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LAS-Cookery 10 - w3-4
LAS-Cookery 10 - w3-4
Objectives:
Lesson Objectives:
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a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water, and
then shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any
vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors,
to supermarkets and grocery stores.
3. Dried. These are vegetables that are dried or dehydrated to preserve and
prolong their shelf life. The process is done by removing water from
vegetables and obstruct the growth of bacteria, yeasts and molds that can
stimulate spoilage and rotting of vegetables. Methods of drying vegetables
are: freeze drying, drum drying and sun drying.
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Effects of Cooking Vegetables
4. Changes in nutrients
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.
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
2. Geographical location
The vegetable stall should be nearer to your home. The price of the
vegetable is never so high and hence do not go to a distant place where you
need to travel by bus or rikshaw to get the vegetable. You simply spend
double amount to buy such a cheap vegetable. Remember that you should
not spend other expenses just to buy a vegetable. If you think that the
vegetable seller nearer to your home does not sell fresh vegetables then you
can walk a little distance and buy the vegetables. Always try to minimize
costs.
3. The vegetable you need
Before buying a vegetable you must properly note down the type of
vegetables you want to buy. Some people hastily buy the vegetables that are
already kept in the house. Check out into your baskets, refrigerators or bags
properly the type of vegetables that are already bought. You must buy the
vegetables that are not kept in the house.
4. Quantity of buying
You must buy the vegetables depending upon the number of members
in the house and the consumption of vegetables. If three members are
residing in the house then buy the quantity that suits your needs. You must
also have the idea of total consumption in the house. Normally if three
members reside in the house the quantity that is required is ¼ kg. The
vegetables should be consumed during the day. Do not buy many vegetables
in the house and stuff the fridge. Even refrigerators cannot preserve
vegetables for more than 3 days.
6. Good quality
The vegetable should not be rotten from within and should appear
good. If the vegetable is rotten then usually a black pore appears somewhere.
You must view the vegetables very carefully before buying.
When shopping for vegetables, key factors are firmness and color.
Choose those that are as firm or crisp as possible and consistent in coloring.
Unlike fruit, smell doesn’t play a big factor in a vegetable’s freshness,
although anything that smells overly sweet or sour is likely passed its prime.
As you browse your produce aisle, consider the following:
Bell Peppers—Bell peppers should be firm and void of any soft spots. No
matter which color pepper you are purchasing, look for consistency along the
entire surface and
avoid any with split or broken stems.
Cauliflower and Broccoli—Color is a key indicator of the freshness of
these
vegetables. Broccoli should be a pale green and cauliflower should be an offwhite,
void of any yellowing or browning. The heads should be heavy and
compact.
Corn—The husk of corn should be pale green and moist looking, free of any
browning or drying. Whether purchased with or without the husk, the kernels
should be plump and firm to the touch.
Root Vegetables—Carrots, beets, potatoes, and onions should be hard to
the touch and free of any cracking or soft spots. If roots are still attached, they
should be sturdy and crisp, void of any wilting.
3. Braising
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
1. Mayonnaise – is a cold sauce made with eggs and olive oil. This is best
used as dressings for salads and also goes well with sandwiches and the
traditional fish and chips.
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3.Tomato Sauce – are made with tomatoes and gives authentic flavour
to recipes. This is used in traditional ham and bacon, specifically using
tomato puree.
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5. Veloute – is made with a roux of flour and butter. This is good for white
meats and perfect for continental cuisine.
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Learning Activities
Activity 1: Approve/Disapprove
A. B. C.
D. E. F.
H. I.
G.
J. K. L.
Recipe # 1
Vegetable Tagliatelle
Ingredients:
450 grams zucchini, trimmed
450 grams. carrots, peeled and trimmed
450 grams. celery root, peeled
4tbsp. butter
Recipe # 2
Sautéed Mushroom
Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. clarified butter or
salt to taste
pepper to taste
Recipe # 3
Ingredients:
½ kl stripped ubod
1 kl stripped sweet potato
½ kl carrot
½ kl cabbage
2 stalk celery
2 cups ground peanut
1 head garlic
2pcs onion
½ kl ground pork
1/4kl shrimps
2T fish sauce
1pc pork bouillon
Activity 3: Cooking Show
Direction: Prepare a vegetable dish using the different ways of cooking vegetable
available in your kitchen and make a sauce or accompaniment that matches your
vegetable dish.
REMINDER:
Observe safety precautionary measures while using tools and equipment.
Activity 4: Complete Me
Answer Key
Activity 1 – Approve/Disapprove
1. Thumbs up
2. Thumbs up
3. Thumbs up
4. Thumbs up
5. Thumbs up
6. Thumbs down
7. Thumbs down
8. Thumbs down
9. Thumbs down
10. Thumbs down
Recipe 1:
A, B and E
Recipe 2:
D
Recipe 3:
J, C, B, F, E, I, G, H
Activity 4- Complete Me
References:
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20were%20marketed%20or%20sold.
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theright-
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methodscooking-
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andaccompaniments-
for-zerving-vegetables
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andaccompaniments-
for-zerving-vegetables
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amp/
Prepared by:
JUNELYN M. SABROSO
Teacher III/ Barobo NHS
ROLDEN Y. CORREOS
HT-III/TECHVOC Dept. Head