PREPARATION AND

COOKING OF FOODS
VEGETABLES
OBJECTIVES:
At the end of the lesson the student will be able to:
Enumerate the different nutrients present in eggs;
Explain the storage requirements of eggs;
Give the significance of fruits in menu planning;
Name the different nutrients derived from eating fruits;
Purchase high quality fruits;
Give functional definition for vegetables;
Discuss some pointers for purchasing high quality vegetables
Storage vegetables in such a way that they maintain their fine eating;
 EGGS
• Are most versatile and valuable food
available. They are nutritious, cheap and
easy to prepare. They can be prepared in
various ways with or without the shell.
They could be preserved as entrée or
breakfast, lunch or dinner or as a very
nutritious snack food. The whole egg,
the yolk or the white, maybe mixed with
other ingredients to prepare baked
products, casserole dishes, salad, sauces,
pudding, leche flans and sandwiches
EXAMPLE: FRYING AN EGG IN 1 T OF FAT INCREASES THE CALORIE CONTENT TO
175.
NUTRITIVE VALUE
• An egg contains less than 1 percent of carbohydrate and is
not considered as a major source of this nutrient but the
yolk contains only a small amount of fat. Eggs are
excellent sources of complete protein and are very good
meat substitute. Food dishes prepared from cereal grains
and legumes could be protein-enriched when egg is added.
• Eggs supply vitamin A, thiamine and riboflavin and are
considered as fair sources of vitamin D. the also provide
the body with minerals like iron, calcium, phosphorus and
sulfur. This vitamins and minerals are important for
growth and body maintenance.
• A raw eggs contains 75 calories. When other ingredients
are added in any egg preparation, the calorie content of the
dish is increased.
POINTERS IN MENU PLANNING
 1. COLOR
Eggs, whole or yolk, add color to sauces, bread and other
baked and steamed products. Eggs prepared alone should
be made more interesting by adding contrasting color.

Example: Creamed eggs and toast can be perked up by a

crisp green lettuce and tomato salad
 2. TEXTURE AND FLAVOR
Eggs are soft in nature. To create a pleasing combination
of texture, accompanying food need to be crisp and firm.
Example: an omelet with stir fried Baguio beans and
carrots will give a balance between soft and firm textures.
Eggs have a bland taste and can combine excellently with
more flavorful foods

Example: egg dishes could be made more flavorful with

the addition of cheese, sauces, vegetables and spices.
 3. SHAPE
Eggs could be served in various forms like sliced,
diced, cut in halves or whole. A cooked egg yolk
can be crushed and use as colorful garnish or
topping for casseroles and salad. A hard cooked-egg
may be cut into two, the yoke mashed and mixed
with a dressing (mayonnaise or sour cream) placed
back in the white, garnished with vegetables and
served as part of the meal.
 4. STORAGE
Rapid deterioration in eggs, occurs when they are stored at room
temperature, buy only the number of eggs, which will be used
within 1 to 2 weeks period. This should be refrigerated as soon as
they are purchased. Eggs are stored in the rack provided in some
refrigerators with the large end facing up to prevent the air cell
located at the larger end from rupturing, the membrane from
stretching, and the yolk from moving. When the eggs are stored
for a longer time, the yolks membrane becomes fragile causing
the yolk to break when the egg is separated from the shell.
Egg white and yolk can be refrigerated and the shell removed for
1-2 days. Eggs develop a thick outer surface and it could keep
best when stored in covered containers to keep them fresh and
avoid possible odor absorption and bacterial contamination
 5. FROZEN EGGS
A whole raw egg, the yolk and white; can be frozen.
Cooked eggs whites have a rubbery texture when
frozen, but cooked egg yolk freezes satisfactorily. A
whole raw egg and the raw yolk can be prevented
from solidifying by adding 2 T sugar to 1 cup eggs
(about 12 egg yolks). Whether you used the sugar
or salt is determined by the kind of preparation the
eggs or egg yolks undergo later.
 6. DRIED EGGS
These are used in many commercial mixes by the
food industry.
 • Fruit is defined as the ripened ovary of seed plant and its content. It is
considered as one of the most powerful and flavorful food. It is
FRUITS delightful starter, dessert or snack, fresh or cooked. It has an exquisite
aroma.
• There are many kinds of fruits and many have several varieties. The
flavor, color and texture of fruits make them enjoyable to eat and
excellent ingredients in many salads, pies, puddings and other
deserts.
• It is considered as one of the most flavorful food. It is a delightful
starter, dessert or snack, fresh or cooked. Nutritionally, fruits are low
in calories (kcal), fat protein. The few fruits that are high in fat are
coconut, avocado and olives. Fruits are high in water and
carbohydrates, the latter providing the majority of calories (kcal)
found in fruits. Some, but not all fruits can be excellent sources of
vitamin C, beta-carotene, iron or potassium.
 • Fruits are purchased based on appearance, size , color,
PURCHASING OF shape, uniformity and freedom from defects. Selecting
FRUITS fruits is based on grading factors as well as the variety,
whether or not in season or and criteria. These vary for
each individual fruit. Many fruits are available on the
market in summer, but they can be provided throughout
the year in various processed form, canned, frozen, dried
and juice. Refrigerated transport also makes fruit available
year-round from countries with different growing seasons.
• Most ripe fruits should be stored in the refrigerator in
plastic bags punctured with air holes, with exemption of
the bananas which will turn brown. Unripe fruits are
usually left at room temperature in paper until ripe
PREPARATION OF
FRUITS

