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Cookery 10 Quarter 2 m1
Cookery 10 Quarter 2 m1
COOKERY
Quarter 2
(Prepare Vegetable Dishes)
Module 1:
Perform Mise’ En Place
OBJECTIVES
1. prepare ingredients according to a given
recipe, required form, and time frame;
2. thaw frozen ingredients and;
3. wash raw vegetables following standard
procedures.
Vegetables are plants or parts of plants like
leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw or
cooked. Vegetables give color, texture and
flavor to our meals. They also give vitamins
and minerals.
Vegetables are important part of a healthy diet
because it provide nutrients vital for health and
maintenance of your body. It also provides
health benefits to people to reduce the risk of
some chronic diseases including heart attack
and stroke. Vegetables protect people against
certain types of cancer , reduce obesity and
type two diabetes, lower blood pressures,
reduce the risk of developing kidney stones and
help decrease bone loss.
Vegetables are important sources of many
nutrients, including potassium, dietary fiber,
folate (folic acid), vitamin A, and vitamin C.
Diets rich in potassium may help maintain
normal blood pressure. Vegetable sources
of potassium include sweet potatoes, white
potatoes, white beans, tomato products
(paste, sauce, and juice), beet greens,
soybeans, lima beans, spinach, lentils, and
kidney beans.
Dietary fiber from vegetables, as part of an
overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart
disease. Fiber is important for proper bowel
function. It helps reduce constipation and
diverticulosis. Fiber-containing foods such as
vegetables help provide a feeling of fullness
with fewer calories.
Folate (folic acid) helps the body form red
blood cells. Women of childbearing age who
may become pregnant should consume
adequate folate from foods, and in addition,
400 mcg of synthetic folic acid from fortified
foods or supplements. This reduces the risk
of neural tube defects, spinal bifida, and
anencephaly during fetal development.
Vitamin A keeps eyes and skin healthy and
helps to protect against infections.
Vitamin C helps heal cuts and wounds and
keeps teeth and gums healthy. Vitamin C
aids in iron absorption.
Principles of Preparing Vegetables
Avoid overcooking vegetables
spinach lettuce
Classifications of Vegetables
According to parts of plants
Mushrooms
Classifications of Vegetables
According to Chemical Composition
3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to
violet pigments (beets) Tube, eggplants
Characteristics of Quality Vegetables
The following are some characteristics of quality vegetables
1. Vegetable should be free from surface blemishes due
to decay and those free from bruises because they are
more perishable.
2. Right degree of maturity
3. Vegetable pods should be full and easily snapped, not
dry looking and are still green.
4. Root crops are best without dark spot and it must be
crisp not soft.
5. Legumes or dry seeds should not be powdery or holes.
Thawing of vegetables is different in thawing
meat and seafoods. To preserve the delicate
cell all of frozen vegetables, different
methods can be used.
Methods of Thawing Vegetables
1. Thaw by cooking direct from frozen stage. Boil a
little water as possible, generally about ½ to ¾ cup
of water per 16 ounces of frozen vegetables in a
covered saucepan over a low to medium heat. Some
nutrients may dissolve in water, that is why it is
important to use a little water as possible.
Occasionally separate pieces of vegetables as they
cook until it becomes tender(typically 6 to 10
minutes)
Methods of Thawing Vegetables
2. Stir-fry or microwave the frozen vegetables by
placing directly in a microwave-safe bowl with 1 to 5
tablespoon of water for 4 minutes. Check the
vegetables and stir them. Continue cooking until they
are heated through. To stir-fry, heat a frying pan or
wok and add vegetable or corn oil. Gently add the
frozen vegetables and stir-fry for 4 to 8 minutes until
they become crisp.
Methods of Thawing Vegetables
3. Partially thaw specific leafy and bulky frozen
vegetables such as broccoli, turnips and green
spinach by running them in their packaging cold
water. Corn on the cob should be partially thawed
before cooking in order for the cob to be heated
through by the time, the corn is cooked, letting the
corn sit after thawing or cooking causes sogginess
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.
Preparing Fresh Vegetables
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.
Preparing Fresh Vegetables
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
Basic Knife Cuts
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