1.
2nd QUARTER:
PREPARE
VEGETABLE DISHES

2.
WHAT IS
VEGETABLES?

3.
Vegetables are plants or parts of
plants like leaves, fruits, tubers,
roots, bulbs, stems, shoots, and
flower used in a dish either raw or
cooked.
Vegetables give color, texture and
flavor to our meals. They also give
vitamins and minerals.

4.
CLASSIFICATION
OF VEGETABLES

5.
ACCORDING TO
PARTS OF PLANTS

6.
Gourd family

7.
Seeds and pods

8.
Fruit Vegetables

9.
Roots and tubers

10.
Cabbage family

11.
Onion family

12.
Leafy greens

13.
 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 vegetable

14.
According to Nutritive Value
Vitamin A-rich vegetables – green
leafy and yellow fruits and
vegetables
Vitamin C-rich vegetables – yellow
vegetables
Vitamin B (complex) – legumes,
peas, beans

15.
TOOLS AND EQUIPMENT
USED IN PREPARING
VEGETABLES

16.
PARING KNIFE

17.
CHOPPING BOARD

18.
COLANDER

19.
UTILITY TRAY

20.
SAUTE PAN

21.
STEAMER

22.
OVEN

23.
FLAVOR COMPONENTS OF
VEGETABLES

24.
Sugar Fructose – the
natural sugar that
provides the sweetness
in vegetables.

25.
Glutamic Acid –
this forms a product called
monosodium glutamate when
combined with salt. It is found in
large amount from young and
fresh vegetables.

26.
Sulfur compounds –
Give the characteristic
strong flavor and odor of
some vegetables like onions,
leeks, garlic, chives, cabbage
and broccoli.

27.
Color Components

28.
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.

29.
Carotenoids – the yellow,
orange to red soluble pigments
found in plants.
* beta carotene from carrots
and squash
* lycopene, from tomatoes

30.
Flavonoids
*Anthoxanthin – responsible for
the yellow pigments
*Anthocyanins – responsible for
red and blue to violet pigments
(beets), eggplants

31.
Factors to consider in
choosing good quality
vegetables

32.
1. Freshness -Fresh vegetables
should be crisp and bright in colors.
2. Absence of decay or insect
infestation
3. No mechanical damage or injury.
4.Right degree of maturity
5. Variety-Different varieties differ
in color, shape, texture and
sometimes flavor

33.
Nutritional Value of
Vegetables

34.
1.Vitamin A - helps form and maintain healthy
teeth, skeletal and soft tissue, mucus
membranes, and skin. It is also known as retinol
because it produces the pigments in the retina
of the eye.Green leafy vegetables are sources
of vitamin A.
Example: alugbati, ampalaya leaves, kalabasa
leaves ,malunggay, petchay,
sili leaves

35.
2.Vitamin C- promotes a healthy immune
system, helps wounds heal, maintains blood
vessels and connective tissue and aids in
absorption of iron.
Example: cabbage – type vegetables bell
peppers lettuce potatoes dark green
and yellow vegetables.

36.
3. Vitamin B12 – for metabolism,
formation of red blood cells,
maintenance of the central nervous
system
Example:ampalaya tops, kulitis,
pepper leaves, saluyot,dried beans

37.
4. Complex Carbohydrates -they provide
energy for the body more slowly
than simple carbs, but they also provide energy
for a longer period of time.
Example: wheat bran, whole grain breads and
cereals, cabbage, carrots,
Brussels sprout

38.
PREPARING FRESH
VEGETABLES

39.
1. WASHING
Wash all vegetables thoroughly
Scrub well unpeeled vegetables, like potatoes for baking
Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent
drying.

40.
2. SOAKING
Do not soak vegetables for long periods
to prevent flavor and nutrient loss.
Cabbage, broccoli, cauliflower may be
soaked for 30 minutes in cold salted water
to eliminate insects.
Limp vegetables can be soaked briefly in
cold water to restore crispness.

41.
3. Peeling and Cutting
Peel vegetables as thinly as possible.
Cut vegetables into uniform pieces for
even cooking
Treat vegetables that brown easily with
acid (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
Save edible trim for soups, stocks and
purees.

42.
Basic Knife
Cuts

43.
1. Chopping
– done with
a straight,
downward
cutting
motion.

44.
2. Chiffonade
(shredding)
making very
fine parallel
cuts.

45.
3. Dicing
producing
cube
shapes

46.
4. Diamond
(lozenge)
thinly slicing
and cutting
into strips of
appropriate
width

47.
5. Mincing
producing
very fine
cut usually
for onions
and garlic

48.
6. Julienne
making long
rectangular
cut similar to
matchsticks

49.
7. Pays Anne
(Fermi ere)
– making
curved or
uneven cuts
of the same
thickness

50.
8. Rondelle
- making
cylindrical cut

51.
9. Bias –making diagonal
cut

52.
10. Oblique, or
roll cuts
– making
diagonal cut by
rolling the long
cylindrical
vegetables