TECHNOLOGY AND LIVELIHOOD EDUCATION 10

NAME:____________________________________________ SECTION:_______________

LESSON 7
PREPARE VEGETABLE AND SEAFOOD DISHES
Overview
This quarter will guide you, learners to acquire the essential knowledge
and competencies and develop your skills with understanding in the
preparation, cooking, presentation, and storing vegetables and seafood
dishes. Products/performances required in every activity will help you to
practice gained understanding.

Objectives
At the end of the lesson, you are expected to:
perform Mise‘en place;
prepare and cook vegetable and seafood dishes;
present vegetable and seafood dishes; and
store vegetable and seafood dishes.

Let’s See What You Know

Pretest 2
Multiple Choice.

Directions: Read the following questions carefully and choose the

letter that best describes the statement. Write your answer in your
test notebook.
1. Which of the following vegetables is rich in carbohydrates?

A. legumes, peas, and beans C. Mushroom, tomatoes, and radish

B. Nuts, olives, and avocado D. Seeds, roots, and tubers
2.What is the flavor component of vegetables which gives strong flavor and
odor to some vegetables like onions, leeks, garlic, chives, cabbage, and
broccoli?
 A. Flavonoids C. Sugar
C. Glutamic acid D. Sulfur compounds
3.3.Which tool is used to drain excess water after washing vegetables?
A. Bowls C. Steamer
B. Colander D. Utility tray
4.Which of the following is cooking by placing blanched or raw vegetables
4.in
the pan, adding liquid (stock, water, wine) then covering and cooking it
slowly?
A. Boiling C. Braising
B. Baking D. Sautéing
5.Which fat soluble compound is responsible for the green coloring of
5.4. plants?
A. Anthocyanins C. Chlorophyll
B. Carotenoids D. Lycopene
6.Mrs. Cabrillas needs more supply of Vitamin A. which of the following will she eat
to give her the nutrient she needs?
A. Alugbati C. Lettuce
B. Potatoes D. Saluyot
7.Which of the following plating styles is not a classic arrangement?
a. The starch or vegetable item is heaped in the center while the
main item is sliced and leaned up against it.
b. The main item in the center, with vegetable distributed around it.
c. The vegetable item in front and main item, starch item and
garnish at the rear.
d. The main item is in the center with neat piles of vegetables
carefully arranged around.
8.Chef Shaneshan will cook chopsuey. She is about to remove the hard core of a
cabbage. Which of the following knife will she use?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
9... What kind of knife is used in removing the hard core of a cabbage?
A. Butcher knife C. Cutting knife
B. Channel knife D. Paring knife
10. At what temperature in a dry, dark place should potatoes and onions be
 stored?
0 0
A. 50 – 65 F C. 60 – 85 F
0 0
B. 40 – 45 F D. 70 – 95 F
LESSON 1 PREPARE VEGETABLE DISHES
Overview
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 provide nutrients vital for health and maintenance of your body.
Eating vegetables provides health benefits to people like reduced risk of some
chronic diseases including heart attack and stroke, protect them against certain
types of cancers, 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.
Classifications of Vegetables

a.According to parts of plants

Gourd family
- cucumber, pumpkin, chayote




 Seeds and pods
- beans, peas, corn, okra

Fruit Vegetables
a. avocado, eggplant, sweet pepper, tomato

Roots and tubers

- beet, carrot, radish, turnip, artichoke, potato, sweet potato

Cabbage family
a. cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy

Onion family
a. onion, scallion, leek, garlic, shallot
Leafy greens
- spinach, lettuce

Stalks, stems, and shoots

- artichoke, asparagus, celery, fennel, bamboo, shoots

Mushrooms

According to Chemical Composition

a. Carbohydrates-rich vegetables – seeds, roots, tubers
 b. Protein-rich vegetables –legumes, peas, beans
c. Fat-rich vegetables – nuts, olives, avocado
d. High moisture content – mushroom, tomatoes, radish,
green leafy vegetables
According to Nutritive Value
The following is based on their nutrient content since
fruits and vegetables are good sources of vitamins and
minerals.
Vitamin A-rich vegetables – green leafy and yellow fruits
and vegetables
Vitamin C-rich vegetables – yellow vegetables
Vitamin B (complex) – legumes, peas, beans
Flavor Components of Vegetables
1. Sugar –

Fructose – the natural sugar that provides the sweetness

in vegetables.

2. Glutamic Acid –

This forms a product called monosodium glutamate when

combined with salt. It is found in large amount from young
and fresh
3. Sulfur compounds –

Give the characteristic strong flavor and odor of some

vegetables like onions, leeks, garlic, chives, cabbage and
broccoli.
Color Components

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
Carotenoids – the yellow, orange to red soluble pigments found in plants.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
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

Freshness
Fresh vegetables should be crisp and bright in colors.

a. Absence of decay or insect infestation

No mechanical damage or injury.

Right degree of maturity

 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.
Nutritional Value of Vegetables

Vitamin A
a. Green leafy vegetables are sources of
vitamin A. Example:
alugbati
ampalaya leaves
kalabasa leaves
malunggay
petchay

sili leaves

Vitamin C
Example:

cabbage – type vegetables

bell peppers
lettuce
potatoes
dark green and yellow vegetables
3. Vitamin B – complex

Beans and leafy greens are rich sources of vitamin B –

complex
 Example:

ampalaya tops
kulitis

pepper leaves
saluyot
dried beans
4. Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with

more than 20 – sugar residue. They are called as

polysaccharide.

