thawung

VEGETABLES
by group 1
 hello
EVERYONE
Our tackle for today is about thawing food/vegetables
 about
THAWING FOOD
Thawing is the process of taking a
frozen product from frozen to a
temperature (usually above 0°C)
where there is no residual ice, i.e.
“defrosting”. Thawing is often
considered as simply the reversal of
the freezing process.
 three
SAFE METHOD TO THAW FROZEN FOOD

cook from frozen microwave thaw under water

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 3 safe methods to thaw frozen foods

1. COOK FROM FROZEN

The preferred method of thawing frozen
vegetables is to cook them direct from frozen.
Bring a little water ½ to 2/3 cup per 16 ounces
of frozen vegetables to boil in a covered
saucepan over medium heat. Add the
vegetables and cover. Separate the pieces as
they cook. Continue doing it until the
vegetables are tender, typically 7 to 10
minutes. 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.
 3 safe methods to thaw frozen foods

2. MICROWAVE
Microwave frozen vegetables is an alternative
of cooking direct from frozen. Place them
directly in a microwave-safe bowl with 2 to 4
tablespoons of water, and microwave it for 4
minutes. Check the vegetables and stir.
Continue cooking minute by minute until
heated through.
 3 safe methods to thaw frozen foods

3. THAW UNDER WATER

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
be thawed. Open the packaging and briefly
drain in a colander before using in a recipe.
 tips
THAWING VEGETABLE
- It is important to cook frozen vegetables immediately after thawing to
avoid mushiness.

- If you also have leftover thawed and cooked vegetables in your

refrigerator, you can freeze them within three to four days, but they may
not taste up to par. If you prefer, you can sauté, boil or steam most
frozen vegetables without thawing them first. Corn on the cob is best
thawed in the refrigerator or in cold water before cooking. However,
leafy greens, such as spinach, do best when soaked in cold water, or
they may release too much water into your recipe.
 warning
THAWING FOOD
Please do not thaw foods, including vegetables, on the counter or
outside because it will invite dangerous bacteria, which can lead to food
poisoning. If you thaw vegetables in the microwave they reach a high
temperature that calls bacteria, so you must cook them immediately to
preserve quality and prevent food-borne illness. If you have left your
vegetables outside of the refrigerator for more than two hours, discard
them, as they may have developed dangerous bacteria.
 thankyou
everyone
FOR LISTENING
 washing
VEGETABLES
by group 1
 about
WASHING VEGETABLE
Wash or scrub fruits and vegetables
under running water—even if you do
not plan to eat the peel. Germs on
the peel or skin can get inside fruits
and vegetables when you cut them.
Washing fruits and vegetables with
soap, detergent, or commercial
produce wash is not recommended .
 tips of
WASHING VEGETABLE
 -Wash hands 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.

- Wash all fresh produce under running, drinking water before peeling, cutting or eating. The wash water
temperature should be 10 degrees warmer than the temperature of any produce being washed to prevent
thermal shock and absorption of water and bacteria to the inside cells.

- Scrubbing with a clean brush is only recommended for produce with a tough rind or peel (such as
carrots, potatoes, cucumbers and squash) that will not be bruised or scratched by the brush bristles.

 - Discard outer leaves of leafy vegetables like lettuce and cabbage before washing.

 - Do not wash fruits and vegetables with bleach or soaps - it can absorb into the product and change
the taste.

 - Use of wax coatings on some produce keeps the moisture and keep good quality. Wax coatings are
safe to eat. Remove the wax by scrubbing with a produce brush under running water.
 tips of
WASHING VEGETABLE
CLEAN FRESH PRODUCE BEFORE PRESERVING EVEN IF IT WILL BE PEELED.
 -Work in small quantities to prevent loss of quality and nutrients.

 -Wash produce with clean running water that is close to the temperature of the produce. If the water
temperature is too warm or too cold, any bacteria near an opening or cut may contaminate the produce.

-Wash and drain produce BEFORE removing caps, cores, pits, seeds, skins or shells.

 -Wash through several changes of clean water in a clean sink. Use water at a temperature close to the
temperature of the produce.

 -Wash produce with rinds and skins using a vegetable brush under running water.

 -Lift produce out of the water so the dirt is washed off and will not get back on the food.

 -Do not let produce soak in water.

 -Do not use soap or bleach to wash produce. These products may change the flavor and may not be
safe to consume.
 thankyou
everyone
FOR LISTENING