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Lesson 1 Prepare Vegetable Dishes
Lesson 1 Prepare Vegetable Dishes
Overview
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.
• 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.
• 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 vegetable
help provide a feeling of fullness with fewer calories.
• Folate (folic acid) helps the body from red bloods
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.
• Vitamin A keeps eyes and skin healthy and helps to
protect against infections.
• 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
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 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
1. Gourd family
Color components
1. Chlorophyll - a fat soluble compound responsible for the green color of
plants. When combined with acid , it forms pheophytim which reduces an
olive green color. When combined with alkali , it forms chlorophyllins which
produces a more intense green color. The addition of baking soda in
cooking , which results in having brighter green color , is an example.
2. Carotenoids - the yellow , orange to red soluble pigments found in plants .
a. Beta carotene from carrots and squash
b. lycopene , from tomatoes
3. Flavonoids
a. Anthoxanthin - responsible for the yellow
pigments.
b. b. Anthocyanins - responsible for red and blue to
violet pigments (beets) tube , 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
3. Continue removing
leaves until you are left with
light colored , tender leaves ,
rub surfaces with lemon.
C. Preparing Avocados
Little effect
Carotene Little Effect Little Effect unless excessive Slightly soluble
way darkens
Deeper red
Anthocyanin Color is table purple or blue Little Effect very soluble
depending on
alkalinity
Darken if
Anthonxanthins No Effect Yellow excessive in the Very soluble
presence of iron
4. Changes in nutrients
a. Carbohydrate
• moist heat cooking - gelatinization of starch
• dry heat cooking - dextrinization of starch
• Carmelization of sugar
b. Protein become more soluble and digestible.
c. Vitamin may be destroyed in heat like vitamin C.
d. Minerals are washed into the cooking liquid or
oxidized.
General rules of vegetable cookery
• Don't overcook.
• Prepare vegetables 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 them.
• 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.
Combined acid vegetables like tomatoes , to
green vegetables just before service to prevent
discoloration of greens.
Cooking frozen and canned vegetables.
A. Frozen vegetables
• Examine all frozen products
when received to check quality.
• Frozen vegetables require
shorter time in cooking because
they have been partially cooked.
• Cook from the frozen state : can cook directly into a
steamer or boiling salted water.
• Corn on the cob and vegetables that are frozen solidly ,
like squash , should be thawed for even cooking.
• Add less salt. Most frozen vegetables are slightly salted
during processing.
B. Canned Vegetables
• Drain vegetables and place half of the liquid in a
cooking pot , and bring to boil.
• Add vegetables and heat to serving time. Do not
boil for a long time.
• Season liquid before adding vegetables to blend
flavors of herbs and spices.
• Use butter to enhance the flavor of most
vegetables.
Terms used for vegetables
Here are terms used for an assortment of fresh vegetables
including carrots , turnips , peas , pearl onions , green
beans , cauliflower , asparagus and artichokes that are often
used as garnish or accompaniment to meat dishes.
Bouquetiere - bouquet of vegetables
Printaniere - Spring vegetables
Jardiniere - garden vegetables
Primeurs - first spring vegetables
Clamart - peas
Crecy – carrots
Doria - cucumbers cooked in butter
DuBarry - cauliflower
Fermiere - carrots, turnips, onions, celery cut
into uniform slices
Florentine - spinach
Florestiere - mushrooms
Judic - braised lettuce
Lyonnaise - onions
Nicoise - tomatoes concase cooked with garlic
Parmentier - potatoes
Princesse - asparagus
Provencale - tomatoes with garlic, parsley and
sometimes mushrooms or olives
ENHANCEMENT ACTIVITY
Make a compilation of technical words commonly
used in the world of culinary for vegetable cookery.
Follow concrete instructions below:
*Make a personalized and improvised dictionary(half
folded bond paper).
*Include local and foreign terminologies which are used
in vegetable cookery.
*Limit your dictionary to a minimum of 10 pages and
maximum of 20 pages
*Blind and cover it
*You can work in collaboration with others and submit
after 1 week
You output will be rated using the scoring rubic
below :
SCORE CRITERIA
was not able to follow the procedures in baking and deep - frying
1 vegetables and performs the skill unsatisfactorily.
Performance activity 2
Given the different recipes , follow the procedures by pair
or by group.
Vegetables tagliatelle
Tools and equipment needed :
• chopping board
• knife
• pots and pan
• coriander
• ladle
Ingredients :
• 450 grams zucchini , trimmed
• 450 grams carrots , peeled and trimmed
• 450 grams celery root , peeled
• 4tbsp butter
Procedure :
1. Cut vegetables lengthwise into thin slices. About
1/8 inches thick , cut into long thin strips to
resemble flat noodles.
2. Blanch each vegetables separately into boiling
salted water. Refresh under cold water and
drain.
3. Just before serving , heat butter in saucepan over
moderate heat. Add vegetables and toss in
butter until hot.
Your performance will be rated using the scoring
rubric below :
follows correctly the prpcedures in preparing and cooking vegetable
4 tagliatelle and performs the skill very satisfactorily without supervision
and with initiative and adaptability to problem situations.
was not able to follow the procedures in preparing and cooking sauteed
1 mushroom and performs the skill unsatisfactorily.
Braised celery
Tools and equipment needed :
• chopping board
• knife
• pan
• ladle
Ingredients :
• 1 kg celery
• 4 tbsp butter
• 1 1/2 pt. Brown stock or chicken stock
• pepper to taste
Procedure
1. Trim and wash celery. Peel the outside part and
use the tender inner stems. Cut into 1 1/2
inches lengths.
2. Heat the butter in a braising pot and add the
celery. Cook over moderate heat until the celery
is just beginning to soften.
3. Add enough stock to cover the celery. Season
with salt and pepper to taste. Cover and cook
slowly in an oven or range top until tender.
4. Drain the celery and keep it warm. Reduce the
stock over high heat. Adjust the seasonings and
pour the sauce over the celery.
Your performance will be rated using the scoring
rubric below :
follows correctly the procedures in preparing and cooking braised
4 celery and performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.
was not able to follow the procedures in preparing and cooking braised
1 celery and performs the skill unsatisfactorily.
Glazed sweet potatoes
Tools and equipment needed :
• pan
• ladle
• knife
• chopping board
• baking pan
Ingredients :
• 1.8 kg sweet potatoes
• 6 tbsp. Water
• 3/4 c light corn syrup or maple syrup.
• 6 tbsp. Brown sugar
• 8 tbsp. Orange juice
• 2 tbsp. Lemon juice
• 2 tbsp. Butter
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp salt Procedure
1. Scrub sweet potatoes. Boil or steam until tender. Do not
overcook .
2. Spread the potatoes on a sheet pan to cool.
3. Peel the potatoes when they are cool enough to handle.
Cut into uniform pieces. Arrange in a buttered baking pan.
4. Place water , syrup and sugar in a saucepan. Stir over heat
until sugar is dissolved. Add remaining ingredients and
boil mixture to form heavy syrup.
5. Pour syrup over potatoes.
6. Bake at 350 F until potatoes are thoroughly cooked and
glazed , about 45 - 60 minutes.
Your performance will be rated using the scoring
rubric below :
follows correctly the procedures in preparing and cooking glazed
4 sweet potatoes and performs the skill very satisfactorily without
supervision and with initiative and adaptability to problem
situations.
4 Done creatively and neat enough with relevance to the given task.
3 Done creatively and neat enough but no relevance to the given task.
2 Done simply and neat enough but not so relevant to the given task.