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    Store Vegetable Dishes

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    rizalyn alegre
    The document provides instructions for storing various types of vegetables and seafood. Fresh vegetables like potatoes and onions should be stored in a cool, dry, dark place, while other vegetables must be refrigerated. Peeled or cut vegetables should be wrapped to prevent drying and spoilage. Frozen vegetables are stored at 0°F and should not be refrozen once thawed. Dried vegetables are stored in a cool, dry, well-ventilated area. Canned vegetables should be kept in a cool, dry place away from sunlight and off the floor, and damaged cans should be discarded.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Store Vegetable Dishes

    Uploaded by

    rizalyn alegre
    1K views11 pages
    The document provides instructions for storing various types of vegetables and seafood. Fresh vegetables like potatoes and onions should be stored in a cool, dry, dark place, while other vegetables must be refrigerated. Peeled or cut vegetables should be wrapped to prevent drying and spoilage. Frozen vegetables are stored at 0°F and should not be refrozen once thawed. Dried vegetables are stored in a cool, dry, well-ventilated area. Canned vegetables should be kept in a cool, dry place away from sunlight and off the floor, and damaged cans should be discarded.

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    STORE VEGETABLE DISHES.pptx

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    The document provides instructions for storing various types of vegetables and seafood. Fresh vegetables like potatoes and onions should be stored in a cool, dry, dark place, while other vegetables must be refrigerated. Peeled or cut vegetables should be wrapped to prevent drying and spoilage. Frozen vegetables are stored at 0°F and should not be refrozen once thawed. Dried vegetables are stored in a cool, dry, well-ventilated area. Canned vegetables should be kept in a cool, dry place away from sunlight and off the floor, and damaged cans should be discarded.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views11 pages

    Store Vegetable Dishes

    Uploaded by

    rizalyn alegre
    The document provides instructions for storing various types of vegetables and seafood. Fresh vegetables like potatoes and onions should be stored in a cool, dry, dark place, while other vegetables must be refrigerated. Peeled or cut vegetables should be wrapped to prevent drying and spoilage. Frozen vegetables are stored at 0°F and should not be refrozen once thawed. Dried vegetables are stored in a cool, dry, well-ventilated area. Canned vegetables should be kept in a cool, dry place away from sunlight and off the floor, and damaged cans should be discarded.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    STORE VEGETABLE DISHES

     Fresh Vegetables

    1. Potatoes and onions are stored at cool temperature (50-65) in a dry


    dark place.
    2. Other vegetables must be refrigerated. To prevent drying they should
    be kept covered or wrapped.
    3. Peeled and cut vegetables should be covered or wrapped, and use
    quickly to prevent spoilage.
    4. Potatoes, eggplants and other vegetables that brown when cut should
    be treated with an acid or blanched them to inactivate the enzyme that
    cause browning. Raw, cut potatoes are held in cold water for a short
    time.
    5. Store all fresh vegetables for a short time.
     Frozen Vegetables

    1. Store at 0⁰F (-18⁰C), or colder in container until ready for use.


    2. Do not refreeze thawed vegetables.

     Dried Vegetables

    1. Store in a cool (less than 75⁰F) dry, well ventilated place.


    2. Keep well sealed and off the floor.

     Canned Vegetables

    1. Keep in a cool dry place, away from sunlight and off the floor.
    2. Discard cans that show signs of damage (swollen, badly dented rusted cans).
    PREPARE AND COOK SEAFOOD DISHES

    • Seafood is any form of sea life regarded as a food by humans. Seafood includes
    fish and shellfish. Shellfish include various species of mollusks, crustaceans, and
    echinoderms. A wide variety of fish and seafood are available in the market from
    many different sources.
    CLASSIFICATIONS OF SEAFOOD

    • Fish products are divided into two categories


    1. Fin fish→ fish with fins and internal skeletons
    A. Saltwater fish
     Flatfish
     Flounder
     Sole

     Round fish
     Black sea bars
     Bluefish
     Cod
     Grouper
    B. Freshwater fish

     Cat fish
     Eel
     Tilapia

    2. Shellfish→ fish with external shells but no internal bone structure. They have hard
    outer shells.
    • Two classifications of shellfish

    A. Mollusks → are soft sea animals.


     Bivalves― they have a pair of hinged shells (clams, oysters)
     Univalves ― they have a single shell (abalone)
     Cephalopods― (octopus, squid)
    B. Crustaceans → are animals with segmented shells and jointed legs (shrimps,
    crabs).
    • PARTS OF A FISH
    • Composition and stucture
    Fish consists of water, protein, fats and small amount of minerals and vitamins.
    Fish has a very little connective tissue. It means:

    1. Fish cooks very quickly, even at low heat


    2. Fish is naturally tender. High heat will result to toughening of protein.
    3. Moist- heat methods are used not to create tenderness but to prevent
    moistness and provide variety.
    4. Cooked fish must be handled very carefully.

    1. Fat Fish→ are those that are high in fat. (salmon, tuna, trout, mackerel).
    2. Lean Fish→ are those that are low in fat. (sole, cod, red snapper bass).

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