SHS

Cookery NC ll
Quarter 2: Module 2
Market Forms of Vegetables

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12 : Quarter 2: Module 2:Market Forms of Vegetables
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Rose Anne M. Opinaldo, T-II

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Cookery NC ll
Quarter 2: Module 2
Market Forms of Vegetables
 Target

Vegetables are an indispensable part of healthy eating—truly food for life.

There are lots of benefits we can get from eating our daily intake of vegetables. Many
veggies are rich in beta carotene, vitamin C, folate, potassium, and other minerals,
some are high in fibre content, which helps regulate bowel function and some are
rich in bioflavonoids and other compounds that help prevent diseases.

It is highly recommended that we eat a least five servings of vegetables daily.

A serving is a half cup of raw or cooked vegetables, a cup of leafy salad

vegetables, or half a cup of vegetable juice. Nutritionists recommend choosing a
variety of vegetables including raw and cooked ones; orange, red, dark green, and
yellow colored ones; and allium vegetables such as onions and garlic.

When choosing vegetables, the main consideration should always be quality.

This list features some different kinds of vegetables, along with some suggestions
about buying and storing them so that you to get the most nutrition for your money.

Objectives:

At the end of the lesson, you are expected to:

LO 2. Prepare vegetable dishes (TLE_HECK9-12VD-llb-c-10)

2.1 Identify market forms of vegetables

2.2 Select various kinds of vegetables according to a given menu
 Pre-Test

Directions: Read each statement carefully and then choose and write the
letter of your answer on a separate sheet of paper.
[Link] are vegetables that have undergone little or no processing from the time they
were harvested to the time they were marketed or sold?
A. Canned vegetables C. Fresh vegetables
B. Dried vegetables D. Frozen vegetables
2. The vegetables that are sold in markets and groceries and dehydrated using
different methods such as freeze drying, drum drying, air drying, and sun drying?
A. Canned vegetables C. Fresh vegetables
B. Dried vegetables D. Frozen vegetables
3. Which of the following vegetable is also called “German mustard”?
A. Asparagus C. Horseradish
B. Eggplant D. Okra
4. It is commonly known as “ladies fingers”.
A. Asparagus C. Horseradish
B. Eggplant D. Okra
5. Which of the following is also known by its French name “aubergine”?
A. Asparagus C. Horseradish
B. Eggplant D. Okra
6. These vegetables are not available all year round.
A. Carrots C. Ginger
B. Garlic D. Peas
7. Which of the following is NOT from the three main groups of beans?
A. Broad beans C. Runner beans
B. Green beans D. Thin beans
8. A type of farming where vegetables are grown indoor year-round, under
regulated temperatures and light, in nutrient-enriched water.
A. Hydrogen farming C. Hydrosphere farming
B. Hydrophilic farming D. Hydroponic farming
9. Which of the following is the first thing to do in freezing vegetables?
A. Blanched C. Shocked
B. Cooked D. Washed
10. Which is NOT a root vegetable?
A. Carrots C. Radishes
B. Onions D. Tomatoes
11. This is NOT included in the three main types of bell pepper?
A. Green bell pepper C. Red bell pepper
B. Purple bell pepper D. Yellow bell pepper
12. What are the things to avoid in buying beans?
A. Avoid deep, cold, and rich red
B. Avoid tough, rubbery, or discolored ones
C. Avoid firm, thick-fleshed and well-shaped specimen
D. Avoid straight spears of uniform thickness with compact pointed tips
13. What is the most notable characteristic of okra?
A. Eye catchy B. Flavorful smell C. Smooth D. Sticky consistency
14. Which of the following is a fruit vegetable?
A. Eggplants B. Ginger C. Mustard D. Onions
15. Which of the following is a root vegetable?
A. Eggplants B. Ginger C. Mustard D. Onion
 Jumpstart

Activity 1: Describe Me!

Directions: In you own words, describe the different market forms of

vegetables. Write as many as you can. Use a separate sheet of paper for your
answers.

