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COOKERY 10 Quarter 2 LAS No. 1
COOKERY 10 Quarter 2 LAS No. 1
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
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.
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
1. Washing
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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.
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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.
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.
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.
3. Flavonoids
Anthoxanthin – responsible for the yellow pigments
Anthocyanins – responsible for red and blue to violet pigments (beets)
tube, eggplants
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
LEARNING ACTIVITY 4: