cookery

1. Quarter 2 Week 1 Day 2
Lesson 1
PERFORM
MISE’EN
PLACE
MR. RANDY M. GARAY
Subject Teacher

2.  Tools and Equipment Needed in
Preparing Vegetables
 Flavor Components of Vegetables
 Color Components of Vegetables
 Factors to consider in choosing
good quality vegetables
CONTENT:

3. RECAP:
ACTIVITY

4. 4 PICS 1 WORD

5. Tools and Equipment Needed in Preparing Vegetables
-a small knife with a
short blade used
especially for cutting
fruit and vegetables.

6. Tools and Equipment Needed in Preparing Vegetables
-was originally designed
primarily to slice and
disjoint large cuts of
beef

7. Tools and Equipment Needed in Preparing Vegetables
-durable board on
which to place material
for cutting.

8. Tools and Equipment Needed in Preparing Vegetables
-used to drain
excess water
after washing.

9. Tools and Equipment Needed in Preparing Vegetables
-used to hold
vegetables.

10. Tools and Equipment Needed in Preparing Vegetables
-used to hold
ingredients.

11. Tools and Equipment Needed in Preparing Vegetables
-for stir frying
Vegetables.

12. Tools and Equipment Needed in Preparing Vegetables
-used to cook or
prepare various foods
with heat by means of
holding the food in a
closed vessel.

13. Tools and Equipment Needed in Preparing Vegetables
-a tool which is used to
expose materials to a
hot environment.

14. Flavour Components of Vegetables:
1. Sugar –
Fructose – the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium
glutamate when combined with salt.
-It is found in large amount from young and fresh vegetables.
3. Sulfur compounds – Give the characteristic strong flavor and
odor of some vegetables like onions, leeks, garlic, chives,
cabbage and broccoli.

15. 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 olive
color green.

16. Color Components of Vegetables:
2. Carotenoids – the yellow, orange to
red soluble pigments found in plants.
2.1- beta carotene from carrots and
squash
2.2- lycopene, from tomatoes

17. Color Components of Vegetables:
3. Flavonoids
3.1- Anthoxanthin – responsible for the yellow
pigments
3.2- Anthocyanins – responsible for red and
blue to violet pigments (beets) Tube,
eggplants

18. Factors to consider in choosing good
quality vegetables:
1. Freshness
Fresh vegetables should
be crisp and bright in
colors.

19. Factors to consider in choosing good
quality vegetables:
2. Absence of decay
or insect infestation

20. Factors to consider in choosing good
quality vegetables:
3. No mechanical
damage or injury.

21. Factors to consider in choosing good
quality vegetables:
4. Right degree of
maturity.

22. Factors to consider in choosing good
quality vegetables:
5. Variety
Different varieties
differ in color, shape,
texture and
sometimes flavor.

23. Vegetables are good
sources of food nutrients
that are very important in
everyday meals.

24. Prepare a skit on how to properly
use the different tools. Ten (10)
minutes will be allotted for the
preparation and 1-2 minutes for its
presentation.
Group Activity

25. Why is it important for us to
properly identify the tools,
components and factors in
preparing vegetables? How likely
are we to apply this knowledge on
our day to day activities?