TLE REVIEWER

Wednesday, 29 March 2023 7:22 pm

CLASSIFYING VEGETABLES

•Squash family - have extensive root systems and trailing vines.

•Roots and Tubers - grow deep into the soil.
•Seeds and Pods - edible seed vegetables
Cabbage Family - breed rapidly in cold weather.
•Stems, Stalks, and Shoots - produce edible stems, stalks, and shoots.
•Onion Family - commonly used for seasoning.
•Fruit Vegetables - came from flowering plants.
•Leafy Greens - may be served raw or cooked.

VEGETABLE CUTS

•Brunoise - tiny diced cube sized between 1-3 mm square

•Chiffonade - finely sliced leafy veggies used for base, garnish, or in soups
•Julienne - long thin slices shaped about 4 cm in length
•Macedoine - cut into cubes
•Slicing - thin and relatively broad slices of vegetables
•Mincing - cutting vegetables into thin strips, then dicing it
•Roll Cutting - exposes more of the surface area
•Parallel Cutting - broad, thin sliced vegetables
Crushing - take a knife with a broad blade and place directly on the garlic clove

HOW COOKING AFFECTS VEGETABLES

Nutrients, Texture, Color, Flavor

SIX FACTORS ARE RESPONSIBLE FOR MOST NUTRIENT LOSS

2. Long cooking
3. Leaching
4. Alkalis
5. Plant enzymes
6. Oxygen

THREE TYPES OF VEGETABLES

•Green Vegetables
•Orange and Yellow Vegetables
•White Vegetables

COOKING METHODS
Dry Heat Cooking Methods

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2. Roasting and Baking
3. Sautéing
4. Pan-Frying
5. Deep-Frying

Moist Heat Cooking Methods

2. Boiling
3. Refreshing
4. Steaming
5. Microwaving
6. Puréeing

CLASSIFICATION OF SEAFOOD

1. Shellfish - have a shell

Crustaceans - have a shell-like exoskeleton
Lobsters
Crab
Shrimp
Mollusk - have one or two harder shell
- Unipod (one shell)
- Bivalves (two shells)
Clams
Scallops
Mussels
Oysters

Cephalopods (without shells)

Octopus
Squid

2. Finfish - a fish with fins

Flatfish - found at the bottom of the sea
Round fish - have round or oval bodies

Fresh Water - lives in freshwater

Salt Water Fish - lives in seas and oceans

COMMON FISHES IN THE PH

Alumahan - generally found in shallow coastal waters

Bisugo - found in tropical and salty waters
Salay - known for distinct yellow details
Galunggong - reasonably priced and tasty
Salmon - is in demand today

Bangus - has olive-green skin

Dalagang Bukid - has unique red color

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Dalagang Bukid - has unique red color
Dilis - used as toppings on rice
Yellow-Fin - with a yellow dorsal fin
Kitang - flatfish with a silver-bronze body
Maya-Maya - known for their vivid distinct red color
Sapsap - has a slimy body, small scales, and a widely extending mouth
Tulingan - has vertical stripes at the back
Hiwas - found in muddy, salty waters and often in deep waters
Lapu-Lapu - an expensive type of fish
Salmonette - has distinct bright red colored scales
Tilapia - the most abundant fish in the ph
Tawilis - can only be found in lake taal

Cooking Methods

1. Broiling and grilling - Use high heat for quick cooking of vegetables.
2. Roasting and baking - Brings out the natural sweetness of many vegetable while
maintaining their nutritional content.
3. Sauteing - Should be brightly colored and slightly crips
4. with slight moisture loss.
5. Pan frying - Not commonly done for cooking vegetable.
6. Deep Frying - Common method of preparing vegetable.

Moist Heat Method

1. Blanching and Parboiling

2. Boiling
3. Refreshing
4. Steaming

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4. Steaming
5. Microwaving
6. Pureeing

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