Vegetables Preparation Guide PDF

Dela Cruz, Melanie S. Granil, Faith M. Pascasio, Evangeline J. Reyes, John Luis L. Santos, Margaret N.  Introduction Vegetables are edible parts. They may be roots , tubers, bulbs, stem, leaves, flowers, seeds or pods. Vegetables in raw or cooked form add color, flavor, and texture...

Dela Cruz, Melanie S. Granil, Faith M. Pascasio, Evangeline J. Reyes, John Luis L. Santos, Margaret N.  Introduction Vegetables are edible parts. They may be roots , tubers, bulbs, stem, leaves, flowers, seeds or pods. Vegetables in raw or cooked form add color, flavor, and texture to meals as well as enhance a meal’s overall nutritional value. Vegetables are naturally rich source of vitamins and minerals  HISTORY The cultivation of vegetables began around 10,000- 7,000 BC during the Neolithic era in the Near East, Asia, America, and Europe, where early gardens provided food for nomadic hunters..Vegetable preparation has a rich and varied history that parallels the history of humanity.In ancient times, vegetables such as lentils, broad beans, chickpeas, peas, celery, and cabbages were staples in diets of the Greeks, Etruscans, and Romans. Culinary masters like Apicius documented vegetable recipes in works like "De Re Coquinaria." 03  PREPRATION Heat affected the vegetables texture, flavor, and nutrient retention. Limiting cooking time helps preserve both flavor and appearance. Acidity and toughens vegetables, while alkanity causes excessive softening. Vegetables maybe prepared by either dry- heat (baking, frying) or moist-heat (simmering, steaming, and microwaving) cooking methods. Vegetables should be thoroughly cleaned before preparation STORAGE OF VEGETABLES Vegetables continue to respire after harvest, which conribute the deterioration of thier appearance, texture, flavor, and vitamin 02 Refrigeration slows this process for content. most vegetables, execept tubers (potatoes), dried legumes, and most bulbs, which lend them to dry storage. The ideal temperature is between 50–70°F.  PREPARATION TECHNIQUE 01 Cook fresh green vegetables Never cook vegetables 02 uncovered for the first few in an iron container. minutes and continue cooking Enamel ware is suitable until tender and still slightly and preferable. crispy. 03 Peel and eat vegetables just Use the smallest amount of 04 before cooking: avoid soak. ing water possible in boiling them in water. leafy vegetables. If vegetables are to be cooked with meat, add the vegetables just before the 06 meat gets too tender.  PREPARATION TECHNIQUE 05 To preserve the green color of Cook starchy vegetables 07 vegetables, avoid overcook- ing such as potatoes, gabi etc. them; do not use baking soda; long enough to gelatinize. uncover the pan for the first 2 or 3 Drain off after boiling. minutes. 06 Use the same water in which 08 Save the liquid left after dried legumes are soaked, by cooking vegetables; use it simmering them instead of for gravies, soups, or boiling. sauces.  PREPARATION TECHNIQUE 09 See that cooked vegetables are crispy rather than mushy, with flavor and color as 10 On the other hand, canned natural as possible. vegetables have already been cooked. They need only to be heated and seasoned. To prepare dehydrated vegeta- bles, add water and cook according to the directions on the package.  PREPARATION TECHNIQUE Procedure: TOMATO KETCHUP 1. Scald and peel tomatoes Materials: 2. Cut into halves and remove seeds. 2 kilos of fully ripe, thick-pulped red tomatoes 3. Strain seeds from juice and add to pulp. ½ cup sugar 4. Add onions and boil until soft. ½09cup vinegar 5. Remove mixture from fire and pass through ¼ cup native onions (chopped) a stainless strainer or through a blender. 1 tablespoon pickling spices 6. Add salt, sugar, vinegar, and the spices 10 ¼tablespoon chili sauce placed in a piece of cloth and tied. 2 tablespoons salt Crushed sili labuyu in small amount of water. 7. Cook to a thick consistency. 8. While hot pour in sterile ketchup bottles. 9. Seal, cool, and label. Store.  PACKAGING Vegetable packaging must accommodate the characteristics of the product and the inherent variations in item size and shape. Flexible films or thermoformable trays, for example, are designed with these characteristics in mind to ensure the product stays in an optimal state. Sustainability plays an important role during the processing of our vegetables. Think of our use of clear, compostable packaging.  VEGETABLES PACKAGING Compostable Zipper Bag Compostable Net Packaging Pillow Bag for Punnet Open Bag – Wicketed Reliable bags with resealable A practical and reliable eco- High-quality flow-wrap pouches Practical, basic bags stacked home-compostable zipper for friendly alternative to pack with horizontal fin or lap seal together with a thin metal bar easy open and secure close fruits and vegetables and durable seal on both ends, (or wicket) for easy and quick designed to wrap individual dispensing punnets. Lidding Laminate Bag on a Reel Punnet Tray Custom-sized lidding laminate Practical, basic bags produced Durable, Earth-friendly that is heat-sealed to a as a reel of bags with easy-to- Open Bag – Units alternative to traditional punnet/tray for an easy-peel tear perforation and top slits for Practical, basic bags with a wide plastic packaging for fruit and open. efficient opening opening that can be heat-sealed vegetables.  RECOMMENDATION FOR BUYING VEGETABLES Buy vegetables that are in season; they are cheap and plentiful. They are also most nutritious and better in Get rooterops that are free from dark spots and dirt. flavor. They must be firm, not soft. Select the vegetables that are free from surface Buy quality vegetables that will best suit your bruises or blemishes due to decay. particular purpose. Choose leafy vegetables that are fresh, young, and free Consider the cost in relation to the edible portion and from decay. Avoid the wilted ones. the amount of waste for each type. Pick out dry seeds or legumes that are not powdery Buy by weight, if possible or by the count if and are free from holes. Legumes are susceptible to necessary. weevil attacks especially when they had been stored Consider the prices of similar vegetables from at improperly for sometime. least two sources before buying.  REFERENCES Soriano, N. N. (1994). A guide to food selection, preparation and preservation. (Revised ed.) Cariño, C. E., & De Vera, R. S. J. (2009). Fundamentals of food service management. https://www.google.com/url? sa=t&source=web&rct=j&opi=89978449&u rl=https://www.zipmec.eu/en/vegetable- history-production- trade.html&ved=2ahUKEwi3lvC2kfuJAxVw 7TgGHdm4BWYQFnoECCoQAQ&usg=AOv Vaw0sMdgOszRRl_SySluEMSRQ https://tipa-corp.com/portfolio/packaging- by-segment/fresh-produce/ Thank You!