Technology and Livelihood Education

1. Cooking Frozen & Canned Vegetables

2. Cooking Frozen & canned vegetables
A. Frozen Vegetables
1. Examine all frozen products
when received to check quality
2. Frozen vegetable requires
shorter time in cooking because
they have been partially cooked.
3. Cook from the frozen state. Can
cook directly into steamer or
boiling salted water.
4. Corn on the cob & vegetables
that freeze in solid block like
squash, should be thawed for even
cooking
5. Add less salt. Most frozen
vegetables are slightly salted
during processing
1. B. Drain vegetable & place half
the liquid in a cooking pot 7
bring to boil.
2. Add vegetables & heat to
serving time. Do not boil for a
long time.
3. Season liquid before adding
vegetables to blend flavors of
her
4. Use butter to enhance the
flavor of most vegetables.

3. Ways of Cooking Vegetables
1. Boiling and steaming – Vegetables are
drained as soon as they are cooked
and then cool quickly under cold
water to prevent overcooking from the
residual heat. They are reheated
quickly by sautéing in butter or other
fat. Seasonings and sauces are added
at this stage.
2. 2. Sautéing and Pan – Frying Both
methods may be used to complete
cooking or precooked or blanched
vegetables. Also used for complete
cooking of raw vegetables.
3. 3. Braising The blanched or raw
vegetable, is placed in the pan then
liquid is added (stock, water, wine) to
cover vegetables, then cooked slowly

4. sauteing
Sautéing and Pan – Frying
Both methods may be used
to complete cooking or
precooked or blanched
vegetables. Also used for
complete cooking of raw
vegetables.

5. Braising
The blanched or raw
vegetable, is placed in the
pan then liquid is added
(stock, water, wine) to
cover vegetables, then
cooked slowly.

6. Baking
Cooking starchy vegetables
using heat of the oven,
rather than range top.
Starchy vegetables are
baked because the dry heat
produces a desirable
texture.

7. Deep frying
Vegetables large enough to
coat with breading or
batter may be fried. Quick
– cooking vegetables can
be fried raw. Some, may be
precooked by simmering
or steaming briefly to
reduce the cooking time in
frying.

8. L.O. 3 Present Vegetable Dishes
a. Presentation of prepared vegetable dishes.
b. Factors to consider in plating vegetable
dishes

11. Guidelines in plating
1. Keep food off the rim of the plate. Select a plate large
enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid
letting the diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on
one another. Arrange vegetable on plate, that every item
should be identifiable.
4. Maintain unity. Create a center of attention and relate
everything to it.
5. Make every component count. Garnishes are not added
just for color, but sometimes they are needed to balance a
plate by providing an additional element

12. Vegetable Purees (9-12 months)
 Beetroot Puree. Beetroots are a great vegetable for
babies, considering their high antioxidant content. ...
 Potato Carrot Sweet Corn Puree. ...
 Broccoli Spinach Puree. ...
 Carrot Palak Puree. ...
 Broccoli Potato Cheese Puree. ...
 Lentil Spinach and Rice Puree.

13. Creative Presentation Techniques
Vegetable Purees
A purée (or mash) is cooked
food, usually vegetables,
fruits or legumes, that has
been ground, pressed,
blended or sieved to the
consistency of a creamy paste
or liquid. Purées of specific
foods are often known by
specific names, e.g.,
applesauce or hummus.

14. Ribbon

15. Vegetable rings

16. L.O.4 Store Vegetable Dishes
Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -
65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying
they should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped,
and use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown
when cut should be treated with an acid or blanched
them to inactivate the enzyme that cause browning. Raw,
cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.

17. Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original
container until ready for use.
2. Do not refreeze thawed vegetables.

18. Dried Vegetables
1. Store in a cool (less than 75°F) dry, well
ventilated place.
2. Keep well sealed and off the floor. Canned
Vegetables 1. Keep in a cool dry place, away from
sunlight and off the floor. 2. Discard cans that
show signs of damage (swollen, badly dented
rusted cans).

19. Leftovers
1. Don‘t mix batches.
2. Store leftover creamed vegetables for one
day only. Before storing, cool rapidly by
placing the container on ice.