Grade
10
TLE - HE
COOKERY
QUARTER 2 – MODULE 1
Performing Mise’ en Place
Overview
This module will guide you, learners to acquire the essential knowledge and competencies
and at the same time develop your skills in identifying ingredients according to standard recipe,
preparing ingredients according to a given recipe, thawing frozen ingredients, and washing raw
vegetables. Your performances in every activity will help you to practice gained understanding. The
lessons are arranged to follow the standard sequence of the course.
This module is divided into 4 lessons, namely:
• Lesson 1 – Principles of Preparing Vegetables
• Lesson 2 – Characteristics of Quality Vegetables
• Lesson 3 – Thawing Frozen Vegetables
• Lesson 4 – Washing Raw Vegetables
After going through this module, you are expected to:
1.1. classify vegetables according to the type they belong;
1.2. identify vegetables that has flavor and color components;
1.3. know the different principles and methods of preparing vegetables;
1.4. identify the benefits and elements of standardized recipes;
2.1. know the characteristics of quality vegetables;
2.2. identify the factors to consider in choosing good quality vegetables;
3.1. describe the techniques/tips in thawing frozen vegetables;
3.2. thaw frozen vegetables following standard procedures.
4.1. identify steps in washing vegetables;
4.2. explain how to wash raw vegetables following the standard procedure.
Lesson 1. Principles of Preparing Vegetables
Preparing vegetables can be threatening for some people because they come in all kinds of
shapes and sizes, and have different flavours and textures. However, after cooking them once or
twice, and getting the feel of how to treat them, one will be able to flavourings that suit them best.
Vegetables are cooked to improve their color, texture, and flavour. For the reason that there
are vast varieties, the cooking methods will also vary depending on the preferred result. In
vegetables are often blanched or par cooked in boiling salted water as a mise
en place step, and finished by other cooking methods such as sautéing, frying, or roasting.
Vegetables has ingredient in a cooked dish. Prior to preparation, you need to identify
various kinds of vegetables and different tools and equipment needed in the preparation of
vegetables since it is an important factor to consider in the preparation of vegetables.
Classification of vegetables
Vegetables is a category of food which can be obtained from any part of plant which is
edible. The edible parts can be stem, leaves, flowers, roots, tubers and sometimes fruits.
1. Stem Vegetables
Artichoke, Asparagus, Celery, Fennel, Bamboo and shoots.
2. Leaves Vegetables
cabbage, water cress, lettuce, bok choy, gai lan, choy sum, brussels sprouts, spinach,
mustard leaves.
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3. Flower Vegetables
cauliflower, broccoli, courgette flowers, squash blosooms, artichoke, banana flower
4. Stalk or Bulb Vegetables
onion, garlic, spring onion, leek, kohlrabi, fennel and shallots.
5. Seed Vegetables (Beans)
mungbean, garbanzos, coepea, kidney bean, soy bean and white bean.
6. Root and Tubers Vegetables
beet, carrot, radish, turnip, arrowroot, sweet potato, potato, taro, cassava and etc.
7. Fruit Vegetable
beans, legumes, tomatoes, avocado, bitter gourd, eggplant, caigua or bottle gourd, bell
peppers, ackee, African eggplant, ash gourd or winter melon, chayote and other plants.
8. Fungi Vegetables
button mushroom, enoki, oyster, shitake, truffles, portabello, boletus, chanterelles,
grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel, etc
Flavor Components of Vegetables
1. Sugar – Fructose – This is the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined with
salt and is found in large amount from young and fresh vegetables.
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like onions,
leeks, garlic, chives, cabbage and broccoli.
Color Components of Vegetables
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.
 beta carotene from carrots and squash
 lycopene, from tomatoes
3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments (beets) tube, eggplants
Preparing vegetables
• Wash your hands before preparing foods. Hands should be washed thoroughly with hot,
soapy water for 20 seconds before and after handling fresh produce, raw meat, poultry, or
seafood, as well as after using the bathroom, changing diapers, or handling pets.
• Removing outer leaves or peeling may decrease the amount of pesticide residues or
harmful microbes on fruits and vegetables.
