The document provides comprehensive guidelines on preparing, cooking, and presenting vegetables, emphasizing the importance of selecting fresh, unblemished produce and proper cooking methods to retain flavor and nutritional value. It also outlines techniques for plating dishes attractively, highlighting the significance of balance, color, and height in presentation, as well as storage and safety practices in the kitchen to prevent contamination and spoilage. Additionally, the document discusses various vegetable classifications and cooking methods, reinforcing the need for careful handling and hygiene when working with food.

1. LESSON 3
PREPARING AND
COOKING
VEGETABLES
DISHES
group
1

2. principles of preparing
vegetables
1) do not wash, chop, or slice vegetables until you are
ready to use them.
2) Long soaking is not recommended. Use a soft brush to
remove dirt that clings; lukewarm water also helps to
release sand and grit from leafy vegetables.
3) do not peel vegetables such as potatoes and beets; or,
cook them in their skins and peel them after cooking,
when their thin skins will slip off.
4)In general, most vegetables should be cooked until
they are barely tender or crisp- tender.

3. Examples of these are
pechay, alugbati, kangkong, spinach, ampalaya leaves, lettuce, mustard leaves and other
plants.
2.Seed vegetables - these crops include the string, snap, green beans, and other beans
and snaps.
3.Roots and tubers - vegetables belonging to this type are: camote, tugi, gabi,
carrots, potatoes, radish, onion, garlic and ginger.
4.Fruit vegetables - consist of tomatoes, squash, okra, chayote, patola, eggplant, upo
and cucumber.
5. Stems and bulbs- consist of bamboo shoots, onions, celery, and asparagus.
Classification of
V1. Leeagfyevetgeatabblesl-ethsese vegetables are
grown for their leaves.

4. a) Beans - Firm, clean, tender, crisp pods, seed half grown.
b) Cabbage - Hard, caompact heads, greenish- white color.
c)Carrots - Firm, fresh smooth, well-shaped roots of a bright yellow to
orange color
d)Cucumbers - firm, fresh, well-shaped bodies and firm, crisp, tender flesh;
immature seeds.
e) Eggplant - Firm, heavy body of a uniform dark, rich purple color. free of scars or
decay.
f) Onions - Bright, clean, hard, well-shaped globes with dry skins.
g) Squash - Fresh, bright-colored, hard rind.
h) Tomatoes - well —form, plump bodies with a uniform red color.
i) Green leafy vegetables - Fresh, tender young leaves.
Desirable Characteristics
of Vegetables

5. a) Buy vegetables that are free from bruises or blemishes due to decay
b) Select those without signs of decay or worm injury.
c)Select leafy vegetables that are fresh, young, and free from decay Avoid
the wilted one.
d)Choose eggplants, amargoso, upo, and patola that are firm, even - colored
and free from scars and spots
e) Avoid buying vegetables that are peeled, cut up, or soaked in water.
f) Select dry seeds or legumes that are not powdery and are free from holes.
Guidlines in the Selection
and Buying of
Vegetables

6. 1.Set frozen vegetables in the refrigerator for slow, safe
thawing that takes several hours or overnight as your first
option.
2.Immerse vegetables, encased in plastic wrap or a glass
container, in cold water that you change every 30 minutes as a
second option.
3.Microwave the vegetables, which have been removed from
their packaging, and process them on defrost about 30 percent
power- according to weight as a third option.
Thawing Frozen Vegetables

7. Methods of Cooking
Vegetables

8. Moist Heat Cooking Methods

9. Blanching Vegetables

10. simmering

11. poaching

12. sous vide

13. steaming

14. glazing

15. Braising/stewing

16. Dry Heat Cooking Methods

17. sautéing

18. Frying vegetables

19. Grilling and broiling
vegetables

20. Roasting/baking

21. Gratin/en
Casserole

22. Cutting Vegetables

23. Brunoise (fine dice)

24. Chiffonade

25. Crushing

26. julienne (match stick cuts)

27. Jardiniere cut

28. macedoine (Large dice)

29. Mincing

30. Paysanne

31. Roll-Cutting

32. Slicing

33. Preparation of Sauces

34. bretonne

35. cheese

36. Demi—glace

37. Hollandaise

38. maltaise

39. mousseline

40. Italian

41. persile

42. Presenting Vegetable
Dishes

43. "Plating food" refers to the placement of food
on a plate in an appealing manner. Plating is
an art form, and good plate presentation
results from careful attention to detail Good
plating involves the ability to visually please the
guest while ensuring that the visual
enhancements also complement the taste of
the dish.

