TLE Cookery Grade 10 Quarter 2 Module 1 (Weeks 1 & 2) PDF

10 TLE Cookery Quarter 2 – Module 1 Principles of Preparing Vegetables and The Market Forms (Weeks 1 & 2) Cookery – Grade 10 Quarter 1 – Modules First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of...

10 TLE Cookery Quarter 2 – Module 1 Principles of Preparing Vegetables and The Market Forms (Weeks 1 & 2) Cookery – Grade 10 Quarter 1 – Modules First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Development Team of the Module Compiler: ALEX F. MISA Editors: Delia T. Canono and Violly Chyril S. Bugtong Reviewer: Marlene G. Padigos Illustrator / Layout Artist: Management Team: Rhea Mar A. Angtud, Schools Division Superintendent Danilo G. Gudelosao, Assistant Schools Division Superintendent Grecia F. Bataluna, CID Chief Vanessa L. Harayo, EPS-LRMS Marlene G. Padigos, EPS-EPP/TLE/TVL Printed in the Philippines by DepEd Cebu City Division, ROVII Office Address: Imus Avenue, Cebu City Telefax: (032) 255-1516 / (032) 253-9095 E-mail Address: [email protected] ii  What I Need to Know WELCOME TO QUARTER II! You successfully made it to this point! This module now continues to the next exciting parts of the lesson, I hope you enjoy exploring it. After learning cereals and starches, this time you will be introduced to a healthier topic that you will acquire after you go through with this lesson, the Vegetables. This module discusses the lesson on the Principles of Preparing Vegetables and the Market Forms. After going through this module, you are expected to: 1. identify and familiarize ingredients available in the area; 2. enumerate market forms of vegetables and their characteristics; and 3. consider the principles of preparing vegetables upon buying. This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson Proper, Generalization, Application, Post Assessment. What I Know Before you proceed, try answering this one to test your current knowledge about Vegetables. Please do not forget to write the following on your answer sheet: Name: ___________________________________________ Yr. & Section: _________ Yr. Level & Subject (Specialization): _____________________ Module No: ____________ Name of Activity: What I Know Date: _________________ Directions: Read each of the following statements carefully and choose the letter of the correct answer. 1. How can you avoid the loss of nutrients during vegetable preparation? A. wash them before paring and cutting. B. soak in lukewarm water after cutting. C. blanch them first before paring and slicing. D. rubs the surface with plenty of salt after paring. 2. Squash contains Vitamin A, which is a fat-soluble vitamin, therefore it is better to cook it as___. A. bulanglang C. pinakbet B. ginisang kalabasa D. sautéed Squash with Tofu 1 3. Why do camote tops turn brownish-green when added to fish or pork sinigang? A. It is an indication that the vegetable is overcooked. B. It is a normal reaction of the chlorophyll with the acetic acid in vinegar. C. The compounds in vegetables react with the medium where it is cooked. D. The brownish-green color indicates that the chlorophyll content is enhanced. 4. Cabbage develops strong flavors when cooked because of the sulfur compounds that give it a unique characteristic. To avoid this, you should____. A. add fats to the recipe B. lengthen the cooking time C. avoid overcooking the vegetable D. use plenty of water in cooking the vegetable 5. What must be done to inactivate the enzyme and avoid the browning of fruits like santol after paring? A. soak in water with alum. B. blanch for a few minutes. C. boil until the tissue softens. D. cool in the refrigerator for several minutes 6. Vegetables are essential sources of vitamins and minerals that are important to one’s health and well–being. Which of the following vegetable is rich in Vitamin B complex which is important for metabolism? A. Alugbati B. Ampalaya Tops C. Bell pepper D. Petchay 7. Which of the following vegetable is high in moisture content? A. Green leafy B. Legumes C. Nuts D. Tubers 8. Which of the following vegetable belongs to the onion family? A. Artichoke B. Brussels sprouts C. Shallot D. Spinach 9. This nutrient keeps the eye and skin healthy and helps to protect against cataracts and macular degeneration. A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin D 10. Which vegetable is advisable to use for chiffonade knife cut? A. Asparagus B. Carrots C. Petchay D. Potato What’s New Try to answer the following question and explain further. Answer this on a separate sheet of paper or in your notebook. 