PRINCIPLES IN PREPARING

VEGETABLES
 WHAT IS VEGETABLES?
is a category of food which can be obtained
from any part of plant which is edible.
The edible parts can be stem, leaves,
flowers, roots, tubers and sometimes fruits.
 MARKET FORM VEGETABLES
1. FRESH- FRESH VEGETABLES ARE AVAILABLE IN WET
MARKETS AND SUPERMARKETS.
2. CANNED
3. FROZEN
4. DRIED- drying or dehydrating preserves vegetables and
prolongs their shelf life. removing water from vegetables inhibits
the growth of bacteria, yeast, and molds that can otherwise
promote, spoilage and rot in vegetables.
 FLAVOR COMPONENTS OF
VEGETABLES
1. Sugar- fructose- this is the natural sugar that provides the
sweetness in vegetables
2. Glutamic acid- this forms a product called monosodium
glutamate when combined with salt and is found in large
amounts from young and fresh vegetables.
3. Sulfur compounds- give the strong flavor and odor of
some vegetables.
 COLOR COMPONENTS OF VEGETABLES

1. CHLOROPHYLL- A FAT-SOLUBLE COMPOUND RESPONSIBLE FOR THE GREEN COLOR OF

PLANTS.
2. CARETONOIDS- THE YELLOW, ORANGE TO RED SOLUBLE PIGMENTS FOUND IN PLANTS.