Ngbaik Arbolngpii Ryngif Llgirngi: Arrange

NGBAIK
ARRANGE LLGIRNGI
ARBOLNGPII
And Form IOLBNGI
RYNGIF
KNGOOIC
A WORD
NGLANHIBC
TIEUSAGN
Objectives
At the end of the lesson the students should be able

to:
1. Define vegetables.
2. Identify the dry heat methods of cooking vegetables.
3. Participate actively in the class discussion.
4. Familiarize the importance of vegetables.
VEGETABLE
DISHES
• Vegetables can be eaten raw or cooked. It can be
prepared whole, sliced, chopped, shredded, or
mashed.
• Wash vegetables before cutting and paring. Cook
them in a little amount of water and do not
overcook.

METHODS OF
COOKING
VEGETABLES:
 DRY HEAT METHODS OF COOKING

1. GRILLING AND BROILING
- Cooks quickly under very high heat. The heat
caramelizes the
vegetables, giving a pleasing flavor.
- Potatoes, tomatoes, squash, eggplant

2. BAKING
- Vegetables are cooked at a lower
temperature for a long period of time.
- Root vegetables

3. SAUTEING
- Vegetables cook in a small amount of butter
or oil.
- Heat is very high so the vegetables cook
quickly.
- Colour stays bright
- Mushrooms, squash
4. DEEP FRYING
• Vegetables are coated in
batter then submerged in
hot oil.
• Potatoes, cauliflower
• To retain nutrients, cook for
the minimum amount of
time needed in a small
amount of liquid.
5. BLANCHING
• Used to remove the skins
from vegetables
• Involves plunging vegetables
into boiling water briefly,
then immediately into cold
water to stop the cooking
process
• Used to increase color and
flavor before freezing.
6. STEAMING AND
SIMMERING
• Placing vegetables above boiling
water or in a small amount of
water
• End result is soft, colourful,
flavourful vegetables broccoli,
green beans

7. POACHING AND
BRAISING
• Cook in just enough
simmering liquid to cover the
food for a long period of time
• The liquid is saved and served
with the vegetable cabbage,
leeks, onion.
8. PARBOILING
• Used to partially cook
vegetables before another
method of cooking
• Helps to remove strong
flavours
• Root vegetables, cabbage
VEGETABLES DISHES
PREPARATION
1. Sauteed Broccoli Stems
Nutmeg and butter season brocolli stalks
for a simple but delicious vegetable dish.
If you are only one to eat the florets, you
simply must try the stems.
The broccoli florets have a distinctive,
pungent flavor, while the stems are sweet
and mild. Personally, I prefer the stems.
Many markets now sell broccoli slaw,
which is the pre-cut stems. If you can find
it, it will save you some time.
2. Eggplant Parmigiana is synonymous to
eggplant Parmesan. This is a rich and
delicious baked eggplant dish that can be
enjoyed everyday.
This eggplant parmigiana recipe is
interesting because eggplants become crisp.
Use lesser marinara sauce on top. This will
help the fried eggplants on the top layer
maintain its texture because less liquid will
be absorbed. Of course, the ones below will
absorb the sauce and all its delicious flavor.
This means that you can enjoy the best of
both worlds.
3. Baby Corn, Ham, and Jicama Stir Fry
Baby Corn, Ham, and Jicama Stir Fry is a quick and easy
vegetable stir-fry recipe. This involves different veggies
such as jicama, corn, green beans, and green peas. The
flavor and texture of this dish is really awesome.
Cooking stir-fry is simply frying and stirring or tossing the
ingedients at the same time (at least most of the time). This
is a cooking method that requires high heat because the
ingredients need to cook as fast as possible. Stir fry dishes
are usually served with fried rice.
For those who are not familiar with baby corn or young
corn, this ingredient is still corn on the cob that were
harvested quickly before the appropriate harvest time. It
can be bought packaged in cans or in a container with
water (usually in Asian stores). The ham helps enhance the
flavor of this dish while the jicama gives-in a nice crunchy
texture to it.
What are th
e examples o
vegetables b f
e cook using
heat method dry
s of cooking
?
What is the importance of learning different
dry heat methods of cooking vegetable?
How are you going to
apply it in the
industry?
Direction: Choose the letter of the correct answer.
ERASURE MEANS WRONG.
1. What method of cooking vegetables that cooks quickly under very high heat
and gives a pleasing flavour?
A. Grilling and broiling B. Sautéing C. Parboiling D. Deep Frying
2. What method of cooking vegetables are cooked at a lower temperature for a
long period of time?
B. Sautéing B. Deep Frying C. Baking D. Poaching
3. It is used to remove the skins from vegetables.
C. Blanching B. Steaming C. Parboiling D. Baking
4. What method is used for partially cooked vegetables before another method
of cooking?
D. Sautéing B. Steaming C. Poaching D. Parboiling
5. It is used to cook in just enough simmering liquid to cover the food.
A. Blanching B. Steaming C. Poaching and Braising D. Sautéing
6. This method is used to cook vegetables in a small amount of butter or oil?
A. Sautéing B. Baking C. Deep Frying D. Grilling
7. What method is used to place the vegetables above boiling water or in a
small amount of water?
B. Blanching B. Steaming C. Sautéing D. Parboiling
8. It is used for coating the vegetables in batter then submerged in hot oil.
C. Grilling B. Deep Frying C. Sautéing D. Baking
9. It is use to increase colour and flavour before freezing.
D. Poaching B. Parboiling C. Blanching D. Baking
10. This method of cooking help to remove strong flavour vegetables.
A. Poaching B. Steaming C. Parboiling D. Baking
ASSIGNMENT (NOTEBOOK)
Try to look for the following:
1.What are the two basic methods of cooking
meat?
2.What are the method in cooking tender cuts
of meat?
ANSWER KEY:
1.A
2.C
3.A
4.D
5.C
6.A
7.B
8.B
9.C
10.C

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NGBAIK

At the end of the lesson the students should be able

 DRY HEAT METHODS OF COOKING

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