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Lesson 1 Prepare
Vegetable Dishes
Overview
Vegetables are plants like leaves, fruits, tubers, roots, bulbs, stems, 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.
Vegetable 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 vegetables help provide a feeing of fullness with fewer
calories.
 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.
VitaminC helps help cuts and wounds, and keeps teeth and
gums healthy. Vitamin C aids in iron absorption.
LEARNING OUTCOME 1
PERFROM 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. It is 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 vegetable-seeds,
roots, tubers
2. Protein-rich vegetables-legumes, peas,
beans
3. Fat-rich vegetables-nuts, olives,
avocado
C. ACCORDING TO NUTRITIVE VALUE
The following is based on their nutrient content since fruits and vegetables are good sources of
vitamins and minerals.
1. Vitamin A-rich vegetables-green leafy and yellow fruits and vegetables
2. Vitamin C- rich vegetables- yellow vegetables
3. 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 vegetables
 Utility tray – used to hold ingredients
 Saute pan – for sautéing or stir frying vegetable
 Steamer –for steaming vegetables
 Oven – for cooking vegetables oven-stem 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 pheophytin which produces 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
c. Anthoxantin – responsible for the yellow pigments
d. Anthocyanins – responsible for red and blue to violet pigments (beets) tube, eggplants
FACTORS TO CONSIDER IN CHOOSING GOOD
QUALITY VEGETABLES
1. Freshness – fresh vegetable 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- Green 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
 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.
FUCTIONS OF CARBOHYDRATE
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolis
3. Type of carbohydrate chosen determines:
Fiber content
Glycemic load of diet
Nutrient density and phytochemical content
Example: -wheat bran - carrots

- whole grain breads and cereals -brussels sprouts
PREPARING FRESH
1. WASHING
VEGETABLES
 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 minutes 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
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 cut of the same thickness
8. Rondelle – making cylindrical cut
9. Oblique or rolls 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 of the tough red fibers, leaving the soft green leaves
in place.
B. TRIMMING ASPARAGUS
1. Hold a spear of asparagus in each hand.
2. Bend downward with each end until 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
5. Grip the avocado gently on one side with one hand, cut the avocado
lengthwise around the seed.
6. Open the avocado into halves to expose the seed.
7. Scoop out the seed with the use of spoon or scooper.
8. 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 shred the cabbage to your desired thickness.
E. PEELING AND CRUSHING GARLIC
6. To remove the paper skin of garlic, cut off the base of the glove.
7. 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.
THANK YOU

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Reprt in TVL

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Lesson 1 Prepare

TOOLS AND EQUIPMENT NEEDED IN PREPARING VEGETABLES

FLAVOR COMPONENTS OF VEGETABLES

Example: -wheat bran - carrots

BASIC CUTTING TECHNIQUES

APPLY SAFE AND ACCURATE CUTTING TECHNIQUES IN PREPARING

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