Judycharmin Mae V. Ulep 9.

Save the liquid that is left after cooking vegetables and use it later
X-St. Catherine of Siena for gravies, soup or sauces.

2ND QUARTER SCOPE & SEQUENCE 10. The best method of cooking frozen vegetables is stated on the
package

LESSON 1: Prepare Vegetable Dishes (VD)

CHARACTERISTICS OF QUALITY VEGETABLES
PRINCIPLES OF PREPARING VEGETABLES
 COLOR
Color is derived from the natural pigments in fruits and
1. Cook fresh green vegetable uncovered for the first few minutes
vegetables, many of which change as the plant proceeds
and cook until just tender and still slightly crispy.
through maturation and ripening. The primary pigments
imparting color quality are the fat-soluble chlorophylls
2. Peel and cut vegetable just before cooking and avoid soaking
(green) and carotenoids (yellow, orange, and red) and the
them in water.
water-soluble anthocyanins (red, blue), flavonoids (yellow),
and betalains (red).
3. Never cook vegetable in iron container. Enamelware is suitable
and preferable.
 FLAVOR
Flavor has been defined (Anon, 1959) as: A mingled but unitary
4. Use the smallest amount of water possible in boiling leafy
experience which includes sensations of taste, smell, and
vegetables. If vegetables are to be cooked with meat, add the
pressure, and often cutaneous sensations such as warmth,
vegetable to allow just enough time before meat gets tender.
color, or mild pain. Flavor is typically described by aroma
(odor) and taste. Aroma compounds are volatile—they are
5. To preserve the green color of vegetable, avoid overcooking
perceived primarily with the nose, while taste receptors exist
them.
in the mouth and are impacted when the food is chewed. While
color and appearance may be the initial quality attributes that
6. Use the same water in which dried legumes are soaked, by
attract us to a fruit or vegetable product, the flavor may have
simmering them instead of boiling
the largest impact on acceptability and desire to consume it
again. Taste has been divided into five primary tastes—sweet,
7. Starchy vegetable should be drained off after boiling. They should
sour, salty, bitter, and umami.
be cooked long enough to gelatinize
 TEXTURE
8. Properly cooked vegetables are crispy rather than mushy with
Textural parameters of fruits and vegetables are perceived
the flavor and color as natural as possible
with the sense of touch, either when the product is picked up
by hand or placed in the mouth and chewed. In contrast to
 flavor attributes, these characteristics are easily measured
using instrumental methods.
 COLOR AND APPEARANCE
Color and appearance attract the consumer to a product and
can help in impulse purchases. At the point of purchase the
consumer uses appearance factors to provide an indication
of freshness and flavor quality. External appearance of a
whole fruit is used as an indicator of ripeness
METHODS OF COOKING VEGETABLES DISHES
1. Raw Veggies
Sometimes the best way to enjoy vegetables is to not cook them at
all. Even when I am prepping veggies for cooking, I always munch
on a few pieces raw. That’s the way you really taste the vegetable in
its natural state and keep all those nutrients.
2. Boiling Veggies

THAWING FROZEN VEGETABLES Boiling is an easy and fast way to get crisp, bright veggies, though
you need to do it right or they could end up gray and mushy with no
Cook from Frozen- The preferred method of thawing frozen vegetables nutrients left inside them. The key is to make sure the vegetables
is to cook them direct from frozen. spend the minimum amount of time necessary in the boiling water.
Hearty vegetables like broccoli, green beans and cauliflower are
Microwave- Microwave frozen vegetables as an alternative method of good choices for boiling. To boil vegetables, simply bring a pot of
cooking direct from frozen. Place them directly in a microwave-safe bowl water to a boil, add salt, and add your veggies.
with 2 to 4 tablespoons of water, and microwave for 4 minutes on high.
3. Steaming Veggies
Thaw under Water- Microwave frozen vegetables as an alternative
method of cooking direct from frozen. Place them directly in a
microwave-safe bowl with 2 to 4 tablespoons of water, and microwave If you don’t want to submerge your veggies in water or cook them
for 4 minutes on high. in oil, steaming might be the choice for you. Steaming cooks
vegetables, making them tender, bright, flavorful and retains many
MARKET FORMS OF VEGETABLES of their nutrients. Steaming is a good method for delicate vegetables
such as asparagus or greens, or those that need to get softened
 FRESH before sautéing like Brussels sprouts or carrots.
-Wash and dry before using
-Do not lead long to cook 4. Sautéing Veggies
 FROZEN
-Do not need to be washed Sautéing is one of my favorite ways to cook vegetables, mainly
-Do not need long to cook because it’s quick, easy and the veggies get a ton of flavor. They also
 CANNED keep a lot of their nutrients since it is such a fast method of cooking.
-Store in a cool, dry place Sautéing involves cooking veggies over high heat in a pan with a bit
-Do not overcook of oil and aromatics. This method works for almost any vegetable
 DRIED including greens, asparagus, mushrooms, peppers, zucchini, onions
-Easy to store since they have little moisture and green beans.
5. Stir-Frying Veggies 10. Pickling Veggies

