Technology and Livelihood Education

COOKERY 10 Quarter 2 - Module 1

Performing Mise’ en Place

Lesson 1 Principles of Preparing Vegetables

SKILLS AND COMPETENCY:

It is very important to prepare food safely to help stop harmful bacteria from spreading and growing. You can take some steps
to help protect yourself and your family from the spread of harmful bacteria.

At the end of this lesson you are expected to:

● Classify vegetables according to the type they belong;

● Identify vegetables that has flavour and components;
● Write a journal;
● Identify ingredients according to standard recipe.
Preparing vegetables can be threatening for some people because they come in all kinds of shapes and sizes, and have
different flavours and textures. However, after cooking them once or twice, and getting the feel of how to treat them, one will be able to
figure out the cooking methods or flavourings that suit them best.
Vegetables are cooked to improve their color, texture, and flavour. For the reason that there are vast varieties, the cooking
methods will also vary depending on the preferred result. In professional food service production, vegetables are often blanched or par
cooked in boiling salted water as a mise en place step, and finished by other cooking methods such as sautéing, frying, or roasting.

What Is It
The nutrient content, the taste and the texture of vegetable plants is affected the way they are handled and cooked. With this
reason, it is of utmost importance for vegetables to be always washed before cooking or serving them raw.
Vegetables has to be prepared before they are served or used as an ingredient in a cooked dish. Prior to preparation, you
need to identify the various kinds of vegetables and different tools and equipment needed in the preparation of vegetables since it is an
important factor to consider in the preparation of vegetables.
Principles of Preparing Vegetables
The nutrient content, the taste and the texture of vegetable plants is affected the way they are handled and cooked. With this
reason, it is of utmost importance for vegetables to be always washed before cooking or serving them raw.
Vegetables has to be prepared before they are served or used as an ingredient in a cooked dish. Prior to preparation, you
need to identify the various kinds of vegetables and different tools and equipment needed in the preparation of vegetables since it is an
important factor to consider in the preparation of vegetables.
Classification of vegetables

Vegetables is a category of food which can be obtained from any part of plant which is edible. The edible parts can be stem, leaves,
flowers, roots, tubers and sometimes fruits.

1. Stem Vegetables
It is an edible part of the plant which shoots from the roots or bulb and it always grows above the ground unlike roots or bulb.
Examples are Artichoke, Asparagus, Celery, Fennel, Bamboo Shoots.
2. Leaves Vegetables
Vegetables that are leafy belong in this category such as spinach, cabbage, water cress, lettuce, bok choy, gai lan, choy sum,
brussels sprouts, witloof, silverbeet, radicchio, kale, collard leaves, Swiss chard, mustard leaves, and fenugreek leaves .
3. Flower Vegetables
Plants that has flowers is used as vegetables in the culinary world. They are seasonal and abundant during a particular season of
the year. Such plants are only grown for their flower buds. Examples of these are cauliflower, broccoli, courgette flowers, squash
blossoms, artichoke, agati (dok kae, Thailand), banana flower, and lotus.

4. Stalk or Bulb Vegetables

This is the part of the plant which grows just below the ground and is the portion which is in between the stem and the root, the
root actually comes out from the bottom of the bulb. Bulbs are generally in layers of skin and they are very strong in flavour . Examples
are onion, garlic, spring onion, leek, kohlrabi, fennel and shallots.

5. Seed Vegetables (Beans)

This category include legumes which is used as food, it is actually the fruit of the plant of which the seed is eaten, sometimes its
peeled like green peas. Some example are mungbean, garbanzos, coepea, kidney bean, soy bean and white bean.

6. Root Vegetables
This category includes plants of which roots are edible and is used as vegetables. Usually long, round, and swollen taproot.
Some examples of root vegetables are beet, carrot, radish, horseradish, turnip, celeriac, daikon, enset, jicama, konjac, maca,
arrowroot, Chinese water chestnut, taro, and etc.

7. Tuber Vegetables
In this group are those plants in which the roots are modified and enlarged into a swollen structure that is full of nutrients. They
are usually located at the end of the plant root attached as a lump of rock, e.g. potato. These vegetables are potato, cassava, sweet
potato, taro, Jerusalem artichoke, yam, yacon, kumara, etc.

8. Fruit Vegetable
The vegetables that bear fruits are under this category. But there are plants that bear sweet and fleshy fruit that are eaten raw
and plants of which grains or seed of their fruit are used, do not fall in this category . Examples are beans, legumes, tomatoes,
 avocado, bitter gourd, eggplant, caigua or bottle gourd, bell peppers, ackee, African eggplant, ash gourd or winter melon, chayote and
other plants.

