Learning Activity Sheet
Addition of lime causes firmness or delay
TLE 10 Quarter 2, Week 2
Lesson 1 PREPARE VEGETABLE DISHES
Learning Outcome 2
Market Forms of Vegetables
Vegetables are said to be vital to the general good
health of human beings, providing essential vitamins and
minerals, dietary fiber, and phytochemicals, and reducing
risk from dangerous diseases and other medical
conditions.
Vegetables are grown worldwide in almost 200
countries. A world vegetable survey showed 392
vegetable crops cultivated worldwide. Most of these
vegetables are marketed fresh with only a small portion
processed. Almost three-fourths of the world's production
of vegetables occurs in Asia, mostly in China, which
produces over half of the world's vegetables.
Market Forms of Vegetables
1. Fresh. Fresh vegetables are those that have
undergone little or no processing from the time they
were harvested to the time they were marketed or
sold. Which also means that they remain in the
same state from the time they were harvested.
Fresh vegetables are often referred to as produce
and are normally sold in the market, grocery stores,
supermarkets, roadside stalls, farmer’s market and
vegetable farms.
2. Frozen. The forms of vegetables that are
commercially packed in plastic bags or cardboard
boxes. Naturally, these are frozen within hours of
harvest, but undergo several steps to warrant that
their quality is preserved before the actual freezing
process.
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, 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.
4. Canned. This is the form of vegetables where
vegetables are preserved. Like freezing and drying
,it helps make vegetables last longer. It makes
cooking with vegetables easier and more
convenient.
Effects of Cooking Vegetables
1. Changes in texture - Fibers are either softened or
toughened.
A. Cellulose and hemicellulose – heating
generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften
hemicellulose
D.
softening due to the reaction of calcium from
lime (―apog‖)
2. 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.
3. Changes in color Cooking for a short time, helps
maintain color.
4. Changes in nutrients
A. Carbohydrate - moist heat cooking –
gelatinization of starch – dry heat cooking -
dextrinization of starch - carmelization of
sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like
vitamin C
D. 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.