COOKERY 10

Submitted to: Mr. Chito villacampa

Prepared by: Jiam Lawrence B. Abas
Grade & section: 10-GARCIA

TABLE OF
CONTENTS

Page 1-2 vegetables dishes

Page 2-4 Classification of vegetables
Page4-5 Recipe

Page 6 Seafood dishes

Page 6-8 Classifications of seafood
Page 8-10 Market forms of seafood
Page 10-11 Freshness of seafood
Page 12-13 Recipe

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What are vegetable dishes

Vegetable dishes are dishes that primarily feature vegetables as

the main ingredient. These dishes can be cooked in many
different ways, such as roasting, stir-frying, grilling, or steaming.
They are often very nutritious and can be enjoyed as a main
course or as a side dish.

Some examples of vegetable dishes include stir-fried vegetables,

where a variety of vegetables are quickly cooked in a hot pan
with some oil and seasonings. Roasted vegetables are cooked in
the oven, creating a caramelized and flavorful result. Grilled
vegetable skewers involve threading vegetables onto skewers and
grilling them until they are tender and slightly charred. Vegetable
stir-fry noodles are cooked by stir-frying vegetables along with
noodles and sauces. Vegetable soup is a comforting dish made by
simmering vegetables in a flavorful broth. And finally, steamed

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vegetables are cooked by steaming them until they are tender and
retain their natural colors and flavors.

In addition to being delicious and versatile, vegetable dishes are

often praised for their nutritional value as they are rich in
vitamins, minerals, and fiber. They can be enjoyed by vegetarians
and can also be paired with other proteins or grains to create a
balanced meal.

Classification of vegetables

Classification of vegetables refers to the categorization of

different types of vegetables based on various characteristics
such as botanical family, plant part, and culinary use. This
classification system helps in organizing and understanding the
wide variety of vegetables available.

One common way to classify vegetables is based on the edible

portion of the plant. The main categories under this system
include:

1. Root vegetables: These are plants where the root is the

edible portion, such as carrots, radishes, and potatoes.
2. Stem vegetables: In this category, the edible part is the stem
or stalk of the plant. Examples include asparagus, celery,
and rhubarb.

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 3. Leafy vegetables: These vegetables are characterized by
their edible leaves. Spinach, lettuce, and kale fall under this
category.
4. Flower vegetables: This category includes plants where the
edible part is the flower or flower bud. Examples include
broccoli, cauliflower, and artichokes.
5. Fruit vegetables: Although commonly referred to as
vegetables, these plants are actually fruits. Examples
include tomatoes, cucumbers, and bell peppers.

Another way to classify vegetables is based on their botanical

family. Vegetables that belong to the same family often have
similar characteristics and nutritional profiles. Some common
vegetable families include:

1. Cruciferous vegetables: This family includes broccoli,

cauliflower, cabbage, and Brussels sprouts. They are known
for their high levels of vitamins, minerals, and antioxidants.
2. Nightshade vegetables: This family includes tomatoes,
potatoes, eggplant, and peppers. They are characterized by
their often colorful and flavorful fruits.
3. Allium vegetables: This family includes onions, garlic, leeks,
and shallots. They are known for their strong flavors and
many health benefits.

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Classification can also be based on culinary use. For instance:

1. Salad vegetables: These vegetables are commonly used raw

in salads, such as lettuce, cucumber, and tomatoes.
2. Cooking vegetables: Vegetables that are typically cooked
before consumption, like carrots, potatoes, and broccoli.
3. Seasoning vegetables: Herbs like parsley, cilantro, or basil
provide flavor and aroma to dishes but are not consumed in
large quantities.

Classification systems for vegetables can vary based on cultural,

botanical, or culinary factors. However, they all aim to provide
clarity and organization when it comes to understanding and
using various types of vegetables in different contexts.

TORTANG TALONG RECIPE

Ingredients:

 Eggplant
 Egg
 Salt
 Oil

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STEPS IN COOKING TORTANG TALONG

 Cook the eggplant-choose from

coal grilling, stove top roasting or

boiling in water

 Peel the eggplant-make sure it has

cool off to avoid burning your fingers

 Flatten with the back of the fork –

until the flesh of the eggplant spread out

 Season the eggplant- with salt

 Dip the eggplant-in beaten eggs

 Fry the eggplant-in a frying pan

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 with hot oil

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 SEAFOOD DISHES

What are seafood dishes

Seafood dishes refer to culinary preparations that primarily

feature seafood as the main ingredient. This can include a variety
of dishes such as fish, shrimp, crab, lobster, scallops, and other
types of seafood. Some common examples of seafood dishes
include grilled salmon, shrimp scampi, fish tacos, lobster bisque,
clam chowder, seafood pasta, sushi, and fish and chips. Seafood
dishes can be prepared in various ways such as grilling, frying,
baking, steaming, or poaching, and can be seasoned with
different herbs, spices, sauces, and marinades to enhance the
flavors.

Classifications of seafood’s

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Seafoods can be classified into different categories based on
various factors such as their source, characteristics, and culinary
use.

