10

Technology
and
Livelihood Education
Home Economics - COOKERY
Quarter 2 - Module 1
Performing Mise’ en Place

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Department of Education ● Republic of the Philippines

 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.

This module is divided into 4 lessons, namely:

 Lesson 1 – Principles of Preparing Vegetables
 Lesson 2 – Characteristics of Quality Vegetables
 Lesson 3 – Thawing Frozen Vegetables
 Lesson 4 – Washing Raw Vegetables

After going through this module, you are expected to:

1.1. classify vegetables according to the type they belong;

1.2. identify vegetables that has flavor and components;
1.3. write a journal;
1.4. identify ingredients according to standard recipe;
2.1. know the characteristics of quality vegetables;
2.2. recognize facts about the characteristics of quality vegetables;
2.3. write a journal;
2.4. prepare ingredients according to a given recipe, required form, and
time
frame;
3.1. describe own experience in thawing frozen foods at home;
3.2. recall facts in thawing frozen foods;
3.3. compose a journal;
3.4. thaw frozen vegetables following standard procedures ;
4.1. identify steps in washing vegetables;
4.2. recognize facts in washing raw vegetables;
4.3. explain how to wash raw vegetables following the standard procedure;
4.4. wash raw vegetables following the standard procedure;
 Lesson Principles of Preparing
1 Vegetables

What I Need to Know

SKILLS AND COMPETENCY:

It is very important to prepare food safely to help stop harmful bacteria

from spreading and growing. You can take some steps to help protect yourself
and your family from the spread of harmful bacteria.

At the end of this lesson you are expected to:

 Classify vegetables according to the type they belong;

 Identify vegetables that has flavour and components;
 Write a journal;
 Identify ingredients according to standard recipe.

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 cooking 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 service production,
vegetables are often 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 Is It
The nutrient content, the taste and the texture of vegetable plants is
affected the way they are handled and cooked. With this reason, it is of
utmost importance for vegetables to be always washed before cooking or
serving them raw.
Vegetables has to be prepared before they are served or used as an
ingredient in a cooked dish. Prior to preparation, you need to identify the
various kinds of vegetables and different tools and equipment needed in the
preparation of vegetables since it is an important factor to consider in the
preparation of vegetables.

Classification of vegetables

Vegetables is a category of food which can be obtained from any part

of plant which is edible. The edible parts can be stem, leaves, flowers, roots,
tubers and sometimes fruits.

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

Vegetables that are leafy belong in this category such as spinach,

cabbage, water cress, lettuce, bok choy, gai lan, choy sum, brussels sprouts,
witloof, silverbeet, radicchio, kale, collard leaves, Swiss chard, mustard
leaves, and fenugreek leaves .

3. Flower Vegetables

Plants that has flowers is used as vegetables in the culinary world.

They are seasonal and abundant during a particular season of the year. Such
plants are only grown for their flower buds. Examples of these are cauliflower,
broccoli, courgette flowers, squash blossoms, artichoke, agati (dok kae,
Thailand), banana flower, and lotus.

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.

5. Seed Vegetables (Beans)

This category include legumes which is used as food, it is actually the

fruit of the plant of which the seed is eaten, sometimes its peeled like green
peas. Some example are mungbean, garbanzos, coepea, kidney bean, soy
bean and white bean.

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.

5
Preparing vegetables

 Wash your hands before preparing foods. Hands should be washed

thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or seafood, as well as after
using the bathroom, changing diapers, or handling pets.
 Removing outer leaves or peeling may decrease the amount of
pesticide residues or harmful microbes on fruits and vegetables.
 Wash all vegetables with cool tap water to remove dirt and residues.
 Scrub firm produce with a clean produce brush.
 Don't wash vegetables with household soaps and detergents.
 Don't cross-contaminate. Use clean cutting boards and utensils when
handling fresh produce. Use one clean cutting board for fresh produce
and a separate one for raw meat, poultry, and seafood.
 Wash surfaces often. Cutting boards, dishes, utensils, and countertops
should be washed with hot, soapy water after coming in contact with
fresh produce or raw meat, poultry, or seafood.
 Cutting boards and countertops can be sanitized with a solution of one
 teaspoon of chlorine bleach in one quart of water. Be aware of the
hazards associated with storing and using bleach, and do not apply the
solution directly to fruits and vegetables.
 Refrigerate fresh produce within two hours of peeling or cutting. Discard
cut produce left at room temperature for more than two hours.
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.