1. What foods/dishes do you or your family usually prepares in a week and a month? Enumerate as much as you can. 2. What makes your dish more delicious and healthier aside from condiments and spices? 3. Are vegetables important? Why? After answering them, you will now be introduced to the lesson of this module. 2  What’s It To further enhance your knowledge about vegetables, read the information necessary for you to know about them. The lesson deals with the classification of plant parts in market forms. It includes the different terms related to the preparation of fruits and vegetables. 1. Vegetables and fruits are selected according to season availability, quantity, quality, and price 2. Vegetables, fruits, and potato accompaniments are selected to complement and enhance menu items. 3. A variety of vegetables and fruit dishes are prepared using suitable cookery methods to preserve optimum quality and nutrition. 4. Vegetables and fruits are attractively presented using suitable garnishes. DEFINITION OF TERMS 1. Vegetables – the edible parts of the plant including the leaves, tubers, bulbs, stems and stalks, shoots, roots, and flowers. 2. Preserve - to keep safe, free from spoilage. 3. Frozen - process to prolong shelf life, covered with ice to prevent spoilage and the growth of microorganism temperature of 0oF (8oC) or below. 4. Appetizers - a portion of food or drinks served before the main course 5. Braise - To cook slowly in a covered pot in a small amount of liquid. 6. Broil - to cook directly over live coal. 7. Garnish - to decorate dishes with pieces of colorful and contrasting food. Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flowers used in a dish either raw or cooked. Vegetables give color, texture, and flavor to our meals. They also give vitamins and minerals. Vegetables provide nutrients vital for the health and maintenance of your body. Eating vegetables provides health benefits to people like reduced risk of some chronic diseases including heart attack and stroke protect them against certain types of cancers, reduce obesity and type 2 diabetes, lower blood pressure, reduce the risk of developing kidney stones and help decrease bone loss. Vegetables are important sources of many nutrients, including potassium, dietary fiber, Folate (folic acid), vitamin A, and vitamin C. Diets rich in POTASSIUM may help maintain normal blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and kidney beans. 3  DIETARY FIBER from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower the risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. FOLATE (FOLIC ACID) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition, 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spinal bifida, and anencephaly during fetal development. VITAMIN A keeps eyes and skin healthy and helps to protect against infections. VITAMIN C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption. Among the most versatile of nature’s many food substances are fruits and vegetables. They can be eaten cooked or raw; in their native state or a completely changed appearance; by themselves or in combination with other food items. Almost any preparation or serving is possible and appropriate for these food items. Fruits and vegetables give color, flavor, and texture to our meals. In addition, fruits and vegetables are important sources of vitamins and minerals needed for the growth and normal physiologic functioning of the body. The diverse and interesting flavors of fruits and vegetables make our meals more appetizing. CLASSIFICATION OF VEGETABLES Vegetables are classified according to PARTS OF THE PLANT USED, CHEMICAL COMPOSITION, and NUTRITIVE VALUE. 