LO 1 : Identify vegetable, fruit and starch

dishes
LO 2 : Clean and prepare vegetable, fruit and
starch according to specified preparation
LO 3 : Cook vegetable and starch dishes
according to menu specification
LO 4 : Prepare and cook egg-based dishes
according to menu specification
LO 5 : Serve vegetable, fruits, starch and eggs
as required from the menu
1. Buy vegetables that are in season, they are cheap and
plentiful
2. Select the vegetables that are free from surfaces,
bruises or blemishes due to decay
3. Get root crops that are free from dark spots and dirt.
They must be firm not soft
4. Consider the cost in relation to the edible portion and
the amount of waste for each type
5. Buy by weight if possible or by the count if necessary
6. Consider the prices of similar vegetables from at least
two sources before buying
7. Consider quality above all other considerations
1. Cook vegetables just until slightly crisp and
tender. Do not overcook green, leafy
vegetables to preserve their green color
2. Cook the vegetables in minimal water to
avoid excessive nutrient loss
3. When cooking vegetables with meat, add the
vegetables after the meat becomes tender
4. Save the cooking liquid of vegetables such as
potatoes to gelatinize by cooking them long
enough
 First indicator of egg
quality
is the
outermost
Yellow portion of the coverings of
egg the egg

The clear casing that

encloses the egg yolk. The
strength and integrity of the
vitelline membrane are very
important in preventing egg
yolk mottling
 

is the channel
leading to the
center of the
yolk.

These are strands of egg white that is often referred to as the egg white
anchor the yolk in place in the center
of the albumen.
 Various Cooking Methods

Dry Heat Cooking Method:

Baking
Example are: Shirred eggs, Quiche
Sauteing
Example are: Scrambled eggs, Omelets,
Fritatas
Pan Frying
Example: Sunny side up

Moist Heat Cooking Method:

Example are: Hardboiled Egg Poach Egg
 GRAINS
•Are grasses that bear edible seeds.
Corn, rice and wheat are the most
significant. Both the fruit ( that is, the
seed or kernel) and the plants are called
a grain.
Corn – is any grain that is also eaten fresh as a
vegetable.
 Wheat – is produced by milling wheat kernels
(trigo)
 Barley – is one of the oldest grain, it is used in
making beers.
Oats – after rice, oats are probably the most
widely accepted whole grain product in the
American diet. Oats are consumed daily as a hot
breakfast cereal (oatmeal) and are used in
breads, muffins, cookies and other baked
products.
 Is the starchy seed of a semi aquatic grass
and is used as a staple food by more than
half the world’s population. Rice is divided
into three types based on seed size, the long
grain, medium grain and short grain.
 Is one of the finest long-grain rice in the
world and preferred in Indian Cuisine. It is
highly aromatic with a sweet delicate flavor.
Basmati rice is usually aged to improve its
aromatic qualities and should be washed well
before cooking. Jasmine rice is another
example of basmati rice
 Is the whole natural grain of rice. Only the
husk has been removed. Brown rice has a
nutty flavor. Brown rice absorbs more water
and takes longer to cook than white rice
 Is prepared in the same manner as traditional
rice. It has long, slender grains with dark
brown to black color.
 Is a short grain rice used in many Asian
Cuisines. The grains are fat and round with a
high starch content and pearly white color.
Also known as glutinous rice
 ◦ Alimentary pastes or pastas in Italian refer to a
family of macaroni of varying sizes and shapes.
 
 Pasta is available in many different forms and
sizes. The majority of pasta shapes that are
available originated in Italy but they have also
been created in other parts of the world.
Many types of noodles have been created in
Asian countries. Certain shapes and sizes are
used for specific purposes, while others can
be used in several different manners. Shown
below are the basic categories in which pasta
shapes are found.
 Shaped pastas are available in many different
sizes and specific shapes. They include
shapes that resemble shells, bow ties, spirals,
snails and wheels. Shaped pastas are
generally found dried. The smaller shaped
pastas work well with a simple sauce but
most shaped pastas can be paired with a
chunkier sauce because they are sturdy
enough to hold up with the other ingredients.
 Tubular pastas are any pastas that are in the
shape of a tube. They are available in many
different sizes and shapes. Some tubes are long
and narrow while others are short and wide. They
are often served with a heavy sauce, which holds
well in the hollows of the pasta tubes. Tubular
pastas are also used in salads and casseroles.
Some of the larger tubes that have a wide
opening can be stuffed with meat and/or cheese
and then baked.
 Pasta strands are long rods of pasta, which
are generally round, but they are available in
a square rod also. The basic difference from
one variety to the next is the thickness of the
strands. The thicker strands work well with a
heavier sauce while the thin varieties are
better with a more delicate sauce.
 Ribbon pastas consist of flat strands of pasta,
which are available in different lengths,
widths and thickness. Some are short and
wide, while others are long and narrow.
 Soup pastas consist of pasta shapes that
range in size from small to very tiny. The
large soup pastas are used in thicker based
soups and the tiny and smaller pasta shapes
are used in light or broth based soups. Some
of the soup pastas are also used in pasta
salads. Soup pastas include many shapes,
such as round balls, thin strands, tubes,
rings, grain-shapes, bow ties and stars.
 Potatoes are one of the few vegetables
native ti the new world, probably originating
in the south America. Potatoes are hardly and
easy to grow, making them inexpensive and
widely available.
 Fingerlings – they are generally small, long and
finger shaped oblong with good flavor. All fingerling
varities tends to be low in starch and are good for
roasting and in potato salad

Red Potatoes – have a thin red skin and crisp, white

waxy flesh, best suited to boiling or steaming.

Russet Potatoes – commonly reffered to as Idaho

potatoes, are the standard bakking potato. They are long
with rough, reddish brown skin. Russet are the best
potatoes for baked and for frying.

Sweet Potatoes – are from a different botanical family

than ordinary potatoes, although they are also tubers.
They are also best suited for boiling, baking and
pureeing, although the less sweet varities can be deep
fried.