASSESSMENT CRITERIA:

ASSESSMENT CRITERIA:

1. Vegetables are uniformly cut and attractively presented

2. Suitable plate are selected according to enterprise standards
3. Factors in plating dishes are observed in presenting poultry and game dishes
4. Vegetables dishes are presented hygienically, logically and sequentially within the required timeframe

LO4. STORE DESSERTS

Developed by: Marlene A. Balco

 ASSESSMENT CRITERIA:

1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and storage of vegetable requirements

Developed by: Marlene A. Balco

LO1. PERFORM MISE EN PLACE

ASSESSMENT CRITERIA:

7. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
8. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements
9. Ingredients are assembled according to correct quantity, type and quality required
10. Ingredients are prepared based on the required form and time frame
11. Frozen ingredients are thawed following enterprise procedures.
12. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:

 Classifications of vegetable
 Tools, equipment needed in preparing vegetable
 Applied safe and accurate cutting techniques
 Prepared a range of vegetable dishes to enterprise standards
 Characteristics of meats including type, cut, quality and fat content
 Characteristics of vegetable
 Components of vegetable
 Nutritional value of vegetable

CONDITIONS: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector Forms of vegetable 
(optional for lecture) Manuals
 Overhead  Fresh 
Projector (Optional for lecture)  Frozen Books
 Television and 
multimedia player  Canned Video (CD)
 Whiteboard  Dried
 Applicable  Bottled
equipment as prescribed by Training
regulations
 Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
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Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film showing
 Exposure trips

ASSESSMENT METHODS:
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 Direct observation
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate

Developed by: Marlene A. Balco

INTRODUCTION:
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 provide nutrients vital for health and maintenance of your body. Eating vegetables provides
health benefits to people like reduced risk of some chronic diseases including heart attack and stroke, protect
them against certain types of cancers, 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.

Developed by: Marlene A. Balco

 Learning Outcome 1 Perform Mise’ En Place

Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked
dish. Prior to preparation you need to identify the various kinds of vegetables and different tools and equipment
needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables.

INFORMATION SHEET
Classifications of Vegetables

a. According to parts of plants

 Gourd family
- cucumber, pumpkin, chayote






 Seeds and pods - beans, peas, corn,

okra

1. Fruit Vegetables
- avocado, eggplant, sweet pepper, tomato

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 Roots and tubers
- beet, carrot, radish, turnip, artichoke, potato, sweet potato

 Cabbage family
- cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy

 Onion family
- onion, scallion, leek, garlic, shallot

 Leafy greens
- spinach, lettuce

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  Stalks, stems, and shoots
- artichoke, asparagus, celery, fennel, bamboo, shoots

 Mushrooms

2. 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

3. 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
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Tools and Equipment Needed in Preparing Vegetables

paring knife - used in paring

chef knife - used in cutting

chopping board -- used to hold item while chopping

colander - used to drain excess water after washing

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 bowls

- used to hold vegetables

utility tray

- used to hold ingredients

sauté pan - for sautéing or stir frying vegetables

steamer

- for steaming vegetables

oven - for cooking vegetables oven-

steam or bake

Flavor Components of Vegetables

1. Sugar –
Fructose – the natural sugar that provides the sweetness in vegetables.

2. Glutamic Acid –
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 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 chlorophyllins 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

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Factors to consider in choosing good quality vegetables

1. Freshness
Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation

3. No mechanical damage or injury.

4. Right degree of maturity

5. Variety
Different varieties differ in color,
shape, texture and sometimes flavor.

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Vegetables are good sources of food nutrients that are very important in everyday meals.

Nutritional Value of Vegetables

1. Vitamin A
- Green leafy vegetables are sources of vitamin A. Example:
alugbati ampalaya leaves kalabasa leaves malunggay
petchay
sili leaves

2. Vitamin C
Example:
cabbage – type vegetables
bell peppers
lettuce
potatoes
dark green and yellow vegetables

3. Vitamin B – complex
Beans and leafy greens are rich sources of vitamin B – complex

Example:

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 ampalaya tops
kulitis
pepper leaves
saluyot
dried beans

4. Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with more than 20 – sugar residue.
They are called as polysaccharide.
Functions of Carbohydrate:
1. Source of energy ( protein sparing and prevents ketosis) 2. Source of B-
vitamins for CHO metabolism 3. Type of carbohydrate chosen determines:
• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content

Example:
wheat bran
whole grain breads and cereals
cabbage carrots
Brussels sprouts

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.

