WHAT DO YOU NEED TO KNOW?

Read the Information Sheet very well, then find out how much you remember and how
much you learned by doing the given activities.

INFORMATION SHEET.
VEGETABLE COOKERY
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 very important ingredients in various cuisines around the world.
Vegetarian cookery provides a wide range of eye-pleasing colors, texture, fiber, and vitamins.
It also provides low calories as compared to non-vegetarian cookery.
Vegetables are low in calories and fat-free. It provides variety of vitamins and minerals,
and fiber. Moreover, vegetables contain phytochemicals, a known substance that can
reduce the risk of cardiovascular disease and some cancers. Vegetables are good sources of
food nutrients that are very important in everyday meals.

CLASSIFICATIONS OF VEGETABLES
A. According to plant parts
Gourd family - cucumber, pumpkin, chayote
Seeds and pods - beans, peas, corn, okra
Roots and tubers - beet, carrot, radish, turnip, artichoke, potato, sweet potato
□ Tender-Fruited Vegetables - avocado, eggplant, sweet pepper, tomato, potato,
sweet potato
Cabbage family - cabbage, broccoli, cauliflower, brussels sprouts, bokchoy
Onion family - onion, scallion, leek, garlic, shallot
Leafy greens - spinach, lettuce jute, swamp cabbage
Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots
Mushrooms

B. According to Chemical Composition

Carbohydrates-rich vegetables – seeds, roots, tubers
Protein-rich vegetables –legumes, peas, beans
Fat-rich vegetables – nuts, olives, avocado
High moisture content – mushroom, tomatoes, radish, green leafy vegetables

C. According to Nutritive Value

The following is based on their nutrient content since fruits and vegetables are good
sources of vitamins and minerals.
Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables
Vitamin C-rich vegetables – yellow vegetables
Vitamin B (complex) – legumes, peas, beans

FLAVOR COMPONENTS OF VEGETABLES

1. Sugar
Fructose – the natural sugar that provides the sweetness in vegetables.
2. Glutamic Acid
This forms a product called monosodium glutamate when combined with salt. It is
found in large amount from young and fresh vegetables
3. Sulfur compounds
Give the characteristic strong flavor and odor of some vegetables like onions, leeks,
 garlic, chives, cabbage and broccoli.

COLOR COMPONENTS
1. Chlorophyll – a fat soluble compound responsible for the green color of plants. When
combined with acid, it forms pheophytin which produces an olive green color. When
combine with alkali, it forms chlorophyllins which produces a more intense green color. The
addition of baking soda when cooking that results to brighter green color, is an example.

2. Carotenoids – the yellow, orange to red soluble pigments found in plants.

2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to violet pigments (beets) tube,
eggplants
NUTRITIONAL VALUE OF VEGETABLES
1. Vitamin A
- Green leafy vegetables are sources of vitamin A.
Examples: alugbati, ampalaya leaves, kalabasa leaves, malunggay, petchay sili leaves
2. Vitamin C
Examples: cabbage, bell peppers, lettuce, potatoes, dark green, and yellow vegetables
3. Vitamin B – complex Beans and leafy greens are rich sources of vitamin B – complex
Examples: ampalaya, tops, kulitis, pepper leaves, saluyot
4. Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with more than 20 – sugar residue.
They are called as polysaccharide.

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.
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.
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.

POINTS TO BE CONSIDERED BEFORE BUYING VEGETABLES AND FRUITS

A. The price of the vegetables
B. Geographical location
C. The vegetable you need
D. Quantity of buying
E. Freshness of the vegetables
F. Good qualit

LESSON 7

Fish and Shellfish Cookery

INFORMATION SHEET
 FISH and SHELLFISH COOKERY

Seafood is any form of sea life regarded as food by humans. Seafood includes fish and
shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. A wide
variety of fish and seafood are available in the market from many different sources. There are
so many methods for cooking seafood, most of them are fast and easy, making them the
perfect choice for a quick and healthy meal. This lesson provides information about fish and
shellfish, ways on preparing and cooking fish, along with some of the most popular seafood
recipes, and presenting and storing seafood.