1. Fish: This category includes various species of sea fish such

as salmon, tuna, cod, haddock, grouper, trout, snapper, and
many others.

2. Shellfish: Shellfish are aquatic animals with a shell or

exoskeleton. They can further be classified into two types:

a. Crustaceans: Examples include shrimp, lobster, crab,

crayfish, and prawns.

b. Mollusks: Examples include clams, mussels, oysters,

scallops, squid, octopus, and abalone.

3. Cephalopods: This group includes marine animals with

bilateral body symmetry, prominent heads, and tentacles
equipped with suction cups. Examples include squid, cuttlefish,
and octopus.

4. Crustaceans: These are arthropods that primarily live in

water. Examples include crab, lobster, shrimp, and crayfish.

5. Bivalves: Bivalves are mollusks with two shells hinged

together. Examples include clams, mussels, oysters, and scallops.

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6. Finfish: Finfish refers to fish with fins and internal skeletons.
This includes most of the commercially important fish species.

7.Whitefish:Whitefish refers to freshwater fish or anadromous

fish species(those that spawn in freshwater but live most of their
lives in the sea). Examples include pike, walleye, hake, and
whitefish 8.Flatfish: Flatfish have a flattened body and both eyes
on one side of the head. Examples include flounder, sole, halibut,
and plaice.

These classifications can vary depending on cultural or regional

perspectives, and there are numerous species within each
category.

Market forms of seafood

The market forms of seafood refer to the different ways in which

seafood products are processed and presented for sale in the
market.

1. Whole Fish: Fish that is sold whole and intact, usually with
head, tail, and scales intact.

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 2. Fillets: The most commonly sold market form of seafood,
fillets are boneless pieces of fish that have been cut from the
sides of the fish.
3. Steaks: These are cross-section slices of fish, usually taken
from larger fish like tuna or swordfish. They have a bone

running through the center and are often thicker than fillets.
4. Shrimp: Shrimp can be sold in a variety of market forms,
including whole and intact (shell-on), peeled and deveined,
or cooked.
5. Shellfish: Shellfish such as clams, mussels, and oysters are
typically sold live, in the shell. They can also be sold
shucked, where the meat is removed from the shell.

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 6. Canned Seafood: Tuna, salmon, and sardines are some
examples of seafood that are often canned. They are cooked
and packed in oil, water, or sauce.
7. Dried or Salted Seafood: Some seafood, like dried fish or
salted cod, are preserved through drying or salting methods.

These products have a longer shelf life and are often used in
ethnic cuisines.
8. Surimi: Surimi is a processed seafood product made from
white fish meat that has been pulverized and mixed with
starch, salt, and flavorings. It is commonly used to make
imitation crab meat.

These are just a few examples of the market forms of

seafood. The choice of market form depends on factors such
as the type of seafood, consumer preferences, and intended
use of the product.

Freshness of seafood & how to check if it’s still fresh

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 There are several ways to determine if seafood is fresh. Here
are some key indicators:

1. Appearance: Fresh seafood should have a shiny and

moist appearance. The flesh should be firm and
translucent, not dull, dry, or discolored.

2.Smell: Fresh seafood should have a clean and slightly briny

smell, reminiscent of the ocean. It should not have a strong or
unpleasant odor.

3.Texture: The flesh of fresh seafood should be firm and springy

to the touch. It should not feel mushy or slimy.

4.Eyes: For whole fish, look at the eyes. They should be clear,
bright, and bulging, not cloudy or sunken.

5.Gills: If examining whole fish, check the gills. They should be a

vibrant red or pink color, indicating freshness. Gray or brown
gills can be a sign of spoilage.

6.Scales and Skin: The scales of fresh fish should be tightly

adhered to the skin, and the skin should be shiny and intact
without any cuts or bruises.

7.Shellfish: Shellfish, such as clams or mussels, should be tightly

closed before cooking. If they are open, give them a tap; if they

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close, they are still alive and can be eaten. If they remain open,
discard them.

8.Date and Source: Check the sell-by or use-by date on packaged

seafood, and also look for information about the source or origin
of the seafood. Buying from reputable suppliers or fish markets
known for their fresh seafood can increase your chances of
getting high-quality fish.

CALAMARIS RECIPE

Ingredients:

 1 medium to large sized squid

cleaned and sliced into rings
 3/4 cup all-purpose flour
 1 piece raw egg beaten
 3/4 cup breadcrumbs
 1 teaspoon salt
 1/2 teaspoon ground black
pepper
 2 cups cooking oil

STEPS IN COOKING CALAMARIS

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  Combine squid, salt, and ground black pepper then
mix well. Let stand for 10 minutes.
 Heat a cooking pot the pour-in cooking oil.
 Dredge the squid in flour then dip in beaten egg and
roll over breadcrumbs.
 When the oil is hot enough, deep-fry the squid until
the color of the coating turns brown. Note: This should
only take about 2 to 3 minutes in medium heat. Do not
overcook the squid.
 Remove the fried squid from the cooking pot and
transfer in a plate lined with paper towels.

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