Professional Documents
Culture Documents
Technology
and
Livelihood Education
Home Economics - COOKERY
Quarter 2 - Module 1
Performing Mise’ en Place
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T. Mercado Content Editor :Grace T. Palahang Language Editor :EstrellitaD. Bahalla Reviewer :Mary Jane R. Cardente, PhD
out Artist: Ma. Felma T. Mercado
m
lph B. Tortola, PhD,CESO IV
perintendent
ambaeh A. Abantas-Usman,PhD
ivision Superintendent
R. Francisco, PhD,Chief
Members:
ES-CID Mary Jane R. Cardente,PhD,EPS in T L E Rejynne L. Ruiz,PhD,LRMDs Manager Jeny R. Timba
O. Bolasco, Division Librarian II
cators from public schools. We encourage teachers and other education stakeholders to email their feedback, comments, a
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
Our hand is the most essential part of our human body. It is usually used to
illustrate skill, action and purpose. Using our hands we learn, create and accomplish.
Thus, the use of hand in this learning material signifies that you as a learner is
capable and endowed to successfully achieve the significant competencies and skills
at your own pace and time.
This module was designed to provide you with meaningful and fun filled
opportunities for guided and independent learning . You will be enabled to process
the contents of the learning resource while being an active learner.
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer ‘ What I Know ‘ before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you have any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies in mise’en place . You
can do it !
Table of Contents
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
INTRODUCTORY MESSAGE
TABLE OF CONTENTS
WHAT I KNOW ( Pre-Test )
Post Assessment
Key to Answer
References
This page is intentionally blank
What I Need to Know
This module will guide you to acquire the essential knowledge and competencies
and at the same time develop your skills in identifying ingredients according to
standard recipe, preparing ingredients according to a given recipe, thawing frozen
ingredients, and washing raw vegetables . Your performances in every activity will
help you to practice gained understanding. The lessons are arranged to follow the
standard sequence of the course. The order in which you read them can be changed
to correspond with the textbook you are now using.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher .
We hope that with this material, you will experience significant learning
and gain understanding of the relevant competencies.
What I Know
1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable c. sugar
b. meat d. fruit
2. These are shoots from the roots or bulb , an edible part of the plant and
always grows above the ground.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot , soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristics of quality vegetables which refers to the condition
that is not sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.
a. seasonal c. organic
b. local d. real
7. These are foods high in nutrients than food that is artificially grown out of
season.
a. real c. organic
b. seasonal d. local
8. The quality of the vegetable where it is crisp and has bright colors .
a. variety c. mature
b. fresh d. damage
9. This is the most preferred method of thawing frozen vegetables .
a. use of microwave c. cook from frozen
b. thaw under water d. direct heat cooking
10.This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
11. The alternative of cooking frozen vegetables by direct from frozen.
a. thaw under water c. use of microwave
b. cook from frozen d. direct heat cooking
12.This is thawing the frozen vegetable by holding them in their
packaging
under cold running water .
a. direct heat cooking c. thaw under water
b. use of microwave d. cook from frozen
13.The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14.The time frame of washing hands with hot soapy water.
a. 15 seconds c. 10 seconds
b. 30 seconds d. 20 seconds
15.This must not be used in washing raw vegetables.
a. bleach or cold water c. warm water or bleach
b. soap or hot water d. soap or bleach
Lesson 1 Principles of Preparing
Vegetables
What I Know
Direction : To test yourself about the principles of preparing vegetables,
answer the questions below. Write your answers in your quiz
notebook.
