CULINARY 10 REVIEWER

(SECOND QUARTER)

PREPARED BY: STVEP (TECHVOC-FOODTRADES)

CLASSIFICATION OF VEGETABLES

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.

STEM VEGETABLES
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.

LEAVES/LEAFY GREENS
Vegetables that are leafy belong in this category such as spinach, cabbage,
water cress, lettuce, bok choy, gai lan, choy sum, brussels sprouts, witloof,
silverbeet, radicchio, kale, collard leaves, Swiss chard, mustard leaves, and
fenugreek leaves .

FLOWER AND CABBAGE

Plants that have 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. Examples of these are
cauliflower, broccoli, courgetti flowers, squash blossoms, artichoke,
banana flower, and lotus.

STALK/BULB
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 flavors . Examples are onion, garlic, spring onion,
leek, kohlrabi, fennel and shallots.

SEEDS OR PODS
This category includes 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. Some examples are mungbean, garbanzos, coepea, kidney bean, soy
bean and white bean.
ROOTS
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, celeriac, daikon,
enset, jicama, konjac, maca, arrowroot, Chinese water chestnut, taro, and
etc.

TUBERS
In this group are those plants in which the roots are modified and enlarged
into a swollen structure that is full of nutrients. They are usually located at
the end of the plant root attached as a lump of rock, e.g. potato. These
vegetables are potato, cassava, sweet potato, taro, Jerusalem artichoke,
yam, yacon, etc.

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

FUNGI/MUSHROOM
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, portabello, boletus, chanterelles,
grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel, etc.
PREPARING VEGETABLES

• Wash your hands before preparing foods. Hands should be washed

thoroughly with hot, soapy water for 20 seconds before and after
handling fresh produce, raw meat, poultry, or seafood, as well as after
using the bathroom, changing diapers, or handling pets.
• 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. Use clean cutting boards and utensils when
handling fresh produce. Use one clean cutting board for fresh produce
and a separate one for raw meat, poultry, and seafood.
• Wash surfaces often. Cutting boards, dishes, utensils, and
countertops should be washed with hot, soapy water after coming in
contact with fresh produce or raw meat, poultry, or seafood.
• Cutting boards and countertops can be sanitized with a solution of
one Teaspoon of chlorine bleach in one quart of water.
•Be aware of the hazards associated with storing and using bleach,
and do not apply the solution directly to fruits and vegetables.
• Refrigerate fresh produce within two hours of peeling or cutting.
Discard cut produce left at room temperature for more than two hours.

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
 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

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.

SERVING
•Fresh produce should be placed unrefrigerated on the table not longer
than two hours.
•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.
FLAVOR COMPONENTS OF VEGEATBALES
1. Sugar – Fructose – This is the natural sugar that provides the
sweetness in 
  vegetables.
2. Glutamic Acid – This forms a product called monosodium glutamate
when combined with salt and is found in large amount from young and
fresh vegetables
3. Sulfur compounds – It give the strong flavor and odor of some
vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

COLOR COMPONENTS OF VEGETABLES

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 chlorophyllin which
produces a more intense green color. The addition of baking soda when
cooking those results to brighter green color, is an example.
2. Carotenoids – the yellow, orange to red soluble pigments found in
plants.
3. Flavonoids 
Anthoxanthin – responsible for the yellow pigments 
Anthocyanins – responsible for red and blue to violet pigments (beets)
tube, eggplants

CHARACTERISTICS OF QUALITY VEGETABLES

Vegetable texture and firmness, taste, flavor and smell, and the nutritional
quality can be estimated by Destructive methods and some can be
estimated by nondestructive methods. Some of the Nondestructive
methods, which employ optical, vibrational, electrical, nuclear magnetic
resonant, and gas analysis techniques, have potential for commercial
application.
5 CHARACTERISTICS OF HIGH QUALITY

1. Minimally processed
Choose foods that are close to the way they naturally occur.  Fruits,
vegetables, whole grains, dairy, meats, beans, nuts and seeds.  These are
easier to digest and tend to be free from fake ingredients.
2. Organic
  Organic produce is not sprayed with any pesticides or chemicals.  There
are no artificial substances added, and nothing is genetically modified. 
Choose organic whenever possible.
3. Contains real ingredients
 A perfect example is “natural flavouring”. Sounds good, but do you
actually know what it is? You may be surprised to know that these natural
flavourings are usually artificial additives that are highly addictive and
neurologically toxic.
4. Local-
Local produce is always healthier than shipped produce.  Many imported
foods are picked before they are ripe and are delivered weeks after.  The
longer fruits and vegetables have been cut off from their life source, the
less nutrients they contain.
5. Seasonal
 Seasonal food is higher in nutrients than food that is artificially grown out
of season. Buying seasonal foods usually means the taste will be much
better and your fruits and vegetables will be less expensive.
VEGATABLES MARKET FORMS AND THAWING VEGETABLES

FRESH
Fresh vegetables are those that have undergone little or no processing
from the time they were harvested to the time they were marketed or sold. 

