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  • COOKERY 10 Quarter 2 LAS No. 3

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    Chema Paciones
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    The document provides instructions for thawing frozen vegetables. It discusses: 1) The preferred method is to cook frozen vegetables directly from frozen by bringing water to a boil and cooking until tender. 2) Microwaving is an alternative method to thaw and heat frozen vegetables. 3) Leafy or bulky vegetables can be thawed by holding them under cold running water. 4) It is important to cook vegetables immediately after thawing to prevent mushiness and the growth of harmful bacteria.

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    The document provides instructions for thawing frozen vegetables. It discusses: 1) The preferred method is to cook frozen vegetables directly from frozen by bringing water to a boil and cooking until tender. 2) Microwaving is an alternative method to thaw and heat frozen vegetables. 3) Leafy or bulky vegetables can be thawed by holding them under cold running water. 4) It is important to cook vegetables immediately after thawing to prevent mushiness and the growth of harmful bacteria.

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    2K views5 pages

    COOKERY 10 Quarter 2 LAS No. 3

    Uploaded by

    Chema Paciones
    The document provides instructions for thawing frozen vegetables. It discusses: 1) The preferred method is to cook frozen vegetables directly from frozen by bringing water to a boil and cooking until tender. 2) Microwaving is an alternative method to thaw and heat frozen vegetables. 3) Leafy or bulky vegetables can be thawed by holding them under cold running water. 4) It is important to cook vegetables immediately after thawing to prevent mushiness and the growth of harmful bacteria.

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    © All Rights Reserved
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    of 5

    Cookery 10

    QUARTER 2 LAS Number 3

    Name of Learner: Grade/Section:


    Teacher: _________________________ Date Submitted:

    LEARNING ACTIVITY SHEETS


    TOPIC: THAWING VEGETABLES

    Background Information for Learners


    Our lesson is Thawing frozen vegetables and it is said that freezing does not kill
    microorganisms, but it slows down its growth.
    When we thaw frozen foods, the parts of the outer surface warm up enough to permit
    dangerous microorganisms to grow. Since it can take more than four hours to thaw most food,
    it is very vital to thaw it well to prevent dangerous microorganisms to grow.
    Vegetables are important sources of vitamins, minerals, and antioxidants providing
    human health benefits. Regular intake of recommended amount of vegetables leads to sound
    health. Most of the vegetables have low fat and calories, minerals, dietary fiber, folic acid,
    vitamin A, and vitamin C.
    On the other hand, the quality of vegetables depends on the production system and
    handling procedures after harvest, horticultural production systems, environmental factors,
    and management practices.

    Thawing frozen vegetables is actually a little more complex than the standard method
    of thawing meats and seafood overnight in the refrigerator. Frozen vegetables are an easy
    way to include more nutrient-rich foods in your diet. They are convenient, have a long shelf
    life and cook quickly. Frozen vegetables are often picked at the peak of ripeness and flash
    frozen, to preserve nutrients and prevent spoiling. So, they have much of the same nutritional
    value as fresh vegetables. If you purchase frozen raw or lightly blanched vegetables, you may
    want to cook them and re-freeze them so they are that much faster to prepare for a quick meal.
    This process requires some strategy so that you do not lose too much quality or essential
    nutrients.

    1. Cook From Frozen

    The preferred method of thawing frozen vegetables is to cook them direct from frozen.
    Bring a little water ½ to 2/3 cup per 16 ounces of frozen vegetables to boil in a covered
    saucepan over medium heat. Add the vegetables and cover.
    Separate the pieces as they cook. Continue doing it until the vegetables are tender,
    typically 7 to 10 minutes.
    To stir-fry frozen vegetables, heat a wok or a skillet, add peanut oil. Add the frozen
    vegetables and cook for 5 to 7 minutes until crisp.

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1


    2. Microwave

    Microwave frozen vegetables is an alternative of cooking direct from frozen. Place


    them directly in a microwave-safe bowl with 2 to 4 tablespoons of water, and microwave it for
    4 minutes. Check the vegetables and stir. Continue cooking minute by minute until heated
    through.
    For large ears of corn on the cob moderately in the microwave if you plan to boil them
    on the stove top, and consume immediately after cooking. This process will heat the cobs
    through before the kernels turn mushy. Smaller ears may be good to boil directly from frozen.
    Microwave frozen ears of corn in ¼ cup of water. Start with 4 to 6 minutes for two ears, 8 to
    10 minutes for four ears, and 11 to 14 minutes for six ears.

    3. Thaw under water


    Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip greens and
    spinach. Do this by holding them in their packaging under cold running water. Avoid using
    warm or hot water. Press the packaging lightly with your fingers and thumbs to feel the change
    in texture of the frozen vegetables to be thawed. Open the packaging and briefly drain in a
    colander before using in a recipe.