9. Fungi Vegetables
Commonly known as mushrooms, and various types are available of which some are edible and some are poisonous. Some
examples are button mushroom, enoki, oyster, shitake, truffles, portobello, boletus, chanterelles, grifola fondosa, morchella, shimeji,
straw mushroom, porcini, morel, etc.

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.
● 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.
● 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.
● 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
● 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.
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.
3. Peeling and Cutting
♣ 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.
4. Serving

● 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.

Flavor Components of Vegetables

1. Sugar – Fructose – This is the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when combined with salt and is found in large amount from young
and fresh vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
Color Components of Vegetables
1. 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.
2. Carotenoids – the yellow, orange to red soluble pigments found in plants.
▪ beta carotene from carrots and squash
▪ lycopene, from tomatoes
3. Flavonoids
▪ Anthoxanthin – responsible for the yellow pigments
▪ Anthocyanins – responsible for red and blue to violet pigments (beets) tube, eggplants
What is a Standardized Recipe?
In easier terms, a standardized recipe is a complete, specific set of written instructions for cooks to produce consistent, high-
quality recipes every time! Benefits of Standardized Recipes Standardized recipes provide a means to establish consistency in the
quality of all foods being made, menu planning, and food and labor costs. Understanding how to properly use standardized recipes
ensures that the food being prepared is the same regardless of who does the cooking.
The food should be the same in taste, texture, yield, appearance, nutritional value, and cost. Ensuing the correct portion sizes
listed on a standardized recipe helps to prevent running out of food and also controls the amount of food wasted.
Benefits of Standardized Recipes

Standardized recipes offer a means to establish consistency in the quality of all foods being made, in menu planning, and food
and labor costs. Understanding how to properly use standardized recipes guarantees that the food being prepared is the same
regardless of who does the cooking. The food should be the same in taste, texture, yield, appearance, nutritional value, and cost.
Following the correct portion sizes listed on a standardized recipe helps to prevent running out of food and also controls the amount of
food waste. Following a standardized recipe ensures that people on varying diets are receiving the correct type and amount of food to
meet their documented dietary needs and restrictions. For children with food allergies, serving foods prepared from a standardized
recipe offers assurance to the child and to the parent that an additional ingredient that may contain a major food allergen has not been
added to the final product.

Elements of a Standardized Recipe

1. Recipe Title – This is the name of the product being created.
2. Recipe Category – This is the classification of the creditable component(s) being claimed for reimbursement (fruit, vegetable, meat or
meat alternate, bread or grain, and dairy).
3. Serving Size – This is the single required portion of the final product being served to a child.
4. Recipe Yield - This is the total number of servings available when the final product is made.
5. Equipment and Utensils to Use – Listing of cooking and serving tools needed to produce and serve the food item.
6. Ingredients – Food items used in the recipe.
7. Weight and Volume of each ingredient – This is the required amount of each ingredients in the recipe.
8. Preparation Instructions – These are the specific directions for preparing the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature and amount of time needed for the highest quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the safety the food being produced throughout the preparation
and serving ( i.e. cooking to proper internal temperatures, cross contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per serving (i.e. calories, protein, fat, carbohydrates, etc.)

Lesson 2 Characteristics of Quality Vegetables

What Is It
Quality of fresh vegetables is generally based on the chemical composition or physical characteristics or a combination of these two
factors. Features of interest to the consumers are visual appearance, texture and firmness, sensory, nutritional and food safety. These
can be estimated by destructive methods and some by non-destructive methods. Moreover, the ideal characteristics for quality grades
will differ with commodity. That is why, it is very important to be aware of market standards for each commodity that you are going to
prepare.

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.

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.

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.

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.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.

