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Perform Vegetables Dishes cookery.pptx
- 1. Perform Vegetables Dishes MARY ROSET. BASCO PRE SERVICE TEACHER
- 2. Objectives At the endof the lesson, the students should be able to: • Classify different vegetable and tools and equipment needed in preparing vegetable • Perform different preparation of fresh vegetable
- 3. Can you stillremember how pasta noodles are stored? Write your answer in the box provided under each type of pasta 1. Dry pasta 2. Cooked pasta 3. Fresh pasta 4. Frozen pasta
- 4. Directions: Identify andnamed the vegetables/Fruits based on the given picture. CORN AVOCADO CABBAGE BROCCOLI EGGPLANT 1 2 3 4 5
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- 6. OVERVIEW • Vegetables areplants or 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 ad minerals. • 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.
- 7. PREPARE VEGETABLES DISHES Perform Mise’En Place LESSON
- 8. • Vegetables needto be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to identify the various RECAP kinds of vegetables and different tools and equipment needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables.
- 9. present a videoof classification of vegetables https://youtu.be/Fxe3l_L47kA
- 10. CLASSIFICATION OF VEGETABLES Accordingto parts of plants Gourd family cucumber pumpkin chayote
- 11. CLASSIFICATION OF VEGETABLES Seedsand pods beans peas corn okra
- 12. CLASSIFICATION OF VEGETABLES FruitsVegetables avocado eggplant Sweet pepper tomato
- 13. CLASSIFICATION OF VEGETABLES Rootsand tubers beet carrot radish turnip artichoke potato Sweet potato
- 14. CLASSIFICATION OF VEGETABLES Cabbagefamily Cabbage Broccoli, cauliflower Brussels sprouts Bokchoy
- 15. CLASSIFICATION OF VEGETABLES Onionfamily onion scallion leek garlic shallot
- 16. CLASSIFICATION OF VEGETABLES Leafygreens spinach lettuce
- 17. CLASSIFICATION OF VEGETABLES Stalks,stems, and shoots artichoke asparagus celery fennel Bamboo shoots
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- 19. 1.According to ChemicalComposition • 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
- 20. 2. According toNutritive Value 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
- 21. TOOLS AND EQUIPMENTNEEDED IN PREPARING VEGETABLES Paring knife used in paring Chef knife used in cutting Chopping board used to hold item while chopping Colander used to drain excess water after washing
- 22. TOOLS AND EQUIPMENTNEEDED IN PREPARING VEGETABLES Bowls used to hold vegetables Utility tray used to hold ingredients Saute pan for sauteing or stir frying vegetables steamer for steaming vegetables Oven for cooking vegetables oven-steam or bake
- 23. Preparing Fresh Vegetables 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.
- 24. 2. Soaking • Donot 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.
- 25. 3. Peeling andCutting • 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.