Professional Documents
Culture Documents
Prepare-Vegetable Dishes
Prepare-Vegetable Dishes
Sector:
TOURISM
Qualification: COOKERY NCII
Unit of Competency:
Prepare vegetable dishes
Module Title:
Preparing vegetable dishes
Institution:
ST. BENILDE COLLEGE OF SCIENCE AND TECHNOLOGY AND
ASSESSMENT CENTER, INC.
Aguinaldo Highway Lalaan 2nd Silang, Cavite
No
Unit of Competency Module Title Code
.
Classifying vegetables
Fresh vegetables
Processed vegetables
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
LCD Forms of vegetable
Projector (optional for
Fresh
lecture)
Overhead Frozen (CD)
Projector (Optional for
Canned
lecture)
Television Dried
and multimedia player
Bottled
Whiteboar
d
Applicable
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
equipment as
prescribed by Training
regulations
Electric,
gas or induction
ranges
Ovens,
including combi ovens
Microwav
es
Grills and
griddles
Deep
fryers
Salamand
ers
Food
processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry
pan
Steamers
Baine
marie
Mandolin
e
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGIES:
Lecture/ demonstration
Film showing
Exposure trips
ASSESSMENT METHODS:
Direct observation
Written and oral questioning
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
1. Chef's Knife
This tool is by far one of the most important foundational tools in your
kitchen. Because you use the chef’s knife for so much of your prep time, it’s
very important for it to be comfortable and well balanced.
2. Y-Shaped Peeler
A sharp peeler is the key to reducing your prep time. It will also ensure that
your vegetables are clean and clear of any blemishes that can show up in
you dishes.
3. Mandolin
The Mandolin is a tool that has been used in every professional kitchen I’ve
worked in. There’s still no replacing the ability to make precision cuts with a
knife, but, when speed is needed, the mandolin can be an important
addition to your tool chest.
6. Spice Grinder
One of the tools I carry with me everywhere is a spice grinder. I use one that
has a removable bowl for washing, so I avoid flavor cross contamination. It
can be used to grind your coffee beans or toasted whole spices for ultimately
fresh spice flavors that can be added to your recipes.
7. Mesh Strainer
A fine mesh sieve is a tool I think everyone should have. I use it to strain
stocks or sauces for a perfect velvet texture, which can make all the
8. Kitchen Tongs
Walk into any restaurant and you’ll see the cooks on a restaurant line
holding kitchen tongs. They are used to pan fry foods, turn over foods when
reaching into the oven (and even to help remove hot pans from the oven). I
also use them to place the finished foods precisely on the plate. They are a
workhorse, and I have used many in my career and my favorite is the high
tensile steel type with a bend at the articulation instead of a spring and pin
mechanism. I also like the version that has a dipped in the silicon handle
material for no slip and also some heat resistant support
INTRODUCTION
Classifying vegetables can be done in many ways. Some are more helpful to
the cook than others. Putting vegetables based on their botanical origin is
not always helpful. Classifying vegetables helps you not only in preparing
but also in cooking up to storage that ensures maintenance of quality to the
vegetables.
Classifying Vegetables
The following vegetable categories are based on how vegetables are used in
the kitchen. For example, the vegetables listed under roots and tubers come
from several unrelated families, but they all have fairly solid, uniform
texture and are handled in similar ways. This is not a scientific
classification, and it is not the only way to group vegetables.
Cabbage family
Onion family
Leafy greens
FRESH VEGETABLES
In this lesson, you will be able to:
INTRODUCTION
The best dishes are made with the use of the freshest ingredients. That is
why most of the time cooks prefer using fresh vegetables. In order to
preserve and maximize the good quality fresh vegetables have, it is
important to learn how to handle vegetables during preparation.
Washing
Root vegetables that are not peeled, such as potatoes for baking,
should be scrubbed very well with a stiff vegetable brush.
Soaking
Calculating yield:
80% = 0.80
10 lb x 0.80 = 8 lb
Calculating yield:
80% = 0.80
Product % Yield
Artichokes, globe 80% (whole trimmed)
Asparagus 55%
Avocado 75%
Beans, dried 15-20%
Broccoli 65-75%
Brussels Sprouts 80%
Cabbage 80%
Carrots 75-80%
Cauliflower 55%
Tomatoes 90% (peeled)
Eggplant 90%
Potatoes 80%
Trimming Asparagus
With a vegetable peeler, pare the stalk from about 2 inches (5 cm)
below the tip down to the base.