Market forms of vegetables Description

Fresh Vegetables

Frozen Vegetables

Dried Vegetables

Canned Vegetables

Activity 2 : Fill Me with Vegies!

Directions: Fill each category with the correct kinds of vegetables. Choose
from the list below the table. Write your answers on a separate sheet of paper.

Flower Fruit Green Seed Root Stem and

vegetables vegetables leafy vegetables vegetables Tuber
vegetables vegetables

Broccoli Brussels Cauliflower Onions

Lettuce Corn Peas Spinach
Eggplants Carrots Potatoes Artichokes
Cucumbers Celery Radishes Mustard Greens
Avocados Beets Beans Mushroom
 Discover
LESSON INFORMATION 1: MARKET FORMS OF VEGETABLES

Knowing the different forms of vegetables can also help in deciding which
vegetables to buy and prepare. Vegetables available in the market can be fresh,
frozen, dried, or canned.

1. Fresh
- Fresh vegetables are vegetables that have undergone little or no processing
from the time they were harvested to the time they were marketed or sold.
In general, they remain in the state as when they were harvested. Fresh
vegetables – and fruits, as well – are often referred to as produce and
typically sold in markets, grocery stores and supermarkets, and roadside
stalls, as well as in farmer’s markets and at vegetable farms. Some fresh
vegetables, like salad greens, are sold in plastic bags, boxes, and other
containers in stores.

2. Frozen
- Frozen vegetables are commercially packaged in plastic bags or cardboard
boxes. Typically, vegetables are frozen within hours of harvest, but they
undergo several steps that ensure their quality before the actual freezing
process. First, they are washed thoroughly to remove any dirt and debris,
as well as any chemicals that have been used such as pesticides and
fertilizers. Then, they are often blanched, or cooked quickly in boiling
water, and then shocked in ice water to stop the cooking process. The
vegetables are then sorted and inspected, so as to get rid of any vegetables
that are not fit for consumption. Lastly, they are packaged and shipped off
to wholesalers and distributors, as well as supermarkets and grocery
stores.

3. Dried
- Drying or dehydrating preserves vegetables and prolongs their shelf life.
Removing water from vegetables inhibits the growth of bacteria, yeasts and
molds that can otherwise promote spoilage and rot in vegetables. Dried
vegetables sold in markets and groceries are dehydrated using different
methods such as freeze drying, drum drying, air drying, and sun drying.

4. Canned
- Like freezing and drying, canning is a method of food preservation. It helps
make vegetables last longer. Also, like the other two methods, canning
makes cooking with vegetables easier and more convenient, as using
canned vegetables instead of fresh ones eliminates several steps in food
preparation.
- Before vegetables or any other food are canned, they undergo some form
of processing. Heat is first applied to vegetables to kill any harmful
microorganisms before they are sealed in airtight containers such as cans
or jars. The canned items are then heated under steam pressure before
being packed into boxes or crates.
LESSON INFORMATION 2: LIST OF DIFFERENT KINDS OF VEGETABLES

A vegetable is an edible, herb-like plant. The edible part of vegetables include

the leaves, fruit, stems, roots, tubers, seeds, and flower.

Vegetables are often categorized by their botanical origins or by their edible

parts:

1. Flower vegetables include broccoli, cauliflower, Brussels, sprouts, and

cabbage.
2. Fruit vegetables include avocados, cucumbers, eggplants, peppers, squash,
and tomatoes.
3. Green leafy vegetables include various type of lettuce, mustard greens,
spinach and Swiss chard.
• Some greens are lettuces, some are related to cabbage; others like radicchio,
are chicory. Even leafy herbs like cilantro find their way into flavorful salads.
• Spring greens are the new leaves of leafy vegetables that had been harvested
the previous season.
• Field mixes may be more tender and can be planted in the spring for harvest
a few weeks later
4. Seed vegetables include corn, peas, and beans
5. Root vegetables include carrots, beets, radishes, turnips, and onions.
6. Tuber vegetables include potatoes, sweet potatoes, and yams
7. Stem vegetables include asparagus, celery, artichokes, and mushrooms.
• In hydroponic farming, vegetables are grown indoor year-round, under
regulated temperatures and light, in nutrient-enriched water.

