Chapter 3 lesson 2preparing vegetable dishes

PREPARINGPREPARING
VEGETABLE DISHESVEGETABLE DISHES
VEGETABLE AND SEAFOOD DISHESVEGETABLE AND SEAFOOD DISHES
Prepared by:
Arlyn P. Bonifacio
TLE 10
TFUCS

Any plant whose fruit, seeds, roots, tubers,
bulbs, stems, leaves, or flower parts are
used as food (such as
is called vegetable. Like fruits, vegetables are versatile
foods that add color, flavor, and texture to any meal

Learning Goals and Targets
* Discuss the principles of preparing
vegetables
* Identify the characteristics of quality
vegetables
* Thaw frozen ingredients and wash raw
vegetables following the standard procedure
* Identify the market forms of vegetable
*Check variety of vegetable dishes
following the appropriate cooking methods to
preserve optimum quality and nutrition

Principles in preparing vegetables
1. Cook
vegetables
in the
smallest
amount of
liquid
possible.

2. Cook
vegetables
the shortest
amount of
time for the
desired
tenderness.

3. For
vegetables
that have a
skin, scrub
well and cook
with the skin
on whenever
possible.

4. When
vegetables are
cut, use a
sharp knife
and cut in the
largest pieces
that are
desirable for
the recipe

5. Follow the
recipe or
directions for
cooking a
vegetable.

6. Cook
vegetables
just-in-time
for serving
on the line.

Basic Principles of Cooking
Vegetables to meet quality standards
1. Green Vegetables
Cooking
green
vegetables
have been
developed to
keep the
green color.

2. Orange and Yellow vegetables
Orange and
yellow colored
vegetables are
more stable than
green
vegetables.

3. Cook vegetables for good flavor
typical of the vegetables.
All vegetables
have some
change of
flavor during
cooking.

4. Serve vegetables at the right
temperature.
Vegetables are
placed on the
serving line, do
not overcook.

Classification of VegetablesClassification of Vegetables
The squash family.The squash family.
Roots and tubers.Roots and tubers.
Seeds and pods.Seeds and pods.
Pulses / legumesPulses / legumes
The cabbageThe cabbage
family.family.
Stems, stalks, andStems, stalks, and
shoots.shoots.
The onion family.The onion family.
Fruit-vegetables.Fruit-vegetables.
Leafy greensLeafy greens.

Gourds &Gourds & Squash FamilySquash Family
 ChayotesChayotes
 CucumbersCucumbers
 SquashesSquashes
Winter:Winter:
• AcornAcorn
• BananaBanana
• ButternutButternut
• PumpkinPumpkin
Summer:Summer:
• ZucchiniZucchini
• YellowYellow

ROOTS
Are those grown underground.Are those grown underground.
They are directly connected to the plant viaThey are directly connected to the plant via
leaves or leaf stem.leaves or leaf stem.
TUBERS
Are connected to the root system. However,Are connected to the root system. However,
they are not directly connected to the stemthey are not directly connected to the stem
and leaf system of plant.and leaf system of plant.

RootsRoots
BeetsBeets
CarrotsCarrots
Celery rootCelery root
ParsnipsParsnips
RadishesRadishes
RutabagaRutabaga
TurnipsTurnips
Water chestnutsWater chestnuts

Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
TubersTubers
Potatoes
• Mealy.
• Waxy.
• Russet.
• Red.
• Yukon.
• Sweet.

Culinary Essentials
Quality Characteristics
of Potatoes
All varieties of potatoes should be heavyAll varieties of potatoes should be heavy
and firm, without soft spots, green color, orand firm, without soft spots, green color, or
sprouting eyes.sprouting eyes.
Sweet potatoes should have dry-looking,Sweet potatoes should have dry-looking,
orange and golden-orange skins. Avoidorange and golden-orange skins. Avoid
sweet potatoes with softened ends. Thissweet potatoes with softened ends. This
marks the beginning of spoilage.marks the beginning of spoilage.
Other potatoes should have dry, tightOther potatoes should have dry, tight
skins, without wrinkles.skins, without wrinkles.

Culinary Essentials
Market Forms of Potatoes
Fresh.Fresh.
Canned.Canned.
Frozen.Frozen.
Dehydrated.Dehydrated.