Cut or break off the hard, woody bottoms of the stems.
Another method used by many chefs is to break off the stems first and
then peel the stem.
Preparing Avocado
To remove the pit or seed from the cut avocado, strike it sharply (but
carefully) with the heel of a chef’s knife.
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
Twist the knife slightly and pull out the pit.
Roasting Peppers
Roast the peppers over an open flame until the skins blacken. For
large quantities you may do this under a broiler or in a hot oven. In
this case, the skins will not darken as much but can still be peeled
off.
Wrap the peppers in plastic wrap while they are still hot. This helps
loosen the skins.
Peel off the loosened skin. You may do this under running water to
help rinse off charred skin, but some nutrients and flavour may be
lost.
Blanch the tomato in a pot of boiling water until the skin is starting to
peel off. Drain well.
Make an incision halfway through each tomato.
Through the incision, remove the seeds of the tomatoes.
When the seeds are removed, cut the tomatoes in half.
Carefully remove the skin from each piece of tomato.
Dice the seeded tomato or chop it coarsely.
There are a few basic skills that making cooking every day that much
simpler like mise en place and good knife skills for example. Learning and
practicing them may be tricky but once you’re au fait with them, they
become second nature. Knife skills are a wonderful thing to master.
The term mise en place literally translates to put things in their place
and this tells you everything you need to know about getting yourself
organized in the kitchen.
Doing your mise en place (prepping all your veggies) before your start
cooking will help you work more efficiently, more safely and economically, as
you won’t waste masses of produce. We list a few basic knife skills for you to
practice so that you’re one step closer to becoming a kitchen maestro.
Vegetable Cuts
Tourné
A rather 70s cut, the tourné shape resembles a football and is usually
thumb-length. This may sound simple enough, but the cut always needs
seven sides.
Rondelle
As the name suggests, a rondelle cut is when the vegetable is cut into
circular rounds or disks.
Oblique
Just as in French, this knife cut is cutting vegetables diagonally into
obliques.
Paysanne
Paysanne refers to a thinly sliced cut and is often the same shape as
the vegetable, so, for example, a carrot might be thin round slices. Think of
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
slicing vegetables on a mandolin to help visualise how a paysanne cut would
be.
Lozenge
A diamond-shaped cut.
Parisienne
Not technically a knife cut, a Parisienne cut requires a Parisienne
scoop, a small ice cream scoop shaped piece of equipment. There are varying
sizes of scoop shape.
Chiffonade
This is a great way of serving soft herbs (parsley, coriander, mint etc)
as garnish. What you want to do is take your herbs off the stems so you’re
just left with the leaves. Then gather them together and stack the leaves in a
neat little pile, then curl them so the pile is nice and tight and then very
finely slice the leaves. You want to make sure that you’re slicing, not
chopping. This is not the time to be pressing hard, you want to keep the tip
of your knife in one spot and slide the knife’s blade backward and forwards
to create a thin ribbon.
Emincer
A very fine knife cut usually refers to an onion preparation (thin
slices).
INTRODUCTION
Checking Quality
Examine all frozen products when received to make sure there has been no
loss of quality. Check in particular for the following:
Temperature
Freezer burn
Checking Quality
Wipe the top of the can clean before opening. Use a clean can opener.
Drain the vegetable and place half the liquid in the cooking pot. Bring
it to a boil. This shortens the heating time of the vegetable.
Add the vegetable and heat to serving temperature. Do not boil for a
long time. Canned vegetables are fully cooked – in fact, usually
overcooked. They only need to be reheated.
Heat as close to serving time as possible. Do not hold in steam table
for long periods.
Season and flavour with imagination. Canned vegetables require more
creativity in preparation than fresh because they can be pretty
dreary when just served plain.
Season the liquid while it is coming to a boil, before you add the
vegetable. This will give the flavours of the herbs and spices time to
blend.
Butter enhances the flavour of most vegetables and it carries the
flavours of other seasonings that you choose to add.
Dress up the vegetables with added flavours and garnishes, such as
beets or sauerkraut with caraway and limas or green beans with
crisp crumbled bacon.
Dried Legumes
The three most important types of dried legumes are kidney beans,
peas, and lentils. Most of the many-colored beans are types of
kidney beans, peas, and lentils.
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
Dried peas are usually husked and split to speed cooking time.
Lentils are small, lens-shaped legumes that have shorter cooking
times than kidney beans.
