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2nd QUARTER:
PREPARE
VEGETABLE DISHES
WHAT IS
VEGETABLES?
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.
CLASSIFICATION
OF VEGETABLES
ACCORDING TO
PARTS OF PLANTS
Gourd family
Seeds and pods
Fruit Vegetables
Roots and tubers
Cabbage family
Onion family
Leafy greens
 ACCORDING TO CHEMICAL
COMPOSITION
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 vegetable
According to Nutritive Value
Vitamin A-rich vegetables – green
leafy and yellow fruits and
vegetables
Vitamin C-rich vegetables – yellow
vegetables
Vitamin B (complex) – legumes,
peas, beans
TOOLS AND EQUIPMENT
USED IN PREPARING
VEGETABLES
PARING KNIFE
CHOPPING BOARD
COLANDER
VEGETABLE DISHES.pptx
UTILITY TRAY
SAUTE PAN
STEAMER
OVEN
FLAVOR COMPONENTS OF
VEGETABLES
Sugar Fructose – the
natural sugar that
provides the sweetness
in vegetables.
Glutamic Acid –
this forms a product called
monosodium glutamate when
combined with salt. It is found in
large amount from young and
fresh vegetables.
Sulfur compounds –
Give the characteristic
strong flavor and odor of
some vegetables like onions,
leeks, garlic, chives, cabbage
and broccoli.
Color Components
Chlorophyll – a fat soluble compound
responsible for the green color of plants.
When combined with acid, it forms
pheophytin which produces an olive
green color. When combine with alkali, it
forms chlorophyllins which produces a
more intense green color. The addition
of baking soda when cooking that
results to brighter green color, is an
example.
Carotenoids – the yellow,
orange to red soluble pigments
found in plants.
* beta carotene from carrots
and squash
* lycopene, from tomatoes
Flavonoids
*Anthoxanthin – responsible for
the yellow pigments
*Anthocyanins – responsible for
red and blue to violet pigments
(beets), eggplants
Factors to consider in
choosing good quality
vegetables
1. Freshness -Fresh vegetables
should be crisp and bright in colors.
2. Absence of decay or insect
infestation
3. No mechanical damage or injury.
4.Right degree of maturity
5. Variety-Different varieties differ
in color, shape, texture and
sometimes flavor
Nutritional Value of
Vegetables
1.Vitamin A - helps form and maintain healthy
teeth, skeletal and soft tissue, mucus
membranes, and skin. It is also known as retinol
because it produces the pigments in the retina
of the eye.Green leafy vegetables are sources
of vitamin A.
Example: alugbati, ampalaya leaves, kalabasa
leaves ,malunggay, petchay,
sili leaves
2.Vitamin C- promotes a healthy immune
system, helps wounds heal, maintains blood
vessels and connective tissue and aids in
absorption of iron.
Example: cabbage – type vegetables bell
peppers lettuce potatoes dark green
and yellow vegetables.
3. Vitamin B12 – for metabolism,
formation of red blood cells,
maintenance of the central nervous
system
Example:ampalaya tops, kulitis,
pepper leaves, saluyot,dried beans
4. Complex Carbohydrates -they provide
energy for the body more slowly
than simple carbs, but they also provide energy
for a longer period of time.
Example: wheat bran, whole grain breads and
cereals, cabbage, carrots,
Brussels sprout
PREPARING FRESH
VEGETABLES
1. WASHING
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.
2. SOAKING
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.
3. Peeling and Cutting
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.
Basic Knife
Cuts
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. Julienne
making long
rectangular
cut similar to
matchsticks
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
VEGETABLE DISHES.pptx

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