Prepare Vegetable

Cookery NC II
Prepare
Vegetable Dishes
Prepared by:
Maria Antonette H. Ocampo
Liberating Network in Education
Directions: Read the
statement carefully and
choose the letter that
best describes the
statement.
1. A salad tool used to remove
excess water from the salad greens.
A. mixing bowl
B. salad server
C. salad spinner
D. cutting boards
2. Used to hold salad ingredients
for mixing, or for tossing.
A. knives
B. cutting board
C. mixing bowl
D. salad server
3. Salads that can be served as a full
meal because it contains substantial
portion of meat, poultry, seafoods, fruits
and vegetables.
A. appetizer salad C. main course salad
B. accompaniment salad D. dessert salad

4. Salads made of mixtures of
ingredients that are held together usually
with a thick dressing like mayonnaise.
A. green salad C. composed salad

B. vegetable salad D. bound salad

5. Salad ingredients are arranged
on plate rather than being mixed
together.
A. fruit salad C. bound salad
B. composed salad D. vegetable salad

6. Which of the following considerations
are essential in choosing ingredients for
high quality salads?
A. quality and quantity C. freshness and
variety
B. texture and color D. crispiness and
taste
7. Which of the following guidelines is
not included in making vegetable salad?
A. Cooked to a firm, crisp texture and good color
B. Cooked until completely tender and overcooked
C. Thoroughly drained and chilled before using
D. Marinated or soaked in a seasoned liquid

8. Which of the following is not a factor
to consider in salad preparation?
A. Contrast and harmony of colors
B. Quality of ingredients
C. Arrangement of food
D. Proper food combinations

9. Which of the following procedures for
quantity green salad production is the
last step to do?
A. Arrange salad plates on worktables
B. Add dressing before serving
C. Prepare all ingredients
D. Refrigerate until serving
10. Which of the following structures of
a salad is an edible decorative item that
gives eye appeal and adds flavor to the
food?
A. body C. base
B. garnish D. dressing
Fill Me-In
Fill in the blanks with the
correct word or group of
words. Write your answer on
a sheet of paper.
Fill Me-In
acid, crisp, drained, contrast,

nutrients, bottom, plated,
lump, cooled, eye appeal
11. Canned fruits and other
juicy items must be well
__________ before being added
or they will dilute the gelatin
and weaken it.
12. Flavors and textures of all
components should be provide
pleasing _________.

13. Some fruit discolor when
cut and should be dipped into an
_______ such as tart fruit juice.

14. Cooked ingredients must be
thoroughly __________ before
being mixed with mayonnaise and
the completed salad mixture must
be kept chilled at all times.
15. Neat, accurate cutting of
ingredients is important because
the shapes of the vegetables add to
____________.

16. Cooked vegetables should have
a firm, _________ texture and
good color.

17. Potatoes for salads should be
cooked whole, then peeled and cut
in order to preserve ___________.

18. Broken or less attractive pieces
of fruit should be placed on the
__________ of the salad, with the
more attractive pieces arranged on
top.
19. Arrangements maybe
_________ ahead of time only if
the components will hold well. Add
delicate items just before serving.

20. To dissolve sweetened, flavored
gelatin, stir it into boiling water. It
will not ____________ because the
gelatin granules are held apart by
sugar granules.
Objective:
Identify and classify

vegetables

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. It also give vitamins and
minerals.

Vegetables
-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.

Vegetables
-important sources of many
nutrients, including potassium,
dietary fiber, folate (folic acid),
vitamin A, and vitamin C.
Diets rich in potassium
-help maintain normal blood pressure.
-sweet potatoes, white potatoes, white beans,
tomato products (paste, sauce, and juice), beet
greens, soybeans, lima
beans, spinach, lentils, and kidney beans.
Dietary fiber from vegetables
-helps reduce blood cholesterol levels and
may lower risk of heart disease.
-important for proper bowel function, reduce

constipation and diverticulosis, provide a
feeling of fullness with fewer calories.

Folate (folic acid)
-helps the body form red

blood cells.

Vitamin A
-keeps eyes and skin healthy and
helps to protect against
infections.

Vitamin C
-helps heal cuts and wounds,
and keeps teeth and gums
healthy, aids in iron absorption.

Classifications of Vegetables
a. According to parts of plants

b. According to Chemical
Composition
C. According to Nutritive Value
1. Gourd family 6. Onion family
2. Seeds and pods 7. Leafy greens
3. Fruit Vegetables 8. Stalks, stems, and shoots
4. Roots and tubers
5. Cabbage family 9. Mushrooms

Gourd family

Seeds and pods

Fruit Vegetables

Roots and tubers

Cabbage family

Onion family

Leafy greens

Stalks, stems, and shoots

Mushrooms

b. According to Chemical Composition
1. Carbohydrate-rich vegetables
2. Protein-rich vegetables
3. Fat-rich vegetables
4. High moisture content

