TLE/SPTVE 10
Quarter
2
Cookery/Food Technology
COOKERY/SPTVE (FOOD TECHNOLOGY) – Grade 10
Quarter 2 – Module 6: The Effects of Cooking Vegetables and the General Rules
of Vegetable Cookery.
First Edition, 2020
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Published by the Department of Education Division of Pasig City
Development Team of the Module
Writer: Angeline T. Labit
Editors: Jerwina V. See
Reviewers: Jerwina V. See
Illustrator: Name
Layout Artist: Name
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
OIC-Assistant Schools Division Superintendent
Victor Javeña EdD
Chief, School Governance and Operations Division and
OIC- Chief, Curriculum Implementation Division
Education Program Supervisors
Librada L. Agon EdD (EPP/TLE/TVL/TVE)
Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMMS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (ESP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM
Printed in the Philippines by the Department of Education – Division of Pasig City
Cookery 10
Food Technology 10 10
Quarter 2
Self-Learning Module 6
Prepare Vegetable Dishes
The Effects of Cooking Vegetables and the
General Rules of Vegetable Cookery
Introductory Message
For the facilitator:
Welcome to the (Cookery 10/Food Technology Grade 10)Self-Learning Module on the
Effects of Cooking Vegetables and the General Rules of Vegetable Cookery!
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.
This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
Notes to the Teacher
This contains helpful tips or strategies that
will help you in guiding the learners.
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the Learner:
Welcome to the (Cookery 10/Food Technology 10) Self-Learning Module on
Classification of Vegetables; Tools and Equipment needed in Preparing Vegetables
This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.
This module has the following parts and corresponding icons:
Expectations - This points to the set of knowledge and skills
that you will learn after completing the module.
Pretest - This measures your prior knowledge about the lesson
at hand.
Recap - This part of the module provides a review of concepts
and skills that you already know about a previous lesson.
Lesson - This section discusses the topic in the module.
Activities - This is a set of activities that you need to perform.
Wrap-Up - This section summarizes the concepts and
application of the lesson.
Valuing - This part integrates a desirable moral value in the
lesson.
Posttest - This measures how much you have learned from the
entire module.
EXPECTATIONS
At the end of this lesson, the students should be able to:
A. Identify the effects of cooking vegetables;
B. discuss the general rules of vegetable cookery and
C. value on the effects and the guidelines in cooking vegetables.
PRE-TEST
True or False:
Directions: Read and understand the statement carefully. Write letter T if the
statement is correct and F if the statement is incorrect.
_____1. Cook vegetables in a small amount of water only.
_____2. Cooking vegetables too long retains its color.
_____3. Cut the vegetables evenly for even cooking.
_____4. Vegetables with high amount of starch absorbs more water.
_____5. Baking soda maybe used when cooking green vegetables.
RECAP
Let us know if you can still remember our previous lesson. Answer the following
question.
1. What are the steps in cutting and shredding cabbage?
2. How to peel and cut the garlic?
3. Enumerate the steps in cutting and dicing onion
LESSON
Effects of Cooking Vegetables
1. The texture changes
a. Usually softening cellulose and
hemicellulose fibers
b. Added toughened acid fibers
c. Using alkali such as baking soda,
hemicellulose softener
d. Using lime results in firmness or delay in softening due to the calcium
lime reaction(“apog”)
2. Either water is lost, or absorbed.
a. Vegetables that contains large volumes of water, such as leafy and
leafy and succulent vegetables, lose water and becomes limp.
b. Hydroscopic ability allows vegetables with significant quantities of
starch (dried beans, root crops, tubers) to lose water.
3. Color changes
Cook them in a short time to preserve their color. The effect on pigment
of heat, acid, alkali and metal is summarized on the table.
Effects of Acid, Alkali, and Prolonged Cooking
Pigment Effect of Effect of alkali Effect of Solubility
acid prolonged in water
cooking
Chlorophyll Olive Intensifies Olive green Slightly
green green color soluble
Carotene Little Little effect Little effect Slightly
effect unless soluble
excessive
way
darkens
Anthocyanin Color is Deeper red Little effect Very
stable purple or blue soluble
depending on
alkalinity
Anthoxanthins No effect Yellow Darken if Very
excessive in soluble
the
presence of
iron
4. Nutrients Shifts
[Link]
moist heat cooking- gelatinization of starch
dry heat cooking- dextrinization of starch
caramelization of sugar
[Link] become more soluble and digestible
[Link] may be destroyed in heat like vitamin C
[Link] are washed into the cooking liquid or oxidized
General Rules of Vegetable Cookery
1. Don’t let vegetables overcook.
2. Cook as close as possible to service time , often in small amounts.
3. If the vegetable needs to be cooked ahead, cook it slightly undercooked and chill
quickly. When eaten, heat up again.
