This document provides guidance on preparing vegetable dishes by first classifying vegetables according to their chemical composition, nutritional value, and parts of plants. It then describes the tools and techniques used to prepare vegetables, such as washing, peeling, cutting, and cooking methods. The document aims to teach learners the skills and knowledge to properly prepare and cook vegetable dishes according to enterprise standards.

1. This module deals with the skills and knowledge involved
in the preparation and cooking fish and shellfish dishes.
Upon completion of this module you should be able to;
A. classify vegetables according to parts of plants,
chemical composition and nutritive value,
B. identify and differentiate the different techniques in
preparing vegetables according to enterprise standards
and C. apply safe and accurate cutting techniques in
preparing vegetables according to enterprise standards.

2. Can you still remember how pasta noodles
are stored? Write your answers in the box
provided under each type of pasta

3. PREPARE
VEGETABLE
DISHES

4. 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.
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.

5. This module will guide you, learners to acquire
the essential knowledge and competencies and
develop your skills with understanding in the
preparation, cooking vegetables
Products/performances required in every activity
will help you to practice gained understanding.

6. PREPARE VEGETABLE
DISHES
Perform Mise’ En Place
LESSON

7. Vegetables need to 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.

8. CLASSIFICATION OF
VEGETABLES

9. CLASSIFICATION OF
VEGETABLES

10. CLASSIFICATION OF
VEGETABLES

11. CLASSIFICATION OF
VEGETABLES

12. CLASSIFICATION OF
VEGETABLES

13. CLASSIFICATION OF
VEGETABLES

14. CLASSIFICATION OF
VEGETABLES

15. CLASSIFICATION OF
VEGETABLES

16. CLASSIFICATION OF
VEGETABLES

17. •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
1. According to Chemical Composition

18. 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
2. According to Nutritive Value

19. Preparing Fresh
Vegetables

20. •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.
1. Washing

21. •Do not 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.
2. Soaking

22. •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.
3. Peeling and Cutting

23. TOOLS AND
EQUIPMENT
NEEDED IN
PREPARING
VEGETABLES

24. TOOLS AND
EQUIPMENT
NEEDED IN
PREPARING
VEGETABLES

25. 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 6
BASIC KNIFE CUT

26. 6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of
the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the
long cylindrical vegetables
BASIC KNIFE CUT

27. Apply safe and accurate cutting techniques in preparing
vegetables according to enterprise standards.

28. Apply safe and accurate cutting techniques in preparing
vegetables according to enterprise standards.

34. •Don’t overcook.
•Prepare vegetable as close to service time as possible and in
small quantities.
•If the vegetable must be cooked ahead, undercook slightly
and chill rapidly. Reheat at service time.
•Never use baking soda with green vegetables.
•Cut vegetables uniformly for even cooking.
•Cook green vegetables and strong – flavored vegetables
uncovered.
General Rules of Vegetable Cookery

35. ACTIVITY 1: Can You Identify Me?

36. ACTIVITY 2: Sort Challenge

38. ACTIVITY 3:
Directions: Show your expertise to your family in preparing vegetables. .
Complete the procedure by fillin in the missing steps in the table of trimming
asparagus and cutting and shredding cabbage.

40. Fill in your thoughts in the call out image
below with the things you learned today;
Now that you have gained knowledge and skill
with the preparation of vegetable, what do you
think is the importance of these learning to you
as future chef? Fill in your ideas in the book image
below.

44. 6.
7.

45. 8.
9.
10.