• Wash all vegetables with cool tap water to remove dirt and residues.
• Scrub firm produce with a clean produce brush.
• Don't wash vegetables with household soaps and detergents.
• Don't cross-contaminate. Use clean cutting boards and utensils when handling fresh
produce. Use one clean cutting board for fresh produce and a separate one for raw meat,
poultry, and seafood.
• Wash surfaces often. Cutting boards, dishes, utensils, and countertops should be washed
with hot, soapy water after coming in contact with fresh produce or raw meat, poultry, or
seafood.
• Cutting boards and countertops can be sanitized with a solution of one
• teaspoon of chlorine bleach in one quart of water. Be aware of the hazards associated
with storing and using bleach, and do not apply the solution directly to fruits and
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vegetables.
• Refrigerate fresh produce within two hours of peeling or cutting.
Discard cut produce left at room temperature for more than two hours.
Methods of 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.
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.
Serving
• Fresh produce should be placed unrefrigerated on the table not longer than two hours.
• Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at picnics
or other summer events. Keep raw meats in a separate cooler.
What is a Standardized Recipe?
A standardized recipe is a complete, specific set of written instructions for cooks to produce
consistent, high-quality recipes every time! Benefits of Standardized Recipes Standardized recipes
provide a means to establish consistency in the quality of all foods being made, menu planning, and
food and labor costs. Understanding how to properly use standardized recipes ensures that the food
being prepared is the same regardless of who
does the cooking.
The food should be the same in taste, texture, yield, appearance, nutritional value, and cost.
Ensuing the correct portion sizes listed on a standardized recipe helps to prevent running out of
food and also controls the amount of food wasted.
Benefits of Standardized Recipes
Standardized recipes offer a means to establish consistency in the quality of all foods being
made, in menu planning, and food and labor costs.
Understanding how to properly use standardized recipes guarantees that the food being
prepared is the same regardless of who does the cooking. The food should be the same in taste,
texture, yield, appearance, nutritional value, and cost. Following the correct portion sizes listed on a
standardized recipe helps to prevent running out of food and also controls the amount of food
wasted. Special Dietary Needs/Accommodations The use of
standardized recipes is also an easy way to keep track of special dietary needs and/or
accommodations of the children served.
Following a standardized recipe ensures that people on varying diets are receiving the correct
type and amount of food to meet their documented dietary needs and restrictions. For children with
food allergies, serving foods prepared from a standardized recipe offers assurance to the child and
to the parent that an additional ingredient that may contain a major food allergen has not been
added to the final product.
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If a cook strays from the standardized recipe by incorporating additional ingredients, the
product quality and portion sizes change, the cost increases, and the potential of unknowingly
serving an allergic child an allergen increases. This is a risk that no one wants to knowingly take.
Elements of a Standardized Recipe
1. Recipe Title – This is the name of the product being created.
2. Recipe Category – This is the classification of the creditable component(s) being claimed
for reimbursement (fruit, vegetable, meat or meat alternate, bread or grain, and dairy).
3. Serving Size – This is the single required portion of the final product being served to a
child.
4. Recipe Yield - This is the total number of servings available when the final product is
made.
5. Equipment and Utensils to Use – Listing of cooking and serving tools needed to produce
and serve the food item.
6. Ingredients – Food items used in the recipe.
7. Weight and Volume of each ingredient – This is the required amount of each ingredients
in the recipe.
8. Preparation Instructions – These are the specific directions for preparing the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature and amount of
time needed for the highest quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the safety the food
being produced throughout the preparation and serving. (i.e. cooking to proper internal
temperatures, cross contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per serving (i.e. calories,
protein, fat, carbohydrates, etc.)
Lesson 2. Characteristics of Quality Vegetables
5 characteristics of high- quality food
1. Minimally processed- Choose foods that are close to the way they naturally occur.
Fruits, vegetables, whole grains, dairy, meats, beans, nuts and seeds. These are easier
to digest and tend to be free from fake ingredients.
2. Organic- Organic produce is not sprayed with any pesticides or chemicals. There are no
artificial substances added, and nothing is genetically modified. Choose organic
whenever possible.
