LESSON 1: PREPARE

VEGETABLE DISHES
 Within the 60 minutes discussion the learners are expected to :
a. Classify different vegetables according to parts of plants, chemical composition and nutritive values.
b. Show awareness on the importance of vegetables in human nutrition
c. Create a nutritive vegetable recipe

Lesson Objectives:
Within the 60 minutes discussion the learners
are expected to :
a. Classify different vegetables according
to parts of plants, chemical composition and
nutritive values.
b. Show awareness on the importance of
vegetables in human nutrition
c. Create a nutritive vegetable recipe
What is a
vegetable???
CLASSIFICATION OF VEGETABLES
ACCORDING TO PARTS OF PLANTS
CLASSIFICATION OF VEGETABLES
• Vegetables are classified according to
which part of the plant is eaten. Some
vegetables fit into more than one
category when several different parts of
the plant are edible.
SEED and PODS
• Also called legumes
or podded
vegetables
• Seeds grow in pods
which are
sometimes eaten
along with the
seed.
FRUITS
• Are so called fruit
vegetables
because
botanically they
fulfill the
definition of
fruits, but are
used as
vegetables.
 ROOTS &TUBERS
• Are those grown
underground. They are
directly connected to the
plants via leaves or leaf
stem.
• Are connected to the
root system. However
they are not directly
connected to the stem
and leaf system of plant
 FLOWER FAMILY
• Also called
cabbage family,
because they have
the shape of
flowers.
BULBS
• Usually grow just
below the surface of
the ground and
produce a fleshy, leafy
shoot above ground.
LEAFY GREEN
VEGETABLES
• A plant leaves eaten as
vegetables.
 STEMS
• The edible
stalks of
plants when
the stalk is
the main
part of the
vegetable.
 FUNGI
• When
referring to
vegetables,
fungi are
commonly
known as
mushrooms.
Thank you!!!
CLASSIFICATION OF VEGETABLES
ACCORDING TO CHEMICAL COMPOSITION

By:Bantolio&Rubin
 CARBOHYDRATES
• Are sugars,
starches, and
fibers found in
fruits, grains,
vegetables and
milk products
 PROTEINS
Are essentials
nutrients for the
human body for
growth and
maintenance
 FATS
Are essentials
nutrients for the
human body for
growth and
maintenance
CLASSIFICATION OF VEGETABLES
ACCORDING TO NUTRITIVE
VALUE

By:Bantolio&Rubin
 VITAMIN A
 A fat soluble vitamin
that is naturally present
in many foods. Is
important for normal
vision
 Promotes normal
development of teeth,
soft and skeletal tissue
 VITAMIN C
 Promotes a healthy
immune system,
help wounds heal
 Is commonly used
for preventing and
treating common
cold.
 VITAMIN
 A water soluble
B-complex
vitamins plays a
significant role in
nerve function, the
formation of red blood
cells, and
maintenance of the
central nervous
system, which
includes the brain and
spinal cord
 Activity: Identify Me!

Bitter gourd Potato Malunggay Squash

Bokchoy Eggplant Garlic Okra

Various legumes Bell pepper Asparagus Spinach

3.FAT
S
• Is one of the three main Macronutrients,along
with Carbohydrate and protein.
4.PROTEIN
• Though the word “protein” usually
conjures up images of
meat,fruits,and vegetables can also
be good sources of protein;they
lower in saturated fat and higher in
dietary fiber than animal sources and
when regularly eaten can help lower
cholesterol and reduce the risk heart
disease,diabetes and certain
cancers.
• Vegetables may be classified to the portion of the plant used
for food and its specific nutritive value

A.Leaf Vegetables
• They are a valuable source of minerals (iro and
calcium),vitamins (A,C,K and riboflavin) and cellulose.
B.Stem or Stalk vegetables
• They Contain minerals and vitamins in proportion to
the green color.Celery and Asparagus are example of
stem vegetables.
C.Flowering and fruit vegetables
• Broccoli,cauliflower.and globe artichoke are the most
commonly used flowering vegetables. Broccoli being
greener,rates,higher in nutritive value than
cauliflower and is good of iron,phosphorus,vitamins
A and C and riboflavin.Cauliflower is also a good
source of vitamin C.Artichoke is a good source of
minerals,particularly potassium,calcium and
phosphorus and has a high dietary fiber content.The
other fruit vegetables are
cucumber,squash,pumpkin,and eggplant.
BROCCOLI CAULIFLOWER

