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Grade - 10 Second Quarter Lesson 2016 (Veg - and Seafoods)
Grade - 10 Second Quarter Lesson 2016 (Veg - and Seafoods)
vegetables
and
sea food
dishes
Preparation of vegetable dishes
Learning outcome:
At the end of the lesson, you are expected to be able
to:
1. Perform “mise en place”
2. Prepare and cook variety of nutritious vegetable
dishes
3. Present and evaluate vegetable dishes
4. Store vegetable properly.
Are you fond of eating vegetables?
Why are vegetables important in one’s
diet?
What vegetable dish you enjoy eating?
How can you prepare vegetables so
that both the young and the old like to
eat them?
VEGETABLES
Are essential source of vitamins and
minerals that are important to one’s health
and well-being. They can add color, flavor
and texture to our meals. They are usually
prepared as salads or served with the main
dish.
PRINCIPLES OF PREPARING VEGETABLES
1.Cut the vegetables suitably for the intended purpose.
a. For deep-fat-fried veg. cut into inch-thick slices as
in sweet potatoes and eggplants for tempura.
b. For stir-fried veg. like onions, leeks, green or red
pepper, celery, mushrooms, and cabbage, cut into thin
slices so they will cook quickly.
2. All vegetables should be inspected for blemishes,
worms and decayed parts.
3. Wash very carefully under cool running water leafy
vegetables that are to be eaten raw. They should be
washed three times by splashing the leaves up and down,
and drained afterwards.
4. Scrub potatoes and other root crops with a vegetable
brush.
5. Cut vegetables only just before cooking to prevent loss
of vitamins and minerals.
6. Pare vegetables as thin as possible using a vegetable
peeler to minimize waste of nutrient and money.
7. Use only a small amount of water in cooking
vegetables.
8. Cover saucepan to make cooking time shorter.
9. Avoid stirring the vegetables to prevent loss of
Vitamin C.
10. Avoid overcooking vegetables
11. Serve vegetables immediately after cooking.
3 ways of thawing vegetables
1. Thawing in the refrigerator
a. It takes longest time. Set the frozen
vegetables in the refrigerator for slow,
safe thawing, which takes several hours
or overnight
2. Thawing in cold water:
a. It requires less time but requires more
attention to ensure that the water is kept
Thawing in cold water:
2.