Department of Education
Region IV-A - CALABARZON
Schools Division of Calamba City
SELF-LEARNING MODULE
GRADE 10
COOKERY 2
Quarter 2 – Module 1
Technical-Vocational Livelihood – Home Economics
Module Development Team:
Writer: Lucita M. Constantino
Reviewer: Flor I. Tomas
Layout: Cristeta M. Arcos
Alelie C. Nagpala
Management:
SDS: Susana DL. Oribiana
ASDS:
CID Chief: Dolorosa S. De Castro
EPS-LRMDS: Cristeta M. Arco
Department of Education│R4A│Division of Calamba City
Office Address: DepEd Bldg., City Hall Compound, Brgy. Real, Calamba
City Landline: 049–554 9830 loc. 14
Email Address: lrmds.depedcalamba@deped.gov.ph
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Dear Parents,
The Schools Division of Calamba City is one with every Filipino family in coping with
the demands of our modern times amidst Covid–19 Pandemic.
The Division initiated Self Learning Module (SLM) aims to meet the most essential
learning competencies required to be learned by your child whether your child opts for
online, modular or blended learning modality. The learning activities in this SLM are
arranged chronologically from simple to complex to lead your child to think critically, act
skillfully, and reflect deeply on each lesson and practice into real life skills. Most importantly,
this SLM promotes self-paced learning as your child can always review the least
understood lessons as often as he/she pleases.
Thank you in advance for being one with us! Together, let us envision that, by the
end of this school year, we will see your child as one responsible young person with a
heart and mind for humanity, for nature, for the country, and for God.
Dear Learner,
Welcome to a brand-new year of learning!
This is our gift to you: The Division initiated Self Learning Module (SLM) that will
help you acquire the most essential learning competencies you needed as 21st Century
Learner through the Pivot 4 A IDEA Model which compose of 10 parts.
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Please take time to read and do the activities in these SLM as if you
are reporting in school. Set a regular study schedule for you as much as
possible, but keep in mind that these SLM will enable you to learn at your
own pace. If you do not understand a lesson, the SLM would not mind you
flipping back the pages repeatedly for review. Also, remember to keep in
touch with your teachers. Send them a message through your online
sessions or write them a note as you do your modular activities.
We wish you good luck in your studies, and we hope that you
will remain happy and enthusiastic in learning!
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WEEK 1
IT
This module will guide you, learners to acquire the essential
knowledge
and
competencies
and
develop
your
skills
with
understanding in the preparation, cooking, presentation, and storing
vegetables and seafood dishes. Products/performances required in
every activity will help you to practice gained understanding.
Objectives:
a. Perform mise en place.
b. Identify different ingredients according to standard recipe.
c. Prepare ingredients according to a given recipe, required form, and
timeframe
thaw frozen ingredients and wash raw vegetables following
standard
procedures.
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 are important
sources of many nutrients, including
potassium , dietary fiber, folate (folic acid), vitamin A and vitamin C.
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.
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5
I
Multiple Choice.
Directions: Read the following questions carefully and choose the letter that best
describes the statement. Write your answer in your test notebook.
1. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, and beans
C. Mushroom, tomatoes, and radish
B. Nuts, olives, and avocado
D. Seeds, roots, and tubers
2. What is the flavor component of vegetables which gives strong flavor and odor
to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
C. Sugar
C. Glutamic acid
D. Sulfur compounds
A. Flavonoids
3. Which tool is used to drain excess water after washing vegetables?
A. Bowls
C. Steamer
B. Colander
D. Utility tray
4. Which of the following is cooking by placing blanched or raw vegetables in the pan,
adding liquid (stock, water, wine) then covering and cooking it slowly?
A. Boiling
C. Braising
B. Baking
D. Sautéing
5. Which fat soluble compound is responsible for the green coloring of plants?
A. Anthocyanins
C. Chlorophyll
B. Carotenoids
D. Lycopene
6. Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat to
give her the nutrient she needs?
A. Alugbati
C. Lettuce
B. Potatoes
D. Saluyot
7. Which of the following plating styles is not a classic arrangement?
A. The starch or vegetable item is heaped in the center while the main item is sliced and
leaned up against it.
B. The main item in the center, with vegetable distributed around it.
C. The vegetable item in front and main item, starch item and garnish at the rear.
D. The main item is in the center with neat piles of vegetables carefully arranged
around.
8. Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a cabbage.
Which of the following knife will she use?
A. Butcher knife
C. Cutting knife
B. Channel knife
D. Paring knife
9. What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife
C. Cutting knife
B. Channel knife
D. Paring knife
10. At what temperature in a dry, dark place should potatoes and onions be stored?
A. 50 – 650F
B. 40 – 450F
C. 60 – 850F
D. 70 – 950F
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D
PREPARE VEGETABLE DISHES
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.
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
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.
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4. Right degree of maturity
5. Variety
Different varieties differ in color,
shape
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
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D
Learning Task No. 1
A. Directions:
Identify and classify the given pictures. Write your
answer in the appropriate column.
Name
1.
2.
3.
4.
5.
6.
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Classification
7.
8.
9.
10.
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E
Learning Task No. 2
B. Directions: Identify the different methods of preparing fresh
vegetables. Write the correct method on the space provided.
2.
1.
3.
4.
5.
7.
6.
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E
Learning Task No. 3
Your mother is going prepare food for lunch. She is going to cook a
CHOPSUEY dish. While your mother preparing for the recipe, you are going to
identify the different vegetables that your mother needed in preparing CHOPSUEY.
Make a list and give their classification. Then tell the kind of cuts did your mother
perform in each vegetable. You may follow the table below:
Name of Vegetable
Classification
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
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Basic Knife Cuts
A
Learning Task No. 4
Direction: Multiple Choice. Read the following questions carefully. Choose the correct answer
from the choices given. Write your answer in your test notebook.
1. Vegetables need to be prepared _______they are ready to serve or used as an ingredient
in a cooked dish.
A. Before
B. Later
C. While
D. Right after
2. Avocado, tomato and sweet pepper are classified as _______.
A. Gourd family
C. Roots and Tubers
B. Fruits family
D. Seed and Pods
3. All vegetables belong in roots and tubers, except ________.
A. Carrots
B. Cauliflower C. Radish
D. Sweet potato
4. What vegetables are rich in vitamins B-Complex?
A. Green Leafy vegetables C. Yellow fruits
B. Legumes, beans, and peas
D. Yellow vegetables
5. According to chemical composition, legumes, peas, and beans are vegetables rich in _.
A. Carbohydrate
C. Moisture
B. Fats
D. Protein
6. In choosing good quality of vegetables, you must consider the following, Except____.
A. Freshness
C. Presence of Insect Infestation
B. No mechanical damage or injury D. Right degree of maturity
7. ______are good sources of food nutrients that are very important in everyday meal.
A. Cereals
C. Fruits
B. Grains
D. Vegetables
8. ______ is a very fine cut usually for sautéing onion and garlic.
A. Chopping
B. Dicing
C. Mincing
D. Rondelle
9. What kind of cut used in potato for menudo dish?
A. Chopping
B. Dicing
C. Mincing
D. Rondelle
10. Mrs. Cabrera needs more supply of Vitamin A. Which of the following will she eat to give
her the nutrient she needs?
A
Learning Task No. 5
Direction: Using a flow chart. Make a presentation that shows the process in preparing
fresh vegetables.
.
__
• _____
• _____
__
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• _____
• _____
__
• _____
• _____
A
Student Reflection.
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