Methods of cooking vegetable

dishes
 Moist heat method
Flavored liquids can be used as the
heat transfer medium and will also
add flavor during the cooking
process.
Blanching
Vegetables are briefly put into a
saucepan of boiling water.

To stop the cooking process,

put them into ice water.
Boiling
Vegetables should be
added to rapidly boiling
water.
Always leave the pan
uncovered.
Poaching
Uses less liquid and
lower heat to gently
cook more fragile
vegetables
Steaming
A large pot and a
simple steamer
basket are the tools
needed to cook
vegetables.
Dry heat
method
Broiling
The heat source is above the food.
For easy peeling and smoky flavor.
Grilling
The heat source comes from below.
A basting liquid is needed to keep
the food moist.
Roasting
Toss with a light coating of olive oil
and sprinkle lightly with salt then
roast/bake at 375 °F or lower.
Sautéing
Set the pan over medium heat and
wait for the oil to become hot
before adding the vegetables.
Stir frying
Similar to sautéing but vegetables
are cut into smaller pieces.
 Types of
sauces for
vegetables
 Vinegar sauce
Light and easy sauce
that supplies a sweet,
sour taste to steamed
vegetables
 Vinegar method
Combine rice vinegar,
sugar, ketchup, soy
sauce sesame oil.
Blend and serve.
 Sweet mustard sauce

Provides sweet and

strong flavors to
steamed vegetables.
 Sweet mustard sauce
method
Whisk together
mustard, maple syrup,
blend in soy sauce and
ground pepper. Serve.
 Yogurt Sauce

Refreshing sauce that

provides a mild herb
flavor to steamed
vegetables.
 Yogurt Sauce method

Mix plain yogurt,

cumin, curry powder
and salt. Serve.
PLATING
 Classic plating
Uses 3 basic food
items in specific
arrangement.
Main :
Between 3 -9 o’clock
Starch:
Between 9-11 o’clock
Vegetables:
Between 11-3 o’clock
Communal :
are very common
use artistically
pleasing garnish
experiment with
plates and serving
dishes
Individual :
modern style
Smaller
individual sized
servings
One dish meal
complete meal
STRUCTURE OF
A SAUCE
 LIQUID
First layer of flavor.
Serves as the body or main
component of the sauce.
Stock, milk or cream, tomato
and stock, clarified butter,
and water.
 Thickening
agent
Makes the sauce more
viscous.
Cornstarch, flour and
starchy foods(grains
and bread).
 Flavorings and
seasonings
Second layer of the
sauce
Herbs and spices,
aromatic vegetables
Accompaniments
for vegetables
BREADS
Both leavened and
unleavened can be
served alongside
vegetables.
Dips and dressing

A condiment that
adds flavor to
many vegetables.
Factors of
plating
Molded ingredients
Skillfully cut or
carved ingredients
can enhance the
visual appeal of
dishes
 Sauces
Create accent in the
form of dots on the
side of the plate.
Drizzle or pour over
the dish or underneath
 Garnishes
Serves as an accent to
highlight the color of
the main dish.
Guidelines in applying garnish
1. Refrain from
heaping garnish
on one corner of
the plate.
2. Provide a flash
of color and
shapes by
arranging the
garnishes around
the main dish.
 3. Garnishes
should be always
edible
 4. Garnishing
should be applied
quickly to ensure
that the food
arrives at the
table warm