TECHNOLOGY AND LIVELIOOD EDUCATION

Cookery 9
SECOND QUARTER
Week 1
Topic: Preparation of Vegetable Dishes

Vegetable is plant or part of plant used as food by humans or other animals. The original meaning is still
commonly used to and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits,
stems, leaves, roots and seeds. Vegetables are important sources of many nutrients, including potassium, dietary fiber,
folate ( folic acid ) , vitamin A, and vitamin C. Diets in potassium may help to maintain healthy blood pressure.
Without veggies, you’re more prone to digestive disorders such as constipation, hemorrhoids, and
diverticulosis. Vegetables contain cellulose which increases stool weight, ease passage and reduces transmit time.
However, without eating fruits and vegetables, life expectancy takes a hit! Indeed the WHO and the majority
of world governments encourage eating fruits and vegetables because many studies have shown their positive impact
on health.
Classifications of Vegetables
A. According to parts of plants
1. Fruit Vegetables - avocado, eggplant, sweet pepper, tomato
2. Roots and tubers - beet, carrot, radish, turnip, artichoke, potato, sweet potato
3. Cabbage family - cabbage, broccoli, cauliflower, Brussels sprouts, bokchoy
4. Onion family - onion, scallion, leek, garlic, shallot
5. Leafy greens - spinach, lettuce
6. Stalks, stems, and shoots - artichoke, asparagus, celery, fennel, bamboo, shoots
B. According to Chemical Composition
• Carbohydrates-rich vegetables – seeds, roots, tubers
• Protein-rich vegetables –legumes, peas, beans
- Reduces appetite & hunger levels
- Lowers blood pressure
- Boosts metabolism
• Fat-rich vegetables – nuts, olives, avocado
- Lower risk of heart attack & stroke
• High moisture content – mushroom, tomatoes, radish, green leafy vegetables
C. According to Nutritive Value
❖ Vitamin A-rich vegetables – green leafy and yellow fruits and vegetables ( Carrots, Peachay, Ampalaya
tops, Malunggay leaves.
- Vision & immune system
- Helps heart, lungs, & other organs work properly
❖ Vitamin C-rich vegetables – yellow vegetables ( Tomatoes, Squash, Cabbage)
- Antioxidant
- Growth & development
❖ Vitamin B (complex) – legumes, peas, beans.
- Brain function
- Appetite
- Digestion
- Proper nerve function
 Tools and Equipment Needed in Preparing Vegetables

Basic Knife Cuts

1. Chopping – done with a straight, downward cutting motion.
 2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
Preparing Fresh Vegetables
1. Washing
▪ Wash all vegetables thoroughly
▪ Scrub well unpeeled vegetables, like potatoes for baking
▪ Wash green leafy vegetables in several changes of cold water
▪ After washing, drain well and refrigerate lightly covered to prevent drying.
2. Soaking
▪ Do not soak vegetables for long periods to prevent flavor and nutrient loss.
▪ Cabbage, broccoli, cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects.
▪ Limp vegetables can be soaked briefly in cold water to restore crispness

3. Peeling and Cutting

▪ Peel vegetables as thinly as possible.
▪ Cut vegetables into uniform pieces for even cooking
▪ Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until
ready to use.
▪ Save edible trim for soups, stocks and purees.

Thawing – to lose stiffness, numbness or impermeability by being warmed - to become warm enough for snow and
ice to melt.

Mushiness – soft and squishy

Different methods of thawing vegetables:

1. Cooking direct from frozen

- Thaw by “cooking direct from frozen” as your preferred method of handling frozen vegetables.
2. Microwave or Stir-Fry
- Microwave or stir fry your frozen vegetables as an alternative method of cooking direct from
frozen.
3. Defrost
- Defrost specific leafy and bulky frozen vegetables, such as broccoli spears, turnip greens and
spinach. In other words, partially thaw them by running them in their packaging under cold
running water.
4. Boiling
 - Use minimal amounts of water to cook frozen vegetables so as to retain best colour, flavor and
nutrition.

Bouquetere – bouquet of vegetables

Printaniere – spring vegetables Jardinière – garden
vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into
uniform slices
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions

Nicoise – tomatoes concasse cooked with garlic

Parmientier – potatoes
Princesse – asparagus Provençale – tomatoes with
garlic, parsley and sometimes mushrooms or olives