COOKERY 10 Quarter 2 LAS No. 5
COOKERY 10 Quarter 2 LAS No. 5
1. Fresh. Fresh vegetables are those that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold. Which also means that they
remain in the same state from the time they were harvested. Fresh vegetables are often
referred to as produce and are normally sold in the market, grocery stores, supermarkets,
roadside stalls, farmer’s market and vegetable farms.
2. Frozen. The forms of vegetables that are commercially packed in plastic bags or cardboard
boxes. Naturally, these are frozen within hours of harvest, but undergo several steps to
warrant that their quality is preserved before the actual freezing process.
a. They are washed thoroughly to remove any dirt, debris and the chemicals that have
been used.
b. They are often blanched or cooked quickly in a boiling water, and then shocked in
ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any vegetables that are
not fit for consumption.
d. They are packaged and shipped off to wholesalers and distributors, to supermarkets
and grocery stores.
3. Dried. These are vegetables that are dried or dehydrated to preserve and prolong their
shelf life. The process is done by removing water from vegetables and obstruct the growth of
4. Canned. This is the form of vegetables where vegetables are preserved. Like freezing and
drying it, helps make vegetables last longer. It makes cooking with vegetables easier and more
convenient.
4. Changes in nutrients
A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat cooking -
dextrinization of starch - caramelization of sugar
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
3. Texture
LEARNING ACTIVITY 1:
Direction: Complete the sentences by writing on the lines the correct word or group of
words. Fresh __________ are those that have undergone little or no processing from the
time they were harvested to the time they were marketed or sold.
1. Fresh vegetables are often referred to as _____________ and are normally sold in
the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vege-
table farms.
2. _________ vegetables are commercially packed in plastic bags or cardboard boxes.
3. Frozen vegetables are _________thoroughly to remove any dirt, debris and the
chemicals that have been used
4. The vegetables that are frozen are then sorted and inspected, so as to get rid of any
vegetables that are not fit for _____________.
5. Dried form of vegetables are dried or ____________ to preserve and prolong their
shelf life.
6. Drying is done by removing ___________ from vegetables that can obstruct the
growth of bacteria, yeasts and molds can also stimulate spoilage and rotting of vege-
tables.
7. Freezing, drumming and sunning are the methods of ______________ vegetable.
8. Canning is the form of vegetables where vegetables are _____________.
9. _____________ makes cooking with vegetables easier and more convenient.
1. Fresh vegetables are those that have undergone little or no processing from
the time they were harvested to the time they were marketed or sold.
2. Fresh vegetables are often referred to as produce.
3. Fresh vegetables are not found in the market, grocery stores, supermarkets,
roadside stalls, farmer’s market and vegetable farms.
4. Frozen forms of vegetables are not packed in plastic bags or cardboard boxes.
5. Frozen vegetables are frozen within hours of harvest, but undergo several steps
to warrant that their quality is preserved before the actual freezing process.
6. Frozen foods are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
7. Frozen vegetables are directly packed for selling.
8. Vegetables are dried or dehydrated for the purpose of not preserving their shelf
life.
9. Drying is done by removing water from vegetables and to obstruct the growth
of bacteria, yeasts and molds that can stimulate spoilage and rotting of
vegetables.
10. Canning makes cooking with vegetables easier and more convenient.
LEARNING ACTIVITY 3:
Direction: Let us test how much you learned on the market forms of vegetables.
Choose the letter of the word/words that is being being described by the statement.
Write your answer in your quiz notebook.
1. This is the market form of vegetables that have not undergone little or no
processing from the time they were harvested to the time they were marketed
or sold.
a. fresh c. dried
b. frozen d. canned
2. The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes.
a. frozen c. canned
b. dried d. fresh
3. These are vegetables that are dehydrated to preserve and prolong their shelf
life.
a. dried c. frozen
b. fresh d. canned
4. The form of vegetables that are preserved.
a. canned c. dried
b. fresh d. frozen
5. One effect of cooking vegetables where the fibers are either softened or
toughed.
a. changes in texture c. changes in color
b. change in nutrients d. water is lost or absorbed
6. It is an effect of cooking vegetables where protein become more soluble and
digestible.
a. changes in nutrients c. water is lost or absorbed
b. changes in color d. changes in texture
7. The effect of cooking vegetables that when there is an addition of lime will cause
firmness or delay softening due to the reaction of calcium from lime.
a. changes in texture c. changes in color
b. water is lost or absorbed d. changes in nutrients
8. An effect of cooking vegetables where it contains high amount of water.
a. water is lost or absorbed c. changes in color
b. changes in texture d. changes in nutrients
9. A general rule in cookery where the vegetables must be cooked enough.
a. do not overcooked c. use of baking soda
b. cut vegetables uniformly d. uncover flavored vegetable
10. This is not to be used with green vegetables when cooking.
a. baking soda c. butter
b. milk d. oil