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    Prepare Vegetable Dishes

    Uploaded by

    Mylyn Federio
    Here are the key points to remember when cutting vegetables: - Use a sharp knife for clean cuts. Dull knives require more pressure and can crush vegetables. - Cut away from your body for safety. Keep your fingers curled under and hands away from the blade. - Cut vegetables of similar density together to get evenly sized pieces that cook at the same rate. - Cut vegetables into pieces that are proportionate to their use in the recipe. Large cuts for salads, smaller for sautés. - Rinse and dry vegetables thoroughly before cutting to prevent slipping. - Cut firm vegetables like carrots on a stable cutting board to prevent slipping. Softer veggies can be cut while partially in your hand

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    © All Rights Reserved
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    Prepare Vegetable Dishes

    Uploaded by

    Mylyn Federio
    32 views27 pages
    Here are the key points to remember when cutting vegetables: - Use a sharp knife for clean cuts. Dull knives require more pressure and can crush vegetables. - Cut away from your body for safety. Keep your fingers curled under and hands away from the blade. - Cut vegetables of similar density together to get evenly sized pieces that cook at the same rate. - Cut vegetables into pieces that are proportionate to their use in the recipe. Large cuts for salads, smaller for sautés. - Rinse and dry vegetables thoroughly before cutting to prevent slipping. - Cut firm vegetables like carrots on a stable cutting board to prevent slipping. Softer veggies can be cut while partially in your hand

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    Presentation1

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    Here are the key points to remember when cutting vegetables: - Use a sharp knife for clean cuts. Dull knives require more pressure and can crush vegetables. - Cut away from your body for safety. Keep your fingers curled under and hands away from the blade. - Cut vegetables of similar density together to get evenly sized pieces that cook at the same rate. - Cut vegetables into pieces that are proportionate to their use in the recipe. Large cuts for salads, smaller for sautés. - Rinse and dry vegetables thoroughly before cutting to prevent slipping. - Cut firm vegetables like carrots on a stable cutting board to prevent slipping. Softer veggies can be cut while partially in your hand

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    32 views27 pages

    Prepare Vegetable Dishes

    Uploaded by

    Mylyn Federio
    Here are the key points to remember when cutting vegetables: - Use a sharp knife for clean cuts. Dull knives require more pressure and can crush vegetables. - Cut away from your body for safety. Keep your fingers curled under and hands away from the blade. - Cut vegetables of similar density together to get evenly sized pieces that cook at the same rate. - Cut vegetables into pieces that are proportionate to their use in the recipe. Large cuts for salads, smaller for sautés. - Rinse and dry vegetables thoroughly before cutting to prevent slipping. - Cut firm vegetables like carrots on a stable cutting board to prevent slipping. Softer veggies can be cut while partially in your hand

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 27

    Prepare vegetable Dishes

    I.OBJECTIVES
    A.Content Standard: The learners
    demonstrate an understanding
    preparing and cooking
    vegetable dishes
    B.Performance Standard: The
    learners independently prepare
    and cook vegetable dishes
    A.Learning Competencies/Objectives:
    LO2: Prepare vegetable dishes
    (LE_HECK9-12VD-IIb-c-10)
    1.Identify the uses of vegetable
    cuts.
    2.Differentiate the identified
    vegetable cuts.
    3.Demonstrate the identified steps
    in cutting vegetable.
     
    Vegetables are an important part of a healthy diet.
    They are noted for their fibers, nutrients, and
    antioxidants. Then again, these nutrients are as good
    only as how they have been maintained during the
    preparation, cooking, and storage. When Buying
    Vegetables, look for the freshest vegetables possible—
    appearance is usually the best indication with good,
    bright color at the top of the list. Avoid any vegetable
    that looks withered or has soft spots. Leafy tops and
    vegetable greens should be crisp and fresh looking.
    Organic vegetables are grown without synthetic
    fertilizers or pesticides. Look for organic produce at
    most grocery stores and specialty
    VIDEO
    PRESENTATION
    1.What are the different vegetable
    cuts?
    2.How can you develop skills in
    cutting vegetable?
    3.How can you describe the
    technique use in cutting vegetables?
    4.What are some tips to remember
    when cutting vegetables?
    What are the methods
    of cutting?
    PAYSANNE

    This is the cut that is used


    most often. It is simply a
    rough informal cut. You
    simple cut the vegetables
    into slices without
    squaring it of and making
    curved or uneven cuts of
    the same thickness
    MINCING
    Mincing creates a food with an even smaller consistence
    that you would be able to using the Brunoise Technique
    effectively, you will need hold your knife handle with one
    hand and use your other hand to keep the blades tip in
    contact with the cutting surface while bringing your blade
    down into the food.
    JULIENE ( Match stick cuts)
    The julienne technique
    allows to cut foods into a
    long, thin match sticklike
    pieces.This is the cutting
    style that is normally used
    for zucchini, carrots, and
    celery, but it can be used
    on virtually any type of
    vegetables
    CHIFFONADE ( Shredding)

    The chiffonade technique is usually used on leafy


    vegetables and herbs. Some examples includes,
    spinach, lettuce, basil herbs, and cabbage. This is
    accomplish by first cutting the food into long
    strips, and then cross cutting them in the preffered
    thickness.
    CHOPPING

    Chopping is a technique in which food done with


    a straight, downward cutting motion. You can
    used this technique on meat, fruits and vegetables
    for use in any number of vegetables.
    TOURNE

    This is a common technique that is used to cut


    long fruits and vetables. Use this technique will
    allow you to make more attractive pieces, while
    exposing more of the food surface
    .
    Instructions:
    1.The learner will be grouped into four.
    2.Each group will pick a piece of paper inside a
    box(vegetables cuts name)
    3.The learner will demonstrate the steps in
    cutting vegetables.
    4.The learner will be given 20 minutes to
    perform the task.
    5.After the required time frame, the learner
    should present their output to the remaining
    group.
    6.Evaluate output using rubric.
    How did you find
    the activity?
     What is the
    importance of applying
    basic cuts in preparing
    vegetable dishes?
     What have you learned
    about the lesson?
     Why do we need to know the
    techniques in cutting
    vegetables?
     Give example of
    vegetable dish and tell
    what are the different
    vegetable cuts being
    used.
     Evaluation: identify
    different vegetable cuts
    Assignment

    1. Enumerate the methods


    of cooking vegetables.
    2. What is the standard quality of
    cooked vegetables?
    References:
    LM page 61

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