FROZEN
The forms of vegetables that are commercially packed in plastic bags or
cardboard boxes. Naturally, these are frozen within hours of harvest, but
undergo several steps to warrant that their quality is preserved before the
actual freezing process.
hese
dehydrated
CANNED are vegetables
to preserve and
that are dried or
This is the form of vegetables where vegetables are preserved. Like
freezing and drying ,it helps make vegetables last longer. It makes cooking
with vegetables easier and more convenient.

THAWING FROZEN VEGETABLES

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acook
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Bring
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COOK FROM FROZEN

 The preferred method of thawing frozen vegetables is to cook them direct

from frozen. Bring a little water ½ to 2/3 cup per 16 ounces of frozen
vegetables to boil in a covered saucepan over medium heat. Add the
vegetables and cover. Separate the pieces as they cook. Continue doing it
until the vegetables are tender, typically 7 to 10 minutes. To stir-fry frozen
vegetables, heat a wok or a skillet, add peanut oil. Add the frozen
vegetables and cook for 5 to 7 minutes until crisp.

MICROWAVE
Microwave frozen vegetables is an alternative of cooking direct from
frozen. Place them directly in a microwave-safe bowl with 2 to 4
tablespoons of water, and microwave it for 4 minutes. Check the
vegetables and stir. Continue cooking minute by minute until heated
through.

Defrost
vegetables,
greens
them
running
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Defrost exact leafy and bulky frozen vegetables, like broccoli spears, turnip
greens and spinach. Do this by holding them in their packaging under cold
running water. Avoid using warm or hot water. Press the packaging lightly
with your fingers and thumbs to feel the change in texture of the frozen
vegetables to thawed. Open the packaging and briefly drain in a colander
before using in a recipe.

BASIC KNIFE SKILLS

 BATONNET
In French, “batonnet” means “little stick”. Many use the batonnet as the
starting point for other cuts, especially a small dice as the measurements
are close. The batonnet cut measures 1/4 inch x 1/4 inch on the sides and
about 2-3 inches long. First, cut 1/4 inch slabs, stack those on top of each
other, and then cut into 1/4 inch sticks.

JULIENNE
The Julienne cut, or matchstick (Talumette in French), is called that
because, well, it looks like a matchstick. Many use the Julienne as the
starting point for the brunoise cut. The cut measures 1/8 inch x 1/8 inch
and is about 1-2 inches long. Use the exact same method as cutting a
batonnet. The julienne cut is perfect for salads and slaws. 

LARGE DICE
The large dice is ideal for foods like hearty stews, soups, or roasted root
vegetables. The cut measures 3/4 inches on all sides. Start by cutting a
larger version of the batonnet and then cubing it off.

MEDIUM DICE
The medium dice is the perfect cut for soups, ratatouille, or shakshuka. The
cut measures 1/2 inches on each side.

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SMALL DICE
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mixture you sauté that includes carrots, onions, and celery). The evenness
of the cut will ensure even cooking and flavor distribution. The cut
measures 1/4 inches on each side. The starting point for this cut is the
batonnet.

BRUNOISE
To make a brunoise cut, start with a julienne. The brunoise is one of those
cuts that works well for peppers and onions. Want to make a really yummy
Jalapeño Corn Dip? The brunoise will give you the most flavor and kick.
This cut measures 1/8 inch on all sides.

Finer
dices,
really
see
minced
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good
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Finer than a fine brunoise. The tiniest of dices, the mince cubes something
really, really small to all get out. You’ll normally see recipes calling for
minced garlic or minced onions and if you don’t have a Garlic Cube handy,
then you’ll need some good knife skills. The smaller the cut, the more the
taste dissipates in the recipe (which means a stronger flavor). So if you
want something super garlicky, go with the mince.

  salads,
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CHIFFONADE
Chiffonade. It’s just a fun word to say. But if you’re cutting leafy greens and
herbs, it’s a really handy cut to know. Take leaves from your veggie or herb
of choice (like spinach, basil, or sage) and roll them into a cigar shape. Cut
horizontally into thin strips. This technique is typically used for garnish, but
also works well to finely shred kale or other crunchier greens for soups,
salads, or slaws.

