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Technology and Livelihood Education - 10

1. Some key factors to consider when choosing good quality vegetables include freshness, absence of decay or insects, no mechanical damage, right degree of maturity, and variety. 2. The three major ways to prepare fresh vegetables are washing, soaking, and peeling and cutting. Washing removes dirt while soaking removes insects; peeling and cutting vegetables ensures even cooking. 3. Basic knife cuts include chopping with straight downward motions and chiffonade which makes fine parallel cuts.

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166 views12 pages

Technology and Livelihood Education - 10

1. Some key factors to consider when choosing good quality vegetables include freshness, absence of decay or insects, no mechanical damage, right degree of maturity, and variety. 2. The three major ways to prepare fresh vegetables are washing, soaking, and peeling and cutting. Washing removes dirt while soaking removes insects; peeling and cutting vegetables ensures even cooking. 3. Basic knife cuts include chopping with straight downward motions and chiffonade which makes fine parallel cuts.

Uploaded by

RonnelMananganCorpuz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Technology And Livelihood

Education -10

Group-3
Factors to consider in choosing
good quality Vegetable
1.Freshness
• Fresh vegetables should be crisp and bright in color

2. Absense of decay or insect infestation

3. No mechanical damage or injury

4. Right degree of maturity

5. Variety
• Different varieties differ in color, texture, and sometimes flavor
Complex Carbohydrates
•Complex carbohydrates are
carbohydrates molecules with
more than 20-sugae residue.
Thay are called as
polysaccharide.
Functions of Carbohydrates:
1. Source of energy (protein sparing and prevent ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content
• Example:
• Wheat bread
• Whole grain breads and cereals
• Cabbage
• Carrots
• Brussels sprouts
Preparing Fresh Vegetables
1. Washing
 Wash all vegetable thoroughly
 Scrub well unpeeled vegetable, like
potatoes for baking
 Wash green leafy vegetables in several
changes of cold water
 After washing, drain well and refrigerate
lightly covered to prevent dry
2. Soaking
Do not soak vegetables for long
periods to prevent flavor and nutrient
loss
Cabbage, broccoli, cauliflower may be
soak for 30 mins. In cold salted water
to eliminate insects
Limp vegetables can be soaked briefly
in cold water to restore crispness
3. Peeling and cutting
 Peel vegetables as thinly as possible
 Cut vegetables into uniform pieces for
even cooking
 Treat vegetables that brown easily with
acid ( potatoes, eggplant, sweet potato) or
hold under water until ready to use
 Save edible trim for soups, stocks and
purees
Basic Knife Cuts
1. Chopping- done with a straight, downward cutting
motion
2. Chiffonade(shredding)- making very fine parallel
cuts
3. Dicing- producing cubes shape
4. Diamond (lozenge)- thinly slicing and cutting into
strips of appropriate width
5. Mincing- producing very fine cut usually for onions
and garlic
6. Julienne and baton net- making long rectangular cut
Thank you!
Prepared by:
-Phevie Jane Cortaga
-Dianne Angelie Azurin
-Norilyn Burnasal
-Charlene Mae Hillary Alegado
-Francisco Sales
Factors to consider in choosing good quality
Vegetable. Write TRUE if the Statement is correct and,
write FALSE if the statement is false

1.Freshness
2. Absense of decay or insect infestation
3. No mechanical damage or injury
4. Right degree of maturity
5. Variety
What are the three major ways in
preparing fresh vegetables?
• 1.
• 2.
• 3.

• Give at least two basic knife cuts and explain.


• 1.
• 2.

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