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
water to eliminate insects.
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 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

 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.

https://www.shape.com.sg/food/easy-to-prepare-vegetables/

https://www.shape.com.sg/food/easy-to-prepare-vegetables/
 Serving
 Fresh produce should be placed unrefrigerated on the table not longer
than two hours.
 Use a cooler with ice or ice gel packs to transport or store cut fresh
vegetables at picnics or other summer events. Keep raw meats in a
separate cooler.

Flavor Components of Vegetables

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

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3. Sulfur compounds – It give the strong flavor and odor of some vegetables
like onions, leeks, garlic, chives, cabbage and broccoli.

Color Components of Vegetables

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.

 beta carotene from carrots and squash
 lycopene, from tomatoes

3. Flavonoids
 Anthoxanthin – responsible for the yellow pigments
 Anthocyanins – responsible for red and blue to violet pigments
(beets) tube, eggplants

What is a Standardized Recipe?

The United States Department of Agriculture (USDA), defines

standardized recipe as one that “has been tried, adapted, and retried several
times for use by a given food service operation and has been found to
produce the same good results and yield every time when the exact
procedures are used with same type of equipment and the same quantity and
quality of ingredients.”

In easier terms, a standardized recipe is a complete, specific set of

written instructions for cooks to produce consistent, high-quality recipes every
time! Benefits of Standardized Recipes Standardized recipes provide a means
to establish consistency in the quality of all foods being made, menu planning,
and food and labor costs. Understanding how to properly use standardized
recipes ensures that the food being prepared is the same regardless of who
does the cooking.
The food should be the same in taste, texture, yield, appearance,
nutritional value, and cost. Ensuing the correct portion sizes listed on a
standardized recipe helps to prevent running out of food and also controls the
amount of food wasted.

Benefits of Standardized Recipes

Standardized recipes offer a means to establish consistency in the
quality of all foods being made, in menu planning, and food and labor costs.
Understanding how to properly use standardized recipes guarantees
that the food being prepared is the same regardless of who does the cooking.
The food should be the same in taste, texture, yield, appearance, nutritional
value, and cost. Following the correct portion sizes listed on a standardized
recipe helps to prevent running out of food and also controls the amount of
food wasted. Special Dietary Needs/Accommodations The use of
standardized recipes is also an easy way to keep track of special dietary
needs and/or accommodations of the children served.
Following a standardized recipe ensures that people on varying diets
are receiving the correct type and amount of food to meet their documented
dietary needs and restrictions. For children with food allergies, serving foods
prepared from a standardized recipe offers assurance to the child and to the
parent that an additional ingredient that may contain a major food allergen has
not been added to the final product.

If a cook strays from the standardized recipe by incorporating

additional ingredients, the product quality and portion sizes change, the cost
increases, and the potential of unknowingly serving an allergic child an
allergen increases. This is a risk that no one wants to knowingly take.

Elements of a Standardized Recipe

1. Recipe Title – This is the name of the product being created.

2. Recipe Category – This is the classification of the creditable component(s)
being claimed for reimbursement (fruit, vegetable, meat or meat alternate,
bread or grain, and dairy).
3. Serving Size – This is the single required portion of the final product being
served to a child.
4. Recipe Yield - This is the total number of servings available when the final
product is made.
5. Equipment and Utensils to Use – Listing of cooking and serving tools
needed to produce and serve the food item.
6. Ingredients – Food items used in the recipe.
7. Weight and Volume of each ingredient – This is the required amount of
 each ingredients in the recipe.
8. Preparation Instructions – These are the specific directions for preparing
the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature and
amount of time needed for the highest quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the
safety the food being produced throughout the preparation and serving.
( i.e. cooking to proper internal temperatures, cross contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per serving
(i.e. calories, protein, fat, carbohydrates, etc.)
 Lesson
Characteristics of Quality
2 Vegetables

What I Need to Know

Lesson 2 is a continuation of the topic in lesson 1 about the principles
of preparing vegetables. It talks about the quality of vegetables which can be
determined accurately by measuring the physical and/or chemical
components related to the attribute.
In addition, the texture and firmness, taste, flavor and smell, and the
nutritional quality can be estimated by destructive methods and some can be
estimated by nondestructive methods. Some of the nondestructive methods,
which employ optical, vibrational, electrical, nuclear magnetic resonant, and
gas analysis techniques, have potential for commercial application.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Know the characteristics of quality vegetables;

 Recognize facts about the characteristics of quality vegetables;
 Write a journal;
 Prepare ingredients according to a given recipe, required, form and the
time frame.