Lesson 3 Thawing Frozen Vegetables

What’s In
Vegetables are important sources of vitamins, minerals, and antioxidants providing human health benefits. Regular intake of
recommended amount of vegetables leads to sound health. Most of the vegetables have low fat and calories, minerals, dietary fiber,
folic acid, vitamin A , and vitamin C.
On the other hand, the quality of vegetables depends on the production system and handling procedures after harvest,
horticultural production systems, environmental factors, and management practices.
What Is It
Thawing Frozen Vegetables
Thawing frozen vegetables is actually a little more complex than the standard method of thawing meats and seafood overnight
in the refrigerator. Frozen vegetables are an easy way to include more nutrient-rich foods in your diet. They are convenient, have a long
shelf life and cook quickly. Frozen vegetables are often picked at the peak of ripeness and flash frozen, to preserve nutrients and
prevent spoiling. So, they have much of the same nutritional value as fresh vegetables. If you purchase frozen raw or lightly blanched
vegetables, you may want to cook them and re-freeze them so they are that much faster to prepare for a quick meal. This process
requires some strategy so that you do not lose too much quality or essential nutrients.
1. Cook From Frozen - The preferred method of thawing frozen vegetables is to cook them direct from frozen. Bring a little water ½ to
2/3 cup per 16 ounces of frozen vegetables to boil in a covered saucepan over medium heat. Add the vegetables and cover. Separate
the pieces as they cook. Continue doing it until the vegetables are tender, typically 7 to 10 minutes.
To stir-fry frozen vegetables, heat a wok or a skillet , add peanut oil. Add the frozen vegetables and cook for 5 to 7 minutes until crisp.
2. Microwave - Microwave frozen vegetables is an alternative of cooking direct from frozen. Place them directly in a microwave-safe
bowl with 2 to 4 tablespoons of water, and microwave it for 4 minutes. Check the vegetables and stir. Continue cooking minute by
minute until heated through.
3. Thaw Under Water - Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip greens and spinach. Do this by
holding them in their packaging under
cold running water. Avoid using warm or hot water. Press the packaging lightly with your fingers and thumbs to feel the change in
texture of the frozen vegetables to thawed. Open the packaging and briefly drain in a colander before using in a recipe.
Tip - It is important to cook frozen vegetables immediately after thawing to avoid mushiness.

If you also have leftover thawed and cooked vegetables in your refrigerator, you can freeze them within three to four days, but they
may not taste up to par. If you prefer, you can sauté, boil or steam most frozen vegetables without thawing them first. Corn on the cob
is best thawed in the refrigerator or in cold water before cooking. However, leafy greens, such as spinach, do best when soaked in cold
water, or they may release too much water into your recipe.

Warning Please do not thaw foods, including vegetables, on the counter or outside because it will invite dangerous bacteria, which can
lead to food poisoning. If you thaw vegetables in the microwave they reach a high temperature that calls bacteria, so you must cook
them immediately to preserve quality and prevent food-borne illness. If you have left your vegetables outside of the refrigerator for more
than two hours, discard them, as they may have developed dangerous bacteria.

Lesson 4 Washing Raw Vegetables Following Standard Procedure

What’s In
Freezing is considered as one of the oldest, better and most widely used methods of food preservation. This method allows the
preservation of taste, texture, and nutritional value in foods. Freezing is a quick and convenient way to preserve fruits and vegetables at
home. Home frozen fruits and vegetables of high quality and maximum nutritional value can be produced done correctly.
Freezing has beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced,
and cellular metabolic reactions are delayed .
Frozen fruits and vegetables are not only a good source of nutrients but also provide a steady supply of products and raw
materials throughout the year.

What Is It
Washing Raw Vegetables Following Standard Procedure
Washing of all fresh produce must be done using running and drinking water before peeling, cutting or eating.
● Wash hands with hot soapy water, for at least 20 seconds, before and after handling fresh produce, or raw meat, poultry or
seafood, as well as after using the bathroom, changing diapers, or handling pets.
● Wash all fresh produce under running, drinking water before peeling, cutting or eating. The wash water temperature
should be 10 degrees warmer than the temperature of any produce being washed to prevent thermal shock and absorption of
water and bacteria to the inside cells.
● Scrubbing with a clean brush is only recommended for produce with a tough rind or peel (such as carrots, potatoes,
cucumbers and squash) that will not be bruised or scratched by the brush bristles.
● Discard outer leaves of leafy vegetables like lettuce and cabbage before washing.
● Do not wash fruits and vegetables with bleach or soaps - it can absorb into the product and change the taste.
● Use of wax coatings on some produce keeps the moisture and keep good quality. Wax coatings are safe to eat. Remove the
wax by scrubbing with a produce brush under running water.

Clean fresh produce before preserving even if it will be peeled.

● Work in small quantities to prevent loss of quality and nutrients.

● Wash produce with clean running water that is close to the temperature of the produce. If the water temperature is too warm or
too cold, any bacteria near an opening or cut may contaminate the produce.
● Wash and drain produce BEFORE removing caps, cores, pits, seeds, skins or shells.
● Wash through several changes of clean water in a clean sink. Use water at a temperature close to the temperature of the
produce.
● Wash produce with rinds and skins using a vegetable brush under running water.
● Lift produce out of the water so the dirt is washed off and will not get back on the food.
● Do not let produce soak in water.
● Do not use soap or bleach to wash produce. These products may change the flavor and may not be safe to consume.