1
4. This is used to scrub vegetables.
a. cutter c. whisk
b. boards d. brush
5. The water to be used in washing green leafy vegetables.
a. cold water c. lukewarm water
b. frozen water d. hot water
6. The flavor component of vegetable that gives the strong flavour and odor of
some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
a. fructose c. glutamic acid
b. sulphur compounds d. sugar
7. It is a flavonoid that is responsible for red and blue to violet pigments of
beets and eggplants.
a. carotenoids c. anthocyanins
b. anthoxanthin d. chlorophyll
8. It is a complete , specific set of written instructions for cooks to produce
consistent, high-quality recipes.
a. balanced diet c. dietary supplements
b. standard recipe d. standardized recipe
9. The elements of a standardized recipe which involves the cost of one
serving.
a. food costs c. recipe yield
b. recipe title d. cooking temperature
10. It is an element of a standardized recipe that describes the name of the
product being created.
a. recipe category c. cooking temperature
b. recipe title d. nutrient data
11. These are the specific directions for preparing the recipe.
a. weight and volume c. preparation instructions
b. food costs d. serving size
12. It is the yellow, orange to red soluble pigments found in plants.
product being created.
a. flavonoids c. sugar
b. recipe d. carotenoids
13. The solution to be used in sanitizing cutting boards and countertops.
a. chlorine bleach c. chlorine solution
b. bleach solution d. acid solution
14. Refrigeration of fresh produce within peeling or cutting.
a. three hours c. one hour
b. two hours d. half hour
15. The classification of vegetables that includes legumes.
a. fruit vegetable c. tuber vegetable
b. fungi vegetable d. root vegetables
What’s In
Preparing vegetables can be threatening for some people because
they come in all kinds of shapes and sizes, and have different flavours and
textures. However, after cooking them once or twice, and getting the feel of
how to treat them, one will be able to figure out the co oking methods or
flavourings that suit them best.
Vegetables are cooked to improve their color, texture, and flavour. For
the reason that there are vast varieties, the cooking methods will also vary
depending on the preferred result. In professional food s ervice production,
vegetables are ofte n blanched or par cooked in boiling salted water as a mise
en place step, and finished by other cooking methods such as sautéing,
frying, or roasting.
What’s New
Direction: Using the table below, give an example of the nine classification
of vegetables.
Classification of vegetables
1. Stem Vegetables
It is an edible part of the plant which shoots from the roots or bulb and
it always grows above the ground unlike roots or bulb. Examples are
Artichoke, Asparagus, Celery, Fennel, Bamboo, and Shoots.
2. Leaves Vegetables
3. Flower Vegetables
4
4. Stalk or Bulb Vegetables
This is the part of the plant which grows just below the ground and is
the portion which is in between the stem and the root, the root actually comes
out from the bottom of the bulb. Bulbs are generally in layers of skin and they
are very strong in flavour . Examples are onion, garlic, spring onion, leek,
kohlrabi, fennel and shallots.
6. Root Vegetables
This category includes plants of which roots are edible and is used as
vegetables. Usually long, round, and swollen taproot. Some examples of root
vegetables are beet, carrot, radish, horseradish, turnip, celeriac, daikon,
enset, jicama, konjac, maca, arrowroot, Chinese water chestnut, taro, and etc.
7. Tuber Vegetables
In this group are those plants in which the roots are modified and
enlarged into a swollen structure that is full of nutrients. They are usually
located at the end of the plant root attached as a lump of rock, e.g. potato.
These vegetables are potato, cassava, sweet potato, taro, Jerusalem
artichoke, yam, yacon, kumara, etc.
8. Fruit Vegetable
The vegetables that bear fruits are under this category. But there are
plants that bear sweet and fleshy fruit that are eaten raw and plants of which
grains or seed of their fruit are used, do not fall in this category . Examples
are beans, legumes, tomatoes, avocado, bitter gourd, eggplant, caigua or
bottle gourd, bell peppers, ackee, African eggplant, ash gourd or winter
melon, chayote and other plants.
9. Fungi Vegetables
Commonly known as mushrooms, and various types are available of
which some are edible and some are poisonous. Some examples are button
mushroom, enoki, oyster, shitake, truffles, portabello, boletus, chanterelles,
grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel, etc.
Preparing vegetables
1.Washing
https://www.shape.com.sg/food/easy-to-prepare-vegetables/
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
6
water to eliminate insects.
