Quarter II

PREPARE
VEGETABLE
DISHES
Content Standard
The learners
demonstrate an
understanding
preparing and
cooking
vegetable dishes
Performance Standard
The learners
independently
prepare and
cook vegetable
dishes
Review
1. How does thawing mean?
2. What are the three
methods of thawing
frozen vegetables?
 LO 2 Prepare
Vegetable Dishes
4. Market forms of vegetables
5. Factors in the selection of
vegetables used for culinary arts
6. Methods of cooking vegetables
dishes
Air Fryer Roasted Vegetables | The Dinner Bite https://www.youtube.com/watch?v=LNzPK33-9eM
 Market
Forms of
Vegetables
1. Fresh
Vegetables
that have
not been
processed
in any way.
2. Frozen
Either
commercially
packaged or
frozen at
home.
3. Dried
Harvested at maturity and
then dried. In this way they
can easily keep
for long periods
of time.
4. Canned or Processed
Any food that has been altered
from its natural state in some
way, either for safety
reasons or
convenience.
 Factors in the
Selection of
Vegetables Used
for Culinary Arts
 How to Select Vegetables
1.Consider the intended use
2.Buy in season
3.Consider the storage available.
4.Handle produce gently.
 How to Select Vegetables
5.Choose the high-quality
vegetables
6.Pick up frozen vegetables that
are frozen solid and get them
to your freezer as quickly as
 How to Select Vegetables
7.Buy canned vegetables in cans
without any signs of damage
8.Dried vegetables should
tightly sealed in undamaged
packages
Does quality of vegetables affect
the dish? Why or why not?
 Form five groups.
Discuss briefly two
methods of cooking and
present your report to
the class afterwards.
Rubric for Scoring Group Presentation
Presentation Skills – 5
Presence – 5
Teamwork – 5
Overall Impression – 5
TOTAL - 20
Methods of
Cooking
Vegetables
 Boiling
✓is fast and easy to control
✓use as little water as
possible and avoid
overcooking
✓cut into equal-sized pieces
 Boiling
✓add to a pan of boiling water, quickly bring
back to the boil, cover, then simmer until
the vegetables are just tender
✓to evenly cook potatoes and other starchy
roots, place in cold water and boil them
gently to allow the heat to diffuse through
the vegetables.
 Steaming
✓the best way of retaining flavour,
colour and vital nutrients
✓be careful not to overcook them
as this will make them limp and
tasteless
 Steaming
✓2 ways to steam vegetables:
a. place them loosely in a
steamer and cover
b. or to steam them in their own
juices.
 Blanching
✓is a technique used to soften
vegetables
✓remove their raw edge before
adding to salads
✓loosen skins on foods such as
tomatoes or shallots
 Blanching
✓destroys the enzymes that cause
deterioration of frozen food
✓just add vegetables to a pan of
boiling water, return to the boil
and cook for one minute.
How to Blanch Vegetables | cookingguide | https://www.youtube.com/watch?v=svHjQwJcJaE
 Roasting
✓it works by intensifying
flavours and causing natural
sugars to caramelize,
creating a crisp outer coating
and a tender center
 Roasting
✓cut large vegetables into
even-sized chunks and toss
in olive oil and fresh herbs.
You're Doing It All Wrong - How to Roast Vegetables| Chowhound | https://www.youtube.com/watch?v=ekVJJLeJeuU
 Stir-frying
✓uses very little oil and cooks vegetables
quickly, so they keep their texture and
taste
✓cut the vegetables into small, even-
sized pieces, add a little oil to a
preheated wok or frying pan and heat
until just smoking
 Stir-frying
✓don’t overfill the pan, as they will
steam rather than fry - cook in
batches instead
✓if you are adding a sauce, do so at
the very end, then toss to coat and
serve immediately.
Asian stir fried vegetables | Recipe30 | https://www.youtube.com/watch?v=Ak5GEd2z1FI
 Griddling/barbecuing
✓are direct heat cooking methods,
which produce vegetables with a
crisp coating and a tender center
✓for the best results, make sure your
barbecue or griddle pan is hot
before you start
 Griddling/barbecuing
✓slice the vegetables so they sit flat in the pan,
then brush with a little oil
✓avoid pricking them while they are cooking,
as this will release their juices and dry them
out
✓to get the chargrilled stripe effect, don't
move them as they cook - just turn them
once.