Stir-frying happens at a much higher heat than sautéing does and at
a much faster speed. The food also has to be constantly stirred and
tossed so it doesn’t burn. Stir-frying is seen in Asian cuisine, and it
is a fast way to make dinner for the whole family.
6. Braising and Stewing Veggies
Braising and stewing involve cooking ingredients slowly in flavorful
liquid. It is done over low heat and may take up to several hours.
Vegetables that are cooked in these methods become soft, tender
and full of flavor.
Veggies can be vacuum sealed in canning jars and stored for up to a
year or they can be quickly pickled without the canning jars and
stored in the fridge for up to two months.
SUGGESTED PROJECTS VARIOUS VEGETABLE DISHES
 Cheesy Brussels Sprout Casserole
 Holiday Roasted Vegetables
 Green Bean Casserole
 Maple Bacon Carrots

7. Roasting and Baking Veggies PRESENTATION OF PREPARED VEGETABLE DISHES

Roasting veggies is probably the easiest way to cook them. It’s also  BOILING
the way I suggest preparing a vegetable if you are worried you  STEAMING
won’t like it. Roasting vegetables involves caramelizing them in a  BLANCHING
hot oven.  ROASTING
 STIR-FRYING
8. Frying Veggies  GRIDDLING
 STEAM
Fried food may not be the healthiest way to eat, but when you’re  BRAISE
eating fried vegetables, it becomes a balance of nutritious and  BAKE
indulgent. If you really want to get someone who is resistant to eat  SAUTE
vegetables, frying may be a good way to introduce them to it.  PICKLE

9. Grilling Veggies
Grilling veggies is easy and you get food with a rich, deep, smoky
flavor. The veggies caramelize so they get sweet and crisp. You can
grill indoors or out and almost every vegetable can be cooked this
way.
FACTORS IN PLATING VEGETABLE
1. Prep mise en place
Peel and trim vegetables. Transfer oils and sauces into squeeze bottles
or covered pots ready to be heated. If reheating a sauce, ready it for the
sous vide bath. Trim herbs and store neatly between two cold, damp
paper towels. The trick here is to prep as much as possible without
sacrificing quality.
2. Organize your work station
Before you lay things out on your workstation, write down every step
required to create the dish. You can consult the steps as you go to stay
confident you haven’t forgotten anything.
3. Chill or heat plates or bowls
Keeping your plates and bowls at the proper temperature will do
wonders when you plate up, buying you time at the most important
moment—ice cream will melt more slowly, proteins will stay warm
longer, and you’ll be able to focus on assembling the dish.
4. Keep it clean
One of the biggest mistakes that home cooks make is forgetting to keep
things clean as they go. This is a surefire way to ruin a multicourse
meal as you run out of counter space and usable tools. Clean tools right
after you use them and put them back where you can easily find them.
5. Show that dish off
Listen, beautifully plated dishes—the kind that take time and patience
to develop—can be hard to find outside of fancy restaurants. Creating
your own composed dish is a real accomplishment, so go ahead and
show off a little.
 TECHNIQUES IN STORING AND VEGETABLE DISHES
Handle with Care
It's always best to eat any kind of produce as quickly as possible
after you've purchased it as flavors and nutrients start to degrade
the moment something is picked.
Vegetables
Tomatoes can be very finicky; they should be stored unwashed and
always at room temperature. Any refrigeration will give them an
unpleasant mealy texture and kill the flavors and aroma
Herbs
There are several ways to keep herbs fresh longer: wash them
before they go in the fridge, dry them well, cut off the ends, and put
them in a glass of water like a little bunch of flowers.
Lettuce
The wide variety of pre-washed lettuces can be a great timesaver
for washing and storage. Some of them have been sprayed with
chemicals to retard spoilage, which can give them an off flavor. Once
you find a brand that you like, though, it can be very handy to keep
these on stock
 FIFO
First in, first out (FIFO) is an asset-management and valuation
method in which the assets produced or acquired first are sold, used
or disposed of first and may be used by an individual or a
corporation. For taxation purposes, FIFO assumes that the assets
that remain in inventory are matched to the assets that are most
recently purchased or produced.
 SAFETY AND HYGIENIC PRACTICES IN THE LABORATORY
KITCHEN
 Wear a clean apron.
 Wear closed-in shoes to protect your feet, in case of hot spills or
breakages.
 Wash your hands before and after handling food.
 Keep food preparation surfaces clean.
 Tie back long hair.
 Store food appropriately.
 Wash vegetables and fruit under cold water before use.
 Do not run around the room where food is being prepared.
 Wipe up food spills immediately.
 Handle knives and other sharp equipment with care.
 When using a knife, always cut away from yourself or
downwards on a chopping board to avoid cutting yourself.
 Turn handles of saucepans away from the front of the stove
when cooking.
 Use oven mitts when taking hot dishes from the oven or
microwave.
EVALUATION OF THE FINISHED PRODUCT  Lobster (langouste, langoustine, Moreton bay bugs, scampi,
tomalley)
A rubric sets out clearly criteria and standards for assessing  Prawns.
different levels of performance. Rubrics have often been used in  Shrimp (crevette, scampi)
education for grading student work, and in recent years have been  FINFISH
applied in evaluation to make transparent the process of  Black sea bass
synthesising evidence into an overall evaluative judgement.  Hybrid striped bass
 Striped bass
A single rubric can be developed for overall performance or a  White sea bass
number of rubrics can be developed, each for an aspect of  Billfish-shark-Swordfish
performance.A rubric consists of a rating of performance, which can
be generic (eg from 'Very poor' to 'Excellent') or customised (eg
''Detrimental' to 'Highly Effective'). A rubric can also be known as a
global assessment scale.  VARIETIES OF FISH

