2. SAUCE – is a thickened liquid that is flavoured or seasoned to enhance the flavour of food
is to accompany.
STEAMING – is a simple way to cook vegetables while retaining flavour, color and nutrients
without adding fat or calories.
1. TANGY – having a pungent, fresh, or bring flavour or aroma.
2. PARSLEY – the leaves of this plant is used to garnish or season food.
3. ONE-DISH MEAL – a balanced meal that consists of dietary fiber, water and nutrients such
carbohydrates, proteins, fats, vitamins, and minerals in one dish.
4. GARNISHES – something placed around or on a food or in a beverage to add flavour,
decorative color and others.
5. THAW – the act or process of thawing.
TECHNICAL TERMS
3. 1. VINEGAR SAUCE – it is a light, easy sauce that supplies a sweet, tangy, Asian flair
steamed vegetables.
2. SWEET MUSTARD SAUCE – it provides a blend of sweet and tangy flavors to
accentuate the flavors of steamed vegetables.
3. YOGURT SAUCE – it is a cool, refreshing sauce that provide a mild herb to
vegetables.
PLATING – is the art of modifying, processing, arranging or decorating food to enhance its
aesthetic appeal. ( 5 ELEMENTS OF PLATING ).
TYPES OF SAUCES FOR VEGETABLES SAUCES
4. 1. Refrigerate peppers, lettuce and vegetables in the cabbage family.
A. Broccoli C. cauliflower E. Carrots G. Peas
B. Cabbage D. Peppers F. Lettuce H. Celery
2. Store other vegetables at room temperature.
A. Tomatoes B. Eggplant C. Squash D. Cucumbers
TECHNIQUES IN STORING VEGETABLES
5. 3. Keep certain items in a cool, dry location.
A. Sweet potatoes C. Onions ` E. Garlic
B. Potatoes D. Turnips
4. Separate onions and potatoes.
5. Avoid direct sunlight.
6. Minimize damage and remove damage items from storage.
