Slides for the TLE Lesson

1. FACTORS TO IN CHOOSING GOOD
QUALITY VEGETABLES

7. Nutritional Value
of Vegetables

8. 1. Vitamin A
•Green leafy

9. 2. Vitamin C

10. 3. Vitamin B – complex

11. 4. Complex carbohydrate

12. Functions of Carbohydrate:

13. Example of
Complex Carbohydrates

14. Preparing
Fresh Vegetable

15. 1. Washing

16. 2. Soaking

17. 3. Peeling and Cutting

18. BASIC VEGETABLE
CUTS

20. 1. Chopping

21. 2. Chiffonade (shredding) – making very fine
parallel cuts.

23. 3. Dicing

25. 4. Diamond (lozenge)

26. 5. Mincing

27. 6. Julienne and baton net

29. 7. Pays Anne (Fermi ere)

31. 8. Rondelle

33. 9. Bias

35. 10. Oblique, or roll cuts

37. The End 

38. •True or False:
•Enumarate:

39. 11- 20 Name the basic
cuts of vegetables

40. 11.

41. 12.

42. 13.

43. 14.

44. 15.

45. 16.

46. 17.

47. 18.

48. 19.

49. 20. – making very fine parallel cuts.