LESSON A.2

Market Forms and Methods of Cooking Vegetables

Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Identify the different market forms of vegetables

b. Discuss the factors in the selection of vegetables in culinary arts

c. Determine the methods of cooking vegetable dishes; and

d. Prepare suitable sauces and accompaniment in serving vegetable dishes.

Exploration (Activity)

Direction: Watch and observe the attached video clip. Then answer the activity below.

Guide Questions:

What are the four market forms of vegetables?
How do they differ from each other?
Which form do you prefer to use?

‘Find my match!’

Instruction:

Matching type. Match column A with the corresponding definition in column B. Write the letter of your answer on the space provided. Upon answering, choose among the four which you think are the most convenient and healthy forms of vegetables and complete the sentence below.

Column A Column B

___1. Fresh Vegetables a. commercially packaged in plastic bags or cardboard boxes.

___2. Frozen Vegetables b. Undergone little or no processing from the time they were harvested to the time they were marketed or sold.

___3. Dried Vegetables c. Like freezing and drying, it is a method of food preservation.

___4. Canned Vegetables d. Preserves vegetables and prolongs their shelf life.

Among the four market forms of vegetables, I prefer __________, because _____________________________.

Discussion (Analysis)

What are the different market forms of vegetables?
What is the reason why vegetables are canned?
From the four market forms of vegetables, which one do you prefer? Justify your answer.
There are number of factors to be considered in selecting vegetables used for culinary arts. What are they?
Do you think the price is the most important factor in selecting various vegetables?
In purchasing vegetables, what factors did you usually consider?
Do you also look for the firmness of vegetables or not? Justify your answer.
Aside from boiling, what are the other methods of cooking vegetables?
Is there a specific sauce for vegetables? Elaborate.
What are the accompaniments of vegetables?

Generalization (Abstraction)

What are the different market forms of vegetables?
What are factors should be considered in the selection of vegetables used for culinary arts?
What are the methods of cooking vegetables?
Discuss the sauces and accompaniments of vegetable dishes.

Firming Up (Application)

Direction: Create your own vegetable recipe showing the different methods of cooking. You can use two or more methods depends on your choice. Complete the activity given.

______________________________

(Recipe Name)

Ingredients

Procedure

Methods of Cooking used:

Exercises

Performance Task: 'Vege-dio montage'

Materials: Camera, Rubrics for video-making

Directions: Create 5-minute video montage (short film) preparing various vegetable dishes (choose any recipe) with their specific accompaniments or sauces. The slides include the following:

Preparation of materials: showing how to wash the vegetables and utensils needed.
Show how to thaw frozen vegetables (only those vegetables needed for the recipe)
The preparation or cooking of vegetable dishes and their accompaniments.
Post your presentation in google classroom (code: wtxzsfu).
Your output will be evaluated using the rubrics for video making.

Rubrics for Video Making.pdf

Enhancement

Concepts Review

Market forms of vegetables

Fresh- Fresh vegetables are vegetables that have undergone little or no processing from the time they were harvested to the time they were marketed or sold.
Frozen- Frozen vegetables are commercially packaged in plastic bags or cardboard boxes.
Dried- Drying or dehydrating preserves vegetables and prolongs their shelf life.
Canned- Like freezing and drying, canning is a method of food preservation.

Factors in the Selection of Vegetables Used for Culinary Arts

Season. some vegetables are seasonal, therefore, one must remember to choose vegetables that are in season to make surethat they are fresh and at their best.
Ways of Cooking/preparation. Consider how the vegetable is for(salad, soup, sandwich, etc.)
Storage. Choose vegetables according to the type of storage that isavailable as veggies have different shelf lives.
Budget/price. Select vegetables that are within the budget.
Color. Pick vegetables that are brightly colored and not bruised.
Firmness.Fresh vegetables should not be withered
Nutritional Value. The benefits of certain veggies should also be considered with regards to the person eating the prepared food

Methods of Cooking

Boiling is fast and easy to control.
Steaming vegetables is the best way of retaining flavor, color and vital nutrients.
Blanching is a technique used to soften vegetables, either to remove their raw edge before adding to salads or to loosen skins on foods such as tomatoes or shallots.
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste wonderful cooked this way.
Stir-frying uses very little oil and cooks vegetables quickly, so they keep their texture and taste.
Griddling and barbecuing are direct heat cooking methods, which produce vegetables with a crisp coating and a tender center.

Sauces - is a term used in cookery to describe a wide range of flavored liquids that are served as part of the meal, or dish.

Accompaniments - are complementary additions to the main ingredient of a meal.

Downloadable Lesson Plan

Lesson 2 (2).pdf

Page updated

Report abuse