ST. ANNE COLLEGE LUCENA, INC.

Module 7
PREPARE VEGETABLE DISHES

Learning Outcomes:

Upon completion of this module the students/trainees will be able to:

1. Perform Mise-en-place;

2. Prepare vegetable dishes;

3. Present vegetable dishes; and

4. Store vegetable dishes.

1
 ST. ANNE COLLEGE LUCENA, INC.

INTRODUCTION

Vegetables are parts of plants that are consumed by humans or other animals as food.
The original meaning is still commonly used and is applied to plants collectively to refer to all
edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternate
definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It
may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but
include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such
as pulses.

The culinary way of distinguishing vegetables from fruits is by virtue of use: vegetables
are served with the meal as viands or salads, while fruits are usually taken at the end of the meal
as desserts.

CLASSIFICATION OF VEGETABLES

A. According to Parts of Plant Used

1. Roots – beet, carrot, Celeriac (celery root) parsnip, radish, sweet potato, turnip, apulid
tsina or water chestnut,, kamoteng kahoy or cassava, gabi or taro, ubi or yam.
2. Tubers – ginger root, Jerusalem artichokes, patatas or potatoes.
3. Bulbs - chives, garlic, leeks, onions and shallots.
4. Seeds – beans, corn, lentils, peas.
5. Stems and shoots - kintsay or celery, tangkay ng gabi or taro petioles, labong or
bamboo shoots, asparagus etc.
6. Leaves – endive, lettuce, spinach, watercress, mustard greens, alugbati or malabar night
shade, ampalaya or bitter melon, talbos ng kamote or sweet potato tops, etc.
7. Fruits include ampalaya or bitter melon, upo or bottle gourd, sayote or chayote, tomato,
eggplant, okra, pepper, pumpkin, etc.
8. Flowers – artichoke, broccoli, cauliflower, katuray or Sesban flower, bulaklak ng
kalabasa or squash flowers

2
 ST. ANNE COLLEGE LUCENA, INC.

B. ACCORDING TO CHEMICIAL COMPOSITION

1. Carbohydrate-rich – such as seeds, roots and tubers.

2. Protein-rich – include seeds such as legumes and pulses.
3. Fat-rich – such as nuts, olives, and avocado.
4. High moisture content – such as kabuti or mushrooms, kamatis or tomatoes, kintsay or
celery, koliplower of cauliflower, etc.

C. ACCORDING TO NUTRITIVE VALUE

The vegetables may either be sources of protein, vitamins or minerals. Vegetables are most
commonly sought for because of their vitamin A, vitamin B, or vitamin C content.
1. Sources of Vitamin A
Green leafy vegetables and yellow fruits are recommended sources of vitamin A. The
common carotene-rich green leafy and yellow vegetables include alugbati, ampalaya
leaves, kalabasa leaves, etc.
2. Sources of Vitamin C

Guavas, tomatoes and other succulent fruits are especially rich in vitamin C.

3. Sources of Vitamin B-complex

Beans and leafy greens are rich sources of vitamin B-complex. Fruits, vegetables, dried
beans and nuts are good sources of vitamins. Green leafy vegetables like ampalaya tops,
kulitis, pepper leaves, kangkong and saluyot, and dried beans are rich in riboflavin.

3
 ST. ANNE COLLEGE LUCENA, INC.

SELECTION OF VEGETABLES

1. Buy vegetables which are in season.

2. Choose vegetables which are crisp and bright in color with no signs of decay or rotting.
3. Fresh vegetables cannot be stored for a very long time. Buy only that which can be properly
stored. Before storing, remove any spoiled portions.

PREPARATION OF VEGETABLES
1. Vegetables should be washed very carefully under cool, running water especially if they are
to be eaten raw.
2. All vegetables should be thoroughly inspected for blemishes, decayed parts and worms.
3. Vegetables should be cut to suit the purpose. If vegetables are the be deep fried, they should
be cut into portions of .62 cm. (1/4 inch) thickness such that they will be cooked before they
darken on the surface.
4. When paring, pare as thinly as possible to minimize wastage. If possible, a vegetable peeler
should be used since they cut only skin deep.
5. Vegetables should be prepared just before cooking.
6. Vegetables taste best when they are cooked tender crisp. Hence, short cooking time is a
must.
7. Finally, vegetables should be served as soon as they are cooked. To allow cooked vegetables
to wait not only reduces its appeal but also reduces its nutrient content.

COOKING VEGETABLES

Vegetables are cooked to develop color, texture, and flavor. Because of the vast varieties,
cooking methods vary depending on the desired end result. In professional foodservice
production vegetables are often blanched or par cooked in boiling salted water as a mise en place
step, and finished by other cooking methods such as sautéing, frying, or roasting.
Equally important in this process is the added step of shocking the vegetables in an ice water
bath, which brightens and sets the color making them more visually appealing. Some vegetables
like roots or dried legumes need prolonged cooking to tenderize and make them digestible, while
others like tender leafy greens, may only need a few seconds to help set their color. Deep-frying,

4
 ST. ANNE COLLEGE LUCENA, INC.

grilling, braising, and roasting develop distinct textures, colors and flavors through
caramelization or the addition of flavorful liquids.
 Cooking activates flavor molecules and provides important textural changes to vegetables
 Use optimal cooking methods and techniques to preserve color, flavor, texture and
nutrients
 Overcooking can create bitter or unpleasant flavors to develop in vegetables from the
cabbage family; avoid overcooking
 Vegetables in the onion family mellow and sweeten when cooked
1. Boil, preferably simmer vegetables in minimum amount of water.

Blanch – To briefly cook for from 30 seconds up to two minutes. This method is used for
tomato concassé or stone fruits like peaches to loosen the skin for peeling. It is also used for
tender leafy greens and herbs (spinach or basil.)

