UNIVERSITY OF CALOOCAN CITY

Biglang Awa St., Corner Catleya St., EDSA, Caloocan City

COLLEGE OF EDUCATION

PRINCIPLES OF FOOD PREPARATION

 
SUBJECT CODE: TLE 031
TOPIC OR LESSON : PREPARATION, STORAGE AND COOKERY OF DIFFERENT
FOOD
SYSTEMS
WEEK: MODULE 6
SUB-TOPIC/S: 6.1 Preparation of Vegetables and Fruits

 OVERVIEW OF THE TOPIC

Fruits and vegetables are the most perishable commodities and are important ingredients in the
human dietaries. Fruits and vegetables are seasonal in nature and prices go down considerably during the
glut period and production becomes uneconomical due to distress sale. Thus an increase in production of
fruits and vegetables will have little value if the produce is not properly handled, processed or utilized.
The costs involved in preventing the losses are always cheaper that the cost of production; hence,
processing receives greater attention in recent years.

In this self-paced module, you will learn different concepts from the following lessons:

Lesson 1: Preparation of Vegetables and Fruits

LEARNING
OUTCOMES
At the end of the lesson, students should be able to:
1. Define fruits and vegetables
2. Discuss the nutrient composition of fruits and vegetables
3. enumerate method of preparing fruits and vegetables

LEARNING
OBJECTIVES
Each lesson presented in this module aims to attain some learning outcomes.

a. Differentiate fruits from vegetables

b. demonstrate one method of cooking fruits or vegetables”

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 ENGAGE

Activity 1: Open the box

Directions: Students will tap the box to reveal the image and let them give the correct answer based on
the given description

Activity 2: Balloon Pop

Directions: Students will pop the balloon to drop each keyword. Let them classify the item into fruits
and vegetables

EXPLORE

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Activity 3: Image Quiz
Directions: Guess the image and answer the type of vegetables and its classification

EXPLAIN

Vegetables provide a wonderful array of foods, bringing variety in flavor, texture, color and appearance
of the food. The seasonal nature and the regional variations of vegetables should be carefully taken into
consideration when planning a menu. Fresh vegetables are important foods both from an economics and
nutritional point of view and they are an important part of our diet.

Vegetable is also any kitchen-garden plant used for food. All the essentials of a balanced diet are
present in vegetables like protein, fats, carbohydrates, minerals, salts and vitamins.

It is a catch-all category that includes many of the edible parts of a plant. They are the primary
part of a healthy diet with greens being the most “nutrient dense” (most nutrients for the calories they
provide). 

CATEGORIES AND CLASSIFICATION OF VEGETABLES

1. Roots
Root vegetables are rich in nutrients, low in fat and calories, inexpensive and usually available
throughout the year. Radishes are pungent, carrots and beets are sweet and earthy.  Others, like
parsnips, turnips, and rutabagas, have more subtle flavors.  Root vegetables will last awhile in
your pantry, and even longer in your refrigerator.

2. Tubers
Technically, tubers and corms are swollen underground plant stems, but it's easier to think of
them as the "family of potato-like vegetables."  They're used worldwide as a source of
carbohydrates. Varieties include various varieties of potatoes, yams and sweet potatoes.

3. Stems and Shoots

Asparagus: Asparagus has a wonderfully distinctive flavor and a meaty texture. Celery: A bunch
or stalk of celery consists of a dozen or so individual ribs, with the tender innermost ribs called
the celery heart.

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 Rhubarb: Though a vegetable, rhubarb is treated more like a fruit, and it's typically made into
such things as pies, tarts, preserves, and wine.  It's very tart, and at its best when combined with
berries. Don't eat rhubarb leaves; they contain high levels of oxalic acid, a toxin.

4. Bulbs
Green onions and scallions: These are onions that have small bulbs and long green stalks. They're
usually eaten raw, but you can also grill or sauté them.

Leeks: Leeks look like large green onions, and they have a more complex onion flavor. They're
often cooked as a vegetable side dish, or used in soups. Be sure to wash them thoroughly before
cooking as the leaves are notorious for collecting dirt. Onions should be firm and heavy for their
size. Avoid onions that have sprouted or that have an odor, or that have green or moldy
blemishes. Always cook onions over low or medium heat, since they become bitter at high
temperatures. Garlic can be eaten raw or cooked. The “cloves” are usually minced.

