Grade - 10 Second Quarter Lesson 2016 (Veg - and Seafoods)

Fruits,
vegetables
and
sea food
dishes
Preparation of vegetable dishes
Learning outcome:
At the end of the lesson, you are expected to be able
to:
1. Perform “mise en place”
2. Prepare and cook variety of nutritious vegetable
dishes
3. Present and evaluate vegetable dishes
4. Store vegetable properly.
 Are you fond of eating vegetables?
 Why are vegetables important in one’s
diet?
 What vegetable dish you enjoy eating?
 How can you prepare vegetables so
that both the young and the old like to
eat them?
VEGETABLES
 Are essential source of vitamins and
minerals that are important to one’s health
and well-being. They can add color, flavor
and texture to our meals. They are usually
prepared as salads or served with the main
dish.
PRINCIPLES OF PREPARING VEGETABLES
1.Cut the vegetables suitably for the intended purpose.
a. For deep-fat-fried veg. cut into inch-thick slices as
in sweet potatoes and eggplants for tempura.
b. For stir-fried veg. like onions, leeks, green or red
pepper, celery, mushrooms, and cabbage, cut into thin
slices so they will cook quickly.
2. All vegetables should be inspected for blemishes,
worms and decayed parts.
3. Wash very carefully under cool running water leafy
vegetables that are to be eaten raw. They should be
washed three times by splashing the leaves up and down,
and drained afterwards.
4. Scrub potatoes and other root crops with a vegetable
brush.
5. Cut vegetables only just before cooking to prevent loss
of vitamins and minerals.
6. Pare vegetables as thin as possible using a vegetable
peeler to minimize waste of nutrient and money.
7. Use only a small amount of water in cooking
vegetables.
8. Cover saucepan to make cooking time shorter.
9. Avoid stirring the vegetables to prevent loss of
Vitamin C.
10. Avoid overcooking vegetables
11. Serve vegetables immediately after cooking.
3 ways of thawing vegetables
1. Thawing in the refrigerator
a. It takes longest time. Set the frozen
vegetables in the refrigerator for slow,
safe thawing, which takes several hours
or overnight
2. Thawing in cold water:
a. It requires less time but requires more
attention to ensure that the water is kept
Thawing in cold water:
2.
a. It requires less time but requires more

attention to ensure that the water is kept
cold (less than 21*c) and changed every 30
minutes.
b. Vegetables encased in plastic or glass
container immersed in water should be
changed every 30 minutes.
3. Thawing in the microwave oven
a. Microwave the vegetables which have
been removed from their packaging, set
process on defrost at 30 percent power
according to weight.
b. Use the microwave when the food is to be
cooked immediately.
HELPFUL TIPS IN PREPARING VEGETABLES
1. Most frozen vegetables are boiled and
steamed without thawing first. However, corn
on the cob can partially thawed in the
refrigerator or cold water. Leafy vegetables
like spinach or malunggay leaves can be
partially thawed in cold water.
2. Do not thaw foods including vegetables at
room temperature.
3. Discard the vegetables that are left outside the
refrigerator for more than 2 hours as they have
developed dangerous bacteria.
4. Cook immediately thawed vegetables in the
microwave oven to preserve the quality and to
prevent food-borne illness/food poisoning.
5. In boiling, use ½ c. water for 1 pint package of
frozen vegetables in a covered saucepan.
Separate the pieces with a fork. Cook until done
but not overcooked.
MARKET FORMS OF VEGETABLES
1. Fresh – fresh vegetables available in the
wet markets and supermarkets based on
the part of the plants are:
a. leaves= alugbati,kamote tops, kangkong,
spinach, bitter melon leaves, cabbages,
lettuce, mustard, Chinese cabbage, pepper
leaves, green onions leaves and leeks,
Brussels sprouts parsley. Etc.
b. flowers= cauliflowers, squash flowers, broccoli
and katuray.
c. Stem or short-stalk supporting leaves,
flower- celery bamboo shoots, ubod coconut
pith, asparagus
BULBS
Fruits
seeds
canned
Frozen
dried
processed
Factors in the proper selection of vegetables
The quality of raw material affects the
aesthetics, palatability, and texture of
the cooked product. It is necessary
that the vegetables to be purchased
are appropriate for the dish to be
prepared.
1. Weight :
a.) Buy vegetables by weight, not by size.
b.) Heavy for its size
2. Appearance and freshness

a.) Buy vegetables early in the morning.
b.) Select vegetables that are crisp and
bright-colored, not dry or wilted.
3. Seasonability
 Vegetables that are in season are cheaper
and have better taste or palatability.
4. No sign of decay or insect infestation
 Choose vegetables that are free from insect
infestation.
5. No sign of molds, bruises or blemishes
 Choose vegetables which are free from bruises, mold
and blemishes. The finished product tastes better.
6. Right degree of maturity
 Choose the vegetables of the right degree
of maturity. They taste better.
7. Variety
 Choose the variety that is
needed/appropriate for the dish or menu.

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Fruits,

a. It requires less time but requires more

2. Appearance and freshness

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