Written Report Cookery 10

Teacher: Ms Carina Delos

Santos
Name: Angelica A Soro
Date of Submitting: Oct. 18
Grade & Section: 10-Mathew 2018
 MARKET FORMS OF
VEGETABLES:
SELECTION AND STORAGE

1. Fresh
Desirable qualities:
A. Crisp
B. Bright color
C. Firm
D. Absence of decay
Storage:
A. Storage in fried
B. Eat in 2 to 3 days.

2. Canned:
Advantages:
A. Pre-cooked
B. Convenient
Disadvantages:
A. Higher in sodium
B. Possibly mushy texture
Storage:
A. Storage at room temperature
B. use by expiration date, if given
.
3. frozen:
benefits:
A. partially prepared
B. no need to thaw before cooking.
C. No sodium added
D. Retain the appearance and the flavor
Fresh-picked veggies.
E. Usually cost less than fresh.
F. Available “out of reason”
Storage:
A. Keep frozen.
B. Do not refreeze it thawed.

4. Dried
 The most common dried veggies are
Legumes (dry beans).
Benefit: Long shelf
 Disadvantages: Must soak dry beans before
cooking
Storage: store in a cool dry place.

REMEMBER:
Do not thaw foods, including vegetables, on the counter or outside. This
invites dangerous bacteria, which can lead to food poisoning.
TIPS:
If you have leftover thawed and cooked vegetables in your refrigerator,
you can freeze them within three to four days, but may not taste as good.

METHOD OF COOKING VEGETABLES DISHES

MOIST-HEAT METHOD
In most-heat cooking methods, liquid or steam is used to cook the
food. Flavored liquids, such as broth or wine, can be used as the
transfer medium and will also add flavor during the cooking
process.

1. Blanching- vegetables are briefly put into a saucepan of boiling water

and the timing begins immediately. This method does not fully cook the
food but soften the texture.

2. Boiling- you have up to seven minutes before there is a major color

change, so timing is everything. Vegetables should be added to rapidly
boiling water, and the timing should begin only when the water return to
boil. Always leave the pan uncovered.

3. Braising- vegetables contain lots of natural moisture, which releases in

cooking. Lightly brown the vegetable in a little fat, then add a tablespoon
or two of liquid to start the cooking process, cover the pan and cook
slowly over medium-low heat.

4. Poaching- this techniques is similar to boiling but uses less liquid and a
lower heat gently cook more fragile vegetables.

5. Steaming- a large pot and simple steamer basket are the tools needed to
cook vegetables with this method . do not pack the basket too tightly and
with food or the cooking will be uneven
 Dry-heat methods
These evaporate moisture in the vegetables quickly, which causes the juices
to
brown and the natural sugar to concentrate and become very flavorful.

1. Broiling- the heat source is above the food, making this a great
techniques for blistering the skin of sweet pepper or chilies for easy
peeling and a smoky flavor.
2. Grilling- this technique is similar to broiling, but the heat comes from
below, and a basting liquid is needed to keep food moist.
3. Roasting- this has become a favorite technique vegetable. Toss with a
light coating of olive oil and sprinkle lightly with salt, then roast in a single
layer in a shallow
4. Sautéing- the pan size should be large enough to cook the vegetable in
a single layer without crowding. The bottom of the pan should have a light
coating of oil, or a mixture of oil and butter.
5. Stir-frying- basically, this technique is similar to a saute, but vegetable
are cut into smaller pieces.

PRESERVING NUTRIENTS OF VEGETABLES

1. Leaves vegetables in big pieces. That way fewer vitamins are

destroyed when they are exposed to air.
2. always cover your pot to hold in steam and heat. This will also hep
reduce cooking time.
3. Use any leftover cooking water for soups and stews sauces or
vegetables juice drinks.
4. Eat fruits and vegetables raw whenever possible in salad are
smoothies or as whole fruits and vegetables.
5. Cook vegetables until crisp. Do not overcook.
6. Use as little water as possible when cooking.