Power point presentation on TLE Cookery 10 quarter 2. Preparing vegetable Dishes

2. Overview
This module will guide you, learners to acquire the essential
knowledge and competencies and at the same time develop
your skills in identifying ingredients according to standard
recipe,preparing ingredients according to a given recipe,
thawing frozen ingredients, and washing raw vegetables.
Your performances in every activity will help you to practice
gained understanding. The lessons are arranged to follow
the standard sequence of the course

3. This module is divided into 4 lessons, namely:
• Lesson 1 – Principles of Preparing
Vegetables
• Lesson 2 – Characteristics of Quality
Vegetables
• Lesson 3 – Thawing Frozen Vegetables
• Lesson 4 – Washing Raw Vegetables

4. After going through this module, you are
expected to:
1.1. classify vegetables according to the
type they belong;
1.2. identify vegetables that has flavor and
color components;
1.3. know the different principles and
methods of preparing vegetables;

5. Lesson 1. Principles of Preparing Vegetables
Preparing vegetables can be threatening for some
people because they come in all kinds of
shapes and sizes, and have different flavours and
textures. However, after cooking them once or
twice, and getting the feel of how to treat them, one
will be able to flavorings that suit them best

6. Vegetables are cooked to improve their color, texture, and
flavor. For the reason that there are vast varieties, the
cooking methods will also vary depending on the preferred
result. In vegetables are often blanched or par cooked in
boiling salted water as a mise en place step, and finished
by other cooking methods such as sautéing, frying, or
roasting. Vegetables has ingredient in a cooked dish. Prior
to preparation, you need to identify various kinds of
vegetables and different tools and equipment needed in the
preparation of vegetables since it is an important factor to
consider in the preparation of vegetables.

7. Classification of vegetables
1. Stem Vegetables
Artichoke, Asparagus, Celery, Fennel, Bamboo and
shoots.
2. Leaves Vegetables
cabbage, water cress, lettuce, bok choy, gai lan,
choy sum, brussels sprouts, spinach,
mustard leaves

8. 3. Flower Vegetables
cauliflower, broccoli, courgette flowers, squash blosooms,
artichoke, banana flower
4. Stalk or Bulb Vegetables
onion, garlic, spring onion, leek, kohlrabi, fennel and shallots.
5. Seed Vegetables (Beans)
mungbean, garbanzos, coepea, kidney bean, soy bean and white bean

9. 6. Root and Tubers Vegetables
beet, carrot, radish, turnip, arrowroot, sweet potato, potato, taro, cassava and etc.
7. Fruit Vegetable
beans, legumes, tomatoes, avocado, bitter gourd, eggplant, caigua or bottle gourd, bell
peppers, ackee, African eggplant, ash gourd or winter melon, chayote and other plants
8. Fungi Vegetables
button mushroom, enoki, oyster, shitake, truffles, portabello, boletus, chanterelles,
grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel, etc

10. Flavor Components of Vegetables
1. Sugar – Fructose – This is the natural sugar that provides the sweetness in vegetables
2. Glutamic Acid This forms a product called monosodium glutamate when combined with salt and is found in large amount from young and fresh vegetables.
3. Sulfur compounds It give the strong flavor and odor of some vegetables like onions leeks, garlic, chives, cabbage and broccoli.