TLE 1st Quarter Food Preparation PDF

Lesson 1: Preparing Kitchen Tools, Equipment, and Ingredients in Food Preparation MADE BY APPLE A. PONTIANO What is Mise En Place? - “Mise en place” is a French culinary term that translates to “putting in place” or “everything in its place.” - It ref...

Lesson 1: Preparing Kitchen Tools, Equipment, and Ingredients in Food Preparation MADE BY APPLE A. PONTIANO What is Mise En Place? - “Mise en place” is a French culinary term that translates to “putting in place” or “everything in its place.” - It refers to the practice of preparing and organizing ingredients and equipment before cooking. Types of Kitchen Tools and Equipment 1. Primary Cooking Equipment - ranges, ovens, steam kettles, griddles, fryers, steam cookers, and electronic and microwave ovens. 2. Auxiliary Cooking Equipment - mixers, slicers, cutters, grinders, choppers, molders, blenders, peelers, toasters, waffle irons, egg cookers, coffee makers, food warmers and coolers, racks, sinks, refrigerators, and freezers.  Lesson 2: Preparing Vegetable Dishes MADE BY APPLE A. PONTIANO Vegetables: Nature and Characteristics - Vegetables are plants or parts of plant used as food. - They are rich sources of vitamins, minerals, and fiber. Parts of Plants Used as Vegetables 1. Roots - these are underground parts of plants such as sweet potatoes, cassava, carrot, radish, jam bean or singkamas, and ube. 2. Tubers - these are short, thickened fleshy part of an underground stem. 3. Seeds - these are parts from which a new plant will grow, examples of these are legumes or beans like mung beans. 4. Bulbs - these are underground buds and are made of very short stems covered with layers like garlic and onions. 5. Leaves - these include the onion family like spring onions, scallions, and a wide variety of leaves like sili leaves, ampalaya, alugbati, and kangkong. 6. Stems and Shoots - these are the stalks supporting the leaves, flowers, or fruits. 7. Fruits - these include those cooked as viands like ampalaya, patola, upo, eggplant, and squash. 8. Flowers - examples of these are bulaklak ng kalabasa, bulaklak ng saging, and cauliflower. Market Forms of Vegetables 1. Fresh - newly-harvested produce sold in the market. 2. Canned vegetables 3. Frozen vegetables - they are grown and packed in the same controlled conditions as canned vegetables. 4. Dried and dehydrated vegetables  Lesson 3: Preparing and Cooking Egg Dishes MADE BY APPLE A. PONTIANO Definition and Characteristics of Eggs - Unclassified egg refers to chicken eggs since they are the most widely consumed in the country and in other countries. 1. Color - white, brown, mixed 2. Weight: Jumbo = >68 grams Extra Large = 62-68 grams Large = 55-61 grams Medium = 48-54 grams Small = 41-47 grams Very small =