Cookery 10

QUARTER 2 LAS Number 1

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: PRINCIPLES OF PREPARING VEGETABLES

Background Information for Learners

Preparing vegetables can be threatening for some people because they come
in all kinds of shapes and sizes, and have different flavors and textures. However, after
cooking them once or twice, and getting the feel of how to treat them, one will be able
to figure out the cooking methods or flavorings that suit them best.
Vegetables are cooked to improve their color, texture, and flavor. For the
reason that there are vast varieties, the cooking methods will also vary depending on
the preferred result. In professional food service production, vegetables are often
blanched or par cooked in boiling salted water as a mise en place step, and finished
by other cooking methods such as sautéing, frying, or roasting.
The nutrient content, the taste and the texture of vegetable plants is affected
the way they are handled and cooked. With this reason, it is of utmost importance for
vegetables to be always washed before cooking or serving them raw.
Vegetables has to be prepared before they are served or used as an ingredient
in a cooked dish. Prior to preparation, you need to identify the various kinds of
vegetables and different tools and equipment needed in the preparation of vegetables
since it is an important factor to consider in the preparation of vegetables.

Classification of vegetables
Vegetables is a category of food which can be obtained from any part of plant
which is edible. The edible parts can be stem, leaves, flowers, roots, tubers and
sometimes fruits.

1. Stem Vegetables
It is an edible part of the plant which shoots from the roots or bulb and it always
grows above the ground unlike roots or bulb. Examples are Artichoke, Asparagus,
Celery, Fennel, Bamboo, and Shoots.

2. Leaves Vegetables

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 Vegetables that are leafy belong in this category such as spinach, cabbage,
water cress, lettuce, bok choy, gai lan, choy sum, brussels sprouts, witloof, silverbeet,
radicchio, kale, collard leaves, Swiss chard, mustard leaves, and fenugreek leaves .

3. Flower Vegetables
Plants that has flowers is used as vegetables in the culinary world. They are
seasonal and abundant during a particular season of the year. Such plants are only
grown for their flower buds. Examples of these are cauliflower, broccoli, courgette
flowers, squash blossoms, artichoke, agati (dok kae, Thailand), banana flower, and
lotus.

4. Stalk or Bulb Vegetables

This is the part of the plant which grows just below the ground and is the portion
which is in between the stem and the root, the root actually comes out from the bottom
of the bulb. Bulbs are generally in layers of skin and they are very strong in flavour .
Examples are onion, garlic, spring onion, leek, kohlrabi, fennel and shallots.

5. Seed Vegetables (Beans)

This category include legumes which is used as food, it is actually the fruit of
the plant of which the seed is eaten, sometimes its peeled like green peas. Some
example are mungbean, garbanzos, coepea, kidney bean, soy bean and white bean.

6. Root Vegetables
This category includes plants of which roots are edible and is used as
vegetables. Usually long, round, and swollen taproot. Some examples of root
vegetables are beet, carrot, radish, horseradish, turnip, celeriac, daikon, enset, jicama,
konjac, maca, arrowroot, Chinese water chestnut, taro, and etc.

7. Tuber Vegetables

In this group are those plants in which the roots are modified and enlarged into
a swollen structure that is full of nutrients. They are usually located at the end of the
plant root attached as a lump of rock, e.g. potato. These vegetables are potato,
cassava, sweet potato, taro, Jerusalem artichoke, yam, yacon, kumara, etc.

8. Fruit Vegetable
The vegetables that bear fruits are under this category. But there are plants that
bear sweet and fleshy fruit that are eaten raw and plants of which grains or seed of
their fruit are used, do not fall in this category . Examples are beans, legumes,
tomatoes, avocado, bitter gourd, eggplant, caigua or bottle gourd, bell peppers, ackee,
African eggplant, ash gourd or winter melon, chayote and other plants.

9. Fungi Vegetables
Commonly known as mushrooms, and various types are available of which
some are edible and some are poisonous. Some examples are button mushroom,
enoki, oyster, shitake, truffles, portabello, boletus, chanterelles, grifola fondosa,
morchella, shimeji, straw mushroom, porcini, morel, etc.
Preparing vegetables

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 Wash your hands before preparing foods. Hands should be washed thoroughly
with hot, soapy water for 20 seconds before and after handling fresh produce,
raw meat, poultry, or seafood, as well as after using the bathroom, changing
diapers, or handling pets.
 Removing outer leaves or peeling may decrease the amount of pesticide
residues or harmful microbes on fruits and vegetables.
 Wash all vegetables with cool tap water to remove dirt and residues.
 Scrub firm produce with a clean produce brush.
 Don't wash vegetables with household soaps and detergents.
 Don't cross-contaminate. Use clean cutting boards and utensils when handling
fresh produce. Use one clean cutting board for fresh produce and a separate
one for raw meat, poultry, and seafood.
 Wash surfaces often. Cutting boards, dishes, utensils, and countertops should
be washed with hot, soapy water after coming in contact with fresh produce or
raw meat, poultry, or seafood.
 Cutting boards and countertops can be sanitized with a solution of one
 Teaspoon of chlorine bleach in one quart of water. Be aware of the hazards
associated with storing and using bleach, and do not apply the solution dire ctly
to fruits and vegetables.
 Refrigerate fresh produce within two hours of peeling or cutting. Discard cut
produce left at room temperature for more than two hours.

