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Prepare Vegetable Dishes
Prepare Vegetable Dishes
AFTERNOON !
T. Reginald Calderon Jr.
PREPARE
VEGETABLE
DISHES
Effects of Cooking Vegetables
TOPIC 1: Types and Characteristics of
Vegetables
• Root Vegetables - As their name suggests, root vegetables grow under the
ground or plant roots commonly consumed as vegetables. These include all
vegetables derived from roots, bulbs and tubers of plants.
• Green Vegetables - These include the stems, flowers and leaves of plants that
humans consume for food. Some plants may have all parts eaten as a
vegetable while there are also those with only one or some parts safe or
desirable for food service
• Vegetable Fruits - These are fruits used in food service as vegetables.
ACTIVITY! VEGGIE GOOD!
• Washing:
- Wash vegetables
- Root vegetables that are not peeled
- Wash greens, leafy vegetables in several changes of cold
water.
- If needed for later use
PREPARING FRESH VEGETABLES FOR
COOKING
• Guidelines for preparing Vegetables for cooking
• Soaking:
- To preserve as much flavor
- If necessary, may be soaked for 30 minutes in cold salted
water to eliminate insects
- Limp vegetables can be soaked briefly in cold water
- Dried legumes are soaked for several hours before cooking
to replace moisture lost in drying.
Handling and Preparing Processed Vegetables