Module 6- Cookery

1. Module 6
VEGETABLE DISHES

2. 6.1What are Vegetables and Examples
Among the most versatile of nature’s many food substances are the fruits and
vegetable. They can be eaten cooked or raw; in their native state or in a
completely changed appearance; by themselves or in combination with other
Food items. Almost any way, shape, or fashion of 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 growth and normal
physiologic functioning of the body. The diverse and interesting flavors of
fruits and vegetables make our meals more appetizing.
6.2 What are considered Vegetable
All parts of herbaceous plants eaten as food by humans, whole or in part, are generally considered
vegetables.
Since "vegetable" is not a botanical term, there is no contradiction in referring to a plant part as a fruit while
also being considered a vegetable.
 Tomato is botanically a fruit but is commonly considered a vegetable.
 Mushrooms, though belonging to the biological kingdom, fungi, are also commonly considered
vegetables.
 Vegetables can include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs
(garlic), seeds (peas and beans) and of course the botanical fruits like cucumbers, squash, pumpkins,
and capsicums.
6.3 CLASSIFICATION / TYPES OF VEGETABLES
Vegetables are classified according to parts of plants used, chemical composition, and nutritive
value.
According to Parts of Plant Used
1. Roots are underground parts of the plant. Example: cassava, sweet potato, taro, radish, yam
beans, togue and ube.
2. Tubers are short thickened, fleshy parts of an underground stem like potato.
3. Bulbs are underground buds that send down roots and are made up of very short stems covered
with layers. Example : garlic, onion, leeks, chives and shallots.
4. Seeds are parts from which a new plant will grow. Example mungbean, garbanzos, cow pea,
kidney bean, soy bean, white bean.
5. Stem and shoots are stalks supporting leaves, flowers, and fruits
6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery, spinach, cabbage,
mustard, petchay, pepper leaves.
7. Fruits include ampalya, upo, sayote, cucumber, eggplant, bread fruit , okra, patola, squash, tomato
and sweet pepper.
8. Flowers are exemplified by cauliflower, squash flower and caturay
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, radish, lettuce, and
cabbage

3. According to Nutritive Value
1. Minerals
2. 2.Vitamins
3. 3.Other carbohydrates
4.
According to Pigment or Color
1. Green color pigment –CHLOROPHYL –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,
pamintom, tomatoes, red water melon.
4. White color pigment –ANTHOXANTHINS –potatoes, yellow skinned onions, cauliflower.
Flavonoids-are pigments widely distributed in plants and include ANTHOCYANINS and
ANTHOXANTHINS.
According to flavor and aroma
1. mild
2. strong
3. pungent
Texture and Characteristic of Vegetables and Fruits
1. Toughness
2. Stringiness
3. Slicing quality
4. Crispness
Note: The difference between fruits and vegetables
Fruits and vegetables are classified from both a botanical and culinary
standpoint.Botanically, fruits and vegetables are classified depending on which part of the plant
they come from.
-A fruit develops from the flower of a plant, while the other parts of the plant are categorized as
vegetables.Fruits contain seeds, while vegetables can consist of roots, stems and leaves.
-From a culinary perspective, fruits and vegetables are classified based on taste. Fruits generally
have a sweet or tart flavor and can be used in desserts, snacks or juices.
-Vegetables have a more mild or savory taste and are usually eaten as part of a side dish or main
course.

4. 6.4 Importance of Vegetables
Why is it important to eat vegetables?
Eating vegetables provides health benefits – people who eat more
vegetables and fruits as part of an overall healthy diet are likely to have
a reduced risk of some chronic diseases. Vegetables provide nutrients
vital for health and maintenance of your body.
Nutrients
Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings
may add fat, calories, and/ or cholesterol.)
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 to maintain healthy 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.
Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels
and may lower risk of heart disease. Fiber is important for proper bowel function. I t 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, spina 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.
Health benefits
Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart
disease, including heart attack and stroke.
Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against
certain types of cancers.
Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart
disease, obesity, and type 2 diabetes.
Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood
pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss.
Eating foods such as vegetables that are lower in calories per cup instead of some other higher-
calorie food may be useful in helping to lower calorie intake.

