CLASSIFICATIONS OF VEGETABLES
Color Components
1. Gourd Family
- squash, pumpkin, cucumber, cantaloupe
2. Seed and Pods
Beans, peas, corn, okra
3. Fruits Vegetables
- avocado, eggplant, sweet pepper, tomato
4. Root and Tubers
- beef, carrot, radish, turnip, artichoke, potato,
sweet potato
5. Cabbage Family
- cabbage, broccoli, cauliflower, brussels sprouts,
bokchoy
6. Onion Family
- onion, scallion, leek, garlic, shallots
7. Leafy Greens
- spinach, lettuce
8. Stalks, Stem and Shoots
- artichoke, asparagus, celery, fennel, bamboo
shoots
9. Mushrooms
- shitake, Enoki, King Trumpet
B. According to chemical composition
1. Carbohydrates rich vegetables - seeds, roots
and tubers
2. Protien rich vegetables - legumes, peas, beans
3. Fat rich vegetables - nuts, olives, avocado
4. High moisture content - mushroom, tomatoes,
radish, green leafy vegetables
C. According to nutritive value
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
COMPONENTS OF VEGETABLES
A. Flavor Components
1. Sugar Fructose
– the natural sugar that provides the sweetness in
vegetables.
2. Glutamic Acid –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.
B.
1.Chlorophyll – a fat soluble compound responsible
for the green color of plants.
2. Carotenoids – the yellow, orange to red soluble
pigments found in plants
3. Flavonoids
- Anthoxanthin which is responsible for the yellow
pigments.
- Anthocyanins which is responsible for red and
blue to violet pigments
NUTRITIONAL VALUE OF VEGETABLES
1. Vitamin A - Green leafy vegetables are sources
of vitamin A.
Example: alugbati, ampalaya leaves, kalabasa
leaves ,malunggay, petchay, sili leaves
2. Vitamin C- promotes a healthy immune system,
helps wounds heal, maintains blood vessels and
connective tissue and aids in absorption of iron.
Example: cabbage – type vegetables bell peppers
lettuce potatoes dark green
and yellow vegetables.
3. Vitamin B Complex - helps prevent infections
Example:ampalaya tops, kulitis, pepper leaves,
saluyot,dried beans
4. Complex Carbohydrates -they provide energy for
the body more slowly than simple carbs, but they
also provide energy for a longer period of time.
Example: wheat bran, whole grain breads and
cereals, cabbage, carrots, Brussels sprouts
BASIC CUTTING KNIFES
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-knife cut in which the food item is cut
into long thin strips, similar to Matchsticks.
7. Pays Anne (Fermi ere) – making curved or  Parmientier - Potatoes
uneven cuts of the same thickness.  Princesse - Asparagus
8. Rondelle– making cylindrical cut  Provencale - Tomatoes with garlic, parsley,
9. Bias –making diagonal cut. mushrooms, and olive
10. Oblique, or roll cuts – making diagonal cut by
rolling the long cylindrical vegetables WAYS OF COOKING VEGETABLES\
1. Boiling ang steaming
EFFECTS ON COOKING VEGETABLES 2. Sauteing and pan-frying
1. Changes in texture 3. Braising
2. Water is either lost or absorbed 4. Baking
3. Changes in color 5. Deep-frying
4. Changes in nutrients
Classifications of Seafood
GENERAL RULES IN VEGETABLE Fish products are divided into two categories
1. Don't overcook.
2. Cook as close to service time as possible and I. Fin fish - fish with fins and internal skeletons
in small quantities. Avoid holding for long A. Saltwater fish
periods on a steam table. 1. Flatfish
3. If the vegetable must be cooked ahead, a. flounder
undercook slightly and chill rapidly. Reheat at b. Sole
service time. 2. round fish
4. Never use baking soda with green vegetables. a. black sea bars
5. Cut vegetables uniformly for even cooking. b. bluefish
6. Cook green vegetables and strong-flavored c. Cod
vegetables uncovered. d. Grouper

STANDARD QUALITY OF COOKED VEGETABLES B. Freshwater fish

1. Color 1. cat fish
2. Appearance on plate 2. tilapia
3. Texture 3. eel
4. Flavor
5. Seasonings
6. Sauces II. Shell fish - fish with external shells but no
7. Vegetables combination internal bone structure. They have hard outer
shells.
TERMS USED FOR VEGETABLES
 Bouquetiere - Bouquet of vegetables Two classifications of Shellfish
 Printaniere - spring vegetables
 Jardiniere - Garden of vegetables A. Mollusks are soft sea animals
 Primeurs- First spring vegetables 1. bivalves - they have a pair of hinged shells
 Clamart - Peas (clams, oysters)
 Ceecy - Carrots 2. univalves – they have a single shell (abalone)
 Doria - Cucumbers cooked in butter 3. cephalopods - (octopus, squid)
 Dubarry - Cauliflower
 Fermiere - Carrots, turnips, onions, and celery B. Crustaceans - are animals with segmented
cut into uniform slices shells and jointed legs (shrimps, crabs)
 Florentine - Spinach
 Florestiere - Mushroom A. Fat fish - are those that are high in fat.
 Judic - Braised lettuce (salmon, tuna, trout, mackerel)
 Lyonnaise - Onions B. Lean fish - are those that are low in fat. (sole,
 Nicoise - Tomato concasse cooked with garlic cod, red snapper, bass)
 Market Forms celery cut into uniform slices
1. Whole or round - completely intact, as caught  Forestiere - mushrooms
2. Drawn - viscera removed  Lyonnaise - onions
3. Dressed -- viscera, scales, head, tail and fins  Nicoise- tomatoes concasse cooked with
removed garlic
4. Steaks- cross-section slices, each containing a
section of backbone
5. Fillets - boneless side of fish, with or without
skin
6. Butterflied fillets - both sides of a fish still
joined, but with bones removed
7. Sticks or tranches cross-section slices of fillets

Checking freshness of fish

Fin Fish
1. Fresh and mild odor
2. Eyes are clear, shiny and bulging
3. Red or pink gills
4. Texture of flesh is firm or elastic
5. Shiny scales, and tightly cling, on skin

Fundamentals of Plating
A. Balance - select foods and garnishes that offer
variety and contrast
 color - two or three colors on a plate
 shapes - variety of shapes
 textures - variety of textures
 flavors

B. Portion size
 match portion sizes and plates - select
plates large enough to hold a items
without crowding
 balance the portion sizes of the items on
the plate- don't let the main item get lost
with excessive garnish
 arrangement on the plate

C. Serve hot food hot, on hot plates

Serve cold food cold, on cold plates

 Examples of Garnishes or Accompaniment

for Plating
 Bouqetiere - bouquet of vegetables
 Jardinière- garden vegetables
 Clamart - peas
 Crecy - carrots
 Doria - cucumbers (cooked in butter)
 DuBarry - cauliflower
 Fermiere - carrots, turnips, onions and