Self-

instructed
Module in
TLE 10
SECOND QUARTER: COOKERY

REVIEWER

Vegetables need to be prepared before they are ready to serve or used as an

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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. It is
an important factor to consider in the preparation of vegetables.

Tools and Equipment Needed in Preparing Vegetables

Paring knife
- used in paring

Chef knife
- used in cutting

Chopping board
- used to hold item while chopping

Colander
- used to drain excess water after washing

Bowls
- used to hold vegetables

Utility tray
- used to hold ingredients

Sauté pan
- for sautéing or stir frying vegetables

Steamer
- for steaming vegetables

Oven
- for cooking vegetables oven- steam or bake

Flavor Components of Vegetables

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

Color Components
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.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to violet pigments (beets) Tube, eggplants

Factors to consider in choosing good quality vegetables

1. Freshness
Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation

3. No mechanical damage or injury.

4. Right degree of maturity

5. Variety
Different varieties differ in color, shape, texture and sometimes
flavor.

Vegetables are good sources of food nutrients that are very important in everyday meals.

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
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 After washing, drain well and refrigerate lightly covered to prevent drying.

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.

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.

Basic Knife Cuts

1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical vegetables

Effects of Cooking Vegetables

1. Changes in texture
- Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the reaction of calcium from
lime (―apog)
2. Water is either lost or absorbed.
A. Vegetables contain high amount of water, leafy and succulent vegetables lose water and
become limp.
B. Vegetables with significant amount of starch (dried beans, root crops, tubers) absorb
water because of the hygroscopic property of starch.
3. Changes in color
Cooking for a short time, helps maintain color. The effect of heat, acid, alkali, and
metal on the pigment are summarized below:
4. Changes in nutrients

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 A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- carmelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

General Rules of Vegetable Cookery

 Don‘t overcook.
 Prepare vegetable as close to service time as possible and in small quantities.
 If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at
service time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color
Bright, natural color

2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes

3. Texture
Cooked to the right degree of doneness Crisp – tender, not overcooked and
mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through with
smooth texture

4. Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild, with no off flavors or
bitterness

5. Seasonings
Seasonings should not mask the natural flavors

6. Sauces
Do not use heavily. Vegetable should not be greasy

7. Vegetable combinations
Vegetables should be cooked separately for different cooking times, and then
combined
Combine acid vegetables like tomatoes, to green vegetables just before service
to prevent discoloration of greens.

Ways of Cooking Vegetables

1. Boiling and steaming –

Vegetables are drained as soon as they are cooked and then cool
quickly under cold water to prevent overcooking from the
residual heat. They are reheated quickly by sautéing in butter or
other fat. Seasonings and sauces are added at this stage.

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 2. Sautéing and Pan – Frying
Both methods may be used to complete cooking or precooked or
blanched vegetables. Also used for complete cooking of raw
vegetables.

3. Braising
The blanched or raw vegetable, is placed in the pan then liquid is
added (stock, water, wine) to cover vegetables, then cooked
slowly.

4. Baking
Cooking starchy vegetables using heat of the oven, rather than
range top. Starchy vegetables are baked because the dry heat
produces a desirable texture.

5. Deep – frying
Vegetables large enough to coat with breading or batter may be
fried. Quick – cooking vegetables can be fried raw. Some, may be
precooked by simmering or steaming briefly to reduce the
cooking time in frying.

Guidelines in Plating
1. Keep food off the rim of the plate.
Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be
identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are needed to
balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish or covering only a part of the dish.
Always think of the sauce as part of the overall design of the plate.
7. Keep it simple.
Avoid making food too elaborate.

Classifications of Seafood
Fish products are divided into two categories:
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish
• Flatfish
 Flounder
 Sole
• Round fish
 Black sea bars

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 Bluefish
 Cod
 Grouper
B. Freshwater fish
• Cat fish
• Eel
• Tilapia

2. Shell fish – fish with external shells but no internal bone structure. They have hard
outer shells.
Two classifications of Shellfish
a. Mollusks – are soft sea animals
i. Bivalves – they have a pair of hinged shells (clams, oysters)
ii. Univalves – they have a single shell (abalone)
iii. Cephalopods – (octopus, squid)

b. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs)

PARTS OF A FISH

Composition and Structure:

Fish consists of water, protein, fats and small amount of minerals and vitamins. Fish
has very little connective tissue. It means:
A. Fish cooks very quickly, even at low heat.
B. Fish is naturally tender. High heat will result to toughening of protein.
C. Moist-heat methods are used not to create tenderness but to preserve moistness and
provide variety.
D. Cooked fish must be handled very carefully.