 Griddling vs barbecuing
✓Griddling is cooking using dry-heat over a solid cooking
surface that may or may not require a small amount of fat.
For most home cooks a griddle will come in one of two
forms, either an electric griddle that you plug in, or a cast
iron griddle that goes over your burners.
✓Barbecuing is often done with indirect heat, where the
heat source is connected to the chamber where the meat is
held, but the meat is not directly over the flames like on a
grill. Charcoal or wood are commonly used as the heat
source for barbecue.
Griddling/Barbecuing
Barbecuing

Griddle pan
How To Griddle Veg | 1 Minute Tips | Jamie Oliver - AD | https://www.youtube.com/watch?v=VHWuOhePny0
 Grilling/Broiling
✓this is high-temperature, dry-heat method
that cooks vegetables quickly and preserves
their flavor and texture
✓it also requires oil to prevent them from
burning
✓use a pastry brush or an oil spray for a light
and even coating of oil.
Grilled Vegetables in 3 Ways | Grilled Vegetables recipe | Grilled Vegetables -Tawa,Air fryer,Oven| Know Your
Cooking | https://www.youtube.com/watch?v=_vcs1UftVGc
How to use the broiler| Tabula| https://www.youtube.com/watch?v=3tTyzBQCK00
 Grilling vs Broiling
➢The heat source: The main difference
✓Broiling involves cooking food using
an electric or gas-powered oven
heat source (usually from above),
while grilling involves cooking food
over an open flame from below.
 Pan-steaming
✓this is a method very similar to
healthful sautéing or stir-frying
✓if you cook vegetables in just a small
amount of water or broth (not
necessarily with oil) in a tightly closed
pot, the added liquid will come to a boil
and start to cook the vegetables
 Pan-steaming
✓for leafy vegetables, such as
spinach and other greens, the
only additional moisture needed
to cook them is the water
clinging to their leaves after they
have been washed.
Pan Steamed Broccoli | NCC Culinary | https://www.youtube.com/watch?v=WrHDrcHihRc
 Microwaving
✓like steaming, it is a good,
nutrient-preserving cooking
method
✓consult your microwave oven
manual for vegetable-specific
information.
Microwaving Vegetables | ChefSteps| https://www.youtube.com/watch?v=NUgVYR_R8Jc
 Braising/Stewing
✓in these wet-heat methods,
vegetables are cooked in a flavorful
liquid with little to no fat
✓in the case of stews and soups, the
cooking liquid gets eaten as part of
the dish
 Braising/Stewing
✓for braised vegetables, the
cooking liquid can be flavorful
enough to serve along with the
vegetable, as a sauce.
How to Braise Vegetables | Tesco Food | Tesco| https://www.youtube.com/watch?v=-HDhwnVcgaI
Vegetable stew || Healthy boil vegetable curry || Naga Kitchen | Naga Kitchen |
https://www.youtube.com/watch?v=X59R90jrSVU
Tell Me What It Is!
Directions:
On your notebook, write
the method of cooking
used in the following
pictures.
Boiling
Blanching
Steaming
Roasting
Grilling/Broiling
Microwaving
Griddling/Barbequing
Stir-frying
Braising/Stewing
Pan-steaming
 Apply It!
1.From among the ten methods
of cooking, what is commonly
practiced in your home?
2.What kinds of vegetables are
appropriate in each method?
 Let’s Generalize
1.What are the 10 methods of
cooking vegetables?
2.What do you think is the reason
for having many different methods
of cooking vegetables?
 Test Yourself
Directions:
Identify the following
methods of cooking.
1. Uses very little oil
and cooks
vegetables quickly,
so they keep their
texture and taste
2. Used to soften
vegetables to easily
remove their raw
edges
3. Used direct heat cooking
methods which produce
vegetables with a crisp
coating and a tender
center
4. Fast and easy to
control method that
uses as little water
as possible
5. Like steaming, it is a
good, nutrient-
preserving cooking
method that uses
microwave oven
6. It works by intensifying
flavours and causing
natural sugars to
caramelize, creating a
crisp outer coating and a
tender center
7. In these wet-heat
methods, vegetables
are cooked in a
flavorful liquid with
little to no fat.
