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

2. Seeds and pods

- Beans , peas , corn , okra
3. Fruit Vegetables
- Avocado , eggplant , sweet pepper , tomato

4. Roots and tubers

- beet , carrot , radish , turnip , artichoke ,
potato , sweet potato
5. Cabbage family
- cabbage , Broccoli , cauliflower , brussels ,
sprouts , bokchoy
6. Onion family
- onion , scallion , leek , garlic , shallot
7. Leafy greens
- spinach , lettuce

8. Stalks , stems , and shoots

- artichoke , asparagus , celery , fennel ,
bamboo shoots
9. Mushrooms
B. According to chemical composition
1. Carbohydrate-rich vegetables - seeds , roots , tubers.
2. Protein-rich vegetables-legumes , peas , beans.
3. Fat-rich vegetables - nuts , olives , avocado.
4. 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.
5. Vitamin A-rich vegetables - green leafy and yellow
fruits and vegetables.
6. Vitamin C-rich vegetables - yellow vegetables.
7. Vitamin B(complex) - legumes , peas , beans.
Tools and Equipment Needed In Preparing
Vegetables

Paring knife used in paring

Chef knife used in cutting

Chopping board used to hold

item while chopping
Colander used to drain excess water
after washing

Bowls used to hold ingredients

Utility tray used to hold ingredients

Saute pan for sauteing or stir frying
vegetables

Steamer for steaming vegetables

Oven for cooking vegetables

oven – steam or bake
Flavor Components of vegetables
1. Sugar Fructose - the natural sugar that provides the sweetness in
vegetables.
2. Glutamic acid - This forms a product called monosodium glutamate when
combined with salt. It is found in large amounts in young and fresh
vegetables.
3. Sulfur compounds Give the characteristic strong flavor and odor of some
vegetables like onions , leeks , garlic , chives , cabbage and broccoli.

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

4. Right degree of maturity

5. Variety of texture and sometimes flavor.

Vegetables are good sources of food nutrients that are very

important in everyday meals.
Nutritional value of vegetables
1. Vitamin A
Grean leafy Vegetables
are sources of vitamin A.
Example :
• Alugbati
• Ampalaya leaves
• Kalabasa leaves
• Malunggay
• petchay
• sili leaves
2. 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 :
• 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 polysaccharides.
Functions of carbohydrate :
1. Source of energy ( protein sparing and prevents ketosis )
2. Source of B- vitamins for CHO metabolism.
3. Type of carbohydrate chosen determines :
• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content. Examples :
• wheat bran
• whole grain breads and cereals
• cabbage
• carrots
• Brussels sprouts
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 minuted 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 cutting techniques
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 a diagonal cut.
10.Oblique or roll cuts - making a diagonal cut by rolling the long
cylindrical vegetables.
Apply safe and accurate cutting techniques in
preparing vegetables according to enterprise
standards.
A. Trimming Artichoke
Bottoms 1. Start by filling a bowl
with cold water and lemon
into it. ( you could also use
a dash of vinegar ) this will
slow the browning on the
surface of the artichoke
when it is cut and exposed to
air.
 2. Pull out the tough outer ,
dark green leaves of artichoke.

3. Continue removing
leaves until you are left with
light colored , tender leaves ,
rub surfaces with lemon.

4. Slice off the top one

inch.
5. Trim the remaining dark green
surfaces at the base , including stalk
and continue to rub with lemon.

6. Cut the artichoke in half.

7. Use spoon to remove hairy fibers

in the center of the artichoke.
8. Pull out all of the tough red
fibers , leaving the soft green
leaves in place.

9. Cut the artichokes lengthwise

into sizes that suit your recipe
and place it in the water bath
with lemon before cooking.
B. Trimming Asparagus

1. Hold a spear of asparagus in

each hand.

2. Bend downward with each

end until it breaks into two.

3. Repeat with the whole bunch

of asparagus. Purplish ends on
the left are destined for stock ,
and greenish spears to be
trimmed.
 4. Trim or cut them into one inch
length for cooking.

