LESSON PLAN in

COOKERY

Track
 FRUITS AND VEGETABLES COOKERY

Fruits and vegetables give color, flavor and texture to our meals.
Vegetables are plants or part of plant such as root, tubers, bulbs, stem, shoots,
leaves, fruits, and flowers use raw or cooked served generally with an entrée or
in salads but not as deserts. Fruits are produced from a flower or flowers and
are the ripened ovary or ovaries of a plant together with adjacent tissues.

CLASSIFICATION OF VEGETABLES

According to Parts of Plant Used

 Roots - high in carbohydrates and low in water, are underground

part of a plants, e.g. carrot, potato, radish, turnip.

 Tubers - high in carbohydrates and low in water, are short thickened

fleshy parts of an underground stem such as Jerusalem artichokes, patatas
or potatoes.

 Bulbs - high in carbohydrates low in water, are underground buds that

send down roots and are made up of a very short stem covered with
layers. Include in this group are chives, garlic, leeks, onion, and shallots,
e.g garlic, leek, onion.

 Seeds - low water content; are parts from which a new plant will grow,
e.g beans, peas.
  Stems and Shoots – are stalks supporting leaves, flowers, or fruits, e.g
asparagus, celery.
 Leaves - high in water and low in carbohydrates; include alugbati or
Malabar night shade, ampalaya or bitter melon, talbos ng kamote,
cabbage, lettuce, parsley, pinach.

 Fruits - include ampalaya or bitter melon, upo or bottle gourd sayote or

chayote, pipino or cucumber, talong or eggplant, langkang hilaw or
unripe jack fruit, okra, patola or sponge gourd, maanghang or sweet
pepper, siling lanuyo or cayenne pepper siling maanghang or chilli
pepper.

 Fruits - high in water and low in carbohydrates are exemplified by

cauliflower, bulaklak ng kalabasa or squash flowers, katuray or sesban
flower, broccoli.

According to Color

Name of COLOR SOLUBILITY Effect EFFECT EFFECT EFFECT of

pigment in Water of of Alkali of Prolonged
Acid Metals Heating
 Chan Intensifies Copper
Chlorophyll Green Slightly ges to green and zinc Olive green
olive color brightens
green
Little effect
Carotenoids Yellow Slightly Little Little Little unless
and effect effect effect excessive
Orange may darken
Purple
blue or
Anthocyanins Red Very soluble Stable Purple or green Little effects
(red) blue with tin
iron, and
Flavones and Green or
Flavonoids White Very soluble White Yellow brown Darkens if
(Anthoxathins) with iron excessive
According to Chemical Composition

 Carbohydrates-rich. Such a seeds, roots and tubers.

 Protein- rich. Include seeds such as legumes and pulses. To name a few;
mungo beans and the soy beans.
 Fat-rich. Such as nuts, olives, and avocado.
 High moisture content. Such as kabuti or mushrooms, kamatis or
tomatoes, kintsay or celery, koliplower or cauliflower, labanos or radish,
letsugas, or lettuce, repolyo or cabage.

According to Nutritive Value

The vegetable may be either be source of protein, vitamins or minerals.
Vegetable are most commonly sought for because of their Vitamin A, Vitamin
B, or Vitamin C content.

PREPARATION OF VEGETABLES
  Vegetables should be washed very carefully under cool running water
especially if they are to be eaten raw.
 All vegetable should be thoroughly inspected for blemishes, decayed parts
and worms. These should be removed and discarded.
 Vegetable should be cut to the purpose
 When paring, pare as thinly as possible to minimize wastage.
 Vegetable should be prepared just before cooking to reduce loss of flavors
and vitamins.
 Vegetables taste best when they are cooked tender crisp hence, short
cooking time is must.
 Vegetables should be served as soon as they are cooked.
 Cut uniformly, when vegetables are sliced in uniform sizes, cooking is
evenly done, if served raw, identity of vegetables is retained.
 Cover cleaned vegetables in clean covered containers and refrigerated to
preserve color, flavor, texture, freshness and nutrients.

GENERAL RULES FOR COOKING FRESH VEGETABLES

 Vegetables are cooked in small quantities (batch cooking) the shortest

time necessary to a palatable product, tender but still crisp and retaining
their natural color, flavor and aroma.
 Season vegetables to make them more palatable and to accentuate their
natural flavor. The water in which vegetables are boiled should be saved
for soup stocks and others.
 Raw, wet vegetables should be the last menu item placed in service
counters or food trucks.