1. Fat Fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)
2. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)

Checking freshness of fish

Fin Fish

1. Fresh and mild odor

2. Eyes are clear, shiny and bulging

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 3. Red or pink gills

4. Texture of flesh is firm or elastic

5. Shiny scales, and tightly cling, on skin

Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.

5. Live lobster must be alive when cooked. The meat will be firm and the tail springs
back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell indicates age
or spoilage.

9. Live crabs should be kept alive until cooked.

10. Frozen crabmeat should be treated like any other frozen fish.

Handling and Storage of Fish

Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage of
melted ice. Change ice daily. Cover container or store in separate
box away from other foods. Whole fish should be drawn because
entrails deteriorate rapidly.
Cut fish should be wrapped or left in original moisture- proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap
and freeze immediately.
4. Check store fish for freshness just before using.

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Frozen Fish
1. Frozen products should be frozen, not thawed when received.
2. Items should be well wrapped, with no freezer burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time Fat fish -- 2 months Lean fish -- 6
months
5. Rotate stock – first in, first out

Thawing and Handling of frozen fish

1. Thaw in refrigerator, never at room temperature. If pressed
for time, keep in original moisture-proof wrapper and thaw under
cold running water.
2. Small pieces like fillets and steaks can be cooked from frozen
state to prevent excessive drip loss. Large fish should be thawed for
even cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered and other frozen prepared fish items are
mostly cooked from frozen state.

Shellfish

1. MUSSELS
Keep refrigerated (32°F to 35°F/0° to 2°C) and protect from light.
Store in original sack and keep sack damp.

2. SCALLOPS
 Shucked scallops can be cooked without further preparation.
 Keep scallops covered and refrigerated (30°F to 34°F). Do not
let them rest directly on ice or they will lose flavor and become
watery.

3. LOBSTERS
 Live lobsters are either live or cup up before cooking. Live
lobsters are plunged head first into boiling water, then simmered
for 5 – 6 minutes. If served hot, they are drained well and split in
half, and claws are cracked.
 Live lobsters can be kept in two ways
1. packed in moist seaweed, kept in a cool place
2. in saltwater
 Cooked lobster meat must be covered and refrigerated at 30°
to 34°F. It is very perishable and should be used in 1 – 2 days.

4. SHRIMPS
• Kept frozen at 0°F (-18°C). or lower
• Thaw in refrigerator
• Peeled shrimp should be wrapped before placing on ice
• Shrimp served hot must be peeled and deveined before
cooking
• Shrimp to be served cold, must be peeled after cooking to
preserve flavor.

5. CRABS
 Live crabs should be kept alive until cooked.
 Frozen crabmeat is very perishable when thawed. It must be
treated like any other frozen fish.

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Cooking Techniques for Fish and Shellfish

Fish is very delicate and easily overcooked. During cooking, test for doneness must
be observed.
1. The fish just separates into flakes
2. If bone is present, the flesh separates from the bone, and the bone is no longer pink
3. The flesh becomes opaque (usually white)

Lean fish
 Lean fish has almost no fat, so it easily becomes dry. It is best served with sauces to
enhance moistness and gives richness.
 Poaching is the moist heat method suited
 Fish should be basted with butter or oil if broiled or baked.
 Lean fish maybe fried or sautéed to gain palatability from added fat.
Fat fish
 The fat in fish, enables them to tolerate more heat without becoming dry.
 Fat fish can be cooked by poaching.
 Fat fish are well suited to broiling and baking. The dry heat methods eliminate
excessive oiliness.
 Large fat fish like salmon, and mackerel may be cooked in fat, but care should be
taken to avoid excessive greasiness.
Shellfish
 Cook oyster just enough to heat thoroughly to keep it juicy and plump.
 Clams become tough and rubbery if overcooked
 Shrimps like other shellfish, become tough and rubbery when cooked at high
temperature.

Scaling Whole Fish

Once your work area and fish are ready, you can begin the actual scaling process.

1. Lay your fish flat on the board or hold it steady in the water.

2. Hold the fish down firmly with your hand near its head.

3. Begin to rake the scales from the tail towards the head. They
should start coming off in clumps.

4. Be sure to remove the scales on both sides of the fish, as well

as scales near the fins, the collar and the tail.

