prepare vegetables

1. VEGETABLES

2. Classification of
Vegetables
a.According to parts of plants
Gourd family - cucumber, pumpkin, chayote

3. Seeds and pods – beans, peas,
corn, okra

4. Roots and tubers
- beet, carrot, radish, turnip, artichoke,
potato, sweet potato

5. Cabbage family
- cabbage, broccoli, cauliflower,
Brussels sprouts, bokchoy

6. Onion family
- onion, scallion, leek, garlic, shallot

7. Leafy greens
- spinach, lettuce

8. Stalks, stems, and shoots
- artichoke, asparagus, celery,
fennel, bamboo, shoots

9. Flavor Components of Vegetables
1.Sugar – Fructose – the natural sugar that provides the
sweetness in vegetables.
2.GlutamicAcid –This forms a product called monosodium
glutamate when combined with salt. It is found in large
amount from 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.

10. 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 combine
with alkali, it forms chlorophyllins which produces
a more intense green color. The addition of
baking soda when cooking that results to brighter
green color, is an example.

11. 2.Carotenoids – the yellow, orange to
red soluble pigments found in plants.
1.- beta carotene from carrots and
squash 2.2 - lycopene, from tomatoes
3. Flavonoids 3.1 - Anthoxanthin –
responsible for the yellow pigments 3.2
-Anthocyanins – responsible for red
and blue to violet pigments (beets)
Tube, eggplants

12. Factors to consider in choosing good
quality vegetables
1. Freshness - Fresh vegetables should be crisp
and bright in colors.

13. 2.Absence of decay or insect infestation.
3. No mechanical damage or injury.

14. 4.Right degree of maturity.
5. Variety - Different varieties differ in color,
shape, texture and sometimes flavor.

15. Vegetables are good sources of food
nutrients that are very important in
everyday meals.
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.

16. 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.

17.  VitaminC helps heal cuts and wounds, and keeps teeth
and gums healthy.VitaminC aids in iron absorption.
 VitaminA keeps eyes and skin healthy and helps to
protect against infections.
 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.

18. NutritionalValue of
Vegetables
1.VitaminA -Green leafy vegetables are sources of
vitaminA.
Example: alugbati
ampalayaleaves
kalabasa leaves
malunggay
petchay
sili leaves

19. 2.Vitamin C
Example: cabbage – type vegetables
bell peppers
lettuce
potatoes
dark green and yellow
vegetables

20. 3.Vitamin B – complex Beans and
leafy greens are rich sources of
vitamin B – complex
Example: ampalaya tops
kulitis
pepper leaves
saluyot
dried beans

21. Preparing Fresh
Vegetables

22. 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.

23. 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.

24. 3. Peeling andCutting
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.

25. Basic KnifeCuts
1. Chopping – done with a straight,
downward cutting motion.

26. 2. Chiffonade (shredding) –
making very fine parallel cuts.

27. 3. Dicing – producing cube shapes

28. 4. Mincing – producing very fine
cut usually for onions and garlic

29. 5. Julienne and baton net –
making long rectangular
cut

30. 6. Pays Anne (Fermi ere) –
making curved or uneven cuts of
the same thickness

31. 7. Rondelle – making
cylindrical cut

32. 8. Bias –making diagonal
cut

33. Effects of Cooking
Vegetables
1.Changes in texture
2.Water is either lost or
absorbed.
3. Changes in color
4. Changes in nutrients

34. General Rules of
VegetableCookery
Don‘t overcook.
Prepare vegetable as close to service time as possible
and in small quantities.
If the vegetable must be cooked ahead, undercook
slightly and chill rapidly. Reheat at service time.
Cut vegetables uniformly for even cooking.
Cook green vegetables and strong – flavored vegetables
uncovered.

35. Standard Quality of
CookedVegetables
1. Color Bright, natural color
2.Appearance on plateCut neatly and uniformly
Attractively arranged with appropriate
combinations and garnishes.

36. 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
4.Flavor Natural flavor and sweetnessStrong –
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 .

37. 7.Vegetable combinationsVegetables 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.

38. Cooking Frozen and Canned
Vegetables