MILD- Branzino, tilapia, halibut, cod, sole, perch, walleye, catfish

LESSON 2: PREPARE AND COOK SEAFOOD DISHES (SD) MEDIUM- Yellowtail or kampachi, snapper, swordfish, grouper,
trout
 TYPES OF SEAFOOD FULL- Salmon, tuna, bluefish, mackerel, sardines, anchovies,
herring
 Clam dishes.
 Crab dishes.  STRUCTURE
 Fish dishes.
 Lobster dishes. Fish - Structure and Function
 Octopus dishes.
 Oyster dishes. Fish - function of fins
 Shrimp dishes.
 Squid dishes. For illustrations to accompany this article see Fish, an Introduction

Fish are vertebrate animals, that is, they all have a vertebral column
or ‘spine’. There are two main groups of fish, bony fish (Teleosts)
SHELLFISH and cartilaginous fish (Elasmobranchs). As the common names
imply, the skeletons of teleosts are made of bone while the
 Barnacle. elasmobranchs have cartilaginous skeletons. The elasmobranchs
 Crab. comprise sharks, rays and dogfish which differ from teleosts in
 Crawfish (crawdad, crayfish, ecrevisse) many respects. The teleosts are far more numerous, with a greater
 Krill. diversity of species than the elasmobranchs.
BODY SHAPE
 A laterally compressed (flattened, side-to-side) body shape is
common in bony fishes that live in dense cover or within coral
reefs. Butterflyfishes (family Chaetodontidae) are an example
of bony fishes with a laterally compressed body shape.
 A depressed (flattened, top-to-bottom) body shape is common
in bottom-dwelling fishes. Goosefishes (family Lophidae) and
batfishes (family Ogcocephalidae) are examples of bony fishes
with a depressed body shape.
 The body shape of an eel (for example, the morays, family
Muraenidae) is an extreme example of an elongated shape.
MARKET FORMS
-WHOLE FISH
Marketed just as it is caught. Don't let this fact keep you from
preparing whole fish - it's actually easy to prepare. It's also often
more delicious than fillets.
-DRAWN FISH
Only entrails removed. Still needs cleaning. When purchasing
drawn fish, allow about 3/4 pound per serving. Since entrails cause
rapid spoilage, drawn fish have a longer storage life.
-DRESSED FISH
Scaled and entrails removed. Ready to cook. The term "pan-
dressed" is frequently used. This simply means that the fish has
been trimmed, scaled, gutted, boned or filleted and is ready to go
straight into your pan.
-FISH STEAKS
Slices cut crosswise. Grilled fish steaks are a wonderful choice for
entertaining. The word "steak" in fish steak refers to a type of fish,
not the way a particular fish is cut for cooking.
PROCESSED FISH
The word fish is commonly used to describe all forms of edible
finfish, mollusks (e.g., clams and oysters), and crustaceans (e.g.,
crabs and lobsters) that inhabit an aquatic environment. Fish from
the marine and freshwater bodies of the world have been a major
source of food for humankind since before recorded history.
 PROCESSING FISH
CUTTING OF TAILS AND FINS
When cutting, first remove the fish scales or skin (acne), then
gutted, cut into pieces or cut in fillets. It is best to use a cutting
board. You can also on a tree stump or wooden flooring, pre-washed
it with soap and water. For butchering fish use grater to remove the
scales, the fish knife and scissors for cutting the fins of small fish.
CLEANSING
1. To begin, rest the fish on the table or cutting board. Insert
the knife tip into the fish's belly near the anal opening and
move the blade up along the belly, cutting to the head.
2. Keep the knife blade shallow so you don't puncture the
intestines.
3. Spread the body open and remove all of the entrails, locate
the fish's anus and cut this out in a "V" or notch shape.
4. Some fish have a kidney by the backbone. Remove it by 3. In the microwave
scraping it out with a spoon or your thumbnail.
5. Rinse the cavity out with a good stream of water and wash  Remove any store wrapping.
the skin. Some fish have a dark tissue lining the abdominal  Place in a microwave-safe container.
cavity that can be scraped off to prevent a strong, oily  Follow microwave instructions from the owner's manual.
flavor.  Cook immediately after thawed.
6. Remove the head if you like, trout are often cooked with the  You must fully cook all foods thawed in microwave before
head on. refreezing.
7. Clean your fish-cleaning table immediately, collect the guts,  This method is for immediate thawing.
heads, and scales, and discard them properly.
8. Your clean fish is now ready to be cooked.