1. ROOTS is the fleshy part of a plant that holds itself in the soil. YAM BEAN POTATO CARROTS UBE 4 2. BULB OR ONION FAMILY is an underground bud that sends down roots and is made up of very short stems covered with layers. Example: garlic, onion, leeks, chives, and shallots. GARLIC ONION LEEKS CHIVES SHALLOTS SCALLIONS 2. SEEDS AND PODS are parts from which a new plant will grow. Examples are: mungbean, okra, cowpea, kidney bean, soybean, corn, etc. MUNGO BEANS OKRA COWPEA BEANS KIDNEY BEANS SOYA BEANS CORN 5 4. STEMS AND SHOOTS are stalks supporting leaves, flowers, and fruits. Examples are artichoke, asparagus, celery, fennel, bamboo shoots ASPARAGUS CELERY ARTICHOKE FENNEL BAMBOO SHOOTS 5. LEAVES include Alugbati, Ampalaya leaves, Camote tops, Kangkong, Spinach, Cabbage, Lettuce, Petchay, Bokchoy. SPINACH AMPALAYA LEAF ALUGBATI CAMOTE TOPS KANGKONG CABBAGE LETTUCE PECHAY & BOKCHOY 6 6. FRUITS examples are avocado, pepper, tomato, and eggplant. 7. FLOWERS are exemplified by cauliflower, broccoli, squash flower, banana blossom, and caturay. CAULIFLOWER SQUASH BLOSSOM BROCCOLI BANANA BLOSSOM KATURAY 8. GOURD FAMILY examples include cucumber, pumpkin, chayote, and ampalaya CUCUMBER PUMPKIN CHAYOTE AMPALAYA 7 9. MUSHROOM FAMILY are the fleshy and edible fruit bodies of several species of macrofungi (fungi that bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogenous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include an absence of poisonous effects on humans and desirable taste and aroma. ENOKITAKI SHIMEJI KING TRUMPET WHITE MUSHROOM KHUMBI BROWN BUTTON According to Chemical Composition 1. Carbohydrate-rich – examples: seeds, roots, and tubers 2. Protein-rich - include seeds such as legumes and pulses 3. Fat rich – examples: nuts, olives, and avocado 4. High moisture content – examples: mushrooms, tomatoes, celery, cauliflower, 5. radish, lettuce, and cabbage According to Nutritive Value 1. Minerals 2. Vitamins 3. Other carbohydrates According to pigment or color 1. Green color pigment – CHLOROPHYLL – peas, asparagus, green bean, cabbage, spinach, broccoli, green pepper 2. Yellow and Orange pigment – CAROTENOIDS – carrots, yellow camote, squash, ripe papaya, corn. 3. Red color pigment – ANTHOCYANINS– (red, blue, and purple) red cabbage, beets, red pepper, pimento, tomatoes, red watermelon. 4. White color pigment – ANTHOXANTHINS – potatoes, yellow-skinned onions, cauliflower. Flavonoids- are pigments widely distributed in plants and include ANTHOCYANINS and ANTHOXANTHINS. 8 According to flavor and aroma 1. mild 2. strong 3. pungent Texture and Characteristic of Vegetables and Fruits 1. Toughness 3. Slicing quality 2. Stringiness 4. Crispness Major Flavor Component of Fruits a. Sugar d. Tannins b. Acids e. Some volatile constituents c. Sulfur compound The Standard for Cooked Vegetables 1. Cooked vegetables which are not starchy should be tender but still slightly crisp. 2. The starchy vegetables such as potatoes should be soft throughout. 3. Cooked vegetables should be flavored and pleasant to the taste. 4. Seasonings and sauces should not dominate the natural flavor of the vegetables but complement them. 5. Color is very important to the appearance of vegetables. Flavor Components of Vegetables 1. Sugar Fructose – the natural sugar that provides sweetness in vegetables. 2. Glutamic Acid – This forms a product called monosodium glutamate when combined with salt. It is found in large amounts from young and fresh vegetables. 3. Sulfur compounds – Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli. Color Components 1. Chlorophyll – a fat-soluble compound responsible for the green color of plants. When combined with an acid, it forms pheophytin which produces an olive-green color. When combine with alkali, it forms chlorophyllin which produces a more intense green color. The addition of baking soda when cooking those results to brighter green color is an example. 2. Carotenoids – the yellow, orange to red soluble pigments found in plants. 