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  • Lesson 2 Prepare and Cook Vegetables Dishes

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    Meach Callejo
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    This document lists the names of students and learning objectives related to preparing and cooking vegetable dishes. The learning objectives cover performing mise en place, preparing vegetable dishes, presenting vegetable dishes, and storing vegetable dishes. Specifically, they involve classifying vegetables, effects of cooking them, tools needed, quality standards, nutritional value, cutting techniques, plating styles, food safety, and creative presentation.

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    groupings cookery 10

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    This document lists the names of students and learning objectives related to preparing and cooking vegetable dishes. The learning objectives cover performing mise en place, preparing vegetable dishes, presenting vegetable dishes, and storing vegetable dishes. Specifically, they involve classifying vegetables, effects of cooking them, tools needed, quality standards, nutritional value, cutting techniques, plating styles, food safety, and creative presentation.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    15 views1 page

    Lesson 2 Prepare and Cook Vegetables Dishes

    Uploaded by

    Meach Callejo
    This document lists the names of students and learning objectives related to preparing and cooking vegetable dishes. The learning objectives cover performing mise en place, preparing vegetable dishes, presenting vegetable dishes, and storing vegetable dishes. Specifically, they involve classifying vegetables, effects of cooking them, tools needed, quality standards, nutritional value, cutting techniques, plating styles, food safety, and creative presentation.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Baltero, Ashley Gerundio, Crystal Macasadog, Rhea M.

    Rula, Analyn Malubay, Rina Jean Blancada, Krystyl


    Malubay, Charies Ann Tamsik, Manilyn Tamsik, Rezwin
    Viroy, Aya Riconalla, Alegar Basanon, Richelle
    Abrea, Jomay Zamora, Sheila Mae
    Oliveros, Rosemarie Morandez, Wilson
    TOPIC:
    LO 1 Perform Mise En Place LO 2 Prepare Vegetable Dishes Lesson 2 Prepare and cook vegetables Dishes
    Classification of Vegetables Effects of cooking vetables
    Tools and Equipment needed in preparing vegetables standard quality of cooked vegetables
    components of vegetables culinary terms in vegetables
    factors to consider in choosing good quality vegetable
    Nutrive value of vegetable LO 3 present Vegetable Dishes
    Preparing fresh vegetables Essentials Factors of fool preparation
    basic cut knife plating styles with vegetables dishes
    Guidelines in plating
    Creative presentation techniques
    LO4 Store Vegetables Dishes

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