8. Dry-heat method that
cooks vegetables quickly
and preserves their flavor
and texture and requires
little oil to prevent
burning
9. The best way of
retaining flavour,
colour and vital
nutrients
10. Very similar to healthful
sautéing or stir-frying in
just a small amount of
water or broth (not
necessarily with oil) in a
tightly closed pot
 Check It
1.Stir-frying 6. Roasting
2.Blanching 7. Braising/Stewing
3.Griddling/ 8. Grilling/Broiling
Barbecuing 9. Steaming
4.Boiling 10.Pan-steaming
5.Microwaving
~end of Day 2~
Quarter II

PREPARE
VEGETABLE
DISHES
Content Standard
The learners
demonstrate an
understanding
preparing and
cooking
vegetable dishes
Performance Standard
The learners
independently
prepare and
cook vegetable
dishes
 Cheese sauce

Mayo Dip
 Butter sauce

Hollandaise
sauce
 LO 2 Prepare
Vegetable Dishes
7. Preparation of sauces and
accompaniment for serving
vegetable dishes
8. Suggested projects:
Various vegetable dishes
Sauce
It is a term used in cookery
to describe a wide range of
flavoured liquids that are
served as part of the meal,
or dish.
The addition of a sauce to a
dish can be used to transform
the overall
presentation of
a dish by adding
flavour, moisture,
richness and visual appeal.
Sauces come in a variety of
different styles and
consistencies. They can be
thick or thin, rich and
creamy, or light and delicate
Depending on the purpose,
sauces can be strongly
flavoured, hot and spicy, or
even sweet to be served
with a dessert.
Sauce may
be served
partially
masked
over the food https://emeals.com/recipes/recipe-42678-273115-
Roasted-Asparagus-with-LemonGinger-Sauce
Sauce
served
under
the
food https://www.lutongbahayrecipe.com/recipes/bok-choy-with-oyster-sauce/
 Sauce served
in a separate
dish or
saucier
http://www.adorasbox.com/2013/04/lumpiang-sariwa-fresh-spring-rolls.html
 Importance of Sauces
1. Enhances flavours.
2. Some sauces helps in digestion. Ex:
Mint Sauce, Apple Sauce with roast
pork.
3. Enhances nutritional value of food.
4. Provides moisture, colour & shine to
the food.
Chef De Saucier
Responsible for most of the
sauces made in the kitchen
of the hotels. He holds the
one of the most demanding
jobs of the kitchen in hotels.
Accompaniments
These are typically things
like vegetables and side
salads, but they also include
sauces and relishes.
Sauce Boat
A gravy boat or sauciere is a
boat-shaped pitcher in which
sauce is served. It often sits on a
matching plate, sometimes
attached to the pitcher, to catch
dripping sauce.
Six Basic types
of Sauces
originated from
French Cuisine
 1. White Sauce
✓Béchamel, also known as white
sauce, is made from a roux
(butter and flour) and milk. It is
one of the mother sauces of
French cuisine.
 Mixed
Veggies in
White
Sauce
https://www.pinoycookingrecipes.com/mixed-veggies-in-white-sauce-by-joy.html
 2. Veloute
✓The term velouté is from the
French adjectival form of velour,
meaning velvet.
 Chicken
Veloute
Sauce
https://www.abc.net.au/tv/pohskitchen/stories/s3035152.htm
 3. Brown Sauce
✓normally dark brown in colour.
Brown sauce is traditionally eaten
with meals and dishes such as full
breakfasts, bacon sandwiches,
chips, and baked beans
 Vegetables
in Chinese
Brown
Sauce
https://www.pinterest.ph/pin/530861874829392966/
 4. Hollandaise Sauce
✓an emulsion of egg yolk and
liquid butter, usually seasoned
with lemon juice, salt, and a little
white pepper or cayenne pepper.
The flavor is rich and buttery.
 Broccoli
with
Hollandaise
Sauce
http://www.endlessappetizers.com/recipes/broccoli-with-hollandaise-sauce.htm
 5. Tomato Sauce
✓refers to any of a very large
number of sauces made primarily
from tomatoes, usually to be
served as part of a dish (rather
than as a condiment).
 Sneaky
Vegetable
Tomato
Sauce
https://www.godairyfree.org/recipes/sneaky-vegetable-tomato-sauce
 6. Mayonnaise
✓a thick, creamy sauce often used
as a condiment. It is a stable
emulsion of oil, egg yolks, and
either vinegar or lemon juice,
herbs and spices.
