TVL

12 COOKERY NC II
Quarter II- Week 7-8

IRENE R. SARMIENTO
2020

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 WEEK 7-8

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After going through this module, you are expected to:
1. identify market forms of vegetables;
2. recognize the different vegetable cuts;
3.prepare and present variety of vegetable dishes according to standard recipes using a range of cooking
methods;
3. value the importance keeping vegetables in appropriate conditions, using required containers and
storing in proper temperature to maintain freshness, quality and taste.

VEGETABLE DISHES
Overview:

Vegetables are naturally nutritious and contain lots of minerals and vitamins. It also provides
essential amino acids which are required by the body for survival. They help in protecting our body
against cancer, diabetes and heart diseases. Almost all vegetables are low in fat and calories and are
great source of fiber. The high levels of fiber in vegetables keep the digestive system healthy. The
presence of many vitamins and other substance in vegetables gives us the energy to become more active
and helps us produce more energy each day.

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TASK 1: PRE-ASESSMENT

MULTIPLE CHOCES
Directions: Read the statement carefully and choose the letter that best describe your answer.
1 Why vegetable should be cooked in a short period of time?
a. It stops the acidity.
b. It maintains shape.
c. It maintains the color.
d. It enhances the texture.
2. It is a vegetable cut by stacking herbs or leafy vegetables, roll up the item producing a cigar-
shape roll and slice nicely.
a. Chiffonade
b. Batonnet
c. Julienne
d. Large Dice
3. The following are the importance of proper vegetable cuts except one?
a. Uniformity in cutting ensures even cooking time.
b. Aesthetics have a visual appeal in the cooked dishes.
c. People eat with their eyes and a large percentage of the satisfaction that people get from food
comes from the eyes.
d. If the vegetable must be cooked ahead, under cook slightly and chill rapidly.
4. What should you avoid regarding seasoning a vegetable dish?
a. It is more appropriate to used artificial seasonings.
b. Seasonings should be highlighted.
c. Seasonings should mask the natural flavors
d. All of the above.
5. It is the healthiest method of cooking because the nutritional, value, flavour and texture is
retained.
a. Baking
b. Braising
c. Sauteing
d. Steaming

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 LESSON 4 VEGETABLE DISHES

Almost all vegetables are low in fat and calories and

are great source of fiber. The high levels of fiber in vegetables
keep the digestive system healthy. The presence of many
vitamins and other substance in vegetables gives us the energy
to become more active and helps us produce more energy each
day.

MARKET FORMS OF VEGETABLES

Vegetables available in the market are classified in different forms:

Fresh Vegetables are referred to as produce and are sold in the

market, grocery store, supermarkets, market stalls and direct from the
market farm. Fresh vegetables have not gone processing from the time
they are harvested to the time they are marketed.

Frozen Vegetables undergo several steps to ensure quality before

they are actually frozen. First, the vegetables are washed thoroughly to
remove dirt, chemicals used like pesticides and fertilizers; Second, they are
blanched and shocked in ice water to stop the cooking process; Third, they
are sorted and inspected to removed vegetables that are not fit for
consumption; Lastly, they are packed and shipped to wholesalers,
distributors, supermarkets and grocery stores.

Dried Vegetables sold in the market are dehydrated using different

methods like drum drying, air and sun drying. Drying preserves the shelf life
of vegetables and inhibits the growth of bacteria, yeast and molds.

Canned Vegetables is another process of food preservation. Before

vegetables or any other food are canned, they undergo some form of
processing. Heat is applied to the vegetables to kill any harmful microorganism
before they are sealed in airtight containers. The canned items are heated in
stem pressure before packed in boxes and crates.

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VEGETABLE CUTS

The importance of proper knife cuts is

uniformity and aesthetics. Uniformity in cutting
ensures even cooking time. Aesthetics have a
visual appeal in the cooked dishes. People eat
with their eyes and a large percentage of the
satisfaction that people get from food comes
from the eyes.

The different types of cuts that are commonly used in the kitchen are as follows:

Julienne has a dimension of 2mm x 2mm

x 4cm ( 1/16 x 1/16 x 2 inch ). Julienne fine
is an even finer version with the dimension
of 0.5mm x 1.5mm x 3-5 cm. If you are
working with a carrot, cut into half. Trim off
one end to secure a base to work on. Cut
off little blocks and slice into even little
sticks known as julienne.