2.1. beta carotene from carrots and squash 2.2. lycopene, from tomatoes 3. Flavonoids 3.1. Anthoxanthin – responsible for the yellow pigments 3.2. Anthocyanins – responsible for red and blue to violet pigments (beets) Tube, eggplant 9 Factors to consider in choosing good quality vegetables 1. Freshness. Fresh vegetables should be crisp and bright in colors. 2. Absence of decay or insect infestation 3. No mechanical damage or injury. 4. The right degree of maturity 5. Variety. Different varieties differ in color shape, texture and sometimes flavor. Vegetables are good sources of food nutrients that are very important in everyday meals. Nutritional Value of Vegetables 1. Vitamin A Green leafy vegetables are sources of vitamin A. Examples: alugbati ampalaya leaves kalabasa leaves malunggay, petchay, sili, leaves. 10  2. Vitamin C Examples: cabbage – type vegetables like bell peppers, lettuce, potatoes dark green and yellow vegetables. 3. Vitamin B – complex Beans and leafy greens are rich sources of vitamin B – complex. Examples: ampalaya tops, kulitis, saluyot, dried beans. 4. Complex carbohydrates Complex carbohydrates are carbohydrate molecules with more than 20 – sugar residues. They are called as a polysaccharide. Functions of Carbohydrate: 1. Source of energy (protein sparing and prevents 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 Examples: wheat bran, whole-grain bread, and cereals, cabbage, carrots, Brussels sprouts Preparing Fresh Vegetable 1. Washing Wash all vegetables thoroughly Scrub well-unpeeled vegetables, like potatoes for baking Wash green leafy vegetables in several changes of cold water After washing, drain well and refrigerate lightly covered to prevent drying. 11  2. Soaking Do not soak vegetables for long periods to prevent flavor and nutrient loss. Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects. Limp vegetables can be soaked briefly in cold water to restore crispness. 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, eggplants, sweet potato) or hold underwater 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 cube shapes 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 cuts 7. Pays Anne (Fermi ere) – making curves or uneven cuts of the same thickness 8. Rondelle – making a cylindrical cut 9. Bias –making a diagonal cut 10. Oblique, or roll cuts – making the diagonal cut by rolling the long cylindrical vegetables SAFE AND ACCURATE CUTTING TECHNIQUES IN PREPARING VEGETABLES ACCORDING TO ENTERPRISE STANDARDS. A. Trimming Artichoke bottom 1. Start by filling a bowl with cold water and lemon it. (You could also use a dash of vinegar) this will slow the browning on the surface of the artichoke when it is cut and exposed to air. 12 2. Pull out the tough outer, dark green leaves of an artichoke. 3. Continue removing leaves until you are left with light-colored, tender leaves. Rub surfaces with lemon. 4. Slice off the top one inch. 5. Trim the remaining dark green surfaces at the base, including stalk, and continue to rub with lemon. 6. Cut the artichoke in half. 7. Use a spoon to remove hairy fibers in the center of the artichoke. 13  8. Pull out all the tough red fibers, leaving the soft green leaves in place. 9. Cut the artichokes lengthwise into sizes that suit your recipe and place it in the water bath with lemon before cooking. A. Trimming Asparagus 1. Hold a spear of asparagus in each hand. 2. Bend downward with each end until it breaks into two. 3. Repeat with the whole bunch of asparagus. Purplish ends on the left are destined for stock, and greenish spears are to be trimmed. 14  4. Trim or cut them into one-inch lengths for cooking. B. Preparing Avocados 1. Grip the avocado gently on one side with one hand, cut the avocado lengthwise around the seed. 2. Open the avocado into halves to expose the seed. 3. Scoop out the seed with the use of a spoon or scooper. 4. Gently tap the seed with a knife and twist to get the seed out and discard. 5. Scoop out the avocado flesh with a spoon or scooper. 15  6. Slice avocado into segments. C. Cutting and Shredding Cabbage 1. Pull off any bruised or wilted outer leaves from a red or green cabbage head. 2. Cut the cabbage into halves. 