 OHS

 METHODS IN THAWING FROZEN INGREDIENTS Occupational Safety and Health (OSH), also commonly referred to
as occupational health and safety (OHS), occupational health, or
1. In the refrigerator workplace health and safety (WHS), is a multidisciplinary field
concerned with the safety, health, and welfare of people at work.
 Plan ahead because it takes about one day to thaw most foods.
 Place frozen food on a plate or in any container to catch the juices that
may leak.
 Place in bottom of refrigerator.  PRINCIPLES OF COOKING FISH AND SEAFOOD DISHES
 You may refreeze food that has been thawed in the refrigerator before
or after cooking.
-THAWING- It is not necessary to thaw frozen fillets and steaks
 This is the safest way to thaw meat and poultry.
before cooking as long as additional cooking time is allowed.
2. In cold water However, if the fish will be breaded or stuffed, thaw it first. Do not
thaw breaded frozen fish items before cooking.
 Put the frozen item in a watertight plastic bag.
-POACHING AND SIMMERING- Use a shallow frying pan that is wide
 Submerge in cold water - cold water slows bacteria that might
enough to hold fish without overlapping.
be growing in the thawed portions of the food.
 Make sure to change water every 30 minutes.
 Barely cover the fish with a liquid, such as water or milk;
 Cook immediately after thawed.
season with salt, herbs, or spices.
 You must fully cook all foods thawed in cold water before
refreezing.  Cover the pan and simmer the fish as Timetable for Cooking
Fish on page 50 indicates.
 This is a faster method - takes a couple of hours depending on
 Serve poached fish as a main course or use it in casseroles or
weight.
chilled and flaked cold dishes.
-MICROWAVING- Arrange fish fillets or steaks, thickest parts to
outside edges, in a shallow microwaveable dish large enough to
hold pieces in a single layer. Cover tightly and microwave on HIGH
as directed in the chart below or until fish flakes easily with a fork.
DRY HEAT COOKERY
No moisture, steam, broth, water, wine or any other liquid is needed. Dry
heat cooking methods include grilling, pan-frying and broiling and
baking in an oven. It even includes deep-fat frying.
MOIST HEAT COOKERY
In moist-heat cooking methods, liquid or steam is used to cook the food.
Flavored liquids, such as broth or wine, can be used as the heat transfer
medium and will also add flavor during the cooking process. Leftover
liquids from the cooking process can also be used to make sauce or
stock.
1. Blanching - involves dropping food into boiling water briefly and then
immediately halting the cooking process by submerging the food into ice
water
2. Boiling – used to cook stronger, hearty foods such as beans, pasta, or
tough vegetables.
3. Braising – involves simmering large cuts of meat in a small amount of
liquid in a covered dish.
4. Poaching – Partially or fully submerging food into water or another
liquid that has reached 160-180° F is called poaching.
5. Scalding – sometimes used to help solids, such as sugar, flour, or
chocolate, dissolve more easily into the liquid. Scalding was also used in
the past to kill bacteria in milk before pasteurization was so prevalent.
6. Simmering – is a gentler cooking method than boiling and is often
used for long and slow cooking processes because there is less
evaporation than with boiling.
7. Steaming – involves the transfer of heat through vaporized water or
other liquids.
8. Stewing – is similar to simmering in that the liquid is heated until it
forms gentle, yet quickly moving bubble
VARIETY OF SHELLFISH AND FISH DISHES
- Buttered Shrimp
- Sour Crab
- Spiced Crabs
- Fried Hito
PRESENTATION OF FISH AND SHELLFISH DISHES
Steaming - is a gentle, fat-free cooking method that keeps the natural
moisture in foods. This method uses the steam from a simmering liquid
(usually water, seafood broth, or wine) to transfer heat to, and cook, a
food.
Grilling - gives a smoky flavor and crisped texture to fin fish and
shellfish. It works best for meatier, firmer-fleshed fin fish cut in to steaks
or fillets with skin.
Microwaving - microwave ovens work by shaking up the water and fat in