C. Preparing Avocados

1. Grip the avocado gently on

one side with one hand , cut the
avocado lengthwise around the
seed.
2. Open the avocado into halves
to expose the seed.

3. Scoop out the seed with the

use of spoon or scooper

4. Gently tap the seed with a

knife and twist to get the seed
out and discard.
 5. Scoop out the avocado
flesh with a spoon or scooper

6. Slice avocado into

segments.
D. Cutting and shredding cabbage
1. Pull off any bruised or wilted
outer leaves from a red or green
cabbage head.

2. Cut the cabbage into halves.

3. Cut the halves into quarters

lying flat side down on the
cutting board.
4. Use a paring knife to remove
the hard core. Repeat with
remaining cabbage quarters.

5. Cut into slices or shread the

cabbage to your desired
thickness.
E. Peeling and Crushing garlic
1. To remove the paper skin of
garlic , cut off the base of the
clove.

2. Place the clove on a board

and gently slam it with flat side
of a knife.

3. The skin will burst and can

easily be removed.
4. Cut the garlic into slices as
thin as possible.

5. From garlic slices , mince it.

6. Crush the garlic as you want.

F. Cleaning leeks
1. Cut off and discard the dark
green leaves. Trim and discard
the roots.

2. Cut the stalk into half

lengthwise.

3. Slice them crosswise.

4. Transfer them to a bowl of cold
water and swish them around a
few times.

5. With hands loosely cupped , lift

the leeks out of the bowl and place
them on a plate or work surface
( or colander ).

6. Discard the water with the

remaining grit.

7. Repeat until the water is clear and ready

to be cooked.
Formative Assessment
Identify and classify the given pictures. Write your
answer in the appropriate column.
Name Classification
B. Identify the different methods of preparing
fresh vegetables : Write the correct method on
the space provided
Learning Outcome 2 : Prepare Vegetable Dishes
Effects of cooking vegetables
1. Changes in texture Fibers are either softened or
toughened.
a. Cellulose and hemicellulose - heating generally
softens fibers.
b. Addition of acid toughen fibers.
c. Addition of alkali like baking soda soften
hemicellulose.
d. Addition of lime causes firmness or delay softening
due to the reaction of calcium from lime ("apog").
2. 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.
3. 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 :
Effect of
Pigment Effect of acid Effect of alkali prolonged Solubility
cooking

Chlorophyll Olive Green Intensifies green Olive Green Slightly Soluble

color

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

5 Done creativity and neatly with more than 20 pages.

4 Done creativity and neat enough with 15 to 20 pages .

3 Done creativity and neat enough but with 10 to 14 pages .

2 Done simply and neat enough but with 10 to 14 pages .

1 Done poorly with less than 10 pages.

Ways Of cooking vegetables
1.Boiling and steaming Vegetables
are drained as soon s 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.
Seasoning and sauces are added
at this stage.
2. Sautéing and Pan-Frying Both
methods may be used to complete
cooking or precooked or balanced
vegetables. Also used for
complete cooking of raw
vegetables.
3. Braising The balanced or raw
vegetables is placed in the 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 friend. Quick –
cooking vegetables can be fried raw.
Some, may be precooked by
simmering or steaming briefly to
reduce the cooking time in frying.
Find a partner and perform the different ways of cooking
vegetables. Choose at least 2 from the given recipes.
Cooking Vegetables by Boiling and Steaming
Tools and Equipment Needed:
• stove
• knife
• pots and plan
• strainer
• chopping board
• ladle
Ingredients
• vegetables (any kind)
• water
Procedure:
Boiling Vegetables
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to pot
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water to a
boil.
5. Reduce heat to a simmer and cook vegetable , to
required doneness.
*Green vegetables and strong flavored vegetables are
cooked uncovered.
6. Drain vegetables quickly to a void overcooking.
 Steaming Vegetables
1. Trim and cur vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking.
Make shallow, even layers for uniform cooking.
4. Steam for required time.
5. Finish vegetables according to recipe and serve
at once, or cool quickly.
Your performance will be rated using the scoring
rubric below:
Follows correctly the procedures in boiling/steaming vegetables and
4 performs the skill very satisfactorily without supervision and with
initiative and adaptability to problem situations.

