TOOLS EQUIPMENT IN PREPARING VEGETABLES.pptx
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The document lists various tools and equipment needed for preparing vegetables, including knives, chopping boards, bowls, pans, and appliances. It discusses paring knives for peeling, chef knives for cutting, chopping boards for holding items while chopping, bowls for holding vegetables, utility trays for holding ingredients, sauté pans for stir frying, steamers for steaming vegetables, and ovens for baking or oven steaming vegetables.
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Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
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.
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Parts of a plant
Flavor
Colors
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Vitamin A
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Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
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Boiling
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Broiling
Grilling
Roasting
Sauteing
Stir-frying
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Leave vegetables in big pieces.
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Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
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.
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- 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.
. 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.
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Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
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Fresh
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Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
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Broiling
Grilling
Roasting
Sauteing
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Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
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- 5. Tools and Equipment Needed in Preparing Vegetables
- 6. 1. Paring knife -used in paring TOOLS:
- 7. 2. Chef knife - used in cutting TOOLS:
- 8. 3. Chopping Board - used to hold item while chopping. TOOLS:
- 9. 4. Bowls - used to hold vegetables TOOLS:
- 10. 5. Utility Tray - used to hold ingredients TOOLS:
- 11. 6. Sauté Pan - for sautéing or stir frying vegetables TOOLS:
- 12. 7. Steamer - for steaming vegetables. TOOLS:
- 13. 8. Oven - for cooking vegetables oven-steam or bake TOOLS:
- 14. 1. BOWL 2. SAUTE PAN 3. OVEN 4. STEAMER 5. UTILITY TRAY 6. PARING KNIFE 7. CHOPPING BOARD 8. CHEF KNIFE
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