5. When you think you have gotten most of the scales, rinse the
fish off again with water. This will wash away any loose scales
and help you to identify any remaining scales that need to be
removed

Filleting Fish

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First, cut behind the head while angling the knife toward
the front of the fish. There is a lot of good flesh on the top
side where the fillet extends under the bony plate of the
skull and angling the knife will ensure you don't waste it.
Cut down to the bone and follow the line through to just
behind the fins.

Turn the fish and run the knife just clear of the fins with a
slight downward angle. When you feel the knife is down to
the bone reduce the angle and follow the bone until you
come up against the backbone.

Peel the fillet back and run the knife over the backbone
severing the small lateral fish bones in the process. Stop at
this point.

Turn the fish over and repeat the procedure.

Repeat the second cut near the dorsal fin with the knife
angled slightly down.

Continue this along the length of the fish

Reverse the direction of the filleting knife and follow the

bones by "feeling them" with the fillet knife until the fish
backbone is reached

Peel the fillet back and cut around the backbone and
through the small lateral bones. Run the fillet knife right
through to the skin on the underside of the fish.

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 Cut over the belly flap either through or over the belly
bones. It can be easily cut through here with the razor
sharp filleting knife.

Cut any remaining attached sinew or skin.

Remove the first fillet.

Flip the fish back to the original side and cut the bones
around the gut cavity

Release the rest of the fillet from the backbone.

Skinning Fish
When filleting or skinning fish keep the skinning knife clean and wet, this lubricates
the blade and gives a much cleaner cut, more control of the knife and far less drag on the
sides of the blade.

Stop when you have an inch or two (25 to 50mm) of fillet

released.

Change your grip on the fillet to a secure grip on the tab of

fish skin you created with the first cut

Firmly hold the knife still and at a fixed angle.

Wriggle the skin from side to side while pulling backwards

on the tab of fish skin

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 Continue this motion through the fillet. You can see that
even though the skin in the left hand is creased under the
tension it has no effect where the fillet knife is separating
the fish skin from the flesh.

The fillet and skin are parted and no fleshes have been
wasted nor have left any skin or scales on the fillet. If you
scroll up you will note the knife has not moved over the
last four fish skinning pictures.

Deboning Fish

Gentle strokes of a knife angled towards the gut cavity will

reveal the position and lay of the fine bones. Follow this
line, cutting completely through, to release the top part of
the fillet.

The line of fine bones stops around two thirds of the way
down the fillet. At this point put the knife on the other side
of the line of bones and run the knife up the fillet until the
point is well under the bones around the gut cavity.

Separate the two and reinsert the knife at an angle suitable

to cut the flesh from the underside of the gut bones

Keep the knife following close to the fish bones to recover as

much flesh as possible

The fillet is now deboned and the piece on the right of the picture above is discarded
or washed and put aside with the fish heads and back bones for making fish stock.

Open oysters and clams for waste minimization techniques and environmental
considerations in relation to seafood.
A. Opening Oyster
Hold oyster cup side down and hinge pointed towards you.

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 1. Insert oyster knife at hinge slowly but firmly and push
the knife between the shells. Use a slight side to side
rocking movement with your knife as you push in.

2. Work tip of knife into the oyster (about 1/2 inch).

3. Twist knife handle to pop oyster open.

4. Push knife into oyster and slice muscle from top shell.

5. Open top shell.

6. Cut muscle from bottom cup. Turn the meat over for
most professional appearance.

B. Opening Clams

Scrub clams under cool running water using a stiff kitchen

brush.

Over a bowl, hold the clam firmly in your hand and insert
the clam knife between the top shell and bottom shell. A
towel can be used to protect your hand. Work the knife
around to cut through the hinge muscle. The bowl will
catch the liquor from the clam.

Open the shell. Slide the knife between the clam and the
shell. Detach the clam.

The clam is now ready to be cooked or eaten raw.

C. Cleaning a Squid

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 Pull off the head

Remove the ink sac.

Cut Tentacles.

Remove beak from tentacles

Pull out the tail tube and cartilage

Pull off the skin

Cut into rings

D. Splitting a Lobster
How to Cut Lobster in Lengthwise

1. Place the lobster on its back on a tea towel to prevent

slipping.

2. Using a heavy sharp knife, cut right through the

underside of the body and tail, down the center.

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3. Turn the lobster around and continue the cut through
the center of the head. Place the lobster on its back on a tea
towel to prevent slipping.

4. Using a heavy sharp knife, cut right through the

underside of the body and tail, down the center.

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