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VEGETABLE AND
SEAFOOD DISHES
Objectives:
At the end of the lesson, you are
expected to:
1. perform Mise‘en place;
2. prepare and cook vegetable and
seafood dishes;
3. present vegetable and seafood
dishes; and
4. store vegetable and seafood dishes.
OVERVIEW:
Vegetables are plants or parts of plants like
leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw or
cooked. Vegetables give color, texture and
flavor to our meals. They also give vitamins
and minerals.
Vegetables are important sources of many
nutrients, including potassium, dietary fiber,
folate (folic acid), vitamin A, and vitamin C.
Vegetables provide nutrients vital for
health and maintenance of your body.
Eating vegetables provides health benefits
to people like reduced risk of some
chronic diseases including heart attack
and stroke, protect them against certain
types of cancers, reduce obesity and type
two diabetes, lower blood pressures,
reduce the risk of developing kidney
stones and help decrease bone loss.
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.
beans
peas
corn
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1. Fruit Vegetables
avocado
eggplant
sweet pepper
tomato
Roots and tubers
beet
carrot
radish
turnip
artichoke
potato
Sweet potato
Cabbage family
cabbage
broccoli
bokchoy
cauliflower
Onion family
leek
onion
scallion
garlic
shallot
Leafy greens
- spinach
lettuce
Iceberg Lettuce
Stalks, stems, and shoots
- artichoke
asparagus
celery
fennel
Bamboo shoots
Mushrooms
2. According to Chemical Composition
paring knife
- used in paring
fruits and
vegetables
chef knife
- used in
cutting
chopping
board -
used to hold
item while
chopping
colander -
used to drain
excess water
after washing
bowls - used
to hold
vegetables
utility tray
- used to hold
ingredients
sauté pan
- for sautéing
or stir frying
vegetables
steamer
- for steaming
vegetables
oven - for
cooking
vegetables
oven-steam or
bake
Flavor Components of Vegetables
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.
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.
2.Carotenoids – the yellow, orange to red soluble
pigments found in plants.
2.1 - 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
Factors to consider in choosing good quality
vegetables
1. Freshness
Fresh vegetables
should be crisp and
bright in colors.
2. Absence of decay
or insect infestation
3.No mechanical
damage or injury.
4.Right
degree of
maturity
5. Variety
Different
varieties differ in
color, shape,
texture and
sometimes
flavor.
Nutritional Value of Vegetables
1. Vitamin A
Functions
of Carbohydrate:
1.
Source of energy ( protein sparing and
prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
Fiber content
Glycemic load of diet
Nutrient density and phytochemical content
Example:
wheat bran
whole grain breads and cereals
cabbage
carrots
Brussels sprouts
Preparing Fresh Vegetables
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.
2. Soaking
1. Hold a
spear of
asparagus in
each hand.
2. Bend
downward with
each end until it
breaks into two.
3. Repeat with the
whole bunch of
asparagus. Purplish
ends on the left are
destined for stock,
and greenish spears
to be trimmed.
4. Trim or cut
them into one
inch length for
cooking.
C. Preparing Avocados
1. Cut off and
discard the dark
green leaves. Trim
and discard the
roots.
2. Cut the
stalk into half
lengthwise.
3. Slice them
crosswise.
4. Transfer
them to a
bowl of cold
water and
swish them
around a few
times.
5. Withhands loosely
cupped, lift the leeks
out of the bowl and place
them on a plate or work
surface (or colander).
6.Discard the water with
the remaining grit.
7. Repeat until the water is
clear and ready to be
cooked.
Learning Outcome 2
Prepare Vegetable
Dishes
Effects of Cooking Vegetables
1. Changes in texture
- Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally
softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften
hemicellulose
D. Addition of lime causes firmness or delay softening
due to the reaction of calcium from lime (―apog‖)
2. Water is either lost or absorbed.
A. Vegetables contain high amount of water, leafy and
succulent vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried
beans, root crops, tubers) absorb water because of the
hygroscopic property of starch.
3. Changes in color
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively
arranged with appropriate
combinations and garnishes
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 sweetness
Strong – 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
7. Vegetable combinations
Vegetables 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.
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