3. Contains real ingredients- A perfect example is “natural flavouring”. Sounds good, but
do you actually know what it is? You may be surprised to know that these natural
flavourings are usually artificial additives that are highly addictive and neurologically
toxic.
4. Local- Local produce is always healthier than shipped produce. Many imported foods are
picked before they are ripe and are delivered weeks after. The longer fruits and
vegetables have been cut off from their life source, the less nutrients they contain.
5. Seasonal- Seasonal food is higher in nutrients than food that is artificially grown out of
season. Buying seasonal foods usually means the taste will be much better and your
fruits and vegetables will be less expensive.
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
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5. Variety
• Different varieties differ in color, shape, texture and sometimes flavor.
Lesson 3. Thawing Frozen Vegetables
Thawing frozen vegetables and it is said that freezing does not kill microorganisms, but it
slows down its growth.
When we thaw frozen foods, the parts of the outer surface warm up enough to permit
dangerous microorganisms to grow. Since it can take more than four hours to thaw most food, it is
very vital to thaw it well to prevent dangerous microorganisms to grow.
Thawing frozen vegetables standard method of thawing meats and seafood overnight in the
refrigerator. Frozen vegetables are an easy way to include more nutrient diet. They are convenient,
have a long shelf life and cook vegetables are often picked at the peak of ripeness and flash frozen,
to preserve nutrients and prevent spoiling. So, they have much of the same nutritional value as
fresh vegetables. If you purchase frozen raw or lightly
blanched vegetables, you may want to cook them and refreeze them so they are that much faster to
prepare for a quick meal. This process requires some strategy so that you do not lose too much
quality or essential nutrients.
Methods of thawing frozen vegetables
1. Cook From Frozen
The preferred method of thawing frozen vegetables is to cook them direct from frozen. Bring a
little water ½ to 2/3 cup per 16 ounces of frozen vegetables to boil in a covered saucepan over
medium heat. Add the vegetables and cover.
Separate the pieces as they cook. Continue doing until the vegetables are tender, typically 7
to 10 minutes.
To stir-fry frozen vegetables, heat a wok or a skillet, add peanut oil. Add the frozen
vegetables and cook for 5 to 7 minutes until crisp.
2. Microwave
Microwave frozen vegetables is an alternative of cooking direct from frozen. Place them
directly in a microwave-safe bowl with 2 to 4 tablespoons of water, and microwave it for 4 minutes.
Check the vegetables and stir. Continue cooking minute by minute until heated through.
For large ears of corn on the cob moderately in the microwave if you plan to boil them on the
stove top, and consume immediately after cooking. This process will heat the cobs through before
the kernels turn mushy. Smaller ears may be good to boil directly from frozen. Microwave frozen
ears of corn in ¼ cup of water. Start with 4 to 6 minutes for two ears, 8 to 10 minutes for four ears,
and 11 to 14 minutes for six ears.
3. Thaw Under Water
Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip greens and
spinach. Do this by holding them in their packaging under cold running water. Avoid using warm or
hot water. Press the packaging lightly with your fingers and thumbs to feel the change in texture of
the frozen vegetables to thawed. Open the packaging and briefly drain in a colander before using in
a recipe.
Tip
It is important to cook frozen vegetables immediately after thawing to avoid mushiness.
If you also have leftover thawed and cooked vegetables in your refrigerator, you can freeze them
within three to four days, but they may not taste up to par. If you prefer, you can sauté, boil or steam
most frozen vegetables without thawing them first. Corn on the cob is best thawed in the refrigerator
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or in cold water before cooking. However, leafy greens, such as spinach, do best when soaked in
cold water, or they may release too much
water into your recipe.
Warning
Please do not thaw foods, including vegetables, on the counter or outside because it will invite
dangerous bacteria, which can lead to food poisoning. If you thaw vegetables in the microwave they
reach a high temperature that calls bacteria, so you must cook them immediately to preserve quality
and prevent food-borne illness. If you have left your
vegetables outside of the refrigerator for more than two hours, discard them, as they may have
developed dangerous bacteria.