4. Never use baking soda with green vegetables.
5. Cut the vegetables evenly for even cooking.
6. When you boil green vegetables, start with salted water. And for other
vegetables like root crops and tubers, start for a more even cooking in cold,
salted water.
7. Cook fresh green vegetables and strong flavored vegetables, uncovered.
8. Cook red and white vegetables in a liquid with a mild acidity (not a high acidity)
to preserve color.
9. Do not mix several freshly cooked vegetables with a batch of the same
vegetables previously cooked with a saucepan.
.
ACTIVITIES
Activity I. Fill in the blanks
Directions: Fill the blanks with the correct answer. Choose your answer from
the box and write it in your notebook.
Color undercooked water
Texture overcook vitamins
vitamins
1. Starchy vegetables such as root crops absorb more_________ when cooking.
2. Using baking soda in cooking affects the ___________of vegetables.
3. If vegetable must be cooked ahead, cook it slightly _____________________.
4. Vegetables should be cook just right. Don’t ___________________.
5. ________________in vegetables maybe destroyed when cooking or heating.
Activity II. Crossword Puzzle
Directions: Answer the analogy below and find the answer by drawing vertical,
horizontal or diagonal on the word grid.
1. Opposite of undercook:____________________________
2. Nutritive value of vegetables:_______________________
3. Starchy food:______________________________
4. Lost or absorb when cooking:______________
5. Carbohydrates, vitamins, minerals and proteins:______________________
N L W E A H I P M D
B U A V S N O C I B
L S T I F R C E N S
O V E R C O O K E W
S P R T I A F S R E
Y W O U B E R S A N
C O K B M I N A L O
R A Z O D P L T S E
WRAP–UP
Vegetables are generally a great source of vitamins and minerals, so to be able to
maintain those nutrients, I will ________________________________________________
______________________________________________________________________________
What are the effects of cooking vegetables?
1.___________________________________________
2 .____________________________________________
3.____________________________________________
4.____________________________________________
VALUING
Answer this question briefly.
Why is it important to know the effects of cooking vegetables and the general rules
in vegetable cookery? ____________________________________________________________
_________________________________________________________________________________.
POST TEST
Multiple Choices:
Read and understand the statement. Choose the letter of the correct answer.
1. What is the first general rule in cooking vegetables?
A. Don’t overcook.
B. Cook vegetables uniformly for even cooking.
C. Cook green and strongly flavored vegetables uncovered.
D. Undercook vegetables that must be cooked ahead of time.
2. Which of the following is NOT recommended when cooking green vegetables?
A. Adding lime (apog)
B. Adding baking soda.
C. Cover the vegetables while boiling.
D. Start cooking in cold salted water.
3. How to cook starchy vegetables like root crops and tubers?
A. By adding lime (apog)
B. By adding baking soda.
C. Start cooking with salted water.
D. Start cooking in cold salted water.
4. What to do in order to maintain the color of green and strong flavored
vegetables while cooking?
A. Don’t overcook.
B. Never use baking soda.
C. Do not cover the pan while cooking.
D. Start cooking with salted boiling water.
5. Which of the following must be done to cook the vegetables evenly?
A. Cut vegetables uniformly.
B. Cook vegetables in small quantities.
C. Do not cover the pot while cooking.
D. Start cooking with salt boiling water.
6. What nutrient is lost when heating vegetables?
A. carbohydrates
B. minerals
C. protein
D. Vitamin C
7. What are the effects of cooking vegetables?
A. Changes in color
B. Changes in texture
C. Water is lost or absorb
D. All of the above
8. Which of the following vegetables absorbs more water when cooking?
A. cabbage
B. eggplant
C. spinach
D. sweet potato
9. What is the consequence of prolonged cooking in vegetables?
A. Changes in color
B. Changes in texture
C. Fibers will toughened
D. Maintain its color
10.
KEY TO CORRECTION
nutrient 5. Vitamins 5.
water 4. Overcook 4.
F 5. Root crops 3. Undercook 3.
T 4. minerals 2. Color 2.
T 3. overcook 1. Water 1.
F 2.
T 1. II. Crossword Puzzle [Link] in the blanks
PRE TEST ACTIVITIES
POST TEST
REFERRENCES
Printed Materials
Images
[Link]
3SZof8KlkV_MQqw:1597798771293&source=univ&tbm=isch&q=images+of+
cooking+vegetables
[Link]
[Link]
[Link]
3SZof8KlkV_MQqw:1597798771293&source=univ&tbm=isch&q=images+of+
cooking+vegetables
[Link]
3SZof8KlkV_MQqw:1597798771293&source=univ&tbm=isch&q=images+of+
cooking+vegetables
