TLE 10

COOKERY
Quarter 2
(Prepare Vegetable Dishes)
Module 1:
Perform Mise’ En Place
 Classify Me!
Direction:
Classify vegetables according to parts of plants
a. Cabbage family
b. Gourd family
c. Leafy greens
a. Cabbage family
b. Gourd family
c. Leafy greens
a. Cabbage family
b. Roots and tubers
c. Fruit vegetables
a. Cabbage family
b. Roots and tubers
c. Stalks, stems, and
shoots
a. Cabbage family
b. Onion family
c. Stalks, stems, and
shoots
a. Cabbage family
b. Roots and tubers
c. Stalks, stems, and
shoots
a. Mushroom
b. Roots and tubers
c. Stalks, stems, and
shoots
a. Cabbage family
b. Roots and tubers
c. Stalks, stems, and
shoots
a. Cabbage family
b. Roots and tubers
c. Seeds and pods
 OBJECTIVES
1. Prepare ingredients according to a given
recipe, required form, and time frame;
2. Thaw frozen ingredients and;
3. Wash raw vegetables following standard
procedures.
Vegetables

➢ It is the edible portion of a plant. (Parts of

plants like leaves, fruits, tubers, roots, bulbs,
stems, shoots, and flower used in a dish either
raw or cooked).
➢ It give color, texture and flavor to our meals.
They also give vitamins and minerals.
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. Fiber-
containing foods such as vegetables help
provide a feeling of fullness with fewer calories.
➢ Folate (folic acid) is important in red blood cell
formation and for healthy cell growth and
function. Women of childbearing age who may
become pregnant should consume adequate
folate from foods, it can help prevent major
birth defects of her baby’s brain and spine.
These birth defects are neural tube defects
(NTDs).
➢ 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.
 Principles of Preparing Vegetables
➢ Avoid overcooking vegetables

When vegetables are overcooked, their

taste, nutritive value and texture suffers. It also
destroys the bright colors which makes them
less appealing to the diners. To preserve the
texture and color of vegetables, they should be
cooked until just tender crisp which means they
can easily bite with a bit of a snap.
 Principles of Preparing Vegetables

➢ Avoid adding too much fat

Most vegetables are quite low in calories.

Sautéing veggies in lard (fat from animals) can
increase the calories up too high.
 Principles of Preparing Vegetables

➢ Smaller/young vegetables have often milder

flavor

Smaller/young vegetables are more tender

and more flavorful than mature counterparts.
 Principles of Preparing Vegetables

➢ Blanching minimizes vitamins loss

Blanching vegetables in hot water for just a

minute takes away much of the raw taste but
minimizes vitamin losses because the process is
quick.
 Principles of Preparing Vegetables
Blanching
 Principles of Preparing Vegetables

➢ The addition of spices, herb, onion, garlic,

vinegar or citrus juice can add flavor with no
additional calories.
 Vegetables are important part of a healthy
diet because it provide nutrients vital for
health and maintenance of your body. It also
provides health benefits to people to reduce
the risk of some chronic diseases including
heart attack and stroke. Vegetables protect
people against certain types of cancer ,
reduce obesity and type two diabetes, lower
blood pressures, reduce the risk of
developing kidney stones.
 Classifications of Vegetables
1. According to parts of plants
Gourd family
➢ These are group of trailing or climbing plants.
➢ Sometimes called the “vine vegetables”.

cucumber pumpkin chayote

 Classifications of Vegetables
According to parts of plants
Seeds and pods
➢ Seeds usually grow in pods which are sometimes eaten along
with the seeds.
➢ In some cases, only the seeds are eaten.

beans peas corn okra

 Classifications of Vegetables
According to parts of plants
Fruit Vegetables
What is FRUIT? VEGETABLE?
➢ Fruits are seed-bearing structures that develop from the ovary of a
flowering plant.
➢ Ovary, in botany, enlarged basal portion of the pistil, the female organ
of a flower. The ovary itself will mature into a fruit, either dry or
fleshy, enclosing the seeds.
➢ Whereas a vegetable is any edible part of a plant that doesn’t happen
to be a fruit, as in leaves (spinach, lettuce, cabbage), roots (carrots,
beets, turnips), stems (asparagus), tubers (potatoes), bulbs (onions),
and flowers (cauliflower and broccoli).
 Classifications of Vegetables
According to parts of plants
BOTANICALLY, fruits and vegetables are classified depending on which part of the
plant they come from.
➢ A fruit develops from the flower of a plant, while the other parts of the plant
are categorized as vegetables.
➢ Fruits contain seeds, while vegetables can consist of roots, stems and leaves.

From a CULINARY perspective, fruits and vegetables are classified based on taste.
➢ Fruits generally have a sweet or tart flavor and can be used in desserts, snacks
or juices.
➢ Vegetables have a more mild or savory taste (salty or spicy rather than sweet)
and are usually eaten as part of a side dish or main course.
 Classifications of Vegetables
According to parts of plants
Fruit Vegetables

avocado eggplant Sweet pepper tomato

 Classifications of Vegetables
According to parts of plants
Roots and tubers
➢ Plants that grow underground

carrot radish turnip

potato sweet potato

 Classifications of Vegetables
According to parts of plants
Cabbage family
➢ Cool season vegetables.

cabbage broccoli cauliflower bokchoy

 Classifications of Vegetables
According to parts of plants
Onion family
➢ Highly versatile vegetables that are high in beneficial Sulphur
compounds, which is what gives them their distinctive smell
and taste.