Lesson 4. Washing Raw Vegetables Following Standard Procedure
The high levels of chemicals and pesticides pose a threat to human health by
damaging the nervous and reproductive systems, disrupting the immune system, and even leading
to cancer in some cases. The risk factors make it necessary to wash vegetables in the right way to
stay safe from diseases.
Washing of all fresh produce must be done using running and drinking water before peeling,
cutting or eating.
• Wash hands with hot soapy water, for at least 20 seconds, before and after handling of
fresh produce, or raw meat, poultry or seafood as well as using the bathroom, changing diapers or
handling pets.
• Wash all fresh produce under running, drinking water before peeling, cutting or
eating. The wash water temperature should be 10 degrees warmer than the temperature
of any produce being washed to prevent thermal shock and absorption of water and bacteria to the
inside cells.
• Scrubbing with a clean brush is only recommended for produce with a tough
rind or peel (such as carrots, potatoes, cucumbers and squash) that will not be bruised or
scratched by the brush bristlers.
• Discard outer leaves of leafy vegetables like lettuce and cabbage before washing.
• Do not wash fruits and vegetables with bleach or soaps – it can absorb into the
Product and change the taste.
• Use of wax coating on some produce keeps the moisture and keep good quality.
Wax coating are safe to eat. Remove the wax by scrubbing with a produce brush under running
water.
Clean fresh produce before preserving even if it will be peeled.
• Work in small quantities to prevent loss of quality and nutrients.
• Wash produce with clean running water that is close to the temperature of the produce. If
the water temperature is too warm or too cold, any bacteria near an opening or cut may
contaminate the produce.
• Wash and drain produce BEFORE removing caps, cores, pits, seeds, skins or shells.
• Wash through several changes of clean water in a clean sink. Use water at a temperature
close to the temperature of the produce.
• Wash produce with rinds and skins using a vegetable brush under running water.
• Lift produce out of the water so the dirt is washed off and will not get back on the food.
• Do not let produce soak in water.
• Do not use soap or bleach to wash produce. These products may change the flavor and
may not be safe to consume.
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Activities/Exercises:
Lesson 1.
Activity 1:1 Classify vegetables according to the type they belong.
Direction: Using the table below, give at least two examples of each classification
of vegetables.
Classification of Vegetable
Example
Stem Vegetable
Leafy Vegetable
Flower Vegetable
Stalk or Bulb Vegetables
Seed Vegetables
Root Vegetables
Tuber Vegetables
Fruit Vegetable
Fungi Vegetables
Activity 1.2: Identifying vegetables that has flavour and color components.
Direction: Study the word puzzle below. Find the vegetable and encircle them. You can find them
across and downward.
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1. broccoli
2. tomatoes
3. cabbage
4. chives
5. leeks
6. onions
7. eggplant
8. garlic
9. carrots
10. Squash
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Lesson 2 & 3
Activity 1. Recognizing facts about the characteristics of quality vegetables and thawing
of frozen vegetables.
Direction: Tell whether the statement is true or false. Write T on the space provided if it is
true and the letter F if it is not true.
______1. Minimally processed foods are easier to digest and tend to be free from fake
ingredients.
______2. Seasonal food is higher in nutrients than food that is artificially grown out of
season.
______3. Fresh vegetables are crisp and have dull color.
______4. Organic produce is sprayed with any pesticides or chemicals.
______5. Local produce is always healthier than shipped produce.
______6. Buying seasonal foods usually means the taste will be much better and your fruits
and vegetables will be less expensive.
______7. To stir-fry frozen vegetables, heat a wok or a skillet, add peanut oil. Add the
frozen vegetables and cook for 5 t0 7 minutes until crisp.
______8. Thawing frozen vegetables is actually a little more complex than the standard
method of thawing meat and seafood overnight in the refrigerator.
______9. Corn on the cob is best thawed outside the refrigerator or in hot water before
cooking.
______10. The preferred method of thawing frozen vegetables is to cook them direct from
frozen.
Lesson 4.
Activity 1. Identifying steps in washing vegetables.
Direction: Complete the paragraph below on the importance of washing raw
vegetables.
