CANOSSA ACADEMY

LIPA CITY
PAASCU ACCREDITED
SY 2023 – 2024

FOURTH QUARTER HANDOUTS

VEGETABLE and SEAFOOD DISHES

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.

Vegetables provide nutrients vital for health and maintenance of your body. Eating vegetables
provides health benefits to people like reduced risk of some chronic diseases including heart attack and
stroke, protect them against certain types of cancers, reduce obesity and type two diabetes, lower blood
pressures, reduce the risk of developing kidney stones and help decrease bone loss.

Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic
acid), vitamin A, and vitamin C.

1. Diets rich in potassium may help maintain normal blood pressure. Vegetable sources of potassium
include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet
greens, soybeans, lima beans, spinach, lentils, and kidney beans.
2. Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels
and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce
constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of
fullness with fewer calories.
3. Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become
pregnant should consume adequate folate from foods, and in addition, 400 mcg of synthetic folic acid
from fortified foods or supplements. This reduces the risk of neural tube defects, spinal bifida, and
anencephaly during fetal development.
4. Vitamin A keeps eyes and skin healthy and helps to protect against infections.
5. Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin C aids in iron
absorption.

Learning Outcome 1 Perform Mise’ En Place (Guide me Lord)

Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior
to preparation you need to identify the various kinds of vegetables and different tools and equipment needed
in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables.

Classifications of Vegetables
a. According to parts of plants
➢ Gourd family - cucumber, pumpkin, chayote
➢ Seeds and pods - beans, peas, corn, okra
➢ Fruit Vegetables - avocado, eggplant, sweet pepper, tomato
➢ Roots and tubers- beet, carrot, radish, turnip, artichoke, potato, sweet potato
➢ Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
 ➢ Onion family - onion, scallion, leek, garlic, shallot
➢ Leafy greens - spinach, lettuce
➢ Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots
➢ Mushrooms

b. 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 vegetables

c. According to Nutritive Value

The following is based on their nutrient content since fruits and vegetables are good sources
of vitamins and minerals.
➢ 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 Needed in Preparing Vegetables

1. paring knife- used in paring.
2. chef knife - used in cutting.
3. chopping board - used to hold item while chopping.
4. colander - used to drain excess water after washing.
5. bowls- used to hold vegetables.
6. utility tray - used to hold ingredients.
7. sauté pan- for sautéing or stir frying vegetables
8. steamer - for steaming vegetables
9. oven- for cooking vegetables oven-steam or bake
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.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes
 Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to violet pigments (beets) Tube,
eggplants
Factors to consider in choosing good quality vegetables
Freshness
• Fresh vegetables should be crisp and bright in colors.
• Absence of decay or insect infestation
• No mechanical damage or injury.
Right degree of maturity

Variety Different varieties differ in color, shape, texture and sometimes flavor.

Vegetables are good sources of food nutrients that are very important in everyday meals.

Nutritional Value of Vegetables

Vitamin A
Green leafy vegetables are sources of vitamin A.
Example:

alugbati ampalaya
leaves kalabasa
leaves malunggay
petchay
sili leaves

Vitamin C
Example:

cabbage – type vegetables

bell peppers
lettuce
potatoes
dark green and yellow vegetables

3.Vitamin B – complex
Beans and leafy greens are rich sources of vitamin B – complex
Example
Examples ampalaya tops
kulitis
pepper leaves
saluyot
dried beans
4.Complex carbohydrates
Complex carbohydrates are carbohydrate molecules with more than 20 – sugar residue. They
are called as polysaccharide.

Functions of Carbohydrate:
Source of energy ( protein sparing and prevents ketosis)
Source of B-vitamins for CHO metabolism

Type of carbohydrate chosen determines:

• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content
Example:
• wheat bran
• whole grain breads and cereals
• cabbage
• carrots
• Brussels sprouts

Preparing Fresh Vegetables

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.
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.

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 and baton net – making long rectangular cut
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
 Apply safe and accurate cutting techniques in preparing vegetables according to
enterprise standards.