Artichokes: They are at their best when they

have plump, compact, olive-green heads and
are heavy for their size, with full fleshy, tightly
closed scales or leaves. To prevent drying, wrap
unwashed artichokes in a damp towel and
store in plastic bag in the refrigerator.
Artichokes provide vitamin C and are low in
kilojoules.

Asparagus: Always choose straight spears of

uniform thickness with compact pointed tips.
Round, plump spears are usually more tender
than flat ones. Aside from vitamin C, they have
some vitamin E and are high in riboflavin
thiamin, potassium, and iron.

Beans: There are three main groups of beans:

green beans, runner beans, and broad. Most
beans are available all year round. Fresh beans
are usually at their best when small and young.
Avoid tough, rubbery, or discoloured ones. Use
within a few days. Beans are high in protein
and carbohydrates. They are also a good source
of vitamins A, B1, and B2.
Bell Peppers/Capsicums: These are mild in
taste and can be eaten fresh or cooked. In
America, these are known as bell peppers. The
three main types are green, red, and yellow.
Green bell capsicums turn bright red when
they mature. Many other types of peppers exist
as well, such as the yellow banana
capsicum/pepper. When buying any of these
peppers, always look for firm, thick-fleshed,
and well-shaped specimens with a uniform,
glossy colour.

Beetroot: These veggies are a deep, rich red.

They can be served hot, cold, pickled, or in
salads. These are available all year. Choose
firm, smooth, globular tubers. Tubers can be
refrigerated in the vegetable crisper for up to
two weeks. This vegetable provides fibre, folate,
and potassium.

Broccoli: Available all year, it should be cooked

lightly and quickly to retain its crispness. Buy
broccoli with firm, compact clusters of closed
flower buds, sage green to dark green coloring,
and firm, tender, light green stalks. Avoid open
yellow buds, as this is a sign of over-maturity.

Brussels sprouts: Buy these as fresh as

possible because older ones are more likely to
have that strong, unpleasant "cabbage"
flavour. They should be small and hard with
tightly wrapped leaves. Avoid any that are
turning yellow or brown or have loose leaves. It
is better to buy them as you need them, but
they will keep for several days in the fridge.

Cabbage: A fresh cabbage's outer leaves

should be a fresh green or red colour depending
on the variety. The crinkly types and red
cabbages are generally preferred for salads and
coleslaw. Cabbage is rich in vitamin A and C,
folate, fibre, and potassium.
Carrots: Carrots are rich in carotene—a
substance that converts to vitamin A. These are
available all year round. Always choose firm,
straight, bright orange carrots.

Celery: This is a plant of many uses and little

waste. The leaves and dried seeds make
flavourful seasonings. The outer ribs are best
when cooked. The inner ribs or heart can be
eaten raw.

Eggplant: Known by its French name

"aubergine" in the UK and much of Europe, the
eggplant is a purple and pear-shaped
vegetable. Choose firm, smooth plants that are
heavy for their size and have no scars,
wrinkles, or flabbiness. Small fruits will have
more tender skins and fewer seeds than the
larger ones and are excellent grilled whole.
Refrigerate eggplant, and use within a week.
Low in kilojoules, eggplant contains vitamin C,
magnesium, and potassium.

Ginger: This one is also available all year

round. To prepare, simply peel away the skin
with a sharp knife and grate or thinly slice
according to the recipe. Ginger will keep in the
refrigerator, loosely covered, for two or three
months. Cut ends might grow mould, but that
can easily be trimmed.

Garlic: This pungent bulb is a member of the

amaryllis family. Its juice contains allicin, a
natural antibiotic. It's available all year round.
When buying garlic, keep an eye out for firm
and round bulbs with clear, papery skins,
avoid any that are beginning to sprout. Bulbs
will keep for weeks in a cool, dry, well-
ventilated place.