7
Limp vegetables can be soaked briefly in cold water to restore crispness.
https://www.shape.com.sg/food/easy-to-prepare-vegetables/
3. Peeling and
Cutting
https://www.shape.com.sg/food/easy-to-prepare-vegetables/
https://www.shape.com.sg/food/easy-to-prepare-vegetables/
Serving
1. Sugar – Fructose – This is the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate when
combined with salt and is found in large amount from young and fresh
vegetables
3. Sulfur compounds – It give the strong flavor and odor of some vegetables
like onions, leeks, garlic, chives, cabbage and broccoli.
3. Flavonoids
Anthoxanthin – responsible for the yellow pigments
Anthocyanins – responsible for red and blue to violet pigments
(beets) tube, eggplants
9
Benefits of Standardized Recipes
11
What’s More
Direction: Study the word puzzle below. Find the vegetable and encircle
them. You can find them across and downward.
b r o c c o l i a b c d e f g
h i g k l n m n o p q r s t u
v g w x y i z a a b b c c d d
e a e f f o g g h h i i j j k
k r l l m n m n n o o p p q q
r l e e k s r s s t t u u v v
w i w x x y y z z a q b r c s
d c h i v e s t e u f v g w h
i x j y k g l z m a n a o b p
u u v v w g w x x y y z z b c
m n n o o p p q q r r s s t t
g g h h i l i j c j k k l l m
f f e e c a b b a g e d d c c
r s t u v n w x r y z a a b b
e f g h i t j k r l m n o p q
a b c d z y x t o m a t o e s
w v u t s r q p t o n m l k j
i h g f e d c b s q u a s h a
1. broccoli 6. onions
2. tomatoes 7. eggplant
3. cabbage 8. garlic
4. chives 9. carrots
5. leeks 10.squash
What I Have Learned
Activity 3: Writing a journal.
Direction: Write what you have learned about the principles of preparing
vegetables. To rate your answer, please refer to the rubric for
scoring.
Journal Writing
Date:
Topic:
I learned that _
_
I realized that_
_
Rubric
13
Rubric
Overall Rating: / 20
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
What I Can Do
Chopsuey Ingredients
SCORE CRITERIA
4 Explains very clearly the complete
guidelines to consider in choosing
the correct ingredients.
15
2 Explains partially the guidelines to
consider in choosing the correct
ingredients.
Additional Activities
Direction : In order to deepen your understanding of the lesson, browse the
internet about benefits of using ingredients based on standard
recipes. Write it in your assignment notebook.
Assessment
Direction : Let us test how much did you learn on the principles of preparing
vegetables. Write your answers in your quiz notebook.
19
What I Know
What’s In
Direction: Using the advance organizer below, show the five characteristics
of vegetables.
What Is It
20
In addition,quality determination of fruits and vegetables is at present
characterized by the overpowering use of sensory evaluation. There is also
content control in the processing industry, of some chemical components (N-
containing compounds, carbohydrates, and so on), and packaging and
labelling controls.
1. Minimally processed- Choose foods that are close to the way they
naturally occur. Fruits, vegetables, whole grains, dairy, meats, beans, nuts
and seeds. These are easier to digest and tend to be free from fake
ingredients.
1. Freshness
Fresh vegetables should be crisp and bright in colors.
5. Variety
Different varieties differ in color, shape, texture and sometimes flavor.
21
What’s More
Activity 2 : Recognizing facts about the characteristics of quality vegetables.
Direction : Tell whether the statement is true or false. Write T on the space
Provided if it is true and the letter F if it is not true.
Journal Writing
Date:
Topic:
I learned that
_
_
I realized that
4
_
_
Rubric
Overall Rating: / 20
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
24
What I Can Do
Activity 4: Preparing of ingredients, the required form and time frame of a
particular recipe.
Sauteed Mushroom
Ingredients Measurement
Score Criteria
25
Additional Activities
Assessment
Direction : Did you enjoy the activities in lesson 2?Let us test how much
you learned from it. Write your answers in your quiz notebook.