Cleaning your fruits and __________ when you get home is not just your mom’s
rule. To get rid of _________________, you should clean your produce before you cut,
_________ or cook. Experts recommend, ____________ all produce under running water
and drying with a clean cloth towel or paper __________ to further reduce bacteria that
may be existent on the surface.
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Summative Evaluation
I.
Multiple Choice:
Direction: Let us check your learning from this module. Read the following questions
carefully and choose the letter that best describes the statement. Write
your answers in your paper.
1. It is a category of food which can be obtained from any part of plants which is edible.
a. vegetable
b. Meat
c. sugar
d. fruit
2. They have to be prepared before they are ready to serve or used as ingredients
in a cook dish.
a. Vegetables
b. meat
c. fruit
d. solution
3. This is used to scrub vegetables.
a. cutter
b. boards
c. whisk
d. brush
4. Cauliflower, broccoli, squash blossoms and banana flowers are classified as
a. Leaves vegetables
c. Stem vegetables
b. Flower vegetables
d. Stalk or Bulb vegetables
5. Tomatoes, eggplants, bitter gourd and chayote are
a. Leaves vegetables
c. Stem vegetables
b. Fruit vegetables
d. Flower vegetables
6. What is the flavor components of vegetables which gives strong flavor and odor to
some vegetables like onions, leeks, chives, cabbage and broccoli?
a. Flavonoids b. Glutamic acid
c. Sugar
d. Sulfur compound
7. Which fat soluble is responsible for the green coloring of plants?
a. Anthocyanins
b. Carotenoids
c. Chlorophyll
d. Lycopene
8. Which of the following are the factors to consider in choosing good quality vegetables?
a. Fresh vegetables should be crisp and bright in color.
b. Absence of decay or insect infestation.
c. Right degree of maturity.
d. All of these.
9. What type of water needed in washing all fresh vegetables?
a. Running and drinking water
c. Distilled water
b. Stagnant water
d. Ice water
10. The quality of vegetable where it is crisp and has bright colors.
a. Variety
b. Fresh
c. Mature
d. Damage
11. Which of the following is the most preferred method of thawing vegetables?
a. Use of microwave
c. Cook from frozen
b. Thaw under water
d. Direct heat cooking
12. What will be the first thing to do before peeling, cutting or eating vegetables?
a. Cleaning
b. Massaging
c. Cutting
d. Washing
13. Which of the following is the time frame of washing hands with hot soapy water?
a. 15 seconds
b. 30 seconds
c. 10 seconds d. 20 seconds
14. What will be the length of time in freezing leftover thawed and cooked vegetables?
a. 2 to 3 days
b. 3 to 5 days
c. 3 to 4 days
d. 1 to 3 days
15. Which of the following reasons in using the 10 degrees water temperature for washing
vegetables?
a. To prevent thermal shock.
c. To absorb water.
b. To kill insects.
d. To prevent damage.
II.
Essay/Discussion
1. Write whether you agree or disagree and justify your answer in 20 words
1. Work in small quantities to prevent loss of quality and nutrients.
2. Wash produce with clean running water that is close to the temperature
of the produce.
2. At home, we practice freezing our foods to avoid it from spoilage and it follows the need to
thaw them. With this in mind, in your own experience tell how you thaw frozen vegetables.
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Key to Correction
Lesson 1
Activity 1.1
1.stem – asparagus, celery
2. leaves – cabbage, bok choy
3. flower – cauliflower, broccoli
4. stalk or bulb – onion, garlic
5. seed – mungbean, kidney bean
6. root – carrot, radish
7. tuber – potato, sweet potato
8. fruit – bitte rgourd, eggplant
9. fungi – button mushroom, oyster mushroom
Activity 1.2
Across
1. broccoli
2. tomatoes
3. cabbage
4. chives
5. leeks
6. squash
Downward
1. onions
2. eggplant
3. garlic
4. carrots
Lesson 2 & 3
Activity 1
1. T
2. T
3. F
4. F
5. T
6. T
7. T
8. T
9. F
10. T
Lesson 4
Activity 1
1. vegetables
2. Bacteria or grains
3. eat
4. washing
5. towel
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