TLE 10 Q2_W1.pptx principles of preparing vegetable

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1. What Are Vegetables?

2. What Are Vegetables? Vegetables are body-building and protective foods. They give us vitamins, minerals, and fiber that keep us strong and healthy. But when we prepare vegetables the wrong way like peeling too thick, washing roughly, or overcooking we lose many of their nutrients.

3. 6 Types Of Vegetables Flower Leaf Root Seed Fruit Stem

4. Principles of Preparing Vegetables

5. Wash pr operly Wash vegetables in clean water to remove dirt, bacteria, and chemicals. Leafy vegetables should be washed gently to avoid tearing. Example : Spinach should be rinsed carefully in running water, not squeezed.

6. Peel thinly (if needed) Nutrients are often found just under the skin of vegetables. If you peel too thick, you throw away important vitamins and minerals. Example : Carrots and potatoes should be peeled thinly to save nutrients.

7. Cut properly Cut vegetables in uniform sizes for even cooking. Cutting too small may cause loss of vitamins during cooking, while cutting too early may cause discoloration. Example : Slice beans or squash just before cooking to avoid vitamin loss.

8. Overcooking destroys vitamins (like Vitamin C) and makes vegetables soggy. Cooking for the right time keeps vegetables colorful, crunchy, and nutritious. Cook lightly Example : Ampalaya should be cooked quickly to keep its green color and nutrients.

9. Store correctly Keep vegetables in a cool and dry place or refrigerate to maintain freshness. Do not store for too long or they lose nutrients. Example : Tomatoes should not be refrigerated for long because they lose flavor.

10. ASSESSMENT #1

11. Explain why washing vegetables properly is one of the most important steps in preparation. What risks do we face if vegetables are not washed correctly, and how does this step affect both nutrition and safety? (3pts.) 2. Discuss the importance of peeling vegetables thinly. Give at least two examples of vegetables where nutrients are found just under the skin, and explain what happens if they are peeled too thick. (3pts.)

12. 3. Identify at least three common mistakes people make when preparing vegetables (e.g., overcooking, cutting too early, improper storage). For each mistake, explain its negative effect on the quality of the vegetable dish. (4pts.)

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