Vegetables

PREPARE VEGETABLE
DISHES
LO: AT THE END OF THE CHAPTER,
STUDENTS ARE EXPECTED TO;
• PERFORM MISE EN PLACE

• PREPARE VEGETBLE DISHES
• PRESENT VEGETBLE DISHES
• STORE VEGETABLE DISHES
• EVALUATE FISNISHED COOKED PRODUCE
VOCABULARY :
• THAW – to stop being frozen
• WILT – to bend over because of not having enough water.
• MUSHY – soft and wet.
• SNAP – to break quickly with a short, sharp sound.
• PERISHABILITY – likely to spoil or decay quickly.
• DILL – an herb with leaves that are used in cooking and with
seeds that are used flavoring foods such as pickles.
• SEITAN – flavored wheat gluten often used as meat.
• SHALLOTS – a small type of onion that is used in cooking.
• SLURRY – a thick mixture of water and another substance.
• TEMPEH – an Asian food that is made from fermented
soybeans.
• THYME – a sweet smelling herb with small leaves that is used
in cooking.
• TARTNESS – having a sharp or sour taste.
• BATTER - A mixture consisting chiefly of flour, egg, milk
or water and being thin enough to pour or drop from a spoon.
• ZUCCHINI – a smooth cylindrical usually dark green summer
squash.
• LYCOPENE – A carotenoid pigment that is red coloring
matter of tomato.
• HUMIDITY – the amount of moisture in the air.
QUALITY VEGETABLES
• Vegetables should be free from surface blemishes due to decay
and those free from bruises because they are more perishable.
• Vegetable that are in season are more nutritious, better in flavor
and cheaper in cost.
• Leafy vegetables should be the young ones, must be bright in
color and are not wilted.
• Vegetables should be fresh and free from dirt
• Vegetables pods should be full and easily snapped, not dry
looking and are still green. It should also be crisp and of
medium size.
• Roots crops are best without dark spots, free from dirt and do
not have deep eyes. It must be crisp not soft.
• Dry seeds or legumes must not have holes and not powdery.
MARKET FORMS OF
VEGETABLES
• FRESH
• FROZEN
• DRIED
• PROCESSED
• BULK
• PIECE/RETAIL
• KILO/SACK
FACTORS IN SELECTING
VEGETABLES
• Favorable conditions for their growth
• The season of their harvest
• The variety of vegetables
• Degree of maturity
• Size and uniformity of shape
• Presence of defects
METHODS OF COOKING
DRY HEAT METHODS
• Grilling and broiling – vegetables cook quickly under high
heat. The heat caramelizes the vegetables , giving a pleasing
flavor. Examples are potatoes, tomatoes, squash and eggplant.
• Baking – vegetables are cooked at a lower temperature for a

long period of time such as root vegetables.
• Sautéing – vegetables cook in a small amount of butter or oil.
Heat is very high so the vegetables cook quickly. Colors stays
bright.
• Deep frying – vegetables coated in batter then submerged in

hot oil.
MOIST HEAT METHODS
THINGS TO REMEMBER WHEN USING MOIST HEAT
METHODS:
- cook vegetables in minimum amount of time needed in a
small amount of liquid to retain its nutrients.
- if possible, reuse the liquid in soups and stocks.
- in cooking greens, cook it without a lid to allow acids to
escape.
- red vegetables should be cooked covered and may need
some acid added to the liquid.
• Blanching – this is used to removed the skins from vegetables.
This is done by plunging vegetables into boiling water briefly,
then immediately into cold water to stop the cooking process.
Used to increase color and flavor before freezing such as
tomatoes.
• Parboiling - this is used to partially cook vegetables before

another methods of cooking. This helps remove strong flavors
in root vegetables and cabbage.
• Poaching and Braising - cook in just enough simmering liquid
to cover the food for a long period of time. The liquid is saved
and served with the vegetable.
• Simmering and Steaming - are done by placing vegetables

above boiling water or in a small amount of water. End result is
soft, colorful, flavorful vegetables like broccoli and green
beans
PLATING VEGETABLE DISHES
• Create a framework – visualize the plate and make a sketch.
• Keep it simple – select one ingredients to focus and use space
to simplify the presentation.
• Balance the dish – play with colors, shapes and textures to
ensure diners are not overwhelmed.
• Get the Right Portion Size – ensure there is the right amount
of ingredients and the plate complement the dish, not too big or
too small.
• Highlight the key ingredients – ensure the main ingredient
will stand out.
ACTIVITY
• Each group will prepare and present 1 dish you will use moist
heat methods of dry heat methods. Considering the right
plating.
ACTIVITY II
1. Why do you have to choose fresh vegetables in preparing

vegetable dish?

Vegetables

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PREPARE VEGETABLE

• PERFORM MISE EN PLACE

• Baking – vegetables are cooked at a lower temperature for a

• Deep frying – vegetables coated in batter then submerged in

• Parboiling - this is used to partially cook vegetables before

• Simmering and Steaming - are done by placing vegetables

1. Why do you have to choose fresh vegetables in preparing

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