Follows correctly the procedures in boiling/steaming vegetables and

3 performs the skill satisfactorily without assistance

follows correctly the procedures in boiling/steaming vegetables with

2 minor errors and performs the skill satisfactorily with some assistance
and/or supervision.

Was not able to follow the procedures in boiling/steaming vegetables

1 and performs the skill unsatisfactorily.
 Cooking vegetables by sauteing and frying
Tools equipment needed :
• Stove
• post and pan
• ladle • Strainer
• Spatula
Ingredients :
• vegetables (any kind )
• clarified butter , oil , or fat
Procedure :
Sauteing vegetables
1. Prepare vegetables as required.
2. Place saute pan on high heat.
3. When pot is hot , add small amount of clarified butter , oil or
other fat enough to coat the bottom of the pan.
4. Add vegetables. Do not overload the pan , or the temperature
will be lowered too much and the vegetables will simmer
instead of saute.
5. After the heat has recovered , flip the pan to toss vegetables.
6. Continue to flip an necessary.
7. As soon as vegetables are cooked , remove from pan and
serve.
Frying vegetables
1. Prepare mise -en place , use a griddle if only a
small amount of fat is required.
2. Heat the pan and add fat. And let it heat.
3. Place prepared vegetables in the pan. Cook to
desired degree of browning.
4. Turn vegetables with a spatula and continue to
cook until done.
5. Remove from pan , and drain on absorbent
paper to eliminate excess fat.
You performance will be rated using the scoring
rubric below :
follows correctly the procedures in sauteing/frying vegetables and
4 performs the skill very satisfactorily without supervision and with
initiative and adaptability to problem situations.

follows correctly the procedures in sauteing/frying vegetables and

3 performs the skill satisfactorily without assistance or supervision.

follows correctly the procedures in sauteing/frying vegetables with

2 minor errors and performs the skill satisfactorily with some
assistance and/or supervision.

was not able to follow the procedures in sauteing/frying vegetables

1 and performs the skill unsatisfactorily.
 Cooking vegetables by braising
Tools and equipment needed :
• stove
• pots and pan
• strainer
• ladle
Ingredients :
• vegetables
• water or wine
Procedure :
1. Heat pan , add fat.
2. Place vegetables in a pan. ( vegetables may or
may not be cooked in fat before adding liquid )
3. Add liquid , stock , water or wine or combination
of liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat , and serve vegetables with
the cooking liquid , or drained off the liquid and
reduced over high heat before serving to
concentrate flavor.
You performance will be rated using the scoring
rubric below :
follows correctly the procedures in braising vegetables and performs the
4 skill very satisfactorily without supervision and with initiative and
adaptability to problems situations.

follows correctly the procedures in braising vegetables and performs the

3 skill satisfactorily without assistance or supervision.

follows correctly the procedures in braising vegetables with minor errors

2 and performs the skill satisfactorily with some assistance and/or
supervision.

was not able to follow the procedures in braising vegetables and

1 performs the skill unsatisfactorily.
 Cooking vegetables by baking and deep frying
Tools and equipment needed :
• oven stove
• fryer
• pots and pan
• baking pan
Ingredients :
• vegetables
• breading
• oil
Procedures :
Baking vegetables
1. Collect all equipment and food products.
2. Prepare vegetables as required.
3. Place in appropriate pan and set in pre - heated oven.
4. Bake to desired doneness.
Deep - frying vegetables
2. Collect all equipment and food products.
2. Pre - heat fryer to proper temperature (325 f - 350 f ).
3. Prepare food items as required. Apply breading or batter if
necessary.
4. Place proper amount of food in fryer. Do not overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
7. Serve at once or if necessary , hold uncovered in a warm place for
the shortest possible time.
You performance will be rated using the scoring
rubric below :
follows correctly the procedures in baking and deep - frying
4 vegetables and performs the skill very satisfactorily without
supervision and with initiative and adaptability to problem situations.

follows correctly the procedures in baking and deep - frying

3 vegetables and performs the skill satisfactorily assistance or
supervision.

follows correctly the procedures in baking and deep - frying

2 vegetables with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.