Other types of dried beans include chickpeas or garbanzos, fava
beans, and lima beans.
1. Usually grow just below the surface of the ground and produce a fleshy,
leafy shoot above ground. Bulbs usually consist of layers, or clustered
segments.
2. Vegetable fruit are fleshy and contain seeds.
3. The edible leaves of plants.
4. apart from sweet corn, seeds grow in pods which are sometimes eaten
along with the seed.
5. Vegetables which grow underground on the root of a plant.
6. The edible flowers of certain vegetables.
7. When referring to vegetables, fungi are commonly known as mushrooms.
8. Usually a long or round-shaped taproot.
9. The edible stalks of plants when the stalk is the main part of the
vegetable.
10. according to which part of the plant is eaten. Some vegetables fit into
more than one category when several different parts
CONTENTS:
Controlling quality
ASSESSMENT CRITERIA
1. Vegetables are selected according to quality
2. Vegetables accompaniments are selected to complement and
enhance menu items
3. Variety of vegetables dishes are prepared following appropriate
Cooking methods to preserve optimum quality and nutrition
4. Suitable sauces and accompaniments are selected and served with
vegetables
5. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
6. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
LCD Forms of vegetable
Projector (optional for
Fresh
lecture)
Overhead Frozen (CD)
Projector (Optional for
lecture) Canned
Television Dried
and multimedia player
Whiteboar Bottled
d
Applicable
equipment as
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
prescribed by Training
regulations
Electric,
gas or induction
ranges
Ovens,
including combi ovens
Microwav
es
Grills and
griddles
Deep
fryers
Salamand
ers
Food
processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry
pan
Steamers
Baine
marie
Mandolin
e
TOOLS
METHODOLOGIES:
Lecture/ demonstration
Film
Exposure trips
ASSESSMENT METHODS:
Direct observation
Demonstration
ANSWER KEY
SELF-CHECK NO.
Brunoise
Chiffonade
Chop
Cube
Dice
Julienne/French Cut
Mince
Slice
INTRODUCTION
Do not overcook.
Cook as close to service time as possible and in small quantities.
Avoid holding for long periods of time on a steam table.
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.
Start with boiling, salted water when boiling vegetables.
Cook green vegetables and strong-flavored vegetables uncovered.
To preserve color, cook red and white vegetables in a slightly acidic
(not strongly acidic) liquid. Cook green vegetables in neutral liquid.
Do not mix batches of cooked vegetables.
Standards of Quality
Color
Appearance on plate
Texture
Flavour
Seasonings
Sauces
Vegetable combinations
INTRODUCTION
As a cook, you have a choice of many kinds of vegetables and many cooking
methods. Not surprisingly, then, you are also faced with the necessity of
learning many rules for cooking vegetables.
Starch
Dry starchy foods like dried legumes (beans, peas, and lentils), rice
and macaroni products must be cooked in sufficient water so that the starch
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
granules can absorb moisture and soften. Dried beans are usually soaked
before cooking to replace lost moisture.
Doneness
A vegetable is said to be done when it has reached the desired degree
of tenderness. This stage varies from vegetable to vegetable. Some, such as
winter squash, eggplant, and braised celery, are considered properly cooked
when they are quite soft. Most vegetables, however, are best cooked very
briefly, until they are crisp-tender or al dente (firm to the bite). At this stage
of tenderness they not only have the most pleasing texture but also retain
maximum flavour, color, and nutrients.
Guidelines for achieving proper doneness in vegetables:
Cook as close to service as possible. Holding vegetables in a steam
table continues to cook them.
If vegetables must be cooked in advance, slightly undercook them,
cool rapidly in cool water, drain, and refrigerate, then reheat to
order.
For uniform doneness, cut vegetables into pieces of uniform size
before cooking.
Vegetables with both tough and tender parts need special
treatment so that the tender parts are not overcooked by the time
the tougher parts are done.
Do not mix batches of cooked vegetables. They are likely to be
cooked to slightly different levels of doneness.
White Vegetables
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
Flavones
White pigments that are primary coloring compounds in potatoes,
onions, cauliflower, and white cabbage and in the white parts of
such vegetables as celery, cucumbers, and zucchini.
They stay white in acid and turn yellow in alkaline water. To keep
vegetables white, add a little lemon juice or cream of tartar to the
cooking water (Do not add too much as this may toughen the
vegetable). Covering the pot also helps keep acid in.
