This document provides an overview of the nutritional benefits of vegetables and important factors to consider when preparing and presenting vegetable dishes. It discusses: - Vegetables provide vitamins, minerals, fiber and other nutrients that are vital for health. Eating vegetables can reduce risks of chronic diseases. - Important nutrients found in vegetables include potassium, dietary fiber, folate, vitamin A, and vitamin C. Diets rich in these nutrients can support heart health, digestion, fetal development and more. - When plating vegetable dishes, considerations include color, texture, shapes, portion size, compatibility of ingredients, temperature, and use of garnishes to enhance visual appeal, flavor and aroma. Proper plating technique presents food

1. LESSON 1
PREPARE VEGETABLE
DISHES
TLE G-10

2. Overview
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.

3.  Vegetables provide nutrients vital for health and
maintenance of your body. Eating vegetables
provides health benefits to people like reduced
risk of some chronic diseases including heart
attack and stroke, protect them against certain
types of cancers, reduce obesity and type two
diabetes, lower blood pressures, reduce the risk
of developing kidney stones and help decrease
bone loss.

4. Vegetables are important
sources of many nutrients,
including potassium, dietary
fiber, folate (folic acid),
vitamin A, and vitamin C.

5. •
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. Learning Outcome 1
Perform Mise’ En
Place

10. Color – it is always important in
food but especially so in its
presentation.
Two or three colors on the plate
are usually more interesting than

11.  Cooking Techniques – a variety of
techniques will automatically add
a variety of texture to the
presentation.

12.  Shapes – avoid combining same
shape in one plate.

13.  Portion Size
Match portion sizes and plates – too small
plate makes an overcrowded jumbled
messy appearance. Too large plate may
make the portions look skimpy.

14. 3. Unity.
1. Strict attention must be paid
to the compatibility of the
food items on the plate.

15. 4. Texture.
This is important in plating as in
menu planning. Texture refers to
those qualities of a food that can
be felt with the fingers, tongue,
palate, or teeth.

16. 5.Flavors
1. One cannot see flavors but it is one
more factor you must consider
balancing colors, shapes and
on the plate.

17. 6.Temperature
Serve hot cereal dish hot on a
plates.

18. 6.Temperature
Fresh herbs are fantastic and very
easy way to add instant visual
interest, color, fragrance and flavor.

19. 6.Temperature
The components of a cereal
dish can be a garnish itself.

20. Direction: Identify the factors to be
considered in plating starch and
dishes being referred to by the
following statements. Write your
answer on the space provided.

21. 1 Serve hot cereal dish hot
on a hot plate
_________________
2. Match portion sizes and
plates.

22. 3. Strict attention must be paid to the
_________________
compatibility of the food items on the
plate
4.Check that the serving sizes of cereal
dishes are accurate.
__________________

23. 5.In the presentation of
cereal and starch dishes,
simplicity is a key.
________________

24. Reflection:
Have you tried presenting food
/dishes? What can you say
your experience in performing
the task and what are the
factors you applied in food
presentation?