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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.

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
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
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

Apply safe and accurate cutting techniques in preparing vegetables according to enterprise standards.
A. Trimming Artichoke bottom

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1. Start by filling a bowl with cold water and lemon into it. (You could also use a
dash of vinegar) this will slow the browning on the surface of the artichoke when
it is cut and exposed to air.

2. Pull out the tough outer, dark green leaves of artichoke.

3. Continue removing leaves until you are left with light colored, tender leaves.
Rub surfaces with lemon.

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4. Slice off the top one inch.

6.

5. Trim the remaining dark green surfaces at the base, including stalk and
continue to rub with lemon.

6. Cut the artichoke in half.

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 7. Use spoon to remove hairy fibers in the center of the artichoke.

8. Pull out all of the tough red fibers, leaving the soft green leaves in place.

9. Cut the artichokes lengthwise into sizes that suit your recipe and place it in
the water bath with lemon before cooking.

B. Trimming Asparagus

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1. Hold a spear of asparagus in each hand.

2. Bend downward with each end until it breaks into two.

3. Repeat with the whole bunch of asparagus. Purplish ends on

the left are destined for stock, and greenish spears to be trimmed.

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 4. Trim or cut them into one inch length for cooking.

C. Preparing Avocados

1. Grip the avocado gently on one side with one hand, cut the avocado lengthwise around the
seed.

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 2. Open the avocado into halves to expose the seed.

3. Scoop out the seed with the use of spoon or scooper.

4. Gently tap the seed with a knife and twist to get the seed out and discard.

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 5. Scoop out the avocado flesh with a spoon or scooper.

6. Slice avocado into segments.

D. Cutting and Shredding Cabbage

1. Pull off any bruised or wilted outer leaves from a red or green cabbage head.

2. Cut the cabbage into halves.

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3. Cut the halves into quarters lying flat side down on the cutting board.

4. Use a paring knife to remove the hard core.

Repeat with remaining cabbage quarters.

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 5. Cut into slices or shred the cabbage to your desired thickness.

E. Peeling and crushing garlic

1. To remove the paper skin of garlic, cut off the base of the clove.

2. Place the clove on a board and gently slam it with flat side of a knife.

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3. The skin will burst and can easily be removed.

4. Cut the garlic into slices as thin as possible.

5. From garlic slices, mince it.

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 4. Crush the garlic as you want.

F. Cleaning leeks

1. Cut off and discard the dark green leaves.

Trim and discard the roots.

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2. Cut the stalk into half lengthwise.

3. Slice them crosswise.

4. Transfer them to a bowl of cold water and swish them around a few times.

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 5. With hands loosely cupped, lift the leeks out of the bowl and place them on a
plate or work surface (or colander).

6. Discard the water with the remaining grit.

7. Repeat until the water is clear and ready to be cooked.

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 SELF CHECK 1

Directions: Identify the different methods of preparing fresh vegetables. Write the correct method on the
space provided.

1. 2. 3.

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 4. 5.

6. 7.

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ANSWER KEY:

1.WASHING

2.CUTTING

3.SOAKING

4.WASHING

5.SOAKING

6.PEELING

7.WASHING

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LO2. PREPARE VEGETABLE DISHES

ASSESSMENT CRITERIA

1.Vegetables are selected according to, quality

2.Vegetables accompaniments are selected to complement and enhance menu items
3.Variety of vegetables dishes are prepared following appropriate Cooking methods to preserve optimum quality
and nutrition
4.Suitable sauces and accompaniments are selected and served with vegetables
5.Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
6.Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

CONTENTS:

:
 Variety of dishes using vegetables products
 Different classifications of vegetables
 Cooking methods applied for vegetable dish
 Varieties and characteristics of vegetables
 Nutritional value of vegetable
 Common culinary terms related to vegetables
 Safe work practices on using knives
 Principles and practices of hygiene related to use of raw ingredients
 Logical and time efficient work flow
 Cutting and presentation techniques of vegetables and fruits
 Organizational skills and teamwork
 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs
and starch dishes

