• Tools and Equipment Needed in Preparing Vegetables

-Preparing Fresh Vegetables

- Factors to consider in choosing good quality
vegetables
- Apply safe and accurate cutting techniques in preparing
vegetables according to enterprise standards
LESSON 6
 THINK ABOUT IT!

a. Do you experience cooking a vegetable.

b. What dish you’ve cooked?
c. What are the utensils and equipment you used?
PINAKBET
GINISANG MUNGGO
ADOBONG SITAW
ILOKANO DISH “DINENGDENG
BULANGLANG
ILOKANO DISH
ENSALADANG TALONG
CHOP SUEY
LAING
LUMPIANG HUBAD
Flavor Components of Vegetables
 1. Sugar – Fructose – the natural sugar that provides
the sweetness in vegetables.

 2. Glutamic Acid – This forms a product called

monosodium glutamate when combined with salt. It is
found in large amount from young and fresh
vegetables.
 3. Sulfur compounds – Give the characteristic strong
flavor and odor of some vegetables like onions, leeks,
garlic, chives, cabbage and broccoli.
 Color Components
 1. Chlorophyll – a fat soluble compound responsible for the green color of
plants. When combined with acid, it forms pheophytin which produces an
olive green color. When combine with alkali, it forms chlorophyllins
which produces a more intense green color. The addition of baking soda
when cooking that results to brighter green color, is an example.
 2. Carotenoids – the yellow, orange to red soluble pigments found in
plants.
2.1- beta carotene from carrots and squash
2.2- lycopene, from tomatoes
 3. Flavonoids
3.1- Anthoxanthin – responsible for the yellow pigments
3.2- Anthocyanins – responsible for red and blue to violet pigments (beets)
Tube, eggplants
Factors to consider in choosing good quality vegetables

 1. Freshness Fresh vegetables should be

crisp and bright in colors.
 2. Absence of decay or insect infestation
 3. No mechanical damage or injury.
 4. Right degree of maturity
 5. Variety Different varieties differ in
color, shape, texture and sometimes flavor
Vegetables are good sources of food nutrients that are
very important in everyday meals.
Nutritional Value of Vegetables
1. Vitamin A -Green leafy vegetables are
sources of vitamin A.
Example:
 Alugbati
 ampalaya leaves
 kalabasa leaves
 malunggay petchay
 sili leaves
Vegetables are good sources of food nutrients that are
very important in everyday meals.
2. Vitamin C
Example:
 cabbage – type vegetables
 bell peppers
 lettuce potatoes
 dark green
 yellow vegetables
Vegetables are good sources of food nutrients that are
very important in everyday meals.
3. Vitamin B – complex Beans and
leafy greens are rich sources of
vitamin B – complex
Example:
 ampalaya tops
 kulitis
 pepper leaves
 saluyot
 dried beans
 Vegetables are good sources of food nutrients that are
very important in everyday meals.
4. Complex carbohydrates
-are carbohydrate molecules with more than 20 – sugar residue. They are
called as polysaccharide. Functions of Carbohydrate:
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
 Fiber content
 Glycemic load of diet
 Nutrient density and phytochemical content
EXAMPLES: wheat bran, whole grain breads and cereals
cabbage, carrots ,Brussels sprouts
 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.
 Preparing Fresh Vegetables

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.
 Preparing Fresh Vegetables

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.
 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
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut 10.
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical
vegetables .
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

A. Trimming Artichoke bottom

1. Start by filling a bowl with cold water and lemon into it. (You could
also use a dash of vinegar) this will slow the browning on the
surface of the artichoke when it is cut and exposed to air.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

A. Trimming Artichoke bottom

2. Pull out the tough outer, dark green
leaves of artichoke.

3. Continue removing leaves until you

are left with light colored, tender
leaves. Rub surfaces with lemon.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

A. Trimming Artichoke bottom

4. Slice off the top one inch.

5. Trim the remaining dark green

surfaces at the base, including stalk
and continue to rub with lemon.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

A. Trimming Artichoke bottom

6. Cut the artichoke in half.

7. Use spoon to remove hairy fibers in

the center of the artichoke.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

A. Trimming Artichoke bottom

8. Pull out all of the tough red fibers,
leaving the soft green leaves in place.

9. Cut the artichokes lengthwise into

sizes that suit your recipe and place it
in the water bath with lemon before
cooking.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

B. Trimming Asparagus
1. Hold a spear of asparagus in each
hand.

2. Bend downward with each end

until it breaks into two.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

B. Trimming Asparagus
3. Repeat with the whole bunch of
asparagus. Purplish ends on the left
are destined for stock, and greenish
spears to be trimmed.

4. Trim or cut them into one inch

length for cooking.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

C. Preparing Avocados
1. Grip the avocado gently on one
side with one hand, cut the avocado
lengthwise around the seed.

2. Open the avocado into halves to

expose the seed.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

C. Preparing Avocados
3. Scoop out the seed with the use of
spoon or scooper.

4. Gently tap the seed with a knife and

twist to get the seed out and discard.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

C. Preparing Avocados
5. Scoop out the avocado flesh with a
spoon or scooper.

6. Slice avocado into segments.

Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

D. Cutting and Shredding Cabbage

1. Pull off any bruised or wilted
outer leaves from a red or green
cabbage head.

2. Cut the cabbage into halves.

Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

D. Cutting and Shredding

Cabbage
3. Cut the halves into quarters lying
flat side down on the cutting board.

4. Use a paring knife to remove the

hard core. Repeat with remaining
cabbage quarters.
 Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

D. Cutting and Shredding

Cabbage
5. Cut into slices or shred the
cabbage to your desired thickness.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

E. Peeling and crushing garlic

1. To remove the paper skin of
garlic, cut off the base of the
clove.

2. Place the clove on a board and

gently slam it with flat side of a
knife.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

E. Peeling and crushing garlic

3. The skin will burst and can easily
be removed.

4. Cut the garlic into slices as thin as

possible.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

E. Peeling and crushing garlic

5. From garlic slices, mince it.

6. Crush the garlic as you want.

Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

F. Cleaning leeks
1. Cut off and discard the dark
green leaves. Trim and discard
the roots.

2. Cut the stalk into half

lengthwise.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

F. Cleaning leeks
3. Slice them crosswise.

4. Transfer them to a bowl of cold

water and swish them around a few
times.
Apply safe and accurate cutting techniques in preparing vegetables
according to enterprise standards.

F. Cleaning leeks
5. With hands loosely cupped, lift
the leeks out of the bowl and place
them on a plate or work surface (or
colander).
6. Discard the water with the
remaining grit.
7. Repeat until the water is clear and
ready to be cooked.
Formative Assessment
Directions: Identify and classify the given pictures. Write your answer in the
appropriate column.
B. Directions: Identify the different methods of preparing fresh vegetables.
Write the correct method on the space provided.