Jardiniere is similar to julienne, cut

slightly bigger with a dimension of 5mm x
5mm x 5cm and longer.

Batonnet measures 6mm x6mm x 6cm

(1/4 in x ¼ in x 2 in )

Baton is thicker than julienne and

jardinière and measure 12mm x 12mm x
6cm (1/2 in x ½ in x 2 ½ in )

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Large Dice ( Carre ) is a cubed cut that
comes from Baton cut with dimension of
12mm x 12mm x 12mm ( ½ in x ½ in x ½
in )

Medium Dice ( Parmentier) is derived

from the batonnet cut with the dimension
of 6mm x 6mm x 6mm ( ¼ in x ¼ in x ¼
in )

Small Dice ( Macedoine) is slightly larger

than brunoise with the dimension of 3mm
x3mm x3mm ( 1/8 in x 1/8 in x 1/8 in )

Brunoise ( broon-waz ) is a smallest dice

with uniform size coming from julienne cut
with the dimension of 2mm x 2mm x 2mm
( 1/16 x 1/16 x 1/16 )

Paysanne is a flat, thin square with a

dimension of 12mm x12mm x 3mm ( ½ in
x ½ in x 1/8 in )

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Tourne is a foot- ball shape cut with
seven sides.

Rondelle is cut in circular rounds or disc

like shape

Oblique is cut diagonally

Lozenge is a diamond shape cut

Chiffonade is a vegetable cut by stacking

herbs or leafy vegetables, roll up the item
producing a cigar-shape roll and slice
nicely to produce a chiffonade.

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METHODS OF COOKING VEGETABLES

Vegetables are cooked to develop color, texture and flavour. There are different ways to
cook vegetables. Some may taste better when roasted and others are best when grilled. Other
types of vegetables are usually blanched or cook in boiling water and finished by other methods
of cooking like sautéing, steaming, glazing and roasting. Roots, tubular and other non-leafy
vegetables need prolong cooking like braising and stewing to tenderize and make them digestible.
Know the different methods of cooking vegetables to get the delicious taste of the recipe.

1. Steaming is the healthiest method of cooking because the nutritional value, flavour
and texture is retained. Steaming is done by putting the vegetable or food item in a
rack over simmering water, covered tightly and cook in steam.
2. Braising and Stewing is cooking ingredients slowly in flavourful liquid. Liquid may
include stock, wine and juice. It is done by searing or sweating the ingredients in fats
and adding other ingredients from the least tender to the tender. Finish the braise or
stew by reducing and thickening the liquid.
3. Saute and Stir-fry is a cooking method wherein a sauté pan is heated in medium heat
before adding oil and aromatic ingredients like shallots and garlic. Add the vegetables
and toss occasionally to cook evenly.
4. Grilling is a dry heat method where vegetables are place on grilling stand to cook.
Turn vegetables to brown and brush with marinade to prevent from drying.
5. Roasting and Baking is done by spreading the vegetables in single layer on a baking
sheet with parchment paper. Place in oven and check the degree of doneness is
reached. Roasting brings out the natural sugar of the vegetables leading to sweet and
intense flavour.
6. Gratin is a technique in cooking vegetables. Vegetables have to be blanched before
being sautéed together with onion and garlic. Put the sautéed veggies in a casserole
and top with breadcrumbs or grated cheese. Bake in an oven and finish by browning
under a broiler or salamander. Top with toasted nuts or dried fruits.
7. Glaze is done by combining vegetables in a sauté pan with salt, butter and sugar. Add
small amount of water and cover with parchment paper or a lid. The liquid should
reduce to a glaze as the vegetable becomes tender.
8. Sous Vide is done in a vacumm package with an immersion circulator or hot water
bath of 190F/88C. The vegetable is washed, trimmed, seasoned, oiled and and sealed.
Immersed the sealed vegetables in an immersion circulator to cook. This is similar to
poaching.
9. Boiling applies to roots, tubular veggies and legumes. Simply bring a pot of water to a
boil, add salt and the veggies to cook.

TASK 2
A. Directions: Describe the market forms of vegetables.
1. Fresh-
2. Frozen-
3. Dried-
4. Canned
B. Directions: Draw all the vegetable cuts and name them.

