GOOD

AFTERNOON
EVERYONE!
Dear Lord and Father of all,Thank
You for ways in which you provide
for us all.For Your love and
protection we thank you.Help us to
focus our hearts and minds now on
what we are about to learn.Inspire
us by Your Holy Spirit as we listen
and write.Guide us by your eternal
light as we discover more about
the world around us.We ask all this
in the name of Jesus.Amen.
 KINDLY WRITE YOUR
NAME AND SECTION ON
OUR CHAT BOX/COMMENT
SECTION.
2 PICS 1 WORD
TRY TO
GUESS!

NO.1
BRAINWASH
TRY TO
GUESS!

NO.2
EYELID
TRY TO
GUESS!

NO.3
BACKSTAGE
TRY TO
GUESS!

NO.4
WATERMARK
TRY TO
GUESS!

NO.5
THROWBACK
YOU DID GREAT!
-VEGETABLES USUALLY REFERS TO FRESH
EDIBLE PORTIONS OF CERTAIN
HERBACEOUS PLANTS-
ROOTS,STEMS,LEAVES,FLOWERS,
FRUIT,OR SEEDS.
V
E
-VEGETABLES ARE AN IMPORTANT PART
OF HEALTHY DIET,TAKING VARIETY OF G
VEGETABLES IS MUCH IMPORTANT THAN E
ITS QUANTITY.A DIET RICH IN
VEGETABLES MAY LOWER BLOOD T
PRESSURE,IT REDUCES THE RISK OF
HEART DISEASE,LOWER OF EYE AND
A
DIGESTIVE PROBLEMS,PREVENT SOME B
TYPES OF CANCER AND HAVE A POSITIVE
EFFECT ON BLOOD SUGAR LEVEL.EATING L
GREEN LEAFY VEGETABLES MAY EVEN
PROMOTE WEIGHT LOSS.
E
S
NUTRIENTS
PRESENT
IN
VEGETABL
ES
A.ACCORDING TO PART OF PLANTS
A.ACCORDING TO PART OF PLANTS
 B.ACCORDING TO CHEMICAL
COMPOSITION

>CARBOHYDRATE-RICH VEGETABLES-SEEDS,ROOTS,TUBER
>PROTEIN-RICH VEGETABLES-LEGUMES,PEAS,BEANS
>FAT-RICH VEGETABLES-NUTS,OLIVES,AVOCADO
>HIGH MOISTURE CONTENT-MUSHROOM,TOMATOES,
RADISH,GREEN LEAFY VEGETABLES
 C.ACCORDING TO NUTRITATIVE VALUE

>VITAMIN A-RICH VEGETABLES-GREEN LEAFY AND

YELLOW VEGETABLES
>VITAMIN C-RICH VEGETABLES-YELLOW
VEGETABLES
>VITAMIN B(COMPLEX)-LEGUMES,PEAS,BEANS
 TOOLS AND
EQUIPMENT
NEEDED IN
PREPARING
VEGETABLES
 FLAVOR COMPONENTS
1.SUGAR
>IS THE GENERALIZED NAME FOR SWEET,SHORT-CHAIN, SOLUBLE
CARBOHYDRATES.
>FRUCTOSE-THE NATURAL SUGAR THAT PROVIDES THE SWEETNESS
IN VEGETABLES.
2.GLUTAMIC ACID
>THIS FORMS A PRODUCT CALLED MONOSODIUM GLUTAMATE
COMBINED WITH SALT.
>COMMONLY FOUND FROM FRESH AND YOUNG VEGETABLES.
3.SULFUR COMPOUNDS
>STRONG ODOR AND FLAVOR CHARACTERESISTICS OF SOME
VEGETABLES LIKE ONIONS,LEEKS,GARLIC,CABBAGE AND BROCCOLI.
 COLOR COMPONENTS
1.CHLOROPHYLL
>A FAT SOLUBLE COMPOUND RESPONSIBLE FOR
THE GREEN COLOR OF PLANTS.
2.CAROTENOIDS
>THE YELLOW ORANGE TO RED SOLUBLE PIGMENTS
FOUND IN PLANTS.
3.FLAVONOIDS
>ANTHOXANTHIN-RESPONSIBLE FOR THE YELLOW
PIGMENTS
>ANTHOCYANINS-RESPONSIBLE TO RED AND BLUE
TO VIOLET PIGMENTS.
VEGETABLES VEGETABLES