onion scallion leek garlic shallot

 Classifications of Vegetables
According to parts of plants
Leafy greens
➢ Leafy vegetables.
➢ Plant leaves eaten as vegetables

spinach lettuce
 Classifications of Vegetables
According to parts of plants
Stalks, stems, and shoots
➢ Vegetables primarily harvested for their stalk, shoot or stem

asparagus celery bamboo shoots

 Classifications of Vegetables
According to parts of plants
Mushrooms
➢ Classified as vegetables.
➢ Technically, they are not plants but part of the Kingdom
Fungi.
 Classifications of Vegetables
2. According to Chemical Composition

➢ Carbohydrates-rich vegetables – seeds, roots,

tubers
They are often starchy and provide a good source of
energy.
➢ Protein-rich vegetables –legumes, peas, beans
They provide essential nutrients and can be a valuable
part of a balanced diet.
 Classifications of Vegetables
2. According to Chemical Composition

➢ Fat-rich vegetables – nuts, olives, avocado

➢ High moisture content – mushroom,

tomatoes, radish, green leafy vegetables
 Classifications of Vegetables
3. According to Nutritive Value
The following is based on their nutrient content
since fruits and vegetables are good sources of
vitamins and minerals.
➢ Vitamin A-rich vegetables – green leafy and
yellow fruits and vegetables
➢ Vitamin C-rich vegetables – yellow vegetables
➢ Vitamin B (complex) – legumes, peas, beans
Tools and Equipment Needed in Preparing
Vegetables

➢ A versatile all-purpose knife that

can be used for everything from
chopping vegetables to slicing
meat.
➢ In short, used in cutting.

Chef knife
Tools and Equipment Needed in Preparing
Vegetables

➢ Used in paring
• Paring basically means to
cut away the outer surface
or to remove the ends from
a fruit or vegetable.

Paring knife
Tools and Equipment Needed in Preparing
Vegetables

➢ used to hold item while

chopping
Chopping board
Tools and Equipment Needed in Preparing
Vegetables

➢ used to drain excess water

after washing

Colander
Tools and Equipment Needed in Preparing
Vegetables

➢ used to hold vegetables

Bowl
Tools and Equipment Needed in Preparing
Vegetables

➢ used to hold ingredients

Utility tray
Tools and Equipment Needed in Preparing
Vegetables
➢ for sautéing or stir frying vegetables
• Sautéeing cooks large or small pieces of food in a wide,
shallow pan in a small amount of hot fat over medium-high
heat, turning often or just once. The fat may be a combination
of butter and oil.
• Stir-frying increases the heat to high, and keeps the food in
constant motion. The food is continuously turned, tossed, and
stirred. Butter is not used because it burns easily at high heat.
Sauté pan
Food is cut in small, thin pieces for fast-paced cooking.
Tools and Equipment Needed in Preparing
Vegetables

➢ used for steaming vegetables

Steamer
Tools and Equipment Needed in Preparing
Vegetables

➢ used for cooking vegetables

oven-steam or bake

Oven
 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 amount from
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 combine with alkali, it forms
chlorophyllin's which produces a more
intense green color. The addition of baking
soda when cooking that results to brighter
green color, is an example.
 Color Components
2. Carotenoids – the yellow, orange to red soluble pigments
found in plants.
2.1 - beta carotene from carrots and squash
2.2 - lycopene, from tomatoes

3. Flavonoids
3.1 - Anthoxanthin – responsible for the yellow pigments
3.2 - Anthocyanins – responsible for red and blue to
violet pigments (beets) Tube, eggplants
 Characteristics of Quality Vegetables
The following are some characteristics of quality vegetables
1. Vegetable should be free from surface blemishes due
to decay and those free from bruises because they
are more perishable.
2. Right degree of maturity
3. Vegetable pods should be full and easily snapped, not
dry looking and are still green.
4. Root crops are best without dark spot and it must be
crisp not soft.
5. Legumes or dry seeds should not be powdery or holes.
 Thawing of vegetables is different in
thawing meat and seafoods. To preserve the
delicate cell all of frozen vegetables, different
methods can be used.
 Methods of Thawing Vegetables
1. Thaw by cooking direct from frozen stage. Boil a
little water as possible, generally about ½ to ¾
cup of water per 16 ounces of frozen vegetables
in a covered saucepan over a low to medium
heat. Some nutrients may dissolve in water, that
is why it is important to use a little water as
possible. Occasionally separate pieces of
vegetables as they cook until it becomes
tender(typically 6 to 10 minutes)
 Methods of Thawing Vegetables
2. Stir-fry or microwave the frozen vegetables by
placing directly in a microwave-safe bowl with 1
to 5 tablespoon of water for 4 minutes. Check
the vegetables and stir them. Continue cooking
until they are heated through. To stir-fry, heat a
frying pan or wok and add vegetable or corn oil.
Gently add the frozen vegetables and stir-fry for 4
to 8 minutes until they become crisp.
 Methods of Thawing Vegetables
3. Partially thaw specific leafy and bulky frozen
vegetables such as broccoli, turnips and green
spinach by running them in their packaging cold
water. Corn on the cob should be partially
thawed before cooking in order for the cob to be
heated through by the time, the corn is cooked,
letting the corn sit after thawing or cooking
causes sogginess
 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.
 Preparing Fresh Vegetables
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.
 Preparing Fresh Vegetables
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.