Horseradish: Sometimes called "German

mustard," it is grown for its sharp-flavoured
white roots that contain a volatile oil. Fresh
horseradish will keep in the refrigerator for up
to three months. It is excellent with hot or cold
beef, smoked trout or mackerel, or spread
thinly on sandwiches with a pate.
Kale: Most kale leaves have thick stems and
robust leaves that form a head. Curly-leafed
kale is the most common kind. Large, coarse-
leafed kales are grown for cattle and sheep
food. It is frequently teamed with fairly hot
spices and is popular in many Indian dishes.

Leeks: There are many varieties of leeks, but

they all taste more or less the same. Always buy
leeks that look fresh and healthy, meaning the
white part should be firm and unblemished,
and the leaves green and lively. It is best to buy
them when you need them. It is important to
wash them thoroughly before cooking, as dirt
and grit lodges itself between the white section
and the base.

Lettuce: There are numerous varieties of this

salad plant, including round lettuce, butter
head, crisp heads, loose heads, little gem, and
cos lettuce. Eat lettuce as soon as possible after
purchasing. In the meantime, keep it in a cool,
dark place such as the salad drawer of the
fridge.

Mushrooms: These are available all year

round. Always buy clean, creamy white or light
tan mushrooms. Avoid spongy, discolored, or
sweaty ones. Refrigerate, and use within a day
or two. Wipe mushrooms clean, but do not peel
or soak them. Mushrooms are an excellent low-
kilojoule food.

Okra: Commonly known as "ladies' fingers,"

this leafy green is grown in warm tropical
regions. The most notable characteristic are its
sticky consistency, which makes it a useful
thickener for soups or stews. If steamed
quickly, the pods will be tender and crisp
without releasing their sticky juice. When
buying okra, avoid tough, fibrous, or discolored
pods. This plant is rich in vitamin C, folate, and
magnesium. It also has a moderate amount of
vitamin A and fiber.
Onions: Onions are available all year and come
in a variety of different colors and strengths.
They contain a substance that releases when
they are cut and causes the eyes to water quite
painfully. Red, yellow, and sweet are the most
common varieties. There are also shallots.

Peas - Available almost all year round. Only

buy fresh peas. If they are old they are bound
to be disappointing and you would be better off
buying them frozen.

Potatoes - there are many varieties of potatoes

and potatoes can be cook in different ways
such as baking, boiling, chipping, mashing,
roasting sautéing and make it into salad. It is
good to always store in cool dry place. Potatoes
are important source of carbohydrates.

Radishes: These belong to the mustard family.

They range from round and red too long and
red or white. Radishes can be used as garnish
or finely sliced and cooked with other
vegetables. They are available all year round.
Always look for firm, bright ones. Remove their
leafy parts, and refrigerate in a plastic bag; use
within a week. These are a good source of
vitamin C.

Sweet Corn: A variety of maize that has been

developed for use as a fresh vegetable, it is
sweeter than the common field corn. It is
available frozen, both on the cob and in
kernels; the kernels are also very popular
canned.

Sweet Potatoes: These are available all year

and come in many varieties, but there are two
basic types: the dry-fleshed, rather-mealy,
pale-yellow-fleshed ones and the moist-fleshed
ones with deep yellow or orange-red flesh.
Sweet potatoes generally keep well when stored
in a cool, dry place.
 Tomatoes: Few veggies are as ubiquitous as
the tomato, which is available all year. Always
look for firm. Plump fruit; the fresher they look,
the better. Refrigerate at once, or otherwise,
they will become mushy. Tomatoes are
excellent source of vitamin C and a good source
of vitamin A.

Turnips: Surprisingly, these are a member of

the cabbage family. The white-fleshed version
with a purple top is the most common. Some
varieties are grown especially for their leaves,
which are richer in nutrients than the roots.
Refrigerates turnips keep for long time.

Watercress: A delicate, round-leafed salad

plant of the mustard family. It has a distinctive
raw flavor that is both peppery and slightly
pungent. Choose only tender, young leaves
without tears and blemishes, and use as soon
as possible.

