Cookery

1. GROUP 2 PRESENTATION
By: Mary Grace Lacson
Benedict Babilonia
AmandoVillaresis
John Moises Rufon
Prepare vegetable dishes

2. PrepareVegetable Dishes
Classifications of Vegetables
A. According to parts of plants
1. Gourd family

3. PrepareVegetable Dishes
2. Seeds and pods
- beans, peas, corn, okra

4. PrepareVegetable Dishes
3. FruitVegetables
- avocado, eggplant, sweet pepper, tomato

5. PrepareVegetable Dishes
4. FruitVegetables
- beet, carrot, radish, turnip, artichoke, potato,
sweet potato

6. PrepareVegetable Dishes
5. Cabbage Family
- cabbage, broccoli, cauliflower, brussels sprouts, bokchoy

7. PrepareVegetable Dishes
6. Onion Family
- onion, scallion, leek, garlic, shallot

8. PrepareVegetable Dishes
6. Leafy greens
- spinach, lettuce

9. PrepareVegetable Dishes
7. Stalks, stems, and shoots
- artichoke, asparagus, celery, fennel, bamboo shoots

10. PrepareVegetable Dishes
7. Mushrooms

11. Used in cutting
Tools and Equipment Needed in
PreparingVegetables
Paring knife
Chef knife
Used in paring

12. used to drain excess water after washing
Tools and Equipment Needed in
PreparingVegetables
Chopping board
Colander
Used to hold item
while chopping

13. used to hold ingredients
Tools and Equipment Needed in
PreparingVegetables
Bowls
Utility tray
Used to hold vegetables

14. for steaming vegetable
Tools and Equipment Needed in
PreparingVegetables
Satue pan
Steamer
For sautéing or stir frying vegetable

15. For cooking vegetables oven-
steam or bake
Tools and Equipment Needed in
PreparingVegetables
Oven

16. 1. Freshness
Freshness vegtables 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 of texture and sometimes flavor.
Factors to consider in choosing
good quality vegetables