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E VEGETABLE DISHES RECIPE

BEEF- BROCCOLI IN SESAME SEEDS

Yield: 4-5 pax
Preparation time: 20 minutes
Cooking time: 45 minutes

Kitchen tools and equipment

• Small stock pot
• Frying pan
• Mixing bowl
• Utility bowls for the mis en place
• Measuring cups and spoons
• Tasting spoon
• Mixing spoon
• Kitchen fork
• Chopping board
• Utility knife

Ingredients
• 500 grams sirloin steak
• 5 garlic cloves
• 50 grams fresh ginger
• 1 tsp chinese 5-spice- powder
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp vegetable oil
• 200 grams broccoli florets
• 1 small size carrots
• 5 cups vegetable stocks
• 2 tbsp cornstarch
• 1 tbsp hoisin sauce
• 1 tsp sesame seeds

Works to do:
• Cut beef sirloin in strips and place in a bowl
• Crushed garlic and minced
• Peel and cut fresh ginger in fine julienne
• Mix garlic, ginger, soy sauce, oyster sauce and 5-spice powder in a bowl and pour into
beef, toss to coat and marinate for 1 hour.
• Separate broccoli florets from bulb, peel and cut carrots in julienne and blanch.
• Make a slurry by adding cornstarch with ½ cup of vegetable stock and 1 tbsp of hoisin
sauce.

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Procedure:
• Heat 1 tbsp oil in a sauce pan and add the marinated sirloin beef, stir-fry to 3-5 minutes.
• Add 3-4 cups of vegetable stock and cook until tender. Add more stock if necessary.
• In a separate pan stir fry blanched broccoli florets and carrots for 2-3 minutes. Remove
from pan and set aside
• When beef sirloin is cook add slurry
• Season with salt and pepper
• Add and toss broccoli florets and carrots
• Top with sesame seeds and remove from oven top.

MIXED VEGETABLES WITH CASHEW NUTS

Yield: 5-6 pax.
Preparation time: 20 minutes
Cooking time: 10 minutes

Kitchen Tools and Equipment

• SAUCE PAN
• MIXING BOWL
• LADLE
• UTILITY BOWLS FOR THE MIS EN PLACE
• MEASURING CUPS AND SPOONS
• CHOPPING BOARD
• UTILITY KNIFE
• MIXING SPOON
• TASTING SPOON
• KITCHEN FORK /TONG
• SERVING PLATES

Shopping List
• 300 grams of boneless chicken breast
• 5 garlic cloves, minced
• 3 tbsp vegetable oil
• ½ cup unsalted cashew nuts
• 50 grams snow peas ( chicharo)
• 2 celery stick cut in ¼ inch
1 pc medium size onion, wedge cut
• 60 grams bean sprout (togue)
• 1 red bell pepper, seeded and diced
• 2 tbsp cornstarch
• 2 tbsp hoisin sauce
• 1 cup chicken stock
• 1 tbsp sesame oil
• 1 tbsp cornstarch

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 • Salt and pepper to taste

Works to do:
• Cut boneless chicken breast in strips and put in bowl. Dash with salt and coat with 1 tbsp
of cornstarch.
• Mix the sesame oil, hoisin sauce, minced garlic and pour the mixture over the chicken,
turning to coat and marinate for 30 minutes.
• Prepare slurry by adding 2 tbsp cornstarch to ¼ cup chicken stock
• Cut celery in ¼ inch excluding the leafy parts
• Slice onion thinly
• Cut bell pepper in medium diced
• Measure all the wet and dry ingredients

Procedure
• In a sauté pan, heat with 2 tbsp of oil and stir fry the marinade chicken for 8-10 minutes
until cook and tender. Set aside.
• In another pan with 1 tbsp oil, sauté garlic and onion, allow onion to sweat, and add bell
pepper, bean sprout, snow peas and cashew nuts. Stir fry for 2-3 minutes.
• Put back the chicken into the pan with low heat fire and add the sauteed vegetables. Add
½ cup of stock and slowly pour the slurry until saucy.
• Add salt and pepper to taste
• Serve and garnish with cashew nuts.