27
Lesson
Thawing Frozen Vegetables
3
What I Need to Know
What I Know
1. These are foods that are easy to include in our nutrient-rich foods in our
diet.
a. frozen foods c. thawed foods
b. fresh foods d. preserved foods
2. This process requires strategy so as not to lose too much quality or the
essential nutrients.
a. re-freezing c. freezing
b. thawing d. stirring
3. The vegetables that are often picked at the peak of ripeness and flash
frozen, to preserve nutrients and prevent spoiling.
a. frozen c. thawed
b. chilled d. preserved
4. This is the preferred method of thawing frozen vegetables.
a. cook from frozen c. under water
b. microwave d. heating
5. Heating a wok or a skillet is a process done to frozen vegetables.
a. stir-fry c. defrosting
b. frying d. thawing
6. This is an alternative of cooking direct from frozen.
a. cook from frozen c. thawing
b. microwave d. under water
7. The duration of thawing vegetables using the microwave .
a. 3 minutes c. 5 minutes
b. 4 minutes d. 2 minutes
8. The starting time of thawing frozen corn cob with two ears using microwave.
a. 11 to 14 minutes c. 8 to 10 minutes
b. 4 to 6 minutes d. 2 to 4 minutes
9. This is the starting time of thawing frozen corn cob with four ears using
microwave.
a. 4 to 6 minutes c. 2 to 4 minutes
b. 8 to 10 minutes d. 11 to 14 minutes
10. For thawing frozen corn cob with six ears , this is the time to start.
a. 2 to 4 minutes c. 8 to 10 minutes
b. 11 to 14 minutes d. 4 to 6 minutes
11. This is the best way of thawing leafy and bulky frozen vegetables, such as
broccoli spears, turnip greens and spinach.
a. under the sun c. defrosting
b. cook from frozen d. microwave
12. In thawing frozen vegetables under water, this must be avoided.
a. cold water c. warm water
b. ice water d. chilled water
13. An important step to be done to frozen vegetables immediately after
thawing.
a. peel c. cook
b. wash d. slice
14. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days c. 3 to 4 days
b. 3 to 5 days d. 1 to 3 days
15.This is to be done to vegetables left outside the refrigerator for more than
two hours for it may have developed dangerous bacteria.
a. refrigerate c. discard
b. wash d. re-freeze
29
What’s In
Vegetables
are important sources of vitamins, minerals, and
antioxidants providing human health benefits. Regular intake of recommended
amount of vegetables leads to sound health. Most of the vegetables have low
fat and calories, minerals, dietary fiber, folic acid, vitamin A , and vitamin C.
On the other hand, the quality of vegetables depends on the production
system and handling procedures after harvest, horticultural production
systems, environmental factors, and management practices.
What’s New
SCORE CRITERIA
What Is It
Thawing frozen vegetables is actually a little more complex than the
standard method of thawing meats and seafood overnight in the refrigerator.
Frozen vegetables are an easy way to include more nutrient-rich foods in your
diet. They are con venient, have a long shelf life and cook quickly. Frozen
vegetables are often picked at the peak of ripeness and flash frozen, to
preserve nutrients and prevent spoiling. So, they have much of the same
nutritional value as fresh vegetables. If you purchase frozen raw or lightly
blanched vegetables, you may want to cook them and re-freeze them so they
are that much faster to prepare for a quick meal. This process requires some
strategy so that you do not lose too much quality or essential nutrients.
31
To stir-fry frozen vegetables, heat a wok or a skillet , add peanut oil.
Add the frozen vegetables and cook for 5 to 7 minutes until crisp.
2. Microwave
For large ears of corn on the cob moderately in the microwave if you
plan to boil them on the stove top, and consume immediately after cooking.
This process will heat the cobs through before the kernels turn mushy.
Smaller ears may be good to boil directly from frozen. Microwave frozen ears
of corn in ¼ cup of water. Start with 4 to 6 minutes for two ears, 8 to 10
minutes for four ears, and 11 to 14 minutes for six ears.
