for tle reference for learning

1. TLE 10
COOKERY
Quarter 2
(Prepare Vegetable Dishes)
Module 1:
Perform Mise’ En Place

2. OBJECTIVES
1. prepare ingredients according to a given
recipe, required form, and time frame;
2. thaw frozen ingredients and;
3. wash raw vegetables following standard
procedures.

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. Vegetables are important part of a healthy diet
because it provide nutrients vital for health and
maintenance of your body. It also provides
health benefits to people to reduce the risk of
some chronic diseases including heart attack
and stroke. Vegetables protect people against
certain types of cancer , reduce obesity and
type two diabetes, lower blood pressures,
reduce the risk of developing kidney stones and
help decrease bone loss.

5. 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 maintain
normal 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.

6.  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. It helps reduce constipation
and diverticulosis. Fiber-containing foods
such as vegetables help provide a feeling of
fullness with fewer calories.

7.  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,
spinal bifida, and anencephaly during fetal
development.

8.  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.

9. Principles of Preparing Vegetables
 Avoid overcooking vegetables
When vegetables are overcooked, their
taste, nutritive value and texture suffers. It also
destroys the bright colors which makes them
less appealing to the diners. To preserve the
texture and color of vegetables, they should be
cooked until just tender crisp which means they
can easily bite with a bit of a snap.

10. Principles of Preparing Vegetables
 Avoid adding too much fat
Most vegetables are quite low in calories.
Sautéing veggies in lard(fat from animals) can
increase the calories up too high.

11. Principles of Preparing Vegetables
 Smaller/young vegetables have often milder
flavor
Smaller/young vegetables are more tender
and more flavorful than mature counterparts.

12. Principles of Preparing Vegetables
 Blanching minimizes vitamins loss
Blanching vegetables in hot water for just a
minute takes away much of the raw taste but
minimizes vitamin losses because the process is
quick.

13. Principles of Preparing Vegetables
 The addition of spices, herb, onion, garlic,
vinegar or citrus juice can add flavor with
no additional calories.

14. Classifications of Vegetables
 Gourd family- cucumber, pumpkin, chayote
According to parts of plants
cucumber pumpkin chayote

15. Classifications of Vegetables
 Seeds and pods- beans, peas, corn, okra
According to parts of plants
beans peas corn okra

16. Classifications of Vegetables
 Fruit Vegetables- avocado, eggplant, sweet
pepper, tomato
According to parts of plants
avocado eggplant Sweet pepper tomato

17. Classifications of Vegetables
 Roots and tubers- beet, carrot, radish, turnip,
artichoke, potato, sweet potato
According to parts of plants
beet carrot radish turnip
artichoke potato sweet potato

18. Classifications of Vegetables
 Cabbage family- cabbage, broccoli, cauliflower,
Brussels sprouts, bokchoy
According to parts of plants
cabbage broccoli cauliflower

19. Classifications of Vegetables
 Onion family- onion, scallion, leek, garlic,
shallot
According to parts of plants
onion scallion leek garlic shallot

20. Classifications of Vegetables
 Leafy greens- spinach, lettuce
According to parts of plants
spinach lettuce

21. Classifications of Vegetables
 Stalks, stems, and shoots- artichoke,
asparagus, celery, fennel, bamboo shoots
According to parts of plants
asparagus bamboo shoots

22. Classifications of Vegetables
 Mushrooms
According to parts of plants

23. Classifications of Vegetables
 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
According to Chemical Composition

24. Classifications of Vegetables
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
According to Nutritive Value

25. Flavor Components of Vegetables
1.Sugar
Fructose –thenaturalsugarthatprovidesthesweetness
invegetables.
2.GlutamicAcid
Thisformsaproduct calledmonosodium glutamate when
combinedwithsalt.Itisfoundinlargeamount from
youngandfreshvegetables.
3.Sulfurcompounds –
Givethecharacteristic strong flavorandodorofsome
vegetables likeonions, leeks,garlic,chives,cabbage
andbroccoli.

26. 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
chlorophyllin's which produces a more
intense green color. The addition of baking
soda when cooking that results to brighter
green color, is an example.

