Quarter 2 Lesson2 :Principles

of Preparing Vegetables &

Characteristics of Quality
Vegetables
Preparing Vegetables
•Wash your hands before preparing
foods. Hands should be washed
thoroughly with hot, soapy water for 20
seconds before and after handling fresh
produce, raw meat, poultry, or seafood,
as well as after using the bathroom,
changing diapers, or handling pets.
Preparing Vegetables
•Removing outer leaves or peeling
may decrease the amount of pesticide
residues or harmful microbes on fruits and
vegetables.
•Wash all vegetables with cool tap
water to remove dirt and residues.
•Scrub firm produce with a
clean produce brush.
Preparing Vegetables
•Don't wash vegetables with
household soaps and detergents.
•Don't cross-contaminate. Use clean
cutting boards and utensils when handling
fresh produce. Use one clean cutting board
for fresh produce and a separate one for
raw meat, poultry, and seafood.
Preparing Vegetables
•Wash surfaces often. Cutting boards,
dishes, utensils, and countertops should be
washed with hot, soapy water after coming
in contact with fresh produce or raw meat,
poultry, or seafood.
•Cutting boards and countertops can
be sanitized with a solution of one
Preparing Vegetables
•Teaspoon of chlorine bleach in one
quart of water. Be aware of the hazards
associated with storing and using bleach,
and do not apply the solution directly to
fruits and vegetables.
•Refrigerate fresh produce within two
hours of peeling or cutting. Discard cut
produce left at room temperature for more
than two hours.
 Preparing Fresh
Vegetables
1. Washing
➢ Wash all vegetables thoroughly
➢ Scrub well unpeeled vegetables, like potatoes for baking
➢ Wash green leafy vegetables in several changes of cold water
➢ After washing, drain well and refrigerate lightly
covered to prevent drying
 Preparing Fresh
Vegetables
2. Soaking
➢ Do not soak vegetables for long periods to prevent flavor and
nutrient 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
 Preparing Fresh
3. Peeling and Cutting
Vegetables
● Peel vegetables as thinly as possible.
● Cut vegetables into uniform pieces for 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.
 Preparing Fresh
4. Serving
Vegetables
•Fresh produce should be placed unrefrigerated on
the table not longer than two hours.
•Use a cooler with ice or ice gel packs to transport
or store cut fresh vegetables at picnics or other
summer events. Keep raw meats in a separate cooler.
Characteristics of Quality
Vegetables
Vegetable texture and firmness, taste, flavor and smell,
and the nutritional quality can be estimated by
Destructive methods and some can be estimated by
nondestructive methods. Some of the Nondestructive
methods, which employ optical, vibrational, electrical,
nuclear magnetic resonant, and gas analysis techniques,
have potential for commercial application.
 5 Characteristics of High
Quality Food

1. Minimally processed

Choose foods that are close to the way they

naturally occur. Fruits, vegetables, whole grains,
dairy, meats, beans, nuts and seeds. These are
easier to digest and tend to be free from fake
ingredients.
5 Characteristics of High Quality Food
1. Minimally processed It give the strong
flavor and odor of some vegetables like
onions, leeks, garlic, chives, cabbage and
broccoli.
2. Organic Organic produce is not sprayed
with any pesticides or chemicals. There are
no artificial substances added, and nothing
is genetically modified. Choose organic
whenever possible.
5 Characteristics of High Quality Food
3. Contains real ingredients A perfect
example is “natural flavouring”. Sounds
good, but do you actually know what it is?
You may be surprised to know that these
natural flavourings are usually artificial
additives that are highly addictive and
neurologically toxic.
5 Characteristics of High Quality Food
4. Local- Local produce is always healthier
than shipped produce. Many imported
foods are picked before they are ripe and
are delivered weeks after. The longer fruits
and vegetables have been cut off from their
life source, the less nutrients they contain.
5 Characteristics of High Quality Food
5. Seasonal Seasonal food is higher in
nutrients than food that is artificially grown
out of season. Buying seasonal foods
usually means the taste will be much better
and your fruits and vegetables will be less
expensive.
 Factors to consider in choosing
good quality vegetables
1. Freshness
• Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation

3. No mechanical damage or injury.

4. Right degree of maturity

5. Variety
• Different varieties differ in color, shape, texture and sometimes flavor.
 Activity 1
Identifying vegetables that has flavour
and color components.

Direction: Study the word puzzle below. Find

the vegetable and encircle them. You can find them
across and downward.
b r o c c o I i a b c d e f g
h i g k I n m n o p q r s t u
v g w x y i z a a b b c c d d
e a e f f o g g h h i i j j k
k r I I m n m n n o o p p q q
r I e e k s r s s I t u u v v
w i w x x y y z z a q b r c s
d c h i v e s I e u f v g w h
i x j y k g I z m a n a o b p
u u v v w g w x x y y z z b c
m n n o o p p q q r r s s t t
g g h h i I i j c j k k I I m
f f e e c a b b a g e d d c c
r s I u v n w x r y z a a b b
e f g h i t j k r I m n o p q
a b c d z y x I o m a I o e s
w v u t s r q p t o n m I k j
i h g f e d c b s q u a s h a
 Journal Writing

Date:
Topic:
I learned that

I realized that