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.

follows correctly the procedures in preparing and cooking vegetable

3 tagliatelle and performs the skill satisfactorily without assistance or
supervision.

follows correctly the procedures in preparing and cooking vegetable

2 tagliatelle with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.

was not able to follow the procedures in preparing and cooking

1 vegetable tagliatelle and performs the skill unsatisfactorily.
Sauteed mushroom
Tools and equipment needed :
• pan
• ladle
• plate
Ingredients :
• 1 1/2kg mushrooms , fresh
• 10 tbsp clarified butter or oil
• salt to taste
• pepper to taste
Procedure
1. Rinse the mushrooms quickly and dry them off
with towels. Trim off the bottom of the stems
and slice the mushrooms.
2. Heat saute pans over high heat. Add fat to the
pan.
3. Place mushrooms in the pan. Do not overload.
Saute over high heat until browned. Do not
overcook.
4. Season with salt and pepper.
Your performance will be rated using the scoring
rubric below :
follows correctly the procedures in preparing and cooking sauteed
4 mushroom and performs the skill very satisfactorily without supervision
and with initiative and adaptability to problem situations.

follows correctly the procedures in preparing and cooking sauteed

3 mushroom and performs the skill satisfactorily without assistance or
supervision.

follows correctly the procedures in preparing and cooking sauteed

2 mushroom with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.

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.

follows correctly the procedures in preparing and cooking braised

3 celery and performs the skill satisfactorily without assistance or
supervision.

follows correctly the procedures in preparing and cooking braised

2 celery with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.

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.

follows correctly the procedures in preparing and cooking glazed

3 sweet potatoes and performs the skill satisfactorily without
assistance or supervision.

follows correctly the procedures in preparing and cooking glazed

2 sweet potatoes with minor errors and performs the skill
satisfactorily with some assistance and/or supervision.

was not able to follow the procedures in preparing and cooking

1 glazed sweet potatoes and performs the skill unsatisfactorily.
 Lumpiang ubod with egg wrapper
Tools and equipment needed :
• wok
• colander
• turner
• measuring spoon
• knife
• measuring cups
• chopping board
• casserole
Ingredients :
• 1/2 kl stripped ubod
• 1 kl stripped sweet potato
• 1/2 kl carrot
• 1/2 kl cabbage
• 2 stalk celery
• 2 cups ground peanut
• 1 head garlic
• 2 pcs onion
• 1/2 kl ground pork
• 1/4 kl shrimps
• 2 tsp fish sauce
• 1 pc pork bouillon
Procedure :
1. Blanch the ubod first
2. Saute the garlic and onion , put the ground pork
and 2T fish sauce.
3. Put sweet potato until tender
4. Put the ubod , carrots , cabbage and celery.
5. Put the ground peanut.
6. Season to taste.
Sauce :
Ingredients :
• 1/2 kl sugar
• 1/4 tsp fish sauce
• 1/2 cup ground peanut
• 1/4 cup minced garlic
• 1 stalk chopped celery
• 1/4 cup cornstarch mixed with 1/4 cup water
• 1.5L water
Procedure :
1. Caramelize sugar , put 1.5 liter of water and let it boil.
2. Put the minced garlic , celery and peanut.
3. Let it boil.
4. Thicken with cornstarch dispensed in water.
Enhancement Activity
Make a search on various recipes of the following
vegetables :
a. Malunggayleaves
b. Bell pepper
c. sayote
Make a research on the different ways of
cooking vegetables in the philippines and other
countries. Follow the instructions below :
• Divide your selves into 5 groups
• Assign a leader
• Leaders will assign task to each member.
• Work on your research following the assigned
country