Red Vegetables
Anthocyanins
Red pigments that are found in only few vegetables, mainly red
cabbage and beets. Blueberries are also colored by these red
pigments.
They react very strongly to acids and alkalis. Acid turns them a
brighter red. Alkalis turn them blue or blue-green.
INFORMATION SHEET
Cooking Vegetables
Terminology
Al Dente – An Italian term meaning “to the tooth”, used to describe pasta
that is tender but still firm to the bite. This term is used to describe the
correct degree of doneness for vegetables, grains and other foods.
Boil/A l’anglaise
The blanching and shocking method brightens and sets the color of
the vegetables, especially green varieties.
Additionally, blanching acts as a preservative because the process
deactivates enzymes that turn plants soft, brown, or otherwise unsavory.
Sous Vide
Steam
Glaze
Clean and prep all ingredients needed for the braise or stew.
Begin by sweating aromatics including onions, shallots or garlic in a
braising pan.
Add other ingredients from least tender to most tender as the
vegetables are cooking.
Season with salt, pepper and spices.
Add liquids including stock, wine, juice, coconut milk, or tomato
sauce.
Cover and stew or braise either on the stovetop or in an oven. Finish
the braise or stew by reducing or thickening the liquid if needed.
Remember that vegetables are relatively tender and will cook quickly
so monitor closely to avoid overcooking.
Sauté
Sautéing vegetables are done from either a raw or a par cooked state.
If the vegetables are naturally tender like spinach, they can be quickly
sautéed with a little shallot and garlic in olive oil or butter and finished with
seasoning. Green beans, carrots and other vegetables are usually par-
cooked a l’anglaise and finished a la minute, in the same manner as tender
raw vegetables. Remember to have the pan hot.
Fry
Prep ingredients and if desired bread the items with a three stage
breading process of flour, egg wash and breadcrumbs.
Heat a large sauté pan or cast iron skillet
Add oil to a depth of ⅛-¼”/3-6mm. Heat to approximately 325-
350˚F/160-180˚C
Add the items and cook to a golden brown.
Avoid crowding the pan as this will slow the cooking process, lower
the cooking temperature and produce a soggy product from the
increased moisture in the pan.
Turn the items as needed to evenly cook the product on all sides.
Drain on paper towels and season with salt and pepper.
Serve immediately or hold hot to maintain texture.
Deep-Fry
As with pan frying, the foods are often breaded with a three stage process.
Vegetables can be sliced or julienne before breading to produce onion rings
or eggplant fries. Croquettes can be prepared with cooked and diced
vegetables and other ingredients bound with a sauce which are then shaped
and breaded. Or in the case of potatoes and other root vegetables, they can
be blanched and fried in various shapes or sliced and fried crisp to create
chips.
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
Batters prepared with buttermilk, beer or other liquid can also be
used for deep frying. Japanese tempura uses a light batter to coat the foods
before frying giving the finished product a very pale color yet light and crisp
texture. Vegetables and other ingredients can also be combined with the
batter and dropped from a scoop to produce fritters.
Grill/Broil
The vegetables are often sliced, seasoned, and tossed or brushed with
oil before grilling. Marinades or vinaigrettes can also be incorporated either
before or after cooking. Radicchio and other leafy vegetables can be cut into
wedges with the core intact to hold them together. They can also be cut into
various shapes and skewered to make kabobs as vegetarian options or
combined with meats, poultry or seafood.
Roast/Bake
Heat and surface area are important in roasting because the smaller
the vegetables are cut the higher the oven temperature needs to be. Halved
winter squashes should be cooked at 350˚F/175˚C degrees while smaller cut
vegetables including asparagus, beans, or zucchini will need a hotter oven,
about 425˚F/220˚C. The vegetables are tossed with salt, pepper and oil.
Additional spices can be added as desired. Fresh herbs are usually added at
the end of the roasting process. Spread the vegetables out in a single layer
to facilitate browning.
Gratin/en Casserole
Sauces
Is a term used in cookery to describe a wide range of flavored liquids
that are served as part of the meal, or dish. The addition of a sauce to a dish
can be used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.
Sauces come in a variety of different styles and consistencies. They
can be thick or thin, rich and creamy, or light and delicate. Depending on
the purpose, sauces can be strongly flavored, hot and spicy, or even sweet to
be served with a dessert.
The way in which the sauce is presented will depend very much on the
dish being served. The sauce may be served under the food, or served in a
separate dish or saucier.