27. Color Components
2.Carotenoids –theyellow, orangetoredsolublepigments
foundinplants.
2.1-betacarotenefromcarrotsandsquash
2.2-lycopene, fromtomatoes
3.Flavonoids
3.1-Anthoxanthin –responsible fortheyellowpigments
3.2-Anthocyanins –responsible forredandblueto
violetpigments(beets) Tube,eggplants

28. Characteristics of Quality Vegetables
Thefollowing aresomecharacteristics ofqualityvegetables
1.Vegetable shouldbefreefromsurfaceblemishes due
todecayandthosefreefrombruisesbecausethey
aremoreperishable.
2.Rightdegreeofmaturity
3.Vegetable podsshouldbefullandeasilysnapped,not
drylooking andarestillgreen.
4.Rootcropsarebestwithoutdarkspotanditmustbe
crispnotsoft.
5.Legumes ordryseedsshouldnotbepowderyorholes.

29. Thawing of vegetables is different in thawing
meat and seafoods. To preserve the delicate
cell all of frozen vegetables, different
methods can be used.

30. Methods of Thawing Vegetables
1. Thawby cookingdirectfrom frozenstage.Boila
littlewateraspossible,generallyabout½ to¾
cupofwaterper16ouncesoffrozenvegetables
inacoveredsaucepanoveralowtomedium
heat.Somenutrientsmaydissolveinwater,that
iswhyitisimportanttousealittlewateras
possible.Occasionallyseparatepiecesof
vegetablesastheycookuntilitbecomes
tender(typically6to10minutes)

31. Methods of Thawing Vegetables
2. Stir-fryormicrowavethefrozenvegetablesby
placingdirectlyin amicrowave-safebowlwith1
to5tablespoonofwaterfor4minutes.Check
thevegetablesandstirthem.Continuecooking
untiltheyareheatedthrough.To stir-fry,heata
fryingpanorwokandaddvegetableor cornoil.
Gentlyaddthefrozenvegetablesandstir-fryfor4
to8minutesuntiltheybecomecrisp.

32. Methods of Thawing Vegetables
3. Partiallythawspecificleafyandbulkyfrozen
vegetablessuchasbroccoli,turnipsandgreen
spinachbyrunningthemintheirpackagingcold
water.Cornonthecobshouldbepartially
thawedbeforecookinginorderforthecobtobe
heatedthroughby thetime,thecorniscooked,
lettingthecornsitafterthawingor cooking
causessogginess

33. Preparing Fresh Vegetables
1.Washing
 Washallvegetables thoroughly
 Scrubwellunpeeledvegetables, likepotatoes forbaking
 Washgreenleafyvegetables inseveralchangesofcold
water
 Afterwashing, drainwellandrefrigerate lightlycoveredto
preventdrying.

34. Preparing Fresh Vegetables
2.Soaking
 Donotsoakvegetables forlongperiodstopreventflavor
andnutrient loss.
 Cabbage,broccoli, cauliflowermaybesoakedfor30
minutes incoldsaltedwatertoeliminateinsects.
 Limpvegetables canbesoakedbrieflyincoldwaterto
restorecrispness.

35. Preparing Fresh Vegetables
3.PeelingandCutting
 Peelvegetables asthinlyaspossible.
 Cutvegetables intouniformpiecesforevencooking
 Treatvegetables thatbrowneasilywithacid(potatoes,
eggplants, sweetpotato) orholdunderwateruntil
readytouse.
 Saveedibletrimforsoups, stocksandpurees.

36. Basic Knife Cuts
1. Chopping – done with a straight, downward
cutting motion.
2. Chiffonade (shredding) – making very fine
parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and
cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for
onions and garlic

37. Basic Knife Cuts
6.Julienneandbatonnet– makinglong
rectangularcut
7.PaysAnne(Fermiere) – makingcurvedor
unevencutsofthesamethickness
8.Rondelle– makingcylindricalcut
9.Bias–makingdiagonalcut
10.Oblique,orrollcuts – makingdiagonalcutby
rollingthelongcylindricalvegetables