a. Group I - Asian countries

b. Group II - European countries
c. Group III - American countries
d. Group IV - African countries
e. Group V - Ethnic cooking in the philippines.
Learning Outcome 3
Present Vegetables Dishes
• Presentation of prepared vegetable dishes.
• Factors to consider in plating 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 - effective food presentation
depends on the understanding of techniques
involving balance , arrangement , and garniture.
• Balance
Select foods and garnishes that offer variety and
contrast. This should be applied to colors ,
shapes , textures and flavors.
• Portion size
• Match portion sizes and plates.
• Balance the portion sizes of the items on the
plate.
• Arrangement on the plate Many chefs display their
creativity in plating presentations. One important
thing to keep in mind is 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 item for the convenience of the customers. 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
eat.
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 apart of the dish. Always think of the sauce
as part of the overall design of the plate.
7. Keep it simple. Avoid making food to elaborate.
 Creative presentation techniques
• Vegetable purees
1. Cook vegetable until soft,
then drain well.
2. In put processor, process
vegetable smooth puree.
3. Add melted butter or margarine.
4.Season with salt and pepper and process again.
5. Add whipping cream. 6. Using ice-cream scoop or
spoon, shape puree on heatproof plate and place
in oven or microwave until hot.
• Ribbon vegetables
1. With vegetable peeler,
shred carrot, corvette and
radish into long ribbons,
about 2.5 cm wide, pressing
lightly with peeler so ribbons will be very thin.
2. Toss vegetables with melted butter
or margarine.
3. Cook until tender crisp.
• Vegetable rings
1.with sharp knife, cut 3 peppers,
(green,yellow,red) and
onion into rings.
2. Remove core, seeds and
membranes from peppers.
3. Toss vegetables with melted butter
or margarine.
4. Cook until tender crisp.
5. Serve hot or refrigerate to serve chilled.
Enhancement activity
Photo collection
Follow instruction below :
1. Make a photo album on the creative
presentation techniques for vegetable cookery.
2. It should contain a minimun of 10 pages and a
maximum of 15 pages.
3. Label each creative presentation
4. Your output will be rated using the scoring rubric
below :
SCORE CRITERIA

5 Done creatively and neatly. showing much relevance task.

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.

1 Done poorly with erasures and irrelevant to the given task.

Prepare and present creatively a stir fried mixed
vegetables applying your own presentation design.
Follow the procedures and ingredients given.
Stir fried mixed vegetables
Tools and equipment needed :
• pan
• mixing bowl
• ladle
• chopping board
• knife
• plate for serving
Ingredrients :
• 350 g chinese cabbage, cut into chunks
• 8 dried black mushrooms, cut julienne
• 4 tbsp. Carrots, cut julienne
• 4 tbsp. Baby corn, drained
• 4 scallions, cut into shreds
• 4 tbsp oil
• garlic cloves, crushed
• slices ginger root
• 1/2 t salt
• 12 tbsp. Water or chicken stock
• 1/8 c cornstarch
•12 tbsp. Water, cold
• 1/2 t sesame oil
Procedure :
1. Heat oil in a wok.
2. Add garlic.
3. Add ginger and salt.
4. Add cabbage and stir fry.
5. Add the remaining vegetables except shredded
cabbage. Continue to stir fry for 1-2 min. then add
shredded cabbage.
6. Add the stock, soy sauce, and cook until vegetables
are crispy.
7. Mix cornstarch with cold water, then stir into
vegetables to thicken the sauce.
8. Stir in the sesame oil and serve at once.
Your performance will be rated using the scoring
rubric below :
follows correctly the procedures in preparing cooking and presenting
stir fried vegetables and performs the skill very satisfactorily without
4 supervision and with initiative and adaptability to problem situations.

follows correctly the procedures in preparing , cooking and

3 presenting stir fried vegetables and performs the skill satisfactorily
without assistance or supervision.

follows correctly the procedures in preparing , cooking and

2 presenting stir fried vegetablea with minor errors and performs the
skill satisfactorily with some assistance and/or supervision.

was not able to follow the procedures in preparing , cooking and

1 presenting stir fried vegetables and performs the skill unsatisfactorily.
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
2. Store in a cool ( less than 75 F ) dry , well
ventilated place.
2. Keep well sealed and off the floor.
Canned vegetables
3. 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.
 Thank You And
Godbless

Arcelin Joy L. Dahilan

Matt Noriel Celester B. Baricante