CONDITIONS: The students/trainees must be provided with the following

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector Forms of vegetable 
(optional for lecture)  Fresh Manuals
 Overhead  Frozen 
Projector (Optional for lecture) Books
 Television and  Canned 
multimedia player  Dried Video (CD)
 Whiteboard  Bottled

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Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 Applicable
equipment as prescribed by Training
regulations
 Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

37

Developed by: Marlene A. Balco

 METHODOLOGIES:

 Lecture/ demonstration
 Film
 Exposure trips

ASSESSMENT METHODS:

 Direct observation
 Demonstration
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the
candidate

Learning Outcome 2 Prepare Vegetable Dishes

INFORMATION SHEET
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. The effect of heat, acid, alkali, and metal on the
pigment are summarized below:

Table 1. Effect of Acid, Alkali, and Prolonged Cooking

Effect of prolonged
Pigment Effect of acid Effect of alkali cooking Solubility in water

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 Intensifies green color Slightly Soluble
Chlorophyll Olive green Olive green

Little effect unless

excessive way
Carotene Little effect Little effect darkens Slightly Soluble

Deeper red purple or

blue depending on
Anthocyanin Color is stable alkalinity Little effect Very soluble

Darken if excessive
in
Anthoxanthins No effect Yellow the presence of iron Very soluble

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  Don‘t overcook.  Prepare vegetable as close to service time as
possible and in small quantities.
• 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.
• Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color
Bright, natural color

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 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.

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.

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 • 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.

Frozen vegetables Canned vegetables

1. Examine all frozen products when received to 1. Drain vegetables and place half the liquid in
check quality a cooking pot, and bring to boil.

2. Frozen vegetable requires shorter time in 2. Add vegetables and heat to serving time. Do
cooking because they have been partially cooked not boil for a long time

3. Cook from the frozen state. Can be cooked 3. Season liquid before adding vegetables to
directly into steamer or boiling salted water. blend flavors of herbs and spices.

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 4. Corn on the cob and vegetables frozen in 4. Use butter to enhance the
solid block like squash, should be thawed for flavor of most vegetables
even cooking

5. Add less salt. Most frozen vegetables are

slightly salted
during processing

Culinary Terms of Vegetables

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans, cauliflower, asparagus and
artichokes.
Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into
uniform slices
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley and sometimes mushrooms or
olives

Ways of Cooking Vegetables

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 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

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 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.

SELF CHECK 2

Directions: Identify the following statement/s write your answer on the space provided.

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 _____________________1.Both methods may be used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw vegetables.
_____________________2. The blanched or raw vegetable, is placed in the pan then liquid is
added (stock, water, wine) to cover vegetables, then cooked slowly.

_____________________3. Vegetables are drained as soon as they are cooked and then cool quickly
under cold water to prevent overcooking from the residual heat.
_____________________4.Vegetables large enough to coat with breading or batter may be fried. Quick –
cooking vegetables can be fried raw.
_____________________5.Cooking starchy vegetables using heat of the oven, rather than range top.

ANSWER KEY:
1.SAUTEING & PAN FRYING
2. BRAISING
3.BOIILING & STEAMING
4. DEEP FRYING
5.BAKING

JOB SHEET
Directions: Make a compilation of technical words commonly used in the world of culinary for
vegetable cookery. Follow concrete instructions below:  Make a personalized and improvised dictionary
(half folded bond paper).
 Include local and foreign terminologies which are used in vegetable cookery.
 Limit your dictionary to a minimum of 10 pages and a maximum of 20 pages.
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  Bind and cover it.
 You can work in collaboration with others and submit after 1 week.

Your output will be rated using the scoring rubric below.