food, which in turn, makes heat. Covering food with microwave-safe
plastic wrap or putting it in a microwave-safe, covered casserole dish
locks in steam.
Marinating - many fish and shellfish benefit from a quick soak in a
marinade to boost flavor and help retain moisture.
PLATING
Symmetry: involves a correspondence between different items, or
having similar components facing each other or around an axis. When
plating, it is a particularly efficient way to showcase smaller
components, without overcrowding them. Aim to leave enough room
between repeated items, so the eye has enough white space to capture
the individual entities.
On a Diagonal: If choosing to serve a fish whole, plan to use a larger
square plate. This will give you the surface area you need to offset the
balance of where you place your fish. For this plating, the fish was placed
on a diagonal, with a draping of scallions, followed by a trail of micro
greens, flowing the opposite direction.
Elegant Minimalism: Start by placing the now-green grain slightly off-
center on a round white plate, and strategically place the fish to build a
bit of height
The X-Factor: Another way to look at a plate is to envision a hypothetical
clock as your guide, to create X-formations with different food
components.
GARNISHING
Garnishing is like an art which adds flavor to your dish making it more
luscious. Here is a simple recipe to garnish a fish dish to perfection.
GUIDELINES IN SERVING FISH AND SEAFOOD DISHES
Never leave seafood or other perishable food out of the refrigerator for
more than 2 hours or Shrimp on ice for more than 1 hour when
temperatures are above 90ºF. Bacteria that can cause illness grow
quickly at warm temperatures (between 40ºF and 140ºF).
Carry picnic seafood in a cooler with a cold pack or ice. When possible,
put the cooler in the shade and keep the lid closed as much of the time as
you can.
When it’s party time, keep hot seafood hot and cold seafood cold:
Divide hot party dishes containing seafood into smaller serving platters.
Keep platters refrigerated until time to reheat them for serving.
Keep cold seafood on ice or serve it throughout the gathering from
platters kept in the refrigerator.
FACTORS IN STORING/ HANDLING SEAFOODS
Food allergies may be a safety consideration that individuals should be
aware of before selecting seafood products. For example, individuals
need to be aware of any allergies that they might have to specific types of
fish, shellfish or crustaceans.
Proper cooking is the most common and effective way to ensure that
food safety concerns from bacteria, viruses and/or parasites that could
be present in seafood and other raw foods is eliminated or controlled.
Heat stable toxins can be a concern in seafood and other foods that are
contaminated, or temperature abused. Proper cooking cannot be relied
upon as an absolute control for these food safety hazards
Temperature control is the key to safety for these products. All seafood
products should be kept at refrigeration temperatures as close to 32°F as
possible to prevent the growth of microbial pathogens and prevent toxin
formation.
STORAGE REQUIREMENT FOR FISH

When stored properly in the refrigerator, fresh fish should be cooked

within two days, up to three at most, from the time it was purchased.
Shelf life does vary from species to species, with some lasting slightly
longer. Two days is a good rule of thumb to follow.

MINIMIZATION TECHNIQUE

Reuse leftovers: You don’t simply have to microwave last night’s dinner
to not waste leftovers.

Organize your leftovers. Place leftovers in mason jars for a frugal and
plastic-free option, and then label them with a bit of masking tape and
make sure you add the date.

Keep your refrigerator and pantry organized.

Serve small portions.

Don’t buy food without a plan.

Buy food with a menu plan in hand. The better I menu plan, the better
we eat, the less I waste, and when done right, the more I save on food.

Consider a leftover night. Some families have a night set aside to enjoy
leftovers.

EVALUATION OF FINISHED PRODUCT USING RUBRICS

A rubric is a scoring tool that explicitly represents the performance

expectations for an assignment or piece of work.