Technology and Livelihood Education TLE 10-Q2W1.pptx

Technology and Livelihood Education

1. Lesson 1 Prepare Vegetable Dishes

2. Overview Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or cooked. Vegetables give color, texture and flavor to our meals. They also give vitamins and minerals. Vegetables provide nutrients vital for health and maintenance of your body. Eating vegetables provides health benefits to people like reduced risk of some chronic diseases including heart attack and stroke, protect them against certain types of cancers, reduce obesity and type two diabetes, lower blood pressures, reduce the risk of developing kidney stones and help decrease bone loss. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.

3. • Diets rich in potassium may help maintain normal blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and kidney beans. • Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories.

4. • Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition, 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spinal bifida, and anencephaly during fetal development. • Vitamin A keeps eyes and skin healthy and helps to protect against infections. • Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin C aids in iron absorption.

5. Learning Outcome 1: Perform Mise En Place Vegetables need to be prepared before they are ready to serve 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. It is an important factor to consider in the preparation of vegetables.

6. Characteristics of Quality Vegetables Eating vegetables provides health benefits — people who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for health and maintenance of your body. Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cook dish. These are parts of plants that are consumed by humans or other animals as food.

7. Quality of fresh fruits and vegetables is generally based on the chemical composition or physical characteristics or a combination of the factors. Attributes of interest to the consumerincludes visual appearance, texture/firmness, sensory, nutritional and food safety. The characteristics that impart distinctive quality may be described by four different attributes: 1) color and appearance 2) flavor (taste and aroma) 3) texture 4) nutritional value

8. 1. Colorand Appearance  attract the consumer to a product and to provide an indication of freshness and flavor quality.

9. 2. Flavor(taste and aroma)  includes sensations of taste, smell, and pressure, and often cutaneous sensations such as warmth, color, or mild pain. Flavor is typically described by aroma (odor) and taste. Aroma compounds are volatile—they are perceived primarily with the nose, while taste receptors exist in the mouth and are impacted when the food is chewed.

10. 3. Texture  Textural parameters of fruits and vegetables are perceived with the sense of touch, either when the product is picked up by hand or placed in the mouth and chewed

11. 4. Nutritional Value  Fruits and vegetables are a major source of both ―macro‖ nutrients such as fiber and carbohydrates, and ―micro‖ nutrients such as Vitamin C, B complex (thiamin, riboflavin, B6, niacin, folate), A, E, minerals, and the lesser-studied polyphenolics, carotenoids, and glucosinolates .

12. Classifications of Vegetables A. According to parts of plants 1. Gourd family ( cucurbitaceae ) Including  squash, pumpkin, cucumber, gourd, watermelon, and cantaloupe . These are a group of ornamental trailing or climbing plants. They are sometimes called the "vine vegetables".

13. 2. Seeds and pods - beans, peas, corn, okra

14. 3. Fruit Vegetables - avocado, eggplant, sweet pepper, tomato

15. Tomatoes Peppers. ... Pumpkins. ... Cucumbers. ... Peas. ... String beans. ... Eggplant. ... Okra. Olives Avocado Corn Zucchini Beans Chickpeas

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

17. 5. Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy

18. 6. Onion family - onion, scallion, leek, garlic, shallot

19. 7. Leafy greens - spinach, lettuce

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

21. 9. Mushrooms

22. B. According to Chemical Composition 1. Carbohydrate-rich vegetables – seeds, roots, tubers 2. Protein-rich vegetables –legumes, peas, beans 3. Fat-rich vegetables – nuts, olives, avocado 4. High moisture content – mushroom, tomatoes, radish, green leafy vegetables

23. C. According to Nutritive Value The following is based on their nutrient content since fruits and vegetables are good sources of vitamins and minerals. 1. Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables 2. Vitamin C-rich vegetables – yellow vegetables 3. Vitamin B (complex) – legumes, peas, bea

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

25. 2. Absence of decay or insect infestation

26. 3. No mechanical damage or injury.

27. 4. Right degree of maturity

28. 5. Variety of texture and sometimes flavor.

29. 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.

30. 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.

31. 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.

32. Basic Cutting Techniques 1. chopping – done with a straight, downward cutting motion. 2. chiffonade (shredding) – making very fine parallel cuts. 3. dicing – producing cube shapes 4. diamond (lozenge) – thinly slicing and cutting into strips of appropriate width 5. mincing – producing very fine cut usually for onions and garlic

33. 6. julienne and baton net – making long rectangular cut 7. pays anne (fermi ere) – making curved or uneven cuts of the same thickness 8. rondelle – making cylindrical cut 9. bias – making a diagonal cut 10. oblique or roll cuts – making a diagonal cut by rolling the long cylindrical vegetables

34. Learning Outcome 2 Prepare Vegetable Dishes Effects of Cooking Vegetables 1. Changes in texture - Fibers are either softened or toughened.

35. 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.

36. 3. Changes in color Cooking for a short time, helps maintain color. The effect of heat, acid, alkali, and metal on the pigment are summarized below:

37. 4. Changes in nutrients A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat cooking – dextrinization of starch - carmelization 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

38. Cooking Frozen and Canned Vegetables

39. Culinary Terms of Vegetables Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans, cauliflower, asparagus and artichokes.

40. Bouquet ere – bouquet of vegetables

41. Printaniere – spring vegetables

42. Jardinière – garden vegetables

43. Primeurs- first spring vegetables

44. Clamart – peas

45. Ceecy – carrots

46. Doria – cucumbers cooked in butter

47. Dubarry – cauliflower

48. Fermiere – carrots, turnips, onions, celery cut into uniform slices

49. Florentine – spinach

50. Forestiere – mushrooms

51. Judic – braised lettuce

52. Lyonnaise – onions

53. Nicoise – tomatoes concasse cooked with garlic

54. Parmientier – potatoes

55. Princesse – asparagus

56. Provençale – tomatoes with garlic, parsley and sometimes mushrooms or olives