Preparing

Vegetable
Dishes
Ma’am Ade
Vegetable
• Edible plants that
give color, flavor, and
texture to meals.
• They are a good
source of vitamins,
minerals, and fiber.
Parts of Plants
Used as Vegetables
• Roots
• Tubers
• Seeds
• Bulbs
• Leaves
• Stems and Shoots
• Fruits
• Flowers
Roots
Seeds
•These are parts from which a new
plant will grow which include
legumes or beans
Mungo beans
Broad beans
Garbanzos or
chickpeas
Paayap or
cowpeas
Soybeans
White
beans
Lima beans
Kidney beans
Bulbs
Leaves
•These include the onion family such as
spring onion, leeks, scallion, and a wide
variety of leaves
Sili leaves
Ampalaya
Spinach
Swamp cabbage
ASPARAGUS
Kintsay or Celery
Lettuce or letsugas
Mustasa or mustard
Petsay or
Chinese
cabbage
Stems and
Shoots

• These are the stalks

supporting the
leaves, flowers, or
fruits.
Coconut pith or
Bamboo shoots or labong
ubod
Fruits
• These include those cooked as viands such
as ampalaya, patola, upo, kalabasa, kamatis,
langkang hilaw, bell pepper, and siling
pansigang.
Flowers

•These are bulaklak ng kalabasa, bulaklak

ng saging, cauliflower, puso ng saging,
and katuray or sesban flower.
Bulaklak ng
kalabasa
Bulaklak ng
saging
Cauliflower
Puso ng
saging
Sesban flower or katuray
Market Forms of Vegetables
• Fresh vegetables
• Canned Vegetables
• Frozen vegetables
• Dried and dehydrated vegetables
Fresh Vegetables
Canned Vegetables
Frozen
Vegetables
Dried and
Dehydrated
Vegetables
Considerations in Selecting
Vegetables
1. Know for what purpose the vegetable is to be
used to determine the kind and degree of
maturity you will buy.
2. Vegetables are available fresh, frozen, canned,
bottled, vacuum-packed, and dried.
3. Select those that are clean, with no blemishes
and bruises.
4. Select those that are in season.
5. Select the size most suitable for the purpose.
Baby potatoes
Cherry tomatoes
Considerations in Selecting Vegetables
6. Consider the cost of the vegetables against the edible
portion and the amount of waste removed.
7. Buy only the quantity required for a set number of days.
8. Select the freshest and the best quality for each type and for
the intended purpose.
Characteristics
of good-quality
vegetables
Leafy vegetables
• Bright green in color
• Crisp, firm, whole in
shape
• Free from decay,
blemishes, and holes
Fruit vegetables

• Should be tender and young

• Bright in color
• Whole-free from decay, blemishes, and bruises
Fruit vegetables
• Should be mature, whole,
and plump
• Bright in color
• Uniform size and shape
• Free from decay, blemishes,
and bruises
• Free of dirt and soil
Beans such as Baguio beans and sitaw (string
beans) should be young, crisp, tender, easily
snap when cut or broken, free from decay,
bright green in color, and free from dirt and
soil.
Root crops should be
free from dirt and dark
spots, heavy, well-
shaped, and with
unbroken skin.
Legumes should be
free from holes,
insects, and not
powdery.