Functions of Carbohydrate:
Source of energy ( protein sparing and prevents ketosis)
Source of B-vitamins for CHO metabolism
Type of carbohydrate chosen determines:
a. Fiber content
b. Glycemic load of diet
c. Nutrient density and phytochemical content

Example:
wheat bran
whole grain breads and cereals
cabbage
carrots
Brussels sprouts
Preparing Fresh Vegetables
Washing
a. Wash all vegetables thoroughly
b. Scrub well unpeeled vegetables, like potatoes for baking
c. Wash green leafy vegetables in several changes of cold water
d. After washing, drain well and refrigerate lightly covered to prevent
drying.
Soaking
a. Do not soak vegetables for long periods to prevent flavor and nutrient loss.
b. Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
c. Limp vegetables can be soaked briefly in cold water to restore crispness.

Peeling and Cutting

a. Peel vegetables as thinly as possible.
b. Cut vegetables into uniform pieces for even cooking
c. Treat vegetables that brown easily with acid (potatoes, eggplants, sweet
potato) or hold under water until ready to use.
d. Save edible trim for soups, stocks and purees.

Basic Knife Cuts

Chopping – done with a straight, downward cutting motion.
Chiffonade (shredding) – making very fine parallel cuts.
Dicing – producing cube shapes
Diamond (lozenge) – thinly slicing and cutting into strips of appropriate
width
Mincing – producing very fine cut usually for onions and garlic
Julienne and baton net – making long rectangular cut
Pays Anne (Fermi ere) – making curved or uneven cuts of the same
thickness

Rondelle – making cylindrical cut

Bias –making diagonal cut
Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables
 Apply safe and accurate cutting techniques in preparing
vegetables according to enterprise standards.

Activity:
Formative Assessment

Directions: Identify and classify the given pictures. Write your answer
in the appropriate column.

Name Classification
 TECHNOLOGY AND LIVELIHOOD EDUCATION 10

NAME:_______________________________ SSECTION:________________

Learning Outcome 8 Prepare Vegetable Dishes

Effects of Cooking Vegetables
Changes in texture
a. Fibers are either softened or toughened.
Cellulose and hemicellulose – heating generally softens fibers
Addition of acid toughen fibers
Addition of alkali like baking soda soften hemicellulose
Addition of lime causes firmness or delay softening due to the reaction
of calcium from lime (―apog‖)
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.

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:
Table 1. Effect of Acid, Alkali, and Prolonged Cooking
Effect of
Solubility in
Pigment Effect of acid Effect of alkali prolonged
water
cooking
Intensifies Slightly
Chlorophyll Olive green Olive green
green color Soluble
Little effect
unless Slightly
Carotene Little effect Little effect
excessive Soluble
 way darkens
Deeper red
purple or blue Very
Anthocyanin Color is stable Little effect
depending on soluble
alkalinity
Darken if
excessive in Very
Anthoxanthins No effect Yellow
the presence soluble
of iron

Changes in nutrients
Carbohydrate
moist heat cooking – gelatinization of starch
dry heat cooking – dextrinization of starch
carmelization of sugar
Protein become more soluble and digestible
Vitamin may be destroyed in heat like vitamin C
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.

Cooking Frozen and Canned Vegetables

A.) Frozen Vegetables

Examine all frozen products when received to check quality.
Frozen vegetable requires shorter time in cooking because they have been partially
cooked.
Cook from the frozen state. Can cook directly into steamer or boiling salted water.
Corn on the cob and vegetables that freeze in solid block like squash, should be thawed for
even cooking.
Add less salt. Most frozen vegetables are slightly salted during processing.

B.) Canned Vegetables

Drain vegetables and place half the liquid in a cooking pot, and
bring to boil.
Add vegetables and heat to serving time. Do not boil for a long
time.
Season liquid before adding vegetables to blend flavors of herbs
and spices.
Use butter to enhance the flavor of most vegetables.
 Frozen vegetables
1. Examine all frozen products
when received to check quality
2. Frozen vegetable requires
shorter time in cooking because
they have been partially cooked
3. Cook from the frozen state.
Can be cooked directly into
steamer or boiling salted water.
4. Corn on the cob and
vegetables frozen in solid block
like squash, should be thawed
for even cooking
5. Add less salt. Most frozen
vegetables are slightly salted
during processing
Canned vegetables
1. Drain vegetables and place
half the liquid in a cooking pot,
and bring to boil.
2. Add vegetables and heat to
serving time. Do not boil for a
long time
3. Season liquid before adding
vegetables to blend flavors of
herbs and spices.
4. Use butter to enhance the
flavor of most vegetables

Culinary Terms of Vegetables

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green
beans, cauliflower, asparagus and artichokes.

Bouquet ere – bouquet of vegetables

Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into
uniform slices
Florentine – spinach
 Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley and
sometimes mushrooms or olives

Activity
Directions: Make a compilation of technical words commonly used in the world of
culinary for vegetable cookery. Follow concrete instructions below:

Make a personalized and improvised dictionary (half folded bond paper).

Include local and foreign terminologies which are used in vegetable cookery.
Limit your dictionary to a minimum of 5 pages You can work in collaboration with
others and submit after a week.