Untitled Lesson

A vegetable is a plant or

a part of a plant that is used
as

food,

typically

as

accompaniment top meat or
fish. It is an edible plant or
plant

part,

intended

for

cooking or eating raw.

In particular, vegetables

are considerably cheap rich
source

of

healthy

foods

containing nutrients which
have a great impact on the
nutritional

condition

of

Filipinos.

HEALTH BENEFITS OF VEGETABLES

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

and

diverticulosis.

Fiber-containing

foods

such

as

vegetables help provide a feeling of
fullness with fewer calories.

Folate (folic acid) helps the body form red blood cells. Women of
childbearing age who may become pregnant should consume
adequate folate from foods, and in addition, 400 mcg of synthetic
folic acid from fortified foods or supplements. This reduces the risk
of neural tube defects, spinal bifida, and anencephaly during fetal
development.

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

Mise en place: [mi zɑ̃ ˈplas])

is a French culinary phrase which
means

"putting

in

place"

or

"gather". It refers to the setup
required before cooking, and is
often

used

in

professional

kitchens to refer to organizing and
arranging the ingredients.

TOOLS AND EQUIPMENT
NEEDED IN PREPARING

VEGETABLES

PARING KNIFE

Used for cutting small

vegetables, peeling fruits,
or

slicing

awkwardly-

shaped ingredients.

CHEF’S KNIFE

Used

for

cutting

meat, dicing vegetables,
slicing

herbs,

and

chopping nuts.

CHOPPING BOARD

A thin, flat piece of

cut wood, hard plastic,
or other hard material,
used for cutting food
on.

COLANDER

A kitchen utensil

used to strain foods
such as pasta or to
rinse vegetables.

OVEN

An oven is a chamber

used for cooking, heating,
baking and grilling food.

MIXING BOWLS

A

bowl

is

a

typically

round

dish

or

container

generally

used

for

preparing,

serving,

or

consuming

food

.

UTILITY TRAY

Used

to

hold

ingredients in large
quantities.

SAUTE’ PAN

Typically used

for sautéing.

STEAMER

Steamers

are

used

primarily to cook vegetables,
seafood,

and

other

foods

where moisture retention is
essential to visual appearance
and taste.

Checking of PRE-TEST

What are the benefits of tools

and equipment in cooking?

Directions: Give five vegetables that source of
each nutrients.

POTASSIUM

FIBER

FOLATE

VIT A

VIT C

Answers may vary. You can look for the
lecture or internet for proper evaluation.

Directions: Guess the vegetables
based on the given pictures.

SPONGE GOURD

RED BELL PEPPER

EGG PLANT

CUCUMBER

TOMATO

Performing Mise’ en Place

Principles of Preparing Vegetables

Mise en place: [mi zɑ̃ ˈplas]) is a French

culinary phrase which means "putting in place"
or "gather". It refers to the setup required
before

cooking,

and

is

often

used

in

professional kitchens to refer to organizing and
arranging the ingredients.

Vegetables is a category

of

food

which

can

be

obtained from any part of
plant which is edible. The
edible parts can be stem,
leaves, flowers, roots, tubers
and sometimes fruits.

It is an edible part of the

plant which shoots from the
roots or bulb and it always
grows

above

the

ground

unlike roots or bulb.

Examples are Artichoke,

Asparagus, Celery, Fennel,
Bamboo Shoots.

Vegetables

that

are

leafy

belong

in

this

category.

Examples are Malabar

spinach, cabbage, bok choy,
water

spinach,

lettuce,

mustard leaves, sweet potato
leaves and etc.

Plants

that

has

flowers

is

used

as

vegetables in the culinary
world. They are seasonal
and abundant during a
particular season of the
year.

Such

plants

are

only

grown

for

their

flower buds.

This is the part of the plant which grows

just below the ground and is the portion
which is in between the stem and the root,
the root actually comes out from the bottom
of the bulb.

Bulbs are generally in

layers of skin and they are
very

strong

in

flavor.

Examples

are

onion,

garlic, spring onion, leek,
kohlrabi,

fennel

and

shallots.

This category include

legumes which is used as
food, it is actually the
fruit of the plant of which
the

seed

is

eaten,

sometimes its peeled like
green peas, mung bean,
garbanzos,

kidney

bean

etc.

This

category

includes

plants of which roots are edible
and

is

used

as

vegetables.

Usually

long,

round,

and

swollen taproot.

Some

examples

of

root

vegetables

are

beet,

carrot,

radish,

horseradish,

turnip,

taro, and etc.

In

this

group

are

those plants in which the
roots

are

modified

and

enlarged into a swollen
structure that is full of
nutrients.

Examples

are

potato,

cassava,

sweet

potato,

Jerusalem artichoke, yam,
yacon, etc.

