AUGUST 20, 2019 GRADE 10 – DOMINIC

T.L.E. – COOKERY 1:20 – 3:00 PM

QUARTER II – LESSON 2

TOPIC: Preparing and Cooking Vegetable Dishes

The lesson deals with the classification of plant parts in market forms. It includes the different terms
related to the preparation of fruits and vegetables.

LEARNING OBJECTIVES:
1. Identify market forms of vegetables
2. Demonstrate on how to properly select various kinds of vegetables according to a given menu
3. Discuss the preparation of sauces and accompaniment for serving vegetable dishes
4. Appreciate the different methods of preparing healthy vegetable meals

REFERENCES:
Competency – Based Learning Material: Commercial Cooking
Module 6: Preparing and Cooking Vegetables, Fruits, And Egg Dishes
Lesson 1: Preparing and Cooking Vegetable and Fruit Dishes
Pages 131 – 132

Module 1: Preparing Stocks, Sauces, and Soups

LESSON 2: Preparing Soups Required for Menu Items
Pages 14 - 15

Technical-Vocational-Livelihood: Home Economics

Cookery Manual: Module 2 of 2
Pages 125 – 138

Linked -in (slideshare.com)

Different Ways Cutting Vegetables

INSTRUCTIONAL MATERIALS:
Laptop for Slide decks and Television; chalk and blackboard.

LESSON PROPER:

REVIEW: What did you learn in the previous lesson?

How do you select a fresh quality vegetable in the market?
What are some recipes for vegetable dishes?

CHECKING OF ASSIGNMENTS:

List of vegetable recipes with the following categories:

Ingredients; Tools and Equipment; Procedure; Cooking Duration

I. ACTIVITY
 The class will be divided into groups. They will portray different scenarios of buying vegetables in the
market. Each group will prepare conversations with the scenes given by the teacher. Each skit will be at least
2 minutes.

SCENARIOS
a. A rich middle-aged woman will try to buy vegetables in the local market for the first time [comedy]
b. A widowed man will go to the market with his three kids and he doesn’t know how to select the right
vegetable. [drama]
c. An angry woman returned her vegetables to the very old vendor and wants a refund. [drama]
d. A professional chef will try to personally buy fresh vegetables for her new restaurant in the supermarket
[comedy]
e. A struggling young man is trying to bargain vegetables for a very low price. [comedy]

RUBRICS
CREATIVITY 30%
CONTENT 30%
ENTERTAINMENT 30%
AUDIENCE 10%
TOTAL 100%

II. ANALYSIS

MARKET FORMS OF VEGETABLES

a. Fresh
b. Canned
c. Frozen
d. Dried

SOUPS - Soups are gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish and
vegetables. It should also have herbs and spices to enhance flavor and to reduce the use of salt.

KINDS OF SOUPS b. Fruit soup

a. Clear soup c. Cold soup
b. Thick soup d. Asian soup

OTHER TYPES OF SOUP THICKENING AGENTS

a. Dessert soup a. Rice
1. Ginataan b. Flour
2. Osheriku c. Grain
3. Tonge sui d. Cornstarch

BASIC KNIFE CUTS AND SHAPE

For uniform cooking time and enhanced visual appeal
a. Allumette
b. Julienne
c. Batonnet
d. Cube
1. Dice
2. Fine dice
e. Brunoise
f. Mince
g. Chiffonade
h. Tourney
III. ABSTRACTION

How can you ensure the quality of frozen and canned vegetables?
Why vegetable soups are important?
Why is it important to know and practice the knife cutting techniques?

IV. APPLICATION
 The students will perform Creamy Mushroom Soup with Garlic Bread. Canned mushroom is an example
of canned vegetable and the soup is an example of appetizing thick soup served before meals.

V. ASSESSMENT

Directions: Identify what is asked in each statement. Write your answers on the blank provided before each number.

____________ 1. They are very similar to stocks; based on meats rather than bones so they are richer and have a more
defined flavor.
____________ 2. The market forms of vegetables
____________ 3. A cream soup based on béchamel sauce and is finished with a heavy cream
____________ 4. A Filipino soup made from coconut milk, milk, fruit, and tapioca pearl serve hot or cold
____________ 5. May include spices or alcoholic beverages like brandy and champagne.

ANSWERS:

1. Broths
2. Fresh; Dried; Canned; and Frozen
3. Thick soup
4. ‘Ginataan’
5. Fruit Soup

VI. ASSIGNMENT

Directions: Paste pictures of different plating of vegetable dishes in your notebook.

Reference: internet; cook books, home economic text books

Prepared by:

Ms. Eunicia May S. Tañada

G10 – Cookery
Substitute T.L.E. Teacher

Noted by:

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