What’s In

. In lesson 1, you learned about the importance of preparing vegetables

safely to help stop harmful bacteria from spreading and growing. With this,
you can take some steps to help protect yourself and your family from the
spread of harmful bacteria.
When preparing food, your goal is to preserve the nutritive value of the
vegetables

What Is It
Quality of fresh vegetables is generally based on the chemical
composition or physical characteristics or a combination of these two factors.
Features of interest to the consumers are visual appearance, texture and
firmness, sensory, nutritional and food safety. These can be estimated by
destructive methods and some by non-destructive methods.
Moreover, the ideal characteristics for quality grades will differ with
commodity. That is why, it is very important to be aware of market standards
for each commodity that you are going to prepare.

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.

5 characteristics of high quality food

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.

2. Organic- Organic produce is not sprayed with any pesticides or

chemicals.  There are no artificial substances added, and nothing is
genetically modified.  Choose organic whenever possible.

3. Contains real ingredients- A perfect example is “natural flavouring”.

Sounds good, but do you actually know what it is? You may be surprised to
know that these natural flavourings are usually artificial additives that are
highly addictive and neurologically toxic.

4. Local- Local produce is always healthier than shipped produce.  Many

imported foods are picked before they are ripe and are delivered weeks
after.  The longer fruits and vegetables have been cut off from their life
source, the less nutrients they contain.

5. Seasonal- Seasonal food is higher in nutrients than food that is artificially

grown out of season. Buying seasonal foods usually means the taste will be
much better and your fruits and vegetables will be less expensive.

Factors to consider in choosing good quality vegetables

1. Freshness
 Fresh vegetables should be crisp and bright in colors.

2. Absence of decay or insect infestation

3. No mechanical damage or injury.

4. Right degree of maturity

5. Variety
 Different varieties differ in color, shape, texture and sometimes flavor.
 Lesson

3 Thawing Frozen Vegetables

What I Need to Know

Lesson 3 is on thawing frozen vegetables and it is said that freezing

does not kill microorganisms, but it slows down its growth.
When we thaw frozen foods, the parts of the outer surface warm up
enough to permit dangerous microorganisms to grow. Since it can take more
than four hours to thaw most food, it is very vital to thaw it well to prevent
dangerous microorganisms to grow.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Describe own experience in thawing frozen foods at home;

 Recall facts in thawing frozen foods;
 Compose a journal;
 Thaw frozen ingredients following standard procedure;
 Thaw frozen vegetables following standard procedure.

What’s In
Vegetables are important sources of vitamins, minerals, and
antioxidants providing human health benefits. Regular intake of the
recommended amount of vegetables leads to sound health. Most 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 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 convenient, 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.

1. Cook From Frozen

The preferred method of thawing frozen vegetables is to cook them

directly 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, and add peanut

oil. Add the frozen vegetables and cook for 5 to 7 minutes until crisp.

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.

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.

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 thawed. Open the packaging and briefly drain in a colander
before using in a recipe.

Tip

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

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.
 Lesson Washing Raw Vegetables
4 Following Standard
Procedure

What I Need to Know

Lesson 4 is on washing raw vegetables according to the standard
procedures. This further tells us that the fruits and vegetables you eat are
laden with pesticides and chemicals, making it harmful to human health.
The high levels of chemicals and pesticides pose a threat to human
health by damaging the nervous and reproductive systems, disrupting the
immune system, and even leading to cancer in some cases. The risk factors
make it necessary to wash vegetables in the right way to stay safe from
diseases.

SKILLS AND COMPETENCIES/OBJECTIVES:

At the end of this lesson you are expected to:

 Identify steps in washing raw vegetables;

 Recognize facts in washing raw vegetables;
 Explain how to wash raw vegetables following the standard procedure;
 Wash raw vegetables following standard procedures.

What’s In
Freezing is considered as one of the oldest, better and most widely
used methods of food preservation. This method allows the preservation of
taste, texture, and nutritional value in foods. Freezing is a quick and
convenient way to preserve fruits and vegetables at home. Home frozen
fruits and vegetables of high quality and maximum nutritional value can be
produced done correctly. 
Freezing has beneficial effects of low temperatures at which
microorganisms cannot grow, chemical reactions are reduced, and cellular
metabolic reactions are delayed .
Frozen fruits and vegetables are not only a good source of nutrients
but also provide a steady supply of products and raw materials throughout the
year.
 What Is It
Washing of all fresh produce must be done using running and
drinking water before peeling, cutting or eating.

 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.
42
 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.

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.