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Prepare
Vegetable Dishes
Prepared by:
Maria Antonette H. Ocampo
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CHOPPING
• Don’t overcook.
• Prepare vegetables as close to service time as
possible and in small quantities.
• If the vegetable must be cooked ahead, undercook
slightly and chill rapidly. Reheat at service time.
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate
combinations and garnishes Liberating Network in Education
Standard Quality of Cooked Vegetables
3. Texture
Cooked to the right degree of doneness
Crisp tender, not overcooked and mushy
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.
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Standard Quality of Cooked Vegetables
7. Vegetable combinations
Vegetables should be cooked separately for
different cooking times, and then combined.
Princesse asparagus
1. Cooking vegetables
for a short time, helps
maintain color.
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TRUE or FALSE
2. In cooking vegetables
vitamin may be destroyed
in heat like vitamin C.
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3. Vegetables must be
prepared as close to
service time as possible
and in small quantities.
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4. Seasonings should
not mask the natural
flavors when cooking
vegetables.
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5. Frozen vegetables
require longer time in
cooking.
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Thank you!