Seeds and podsSeeds and pods
CornCorn
OkraOkra
Legumes: fresh beansLegumes: fresh beans
Green beansGreen beans
Haricot vertHaricot vert
PeasPeas
Pulses: dried beansPulses: dried beans

Culinary Essentials
PulsesPulses

Culinary Essentials
Types of LegumesTypes of Legumes
Legumes: are a group of plants thatare a group of plants that
have double-seamed pods containinghave double-seamed pods containing
a single row of seeds.a single row of seeds.
Pulses:Pulses: Dried seeds of legumes.Dried seeds of legumes.
NutrientsNutrients: Excellent source ofExcellent source of
complex carbohydrates, protein, andcomplex carbohydrates, protein, and
soluble fiber.soluble fiber.

Culinary Essentials
PULSESPULSES
PulsesPulses
Black beansBlack beans
Black-eyedBlack-eyed
peaspeas
LentilsLentils
Red kidneyRed kidney
beansbeans
Pinto beansPinto beans
Great northernGreat northern
beansbeans

Culinary Essentials
Quality Characteristics ofQuality Characteristics of
LegumesLegumes
Should be brightly-colored andShould be brightly-colored and
uniformly sized.uniformly sized.
Should not be marked, shriveled,Should not be marked, shriveled,
damaged, or broken.damaged, or broken.

Culinary Essentials
Storing LegumesStoring Legumes
• Store in a cool, dark, dry place with good
ventilation.
• Keep opened packages in air-tight,
moisture-proof containers.

Culinary Essentials
Checking & Soaking LegumesChecking & Soaking Legumes
Remove any shriveled andRemove any shriveled and
discolored legumes, stems,discolored legumes, stems,
and pebbles.and pebbles.
Rinse legumes in cold waterRinse legumes in cold water
until water is clear.until water is clear.
Soak legumes according toSoak legumes according to
directions, removing floaters.directions, removing floaters.

Culinary Essentials
Cooking LegumesCooking Legumes
Soak legumes overnight in three
times their volume of water in the
refrigerator. Or soak legumes for 1
hour in 212ºF water.
Bring the legumes and cooking
liquid to a simmer. Cooking times
range from 30 minutes to 3 hours.
Test for doneness.

Culinary Essentials
Cabbage FamilyCabbage Family
Is a wide range of vegetables used for their
heads, flowers, or leaves.
Bok choyBok choy
BroccoliBroccoli
Brussels sproutsBrussels sprouts
CauliflowerCauliflower
Head cabbageHead cabbage
KaleKale
KohlrabiKohlrabi
Napa cabbageNapa cabbage
SavoySavoy

Onion FamilyOnion Family
Bulb onionsBulb onions
GarlicGarlic
LeeksLeeks
ScallionsScallions
ShallotsShallots

Stems, stalks, and shootsStems, stalks, and shoots
Artichokes
Asparagus
Bamboo shoots
Celery
Fennel
Hearts of palm
Nopales

Fruit-vegetablesFruit-vegetables
AvocadosAvocados
EggplantsEggplants
PeppersPeppers
- Hot- Hot
- Sweet- Sweet
TomatillosTomatillos
TomatoesTomatoes

Leafy greensLeafy greens
• CollardsCollards
• MustardMustard
• SorrelSorrel
• SpinachSpinach
• Swiss chardSwiss chard
• Turnip greensTurnip greens
• LettucesLettuces

THAWING FROZEN
VEGETABLES
Frozen vegetables are an easy
way to include more nutrient-
rich foods in your diet. They are
convenient, have a long shelf
life and cook quickly.

• Thawing
- to lose stiffness, numbness, or
impermeability by being warmed: left the
frozen turkey out until it thawed; thawed
out by sitting next to the stove.
- to become warm enough for snow and
ice to melt.
• Mushiness
- soft and squishy
Definition of Terms:

Frozen vegetables thaw
best
by direct cooking. The
time-honored guidelines for thawing
meats and seafood get tossed out the
window when you’re thawing
vegetables. You’ll need to pursue
different methods better suited to
preserving the delicate cell walls of
frozen vegetables.

