The document outlines best practices and principles for preparing vegetable dishes, emphasizing the importance of nutrient preservation through appropriate cooking techniques. It covers classifications of vegetables, cooking methods, and proper thawing of frozen vegetables, alongside guidelines for maintaining flavor and color. Key nutritional components in vegetables and methods for optimal cooking are also discussed.

1. Preparing
Vegetable Dishes
Prepared by:
Ms. Leody C. Jumao-as

2. Learning Objectives:
Identify the market forms of
vegetables
Prepares and present vegetable
recipes with appropriate sauces and
accompaniments

3. Basic Principles in Cooking Vegetables to
Maintain Nutrients
1. Cook vegetables in the smallest liquid possible .
2. Cook vegetables the shortest amount of time for the
desired tenderness.
3. For vegetables that have a skin, scrub well and cook with
the skin on whenever possible.
4. When vegetables are cut, use a sharp knife and cut in the
largest pieces that are desirable for the recipe.
5. Follow the recipe or directions for cooking a vegetable.
6. Cook vegetables just in time for serving on the line.

4. Basic Principles of Cooking Vegetables
Meet Quality Standards
1. Green Vegetables
- When a green vegetable is cooked, some acid is
released in the steam. When steam cannot escape, it
condenses to water that has the acid in it. Then it falls back
on the food turning it a dull olive-green color. This is why
correct cooking and holding of green vegetables is so
important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may
become more yellow, but there is a little change. Follow the
recipe or directions to avoid overcooking these vegetables
because they will become mushy in appearance and in
texture.

5. Basic Principles of Cooking Vegetables
Meet Quality Standards
3. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way
it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they
do not have to be held long and will have better quality as
well as maintain their temperature.

6. Classifications of Vegetables
1.Parts of a plant
2.Flavor
3.Colors

7. Nutrients in Vegetables
1.Vitamin A
2.Vitamin C
3.Vitamin B
4.Minerals
5.Carbohydrates

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

9. MARKET FORMS OF
VEGETABLES
Fresh
Canned
Frozen
Dried

10. Methods of Cooking Vegetable
Dishes
1. Moist- Heat Methods
 Blanching-
 Boiling
 Braising
 Poaching
 Steaming

11. 2. Dry- Heat Method
 Broiling
 Grilling
 Roasting
 Sauteing
 Stir-frying
Methods of Cooking Vegetable
Dishes

12. Preserving Nutrient of Vegetables
1. Leave vegetables in big pieces.
2. Always cover your pot to hold in steam and heat.
3. Use any leftover cooking water for soups and
stews, sauces, or vegetable juices.
4. Eat fruits and vegetables raw whenever possible
in salads and smoothies or as whole fruits and
vegetables.
5. Cook vegetables until crisp.
6. Use as little water as possible when cooking.

13. “ You don’t have to eat less.
You just have to eat right.”
- Anonymous