Prepare Vegetable

Dishes
OBJECTIVES

Identify factors to consider in preparing vegetables and Classify

vegetables according to Parts of the plants, nutritive value, flavor
and color components.
Determine the correct procedure and techniques of preparing
vegetables and the basic cut knife.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.
MOTIVATION
QUESTIONS

• 1. What can you say about the picture?

• 2. How do you prepare ingredients in culinary?
• 3. What are the tools needed in preparing vegetables?
• 4. How do you classify vegetables?
• 5. How do you cut vegetables?
• 6. How do you apply safety and accurate cutting techniques in
preparing
• vegetable?
ACTIVITY
ANALYSIS

• 1. Why is it important know the nutrients value of the

vegetables
• 2. Do you know the different classifications of vegetables?
• 3. How do you consider in choosing a good quality vegetable?
ABSTRACTION

• Vegetables need to be prepared before they are ready to serve or

used as an
• ingredient in a cooked dish. Prior to preparation you need to
identify the various kinds of
• vegetables and different tools and equipment needed in the
preparation of vegetables. It is an
• important factor to consider in the preparation of vegetables.
• 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
Directions: Identify and classify the given
pictures inside the box.
Identify the following basic vegetable cuts
inside the box.
ASSESSMENT. Choose the letter of the best
answer.