Preparing Fresh Vegetables

1. Washing

 Wash all vegetables thoroughly

 Scrub well unpeeled vegetables, like potatoes for baking
 Wash green leafy vegetables in several changes of cold water
 After washing, drain well and refrigerate lightly covered to prevent drying.

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2. Soaking
 Do not soak vegetables for long periods to prevent flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
 Limp vegetables can be soaked briefly in cold water to restore crispness.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

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3. Peeling and Cutting

 Peel vegetables as thinly as possible.

 Cut vegetables into uniform pieces for even cooking
 Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
 Save edible trim for soups, stocks and purees.

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Serving

 Fresh produce should be placed unrefrigerated on the table not longer than two
hours.
 Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables
at picnics or other summer events. Keep raw meats in a separate cooler.

Flavor Components of Vegetables

1. Sugar – Fructose – This is the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when
combined with salt and is found in large amount from young and fresh
vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like
onions, leeks, garlic, chives, cabbage and broccoli.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

Color Components of Vegetables

1. Chlorophyll – a fat soluble compound responsible for the green color of plants.
When combined with acid, it forms pheophytin which produces an olive green color.
When combine with alkali, it forms chlorophyllins which produces a more intense green
color. The addition of baking soda when cooking that results to brighter green color, is
an example.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

 beta carotene from carrots and squash
 lycopene, from tomatoes

3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments (beets)
tube, eggplants

What is a Standardized Recipe?

The United States Department of Agriculture (USDA), defines standardized

recipe as one that “has been tried, adapted, and retried several times for use by a
given food service operation and has been found to produce the same good results
and yield every time when the exact procedures are used with same type of equipment
and the same quantity and quality of ingredients.”

In easier terms, a standardized recipe is a complete, specific set of written

instructions for cooks to produce consistent, high-quality recipes every time! Benefits
of Standardized Recipes Standardized recipes provide a means to establish
consistency in the quality of all foods being made, menu planning, and food and labor
costs. Understanding how to properly use standardized recipes ensures that the food
being prepared is the same regardless of who does the cooking.
The food should be the same in taste, texture, yield, appearance, nutritional
value, and cost. Ensuing the correct portion sizes listed on a standardized recipe helps
to prevent running out of food and also controls the amount of food wasted.

Benefits of Standardized Recipes

Standardized recipes offer a means to establish consistency in the quality of all
foods being made, in menu planning, and food and labor costs.
Understanding how to properly use standardized recipes guarantees that the
food being prepared is the same regardless of who does the cooking. The food should
be the same in taste, texture, yield, appearance, nutritional value, and cost. Following
the correct portion sizes listed on a standardized recipe helps to prevent running out
of food and also controls the amount of food wasted. Special Dietary
Needs/Accommodations The use of standardized recipes is also an easy way to keep
track of special dietary needs and/or accommodations of the children served.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

 Following a standardized recipe ensures that people on varying diets are
receiving the correct type and amount of food to meet their documented dietary needs
and restrictions. For children with food allergies, serving foods prepared from a
standardized recipe offers assurance to the child and to the parent that an additional
ingredient that may contain a major food allergen has not been added to the final
product.

If a cook strays from the standardized recipe by incorporating additional

ingredients, the product quality and portion sizes change, the cost increases, and the
potential of unknowingly serving an allergic child an allergen increases. This is a risk
that no one wants to knowingly take.

Elements of a Standardized Recipe

1. Recipe Title – This is the name of the product being created.

2. Recipe Category – This is the classification of the creditable
component(s) being claimed for reimbursement (fruit, vegetable, meat
or meat alternate, bread or grain, and dairy).
3. Serving Size – This is the single required portion of the final product
being served to a child.
4. Recipe Yield - This is the total number of servings available when the
final product is made.
5. Equipment and Utensils to Use – Listing of cooking and serving tools
needed to produce and serve the food item.
6. Ingredients – Food items used in the recipe.
7. Weight and Volume of each ingredient – This is the required amount of
each ingredients in the recipe.
8. Preparation Instructions – These are the specific directions for preparing
the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature
and amount of time needed for the highest quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the
safety the food being produced throughout the preparation and serving.
( i.e. cooking to proper internal temperatures, cross contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per serving (i.e.
calories, protein, fat, carbohydrates, etc.)

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6

LEARNING ACTIVITY 1:

LEARNING ACTIVITY 2: Multiple Choice

Direction : Let us test how much did you learn on the principles of preparing
vegetables. Write your answers in your quiz notebook.

1. They have to be prepared before they are ready to serve or used as an ingredient
in a cooked dish..
a. vegetables c. fruits
b. ingredients d. solution
2. This is a category of food which can be obtained from any part of plant
which is edible.
a. fruits c. solution
b. vegetables d. water
3. These are parts of the plant where the leaves are used as vegetable.
a. stem c. leaves
b. seeds d. roots

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 7

4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of
some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of
beets and eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete , specific set of written instructions for cooks to produce
consistent, high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involve the cost of one
serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the
product being created.
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
product being created.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that includes legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 8

LEARNING ACTIVITY 3:
Classify vegetables according to the type they belong.
Direction: Using the table below, give an example of the nine classification of
vegetables
Classification of Vegetable Example
Stem Vegetable
Leafy Vegetable
Flower Vegetable
Stalk or Bulb Vegetables
Seed Vegetables
Root Vegetables
Tuber Vegetables
Fruit Vegetable
Fungi Vegetables

LEARNING ACTIVITY 4:

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 9