Defrost exact leafy and bulky frozen vegetables, like broccoli spears,
turnip greens and spinach. Do this by holding them in their packaging under
cold running water. Avoid using warm or hot water. Press the packaging
lightly with your fingers and thumbs to feel the change in texture of the frozen
vegetables to thawed. Open the packaging and briefly drain in a colander
before using in a recipe.
Tip
What’s More
Activity 2: Recalling facts in thawing frozen foods.
Direction: Read the questions carefully. Write T on the space provided if the
statement is true and the letter F if not true. Choose the letter of
your answer and write it on the spaces provided before each
number.
33
10. Thawing vegetables in the microwave oven that reaches a high
temperature that calls bacteria, you must cook them immediately
to preserve quality and prevent food-borne illness.
Journal Writing
Date:
Topic:
I learned that
I realized that
_
4
Rubric
Overall Rating: / 20
20–18: Excellent
17–13: Good
12–8: Okay
7–5: Poor
35
What I Can Do
SCORE CRITERIA
Assessment
Direction : Did you enjoy the activities in lesson 3? Let us test how much you
learned from it. Choose the letter of your answer. Write it in your
quiz notebook.
1. These are foods that are easy to include in our nutrient-rich foods in our
diet.
a. frozen foods c. thawed foods
b. fresh foods d. preserved foods
2. This process requires strategy so as not to lose too much quality or the
essential nutrients.
a. re-freezing c. freezing
b. thawing d. stirring
3. The vegetables that are often picked at the peak of ripeness and flash
frozen, to preserve nutrients and prevent spoiling.
a. frozen c. thawed
b. chilled d. preserved
4. This is the preferred method of thawing frozen vegetables.
a. cook from frozen c. under water
b. microwave d. heating
5. Heating a wok or a skillet is a process done to frozen vegetables.
a. stir-fry c. defrosting
b. frying d. thawing
6. This is an alternative of cooking direct from frozen.
a. cook from frozen c. thawing
b. microwave d. under water
37
7. The duration of thawing vegetables using the microwave .
a. 3 minutes c. 5 minutes
b. 4 minutes d. 2 minutes
8. The starting time of thawing frozen corn cob with two ears using microwave.
a. 11 to 14 minutes c. 8 to 10 minutes
b. 4 to 6 minutes d. 2 to 4 minutes
9. This is the starting time of thawing frozen corn cob with four ears using
microwave.
a. 4 to 6 minutes c. 2 to 4 minutes
b. 8 to 10 minutes d. 11 to 14 minutes
10. For thawing frozen corn cob with six ears, this is the time to start.
a. 2 to 4 minutes c. 8 to 10 minutes
b. 11 to 14 minutes d. 4 to 6 minutes
11. This is the best way of thawing leafy and bulky frozen vegetables, such as
broccoli spears, turnip greens and spinach.
a. under the sun c. defrosting
b. cook from frozen d. microwave
12. In thawing frozen vegetables under water, this must be avoided.
a. cold water c. warm water
b. ice water d. chilled water
13. An important step to be done to frozen vegetables immediately after
thawing.
a. peel c. cook
b. wash d. slice
14. The length of time in freezing leftover thawed and cooked vegetables.
a. 2 to 3 days c. 3 to 4 days
b. 3 to 5 days d. 1 to 3 days
15.This is to be done to vegetables left outside the refrigerator for more than
two hours for it may have developed dangerous bacteria.
a. refrigerate c. discard
b. wash d. re-freeze
Lesson
Washing Raw Vegetables Following Standard Pro
4
Direction : Let us test what you know about washing raw vegetables by
answering the questions below. Read them carefully and choose
the letter that is best described by the statement. Write your
answer in your quiz notebook.
What’s In
41
What’s New
What Is It
Wash hand s with hot soapy water, for at least 20 seconds, before
and after handling fresh produce, or raw meat, poultry or seafood,
as well as after using the bathroom, changing diapers, or handling
pets.
What’s More
Activity 2: Recognizing facts in washing raw vegetables.
