Module3

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9:22 PM Sat Nov 9

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Enter editing mode

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..•

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MODULE-3.-SECOND…

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Start

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View

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Insert

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Review

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Format v

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Times New R…

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12

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∞ @ 63%.

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Share

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Tools

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X’ X.

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MODULE 3. SECOND GRADING

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MODULE 3: COOKING VEGETABLES

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OBJECTIVES

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1. Discuss the General Guidelines in Cooking Vegetables.

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2. Explain the methods of cooking vegetables.

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3. Determine food items that can accompaniment for vegetables.

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4. Appreciate the value of vegetables in our body by cooking different kinds of vegetable dishes.

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TIME FRAME: 4 HOURS per week

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VALUES INTEGRATION

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Proverbs 15:17 (KJV):

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Better is a dish of vegetables where love is than a fattened ox served with hatred.

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SUBJECT MATTER DISCUSSION

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I.

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INTRODUCTION

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Cooking vegetables is easy

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but there are still some considerations to take into

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account in order to get the maximum benefits of the nutrients they contain.

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To get the full nutritional benefit of vegetables

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they should be cooked as lightly

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as possible and soon after they are bought or harvested. Doing so will help retain not

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only their flavor but also their valuable nutrients. Moreover

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proper preparation can help

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ensure that food is safe for eating by killing potentially harmful microorganisms

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as well

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as removing traces of dirt and any chemicals used in cultivation.

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is oking vegetables

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are still some

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considerations in

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order to get the

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maximum benefits

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of the nutrients they

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contain.

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LESSON INPUTS

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• General Guidelines in Cooking Vegetables

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In general

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cooking is done to enhance the flavor

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make them more appealing and appetizing. However

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if vegetables are not cooked properly

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qualities will deteriorate along with their nutrient content. This can be done by observing the guidelines

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outlined below.

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1. Avoid using a lot of liquid in cooking. Cooking with a large amount of water or any

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type of liquid can reduce the vitamin C

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vitamin B

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vegetables. Steam vegetables instead of boiling them to help them retain nutrients.

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Water used in steaming and boiling can be reduced and used for sauces and soups.

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What are the

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general

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guidelines in

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cooking

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vegetables?

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2. Avoid soaking vegetables in water. As most nutrients found in vegetables dissolve in

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water

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soaking will lead to the loss of important vitamins and minerals.

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3. Reduce cooking time to prevent overcooking and the deterioration of flavor

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texture

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and nutrient content. A handy trick to avoid overcooking vegetables is to use a pot or pan with a

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lid. Cover the pot or pan and take it off the heat a few minutes before the vegetables are

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completely done. This will trap in enough heat to continue cooking the vegetables. Another trick

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is to put the vegetables in when the water is already boiling instead of letting them stay in the

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water while waiting for it to boil.

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