Can you guess the

missing letter?
B_K_NG
BAKING
D__P FR_ING
DEEP FRYING
S_AUT_I_G AND
P_N
SAUTEING
AND PAN
Learning Outcome 2 Prepare
Vegetable Dishes
General Rules of Vegetable Cookery
 Don‘t overcook.
 Prepare vegetable 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.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Cook green vegetables and strong – flavored
vegetables uncovered.
Standard Quality of Cooked Vegetables
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate
combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes
should be cooked through with smooth texture
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
7. Vegetable combinations
Vegetables should be cooked separately for different
cooking times, and then combined
Combine acid vegetables like tomatoes, to green
vegetables just before service to prevent discoloration of
greens.
Cooking Frozen and
Canned Vegetables
A.) Frozen Vegetables
 Examine all frozen products when received to
check quality.
 Frozen vegetable requires shorter time in
cooking because they have been partially
cooked.
 Cook from the frozen state. Can cook directly
into steamer or boiling salted water.
 Corn on the cob and vegetables that freeze in
solid block like squash, should be thawed for
even cooking.
 Add less salt. Most frozen vegetables are
slightly salted during processing.
B.) Canned Vegetables
B.) Canned Vegetables

 Drain vegetables and place half the liquid in a

cooking pot, and bring to boil.
 Add vegetables and heat to serving time. Do
not boil for a long time.
 Season liquid before adding vegetables to
blend flavors of herbs and spices.
 Use butter to enhance the flavor of most
vegetables.
Culinary Terms of Vegetables
Assortments of fresh vegetables like carrots, turnips,
peas, pearl onions, green beans, cauliflower, asparagus
and artichokes.
Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into
uniform slices
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with
garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley
and sometimes mushrooms or olives
Ways of Cooking Vegetables
1. Boiling and steaming –

Vegetables are drained as soon as they are

cooked and then cool quickly under cold
water to prevent overcooking from the
residual heat. They are reheated quickly by
sautéing in butter or other fat. Seasonings
and sauces are added at this stage.
2. Sautéing and Pan – Frying
Both methods may be used to
complete cooking or precooked or
blanched vegetables. Also used for
complete cooking of raw
vegetables.
3. Braising
The blanched or raw vegetable,
is placed in the pan then liquid is
added (stock, water, wine) to
cover vegetables, then cooked
slowly.
4. Baking
Cooking starchy vegetables
using heat of the oven, rather
than range top. Starchy
vegetables are baked because
the dry heat produces a
desirable texture.
5. Deep – frying
Vegetables large enough to coat
with breading or batter may be
fried. Quick – cooking
vegetables can be fried raw.
Some, may be precooked by
simmering or steaming briefly to
reduce the cooking time in frying.
Plating Styles with Vegetable
Dishes
Classic arrangement:
1. Main item in front, vegetables,
starch items and
garnish at the rear.
2. Main item in the center, with
vegetable
distributed around it.
3. Main item in the center with
neat piles of
vegetables carefully arranged
around.
4. A starch or vegetable item
heaped in the center, the main
item sliced and leaning up
against it.
Creative Presentation
Techniques
 Vegetable Purees
1. Cook vegetable until soft, then drain
well.
2. In food processor, process vegetable to
smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process
again.
5. Add whipping cream.
6.Using ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven or
microwave until hot.
 Ribbon Vegetables
1. With vegetable peeler, shred carrot, corvette
and radish into long ribbons, about 2.5 cm.
wide, pressing lightly with peeler so ribbons
will be very thin.
2.Toss vegetables with melted butter or
margarine.
3. Cook until tender – crisp.
Store Vegetable Dishes
Fresh Vegetables
1. Potatoes and onions are stored at cool
temperature. (50 -65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To
prevent drying they should be kept covered or
wrapped.
3. Peeled and cut vegetables should be covered
or wrapped, and use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that
brown when cut should be treated with an acid or
blanched them to inactivate the enzyme that
cause browning. Raw, cut potatoes are held in
cold water for a short time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original
container until ready for use.
2. Do not refreeze thawed vegetables.

Dried Vegetables
1. Store in a cool (less than 75°F) dry, well
ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1. Keep in a cool dry place, away from
sunlight and off the floor.
2. Discard cans that show signs of
damage (swollen, badly dented rusted
cans).
Leftovers
1. Don‘t mix batches.
2. Store leftover creamed
vegetables for one day only. Before
storing, cool rapidly by placing the
container on ice.