3. PLAY A GAME
DIRECTION: Crossword puzzle look the word of the different types of
vegetables and different types of tools in the table .
4. C A R R O T S S R D
A E T E E B T A S T
B A L S D S E U R N
B O D E E A A T R A
A V W V R C M E E L
G E I L R Y E P L P
E N D A S R R A E G
K H S I D A R N E G
B R O C C O L I P E
6. LESSON 1 PREPARE VEGETABLE
DISHES
Objectives:
At the end of the lesson, the students shall:
a) .Classify the vegetables according to plants,
chemical, compositions, and it’ s nutritive values.
b) Identify the tools and Utensils
c) . Importance of vegetables.
7. Perform Mise’ En Place
Before being ready to serve, vegetables must be prepared.
Utilized as a component in a prepared dish. Before
preparing, you must enumerate the numerous vegetable
varieties and the various tools and equipment required for
vegetable preparation. It is a crucial component to take
into account when preparing veggies
8. Classifications of Vegetables
According to parts of plants
Gourd family - cucumber, pumpkin, chayote
Gourd family, also known as the Cucurbitaceae family of
herbaceous vines (which includes cucumber, melon, squash,
and pumpkin), Magnoliopsids are a family of flowering plants
in the dicot phylum that have two cotyledons (embryonic
leaves) in the seed that typically emerge at germination.
9. Seeds and pods
beans, peas, corn, okra
A pod is a seed container that
grows on plants such as peas
or beans.
10. Fruit Vegetables
avocado, eggplant, sweet pepper,
tomato
Fruits and vegetables: According to botanists, some
plant parts, such as tomatoes, avocados, eggplants,
cucumbers, green peppers, zucchini, butternut
squash, and others, are classified as fruits since
they are the fleshy sections of the plant that
contain the seeds. In terms of diet and cuisine,
these foods are viewed as vegetables rather than
fruits
11. Roots and tubers
beet, carrot, radish, turnip,
artichoke, potato, sweet potato
Root and tuber crops (Crop Groups 1 and 2) contain tubers like
potatoes and sweet potatoes as well as leaves from root crops
like beet tops and beet leaves. In Table 5, the values and
planted acres for these crop kinds are shown. Information on
pests and growing conditions can be found in the thorough
descriptions of each crop in this area. For each Crop Group, a
star denotes the representative crops
12. Cabbage family
cabbage, broccoli, cauliflower, Brussels
sprouts, bokchoy
Cauliflower, bok choy, broccoli, Brussels sprouts, turnip,
and radish are a few of the other vegetables that belong
to the cabbage family. Asparagus in theThe potential
health advantages of the cabbage family, particularly their
ability to prevent cancer, have received substantial
research (National Cancer Institute, 2012).
13. Onion family -
onion, scallion, leek, garlic, shallot
A genus of lily-family plants called Allium includes
pungent species like onions. The genus Allium has a huge
number of species, and they are frequently referred to as
"the stinking lilies" because of their strong odor. There
are shallots, chives, leeks, onions, and garlic among
them.
15. Stalks, stems, and shoots -
artichoke, asparagus, celery, fennel,
bamboo, shoots
Stem vegetables are those that have shoots
or stalks which can be consumed
16. Mushrooms
A mushroom or toadstool is the fleshy, spore-
bearing fruiting body of a fungus, typically
produced above ground, on soil, or on its food
source
17. 2. According to Chemical Composition Carbohydrates-
rich vegetables – seeds, roots, tubers Protein-rich vegetables
–legumes, peas, beans Fat-rich vegetables – nuts, olives, avocado High
moisture content – mushroom, tomatoes, radish, green leafy vegetables
3. According to Nutritive Value The
following is based on their nutrient content since
fruits and vegetables are good sources of
vitamins and minerals. Vitamin A-rich vegetables
– green leafy and yellow fruits and vegetables
Vitamin C-rich vegetables – yellow vegetables
Vitamin B (complex) – legumes, peas, beans
18. 1. Sugar – Fructose – the natural sugar that provides the
sweetness in vegetables.
2. Glutamic Acid – This forms a product called
monosodium glutamate when combined with salt. It
is found in large amount 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.
Flavor Components of Vegetables
19. Color Components
1. Chlorophyll – a fat soluble compound responsible for the green
color of plants. When combined with acid, it forms pheophytin which
produces an olive green color. When combine with alkali, it forms
chlorophyllins which produces a more intense green color. The addition of
baking soda when cooking that 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
20. 3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to violet pigments
(beets) Tube, eggplants
30. PARING KNIFE
Handy and versatile for small cutting jobs. An
essential tool for processing vegetables and fruits
such as deseeding, small cuts, peeling
31. CHEF KNIFE
A chef's knife is a multi-purpose kitchen
tool that can be used to slice, dice, and
chop ingredients with precision.
32. CHOPPING BOARD
A cutting board (also known as a
chopping board) is a kitchen utensil used
as a protective surface on which to cut or
slice things. Cutting boards are often
made of wood, plastic or cork. Glass
cutting boards are also available, and
although easy to clean, may dull or
damage a knife during use.
33. COLANDER
A colander is a kitchen utensil that is
primarily used to rinse vegetables or strain
foods such as pasta. The bottom is perforated,
which allows for water or liquid to drain
through while holding on to the solids inside
34. BOWLS
A bowl is a typically round dish or
container generally used for preparing,
serving, or consuming food
35. UTILITY TRAY
Is used to hold ingredients in large quantities.
WIRE WHISK: Is used to beat or whip egg whites
or cream. WOODEN SPOON: Is also called
mixing spoon which comes in various sizes
suitable for different types of mixing
36. SAUTE PAN
The sauté pan serves many purposes,
and can be used for sautéing, poaching,
braising, and deep frying. Its large
surface area makes it ideal for stirring
ingredients while its construction
ensures superior heat retention when
cooking.
37. STEAMER
Steamers are used primarily to cook vegetables,
seafood, and other foods where moisture retention is
essential to visual appearance and taste. Food cooked
in a steamer also maintains more of its nutritional value
38. OVEN
An oven is a chamber used for cooking, heating,
baking and grilling food. They are many types of
ovens ranging from home ovens, wall ovens,
industrial ovens and earth ovens. An oven uses
either gas or electricity to cook food.