5. Leaves
Cabbage: Cabbage is quite versatile.  You can cut it into chunks, boil it, and serve it with corned
beef or other fatty meats.  You can also use cooked leaves as wrappers for meat fillings, or shred
raw ones for Cole slaw.    Select heavy heads of cabbage that have shiny leaves.  Lettuce: These
are mild salad greens that are always served fresh, either in salads or as garnishes. There are four
basic categories: iceberg lettuce, with leaves that grow in a dense "head," leaf lettuce, with
loosely gathered leaves, butterhead lettuce, with tender leaves that form a soft head, and romaine
lettuce, with closely packed leaves in an elongated head. Select lettuce that has rich color and
crisp, fresh-looking leaves. Spinach has similar to lettuce, but it is more versatile in both its
nutrition and its ability to be eaten raw or cooked.

6. More Leaves
Kale – Like cabbage, kale is a cruciferous vegetable and considered “greens”. It is usually cooked
and is very nutritious.
Collards – Another green that is associated with southern cooking. It is usually cooked.
Swiss Chard - While the leaves are always green, chard stalks vary in color. Chard is, in fact,
considered to be one of the healthiest vegetables available and a valuable addition to a healthy
diet. It can be eaten raw or cooked.

7. Flowers
Artichoke: Artichokes are the unopened flowers and stems of a kind of thistle.  You cook them,
then peel off and eat the bases of the thick green petals (called leaves).   At the center is the heart,
the choicest portion of the artichoke, covered by the choke, a hairy pad that should be peeled off
and discarded.
Broccoli: The florets can be steamed or boiled and served as a side dish, or served raw on a
crudité platter, or stir-fried.  Select broccoli that's dark green and fresh smelling.  
Cauliflower: Cauliflower florets can be used in soups, or as a side dish smothered with a cheese
sauce, or served raw on a crudité platter.

8. Vegetable Fruits

Peppers
Tomatoes
Squash
Pumpkin
Cucumber

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 Egg plant

9. Seeds
Seed vegetables include all varieties of fresh peas, sweet corn, snap beans and lima beans. When
beans and peas are young, their pods can be eaten. When allowed to mature, these vegetables are
considered a legume and more of a protein source.

10. Cruciferous vegetables...

It is believed that cruciferous vegetables may lower the risk of certain kinds of cancer. These
vegetables are from the cabbage family and include cabbage, cauliflower, Brussels sprouts, kale,
broccoli, mustard greens, collards, rutabagas and turnips.

Nutritional Value of Vegetables

High in water and necessary B and C vitamins and minerals. Low in fat and protein. Supplies needed
nutrients to aid digestion and use of nutrients in food
Are best eaten in a 50/50 mixture of raw and cooked. Improper and overcooking causes loss of
vitamins and minerals. Chlorophyll is part of most vegetables and is highest in green vegetables. It is
produced by the sun’s effect on the plant and has health-promoting properties for humans when
consumed

Storing
1. Most vegetables should be refrigerated as soon as you bring them home.
2. If they’re wet, shake off the excess water.
3. Too much moisture can make it spoil faster.
4. Don’t wash them until you are ready to prepare or eat.
5. Potatoes and onions should be stored separately in a cool, dry, dark area.

Vegetables that may be eaten raw.

Benefits of Eating Vegetables Raw.

Retain vitamins and minerals. Higher fiber than cooked. Easy to prepare – no cooking!!

Forms of Vegetables and fruits

Fresh
Frozen
Canned

Buying Vegetables
Signs of freshness:
1. Solid-should feel heavy in relation to its size.
2. Good color- not too pale or too dark.
3. Crisp or firm.
4. In good condition-no decay, soft spots or damage.
Fresh vegetables are sold loose or in packages.

■Frozen vegetables are available to buy packaged individually or mixed.

■Canned vegetables are available whole, sliced, or in pieces. Already cooked. Only need to be reheated
according to directions.

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Preparing Raw Vegetables
Wash them to remove dirt and harmful bacteria.
Using cold water, and sometimes a brush.
Cut damaged spots and parts that can’t be eaten.

Cooking Vegetables
Cooking makes them easier to chew and digest.
Lose few nutrients
Stay bright in color
Are tender and crisp
Have a mild, mellow flavor.

METHOD OF COOKING VEGETABLES

1. Steaming- One of the healthiest ways to cook, because fewer nutrients are lost since vegetable is
not in water
-Vegetable is cooked over, not in, water to help prevent nutrient loss
2. Simmering- about ½ cup of water in saucepan, cover and bring to a boil. Add veggies, cover and
simmer until tender
-Do not use aluminum or copper pans (minerals react with sulfur compounds in veggies, resulting
in loss of vitamin C, E and Folic Acid)
3. Microwaving- Cooks food quickly, using only a small amount of water. Keeps nutrients, color,
texture and flavor.
-pierce skinned vegetables with a fork, to avoid vegetable from bursting
-Always cover containers to keep in moisture
4. Baking- Vegetables with a high moisture content bake in an oven. Squash,
potatoes and sweet potatoes. Pared whole vegetables such as carrots, onions,
and potatoes can be baked in the same pan as a roast but adds fat.
4. Frying- Most vegetables are capable of being sautéed, stir fried, and deep fried.
5. Sautéed- sometimes done before a recipe to bring out the flavor. Both of these methods (frying
and sauté)are used with oil, which adds fat and calories to the vegetables. Especially with deep
fried vegetables.

