Learning Activity Sheet D.

Addition of lime causes firmness or delay

TLE 10 Quarter 2, Week 2 softening due to the reaction of calcium from
Lesson 1 PREPARE VEGETABLE DISHES lime (―apog‖)

Learning Outcome 2 2. Water is either lost or absorbed.

Market Forms of Vegetables A. Vegetables contain high amount of water.
Leafy and succulent vegetables lose water
Vegetables are said to be vital to the general good and become limp.
health of human beings, providing essential vitamins and B. Vegetables with significant amount of starch
minerals, dietary fiber, and phytochemicals, and reducing (dried beans, root crops, tubers) absorb
risk from dangerous diseases and other medical water because of the hygroscopic property
conditions. of starch.
Vegetables are grown worldwide in almost 200
countries. A world vegetable survey showed 392 3. Changes in color Cooking for a short time, helps
vegetable crops cultivated worldwide. Most of these maintain color.
vegetables are marketed fresh with only a small portion
processed. Almost three-fourths of the world's production 4. Changes in nutrients
of vegetables occurs in Asia, mostly in China, which
produces over half of the world's vegetables. A. Carbohydrate - moist heat cooking –
gelatinization of starch – dry heat cooking -
Market Forms of Vegetables dextrinization of starch - carmelization of
sugar
1. Fresh. Fresh vegetables are those that have B. Protein become more soluble and digestible
undergone little or no processing from the time they C. Vitamin may be destroyed in heat like
were harvested to the time they were marketed or vitamin C
sold. Which also means that they remain in the D. Minerals are washed into the cooking liquid
same state from the time they were harvested. or oxidized
Fresh vegetables are often referred to as produce
and are normally sold in the market, grocery stores, General Rules of Vegetable Cookery
supermarkets, roadside stalls, farmer’s market and • Don‘t overcook.
vegetable farms. • Prepare vegetable as close to service time as
possible and in small quantities.
2. Frozen. The forms of vegetables that are
• If the vegetable must be cooked ahead,
commercially packed in plastic bags or cardboard
undercook slightly and chill rapidly.
boxes. Naturally, these are frozen within hours of
• Reheat at service time.
harvest, but undergo several steps to warrant that
their quality is preserved before the actual freezing • Never use baking soda with green vegetables.
process. • Cut vegetables uniformly for even cooking.
a. They are washed thoroughly to remove any • Cook green vegetables and strong – flavored
dirt, debris and the chemicals that have been vegetables uncovered.
used.
b. They are often blanched or cooked quickly in Standard Quality of Cooked Vegetables
a boiling water, and then shocked in ice
water to stop the cooking process. 1. Color
c. The vegetables are sorted and inspected, to ▪ Bright, natural color
get rid of any vegetables that are not fit for 2. Appearance on plate
consumption. ▪ Cut neatly and uniformly
d. They are packaged and shipped off to ▪ Attractively arranged with appropriate
wholesalers and distributors, to combinations and garnishes
supermarkets and grocery stores. 3. Texture
▪ Cooked to the right degree of doneness
3. Dried. These are vegetables that are dried or ▪ Crisp – tender, not overcooked and mushy
dehydrated to preserve and prolong their shelf life. ▪ Potatoes, squash, sweet potatoes, tomatoes
The process is done by removing water from should be cooked through with smooth texture
vegetables and obstruct the growth of bacteria, 4. Flavor
yeasts and molds that can stimulate spoilage and ▪ Natural flavor and sweetness
rotting of vegetables. Methods of drying vegetables ▪ Strong – flavored vegetables should be
are: freeze drying, drum drying and sun drying. pleasantly mild, with no off flavors or
bitterness
4. Canned. This is the form of vegetables where 5. Seasonings
vegetables are preserved. Like freezing and drying ▪ Seasonings should not mask the natural
,it helps make vegetables last longer. It makes flavors
cooking with vegetables easier and more 6. Sauces
convenient. ▪ Do not use heavily.
▪ Vegetable should not be greasy
7. Vegetable combinations
Effects of Cooking Vegetables ▪ Vegetables should be cooked separately for
different cooking times, and then combined
1. Changes in texture - Fibers are either softened or ▪ Combine acid vegetables like tomatoes, to
toughened. green vegetables just before service to
A. Cellulose and hemicellulose – heating prevent discoloration of greens.
generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften
hemicellulose