Zucchini: Also known as "courgette." They are

also referred to as "vegetable marrows" in the
UK. Green or yellow in color with fine edible
skin when young, they are harvested before
they grow too large. When fresh, they are also
a source of vitamin C.

Explore

Activity 3: Matchy Match Me!

Direction: Match the definition in column A with the terms in column B. Write
the letter of your answer on a separate sheet of paper.

Column A Column B
1. It is a delicate, round-leafed salad plant A. Bell pepper
of the mustard family. B. Sweet Corn
2. They are at their best when they have C. Carrots
D. Lettuce
plump, compact, olive-green heads and E. Artichokes
are heavy for their size, with full fleshy, F. Horseradish
tightly closed scales or leaves. G. Onions
H. Okra
3. These are mild in taste and can be eaten I. Garlic
fresh or cooked. The three main types J. Dried
vegetables
are green, red, and yellow.
K. Watercress
4. These veggies are a deep, rich red. They L. Fresh
can be served hot, cold, pickled, or in vegetables
salads. M. Radishes
5. Sometimes called "German mustard," it N. Beetroot
O. Peas
is grown for its sharp-flavoured white
P. Potatoes
roots that contain a volatile oil.
6. They are rich in carotene—a substance
that converts to vitamin A.
7. A variety of maize that has been
developed for use as a fresh vegetable, it
is sweeter than the common field corn.
8. These belong to the mustard family. They
range from round and red too long and
red or white.
9. They contain a substance that releases
when they are cut and causes the eyes to
water quite painfully.
10. There are numerous varieties of this
salad plant, including round lettuce,
butter head, crisp heads, loose heads,
little gem, and cos lettuce.
11. They are vegetables sold in markets and
groceries that are dehydrated using
different methods such as freeze drying,
drum drying, air drying, and sun drying.
12. They are vegetables that remains in the
state as when they were harvested.
13. . The most notable characteristic of this
vegetable is its sticky consistency, which
makes it a useful thickener for soups or
stews.
14. This vegetable can be cook in different
ways such as baking, boiling, chipping,
mashing, roasting sautéing and make it
into salad.
15. This pungent bulb is a member of the
amaryllis family. Its juice contains
allicin, a natural antibiotic.
 Deepen

Activity 4: Check Me!

Directions: Check (⁄ ) the statements which are appropriate in identifying market
forms of vegetables and X if not appropriate. Write your answers on a separate sheet
of paper.
_____ 1. Frozen vegetables are commercially packaged in plastic bags or cardboard
boxes.
_____ 2. Canning preserves vegetables and prolongs their shelf life.
_____ 3. Drying is a method of food preservation.
_____ 4. Fresh vegetables are vegetables that have undergone little or no processing
from the time they were harvested to the time they were marketed or sold.
_____ 5. Removing water from vegetables facilitates the growth of bacteria, yeasts
and molds that can otherwise promote spoilage and rot in vegetables.

Activity 5: Choose Me and Make Me!

Direction: Choose five different vegetables below and create your own recipe. Your
output will be evaluated using the given rubric.
Beans Carrots Horseradish Potatoes
Bell pepper Celery Lettuce Peas
Broccoli Eggplant Mushroom Radishes
Brussels sprout Garlic Okra Sweet Potatoes
Cabbage Ginger Onions Sweet Corn
Tomatoes Leeks Kale Asparagus
Recipe Card Rubric
Score 20 15 10 5
Ingredients Included 5 or Included 4 Included 3 Included less
more ingredients ingredients than 2
ingredients ingredients
Directions Included all of Included most Included some Included few or
the directions of the of the none of the
directions directions directions
Illustration and Illustration and Illustration and Illustration and Illustration and
Captions captions are captions are captions are captions are
complete and complete and partially incomplete
clearly written written clearly complete and/or vague
with details
Display Superior Good quality – Average quality Poor display –
Attributes display – all all attributes – only one two attributes
-grammar attributes present with attribute are missing
-spelling present and few if any missing minor
-clear exemplary minor errors errors
-legible quality
appearance
 Gauge