WHAT IS FRUIT? The ripened ovary seeds and surrounding tissue of a flowering plant
Why should we eat FRUIT?
Fruits are high in:
Vitamins A & C
Fiber
Carbohydrates
Potassium

Fruits are low in:

Fat
Calories
Sodium

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Some fruits also contain folic acid,magnesium, iron, etc.
Some fruits also contain folic acid

SIX Categories of Fruits

BERRIES: fragile cell structure, pulpy and juicy, tiny seeds embedded in the
Flesh
: strawberries, raspberries, cranberries, grapes
MELONS: has juicy flesh with a hard outer surface that is smooth or netted
: watermelon, cantaloupe, casaba
CITRUS FRUITS: have a firm rind and pulpy flesh that grow in warm region.
:oranges, lemons, limes
DRUPES: contain a single seed or pit surrounded by juicy flesh.
:cherries, apricots, peaches, plums
POMES: smooth skin and enlarged fleshy area that surrounds the core
: apples, pears, kiwi
TROPICAL FRUITS: grow in very warm climate. Each particular fruit differs in skin
composition and seed characteristics.
: bananas, mangos, pineapples

How can we purchase fruits?

Some fruits are available all year, others are SEASONAL!

1. CANNED - Convenient and easy to store

Heavier syrup = higher calories
2. FRESH - Nutritious & delicious
Short shelf life
3. FROZEN- Just as nutritious as fresh
Texture can change
4. DRIED – Nutritious
Have a high concentration of natural sugar

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 Fruit can be eaten…
Fresh, Cooked in liquid , Baked , Broiled or Grilled, Fried, Microwaved

Preparing FRESH Fruit

ALWAYS wash fruit in cool water before cooking/eating to remove dirt and pesticide residue! Even if
you aren’t eating the skin (ex. watermelon) When peeling or paring fresh fruit, peel as THINLY as
possible to preserve nutrients found just under the skin. Fresh fruits are easier to eat when cut in pieces,
but serve them as soon as possible to retain nutrients

What happens to fruits & vegetables during COOKING?

NUTRIENTS- loss of heat-sensitive nutrients like Vitamin C
COLOR- some become lighter, some become deeper.
FLAVOR- more mellow, less acidic
TEXTURE/SHAPE- when heat is applied, the fruit’s cells lose water and soften, can cause the fruit to fall
apart; cook only until fork tender.

ELABORAT
E
Activity 1:
Directions:
1. Walk to a grocery store or a supermarket
2. Take pictures of vegetables and fruit.
3. Write the names of the things that you took pictures.
4. Write the prices of the things that you took pictures.
5. Be sure to wear mask and shield and observe protocols.

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Activity 2:
Create your own recipe of fruits and vegetables. You may choose from the list below, or you may create
your own. Record your procedure.
1. Mango jelly
2. Banana con yelo
3. Banana cue
4. Mango graham
5. Buko pie
6. Apple pie
7. Fresh fruit salad
8. Fresh vegetable salad
9. Fruit tart
10. Fruit ice cream

Rubrics:

EVALUATE

1. The term “ vegetable “ generally refers to what?

2. List the different parts of vegetable plants that we eat and give examples of each.

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 3. What are the vegetable colors, what are the benefits associated with each, give examples
4. What are the 5 signs of quality for selecting vegetables?

REFERENC
ES
Kitchen Essentials Basic Food and Preparation Manual , Wiseman’s Book Trading , Inc 2019
Discovering Food, Helen Kowtalik, Glencoe/MCGraw-Hill Publishing Compan, Mission Hills,
California (1992)

ADDITIONAL
MATERIALS

Web link:
https://slideplayer.com/slide/5859531/
https://slideplayer.com/slide/5982486/
https://slideplayer.com/slide/5671243/
https://slideplayer.com/slide/14470681/
https://slideplayer.com/slide/3371709/
https://slideplayer.com/slide/6095597/

PREPARED BY:

Jinky L. Hassan
Asst. Prof II

Reviewed by:
Prof. Decina Francisco

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