Different Methods
of
Thawing
Vegetables

Thaw by “cooking direct from frozen” as your
preferred method of handling frozen
vegetables.
Instructions:
a) Bring as little water as possible -- generally 1/2
to 2/3 cup of water per 16 ounces of frozen
vegetables -- to boil in a covered saucepan
over medium heat.
b) Add the vegetables and replace the lid on the
saucepan.
c) Occasionally separate the pieces as they cook.
1. Cooking Direct From
Frozen”

 Microwave or stir-fry your frozen vegetables as an
alternative method of cooking direct from frozen.
Instructions:
a) To microwave them, place them directly in a microwave-
safe bowl with 2 to 4 tablespoons of water; microwave for
4 minutes on high.
b) Check the vegetables and stir them. Continue cooking
minute by minute until they are heated through.
c) To stir-fry them, heat a wok or skillet and add peanut or
corn oil.
d) Add your frozen vegetables and stir-fry for 5 to 7 minutes
until they become crisp.
2. Microwave or Stir-fry

 Defrost specific leafy and bulky frozen vegetables,
such as broccoli spears, turnip greens and spinach - in
other words, partially thaw them - by running them in
their packaging under cold running water.
a) If these vegetables are destined for use in casseroles,
quiches or omelets, this gives them a chance to shed
some of their water and avoid ruining the sauce. Avoid
warm or hot water.
b) Gently press the packaging with your fingers and thumbs
to feel for change in texture of the vegetables from
frozen solid to thawed.
c) Open the packaging and briefly drain the vegetables in a
colander before proceeding with your recipe.
3. Defrost

 Use minimal amounts of water to cook frozen
vegetables so as to retain best colour, flavour and
nutrition.
a) For each 500 ml (2 cups) container of vegetables, use
50 to 125 ml (1/4- 1/2 cup) water and 2 ml (1/2 tsp) salt,
if desired. (Cook corn on the cob in enough boiling
water to cover. Avoid salt when cooking corn as it
toughens the kernels).
b) Bring water to the boil. Add vegetables, cover, and return
to the boil.
c) As soon as water returns to the boil, begin counting
cooking time, reduce heat and simmer gently until
vegetables are just tender.
4. Boiling

Proceed to cook frozen vegetables thawed
by the running water or microwave
methods immediately to avoid mushiness.
Tips & Warnings

•MARKET FORMS
OF VEGETABLES
SELECTION AND
STORAGE

Culinary Essentials
Purchasing VegetablesPurchasing Vegetables
Sold by weight and count
–Packed in:
• Lugs
• Bushels
• Flats
• Crates
Some common vegetables can be
purchased preprocessed
• Trimmed
• Cleaned
• Cut to specification

Culinary Essentials
Storing VegetablesStoring Vegetables
Starchy Vegetables: Store in a dry location
between 60ºF-70ºF.
Other Vegetables: Store at refrigerator
temperatures of 41ºF or below. Store vegetables
away from fruits that emit ethylene gas. The gas
will cause continued ripening and possible decay.
Hearty vegetables are best stored at cool
temperatures 40°F to 60°F
More delicate vegetables are best stored at 34°F to
40°F
A separate produce cooler is best

Culinary Essentials
Irradiated VegetablesIrradiated Vegetables
Process uses ionizing
radiation to sterilize
food
Destroys bacteria,
parasites and insects
Does not affect the
taste and texture of
foods

Culinary Essentials
Preserving VegetablesPreserving Vegetables
Canned.
Frozen.
Dried.

Culinary Essentials
Canned VegetablesCanned Vegetables
Raw vegetables are cleaned and placedRaw vegetables are cleaned and placed
in sealed containers, then subjected toin sealed containers, then subjected to
high heathigh heat
GradingGrading
• U.S. Grade A or FancyU.S. Grade A or Fancy
• U.S. Grade B or Extra-SelectU.S. Grade B or Extra-Select
• U.S. Grade C or StandardU.S. Grade C or Standard
Canned vegetables are purchased inCanned vegetables are purchased in
cases of standard size canscases of standard size cans

Culinary Essentials
Frozen VegetablesFrozen Vegetables
Almost as convenient as cannedAlmost as convenient as canned
Severely inhibits the growth ofSeverely inhibits the growth of
microorganisms that causemicroorganisms that cause
spoilagespoilage
Grading the same as cannedGrading the same as canned
IQF (individually quick-frozen)IQF (individually quick-frozen)

Culinary Essentials
Dried VegetablesDried Vegetables
• Dramatically alters the flavor,Dramatically alters the flavor,
texture and appearancetexture and appearance
• Loss of moisture concentratesLoss of moisture concentrates
flavors and sugarsflavors and sugars
• Greatly extends shelf lifeGreatly extends shelf life