3. Cut the halves into quarters lying flat side down on the cutting board. 4. Use a paring knife to remove the hardcore. Repeat with remaining cabbage quarters. 5. Cut into slices or shred the cabbage to your desired thickness. 16 D. Peeling and Crushing Garlic 1. To remove the paper skin of garlic, cut off the base of the clove. 2. Place the clove on a board and gently slam it with the flat side of a knife. 3. The skin will burst and can easily be removed. 4. Cut the garlic into slices as thin as possible. 5. From garlic slices, mince it. 6. Crush the garlic as you want. 17 E. Cleaning Leeks 1. Cut off and discard the dark green leaves. Trim and discard the roots. 2. Cut the stalk into half lengthwise. 3. Slice them crosswise. 4. Transfer them to a bowl of cold water and swish them around a few times. 5. With hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface (or colander). 6. Discard the water with the remaining grit. Repeat until the water is clear and ready to be cooked 18  What’s More Please do not forget to write the following on your answer sheet: Name: ___________________________________________ Yr. & Section: _________________ Yr. Level & Subject (Specialization): _____________________ Module No: ____________ Name of Activity: What’s More Directions: Identify and classify the given pictures. Name Classification 1. 2. 3. 4. 5. 6. 19  7. 8. 9. 10. What I Have Learned Please do not forget to write the following on your answer sheet: Name: ___________________________________________ Yr. & Section: _________________ Yr. Level & Subject (Specialization): _____________________ Module No: ____________ Name of Activity: What I Have Learned Date: __________________ Directions: Identify the different methods of preparing fresh vegetables 1. 2. 3. 20  4. 5. 6. 7. What I Can Do Please do not forget to write the following on your answer sheet: Name: ___________________________________________ Yr. & Section: _________________ Yr. Level & Subject (Specialization): _____________________ Module No: ____________ Name of Activity: What I Can Do Directions: Perform pinakbet through a video. Explain your procedure through your output. Submit your output as per instructions of your teacher. Your performance will be evaluated using the given rubrics below. CATEGORY Mastered 4 Validated 3 Developing 2 1. Mise en Place All food and Some items are Item being looked (food, tools equipment are assembled. Time is for as needed. equipment) assembled prior to taken to find items Unprepared to starting any food as needed. begin prepping preparation food. 2. Use and All tools are used Some tools are Tools and selection of safely and used questionably. equipment are knives, tools correctly. Proper Some thought is being misused. equipment care is taken for being given to the Does not fully the selection of use of equipment. understand the tools in an basics of using the unhurried manner. equipment. 21 3. Sanitation Great care is taken Some care is taken Little or no care as (temperature, to keep self, food to keep self, food to how food is being food handling, areas, and kitchen areas, and kitchen handled. Little care kitchen area) areas clean to avoid areas clean to avoid is taken to keep self cross- cross- and kitchen area contamination. contamination. clean. 4. Follows recipe Checks and Checks recipe but Does not read the double-checks asks others for a recipe, relies on the recipes carefully. bit more direction. word of the other Asks questions of Not a lot of group members. group members, planning was done Constantly asks and carefully plans in the process. what to do next. process. 5. Time Has planned out Has given some Has not given any Management what items to thought to the thought to the prepare first. Is timing of items. timing of items. very mindful of the Needs to improve Relies too much on time, as not to on understanding others to be told prepare items too of which items to what to do. early, or too late. prepare first. TOTAL SCORE 20/20 Assessment Please do not forget to write the following on your answer sheet: Name: ___________________________________________ Yr. & Section: _________________ Yr. Level & Subject (Specialization): _____________________ Module No: ____________ Name of Activity: Assessment Date: __________________ Directions: Read each of the following statements carefully and choose the letter of the correct answer. 