VEGETABLES

VEGETABLE
NAMES
Abitsuwelas / Bitsuelas –
Baguio bean, green bean,
snap bean, string bean
Alibangbang – Malabar
bauhinia (Bauhinia
malabarica)
Alugbati – Malabar
Ampalaya – bitter melon
spinach, 落葵 (Basella
(Momordica charantia)
alba)

Apulid – water chestnut Atsuete – annatto seed Bataw – hyacinth bean

Balatong – soy bean
(Eleocharis dulcis) (Bixa orellana) (Lablab purpureus)

Bawang – garlic
• native garlic (Allium sativum)
• Taiwan garlic, elephant garlic, Bulaklak ng saging –
great-head garlic, oriental garlic, banana blossom
wild leek (Allium ampeloprasum
var. ampeloprasum)
 Gabing San Fernando –
Endiba – endive
Gabi – taro (Colocasia malanga, tannia, yautia,
(Chicorium endivia
esculenta) cocoyam (Xanthosoma
subsp. endiva)
spp.)

Kailan – Chinese
Garbansos – chickpea, broccoli, Chinese kale,
Kabute – mushroom
garbanzo bean 芥蘭 (Brassica oleracea
var. alboglabra)

Kalabasa – squash Kamatis – tomato

 Kangkong – water spinach,
Kamoteng kahoy – ong choy, 蕹菜, kōng xīn
Kamote – sweet potato
cassava, manioc, tapioca, cài, 空心菜, swamp
(Ipomoea batatas)
yuca (Manihot esculenta) morning glory (Ipomoea
aquatica)

Kasubha – dried safflower Katuray – agati flower,

Kasuy – cashew
flower, hong hua, 紅花 corkwood tree flower
(Anacardium occidentale)
(Carthamus tinctorius) (Sesbania grandiflora)

Kinchay / Kintsay –
Chinese celery, cutting Kuchay / Kutsay – garlic
Kundol – winter melon
celery, leaf celery, 芹 chive, 韭菜 (Allium
(Benincasa hispida)
(Apium graveolens var. tuberosum)
secalinum)
 Labanos – radish, Labong – bamboo Langkawas – galangal
Laurel – bay leaf, laurel
daikon shoot (Alpinia galanga)

Luyang dilaw –
Letsugas / Litsugas – Luya – ginger (Zingiber
Linga – sesame turmeric, yellow ginger
lettuce officinale)
(Curcuma longa)

Mongo / Munggo –
mung bean (Vigna
Malunggay – moringa
Mais – corn Mani – peanut radiata)
(Moringa oleifera)
• Toge / Togue – bean sprouts

Mustasa – mustard /
mustard green,
Pandan – screw pine (Pandanus amaryllifolius)

Patani – lima bean

Patatas – potato (Solanum tuberosum)

Patola – angled loofah, ribbed gourd (Luffa acutangula)

Pipino – cucumber

Puso ng saging – banana heart

Repolyo – cabbage Sampalok –
Saluyot – jute Sangke – star anise
(Brassica oleracea tamarind
(Corchorus olitorius) (Illicium verum)
var. capitata) (Tamarindus indica)

Sibuyas na mura –
green onion, Sibuyas Tagalog –
Sayote – chayote Sibuyas – onion
shallot (Allium cepa
(Sechium edule) (Allium cepa) scallion, 葱 (Allium
var. aggregatum)
spp.)

Sitaw – yard-long
Sigarilyas – winged Singkamas – jicama,
Sili – chili (Capsicum bean (Vigna
bean (Psophocarpus yam bean
spp.) unguiculata
tetragonolobus) (Pachyrhizus erosus)
sesquipedalis)

Sitsaro / Tsitsaro –
snow pea, sugar pea
 Talong – Wansoy –
Ubod –
eggplant, Ube – purple
coconut palm
cilantro,
yam
aubergine (Dioscorea
heart, coconut coriander
pith (Cocos
(Solanum alata)
nucifera) leaf,
melongena)

Tugi – Asiatic Upo – Uray –

Tanglad –
yam, lesser calabash, amaranth,
lemongrass
yam bottle gourd pigweed
(Cymbopogon
(Dioscorea (Lagenaria (Amaranthus
spp.)
esculenta) siceraria) spp.)*
 Apyo / Seleri – celery, 芹菜 (Apium graveolens)

FILIPINIZED Brokoli – broccoli

BUT ENGLISH Karot – carrot

NAME MORE Kuliplor – cauliflower

COMMON Espinaka / Ispinats / Polonchay / Polunchay – spinach, bō cài,
菠菜, phoe lêng chhài, 菠蓤菜 (Spinacia oleracea)*

Perehil – parsley
 Artichoke (Cynara cardunculus)
SAME AS
ENGLISH OR Asparagus, 芦笋 (Asparagus officinalis)

NO TAGALOG Baguio spinach, New Zealand spinach,

warrigal cabbage (Tetragonia tetragonioides)*
EQUIVALENT
Okra, gumbo, lady's finger (Abelmoschus
esculentus)
 According According to Parts of the Plant

CLASSIFICATION: According According to weather/season

According According to Nutritive Value

 1. Tubers: A tuber is a large underground stem that stores
nutrients. Tubers have carbohydrates and vitamins.

ACCORDING Potatoes are tubers.