SCORE CRITERIA
5 Done creatively and neatly with more than twenty pages
4 Done creatively and neat enough with 15 to 20 pages
3 Done creatively and neat enough but with10 to 14 pages
2 Done simply and neat enough but with 10 to 14 pages
1 Done poorly with less than 10 pages

LO3. PRESENT VEGETABLE DISHES

ASSESSMENT CRITERIA:

1.Vegetables are uniformly cut and attractively presented

2.Suitable plate are selected according to enterprise standards
3.Factors in plating dishes are observed in presenting poultry and game dishes
4.Vegetables dishes are presented hygienically, logically and sequentially within the required timeframe

CONTENTS:

 Present vegetable dishes attractively

 Creative presentation techniques
 Factors to consider in plating vegetable dishes
 Hygienic food handling practices
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  Safe work practices on presenting and plating vegetable
 Organizational skills and teamwork
 Waste minimization techniques

CONDITIONS: The students/trainees must be provided with the following

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector Forms of vegetable 
(optional for lecture)  Fresh Manuals
 Overhead  Frozen 
Projector (Optional for lecture) Books
 Television and  Canned 
multimedia player  Dried Video (CD)
 Whiteboard  Bottled
 Applicable
equipment as prescribed by Training
regulations
 Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

pots and pans

bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials and
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 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
linen
tea towels
serviettes
table cloth
aprons
uniforms
hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film
 Exposure trips

ASSESSMENT METHODS:

 Direct observation
 Demonstration
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the
candidate

Learning Outcome 3 Present Vegetable Dishes

 Presentation of prepared vegetable dishes  Factors to consider in

plating vegetable dishes
INFORMATION SHEET
Essential Factors of Food Presentation

1. Good preparation and cooking techniques – Proper cutting and cooking of vegetables

2. Professional Skills
Ability to perform according to required standards

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3. Visual Sense
Effective food presentation depends on the understanding of techniques involving balance,
arrangement, and garniture.
• Balance
Select foods and garnishes that offer variety and contrast. This should be
applied to colors, shapes, textures and flavors.
• Portion size
 Match portion sizes and plates
 Balance the portion sizes of the items on the plate
 Arrangement on the plate
Many chefs display their creativity in plating presentations. One important thing
is, to keep in mind the convenience and comfort of the diner when plating.

Plating Styles with Vegetable Dishes

Classic arrangement:
1. Main item in front, vegetables, starch items and garnish at the
rear.

2. Main item in the center, with vegetable distributed around

it.

3. Main item in the center with neat piles of vegetables

carefully arranged around.

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4. A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.

Guidelines in Plating

1. Keep food off the rim of the plate.

Select a plate large enough to hold food without hanging off the edge.

2. Arrange the items for the convenience of the customer.

Always arrange the best side of food on plate to avoid letting the diner rearrange them before
eating.

3. Keep space between items, unless, they are stacked on one another. Arrange vegetable on
plate, that every item should be identifiable.

4. Maintain unity.
Create a center of attention and relate everything to it.

5. Make every component count.

Garnishes are not added just for color, but sometimes they are needed to balance a plate by
providing an additional element.

6. Add sauce or gravy attractively on plate.

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 Pour sauce around or under the dish or covering only a part of the dish. Always think of
the sauce as part of the overall design of the plate.

7. Keep it simple.
Avoid making food too elaborate.

Creative Presentation Techniques

• Vegetable Purees
1. Cook vegetable until soft, then drain well.
2. In food processor, process vegetable to smooth
puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process again.
5. Add whipping cream.
6.Using ice-cream scoop
or spoon, shape puree on heatproof plate and place in oven or
microwave until hot.

• Ribbon Vegetables

1. With vegetable peeler, shred carrot, corvette and radish into long ribbons, about 2.5 cm.
wide, pressing lightly with peeler so ribbons will be very thin.
2.Toss vegetables with melted butter or margarine.
3. Cook until tender – crisp.

• Vegetable Rings

1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled.

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Directions: Prepare and present creatively a Stir Fried Mixed Vegetables applying your own presentation
design. Follow the procedures and ingredients given.

Stir Fried Mixed Vegetables

Tools/Equipment Needed:
Pan
Mixing Bowl
Ladle
Chopping Board
Knife
Plate for serving

Ingredients:
350 g Chinese cabbage, cut into chunks
8 dried black mushrooms, cut julienne
4tbsp. carrots, cut julienne
4tbsp baby corn, drained
4 scallions, cut into shreds
4tbsp oil
1 garlic cloves, crushed
2 slices ginger root
½t salt
12tbsp water or chicken stock
1/8 c cornstarch
12tbsp water, cold
½t sesame oil

Procedure:

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 1. Heat oil in a wok.
2. Add garlic.
3. Add ginger and salt.
4. Add cabbage and stir fry.
5. Add the remaining vegetables except shredded cabbage. Continue to stir fry for 1 -2
minutes, then add shredded cabbage.
6. Add the stock, soy sauce, and cook until vegetables are crispy.
7. Mix cornstarch with cold water, then stir into vegetables to thicken the sauce.
8. Stir the sesame oil and serve at once.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing, cooking and presenting stir fried vegetables and performs the
skill very satisfactorily without supervision and with initiative and adaptability to problem situations.