PYSANNE
Types
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Types of cuts are included here to show you that while cubed items are
common, sometimes you would prefer a slimmer, flat, square item. This is
called the Paysanne. This is achieved by creating your desired stick-cut
size, then slicing thinly to produce a thin square. Typically used for larger
cuts, this method can be applied to smaller cuts and dices as well.

The parsnips)
cut)
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ROLL CUT
The roll cut (also known as the oblique cut) is a specific type of knife cut
used to create pieces of food with two angled sides. These cuts are often
performed long, round pieces of food (i.e. carrots and parsnips) and add
visual appeal to a dish.

The
cut
such
It
mind
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The rondelle cut is an extremely simple cut used on cylindrical culinary
produce such as cucumbers, carrots, and pickles. It can vary in thickness.
However, keep in mind that the thicker the piece is; the longer it will take to
cook

DIFFERENT METHODS OF COOKING VEGETABLES

BOILING
Boiling
secret
possible
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equal-sized
boiling
boil,
vegetables
cook
such
cold
the
vegetables.
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allow
the
all
in
waterinto
as
possible and avoid overcooking so all the vitamins and flavour are retained.
For vegetables such as broccoli, cut into equal-sized pieces. Add to a pan
of boiling water, quickly bring back to the boil, cover, then simmer until the
vegetables are just tender. To evenly cook potatoes and other starchy roots,
such as parsnips and carrots, place in cold water and boil them gently to
allow the heat to diffuse through the vegetables.

Steaming
retaining
nutrients.
overcook
limp
to
loosely
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baking
the
minutes
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ideal
steam
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and
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Steaming vegetables is the best way of retaining flavour, colour and vital
nutrients. Just be careful not to overcook them as this will make them limp
and tasteless. There are two ways to steam vegetables: either place them
loosely in a steamer and cover, or to steam them in their own juices, wrap
in baking parchment or foil then cook in the oven at 180°C, gas mark 4 for
20 minutes until tender. This last technique is ideal for delicate produce,
such as asparagus and baby vegetables.
BLANCHING
Blanching is a technique used to soften vegetables, either to remove their
raw edge before adding to salads or to loosen skins on foods such as
tomatoes or shallots. Vegetables should also be blanched before they are
frozen, as this destroys the enzymes that cause deterioration. Just add
vegetables to a pan of boiling water, return to the boil and cook for one
minute. Then plunge the vegetables into iced water to stop the cooking
process. Drain and pat dry with kitchen paper before using or freezing.

ROASTING
Roasting isn't just for potatoes - root vegetables, squashes and tomatoes
all taste wonderful cooked this way. Roasting works by intensifying
flavours and causing natural sugars to caramelise, creating a crisp outer
coating and a tender centre. For the best results, preheat the oven to 220°C,
gas mark 7 and if you're using root vegetables, preheat the cooking oil for a
crisp finish. Cut large vegetables into even-sized chunks and toss in olive
oil and fresh herbs, if you wish.

STIR-FRY
Stir-frying uses very little oil and cooks vegetables quickly, so they keep
their texture and taste. Cut the vegetables into small, even-sized pieces,
add a little oil to a preheated wok or frying pan and heat until just smoking.
Start with the vegetables that need the longest cooking and keep stirring as
they cook. Don't overfill the pan, as they will steam rather than fry - cook in
batches instead. If you are adding a sauce, do so at the very end, then toss
to coat and serve immediately.

SAUTE
Both methods may be used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw vegetables.
DEEP FRYING
Vegetables large enough to coat with breading or batter may be fried. Quick
– cooking vegetables can be fried raw. Some, may be precooked by
simmering or steaming briefly to reduce the cooking time in frying
Griddling
cooking
vegetables
tender
sure
before
they
little
are
juices
chargrilled
them cooking,
sit
oil.
your
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and
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then
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To
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and
their
with
is
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make
heat
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so
a
Griddling and barbecuing are direct heat cooking methods, which produce
vegetables with a crisp coating and a tender center. For the best results,
make sure your barbecue or griddle pan is hot before you start. Slice the
vegetables so they sit flat in the pan, then brush with a little oil. Avoid
pricking them while they are cooking, as this will release their juices and dry
them out. To get the chargrilled stripe effect, don't move them as they cook
- just turn them once.

BRAISING
The blanched or raw vegetable, is placed in the pan then liquid is added
(stock, water, wine) to cover vegetables, then cooked slowly.

