PRESENT

VEGETABLE
DISHES STORE
VEGETABLES
MOST ESSENTIAL LEARNING
COMPETENCIES
• Present vegetable recipes with
appropriate sauces and
accompaniments
• Store vegetables based on the
prescribed location and temperature
• Demonstrate vegetable storage in
accordance with FIFO operating
procedures. Follow standard safety
and hygiene procedures
FOOD
• is the art of modifying, processing,
PRESENTATION
arranging or decorating food to
enhance its aesthetic appeal.

PLATING
• is the arrangement and overall
styling of food upon bringing it to
the plate.
ESSENTIAL
FACTORS OF
FOOD
PRESENTATION
1. Good Preparation and
Cooking Techniques
• Proper cutting and
cooking of vegetables.

2. Professional Skills
• Ability to perform
according to required
standards
3. Visual Sense
• Effective food presentation
depends on the understanding of
techniques involving balance,
arrangement, and garniture.

A. Balance
• Select foods and garnishes
that offer variety and contrast.
This should be applied to
colours, shapes, textures and
flavours.
B. Portion Size
• Match portion sizes and plates
Balance the portion sizes of the
items on the plate.

C. Arrangement on the
• Many chefs display their creativity
plate
in plating presentations. One
important thing is, to keep in mind
the convenience and comfort of the
diner when plating.
GUIDELINES IN
PLATING
VEGETABLE
DISHES
1. Keep food off the rim of the

• Select
plate a plate large enough to
hold food without hanging off
the edge.

2. Arrange the items for the

convenience of the customer
• Always arrange the best side of
food on plate to avoid letting the
diner rearrange them before
eating.
3. Keep space between items,
unless they are stacked on one
• Arrange
another vegetable on plate, that
every item should be
identifiable.

4. Maintain unity.
• Create a centre of attention and
relate everything to it.
5. Make every component count.
• Garnishes are not added just for
colour, but sometimes they are
needed to balance a plate by
providing an additional element.

6. Add sauce or gravy

attractively
• Pour sauce around or under the dish
on plate.
or covering only a part of the dish.
Always think of the sauce as part of
the overall design of the plate.
7. Keep it simple.
• Avoid making food too
elaborate.
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.
Vegetable Rings
1. With sharp knife, cut 3 peppers, (green,
yellow, red) and onion into rings.
2. Remove core, seeds and membranes
from peppers.
3. Toss vegetables with melted butter or
margarine.
4. Cook until tender- crisp.
5. Serve hot or refrigerate to serve chilled.
STORE
VEGETABL
ES
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.
TECHNIQUES IN
STORING
VEGETABLE
DISHES
Fresh Vegetables
• To extend shelf life of fresh vegetables remove air (oxygen) from
the package, store at 40°F temperature. Most fresh vegetables may
be stored up to 5 days in the refrigerator.

• Always wrap or cover fresh leafy vegetables in moisture-proof

bags to retain product moisture and prevent wilting.