CHARACTERISTICS OF FRESH AND SPOILED FISH AND SHELLFISH

The table shows the difference between fresh and spoiled fish which may be used by the
consumers as a guide in buying fish. With this guide the consumers would be able to decide if
the fish displayed in the retailer's table should be accepted or rejected.

FRESH FISH SPOILED FISH

Bright, bulging, pupil velvet black, Dull, wrinkled, sunken pupil dull black,
EYES
cornea transparent cornea opaque
Dull brown or gray, slime cloudy;
Bright red, covered with clear slime;
GILLS odor under gill covers sour and
odor under gill covers fresh
offensive
Firm, body is stiff, impression made
Soft and flabby; impression made by
FLESH by fingers do not remain; slime
fingers remains
present is clear
BELLY WALLS Intact Often ruptured; viscera protruding
MUSCLE TISSUE White Pinkish, especially around backbone
VENT Pink, not protruding Brown, protruding
ODOR Fresh, fishy odor Stale, sour or putrid
COLOR Bright Faded

CLASSIFICATIONS OF FISH
1. Saltwater fish – this contain more salt in their flesh
□ Blue marlin □ Galunggong □ Bisugo □ Flying fish

2 Freshwater fish – neutral in flavor and have firm flesh.

Cat fish Eel Tilapia □ Milk fresh

COMPOSITION AND STRUCTURE OF FISH

* Fish consists of water, protein, fats and small amount of minerals and vitamins.
* Fish has very little connective tissue. It means:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve moistness and provide
variety.
4. Cooked fish must be handled very carefully.
TWO GROUPS OF FISH ACCORDING TO SHAPE AND SKELETAL STRUCTURE
1. Round Fish- swim in vertical position and have eyes on both sides of their heads.
 2. Flat Fish-have asymmetrical, compressed bodies, swim in a horizontal position and have
both eyes on top of their heads.

B. Shell fish – fish with external shells but no internal bone structure. They have hard outer shells.
Two classifications of Shellfish
1. Mollusks (French-MOLLUSQUE) – are soft sea animals
- characterized by soft, un-segmented bodies with no internal skeleton
Bivalves – they have a pair of hinged shells (clams, oysters)
Univalves – they have a single shell (abalone)
Cephalopods – (octopus, squid)

Types of Mollusks
1. Univalve- have single shell
2. Bivalve- have a pair if hinged shells

2. Crustaceans – are animals with segmented shells and jointed legs (shrimps, crabs)
(French-Crustaces)- have outer skeleton or shell and jointed appendages .

MARKET FORMS OF CRUSTACEANS

1. Whole - the head is retained.
2. Headless with shell on - the head is removed but the shell of the body is retained.
3. Peeled - head and shell are removed.
4. Peeled and de-veined - the shell and vein in the alimentary canal are removed.
5. Cooked or uncooked
*Important Facts:
The lobster shell is dark green or bluish green but turns red when cooked.
Live lobster must be alive when cooked.

Crabs are generally marketed alive but in other countries they are cooked then chilled or
sometimes frozen, pickled, or stuffed.
Shrimps/prawn are also generally marketed whole, but for export purposes, it is marketed in
any of the following forms.
MARKET FORMS OF SHELLFISH

1. Live
 2. Shucked – fresh or frozen

3. Canned

4. Headless Shellfish

References/ Sources
Bernardino, J., Fulgencio, M., Lee E. G., Paragas A., Rafael, E. (2015). Technology and Livelihood
Education 10: Phoenix Publishing House.
Mendoza, J., Pascual, L. (2012). Commercial Cooking: Mutya Publishing House Inc.
Vegetable Cook
https://mytrainingbc.ca/youthexploreskills/activity/Cook/pdf/14VegetableCookery.pdf
Vegetable Cooking Methods
https://www.theculinarypro.com
Food Production Operati
https://www.tutorialspoint.com