Directions: Read each statement carefully and then choose and write the
letter of your answer on a separate sheet of paper.
[Link] vegetables that have undergone little or no processing from the time they were
harvested to the time they were marketed or sold.
A. Canned vegetables C. Fresh vegetables
B. Dried vegetables D. Frozen vegetables
2. Which of the following refers to vegetables that are sold in markets and groceries
and dehydrated using different methods such as freeze drying, drum drying, air
drying, and sun drying?
A. Canned vegetables C. Fresh vegetables
B. Dried vegetables D. Frozen vegetables
3. It is also called “German mustard”.
A. Asparagus B. Eggplant C. Horseradish D. Okra
4. Which of the following is commonly known as “ladies fingers”?
A. Asparagus B. Eggplant C. Horseradish D. Okra
5. It has a French name “aubergine”.
A. Asparagus B. Eggplant C. Horseradish D. Okra
6. Which of the following vegetables are NOT available all year round?
A. Carrots C. Ginger
B. Garlic D. Peas
7. They are NOT from the three main groups of beans?
A. Broad beans C. Runner beans
B. Green beans D. Thin beans
8. A farming method where vegetables are grown indoor year-round, under
regulated temperatures and light, in nutrient-enriched water.
A. Hydrogen farming C. Hydrosphere farming
B. Hydrophilic farming D. Hydroponic farming
9. Which of the following is the first thing to do in freezing vegetables?
A. Blanched C. Shocked
B. Cooked D. Washed
10. Which is not a root vegetable?
A. Carrots C. Radishes
B. Onions D. Tomatoes
11. It is not included in the three main types of bell pepper.
A. Green bell pepper C. Red bell pepper
B. Purple bell pepper D. Yellow bell pepper
12. What are the things to avoid in buying beans?
A. Avoid deep, cold, and rich red
B. Avoid tough, rubbery, or discolored ones
C. Avoid firm, thick-fleshed and well-shaped specimen
D. Avoid straight spears of uniform thickness with compact pointed tips
13. What is the most notable characteristic of okra?
A. Eye catchy B. Flavorful smell C. Smooth D. Sticky consistency
14. Which of the following is a fruit vegetable?
A. Eggplants B. Ginger C. Mustard D. Onions
15. Which of the following is a root vegetable?
A. Eggplants B. Ginger C. Mustard D. Onion
Activity 1: Give me a meaning!
Market forms of Description
vegetables
Fresh Vegetables - undergone little or no processing from the time they were
harvested to the time they were marketed or sold
- they remain in the state as when they were harvested.
Frozen Vegetables - are commercially packaged in plastic bags or cardboard boxes.
- vegetables are frozen within hours of harvest, but they undergo
several steps that ensure their quality before the actual freezing
process
Dried Vegetables - sold in markets and groceries are dehydrated using different
methods such as freeze drying, drum drying, air drying, and
sun drying.
Canned Vegetables - makes cooking with vegetables easier and more convenient, as
using canned vegetables instead of fresh ones eliminates several
steps in food preparation
Activity 2: Fill Me with vegies!
Flower Fruit Green leafy Seed Root Stem and
vegetables vegetables vegetables vegetables vegetables Tuber
vegetables
Broccoli Avocados Lettuce Corn Carrots Celery
Cauliflower Cucumbers Mustard Peas Beets Artichokes
Greens
Brussels Eggplants Beans Radishes Mushroom
Spinach
Onions Potatoes
Activity 3: Matchy Pretest/Gauge
Match Me! 1. C
6. K 2. B
7. E 3. C
Activity 4: Check 8. A 4. D
Me 9. N 5. B
1. ⁄ 10. F 6. D
2. X 11. C 7. D
3. x 12. B 8. D
4. ⁄ 13. M 9. D
5. X 14. G 10. D
15. D 11. B
16. J 12. B
17. L 13. D
18. H 14. A
19. P 15. D
20. I
Answer Key
References:
Books

• Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume [Link] City, Philippines:Adriana Publishing [Link]

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