Learning Outcome 2 Prepare Vegetable Dishes

Effects of Cooking Vegetables
Changes in texture
Fibers are either softened or toughened.
Cellulose and hemicellulose – heating generally softens fibers
Addition of acid toughen fibers
Addition of alkali like baking soda soften hemicellulose

Addition of lime causes firmness or delay softening due to the reaction of

calcium from lime (―apog)
Water is either lost or absorbed.
A. Vegetables contain high amount of water, leafy and succulent vegetables lose water
and become limp.
B. Vegetables with significant amount of starch (dried beans, root crops, tubers)
absorb water because of the hygroscopic property of starch.
Changes in color

Cooking for a short time, helps maintain color. The effect of heat, acid, alkali,
and metal on the pigment are summarized below:
Table 1. Effect of Acid, Alkali, and Prolonged Cooking
Pigment Effect of acid Effect of alkali Effect of prolonged Solubility in
cooking water
Chlorophyll Olive green Intensifies green Olive green Soluble
color
Carotene Little effect Little effect Little effect unless Slightly
excessive way Soluble
darkens

Anthocyanin Color is stable Deeper red Little effect Very soluble

purple or blue
depending on
alkalinity
Anthoxanthins No effect Yellow Darken if Very soluble
excessive in the
presence of iron
Changes in nutrients
Carbohydrate
moist heat cooking – gelatinization of starch
dry heat cooking – dextrinization of starch
carmelization of sugar
Protein become more soluble and digestible
Vitamin may be destroyed in heat like vitamin C
Minerals are washed into the cooking liquid or oxidized
General Rules of Vegetable Cookery

• Don‘t overcook.
• Prepare vegetable as close to service time as possible and in small quantities.
• If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at
service time.
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth
texture
4. Flavor
• Natural flavor and sweetness
• Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness
5. Seasonings
• Seasonings should not mask the natural flavors
6. Sauces
• Do not use heavily.
• Vegetable should not be greasy
7. Vegetable combinations
• Vegetables should be cooked separately for different cooking times, and then combined
• Combine acid vegetables like tomatoes, to green vegetables just before service to
prevent discoloration of greens.
Cooking Frozen and Canned Vegetables

Frozen vegetables Canned vegetables

1. Examine all frozen products 1. Drain vegetables and place half the
when received to check quality liquid in a cooking pot, and bring to boil.
 2. Frozen vegetable requires 2. Add vegetables and heat to
shorter time in cooking because serving time. Do not boil for a
they have been partially cooked long time
3. Cook from the frozen state. Can be 3. Season liquid before adding vegetables
cooked directly into steamer or boiling to blend flavors of herbs and spices.
salted water.
4. Corn on the cob and vegetables frozen 4. Use butter to enhance the
in solid block like squash, should be flavor of most vegetables
thawed for even cooking

5. Add less salt. Most frozen vegetables

are slightly salted during processing

Culinary Terms of Vegetables

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans,
cauliflower, asparagus and artichokes.

Culinary Culinary
Terms of Terms of
Vegetables Meaning Vegetables Meaning
Bouquet ere Jardinière
bouquet of vegetables garden vegetables
Printaniere spring vegetables Primeurs first spring vegetables

Clamart peas Ceecy carrots

Doria cucumbers cooked in butter Dubarry cauliflower

Fermiere carrots, turnips, onions, Florentine spinach

celery cut into uniform slices
Forestiere mushrooms Judic braised lettuce
Lyonnaise Nicoise tomatoes concasse cooked
onions with garlic
Parmientier potatoes Princesse asparagus
Provençale tomatoes with garlic, parsley and
sometimes mushrooms or olives

Ways of Cooking Vegetables

1. Boiling and steaming –Vegetables are drained as soon as they are cooked and then
cool quickly under cold water to prevent overcooking from the residual heat. They are reheated
quickly by sautéing in butter or other fat. Seasonings and sauces are added at this stage.
2. Sautéing and Pan – Frying Both methods may be used to complete cooking or
precooked or blanched vegetables. Also used for complete cooking of raw vegetables.
3. Braising The blanched or raw vegetable, is placed in the pan then liquid is added (stock,
water, wine) to cover vegetables, then cooked slowly.
4. Baking Cooking starchy vegetables using heat of the oven, rather than range top. Starchy
vegetables are baked because the dry heat produces a desirable texture.
5. Deep – frying Vegetables large enough to coat with breading or batter may be fried. Quick
– cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming
briefly to reduce the cooking time in frying.
Learning Outcome 3 Present Vegetable Dishes
Essential Factors of Food Presentation
1. Good preparation and cooking techniques – Proper cutting and cooking of vegetables
2. Professional Skills
Ability to perform according to required standards
3. Visual Sense
4. Effective food presentation depends on the understanding of techniques involving
balance, arrangement, and garniture.
5. Balance
Select foods and garnishes that offer variety and contrast. This should be applied to
colors, shapes, textures and flavors.