3 Follows correctly the procedures in preparing, cooking and presenting stir fried vegetables and performs the
skill satisfactorily without assistance or supervision.

2 Follows correctly the procedures in preparing, cooking and presenting stir fried vegetables with minor errors
and performs the skill satisfactorily with some assistance and/or supervision.

1 Was not able to follow the procedures in preparing, cooking and presenting stir fried vegetables and
performs the skill unsatisfactorily.

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 SELF CHECK 3

TRUE OR FALSE: Write T if the stament is TRUE, and write F if the statement is incorrect.

_____________1.Balance refers to select foods and garnishes that offer variety

and contrast. This should be applied to colors, shapes, textures and flavors.
_____________2. Many chefs display their creativity in plating presentations.
One important thing is, to keep in mind the convenience and comfort of the
diner when plating.
_____________3. A starch or vegetable item heaped in the center, the main item
sliced and leaning up against it.

_____________4. Main item in the center with neat piles of vegetables

carefully arranged around.
_____________5. Ability to perform according to required standards is referring to
good preparation and cooking techniques.

ANSWER KEY:
1. T
2. T
3. T
4. T
5. F

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LO4. STORE VEGETABLES DISHES

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ASSESSMENT CRITERIA:

1.Quality trimmings and other leftovers are utilized where and when appropriate
2. Vegetables are stored at the correct temperature
3.Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedure
4.Vegetable is stored in accordance with FIFO operating procedures and storage of vegetable requirements

CONTENTS:

 Observed hygienic handling and storing of vegetable

 Principles and practices of storing, freezing of fresh vegetables
 Nutritional content of vegetables
 Culinary terms related to handling and storage of vegetables
 Utilization of leftover and trimmings
 Safe work practices
 Logical and time efficient work flow
 Organizational skills and teamwork
 Principles and practices of hygienic handling and storage of vegetables
 Waste minimization techniques and environment-friendly disposal

CONDITIONS: The students/trainees must be provided with the following

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Projector Forms of vegetable 
(optional for lecture)  Fresh Manuals
 Overhead  Frozen 
Projector (Optional for lecture) Books
 Television and  Canned 
multimedia player  Dried Video (CD)
 Whiteboard  Bottled
 Applicable
equipment as prescribed by Training
regulations
 Electric, gas or
induction ranges
 Ovens, including
combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
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Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

pots and pans

bowls and
Plastic wrap
Aluminum foil
measuring cups
weighing scales
cleaning materials and
linen
tea towels
serviettes
table cloth
aprons
uniforms
hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film
 Exposure trips

ASSESSMENT METHODS:

 Direct observation
 Demonstration
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-the-job performance by the
candidate

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Developed by: Marlene A. Balco

Learning Outcome 4 Store Vegetable Dishes

Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be treated with an acid or blanched
them to inactivate the enzyme that cause browning. Raw, cut potatoes are held in cold water for a short
time.
5. Store all fresh vegetables for a short time.

Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use. 2. Do not refreeze thawed
vegetables.

Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.

Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans).

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Leftovers
1. Don‘t mix batches.
2. Store leftover creamed vegetables for one day only. Before storing, cool rapidly by placing the container
on ice.

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 SELF CHECK 4

TRUE OR FALSE: Write T if the stament is TRUE, and write F if the statement is incorrect.

_____________1.Canned vegetables Store in a cool (less than 75°F) dry,

well ventilated place.
_____________2. Store at 0°F (-18°C). or colder in original container
until ready for use
_____________3. Do not refreeze thawed vegetables.

_____________4. Discard cans that show signs of damage (swollen, badly

dented rusted cans).

_____________5. Keep well sealed and off the floor.

ANSWER KEY:
1. F
2. T
3. T
4. T
5. T

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Developed by: Marlene A. Balco