GLOBE ARTICHOKE
D.Root vegetables

• Carrot,beet,Turnip,and potato are examples of root

vegetables.
• Good source of thiamin and minerals.Potato contains
some vitamins C.Onion is an outstanding of a bulb
vegetable,and contains a moderate amount of
vitamin C.
Beet Turnip

Potato Carrots
FLAVOR COMPONENTS
OF VEGETABLES

By:Bantolio&Rubin
• SUGAR

• Is the generic name for sweet,

soluble carbohydrates, many of which
are used in food. There are various
types of sugar derived from different
sources. Simple sugars are
called monosaccharides and
include glucose(also known as
dextrose), fructose, and galactose.
FRUCTOSE
• Pure, dry fructose is a very sweet, white, odorless,
crystalline solid and is the most water-soluble of
all the sugars.fructose is found in honey, tree and
vine fruits, flowers, berries, and most root
vegetables.
• A natural sugar that provides the sweetness in
vegetables.
GLUTAMIC ACID
• This forms a product called monosodium
glutamate when combined with salt.

• It is found in large amount from young

and fresh vegetables.
SULFUR COMPOUND
• Give the characteristic strong flavor and odor
of some vegetables.
COLOR COMPONENTS
OF VEGETABLES

By:Bantolio&Rubin
The different fruit colors are a result of different pigments
and each one of which offers different health benefits.

PIGMENTS
• A pigment is a material that changes the color.
CHLOROPHYLL
• A fat soluble compounds responsible
for the green color of plants.When
combined with acid,it forms
pheophytin which produces an olive
green color.
CAROTENE
S • This pigment gives colour to yellow and orange
vegetables such as carrot, corn, winter squash,
sweet potato, tomato, and red pepper. This is the
most stable of the colour pigments.
FLAVONES
• It is the pigment present in white vegetables. It is
present in potato, onion, cauliflower, white cabbage,
cucumber, zucchini, and the white of celery.
ANTHOCYANIN
• This pigment is present in red vegetables and it
gives them their colour. It is present in very few
vegetables, primarily in red cabbage, purple
peppers, purple potatoes, etc.
Lycopens
• The red in tomatoes is called lycopens.
This pigment is very stable to heat and the
color is not affected by acids or alkaline
FACTORS TO CONSIDER
IN CHOOSING GOOD QUALITY OF
VEGETABLES

By:Bantolio&Rubin
 1.FRESHNESS
• Fresh vegetables should be
crisp and bright in colors.
2.Absence of decay and insect infestation
3.NO CHEMICAL DAMAGE
4.RIGHT DEGREE OF MATURITY
BASIC KNIFE CUTS
1.LARGE DICE
• The large dice is a culinary knife cut
measuring ¾ inch × ¾ inch × ¾ inch.
2.BATONNET
• The batonnet measures ½ inch × ½ inch
× 2½-3 inches. It is also the starting
point for another cut, the medium dice.
3.MEDIUM DICE
• The medium dice measures ½ inch × ½
inch × ½ inch.
4.ALLUMETTE
• Measuring ¼ inch × ¼ inch × 2½-3
inches, the allumette is sometimes
referred to as the "matchstick cut." It's
also the starting point for the small
dice.
5.SMALL DICE
• The small dice measures ¼ inch × ¼
inch × ¼ inch and is produced by slicing
the allumette into ¼ inch sections.
6.JULIENNE
• The julienne cut measures 1/8 inch ×
1/8 inch × 2½ inches.
7.BRUNOISE
• The brunoise knife cut (pronounced
BROON-wahz) measures 1/8 inch × 1/8
inch × 1/8 inch.
8.FINE JULIENNE
• The fine julienne knife cut measures 1/16
inch × 1/16 inch × 2 inches. It's also the
starting point for the fine brunoise cut.
9.FINE BRUNOISE
• The fine brunoise knife cut (pronounced
BROON-wahz) measures 1/16 inch × 1/16 inch
× 1/16 inch. Tiny!
FRUIT VEGETABLE