Opening prayer
Dear God and Father of all, thank You for today. Thank You for
ways in which You provided for us all. For your protection and
love, we thank You.
Help us to focus our hearts and minds now on what we are about
to learn.
Inspire us by Your Holy Spirit as we listen and write. Guide us by
Your eternal light as we discover more about the world around us.
We ask all this in the name of Jesus.
Amen
TLE – COOKERY 10
in Preparing Vegetable Dishes
Prepared by: Ms. Anne Apolinario
Selecting vegetables is crucial for enhancing the taste and
nutritional value of dishes. Key factors to consider include freshness,
ripeness, and seasonality, which all contribute to flavor and health
benefits. Additionally, aspects like color, appearance, and whether to
choose organic or conventional options can impact both quality and
sustainability. By understanding these factors, cooks can make
informed choices that elevate their culinary creations.
• Identify factors like freshness, color, and texture in
selecting quality vegetables.
• Appreciate the importance of choosing fresh, nutritious
vegetables.
• Demonstrate how to inspect and select vegetables
based on their characteristics.
• Avoid overcooking vegetables
• Avoid adding too much fat
• Smaller/ young vegetables have often milder flavor
• Blanching minimizes vitamins loss
• The addition of spices, herbs, onion, garlic, vinegar or
citrus juice can add flavor with no additional calories.
1. Weight
2. Appearance and freshness
3. Seasonability
4. No sign of decay or insect infestation
5. No sign of molds, bruises and blemishes
6. Right degree of maturity
7. variety
1. weight
✓ Choose vegetables that feel heavy for their
size, indicating freshness and moisture
content.
2. Appearance and freshness
✓ Vegetables should look vibrant, crisp, and
free from wilting or shriveling.
3. seasonability
✓ Opt for vegetables that are in season for
better quality, taste, and affordability.
Seasonal Vegetables in the Philippines
✓ Malunggay (Moringa) – Available throughout the year but
most abundant during the rainy season (June to
September).
✓ Tomato (Kamatis): Tomatoes are typically in season
during the dry months, from November to February,
though they can be grown year-round in certain regions.
✓ Chayote (Sayote): Chayote is most abundant during the
wet season, from June to December, as it thrives in
cooler, moist environments.
Seasonal Vegetables in the Philippines
✓ Ampalaya (Bitter Melon) – Best during the hot,
dry season (March to May).
✓ Kalabasa (Squash) – Typically harvested during
the wet season (June to October).
✓ Talong (Eggplant) – Grows well during the dry
season (November to February).
✓ Sitaw (String Beans) – Grows year-round but
thrives more during the wet season (June to
October).
4. No sign of decay or insect infestation
✓ Avoid vegetables with visible rot or insect
damage.
5. No sign of molds, bruises and blemishes
✓ Select vegetables that are free from any
discoloration, soft spots, or mold
6. Right degree of maturity
✓ Ensure vegetables are neither overripe nor
underripe, based on their intended use.
7. Variety
✓ Choose the appropriate vegetable variety
for your recipe to ensure the best texture
and flavor.
1. Vegetables should be free from surface blemishes due to decay and those
free from bruises because they are more perishable.
2. Right degree of maturity.
3. Vegetable pods should be full and easily snapped, not dry looking and are
still green.
4. Root Crops are best without dark spot and it must be crisp not soft
1. How does the appearance of vegetables
influence both their nutritional value and
consumer choices, and how might this
impact food waste?
2. How do cooking methods affect the
nutrients and cultural significance of
vegetables in different cuisines?
• Photo Analysis
• By fairs, analyze the photo given to you
and answer the following questions.
• Presentation will follow
In conclusion, understanding the principles of preparing and
recognizing quality vegetables is crucial for a healthy diet and
enhanced culinary experience. By avoiding overcooking and
excessive fat, we retain essential nutrients and flavors. Selecting
fresh, blemish-free produce and incorporating herbs and spices
allows for delicious meals without unnecessary calories. By being
mindful of the quality and preparation of our vegetables, we can
enjoy a more nutritious and flavorful diet.
Match Column A with Column B a. Can add flavor without additional calories
b. Prevents nutrient loss and retains flavor
1. Right degree of maturity ___ c. Free from blemishes and bruises
1. H d. Helps reduce calories in vegetable dishes
2. Smaller/young vegetables have milder flavor ___ e. Vegetable pods should not be dry and
2. G must still be green
3. I 3. Avoid overcooking vegetables ___ f. Root crops should be crisp, without dark
4. B spots
4. Root crops should be free from dark spots ___ g. Ensures the best flavor and texture of
5. F vegetables
5. Blanching minimizes vitamin loss ___ h. Enhances nutritional quality and avoids
6. J overcooking
7. D 6. Vegetables should be crisp, not soft ___ i. Smaller and younger vegetables often
8. E taste better
7. Avoid adding too much fat ___ j. Ensures vegetables retain texture and
9. A freshness
8. Vegetable pods should be full and easily snapped ___
10. c
9. Addition of spices, herbs, and vinegar ___
10.. Vegetables should be free from blemishes ___
1. Review for your upcoming quiz on
October 17, 2024
2. Pointers to Review:
Market Forms of Vegetables
Nutritive Values
Factors and Characteristics of Vegetables
Closing Prayer
We thank you for the things we learned from the class
today.
We also thank our teachers as channel of wisdom and
love
May you continue to bless and guide us as we go out
from this classroom and may the things we learned will
remain in our hearts forever.
We ask this in the name of Jesus Christ.
Amen