2. Root Vegetables: Roots store a plant’s food supplies

TO PARTS OF and send nutrients and moisture to the rest of the plant.
Carrots, beets, turnips, and parsnips are examples

THE PLANT 3. Bulb Vegetables: A bulb is made up of layers of fleshy

leaves surrounding a portion of stem. They have intense
flavour. Onion and garlic are examples.

4. Stem or Stalk: Minerals and vitamins are transported

through the stem or stalk to other parts of the plant.
Celery and asparagus are common stalk vegetables.
5. Leaves: Leaf vegetables are a good source of vitamins and
minerals. The darkest green leaves have the most vitamin A.
Spinach, lettuce, and brussels sprouts are examples.

6. Flowers: Broccoli and cauliflower are examples. They include

the flower of the plant and the stems. They are high in
vitamins and mineral.

7. Fruits: The fruit is the part of the plant that holds the seeds.
Tomatoes, eggplant, pumpkins and squash are fruits of the
plant.

8. Seed Vegetables: Seeds are high in carbohydrates and

protein as well as vitamins and minerals. Corn, peas, and
beans are examples.
 • Warm Season Crops

• Monthly Temp. 65 to 85F, Frost Sensitive

According to
• Cucumber, Egg Plant, Beans, Okra,
Season Pepper/Chillies, Squash, Pumpkin,
Tomato,, Watermelon, Muskmelon, etc
Cool Season Crops
Below 45Below F Frost Hardy

Mostly Root and Leafy Crops

(Cabbage, Cauliflower Garlic, Onion, Peas, Radish,

Turnip, Spinach, etc)
 Vitamin A-rich
vegetables – green
leafy and yellow
fruits and
vegetables
According to
Nutritive Vitamin C-rich
vegetables – yellow
Value vegetables

Vitamin B (complex)
– legumes, peas,
beans
 COLOR

TEXTURE

CHARACTERISTICS
OF VEGETABLES: PHYSICAL APPERANCE

SEASONAL VEGETABLES
MARKET FORM
OF
VEGETABLE
 FORM DESCRIPTION
Fresh These are vegetables that are newly produced and gathered straight to selling
Frozen These came from fresh vegetables also, but are washed and packed then
placed in a freezing facility

Dried These vegetables were subjected to heating to remove or lessen the water
that causes fast spoilage

Processed These were vegetables which are peeled, partially cooked and placed in
either cans or bottles then sold in the market.

Bulk Large number or size of the vegetables in a packaging

Piece or Retail Often are small amount of a certain vegetable, in our culture it is called ‘tingi’
Kilo or Sack These were not so many or large in the number of the vegetables being sold
Bunch or Heaps These are sold either tied by a rubber bands or placed and arranged in a small
plate
PREPARING FRESH VEGETABLES
BY: MS JENNIE ANN F. RAMOS
 1. WASHING

WASH ALL THROUGLY SCRUB WELL THE WASH GREEN LEAFY DRAIN WELL AND
UNPEELED VEGETABLES VEGETABLES IN SEVERAL REFRIGERATE LIGHLTY
COLD WATER COVERED
 2. SOAKING

DO NOT SOAK FOR A LONG SOAK IN COLD WATER

PERIOD OF TIME
3. PEELING AND CUTTING

PEELED AS CUT IN HOLD UNDER

TINY AS UNIFORM WATER UNTIL
POSSIBLE SIZE READY TO USE
• The commonly used basic cooking methods are divided
into two general groups:

• Dry heat cookery methods

• Moist heat cookery methods

• In dry heat cooking methods, the food being
cooked does not use water to cook the food.

• The food is left dry and heat is applied to cook

the food.
•When heat is applied to the food,
the food cooks in its own juice or
the water added to the food during
its preparation evaporates during
the heating process and this cooks
the food.
 Baking
Vegetables
are cooked at
a lower
temperature
for a long
period f time
such as root
vegetable
Saute
• To cook uncovered in a
small amount of fat in a pan.
 Frying: shallow
frying & deep frying
 TO COOK IN HOT
FAT T HAT COM P LE T E LY
COV ERS T HE FOOD.

Deep-fat fry
• In moist heat cookery
methods, liquid is used as a
medium to cook the food.

• Such medium could be water,

coconut cream or oil etc…
 The moist heat
cookery methods are:
• Blanching

• Used to removed the skins from

the vegetables. This is done by
plunging vegetables into boiling
water briefly, then immediately
into cold water to stop the cooking
process and flavor before freezing.
Poach
TO COOK
GENTLY IN HOT LIQUID
BELOW THE BOILING
POINT.
Braise
TO COOK
SLOWLY, COVERED AND
IN A SMALL AMOUNT
OF LIQUID OR STEAM.
Steam
Simmering
To cook over steam rising from
boiling water.
To cook in liquid just below the boiling point.
The tiny bubbles that form should break before
they reach the surface.
General Rule in
Cooking
Vegetables
DON’T OVER COOK PREPARE AS CLOSE TO IF VEGETABLES MUST BE NEVER USED BAKING CUT VEGETABLES COOK GREEN VEGETABLES
SERVICE TIME AS POSSIBLE COOKED AHEAD, SODA IN GREEN UNIFORMLY FOR EVEN AND STRONG- FLAVORED
AND IN SMALL UNDERCOOK SLIGHTLY VEGETABLES COOKING VEGETABLES UNCOVERED.
QUANTITIES AND CHILL RAPIDLY.
REHEAT AT SERVICE TIME.