Sauces are liquid and semi-liquid mixture.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour, arrowroot or starch
Reducing cooking liquor or stock
Importance of Sauces
Chef De Saucler
Responsible for most of the sauces made in the kitchen of the Hotels
He holds the one of the most demanding jobs of the kitchen in hotels
Accompaniments
CONTENTS:
ASSESSMENT CRITERIA:
1. Vegetables are uniformly cut and attractively presented
2. Suitable plate are selected according to enterprise standards
3. Factors in plating dishes are observed in presenting poultry and game
dishes
4. Vegetables dishes are presented hygienically, logically and
sequentially within the required timeframe
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
LCD Forms of vegetable
Projector (optional for
Fresh
lecture)
TOOLS
METHODOLOGIES:
Lecture/ demonstration
Film
Exposure trips
ASSESSMENT METHODS:
Direct observation
Demonstration
LEARNING OBJECTIVES:
SELF-CHECK NO.
1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
LCD Forms of vegetable
Projector (optional for
Fresh
lecture)
Overhead Frozen (CD)
Projector (Optional for
lecture) Canned
Television Dried
and multimedia player
Whiteboar Bottled
d
Applicable
equipment as
prescribed by Training
regulations
Electric,
gas or induction
ranges
Ovens,
including combi ovens
Microwav
es
Grills and
griddles
Deep
fryers
Salamand
ers
COOKERY NC II Date Developed: Document No.
Issued by:
Preparing Vegetable
Dishes Developed by: Revision Page __ of __
MARLENE A. BALCO No.__
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
Food
processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry
pan
Steamers
Baine
marie
Mandolin
e
TOOLS
Rhubarb Fennel
Refrigerator: 1 week Refrigerator: 1 week
Tip: Do not eat the leaves; they can be
toxic if consumed in large quantities. Garlic
Pantry: 2 months (make sure air can
Rutabaga circulate around it)
Pantry: 1 week
Refrigerator: 2 weeks Ginger
Refrigerator: 3 weeks
Scallions Tip: Ginger can be frozen for up to 6
Refrigerator: 5 days months. It’s not necessary to thaw it
before grating.
Shallots
Pantry: 1 month (make sure air can Grapefruit
Turnips Lemons
Refrigerator: 2 weeks Refrigerator: 3 weeks
Tip: Separate the leaves from the
roots before storing them separately in Lettuce, bagged and in clamshells
a plastic bag; the leaves will stay fresh Refrigerator: No matter how fresh the
for up to 3 days. leaves look, follow the expiration date
on the package, since bacteria can
Watercress, bagged and in develop.
clamshells
Refrigerator: No matter how fresh the Lettuce, head
leaves look, follow the expiration date Refrigerator: 5 days (iceberg can last
on the package, since bacteria can for 2 weeks)
develop.
Limes
Watercress, bunch Refrigerator: 3 weeks
Refrigerator: 4 days
Mangoes
Watermelon Refrigerator: 4 days
Refrigerator: 1 week (whole); 2 days Tip: To ripen, keep at room
(cut) temperature in a paper bag until soft.
Tip: If you can’t refrigerate the melon
whole, keep it in the pantry at a cool Mushrooms
temperature. Refrigerator: 1 week (in a paper bag)
Nectarines
Refrigerator: 5 days
Tip: To ripen, keep at room
temperature in a paper bag until soft.
Okra
Refrigerator: 3 days (in a paper bag)
Onions
Pantry: 2 months (whole; make sure
air can circulate around them)
Refrigerator: 4 days (cut)
Parsnips
Refrigerator: 1 month
PERFORMANCE OBJECTIVE:
SUPPLIES/MATERIALS:
EQUIPMENT:
STEPS/PROCEDURE:
CRITERIA YES NO
The trainee
Observed hygienic handling and storing of vegetable
Principles and practices of storing, freezing of fresh vegetables
Nutritional content of vegetables
Culinary terms related to handling and storage of vegetables
Utilization of leftover and trimmings
Safe work practices
Logical and time efficient work flow
Organizational skills and teamwork
Principles and practices of hygienic handling and storage of
vegetables
Waste minimization techniques and environment-friendly
disposal
ASSESSMENT CRITERIA:
1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
LCD Forms of vegetable
TOOLS
METHODOLOGY:
:Lecture/ demonstration
Film
Exposure trips
ASSESSMENT METHOD: