3.prepare Vegetable Dishes
3.prepare Vegetable Dishes
3.prepare Vegetable Dishes
VEGETABLE AND
SEAFOOD DISHES
VEGETABLES
Vegetables are plants or parts of plants like
leaves, fruits, tubers, roots, bulbs, stems,
shoots, 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.
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CLASSIFICATIONS OF
VEGETABLES
A. According to parts of plants
1. Gourd family
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CLASSIFICATIONS OF
VEGETABLES
2. Seeds and pods - beans, peas, corn, okra
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CLASSIFICATIONS OF
VEGETABLES
Fruit Vegetables - avocado, eggplant, sweet pepper, tomato
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CLASSIFICATIONS OF
VEGETABLES
4. Roots and tubers - beet, carrot, radish, turnip, artichoke,
potato, sweet potato
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CLASSIFICATIONS OF
VEGETABLES
Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts,
bokchoy
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CLASSIFICATIONS OF
VEGETABLES
Onion family - onion, scallion, leek, garlic, shallot
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CLASSIFICATIONS OF
VEGETABLES
Leafy greens - spinach, lettuce
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CLASSIFICATIONS OF
VEGETABLES
Stalks, stems, and shoots - artichoke, asparagus, celery, fennel,
bamboo shoots
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CLASSIFICATIONS OF
VEGETABLES
9. Mushrooms
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CLASSIFICATIONS OF
VEGETABLES
B. According to Chemical Composition
1. Carbohydrate-rich vegetables – seeds, roots,
tubers
2. Protein-rich vegetables –legumes, peas, beans
3. Fat-rich vegetables – nuts, olives, avocado
4. High moisture content – mushroom, tomatoes,
radish, green leafy vegetables
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CLASSIFICATIONS OF
VEGETABLES
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
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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
utility tray used to hold ingredients
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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.
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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
a. Anthoxanthin – responsible for the yellow pigments
b. Anthocyanins – responsible for red and blue to violet pigments (beets) tube,
eggplants 16
FACTORS TO CONSIDER IN CHOOSING
GOOD QUALITY VEGETABLES
1. Freshness
Fresh vegetables should be crisp and bright in colors.
Vegetables are good sources of food nutrients that are very important in
everyday meals
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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
Example: • ampalaya tops • kulitis • pepper leaves • saluyot • dried beans
1. Washing
a.Wash all vegetables
thoroughly
b. Scrub well unpeeled
vegetables, like potatoes for
baking
c. Wash green leafy vegetables
in several changes of cold water
d. After washing, drain well and
refrigerate lightly covered to
prevent drying
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PREPARING FRESH VEGETABLES
2. Soaking
a.Do not soak vegetables for
long periods to prevent flavor and
nutrient loss.
b.Cabbage, broccoli,
cauliflower may be soaked for 30
minutes in cold salted water to
eliminate insects.
c. Limp vegetables can be
soaked briefly in cold water to
restore crispness
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PREPARING FRESH VEGETABLES
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BASIC CUTTING TECHNIQUES
4. diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
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 cuts of the same thickness
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BASIC CUTTING TECHNIQUES
8. rondelle – making cylindrical cut
9. bias – making a diagonal cut
10. oblique or roll cuts – making a diagonal cut by rolling the long
cylindrical vegetables
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GENERAL RULES OF VEGETABLE
COOKERY
1. Don’t overcook.
2. Prepare vegetables as close to service time as possible
and in small quantities.
3. If the vegetable must be cooked ahead, undercook slightly
and chill rapidly. Reheat at service time.
4. use baking soda with green vegetables.
5. Cut vegetables uniformly for even cooking.
6. Cook green vegetables and strong flavored vegetables
uncovered
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STANDARD QUALITY OF
COOKED VEGETABLES
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked
through with smooth texture.
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STANDARD QUALITY OF
COOKED VEGETABLES
4. Flavor
Natural flavor and sweetness
Strong flavored vegetables should be pleasantly mild, with no off flavors or bitterness
5. Seasonings
Seasonings should not mask the natural flavors
6. Sauces
Do not use heavily. Vegetable should not be greasy
7. Vegetable combinations
Vegetables should be cooked separately for different cooking times, and then combined.
Combine acid vegetables like tomatoes, to green vegetables just before service to
prevent discoloration of greens
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COOKING FROZEN AND
CANNED VEGETABLES
A. Frozen Vegetables
1. Examine all frozen products when received to check quality.
2. Frozen vegetables require shorter time in cooking because they
have been partially cooked.
3. Cook from the frozen state; can cook directly into a steamer or
boiling salted water.
4. Corn on the cob and vegetables that are frozen solidly, like squash,
should be thawed for even cooking.
5. Add less salt. Most frozen vegetables are slightly salted during
processing.
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COOKING FROZEN AND
CANNED VEGETABLES
B. Canned Vegetables
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PLATING STYLES WITH
VEGETABLE DISHES
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GUIDELINES IN PLATING
1. Keep food off the rim of the plate
Select a plate large enough to hold food without hanging off the edge.
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GUIDELINES IN PLATING
4. Maintain unity.
Create a center of attention and relate everything to it.
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STORE VEGETABLE DISHES
Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark
place.
2. Other vegetables must be refrigerated. To prevent drying they should be kept
covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly to
prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be treated
with an acid or blanched them to inactivate the enzyme that cause browning. Raw,
cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time 36
STORE VEGETABLE DISHES
Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until
ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.
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Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly
dented rusted cans).
Leftovers
1. Don’t mix batches.
2. Store leftover creamed vegetables for one day only. Before
storing, cool rapidly by placing the container on ice.
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