WAYS OF COOKING VEGETABLES

 Boil
 Fry
 French-fry
  Broil
 Braise
 Steam
 Pressure cook
 Oven – steam or bake in covered casserole
 Bake directly
 Stir – fry or sauté

HOW COOKING LOSSES OCCUR

 Through the solvent action of water or of dilate salt solutions;

 Chemical compositions, which may cause by the reaction of the cooking
water or by heat;
 Oxidation;
 Mechanical loss of solids into the cooking water;
 Volatilization

VEGETABLE DISHES

Vegetables are not usually cooked in large quantities. The cooks prepare,
cook them in small batches so as not to overcook the ingredients. In hospital
menus, majority of the vegetables dishes are sautéed or steamed. Some
vegetables are boiled using coconut milk, as the liquid while others may be
fried as “lumpia” or “ukoy”
 Vegetables that could be considered regular fare in hospital diets are
cabbage, green beans, carrot, chayote, cucumber, turnips, squash, and some
leafy greens like pechay and kangkong . According to the cooks, there are
vegetables that cannot be cooked in large quantities like okra, upo, eggplant,
and patola as prolonged cooking makes them soggy, discolored and
unacceptable to customers.

FRUIT JUICES
Fruit juices are very important means of utilizing fresh fruits.
There is a loss of some edibble materials when citrus juices are squeezed and
the juice is strained, so that the total nutritive value of the whole fruit is
somewhat higher than the juice coming from it.

CHANGES DURING RIPENING

 Decrease in green color

 Softening of the flesh
 Development of the characteristic pleasant flavors
 Changes is soluble solids

SELECTION OF SOME COMMON FOODS

 Apple. Good quality apples are firm, crisp and well colored, may be
served fresh in salads or as desserts and cooked in sauce pans, pies,
cobblers etc.
 Avocados. Contain about 16% fat; when ready for use they should yield
to gentle pressure on the skin; refrigerator slows down ripening.
 Bananas. Sensitive to cool temperatures, ideal temperature is 16 to 21°C
or 61 to 70° F; should be firm, bright and free from bruises.
  Citrus Fruits. Quality is based on color, maturity, firmness, shape,
juiciness, quality of skin, bruises and blemishes
 Grapes. Should be plump, well colored and firmly attached to the stem.
 Melons. Heaviness in relation to size, usually a characteristics aroma,
characteristics color, freedom from abnormal shape decay and diseases.
 Pineapples. Often yellow but can vary from dark green to brown gold,
are heavy in relation to size and well shaped; when ready to eat they have
a rich fragrant aroma and feel springy and should be kept in the
refrigerator

METHODS OF DRYING

In fruits are preserved by drying, the water content is reduced less than 30%

 Sun- Drying. Use sun as a source of heat.

 Dehydration. May be accomplished by the use of artificial heat under
well- controlled conditions of humidity,temperature and circulation of
air.
 Vacuum-Drying. Dries fruit to a very low moisture levels although
relayively low temperatures are used in the process.

FRUITS PREPARATION

 Cooking in Syrup or Water. This is the principal method in cooking

fruits. If it is desirable to have fruits retain their shape, they are cooked in
syrup. When fruit becomes more transparent and tend to shirk lightly.
Dense syrup results in excessive shrinkage and hardening of the fruit. A
desirable proportion of water to sugar for most fruits is about 2 to 1 by
measure.
  Baking. The aim in baking is to have fruit hold its form, but it must be
cooked until tender throughout.
 Glazing. Hold the shape, color and flavor of the fruits better
 Sauteing. Small amount of fat used may often include a flavorful fat such
as butter of bacon fat
 Cooking of Dried Fruits. Soaking in water at 80 °C or 176 °F for 20 to 30
minutes result in good water absorption and shortens the time required
for cooking.
 Fruit Confections. Cinsist of stuffed dried fruits and of pastes made from
various combinations of ground fruits.

FRUIT PREPARATION AND COOKING

All fresh fruits should be thoroughly washed before using. If fruits need
to be pared, parings should be thin and fruit should be dipped in fruit juices,
ascorbic acid or commercial anti-oxidants

Fresh fruits are cooked quickly in a small amount of water.

If shape of fruit is to be retained, it is recommended that it be cooked in a sugar
solution. Sugar toughens the fruit causing it to retain it shape.

Dried fruits are usually soaked in water prior to cooking to preserve the
shape, flavors, color and food value, fruits are simmered rather than boiled.
Another method of preparing dried fruits is to wash t7hem in cold water, drain
and later covered with boiling water and let them soak for 24 hours in the
refrigerator.

Many dried fruits have high sugar content, thus sugar is not usually
added unless it is used as a dessert.