 Simple Green
Salad with
Homemade
Mayo
Dressing
https://aprettylifeinthesuburbs.com/summer-salads-simple-green-salad/
Other
Sauces
 1. Bretonne
✓a French compound sauce
consisting of a velouté base with
julienned onion, leeks, celery
heart and mushrooms, mounted
with butter and cream.
 Pan-Fried
Mackerel
with
Bretonne
Sauce
https://www.bigoven.com/recipe/pan-fried-mackerel-with-bretonne-sauce/831983
 2. Crème
✓The Cream Sauce (or Crème
Sauce) is the original classic
cream sauce and one of the
simplest variations on the
Béchamel sauce
 Basic
Cream
Sauce
https://simplygloria.com/basic-cream-sauce/
 3. Demi-glace
✓(pronounced "demi-GLASS")
is a rich and deeply flavorful
sauce that is traditionally
served with red meats.
 Omurice
with beef
and demi-
glace
sauce
https://www.japancentre.com/en/recipe/1650-omurice-with-beef-and-demi-glace-sauce
 4. Hollandaise sauce
✓an emulsion of egg yolk and
liquid butter, usually seasoned
with lemon juice, salt, and a
little white pepper or cayenne
pepper.
 Easy Eggs
Benedict
with Quick
Hollandaise
https://www.japancentre.com/en/recipe/1650-omurice-with-beef-and-demi-glace-sauce
5. Italian sauce
✓any
tomato-
based
sauce
https://www.modernhoney.com/classic-italian-tomato-sauce/
 6. Maltaise sauce
✓The Maltaise Sauce is a classic
sauce made by adding the juice of
blood oranges to a basic
Hollandaise sauce. It's tangy, and
a little bit sweeter than a regular
Hollandaise.
 Maltaise
sauce –
blood
orange
hollandaise
https://www.greatbritishchefs.com/recipes/maltaise-sauce-recipe
 7. Cheese sauce
✓The sauce is made by adding an
amount of cheddar cheese to
white sauce and then spiced
using English mustard,
Worcestershire sauce and pepper
among other ingredients.
 Homemade
Nacho
Cheese
Sauce
https://www.thecookierookie.com/homemade-nacho-cheese-sauce-recipe/
 8. Mousseline
✓The Mousseline Sauce is a classic
sauce made by adding stiffly
whipped cream or whipped egg
whites to a basic Hollandaise
sauce.
 French
Mousseline
Sauce for
Fish
https://chezlerevefrancais.com/roast-cod-basil-mousseline-sauce/
 9. Persil
✓Persillade is a sauce or seasoning
mixture of parsley (French: persil)
chopped together with
seasonings including garlic, herbs,
oil, and vinegar.
 Salmon
Escalope
with Parsley
Cream
https://becht.fr/recipe/escalope-de-saumon-a-la-creme-de-persil/?lang=en
Accompaniments
for Vegetables
Seven Ways
to Present
Food Like a
Chef
1. Set the table properly
2. Choose your plate wisely
3. Read the clock!
4. Be odd
5. Play with Height
6. Play with Color and Texture
7. Garnish appropriately
 Five Basic
Elements of
Plating
1. Create a Framework
2. Keep it Simple
3. Balance the Dish
4. Get the Right Portion Size
5. Highlight the Key Ingredients
 Plating for
Asian Dishes
Classical Plating
Communal
Individual
One-Dish Meal
Additional
Factors of
Plating
Moulded Ingredients
✓Cleverly cut or sculpted
ingredients can enhance
the visual appeal of dishes.
 Roast
vegetable
terrine

https://www.womensweeklyfood.com.au/recipes/roast-vegetable-terrine-28215
Sauces
✓Create accents in the form
of dots on the side of the
plate or as a character on
one side of the plate.
 Chinese
Broccoli
with Oyster
Sauce
https://www.recipetineats.com/chinese-broccoli-with-oyster-sauce/
 Garnishes
✓Garnishes serves as an accent to
perk up or highlight the colour of
the main dish. It’s meant to
enhance and match the flavours
of the dish, not overpower it.
 Guidelines to applying garnishes:
1.Refrain from heaping garnishing
on one corner of the plate.
2.Provide a flash of colour and
shapes by arranging the
garnishes around the main dish.
 Guidelines to applying garnishes:
3. Garnishes should always be edible
so avoid using parsley flowers,
lemon twists, cinnamon sticks or
raw herbs.
4. Garnishing should be applied quickly
to ensure the food arrives at the
table warm.