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TVE
Food Processing
and Cookery
Quarter 2 – Module 1:
Preparation of Vegetable Dishes
(Weeks 1 & 2)
Perform Mise En Place
Vegetables are plants or 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.
Vegetables provide nutrients vital for health and maintenance of your body.
Eating vegetables provides health benefits to the people like reduced risk of some
chronic diseases, including heart attack and stroke, protect them against certain
types of cancers, reduced obesity and type two diabetes, low blood pressures, and
reduced the risk of developing kidney stones and help decrease bone loss.
Vegetables are important sources of many nutrients, including potassium, dietary
fiber, folate (folic acid), vitamin A and vitamin C.
Diets rich in potassium may help maintain normal blood pressure.
Vegetable sources of potassium include potatoes, white potatoes, white
beans, tomato products, (paste, sauce, and juice), beet greens, soybean,
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 the risk of heart disease. Fiber is
important for proper bowel function. It helps reduce constipation and
diverticulosis. Fiber- containing foods such as vegetables helps provide a
feeling of fullness with fewer calories.
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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 wound and keeps teeth and gums healthy.
Vitamin C aids in iron absorption.
What’s New
Vegetables need to be prepared before serving them or using them as an ingredient
in cooking dish. In preparing the said vegetables, everything must be put into place
or we call it “Mise En Place”.
Mise En Place is French word (“putting in place” or “everything in its place”), which
refers to the gathering and preliminary preparation of the ingredients and equipment
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to be used in cooking or serving food. Prior to the preparation, you need to identify
the various kinds of vegetables, different tools and equipment needed in the
preparation of vegetables as an important factor to be considered.
One factor in food preparation that needs to be considered is the classification of
food.
A. The following are classification of vegetables:
A.1. According to parts of the plants
1. Gourd family
Cucumber chayote squash bitter gourd
2. Seeds and Pods
Beans peas corn okra
3. Fruit Vegetables
Capsicum eggplant tomato
4. Roots and Tubers
Beet carrot radish turnip artichoke potato sweet potato
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5. Cabbage Family
Cabbage broccoli bokchoy cauliflower
6. Onion Family
leek onion scallion garlic shallot
7. Leafy greens
Spinach lettuce
8. Stalks, stems, and shoots
Artichoke asparagus celery fennel bamboo shoots
9. Mushrooms
A.2. According to Chemical Composition
1. Carbohydrate- rich vegetables (CHO) - seeds, roots, tubers
2. Protein-rich vegetables (CHON)- legumes, peas, beans
3. Fat-rich vegetables- nuts, olives, avocado
4. High moisture content- mushroom, tomatoes, radish, green leafy
vegetables
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A.3. According to Nutritive Value
The following is based on their nutrient content since fruits and vegetables are good
source 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
A.4. Flavor Components of Vegetables
1. Sugar- Fructose- the natural sugar that provides the sweetness in vegetables.
2. Glutamic acid- this form of product called monosodium glutamate when
combined with salt. It is found in large amounts in young and fresh vegetables.
3. Sulfur compounds- Give the characteristics strong flavor and odor of some
vegetables like onions, leeks, garlic, chives, cabbage, and broccoli.
Color Components
1. Chlorophyll- a fat soluble compounds responsible for the green colors of the
plants. When combined with acid, it forms pheophytin which produces an
olive-green color.
When combined with alkali, it forms chlorophyllin’s 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.
Factor to consider in choosing good quality vegetables
1. Freshness
Fresh vegetables should be crisp and bright in colors.
2. Absence of decay or insect infestation.
3. No chemical damage or injury.
4. Right degree of maturity.
5. Variety of texture and sometimes flavor.
Another factor that needs to be considered in food preparation is knowing the
different tools and equipment and their respective uses and functions.
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Tools and Equipment Needed in Preparing Vegetables
paring Knife use in paring
chef knife use in cutting
chopping board used to hold item
while chopping
colander used to drain excess
water after washing
Bowls used to hold vegetables
utility tray used to hold ingredients
sauté pan for sautéing or stir
frying vegetables
steamer for steaming vegetables
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Oven for cooking vegetables
Oven-steam or bake
Nutritional Value of Vegetables
1. Vitamin A
Green leafy vegetables are source of
Vitamin A.
Example
alugbati (malabar spinach)
ampalaya leaves (bitter gourd leaves)
kalabasa leaves (squash leaves)
malunggay (horse radish)
pechay (chinese cabbage)
sili leaves
2. Vitamin C
Example:
cabbage type vegetables
bell peppers
lettuce
potatoes
dark green and yellow vegetables
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3. Vitamin B- Complex
Beans and leafy greens are rich
Source of Vitamin B-Complex.
Example:
• ampalaya tops (bitter gourd
leaves)
• kulitis (amaranth)
• pepper leaves
• saluyot (jute)
• dried beans
4. Complex Carbohydrates
Complex carbohydrates are carbohydrate molecules with more than 20 sugar
residues. They are called as polysaccharides.
Functions of Carbohydrate:
1. Source of energy (protein sparing and prevents ketosis)
2. Source of B- Vitamins for CHO metabolism.
3. Type of carbohydrate chosen determines:
• Fiber content
• Glycemic load diet
• Nutrient density and phytochemical content
Examples:
• wheat bran
• whole grain breads and cereals
• cabbage
• carrots
• Brussels sprouts
What is It
Other factors we should learn is properly washing vegetable for the preparation of
presenting vegetable dishes.
Preparing Fresh Vegetables
1. Washing
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.
2. Soaking
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
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3. Peeling and Cutting
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
1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
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
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables.
Apply safe and accurate cutting techniques in preparing vegetables according to
enterprise standard.
A. Cutting and Shredding Cabbage
1. Pull off any bruised or wilted outer
leaves from a red or green
cabbage head.
2. Cut the cabbage into halves.
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3. Cut the halves into quarters lying
flat side down in the cutting
board.
4.Use a paring knife to remove
hard core. Repeat with
remaining cabbage quarters.
5. Cut into slices or shred the
cabbage to your desired
thickness.
B. Peeling and Crushing Garlic
1. To remove the paper skin of the
garlic cut off the base of the cloves.
2. Place the clove on a board and gently
slam it with flat side of a knife.
3. The skin will burst and can easily be
removed.
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4. Cut the garlic into slices as thin as
Possible.
5. From the garlic, mince it.
6. Crush the garlic as you want.
C. Cleaning the leeks
1. Cut off and discard the green leaves.
Trim and discard the roots.
2. Cut the stalk into half lengthwise.
3. Slice them crosswise.
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4. Transfer them to a bowl of cold water and
Swish them around a few times.
5. With hands loosely cupped, lift the
leeks out of the bowl and place them
on a plate or work surface (or
colander)
6. Discard the water with the remaining grit.
7. Repeat until the water is clear and
ready to be cooked
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