    Tips:

     It is important to cook frozen vegetables immediately after thawing to avoid mushiness.

     If you also have leftover thawed and cooked vegetables in your refrigerator, you can
    freeze them within three to four days, but they may not taste up to par. If you prefer,
    you can sauté, boil or steam most frozen vegetables without thawing them first. Corn
    on the cob is best thawed in the refrigerator or in cold water before cooking. However,
    leafy greens, such as spinach, do best when soaked in cold water, or they may release
    too much water into your recipe.

    Warning:
    Please do not thaw foods, including vegetables, on the counter or outside because it
    will invite dangerous bacteria, which can lead to food poisoning. If you thaw vegetables in the
    microwave they reach a high temperature that calls bacteria, so you must cook them
    immediately to preserve quality and prevent food-borne illness. If you have left your vegetables
    outside of the refrigerator for more than two hours, discard them, as they may have developed
    dangerous bacteria.

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2


    LEARNING ACTIVITY 1:

    LEARNING ACTIVITY 2:
    Recalling facts in thawing frozen foods.

    Direction: Read the questions carefully. Write T on the space provided if the
    statement is true and the letter F if not true. Choose the letter of your answer and write
    it on the spaces provided before each number.

    1. Frozen vegetables are often picked at the peak of ripeness and flash frozen,
    to preserve nutrients and prevent spoiling.
    2. The preferred method of thawing frozen vegetables is to cook them direct
    from frozen.
    3. Microwave frozen vegetables is an alternative of cooking direct from frozen.
    4. Defrost exact leafy and bulky frozen vegetables, like broccoli spears turnip
    greens and spinach.
    5. In thawing vegetables under water, do not use warm or hot water.
    6. In cooking, cook frozen vegetables immediately after thawing to avoid
    mushiness.
    7. Corn on the cob is best thawed in the refrigerator or in cold water before
    cooking.
    8. If you have left your vegetables outside of the refrigerator for more than two
    hours, discard them, as they may have developed bacteria.
    9. Frozen vegetables are the easiest way to include more nutrient-rich foods in
    your diet.
    10. Thawing vegetables in the microwave oven that reaches a high temperature
    that calls bacteria, you must cook them immediately to preserve quality and
    prevent food-borne illness.

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3


    LEARNING ACTIVITY 3: Multiple Choice
    Direction: Write your answers in your quiz notebook.

    1. These are foods that are easy to include in our nutrient-rich foods in our diet.
    a. frozen foods c. thawed foods
    b. fresh foods d. preserved foods
    2. This process requires strategy so as not to lose too much quality or the essential
    nutrients.
    a. re-freezing c. freezing
    b. thawing d. stirring

    3. The vegetables that are often picked at the peak of ripeness and flash frozen,
    to preserve nutrients and prevent spoiling.
    a. frozen c. thawed
    b. chilled d. preserved
    4. This is the preferred method of thawing frozen vegetables.
    a. cook from frozen c. under water
    b. microwave d. heating
    5. Heating a wok or a skillet is a process done to frozen vegetables.
    a. stir-fry c. defrosting
    b. frying d. thawing
    6. This is an alternative of cooking direct from frozen.
    a. cook from frozen c. thawing
    b. microwave d. under water
    7. The duration of thawing vegetables using the microwave .
    a. 3 minutes c. 5 minutes
    b. 4 minutes d. 2 minutes
    8. The starting time of thawing frozen corn cob with two ears using microwave.
    a. 11 to 14 minutes c. 8 to 10 minutes
    b. 4 to 6 minutes d. 2 to 4 minutes
    9. This is the starting time of thawing frozen corn cob with four ears using
    microwave.
    a. 4 to 6 minutes c. 2 to 4 minutes
    b. 8 to 10 minutes d. 11 to 14 minutes
    10. Thawing frozen corn cob with six ears , this is the time to start.
    a. 2 to 4 minutes c. 8 to 10 minutes
    b. 11 to 14 minutes d. 4 to 6 minutes
    11. This is the best way of thawing leafy and bulky frozen vegetables, such as
    broccoli spears, turnip greens and spinach.
    a. under the sun c. defrosting
    b. cook from frozen d. microwave
    12. In thawing frozen vegetables under water, this must be avoided.
    a. cold water c. warm water
    b. ice water d. chilled water

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4


    13. An important step to be done to frozen vegetables immediately after thawing.
    a. peel c. cook
    b. wash d. slice
    14. The length of time in freezing leftover thawed and cooked vegetables.
    a. 2 to 3 days c. 3 to 4 days
    b. 3 to 5 days d. 1 to 3 days
    15. This is to be done to vegetables left outside the refrigerator for more than two
    hours for it may have developed dangerous bacteria.
    a. a. refrigerate c. discard
    b. b. wash d. re-freeze

    LEARNING ACTIVITY 4:

    Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

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