6. Portion size
Match portion sizes and plates
7. Balance the portion sizes of the items on the plate
8. Arrangement on the plate
Many chefs display their creativity in plating presentations. One important thing is, to keep
in mind the convenience and comfort of the diner when plating.
Plating Styles with Vegetable Dishes

➢ Classic arrangement:
➢ Main item in front, vegetables, starch items and garnish at the rear.
➢ Main item in the center, with vegetable distributed around it.
➢ Main item in the center with neat piles of vegetables carefully arranged around.
➢ A starch or vegetable item heaped in the center, the main item sliced and leaning up
against it.
Guidelines in Plating
1. Keep food off the rim of the plate.
Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the diner rearrange them
before eating.
3. Keep space between items, unless, they are stacked on one another. Arrange vegetable
on plate, that every item should be identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
 Garnishes are not added just for color, but sometimes they are needed to balance a
plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
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 design of the plate.
7. Keep it simple.
Avoid making food too elaborate.
Learning Outcome 4 Store Vegetable Dishes
Fresh Vegetables

1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark
place.

2. Other vegetables must be refrigerated. To prevent drying they should be kept

covered or wrapped.

3. Peeled and cut vegetables should be covered or wrapped, 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.

Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.
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).
Leftovers
1. Don‘t mix batches.

2. Store leftover creamed vegetables for one day only. Before storing, cool
rapidly by placing the container on ice.

LESSON 2 PREPARE AND COOK SEAFOOD DISHES

 Seafood is any form of sea life regarded as food by humans. Seafood includes fish and
shellfish. Shellfish include various species of mollusks, crustaceans, and echinoderms. A wide
variety of fish and seafood are available in the market from many different sources. There are
so many methods for cooking seafood, most of them are fast and easy, making them the perfect
choice for a quick and healthy meal. This lesson provides information about fish and shellfish,
ways on preparing and cooking fish, along with some of the most popular seafood recipes, and
presenting and storing seafood.
Learning Outcome 1 Perform Mise’ En Place
Classifications of Seafood
Fish products are divided into two categories.
1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish
Flatfish examples are Flounder and Sole
B. Round fish examples are Black Sea bars, Bluefish, Cod and Grouper
C. Freshwater fish examples are catfish, eel and tilapia
2. Shellfish – fish with external shells but no internal bone structure. They have
hard outer shells.

Two classifications of Shellfish

A. Mollusks – are soft sea animals
1. Bivalves – they have a pair of hinged shells (clams, oysters)
2. Univalves – they have a single shell (abalone)
3. Cephalopods – (octopus, squid)
B. Crustaceans – are animals with segmented shells and jointed legs
(shrimps, crabs)

Composition and Structure:

Fish consists of water, protein, fats and small amount of minerals and vitamins.
Fish has very little connective tissue. It means:
A. Fish cooks very quickly, even at low heat.
B. Fish is naturally tender. High heat will result to toughening of protein.

C. Moist-heat methods are used not to create tenderness but to preserve

moistness and provide variety.
D. Cooked fish must be handled very carefully.
Fat Fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)
Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)

Market Forms
1. Whole or round – completely intact, as caught
2. Drawn – viscera removed
3. Dressed -- viscera, scales, head, tail and fins removed
4. Steaks – cross-section slices, each containing a section of backbone
5. Fillets – boneless side of fish, with or without skin
A. Butterflied fillets – both sides of a fish still joined, but with bones
removed
 6. Sticks or tranches – cross-section slices of fillets