VEGETABLES
PREPARING
FRESH
VEGETABLE
S
 MARKET
FORMS OF
VEGETABL
ES
 BASIC
PRINCIPLES
OF COOKING
VEGETABLES
TO MAINTAIN
NUTRIENTS
1.COOK VEGETABLES IN AS LITTLE WATER AS
POSSIBLE.
2.COOK VEGETABLES IN A SHORT PERIOD OF
TIME.
3.DON’T CHOP SMALL.
4.FOLLOW THE RIGHT WAY TO COOK
VEGETABLES.
5.COOK VEGETABLES JUST-IN-TIME FOR
SERVICE.
METHODS OF COOKING
VEGETABLES DISHES
MOIST HEAT
COOKING
METHODS
 1.BOIL
-VEGETABLES CAN BE
BLANCHED,PARTLY COOKED
OR FULLY COOKED IN THIS
MANNER.SALT IS ADDED
TO WATER THEN COOKED
ACCORDING TO TIME
REQUIRED. VEGETABLES ARE THEN DRAINED
AND SUBMERGED INTO ICED WATER BATH TO
STOP THE COOKING PROCESS AND TO
BRIGHTEN THE COLOR OF THE VEGETABLES,
ESPECIALLY THE GREEN VARIETIES.
 2.SIMMER
-SMALLER AMOUNT OF
WATER OR ANY LIQUID
IS USED IN SIMMERING,
AND AT A LOWER
TEMPERATURE.THE POT
OR CASEROLE IS COVERED TO TRAP THE
STEAM SO THAT THE GREEN COLOR WILL
BE INTENSIFIED AND LESS TIME WILL BE
NEEDED TO COOK THE VEGETABLES.
 3.POACH
-THE METHOD OF
POACHING IS USED FOR
VEGETABLES WITH
PIGMENT COLORS THAT
ARE NOT EASILY
DESTROYED BY COOKING LIKE CARROTS,
ONIONS,AND LEEKS CAN BE COOKED IN
THIS STYLE.POACHING USES GENTLE HEAT
AT 160-180 DEGREES FAHRENHEIT TO COOK
THE VEGETABLES.
 4.STEAM
-THE HEALTHIEST
COOKING METHOD IS
STEAMED VEGETABLES,
BECAUSE THEY RETAIN
MORE NUTRIENTS AND
THERE IS NO LOSS OF FLAVOR AND
TEXTURE.THE SIMPLEST METHOD OF
STEAMING VEGETABLES IS TO PLACE IT ON
RACK OVER BOILING WATER,TIGHTLY
COVERED TO COOK IN STEAM.
 5.GLAZE
-THIS METHOD IS USED
FOR DIFFERENT VARIETY
OF VEGETABLES.USING A
SHALLOW PAN WITH A
LITTLE AMOUNT OF
WATER,ADDED WITH BUTTER,SUGAR, SALT
AND OTHER HERBS AND SPICES AS
DESIRED,GLAZING CAN BE DONE BY ADDING
WINE,STOCK.
 6.BRAISE
-BRAISING BEGINS BY
SWEATING THE
INGREDIENTS IN FATS
AND THEN ADDING
FLAVORFUL LIQUID LIKE
STOCK OR BROTH,WINE OR CITRUS JUICES.
DRY HEAT
COOKING
METHODS
 1.SAUTE
-SAUTEING VEGETABLES IS

