This document provides information on different methods for thawing frozen vegetables to preserve texture and nutrients. It recommends thawing directly in cooking water or by microwave or stir-frying from frozen. For leafy or bulky vegetables, it suggests thawing briefly under running water. Minimal water should be used for cooking to retain color, flavor and nutrition. Frozen vegetables should be cooked immediately after thawing to avoid mushiness.

1. VEGETABLES

2. Guess that dish!

12. Perform Mise en place

18. Picture Analysis

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

22. 2.Absence of decay or insect infestation.
3. No mechanical damage or injury.

25. 4.Right degree of maturity.
5. Variety - Different varieties differ in color,
shape, texture and sometimes flavor.

28. Question:
What is the importance of acquiring knowledge about the
factors the consider in choosing quality vegetable?

29. Assessment
1. Give the factors to consider in
choosing quality vegetable
Explain each factor in your own
words. (1/2Crosswise Sheet of paper)
2. Give 2 tool used in preparing
vegetable dishes and explain its use.

32. Have you ever done some of the
tips in the video?
Among the tips suggested
what do you think
is the most important and why?

33. Preparing Fresh
Vegetables

34. 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.

35. 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.

36. 3. Peeling andCutting
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.

37. Generalization: Demonstrate understanding
about the lesson through a short presentation
on how to prepare vegetables. Each group
can present a short skit, a jingle, a poem or
any other ways to show the procedure and
importance of each step in food preparation.
Each group will be given 8 minutes to prepare
and 3 minutes to present.
Group 1-2 Washing
Group 3-4 Soaking
Group 4-5 Peeling and Cutting

40. Classification of
Vegetables
a.According to parts of plants
Gourd family - cucumber, pumpkin, chayote

41. Seeds and pods – beans, peas,
corn, okra

42. Roots and tubers
- beet, carrot, radish, turnip, artichoke,
potato, sweet potato

43. Cabbage family
- cabbage, broccoli, cauliflower,
Brussels sprouts, bokchoy

44. Onion family
- onion, scallion, leek, garlic, shallot

45. Leafy greens
- spinach, lettuce

46. Stalks, stems, and shoots
- artichoke, asparagus, celery,
fennel, bamboo, shoots

47. Basic KnifeCuts
1. Chopping – done with a straight,
downward cutting motion.

48. 2. Chiffonade (shredding) –
making very fine parallel cuts.

49. 3. Dicing – producing cube shapes

50. 4. Mincing – producing very fine
cut usually for onions and garlic

51. 5. Julienne and baton net –
making long rectangular
cut

52. 6. Pays Anne (Fermi ere) –
making curved or uneven cuts of
the same thickness

53. 7. Rondelle – making
cylindrical cut

54. 8. Bias –making diagonal
cut

57. Individual Performance task:
Basic Knife Cuts
Things Needed:
Knife and Chopping Board
Carrot or Potato or Sayote (any of
the 3)

59. Criteria Done the task
with accuracy
and meet
standard
requirement
Accomplished
the task and
needs
improvement.
Did not meet
the criteria
Grade
Proper
Handling of
tools
5 - 4 3 - 2 1 - 0
Accuracy 5 - 4 3 - 2 1 - 0
Task Completed 5 - 4 3 - 2 1 - 0
Total Score

61. Review Past Lesson

63. ⦁ Thawing
- to lose stiffness, numbness, or
impermeability by being warmed: left the
frozen turkey out until it thawed; thawed out
by sitting next to the stove.
- to become warm enough for snow and
ice to melt.
⦁ Mushiness
- soft and squishy

64. Frozen vegetables thaw best by
direct cooking. The time-honored
guidelines for thawing meats and seafood get
tossed out the window when you’re thawing
vegetables. You’ll need to pursue different
methods better suited to preserving the
delicate cell walls of frozen vegetables.

65. Different
Methods of
ThawingVegetables

66.  Thaw by “cooking direct from frozen” as your
preferred method of handling frozen vegetables.
Instructions:
a) Bring as little water as possible -- generally 1/2 to 2/3 cup
of water per 16 ounces of frozen vegetables -- to boil in a
covered saucepan over medium heat.
b) Add the vegetables and replace the lid on the saucepan.
c) Occasionally separate the pieces as they cook. Continue
until the veggies are tender, typically 7 to 10 minutes.

67.  Microwave or stir-fry your frozen vegetables as
an alternative method of cooking direct from
frozen.
Instructions:
a) To microwave them, place them directly in a microwave-
safe bowl with 2 to 4 tablespoons of water; microwave for 4
minutes on high.
b) Check the vegetables and stir them. Continue cooking
minute by minute until they are heated through.
c) To stir-fry them, heat a wok or skillet and add peanut or
corn oil.
d) Add your frozen vegetables and stir-fry for 5 to 7 minutes
until they become crisp.

68.  Defrost specific leafy and bulky frozen
vegetables, such as broccoli spears, turnip
greens and spinach - in other words, partially
thaw them - by running them in their packaging
under cold running water.
a) If these vegetables are destined for use in casseroles,
quiches or omelets, this gives them a chance to shed
some of their water and avoid ruining the sauce.Avoid
warm or hot water.
b) Gently press the packaging with your fingers and thumbs
to feel for change in texture of the vegetables from
frozen solid to thawed.
c) Open the packaging and briefly drain the vegetables in a
colander before proceeding with your recipe.

69.  Use minimal amounts of water to cook frozen
vegetables so as to retain best colour, flavour
and nutrition.
a) For each 500 ml (2 cups) container of vegetables, use 50
to 125 ml (1/4- 1/2 cup) water and 2 ml (1/2 tsp) salt, if
desired. (Cook corn on the cob in enough boiling water
to cover. Avoid salt when cooking corn as it toughens the
kernels).
b) Bring water to the boil. Add vegetables, cover, and return
to the boil.
c) As soon as water returns to the boil, begin counting
cooking time, reduce heat and simmer gently until
vegetables are just tender.

70.  Proceed to cook frozen vegetables thawed by
the running water or microwave methods
immediately to avoid mushiness.