"Sometimes the questions are complicated and the answers are simple" - Dr. Seuss
Task
At the end of this lesson the students are expected to:
Identify the classification of vegetables.
Identify the various kind of different tools and equipment needed in the preparation of vegetables.
Determine the importance of tools and equipment needed in the preparation of vegetables.
Determine the proper procedure of preparing fresh vegetables.
Process
OVERVIEW:
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw and cooked. Vegetables give color, textures and flavors to our meals. They give vitamins and minerals.
TOOLS AND EQUIPMENT NEEDED IN PREPARING VEGETABLES
PARING KNIFE
used in paring and great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes.
CHEF KNIFE
used in cutting, mincing herbs or julienning carrots, as well as larger ones like spatchcocking a chicken or slicing a ham. It can even use a Chef Knife for carving meats and separating meat from the bone if don't have a Carving Knife.
CHOPPING BOARD
used to hold item while chopping andas a protective surface on which to cut or slice things.
COLANDER
used to drain excess water after washing.
rinse vegetables or strain foods such as pasta.
BOWLS
used to hold vegetables
serving or eating food from, or in cooking, while other larger kinds are used for washing or cleaning.
UTILITY TRAY
used to hold ingredients
help to organize kitchen utensils, craft supplies, tools and other household items.
SAUTE PAN
used for sauteing or stir frying vegetables
Its large surface area makes it ideal for stirring ingredients while its construction ensures superior heat retention when cooking.
STEAMER
used for steaming vegetables.
to cook vegetables, seafood, and other foods where moisture retention is essential to visual appearance and taste.
OVEN
used for cooking vegetables oven steam or bake
PREPARING FRESH VEGETABLES
1. WASHING
Wash all vegetables thoroughly
Scrub well unpeeled vegetables, like potatoes for baking
Wash green leaf vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent drying.
2. SOAKING
Do not soak vegetables for long periods to prevent flavor and nutrients 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 of 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.
You may watch this video:
Evaluation
Performance Task:
" Photo Collection "
Follow instruction below:
Make a photo album on the creative presentation technique for vegetable cookery.
It should be contain a minimum of 10 pages and a maximum of 15 pages.
Label each creative presentation.
Your output will be rated using the scoring rubric below:
SCORE
CRITERIA
5
Done creatively and neatly showing much relevance to the given task
4
Done creatively and neatly enough with relevance to the given task
3
Done creatively and neat enough but no relevance to the given task
2
Done simply and neat enough but not so relevant to the given task
1
Done poorly with erasures and irrelevant to the given task
Conclusion
VEGETABLES
Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw and cooked. Vegetables give color, textures and flavors to our meals. They give vitamins and minerals.
CLASSIFICATION OF VEGETABLES
gourd family
seeds and pods
fruit vegetables
roots and tubers
cabbage family
onion family
leafy greens
stalks, steams, and shoots
mushrooms
TOOLS AND EQUIPMENT NEEDED IN PREPARING VEGETABLES
paring knife - used in paring and great for peeling apples and potatoes, mincing small amounts of garlic and onions, and coring tomatoes.
CHEF KNIFE - used in cutting, mincing herbs or julienning carrots, as well as larger ones like spatch cocking a chicken or slicing a ham. It can even use a Chef Knife for carving meats and separating meat from the bone if don't have a Carving Knife
.CHOPPING BOARD - used to hold item while chopping and as a protective surface on which to cut or slice things.
COLANDER - used to drain excess water after washing.
BOWLS - used to hold vegetable serving or eating food from, or in cooking, while other larger kinds are used for washing or cleaning.
UTILITY TRAY - used to hold ingredients.
SAUTE PAN - used for sauteing or stir frying vegetables
STEAMER - used for steaming vegetables and to cook vegetables, seafood, and other foods where moisture retention is essential to visual appearance and taste.
OVEN - used for cooking vegetables oven steam or bake
PREPARING FRESH VEGETABLES
1. WASHING
Wash all vegetables thoroughly
Scrub well unpeeled vegetables, like potatoes for baking
Wash green leaf vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent drying.
2. SOAKING
Do not soak vegetables for long periods to prevent flavor and nutrients 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 of even cooking.
Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until ready to use.
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