Carbohydrate-rich vegetables
• seeds, roots, tubers

Protein-rich vegetables
• legumes, peas, beans

Fat-rich vegetables
• nuts, olives, avocado

High moisture content

• mushroom, tomatoes, radish, green
leafy vegetables


1. Vitamin A-rich vegetables
2. Vitamin C-rich vegetables
3. Vitamin B (complex)


Vitamin A-rich vegetables
• green leafy and yellow fruits
and vegetables

Vitamin C-rich vegetables
• yellow vegetables


Vitamin B (complex)
• legumes, peas, beans

Tools and Equipment Needed in
Preparing Vegetables
paring knife

chef knife

chopping board

colander

mixing bowl

utility tray

saute pan

steamer

oven

Flavor Components of
Vegetables
1. Sugar
2. Glutamic acid
3. Sulfur compounds
Vegetables
1. Sugar
Fructose
- the natural sugar that provides the
sweetness in vegetables.
Vegetables
2. Glutamic acid
-this forms a product called monosodium
glutamate when combined with salt. It is
found in large amounts in young and fresh
vegetables.
Vegetables
3. Sulfur compounds
-give the strong flavor and odor of some
vegetables like
onions, leeks, garlic, chives, cabbage and
broccoli.
Color Components
1. Chlorophyll
2. Carotenoids
3. Flavonoids

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.
Color Components
1. Chlorophyll
When combined with alkali, it forms
chlorophyllins which produces a more
intense green color. The addition of baking
soda in cooking, which results in having
brighter green color, is an example.
Color Components
2. Carotenoids
-the yellow, orange to red soluble
pigments found in plants.

Color Components
2. Carotenoids
a. beta carotene from carrots and squash
b. lycopene, from tomatoes

Color Components
3. Flavonoids
a. Anthoxanthin
-responsible for the yellow pigments.
b. Anthocyanins
-responsible for red and blue to violet
pigments (beets) tube, eggplants
Factors to consider in choosing good
quality vegetables
1. Freshness
2. Absence of decay or insect
infestation
3. No mechanical damage or injury
4. Right degree of maturity
5. Variety of texture and sometimes
Nutritional Value of Vegetables
1. Vitamin A
2. Vitamin C
3. Vitamin B-complex
4. Complex carbohydrates
1. Vitamin A
-sources: green leafy vegetables
Example:
• alugbati • malunggay
• ampalaya leaves • petchay
• kalabasa leaves • sili leaves
2. Vitamin C
Example:
• cabbage – type vegetables • potatoes
• bell peppers • dark green and yellow
• lettuce vegetables

3. Vitamin B-complex
-sources: beans and leafy greens
Example: • pepper leaves

• ampalaya tops • saluyot
• kulitis • dried beans Liberating Network in Education
4. Complex carbohydrates
- carbohydrate molecules with more
than 20 – sugar residue which are
called as polysaccharides.
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 Liberating Network in Education
Examples:
• wheat bran
• whole grain breads and cereals
• cabbage
• carrots
• Brussels sprouts
Preparing Fresh Vegetables
1. Washing
2. Soaking
3. Peeling and Cutting
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. Liberating Network in Education
2. Soaking
 Do not soak vegetables for long periods to prevent
flavor and nutrient loss.
 Cabbage, broccoli, cauliflower may be soaked for 30
minutes in cold salted water to eliminate insects.
 Limp vegetables can be soaked briefly in cold water
to restore crispness. Liberating Network in Education
3. Peeling and Cutting
 Peel vegetables as thinly as possible.
 Cut vegetables into uniform pieces for even cooking.
 Treat vegetables that brown easily with acid (potatoes, eggplants,
sweet potato) or hold under water until ready to use.
 Save edible trim for soups, stocks and purees.

Group Project
I. Make a research on various recipes of

the following vegetables: (1 each)
(include references)
a. malunggay leaves
b. bell pepper
c. sayote

Group Project
II. Make a research on the different ways of cooking
vegetables in the Philippines and other countries.
(include references used)
Assigned country
Group I - Asian Countries
Group II - European Countries
Group III - American Countries
Group IV - African Countries
Group V - Ethnic cooking in the Philippines.
Group Project
Assigned country
Group VI - Asian Countries
Group VII - European Countries
Group VIII - American Countries
Group IX - African Countries
Group X - Ethnic cooking in the Philippines.
Group Project
Assigned country
Group XI - Asian Countries
Group XII - European Countries
Group XIII - American Countries

Date of Submission:
January 12, 2023

1. What is the flavor component of
vegetables which gives strong flavor
and odor to some vegetables like
onions, leeks, garlic, chives,
cabbage, and broccoli?
A. flavonoids C. sugar
B. glutamic acid D. sulfur compounds
2. Which tool is used to drain
excess water after washing
vegetables?
A. bowls C. steamer
B. colander D. utility tray
3. Which fat soluble compound is
responsible for the green coloring
of plants?
A. anthocyanins C. chlorophyll
B. carotenoids D. lycopene

4-5. 2 Factors to
Consider in Choosing
Good Quality Vegetables
Which fat soluble compound is responsible for the green
coloring of plants? A. anthocyanins C. chlorophyll B.
carotenoids D. lycopene

Thank you!

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Cookery NC II

Liberating Network in Education

A. green salad C. composed salad

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Liberating Network in Education

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acid, crisp, drained, contrast,

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Identify and classify

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-important for proper bowel function, reduce

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-helps the body form red

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a. According to parts of plants

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• nuts, olives, avocado

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High moisture content

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C. According to Nutritive Value

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C. According to Nutritive Value

C. According to Nutritive Value

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C. According to Nutritive Value

• legumes, peas, beans

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Liberating Network in Education

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b. lycopene, from tomatoes

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