DONE BY COOKING IT
QUICKLY IN MINIMAL
AMOUNT OF FAT OVER
HIGH HEAT IN A SHALLOW
PAN.THE WORD SAUTE
COMES FROM THE FRENCH VERB SAUTER,
WHICH MEANS TO JUMP,THAT DESCRIBES TO
THE STYLE OF COOKING WHEREIN THE
VEGETABLES ARE TOSSED OR FLIPPED IN THE
 2.FRY
-VEGETABLES COOKED BY
FRYING CREATE A CRISP
TEXTURE AND
CARAMELIZED TASTE.MORE
FATS ARE USED IN THIS
PROCESS OF COOKING COMPARED TO
SAUTEING.IT IS DIVIDED INTO TWO
CLASSIFICATIONS;PAN FRIED AND DEEP FRIED
PAN.
 3.GRILLED/BROILED
-GRILLING AND BROILING
REFER TO SIMILAR
PROCESS OF COOKING,
WITH ONLY ONE
DIFFERENCE.IN GRILLING
THE SOURCE OF HEAT IS BELOW,IN BROILING
THE VEGGIES ARE EXPOSED TO DIRECT
RADIANT HEAT,EITHER ON A GRILL OVER LIKE
COALS OR ELECTRIC COIL.
 4.ROAST/BAKE
-THE DIFFERENCE BETWEEN
ROASTING AND BAKING IS
THE TEMPERATURE.HIGHER
TEMPERATURE IS REQUIRED
FOR ROASTING,WHILE
BAKING REQUIRES LOWER EVEN TEMPERATURE.
 5.GRATIN/CASEROLE
-A BAKED GRATIN IS A
METHOD IN WHICH
VEGETABLES IS TOPPED
WITH SAUCE AND BROWED
CRUST,USING BREADCRUMBS,
GRATED CHEESE,BUTTER,EGG

OR OTHER INGREDIENTS LAYERED IN

CASSEROLE.
MUSHROOMS
HAVE THEIR
OWN IMMUNE
SYSTEM.
TRIVIA!
CUCUMBERS ARE ONE
OF THE ONLY
VEGGIES YOU CAN’T
COOK,AND ALWAYS
EAT RAW.

TRIVIA!
 CORN IS A
MEMBER OF
THE GRASS
FAMILY.
TRIVIA!
 ACCORDING TO
UNITED STATES
LAW,TOMATOES
ARE VEGETABLES.

TRIVIA!
 POTATOES WAS
THE FIRST
VEGETABLE
GROWN IN SPACE.
TRIVIA!
•DO YOU HAVE ANY
QUESTIONS
REGARDING OUR
LESSON/
DISCUSSION?
LET’S START!
 1.VEGETABLES ARE GOOD
SOURCES OF MINERALS LIKE
CALCIUM AND IRON.
ANSWER:FACT
 2.CABBAGE,BROCCOLI,AND
CAULIFLOWER ARE INCLUDED IN
THE FRUIT VEGETABLES.
ANSWER:BLUFF,CABBAGE FAMILY
 3.CHOPPING BOARD IS A
DURABLE BOARD ON WHICH TO
PLACE MATERIAL FOR CUTTING.
ANSWER:FACT
 4.SAUTE PAN IS USED FOR
SAUTEING,PAN FRYING AND STIR
FRYING VEGETABLES.
ANSWER:FACT
5.IN WASHING VEGETABLES,IT IS
NEEDED TO USE SOAP.
ANSWER:BLUFF,DON’T USE SOAP
 6.VEGETABLES THAT CAN BE
BOUGHT IN THE MARKET CAN BE
FRESH,FROZEN,CANNED OR
DRIED.
ANSWER:FACT
7.CANNING IS A METHOD OF
PRESERVATION.
ANSWER:FACT
8.COOK VEGETABLES IN A LONG
PERIOD OF TIME.
ANSWER:BLUFF,SHORT PERIOD OF
TIME
9.FOLLOW THE RIGHT WAY TO
COOK VEGETABLES.
ANSWER:FACT
10.GRILLING IS AN EXAMPLE OF
MOIST HEAT COOKING METHODS.
ANSWER:BLUFF,DRY HEAT COOKING
METHOD
YOU DID GREAT!
A DAILY REMINDER!