5. 6.5Appropriate Cooking Methods of Vegetables
Reminders in the Preparation of Vegetable Dishes
1. The best vegetables to serve are those that have fresh garden look and taste.
2. Cook vegetables whole or in big pieces, Use a little amount of water unless it is soup or sauce, and
cover the pot while cooking.
3. Cook legumes like monggo, garbanzos, and sweet peas, initially in high heat. When the water is
already boiling, lower the heat to simmering point.
4. You may combine legumes with meat and other vegetables or they maybe cooked in a syrup and
served as dessert.
5. Vegetables that are eaten raw, like lettuce and tomatoes, should be well washed even though they do
not look dirty.
Ways of cooking vegetables
1. Blanching
Preferably simmer vegetables in minimum amount of water.
2. Frying
• Stir frying using a small amount of fat.
• Deep fat frying
Deep fat is used to cover or float vegetables

6. 3. Broiling
Cooking over direct heat like that of cooking “inihaw na talong.” .
4. Braising
Place food in a covered pan or skillet with about 2 tbsp. butter or moist
drippings 1 or 2 tbsp. water.
5. Steaming
6. Pressure cooking
Nutrients are often conserved due to shorter cooking time required and the use of a
small amount of cooking liquid.
Standard for Cooked Vegetables
1. Cooked vegetables which are not starchy should be tender but still slightly crisp.
2. The starchy vegetables such as potato 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 it.
5. Color is very important to the appearance of vegetables.
Vegetables Dishes
BUTTERED MIXED VEGETABLE
TOOLS AND
EQUIPMENT
INGREDIENTS
QUANTITY DESCRIPTION
casserole
knife
strainer
chopping board
measuring cup
measuring spoon
wooden spoon
sauté pan
gas or electric stove
120 g./ 4 oz
120 g./ 4 oz
120 g./ 4 oz
45 g./ 1 ½ oz
to taste
to taste
frozen sweet corn
frozen broad beans
frozen French beans
butter
salt
pepper
parsley chopped
ice cold water

7. PROCEDURE:
1. Bring water to the boil in a saucepan and, when boiling, add the vegetables. Cook for about 5- 8
minutes.
2. Transfer to ice cold water. Drain and leave to dry.
3. Melt the butter in a saucepan and add the vegetables.
4. Heat slowly, tossing or stirring occasionally, until heated through. Add salt and pepper to taste and
stir in the parsley. Serve immediately
Chopsuey
TOOLS AND
EQUIPMENT
INGREDIENTS
QUANTITY DESCRIPTION
casserole
gas or electric stove
knife
chopping board
measuring cup
measuring spoon
wooden spoon
oven
2 tbsp.
2 tbsp.
3 gloves
2 pcs.
¼ kilo
2-3pcs.
¼ kilo
2 tbsp
1 tbsp
¼ kilo
10 pieces
2 pieces
1 piece
¼ kilo
¼ kilo
2-3 stalk
2-3 stalks
2 cups
1 tbsp.
cooking oil
sesame oil (optional)
garlic crushed
onion (large)
pork, cubed
chicken giblets and liver
chicken wings cut into small pieces
fresh shrimps, shelled
fish sauce (patis)
MSG
snow peas (sitsaro)
bitchuelas
bell pepper, red and green big slices
medium sized carrot, round thin slice
cabbage, chopped 1-1/2 squares
cauliflower
broken into flowerets
leeks, chopped 1 inch long
celery, chopped 1 inch long
chicken or meat broth
cornstarch, dissolved in ¼ c. water
PROCEDURE:
1. Sauté garlic until brown adds onions.
2. When half-cooked stir in pork, giblets, liver, chicken and shrimps, sauté for 2 minutes and pour in
fish sauce.
3. Boil then season with salt and MSG; add all of the vegetables.
4. Cook until half done. Thicken with dissolved cornstarch. Do not overcook vegetables. Serve hot.

8. 6.6 Plating Vegetables

9. Definition of Terms
Study Guide Questions: Vegetable Dishes
6.1. What are the 8 types of vegetables?
6.2. What are the considered as vegetables?
6.3. What is the difference between fruits and vegetables
6.4. Why is vegetable important?
6.5. What are the ways of cooking vegetables?
References :
 https://www.cropsreview.com/types-of-vegetables.html
 http://docshare.tips/10-lm-tle-commercial-cooking-cookery_575edf95b6d87f35b18b46a8.html#
 https://www.sciencedaily.com/terms/vegetable.htm
 https://vric.ucdavis.edu/main/faqs.htm#:~:text=A%20vegetable%20is%20the%20edible,)%20and%20flowers
%20(broccoli).&text=So%20a%20tomato%20is%20botanically,is%20commonly%20considered%20a%20veget
able.
 https://www.choosemyplate.gov/eathealthy/vegetables/vegetables-nutrients-
health#:~:text=Vegetables%20are%20important%20sources%20of,to%20maintain%20healthy%20blood%20
pressure.
 https://www.researchgate.net/figure/1-Nutritional-value-of-some-commonly-grown-
vegetables_tbl1_318180771
 https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html