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.

2. Fry in either shallow fat or in deep fat.

3. French-fry in hot fat enough to cover or float the vegetables.
4. Broil tender raw vegetables, such as eggplant or tomato which can be sliced thinly so the
heat can penetrate completely before the exterior gets dark.
5. Braise in covered pan or skillet with about two tablespoons of butter or meat drippings and
one to two tablespoons water.
6. Steam preserves the color and nutritional value of vegetables to a very high degree.
7. Pressure cook vegetables to save time.
8. Oven-steam or bake in covered casserole with a small amount of water.

5
 ST. ANNE COLLEGE LUCENA, INC.

9. Bake directly on rack or baking sheet or in covered casserole.

10. Stir-fry or saute in hot oil.

TIPS ON STORING FOODS

1. Keep unripe fruits at room temperature.
2. Store ripe fruits (except pineapple, bananas) in a cool place.
3. Place cut lemons, oranges, melons cut-side down in plate or in covered container and store in
refrigerator.
4. Keep fresh berries wrapped in paper in refrigerator; wash and hull shortly before using.
5. Keep left-over hulled berries in tightly covered glass jar in refrigerator.
6. Sort fruits carefully and remove any overripe fruits.
7. Don’t pile soft fruits in storage.
8. Don’t store fruits in warm place unless you want to speed ripening.
9. Don’t wash fruits too soon as this tends to make it soft.
10. Store potatoes, onions, beets, carrots, other root vegetables in a cool dry, well ventilated area.
Keep other vegetables in crisper of refrigerator.
11. Trim off inedible leaves from salad greens as soon as you reach home. Store unwashed in
tightly covered container plastic bag in refrigerator.
12. Wash vegetables as needed to avoid rotting.
13. Place out garlic, onions cut-side-down in glass jar and cover tightly in aluminum foil. Cover
and store in refrigerator.

How to Store Vegetables

Not all vegetables are alike, which means there's no single best way to store them all. Fresh
greens like lettuce can't be handled the same way as root vegetables like potatoes or carrots.
Additionally, certain practices, like peeling or washing, can lengthen or shorten their life,
depending on various factors. Storing certain vegetables together can also affect how long they
last. Here's everything you need to know to store your vegetables for maximum freshness.
Cool, Dry, Dark Place
Some veggies stay fresh longest in a cool or room-temperature location, away from
moisture, heat, and light. In some cases, this might be a kitchen cupboard (not situated directly
next to your oven), or it might mean a dedicated pantry. The ideal temperature for your pantry is
between 50 and 70 F (although 50 to 60 F is better).
By the way, the reason for keeping your pantry dark is that if these veggies are exposed
to light, they think they're outside and will start to sprout.
Note that although you should store your onions and your potatoes in the pantry, don't
store them next to each other. Potatoes sprout faster if they are stored near onions.

In the Fridge
Does your refrigerator have crisper drawers? Most do, and some of them even allow you
to adjust the humidity, generally by opening (less humidity) and closing (more humidity) small
air vents on the drawers. And while the low humidity setting is best for some fruits, when it
comes to veggies you should opt for high humidity (in other words, close the vents). The
temperature in your fridge should be between 33 and 40 F.

6
 ST. ANNE COLLEGE LUCENA, INC.

On the Counter
While there are myriad fruits, such as stone fruits, citrus, and bananas that should be
stored on the countertop, the only vegetable you should keep there are tomatoes.
What's that? You've heard that tomatoes are technically a fruit? Indeed they are. And,
technically, so are peppers, cucumbers, zucchini, corn, and eggplant. But since tomatoes are
prepared and served like other vegetables, rather than the way we use fruits like apples, bananas,
and pears, we're including them here.
In any case, keep your tomatoes on the countertop, out of direct sunlight. The fridge will
turn their texture grainy.

7
 ST. ANNE COLLEGE LUCENA, INC.

Tips on Storing Fruits and Vegetables

1. Keep unripe fruits at room temperature.
2. Store ripe fruits (except pineapple, bananas) in a cool place.
3. Place cut lemons, oranges, melons cut-side down in plate or in covered container and
store in refrigerator.
4. Keep fresh berries wrapped in paper in refrigerator; wash and hull shortly before using.
5. Keep left-over hulled berries in tightly covered glass jar in refrigerator.
6. Sort fruits carefully and remove any overripe fruits.
7. Don’t pile soft fruits in storage.
8. Don’t store fruits in warm place unless you want to speed ripening.
9. Don’t wash fruits too soon as this tends to make it soft.
10. Store potatoes, onions, beets, carrots, other root vegetables in a cool dry, well-ventilated
area. Keep other vegetables in crisper of refrigerator.
11. Trim off inedible leaves from salad greens as soon as you reach home. Store unwashed
in tightly covered container plastic bag in refrigerator.
12. Wash vegetables as needed to avoid rotting.
13. Place out garlic, onions cut-side-down in glass jar and cover tightly in aluminum foil.
Cover and store in refrigerator.

8
 ST. ANNE COLLEGE LUCENA, INC.

Learning Task 7:
Classifying Vegetables.

List down 20 Philippine vegetables and classify each according to chemical composition and
nutritive value. Recommend a dish suited for each vegetable.

Vegetable Chemical Nutritive Value Name of Dish

Composition
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
References:
The Culinary Institute of America (2011). The professional chef, 9th edition. USA: John Wiley
and Sons, Inc.
Gisslen, W (2011). Professional cooking: 7th edition. USA: John Wiley and Sons, Inc.
Guzman, M., etal (1986). Basic Foods for Filipinos. Manila:Meriam and Webster Inc.
https://en.wikipedia.org/wiki/Vegetable

https://www.theculinarypro.com/vegetable-cooking-methods