MushroomsMushrooms
• There are 2000 varieties of mushroom
eaten throughout around the world.
• Their size and shape vary and color can
range from black to white.
• Their cap can be pitted, smooth.
Honeycomb or ruffled.
• Their taste can range from rich to bland,
nutty and earthy.
• Called the meat for vegetarians

Culinary Essentials
MushroomsMushrooms
PortabelloPortabello
Button mushroomButton mushroom
ChanterelleChanterelle
PorciniPorcini
MorelMorel
Oyster mushroomOyster mushroom
Straw mushroomStraw mushroom
EnokiEnoki
ShitakeShitake

Mushrooms & TrufflesMushrooms & Truffles
 Though, mushrooms are often grouped with vegetablesThough, mushrooms are often grouped with vegetables
and fruits, they are actually fungi. For that reason, theyand fruits, they are actually fungi. For that reason, they
are in a class of their own, nutritionally speaking.are in a class of their own, nutritionally speaking.
Mushrooms do share some of the benefits of fruits andMushrooms do share some of the benefits of fruits and
vegetables.vegetables.
 They are low in calories, have no cholesterol and areThey are low in calories, have no cholesterol and are
virtually free of fat and sodium.virtually free of fat and sodium.
 Mushrooms stand alone when it comes to some of theMushrooms stand alone when it comes to some of the
essential minerals and B-complex vitamins not easilyessential minerals and B-complex vitamins not easily
found in produce.found in produce.
 In addition, some contain substances that might prove toIn addition, some contain substances that might prove to
be useful in the treatment and prevention of seriousbe useful in the treatment and prevention of serious
diseases.diseases.

Culinary Essentials
Baby VegetablesBaby Vegetables
A variety ofA variety of
vegetables thatvegetables that
include bothinclude both
hybrids bred to behybrids bred to be
true miniaturestrue miniatures
and regularand regular
varieties pickedvarieties picked
before maturitybefore maturity

Culinary Essentials
Cooking VegetablesCooking Vegetables
• To determine doneness:To determine doneness:
Most vegetables should beMost vegetables should be
fork tender.fork tender.
• Pre-preparation involves:Pre-preparation involves:
Washing, peeling, cutting,Washing, peeling, cutting,
and shapingand shaping

Culinary Essentials
• Cooking with dry heat:Cooking with dry heat: PreservesPreserves
flavors and nutrients.flavors and nutrients. MethodsMethods
includeinclude broiling and grilling, baking,broiling and grilling, baking,
sautéing, deep-frying, and fondue.sautéing, deep-frying, and fondue.
• Cooking with dry heat:Cooking with dry heat: PreservesPreserves
flavors and nutrients.flavors and nutrients. MethodsMethods
includeinclude broiling and grilling, baking,broiling and grilling, baking,
sautéing, deep-frying, and fondue.sautéing, deep-frying, and fondue.

Culinary Essentials
COOKING AND ITS EFFECTS ON VEGETABLESCOOKING AND ITS EFFECTS ON VEGETABLES
•FLAVOURFLAVOUR:: may turn vegetables bitter when overcooked.may turn vegetables bitter when overcooked.
Strong and pungent vegetables will mellow as well as sweeten.Strong and pungent vegetables will mellow as well as sweeten.
•TEXTURETEXTURE:: softens vegetables (to make it easier to eat andsoftens vegetables (to make it easier to eat and
digest in most cases)digest in most cases)
• ODORODOR:: gives-off a distinctive aroma and at times angives-off a distinctive aroma and at times an
undesirable smell. (e.g. cabbage – sulfur)undesirable smell. (e.g. cabbage – sulfur)
•COLORCOLOR:: changes will occur depending on the type of pigmentschanges will occur depending on the type of pigments
they have. Some vegetables willthey have. Some vegetables will oxidizeoxidize therefore discolor ortherefore discolor or
heat and other chemicals will change the color.heat and other chemicals will change the color.
•NUTRIENTSNUTRIENTS:: vegetables are a good source of nutrients that thevegetables are a good source of nutrients that the
body needs for nourishment.body needs for nourishment.