ROOT VS. TUBERS

The vegetables that bear fruits are

under this category. But there are
plants that bear sweet and fleshy fruit
that are eaten raw and plants of which
grains or seed of their fruit are used,
do not fall in this category .

Examples

are

string

beans,

legumes,

tomatoes,

avocado, bitter gourd, eggplant, caigua or bottle gourd,
bell peppers, ackee, African eggplant, ash gourd or winter
melon, chayote and other plants.

Commonly known as

mushrooms, and various
types

are available of

which some are edible
and some are poisonous.
Some examples are button

mushroom,

enoki,

oyster,

shitake, truffles, portobello,
etc.

A fleshy many-seeded berry with a tough rind, often

attaining considerable size.

• Carbohydrates-rich vegetables – seeds, roots,

tubers

• Protein-rich vegetables –legumes, peas, beans
• Fat-rich vegetables – nuts, olives, avocado
• High moisture content – mushroom,

tomatoes, radish, green leafy vegetables

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

Direction:

Using

the

table

below,

give

an

example

of

each

classification of vegetables according to parts of the plant.

Classification of Vegetable

Example

Stem Vegetable
Leafy Vegetable
Flower Vegetable

Stalk or Bulb Vegetables

Seed Vegetables
Root Vegetables
Tuber Vegetables
Fruit Vegetable
Fungi Vegetables
Gourd Vegetables

Why is it important to know

the classification of

vegetables?

Direction: Study the word puzzle below. Find the ten vegetables and encircle

them. You can find them across and downward.

Directions: Thumbs Up if the picture that will flash on the screen is
OK and Thumbs Down if it’s not in preparing vegetables.

How’s your score?
Is it Ok or Not Ok?

PREPARING
VEGETABLES

Wash your hands before preparing foods.

Removing outer leaves or peeling may decrease

the amount of pesticide residues or harmful
microbes on fruits and vegetables.

Wash all vegetables with cool tap water

to remove dirt and residues.

Scrub firm produce with a clean produce

brush.

Don't wash vegetables with household

soaps and detergents.

Don't cross-contaminate.

Wash surfaces often

Cutting boards and countertops can be

sanitized with a solution of one teaspoon of
chlorine bleach in one quart of water.

Refrigerate fresh produce within two hours of
peeling or cutting

PREPARING

FRESH

VEGETABLES

 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.

 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.

 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.

BASIC KNIFE CUTS

Chopping – done with a straight, downward
cutting motion.

Chiffonade (Shredding)- making very fine
parallel cuts.

Dicing – producing cube shapes

Diamond

(lozenge)
–
thinly

slicing

and

cutting into strips of appropriate width.

Mincing – producing very fine cut usually for onions and

garlic.

Julienne-knife cut in which the food item is cut
into long thin strips, similar to matchsticks.

Paysanne (Fermiere) – making curved or
uneven cuts of the same thickness.

Rondelle– making cylindrical cut.

Bias –making diagonal cut.

Oblique, or roll cuts – making diagonal cut by
rolling the long cylindrical vegetables.

Use a cooler with ice or ice gel

packs to transport or store cut
fresh vegetables at picnics or
other summer events. Keep raw
meats in a separate cooler.

Fresh

produce

should

be

placed

unrefrigerated

on

the

table not longer than two hours.

Flavor Components of

Vegetables

Component

https://www.youtube.com/watch?v=9I9wPmOmLjk

Component

• 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.

The yellow, orange to

red

soluble

pigments

found in plants.
▪ beta

carotene

from

carrots and squash

▪ lycopene, from tomatoes

▪ Anthoxanthin

–

responsible

for the yellow pigments

▪ Anthocyanins

–

responsible

for red and blue to violet
pigments

(beets)

tube,

eggplants

THAWING FROZEN

VEGETABLES

Thawing frozen vegetables is actually a little

more complex than the standard method of
thawing meats and seafood overnight in the
refrigerator.

Foods remain safe while frozen but danger sets

between 4˚C to 60˚C when bacteria multiply rapidly.
Thaw foods in the refrigerator in cold water less than
70 % or in the microwave if cooking take place
immediately.

Enumeration

Directions: Enumerate the following.
✓What are the Flavor Components of Vegetables?
✓What are the Color Components of Vegetables?

Why do we need to follow the

proper preparation of

vegetables?

Identification

Directions: Identify the following terms.
Write your answers in ¼ sheet of paper.

_____1. This is the natural sugar that provides the

sweetness in vegetables.

_____2. This forms a product called monosodium

glutamate.

_____3. It gives the strong flavor and odor of some

vegetables.

_____4. A fat-soluble compound responsible for the

green color of plants.

_____5. The yellow, orange to red soluble pigments

found in plants.

Answers

1. Sugar
2. Glutamic Acid
3. Sulfur Compound
4. Chlorophyll
5. Carotenoids