TECHNOLOGY AND LIVELIHOOD EDUCATION

Cooking Vegetables by
Baking and Deep Frying
RHIANA JEANE A. ASUNCION
10-EZRA
The tools and Equipment needed
 OVEN
An oven is a chamber used for
cooking, heating, baking and
grilling food. They are many
types of ovens ranging from
home ovens, wall ovens,
industrial ovens and earth
ovens
 STOVE
A kitchen range, also called a
stove, is the classic cooking
appliance that you'll find in
many American kitchens. It
combines an oven for baking,
roasting and broiling with a
stovetop/cooktop for boiling,
searing and sauteing
 FRYER
A deep fryer (also referred to as
a deep fat fryer), is a kitchen
appliance used for deep frying.
Deep frying is a method of
cooking by submerging food
into oil at high heat, typically
between temperatures of 350
to 375 °F (177 to 191 °C)
 POTS AND
PANS
Pots are used for simmering or
boiling liquids that completely
cover ingredients to cook from
all sides. Pans are used for
cooking methods that apply
high heat to produce browning,
like reducing, sauteing,
searing, or frying
 BAKING PAN
Because of its heat
conductivity, a baking pan is
great for recipes when you
need a bit of browning. Most
commonly, a baking pan will
be used for cakes, but you can
also use a baking pan for treats
such as brownies, muffins and
breads
The Ingredients
 VEGETABLES
Vegetables are parts of plants
that are consumed by humans
or other animals as food. The
original meaning is still
commonly used and is applied
to plants collectively to refer to
all edible plant matter,
including the flowers, fruits,
stems, leaves, roots, and seeds
 BREADING
Breadings (or breaders) refers
generally to a group of cereal-
flour-based. _lends or
thermally processed wheat-
flour dough-based dry bread
crumbs. 3readings typically
contain seasonings and
chemical leavening agents and
are. ipplied as coatings to fried
or baked foods to achieve
certain textures, colors, and
flavors
 OIL
any of numerous greasy
flammable usually liquid
substances from plant, animal,
or mineral sources that do not
dissolve in water and are used
especially as lubricants, fuels,
and food.
The Procedures
 For Baking Vegetables
1. Collect all equipment and food
products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in
pre-heated oven.
4. Bake to desired doneness.
 For Deep-Frying Vegetables
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F -
350°F).
3. Prepare food items as required. Apply breading or
batter if necessary.
4. Place proper amount of food in fryer. Do not
overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary, hold uncovered in a
warm place for the shortest possible time.
Sautéed Mushroom
 Tools/Equipment Needed:
Pan
Ladle
Plate
Ingredients:
1 1/2kg mushrooms, fresh
10 tbsp. clarified butter or
salt to taste pepper to taste
Procedure:
1. Rinse the mushrooms quickly and dry them with
towels. Trim off the bottom of the stems and slice the
mushrooms.
2. Heat sauté pans over high heat. Add fat to the pan.
3. Place mushrooms in the pan. Do not overload. Sauté
over high heat until browned. Do not overcook.
4. Season with salt and pepper