44. Factors in Plating Vegetable
Dishes

45. 1
. Good preparation and cooking techniques. 2 Proper cutting and cooking of vegetables.
3. Ability to perform according to required standards.
4. Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture. 5. Choose foods and garnishes that offer variety
an contrast. This
6. Portion size.
should be applied to colors, shapes, textures and flavors.
a. Match portion sizes and plates.
7. Highlight the Key Ingredient. Ensure the main ingredient stands out and pay equal attention to the
'suppor This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.
b. Balance the portion sizes of the items on the plate.
8. Avoid making food too elaborate.

46. Plating Styles

47. 1.Main item in front, vegetables, starch items and
garnish at the rear.
2. Main item in the center, with vegetable
distributed around it.
3. Main item in the center with neat piles of
vegetables carefully arranged around.
4. A starch or vegetable item heaped in the center,
the main item sliced and leaned up against it.

48. Guidelines in Plating

49. • Overall Design
1. Plan the design. Sketch the design and assemble a "practice"
plate to help determine the final presentation.
2.Remember "BUFF" which stands for Balance, Unity, Focus
and Flow.
3.Create a focal point in the design.
4.Keep it simple and quick.
5.Maintain a balance of colors. A good rule of thumb is that
three colors are usually enough.
6.Place decorations in threes, because that tends to be
more appealing to the eye.
7.Place the most appetizing food at the front of the plate.
8.Everything in the design should be edible.

50. •
The Plate
1. Choose larger plates. Crowding food is never good
and larger plates allow for separation between items.
2.Select a neutral toned plate. Neutral tones such as
white and earth tones complement any food.

51. • The Food
1.Think of the plate as a clock. Create a simple design by placing the starch at ten o'clock, meat at two o'clock
and vegetables at six o'clock.
2.Start arranging food in the center of the plate and build outward This improves appearance and helps prevent
the server from sticking his or her thumbs in the food
3.Height makes any plate more attractive Placing ingredients to bring height to a plate presentation is more
interesting and appealing than simply spreading everything flat. Attractively prop the protein on the starch to
bring height and interest. Do not hide the starch
4. Always cut the ingredients neatly and uniformly
5. Spoon sauces under meat to keep the meat's crust crisp while offering a circular shape beneath.
6.When garnishing, the garnish should be something that will be eaten with the item, functioning as a flavor
component while visually adding to the appearance of the item. Simple garnishes are best, Garnishes can be
mixed with other components of an item or added at the very end to enhance presentation
7. Add sauce or gravy attractively on plate
8.Pour sauce around or under the dish or covering only a part of the dish. Always think of the sauce as part
of the overall desiga of the plate
9. Keep it simple

52. Storing Vegetables

53. • Fresh Vegetables
1.Store Potatoes and onions at a cool temperature. (50 - 65°F) in a dry, dark place.
2.Refrigerate other vegetables to prevent drying. They should be kept
covered or wrapped
3.Cut or wrap peeled and cut vegetables and use quickly to prevent spoilage.
4.Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactivate the enzyme that cause
browning. Raw, cut potatoes are held in cold water for a short time.
5.Store all fresh vegetables for a short time

54. • Frozen Vegetables
1.Store at 0°F (-18°C). or colder in original container until
ready for use
2. Do not refreeze thawed vegetables.

55. •
Dried Vegetables
1.Store in a cool (less than 75°F) dry, well ventilated
place.
2. Keep well sealed and off the floor.

56. •
Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off
the floor.
2.Discard cans that show signs of damage (swollen,
badly dented rusted cans).

57. Safety in the kitchen

58. 1.Do not touch electrical appliances with wet hands. You may
be electrocuted.
2.Do not work in a kitchen with a wet floor. You may slip and
hurt yourself.
3. Do not leave saucepan handles sticking out on the cooker.
You may
knock them off and burn yourself. Always use oven gloves. You
could burn yourself.
4.Do not leave wires trailing across a surface (the floor). You could
catch yourself in one and pull the appliance onto yourself.
5.Take care when using sharp knives. You could cut yourself and
also contaminate food with blood. Do not overload sockets with
electric appliances. It could cause a fire

59. Hygiene in the kitchen

60. 1
. Always wash your hands before handling food. Cross contamination
cross contaminated.
and food poisoning can occur 2. Use separate chopping boards when preparing foods
that could get
3. Store food at the correct temperature Food could be spoil and not suitable for
human consumption
4. Check the "sell by" date on every food you use Food could be spoiled and this could
cause food poisoning 5. Store raw meat away from cooked meat on the bottom shelf of
the
fridge. Juices may drip and cause cross contamination 6. Throw out old and out of
date equipment. It may contain hidden
bacteria which can contaminate food and cause food poisoning
7. Wash tea towels and dish cloths regularly. They could transfer bacteria onto clean
appliances
8. Wash your hands after touching high risk foods such as eggs and
meat

61. Thank you!