Characteristics and Market forms of Shellfish

Shellfish
Characteristics

Mollusks
➢
➢
Oysters have rough, irregular shells.
Flesh of oyster is extremely soft and delicate and contains high percentage of
➢
water.
➢
Hard-shell clams – can be eaten raw
➢
Soft-shell clams are called steamers. The usual way to cook is to steam.
The shells of mussels are not as heavy as clamshells, yellow to orange in color
➢
and firm but tender when cooked.
➢
Scallops are creamy white in color and have a sweet flavor.
Squid is somewhat chewy and are cut up or either fried quickly.
Crustaceans
➢ The lobster shell is dark green or bluish green but turns red when cooked.
➢ Live lobster must be alive when cooked.
Market Forms
Mollusks
1. live in the shell
2. shucked – fresh or frozen
3. canned
Crustaceans
1. live
2. cooked meat, fresh or frozen

Learning Outcome 2 Handle Seafood Dishes

Checking freshness of fish
Fin Fish
1. Fresh and mild odor
2. Eyes are clear, shiny and bulging
3. Red or pink gills
4. Texture of flesh is firm or elastic
5. Shiny scales, and tightly cling, on skin

Shellfish
1. Oysters, clams, mussels in the shell must be alive. Tightly closed shells when
jostled.
2. Live or shucked oysters must have a very mild, sweet smell.
3. Discard any mussels that are very light in weight or seem to be hollow.
4. Strong fishy odor or a brownish color is a sign of age or spoilage.
 5. Live lobster must be alive when cooked. The meat will be firm and the tail springs
back when straightened.
6. Frozen shrimp should be solidly frozen when received.
7. Glazed shrimp should be shiny with no freezer burn.
8. All shrimps should smell fresh and sweet. A strong fishy or iodine smell
indicates age or spoilage.
9. Live crabs should be kept alive until cooked.
10. Frozen crabmeat should be treated like any other frozen fish.

Handling and Storage of Fish

Fresh Fish
A. Store on crushed ice. Use drip pans to allow for drainage of melted ice. Change ice
daily. Cover container or store in separate box away from other foods. Whole fish
should be drawn because entrails deteriorate rapidly.

Cut fish should be wrapped or left in original moisture-proof wrap.

B. In refrigerated box at 30° to 34°F (-1° to 1°C.

C. Fresh fish may be stored for 1 to 2 days. If kept longer, wrap and freeze
immediately.
11. Check store fish for freshness just before using.
Frozen Fish
12. Frozen products should be frozen, not thawed when received.

13. Items should be well wrapped, with no freezer burn.

14. Store at 0°F (-18°C. or colder.

15. Maximum storage time Fat fish -- 2 months

Lean fish -- 6 months
A. Rotate stock – first in, first out

Thawing and Handling of frozen fish

16. Thaw in refrigerator, never at room temperature. If pressed for time, keep in
original moisture-proof wrapper and thaw under cold running water.

17. Small pieces like fillets and steaks can be cooked from frozen state to prevent
excessive drip loss. Large fish should be thawed for even cooking.

18. Fillets that are to be breaded can be partially thawed.

19. Handle thawed fish as fresh fish. Do not refreeze.
20. Breaded, battered and other frozen prepared fish items are mostly cooked
from frozen state.
Shellfish
MUSSELS Keep refrigerated (32°F to 35°F/0° to 2°C). and protect from light. Store in
original sack and keep sack damp.
SCALLOPS
Shucked scallops can be cooked without further preparation.
Keep scallops covered and refrigerated (30°F to 34°F). Do not let them rest directly
on ice or they will lose flavor and become watery.
LOBSTERS
Live lobsters are either live or cup up before cooking. Live lobsters are plunged head
first into boiling water, then simmered for 5 – 6 minutes. If served hot, they are drained
well and split in half, and claws are cracked.
Live lobsters can be kept in two ways
➢ packed in moist seaweed, kept in a cool place
➢ in saltwater
Cooked lobster meat must be covered and refrigerated at 30° to 34°F. It is very
perishable and should be used in 1 – 2 days.
SHRIMPS
➢ Kept frozen at 0°F (-18°C). or lower
➢ Thaw in refrigerator
➢ Peeled shrimp should be wrapped before placing on ice
➢ Shrimp served hot must be peeled and deveined before cooking
➢ Shrimp to be served cold, must be peeled after cooking to preserve flavor.
CRABS
Live crabs should be kept alive until cooked.
Frozen crabmeat is very perishable when thawed. It must be treated like any
other frozen fish