GLAZING
Make the glaze by whisking together the stock, honey, and soy sauce in a
bowl and set aside. Make the sauce by whisking together the stock, soy
sauce, honey, rice vinegar, cooking wine or sherry, and the cornstarch in a
bowl and set that aside as well.
CLASSIFICATION OF FISH

1. FIN FISH – fish with fins and internal skeletons

2.  ROUND FISH
3. FRESH WATER FISH
4. SHELL FISH- Fish with external shells but no internal bone structure.
They have hard outer shells. 
A.  Mollusks are soft sea animals
Bivalves – they have a pair of hinged shells  
Univalves – they have a single shell (abalone)
Cephalopods – (octopus, squid)  
B. Crustaceans are animals with segmented shells and jointed legs

MARKET FORMS OF FISH

Whole or Round - completely intact, as caught 

Drawn – viscera removed
Dressed -- viscera, scales, head, tail and fins removed
Steaks – cross-section slices, each containing a section of backbone
Fillets – boneless side of fish, with or without
skin
Butterflied fillets – both sides of a fish still joined, but with bones removed
Stick or Tranches - cross-section slices of fillets.

HANDLING AND STORING OF FISH

FRESH FISH
1. Store on crushed ice. Use drip pans to allow for
drainage of melted ice. Change ice daily. Cover
container or store in separate box away from other foods.
Whole fish should be drawn because entrails deteriorate rapidly.
Cut fish should be wrapped or left in original moisture-proof wrap.
2. In refrigerated box at 30° to 34°F (-1° to 1°C.
3. Fresh fish may be stored for 1 to 2 days. If kept
longer, wrap and freeze immediately.
4. Check store fish for freshness just before using.

FROZEN FISH
1. Frozen products should be frozen, not thawed
when received.
2. Items should be well wrapped, with no freezer
burn.
3. Store at 0°F (-18°C. or colder.
4. Maximum storage time
Fat fish -- 2 months
Lean fish -- 6 months
5. Rotate stock – first in, first out

Thawing and Handling of frozen fish

1. Thaw in refrigerator, never at room temperature. If pressed for time, keep
in original moisture-proof wrapper and thaw under cold running water.
2. Small pieces like fillets and steaks can be cooked from frozen state to
prevent excessive drip
loss. Large fish should be thawed for even cooking.
3. Fillets that are to be breaded can be partially thawed.
4. Handle thawed fish as fresh fish. Do not refreeze.
5. Breaded, battered and other frozen prepared fish items are mostly
cooked from frozen state.
SEAFOOD PREPARATION

SCALLING - removing of the scales of fish

FILLETING - the flesh of a fish which has been cut or sliced away from the
bone by cutting lengthwise along one side of the fish parallel to the
backbone.
SKINNING - Fish or fish fillets from which the skin has been removed.
DEBONING - remove the bones from (meat, poultry, or fish), especially
before cooking

GUIDELINES IN COOKING AND PLATING FISH DISHES

BAKING FISH
1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it. 
Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F. 
4. Served baked fish with a sauce or seasoned butter to enhance
moistness and improve palatability

BROILING OR GRILLING FISH

1.Overcooking should be avoided in cooking fish. 
2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to reduce
drying.
4. Lean fish may be dredged in flour before dipping in oil or melted butter.
The flour helps form a flavorful browned crust
5. To prevent splitting during cooking, score the skin with a sharp knife. For
small  fillet, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color is desired.
8. Thick cuts should be turned once during broiling in order to cook evenly.
Thin pieces may be arranged on an oiled pan and broiled on one side only.
Lobster is also broiled without turning.

SUATEING AND PAN FRYING FISH AND SHELLFISH

1. Lean fish are suited to sautéing because of the added fat. 
 2. Fat fish can be sautéed with care so as not to become greasy. 
3. Breading the fish with flour or starchy products forms a crust that
browns attractively enhances flavour, helps hold the fish and prevent
sticking.
4. Use fat, enough to cover the bottom of the pan. 
 5. Be sure the pan is hot before adding fish. Small items are sautéed over
high heat, larger items require lower heat to cook evenly. 
6. Very large fish may be browned in fat, and finished in an oven, uncovered
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking the fish. 

DEEP FRYING
1. Lean fish, both whole or small portions, and shellfish like shrimps, clams
and oysters are best for deep-frying. 
 2. Fish to be fried is breaded or buttered to prevent sticking from frying
pan. The batter also provides a crisp, flavorful, and attractive coating. 
 3. Frozen breaded fish can be fried without thawing. 
4. Fried fish is usually served with lemon or cold sauce such as tartar,
remolded or cocktail sauce on the side. 
 5. The oil used should be enough to submerge the food item during frying 

PLATING AND PRESENTATION

refers to the arrangement of food on the plate dressed with a sauce or
topped with garnishing. These simple touches make dishes visually more
appealing. Here are the three fundamentals to know before developing your
plating styles.