HANDLING AND STORING VEGETABLES

1. Potatoes, onion and tomatoes are stored in cool, dry place. Do not refrigerate, the coldness
will ruin the flavor.
2. Unripe fruits and vegetables are kept in room temperature or at countertop. Once ripe, place
them in refrigerator or consume immediately.
3. Celery is wrapped in aluminum foil and store in refrigerator.
4. Salad greens and fresh herbs are stored in bags or plastic bags with little air, sealed tightly
with small holes around to prevent moisture.
5. Mushroom is wash only when ready to use.
6. Cook eggplant few days after purchase or store in cool, dry place.
7. Asparagus is wrapped in a moist paper towel and store in refrigerator.
8. Garlic and onion are kept at room temperature and in a ventilated area.
9. Bell peppers can be kept for 2-3 weeks if handled properly. Store in cool and dry place.

TASK 3: BE YOUR OWN MASTER CHEF

Directions: Based on the discussions, choose one (1) or prepare your own vegetable dish.
Get the most of available resources and alternatives at home. Find out how well did you
perform by accomplishing the Scoring Rubric honestly. Ask your parents to assess you by
the Performance Task Rubrics below.

Note: You can do any of the following in accomplishing your task.

• Ask your guardian on the different vegetable recipes they know and request them to guide you in
cooking.
• Request your parents to take a video/picture while you are preparing and send them to your
teacher’s FB Messenger.
• Look for vegetable recipe from the recipe books or magazines and copy them on a bond paper.
• Write your experience in the preparation of poultry/game dishes.
• On a sheet of bond paper, ask your guardian to write a reflection on the palatability and your
cooking preparations. Compile them in your Portfolio.

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 SCORING RUBRICS

SCORE PERFORMANCE LEVELS

10 – Very Satisfactorily performed the skill without supervision and with initiative and
adaptability to problem situations.

7 - Satisfactorily performed the skill without assistance or supervision.

4 - Satisfactorily performed the skill but requires some assistance and/or supervision

2- Can perform parts of the skill satisfactorily but requires extensive assistance and/or
supervision.

TOTAL SCORE

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TASK 4: POST-TEST
I. TRUE OR FALSE
Directions: Write TRUE when the statement about vegetable storage is correct, if it is not, write
FALSE.
1. Salad greens and fresh herbs are stored in bags or plastic bags with little air, sealed tightly
with small holes around to prevent moisture.
2. Mushroom is wash only when ready to use.
3. Cook eggplant few days after purchase or store in cool, dry place.
4. Asparagus is wrapped in a moist paper towel and store in refrigerator.
5. Garlic and onion are kept at room temperature and in a ventilated area.

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KEY TO CORRECTIONS

TASK 1: PRE-ASSESSMENT
1. a,b,c,d
2. a
3. d
4. c
5. d

TASK 2: IDENTIFICATION
I. SEE PAGE 3
II. SEE PAGE 4-6

TASK 4: POST-TEST
2. TRUE
3. TRUE
4. TRUE
5. TRUE
6. TRUE

References:
https://www.google.com/search?q=weight+of+eggs+in+ounces&tbm=isch&ved=2ahUKEwjk_dPi05PuAhUSDpQKHUTJDv0Q2-
cCegQIABAA&oq=weight+of+eggs+in+ounces&gs_lcp=CgNpbWcQAzIECAAQGDoHCAAQsQMQQzoECAAQQzoECCMQJzoFCAAQsQM6AggAOggIABCxAxCDAToGCAA QBRAeOgYIABAIEB46BAgAEB5QkN9vWMPecGCQ
7HBoBHAAeACAAdIPiAGdYpIBFDUuMTIuNS4xLjEuMS4xLjEuMi4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=GSb8X6SNCJKc0ATEkrvoDw&rlz=1C1SQJL_enPH904PH904
https://www.google.com/search?q=Cheese+Souffle+Recipe&tbm=isch&ved=2ahUKEwiSi_adgZTuAhUNg5QKHWfOB6IQ2-
cCegQIABAA&oq=Cheese+Souffle+Recipe&gs_lcp=CgNpbWcQAzICCAAyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBAgAEBgyBA gAEBhQ7NgBWOzYAWDx4QFoAHAAeACAAaUBiAGlAZ
IBAzAuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=xVX8X9KUAY2G0gTnnJ-QCg&rlz=1C1SQJL_enPH904PH904#imgrc=xiOFzffxj_064M
E.Bihis Guide to Cookery Pages 57-63

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