SUBIC BAY COLLEGES (SBCI), INC.

“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City

Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com

SENIOR HIGH SCHOOL

TEACHER’S GUIDE

SUBJECT CATEGORY TECHNICAL-VOCATIONAL LIVELIHOOD TRACK

SUBJECT TITLE TVL_H.E.
SUBJECT DESCRIPTION COOKERY NC II
TOPIC/LESSON PREPARE VEGETABLES DISHES (VD)
CODE TLE_HECK9- 12VD-IIa-9
CONTENT STANDARD The learners demonstrate an understanding preparing and cooking vegetable dishes
PERFORMANCE STANDARD The learners independently prepare and cook vegetable dishes
LEARNING COMPETENCIES Perform mise en place
SPECIFIC LEARNING OUTCOME - identify ingredients according to standard recipe
- prepare ingredients according to a given recipe, required form, and timeframe
- thaw frozen ingredients and wash raw vegetables following standard procedures
INCLUSIVE DATES November 18-22, 2019
TIME ALLOTMENT 240
MATERIALS Laptop, marker, white board
RESOURCES Career Pathways in TLE: Cookery, Bartending, Catering, and Household Services (Caballero, 2018)

LESSON OUTLINE:
I. Introduction (30 Minutes)
II. Motivation (40 Minutes)
III. Instruction/Delivery (60 Minutes)
IV. Practice (40 Minutes)
V. Evaluation (40 Minutes)
VI. Enrichment (30 Minutes)
VII. Assignment (If any)
VIII. Remarks
IX. Reflection

PROCEDURE: MEETING LEARNERS’ NEEDS

I. Introduction:
- We have our prayer

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 SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com

- Checking of attendance
- Checking of assignment
- Brief discussion or over view of past topic.

II. Motivation:
Pictures of different grains. Learners will try to guess the name of the Breads, breakfast cereals, grains, and other products (types of
grains and cereals according to their research. grains). Rice, brown rice, red rice, maize, wheat, barley, sorghum,
millet, oats, and rye (types of cereals)
III. Instruction/Delivery:
“Vegetables are raw or cooked plants or parts of plants used in a dish. “Cook vegetables so they have an appealing appearance, cook
Vegetables give color, texture, and flavor to our meals. They also give vegetables for good flavor typical of the vegetable, and serve vegetables
vitamins and minerals. What are the basic principles of cooking at the right temperature.”
vegetables to meet quality standards?”

“Absolutely, class! You know what, class, the flavor of a vegetable is
affected by the way it is cooked and by the seasonings added to it.
Overcooking is the biggest problem when it comes to flavor. Vegetables
in the cabbage family-cabbage, broccoli, cauliflower-develop a very
strong, sulfur-flavor when they are overcooked. Some vegetables may
become bitter with overcooking while other vegetables may become flat
or dull. Cooking in too much water also affects the flavor of vegetables
because some parts of the vegetables that affect its flavor are dissolved
and lost in the water. In selecting and preparing fresh vegetables, what
are the things must be considered?”
“In selecting and preparing fresh vegetables we should consider
purchasing, storage, and preparation are factors that affect vegetable
cookery, once purchased, vegetables need to be properly stored so
they remain their best until you are ready to use them. Without
exception, all vegetables should be wiped, or washed, before you
prepare them and peeling and trimming vegetable skin like carrots
and potatoes is a common practice.”

“You enumerated it completely! Then when you are buying vegetables,
you need to observe for the characteristics of quality vegetables. Always
buy fresh, crisp, newly harvested vegetables. Fresh vegetables should be
cooked the day they are harvested or brought to preserve their nutrients.
Avoid buying vegetables that have been sliced and pre-packed in plastic
bags. They may no longer be fresh and crisp. Wilted vegetables lose some
of the vitamins they contain. Root vegetables such as carrots, gabi,
labanos, or radish and fruit vegetables such as eggplant, tomatoes, and
“It can be thaw by “cooking direct frozen” as your preferred
method of handling frozen vegetables. You can also use
microwave or stir-fry frozen vegetables as an alternate method of
cooking direct from frozen. Defrosting or partially thaw specific
leafy and bulky frozen vegetables and thaw large ears of corn on
the cob partially ahead of time if you plan to boil them on the
stove as you would fresh corn on the cob and eat immediately after
cooking.”

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 SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com

squash must be firm, well-shaped, and without bruises or blemishes.

Choose young and tender sitaw, ampalaya, okra, and eggplant because
they have better taste. What is the different process of thawing frozen
vegetables?”

“That is correct! In cooking vegetables, what are the methods?” “Blanching, boiling, braising, poaching, simmering, steaming,
stewing, sautéing, broiling, grilling, roasting and stir-frying.

IV. Practice:
Question and Answer. Facilitator will ask ten questions to the class and “Blanching, boiling, braising, poaching, simmering, steaming,
they will answer it correctly. stewing, sautéing, broiling, grilling, roasting and stir-frying.

V. Evaluation:
Dramatization: Group Activity: Leaders will demonstrate the different “Blanching, boiling, braising, poaching, simmering, steaming,
methods of cooking stewing, sautéing, broiling, grilling, roasting and stir-frying.
VI. Enrichment:

VII. Assignment:
1. Types of Sauce.
2. Techniques in storing and vegetables.
3. Research for different menu of vegetables.

VIII. Remarks:

Prepared by: Checked by: Noted by:

FERNAN T. VILLANUEVA SHIELA MAE G. DELLOSA AGNES RACQUEL B. MENDONES, MAT, MHRM, LPT
Subject Teacher SHS Coordinator School Principal