Direction: Tell whether the statement is true or false. Write T on the space
provided if true and the letter F if not true.
SCORE CRITERIA
What I Can Do
SCORE CRITERIA
4 Follows correctly the procedures in
washing raw vegetables and
performs the skill without supervision
and with initiative.
47
Additional Activities
Assessment
Direction : Let us check how much you learned about washing raw
vegetables. Answer the questions below and write only the
letter of your answer in your quiz notebook.
50
Post Assessment
1. It is a category of food which can be obtained from any part of plant which
is edible.
a. vegetable c. sugar
b. meat d. fruit
2. It is an edible part of the plant which shoots from the roots or bulb and it
always grows above the ground unlike roots or bulbs.
a. stem vegetables c. root vegetables
b. fruit vegetables d. tubers
3. This should be washed thoroughly with hot, soapy water for 20 seconds
before and after handling fresh produce, raw meat, poultry, or sea food, as
well as after using the bathroom, changing diapers, or handling pets.
a. hands c. fingers
b. vegetables d. kitchen utensils
4. The condition of vegetables when soaked briefly in cold water will restore its
crispness.
a. limpness c. stickiness
b. freshness d. coldness
5. One of the characteristics of quality vegetables which refers to the condition
that is not sprayed with any pesticides or chemicals.
a. local c. seasonal
b. organic d. real
6. It refers to produce that is always healthier because it is found locally.
a. seasonal c. organic
b. local d. real
7. These are foods high in nutrients than foods that are artificially grown out of
season.
a. real c. organic
b. seasonal d. local
8. The quality of the vegetable where it is crisp and has bright colors .
a. variety c. mature
b. fresh d. damage
9. This is the most preferred method of thawing frozen vegetables .
a. use of microwave c. cook from frozen
b. thaw under water d. direct heat cooking
10.This is used in stirring frozen vegetables.
a. frying pan c. wok
b. oven d. stirrer
11. The alternative of cooking frozen vegetables by direct from frozen.
a. thaw under water c. use of microwave
b. cook from frozen d. direct heat cooking
12.This is thawing the frozen vegetable by holding them in their packaging
under cold running water .
a. direct heat cooking c. thaw under water
b. use of microwave d. cook from frozen
13.The first thing to do before peeling, cutting or eating vegetables.
a. cleaning c. cutting
b. massaging d. washing
14.The time frame of washing hands with hot soapy water.
a. 15 seconds c. 10 seconds
b. 30 seconds d. 20 seconds
15.This must not be used in washing raw vegetables.
a. bleach or cold water c. warm water or bleach
b. soap or hot water d. soap or bleach
52
Answer Key
Lesson 1
Lesson 2
54
Answer Key
Lesson 3
Lesson 4
56
References
Department of Education Competency-Based Learning Material for
Fourth Year – pp. 129,130 and 131
Online Sources :
https://www.slideshare.net/MarshaGurl/preparing-vegetables-and-fruits
https://slideplayer.com/slide/9003589/
http://www.fao.org/english/newsroom/focus/2003/fruitveg4.htm
https://www.scribd.com/presentation/412740917/Principles-in-Preparing-
Vegetables
https://www.intechopen.com/books/vegetables-importance-of-quality-
vegetables-to-human-health/introductory-chapter-quality-vegetable-
production-and-human-health-benefits
https://www.slideshare.net/yrahmaecenturias/thawing-frozen-vegetables-
45247658
https://www.slideshare.net/junita55/thawing-presentation?next_slideshow=1
https://www.livestrong.com/article/549448-how-to-thaw-cook-refreeze-
vegetables/
https://spoonuniversity.com/how-to/defrosting-frozen-vegetables-like-a-pro-
tips-and-tricks-for
https://www.leaf.tv/articles/how-to-thaw-frozen-vegetables/
https://www.slideshare.net/yrahmaecenturias/thawing-frozen-vegetables-
45247658
https://www.slideshare.net/junita55/thawing-presentation?next_slideshow=1
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