Cookery 10 Quarter 2 LAS No. 5 2021-2022 PDF

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Cookery 10QUARTER 2 LAS Number 5Name of Learner: Grade/Section:Teacher: Date Submitted:LEARNING ACTIVITY SHEETSTOPIC: Market Forms of VegetablesBackground Information for LearnersVegetables are said to be vital to the general good health of human beings, providing essential vitamins and minerals, di...

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Cookery 10 QUARTER 2 LAS Number 5 Name of Learner: Teacher:

Grade/Section: Date Submitted: LEARNING ACTIVITY SHEETS

TOPIC:

Market Forms of Vegetables Background Information for Learners

Vegetables are said to be vital to the general good health of human beings, providing essential vitamins and minerals, dietary fiber, and phytochemicals, and reducing risk from dangerous diseases and other medical conditions. Vegetables are grown worldwide in almost 200 countries. A world vegetable survey showed 392 vegetable crops cultivated worldwide. Most of these vegetables are marketed fresh with only a small portion processed. Almost three-fourths of the world's production of vegetables occurs in Asia, mostly in China, which produces over half of the world's vegetables. Knowing the different market forms of vegetables can be of help in deciding which vegetables to buy and prepare. Vegetables that are available in the market are fresh, frozen, dried, or canned. When it comes to good nutrition, all four forms of fruits and vegetables matter.

Market Forms of Vegetables 1. Fresh. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold. Which also means that they remain in the same state from the time they were harvested. Fresh vegetables are often referred to as produce and are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms. 2. Frozen. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes. Naturally, these are frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing process. a. They are washed thoroughly to remove any dirt, debris and the chemicals that have been used. b. They are often blanched or cooked quickly in a boiling water, and then shocked in ice water to stop the cooking process. c. The vegetables are sorted and inspected, so as to get rid of any vegetables that are not fit for consumption. d. They are packaged and shipped off to wholesalers and distributors, to supermarkets and grocery stores. 3. Dried. These are vegetables that are dried or dehydrated to preserve and prolong their shelf life. The process is done by removing water from vegetables and obstruct the growth of Note: Practice Personal Hygiene protocols at all times. –

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bacteria, yeasts and molds that can stimulate spoilage and rotting of vegetables. Methods of drying vegetables are: freeze drying, drum drying and sun drying. 4. Canned. This is the form of vegetables where vegetables are preserved. Like freezing and drying it, helps make vegetables last longer. It makes cooking with vegetables easier and more convenient.

Effects of Cooking Vegetables 1. Changes in texture - Fibers are either softened or toughened. A. Cellulose and hemicellulose – heating generally softens fibers B. Addition of acid toughen fibers C. Addition of alkali like baking soda soften hemicellulose D. Addition of lime causes firmness or delay softening due to the E. reaction of calcium from lime (apog) 2. Water is either lost or absorbed. A. Vegetables contain high amount of water. Leafy and succulent vegetables lose water and become limp. B. Vegetables with significant amount of starch (dried beans, root crops, tubers) absorb water because of the hygroscopic property of starch. 3. Changes in color cooking for a short time, helps maintain color. 4. Changes in nutrients A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat cooking dextrinization of starch - caramelization of sugar B. Protein become more soluble and digestible C. Vitamin may be destroyed in heat like vitamin C D. Minerals are washed into the cooking liquid or oxidized

General Rules of Vegetable Cookery      

Don‘t overcook. Prepare vegetable as close to service time as possible and in small quantities. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time. Never use baking soda with green vegetables. Cut vegetables uniformly for even cooking. Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables 1. Color - Bright, natural color 2. Appearance on plate  Cut neatly and uniformly  Attractively arranged with appropriate combinations and garnishes

3. Texture

Cooked to the right degree of doneness Crisp – tender, not overcooked and mushy Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth texture 4. Flavor  Natural flavor and sweetness  Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness 5. Seasonings  Seasonings should not mask the natural flavors 6. Sauces  Do not use heavily.  Vegetable should not be greasy 7. Vegetable combinations  Vegetables should be cooked separately for different cooking times, and then combined  Combine acid vegetables like tomatoes, to green vegetables just before service to prevent discoloration of greens.   

LEARNING ACTIVITY 1: Direction: Complete the sentences by writing on the lines the correct word or group of words. Fresh are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold. 1. Fresh vegetables are often referred to as and are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vege- table farms. 2. vegetables are commercially packed in plastic bags or cardboard boxes. 3. Frozen vegetables are thoroughly to remove any dirt, debris and the chemicals that have been used 4. The vegetables that are frozen are then sorted and inspected, so as to get rid of any vegetables that are not fit for . 5. Dried form of vegetables are dried or to preserve and prolong their shelf life. 6. Drying is done by removing from vegetables that can obstruct the growth of bacteria, yeasts and molds can also stimulate spoilage and rotting of vege- tables. 7. Freezing, drumming and sunning are the methods of vegetable. 8. Canning is the form of vegetables where vegetables are . 9. makes cooking with vegetables easier and more convenient.

LEARNING ACTIVITY 2: Direction: Tell whether the statement is TRUE or FALSE.Write the word true if the statement is correct and false if it is not. Use your quiz notebook. 1. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold. 2. Fresh vegetables are often referred to as produce. 3. Fresh vegetables are not found in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms. 4. Frozen forms of vegetables are not packed in plastic bags or cardboard boxes. 5. Frozen vegetables are frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing process. 6. Frozen foods are washed thoroughly to remove any dirt, debris and the chemicals that have been used. 7. Frozen vegetables are directly packed for selling. 8. Vegetables are dried or dehydrated for the purpose of not preserving their shelf life. 9. Drying is done by removing water from vegetables and to obstruct the growth of bacteria, yeasts and molds that can stimulate spoilage and rotting of vegetables. 10. Canning makes cooking with vegetables easier and more convenient. LEARNING ACTIVITY 3:

LEARNING ACTIVITY 4: Direction: Let us test how much you learned on the market forms of vegetables. Choose the letter of the word/words that is being being described by the statement. Write your answer in your quiz notebook. 1. This is the market form of vegetables that have not undergone little or no processing from the time they were harvested to the time they were marketed or sold. a. fresh c. dried b. frozen d. canned 2. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes. a. frozen c. canned b. dried d. fresh 3. These are vegetables that are dehydrated to preserve and prolong their shelf life. a. dried c. frozen b. fresh d. canned 4. The form of vegetables that are preserved. a. canned c. dried b. fresh d. frozen 5. One effect of cooking vegetables where the fibers are either softened or toughed. a. changes in texture c. changes in color b. change in nutrients d. water is lost or absorbed 6. It is an effect of cooking vegetables where protein become more soluble and digestible. a. changes in nutrients c. water is lost or absorbed b. changes in color d. changes in texture 7. The effect of cooking vegetables that when there is an addition of lime will cause firmness or delay softening due to the reaction of calcium from lime. a. changes in texture c. changes in color b. water is lost or absorbed d. changes in nutrients 8. An effect of cooking vegetables where it contains high amount of water. a. water is lost or absorbed c. changes in color b. changes in texture d. changes in nutrients 9. A general rule in cookery where the vegetables must be cooked enough. a. do not overcooked c. use of baking soda b. cut vegetables uniformly d. uncover flavored vegetable 10. This is not to be used with green vegetables when cooking. a. baking soda c. butter b. milk d. oil...