1. Which of the following set of vegetables is rich in carbohydrates? A. legumes, peas, and beans B. Mushroom, tomatoes, and radish C. Nuts, olives, and avocado D. Seeds, roots, and tubers 2. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli? A. Flavonoids C. Sugar B. Glutamic acid D. Sulfur compounds 22 3. Which tool is used to drain excess water after washing vegetables? A. Bowls C. Steamer B. Colander D. Utility tray 4. Which of the following is cooking by placing blanched or raw vegetables in the pan, adding liquid (stock, water, wine) then covering and cooking it slowly? A. Baking C. Braising B. Boiling D. Sautéing 5. Which fat-soluble compound is responsible for the green coloring of plants? A. Anthocyanins C. Chlorophyll B. Carotenoids D. Lycopene 6. Mrs. Cabrillas needs more supply of Vitamin A. Which of the following will she eat to give her the nutrient she needs? A. Alugbati C. Potatoes B. Lettuce D. Saluyot 7. Which of the following plating styles is NOT a classic arrangement? A. The main item is in the center, with vegetable distributed around it. B. The vegetable item in front and main item, starch item and garnish at the rear. C. The main item is in the center with neat piles of vegetables carefully arranged around. D. The starch or vegetable item is heaped in the center while the main item is sliced and leaned up against it. 8. Chef Shane Shan will cook chop suey. She is about to remove the hardcore of a cabbage. Which of the following knife will she use? A. Butcher knife C. Cutting knife B. Channel knife D. Paring knife 9. What kind of knife is used in slicing gourd vegetables? A. Butcher knife C. Paring knife B. French knife D. Peeler 10. At what temperature in a dry, dark place should potatoes and onions be stored? A. 50 – 650F C. 60 – 850F B. 40 – 45 F 0 D. 70 – 950F 11. Which of the following vegetables is cooked uncovered? A. Fruit vegetables C. Roots and tubers B. Green vegetables D. Yellow vegetable 12. Which of the following is a fruit vegetable? A. Cabbage C. Shallots B. Petchay D. Tomato 13. The following are gourd family EXCEPT for _________. A. Chayote C. Pumpkin B. Cucumber D. Radish 14. The following statement describes the freshness of vegetables EXCEPT one. 23  A. The right degree of maturity. B. No mechanical damage or injury. C. Presence of decay or insect infestation. D. Vegetables should be crisp and bright in colors. 15. Arrange the following steps in washing the vegetables from the 1 st step to the last one. 1. Wash all vegetables thoroughly 2. Scrub well the unpeeled vegetables, like potatoes for baking 3. Wash green leafy vegetables in several changes of cold water 4. After washing, drain well and refrigerate lightly covered to prevent drying. A. 4-3-1-2 C. 3-4-2-1 B. 1-2-3-4 D. 3-1-2-4 Answer Key Bamboo-shoots 10. Leeks-Stem 9. Mushrooms-shoots 8. Washing 7. Spinach-leafy 7. Peeling 6. Beets-Roots 6. Soaking 5. Asparagus-stems 5. Washing 4. Artichoke-Roots and Tubers 4. Soaking 3. Petchay-Cabbage 3. Cutting 2. Avocado-Fruit 2. Washing 1. Chayote-Gourd 1. I HAVE LEARNED WHAT I CAN DO WHAT References Competency-based Learning Materials Food Trades Level III Fourth Year PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS Department of Education Republic of the Philippines http://www.blisstree.com/2010/02/26/food/cooking-essentials-mirepoix/ , retrieved on October 20, 2020 http://mouthyhousewives.com/wendi/hey-hey-hey-its-a-cooking-planit-spicegiveaway, retrieved on October 20, 2020 http://www.amazon.com/b?node=16310281, retrieved on October 20, 2020 http://www.itslife.in/vegetarian-recipes/soups/carrot-cucumber-clearvegetable-soup, retrieved on October 20, 2020 http://cbsop.com/recipes/thick-and-creamy-potato-bacon-soup/, retrieved on October 20, 2020. 24