• Root vegetables (potatoes, sweet potatoes, onions, squash and

eggplants should be stored in a cool, well-ventilated place between
50°F and 60°F.
• Tomatoes continue to ripen after harvesting and should be
stored at room temperature.
• Removing the tops of carrots, radishes, and beets
prior to refrigerator storage will reduce loss of
moisture and extend shelf life.
• Palatability of corn diminishes during cold
storage due to conversion of starch to sugar.
Corn and peas should be stored in a ventilated
container.
• Lettuce should be rinsed under cold running
water, drained, packaged in plastic bags, and
refrigerated. Proper storage of fresh vegetables
will maintain quality and nutritive value.
Processed Vegetables
• Canned Vegetables can be stored
in a cool, dry area below 85°F for
up to one year. After one year,
canned vegetables may still be
consumed. However, overall
quality and nutritional value may
have diminished. Discard badly
dented, swollen, and/ or rusty cans.
• Frozen Vegetables
May be stored in the freezer for
8 months at 0°F, whereas
dehydrated vegetables should be
stored in a cool dry place and
used within 6 months since they
have a tendency to lose flavour
and color. Home prepared
vegetables should be blanched
prior to freezing.
Before storing, remove ties and rubber bands and trim any
leafy ends. Leave an inch to keep the vegetable from drying
out. Make sure the bag you store the veggies in has some
holes punctured to allow for good air flow. Pack vegetables
loosely in the refrigerator. The closer they are, the quicker
they will rot.
• Leafy Greens
Can be washed before storing by
soaking them in a sink full of water,
while soft herbs and mushrooms
should not be washed until right
before they are used.
TIPS ON HOW TO KEEP VEGETABLES AT THEIR
• ASPARAGUS – place them loosely in a glass or bowl upright with water
FRESHEST:
at room temperature.
• BASIL – the best method is to store it in airtight container loosely packed
with a small damp piece of paper inside and left out in a cool counter.
• BROCCOLI – place in open container in the refrigerator or wrap it in a
damp towel before placing it in the fridge.
• CABBAGE – it is good to be left out on a cool counter up to a week.
Cabbage might begin to lose its moisture after a week so it is best to use it
as soon as possible. Peel off outer leaves if they start to wilt.
• CARROTS – cut the tops off to keep them fresh longer. It is best to place
them in closed container with plenty of moisture, either wrapped in a damp
towel or dunk them in cold water every two days to keep them stored
longer.
• CAULIFLOWER – it is best if fresh but it will last in a closed container in
the fridge.
• CELERY – place in the crisper after wrapping the roots with a damp towel.
• CORN – leave un-husked in an open container but for
maximum flavour, it is best eaten sooner than later.
• CUCUMBER – wrap in a moist towel in the fridge or if it is
to be eaten within a day or two it can be left out in cool
counter.
• EGGPLANT – don’t wash it and for longer storage place it
loose in the crisper.
• GARLIC – store in a cool dark place.
• GREENS – remove any bands, ties, twist etc. most greens
must be kept in air tight container with a damp cloth.
• GREEN BEANS – they like humidity but not wetness. They
can be placed in an open loosely close container draped with
damp cloth.
• HERBS – best stored in a closed container in the fridge for a
week, any longer might encourage mold.
• LETTUCE – keep damp in an airtight container in the fridge.
• LEEKS – leave in an open container in the crisper wrapped in a
damp cloth or can be placed on the water with its
stem soaked in a shallow cup of water.
• OKRA – best eaten quickly after purchase, does not store that
well.
• ONION – good air circulation is best, avoid stacking. Store in a
cool, dark place.
• POTATOES – like onion and garlic store in cool, dark and dry
place.
• RADISHES – remove the greens so that they don’t draw
excess moisture from the roots and place
them in an open container in the fridge with a
wet towel on top.
• SNAP PEAS – refrigerate in an open container.
• SPINACH – store loose in an open container in the cool crisper
as soon as possible.
• SPRING ONIONS – remove any tie or band and
place in the crisper.
• SWEET PEPPERS – wash them right before you plan
on eating them as wetness decreases storage time.
• SWEET POTATOES – store in a cool dry, dark, well-
ventilated place. Never refrigerate, it does not like the
cold place.
• TOMATOES – never refrigerate. Depending on
ripeness it can stay for up to two weeks on the counter.
• TURNIPS – remove the green same as radishes and
beets, store them in an open container with a moist
cloth.
• ZUCCHINI – wrap in a cloth and refrigerate for longer
storage.
The FIFO Principle
• Always practice FIFO (First-In-First-Out) to
ensure that stored foods in the refrigerator,
freezer or pantry are consumed within the
expiration dates.

• Place recently purchased items behind the

existing food items. This will help ensure that
you are consuming food prior to expiration
date/spoilage and will save you money by
reducing the amount of food to discard .