Standards of Quality in Cooked VegetablesStandards of Quality in Cooked Vegetables
Color. Bright, natural colors.Color. Bright, natural colors.
Appearance on plate. Cut neatly and uniformly.Appearance on plate. Cut neatly and uniformly.
Flavor. Full, natural flavor and sweetness, sometimes called “garden-Flavor. Full, natural flavor and sweetness, sometimes called “garden-
fresh” flavor.fresh” flavor.
Seasoning. Lightly and appropriately seasoned.Seasoning. Lightly and appropriately seasoned.
Texture. Cook to the right degree of doneness. Most vegetableTexture. Cook to the right degree of doneness. Most vegetable
should be crisp-tender not overcooked and mushy, but not tough orshould be crisp-tender not overcooked and mushy, but not tough or
woody either.woody either.
 Sauces. Butter and seasoned butters should be fresh and notSauces. Butter and seasoned butters should be fresh and not
used heavily; vegetables should not be greasy. Cream saucesused heavily; vegetables should not be greasy. Cream sauces
and other sauces should not be too thick or too heavilyand other sauces should not be too thick or too heavily
seasoned.seasoned.
Vegetables combinations. Interesting combinations attract customers.Vegetables combinations. Interesting combinations attract customers.
Flavors, colors, and shapes should be pleasing in combinations.Flavors, colors, and shapes should be pleasing in combinations.

Guidelines in Achieving ProperGuidelines in Achieving Proper
Doneness in Vegetables:Doneness in Vegetables:
Do not overcook.Do not overcook.
Cook as close to service as possible.Cook as close to service as possible.
If vegetables must be cooked in advance,If vegetables must be cooked in advance,
slightly undercook them.slightly undercook them.
For uniform doneness, cut into uniformFor uniform doneness, cut into uniform
sizes before cooking.sizes before cooking.
Do not mix batches of cooked vegetables.Do not mix batches of cooked vegetables.

Controlling Flavor Changes:Controlling Flavor Changes:
Cook for as short a time as possible.Cook for as short a time as possible.
Use boiling salted water. Addition ofUse boiling salted water. Addition of
salt helps reduce flavor loss.salt helps reduce flavor loss.
Steam vegetables wheneverSteam vegetables whenever
appropriate.appropriate.
Use only enough water to cover toUse only enough water to cover to
minimize leaching.minimize leaching.

METHODS OF COOKING
VEGETABLE DISHES
• COOKING METHODS that
minimize the time,
temperature, and amount
water needed will help to
preserve nutrients.

MOIST-HEAT METHODS
• In most-heat cooking methods, liquid or
steam is used to cook the food.
• Flavored liquids, such as broth or wine,
can be used as the heat transfer medium
and will also add flavor during the cooking
process.
• Leftover liquids from the cooking process
can also be used to make sauce or stock.

1. BLANCHING
Vegetables
are briefly put
into a
saucepan of
boiling water
and the
timing begins
immediately.

2. BOILING
You have up
to 7 mins.
Before there
is a major
color change,
so timing is
everything.

3. BRAISING
Vegetables
contain lots of
natural
moisture,
which
releases in
cooking.

4. POACHING
This technique
is similar to
boiling but
uses less liquid
and a lower
heat to gently
cook more
fragile
vegetables.

5. STEAMING
A large pot and
simple steamer
basket are the
tools needed to
cook
vegetables with
this method.

DRY-HEAT MEATHODS
• These evaporate moisture in
the vegetables quickly, which
causes the juices to brown and
the natural sugar to
concentrate and become a
very flavorful.

1. BROILING
The heat source
is above the
food, making this
a great technique
for blistering the
skins of sweet
peppers or
chilies for easy
peeling and a
smoky flavor.

2. GRILLING
This technique is
similar to broiling,
but the heat source
comes from below,
and a baskets or a
perforated
stainless-steel grid
are perfect for
keeping small
vegatables .

3. ROASTING
tHIs has become a
favorite technique
for cooking
vegetables. Toss
with a light coating
of olive oil and
sprinkle lightly with
salt, then roast in a
single layer in a
shallow, rimmed
baking sheet.

4. SAUTEING
The pan size
should be
large enough
to cook the
vegetables in
a single layer
without
crowding

5. STIR-FRYING
This
technique is
similar to a
saute, but
vegetables
are cut into
smaller
pieces.

Chapter 3 lesson 2preparing vegetable dishes

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