Professional Documents
Culture Documents
He Reviewer
He Reviewer
LIPA CITY
PAASCU ACCREDITED
SY 2023 – 2024
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.
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
• 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.
alugbati ampalaya
leaves kalabasa
leaves malunggay
petchay
sili leaves
Vitamin C
Example:
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
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
• 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.
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
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
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.
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.
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.
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
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
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.
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.
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.