• Cooking alters the taste, texture, color and shape of

fruit, so fruit is often consumed in its raw state. Fruits
should be prepared using minimum of water, time and
heat. Most fruit can be kept beyond the growing
season by combining it with sugar in the following
forms of fruits spreads.
VEGETABLES
VEGETABLES:

• Are plants that are used as food, vegetables in raw or cooked forms add color, flavor and
texture to meals as well as enhance a meal’s overall nutritional value. Vegetable may be
derived from almost any part of the plant. Plant parts are considered edible include the
roots, bulbs, stems, leaves, seeds and even flowers. A few vegetables are actually fruits;
that is, they are the part of the plant that contain its seeds.
VEGETABLE PARTS
FRUITS
LEAVES
SEEDS
ROOTS
BULBS
TUBERS
FRUITS
AVOCADO

Avocado, also called alligator pear, Avocado

fruits have greenish or yellowish flesh with a
buttery consistency and a rich, nutty flavour.
They are often eaten in salads, and in many
parts of the world they are eaten as a dessert. 
CUCUMBER

• The long fruit of the cucumber plant that

has dark green peel and crisp white watery
flesh and is usually eaten raw in salad and
sandwiches or pickled.
EGGPLANT

• Eggplant is a frost tender, heat loving,

branching bushy plant with thick, woody
stems. The green to grayish green leaves
are large, lobed, and alternate with the
underside typically covered with spiny
fuzz. Mature plants range from 1 to 8 feet
in height. Although eggplant is a
perennial, it is more commonly grown as
an annual.
OKRA

• Okra grows in an elongated, lantern shape

vegetable. It is a fuzzy, green colored, and
ribbed pod that is approximately 2-7 inches in
length. This vegetable is more famously
known by its rows of tiny seeds and slimy or
sticky texture when cut open. Okra is also
known as bamia, bindi, bhindi, lady's finger,
and gumbo, is a member of the cotton
(Mallow) family.
PEPPER

• A green, red, or yellow vegetable that is

hallow with firm walls containing seeds
and has mild or pungent flesh that can be
eaten either raw or cooked
PUMPKIN

• Round large fruit with a thick orange-

skinned rind, dry fresh, and many seeds.
SNAP BEANS

• An edible bean with long tubular pods that

are harvested and eaten when immature
SQUASH

• The fruit of any plant of the ground

family, cooked and eaten as vegetable
TOMATO

• A round fruit with bright-red occasionally

yellow, skin and pulpy seedy flesh.
LEAVES
 Parsley: a widely cultivated
Beet greens: The red-colored root of
plant of the carrot family with
a variety of beet plant, eaten as a
small compound leaves that
vegetable (usually plural) U. K
are used in cooking and as a
garnish

Spinach: The dark-green

leaves of the spinach plant
Cabbage: A plant with a short stem
eaten cooked as a vegetable or
and a roundish head of closely
raw in salad. They are rich in
layered green, white, or red leaves
iron.
that is eaten as a vegetable.
Mustard green: Powdered mustard
seeds, or a hot spicy paste made from
powdered, or sometimes whole,
mustard seeds, water and other
ingredients, eaten in small quantities
as a condiment.

Lettuce: Plant for its edible leaves: a

common plant that is widely grown
for its edible leaves, which are
usually eaten in salad.
SEEDS
 Lentils: seed of a lentil plant
Beans: A long thin usually green
that is lens-shaped, brown,
seedpod of a bean plant eaten cooked
gray, or black on the outside
as a vegetable
and yellow or orange inside,
and rich in protein.

Peas: A round green seed that

grows in a pod, eaten as a
Corn: The grain of the corn plant,
vegetable
used as a vegetable, ground for flour
ROOTS
 Turnip: Root vegetable: the
Beet: A plant with a large swollen
white rounded fleshly root of
root. Some types are eaten cooked,
the turnip that is eaten as a
others are fed to animals, and one
vegetable.
type yields sugar.

Radish A crisp pungent root, usually

white with a red skin, eaten raw.
BULBS
 onion: edible bulb used as a
Chives: A plant with long fine
vegetable: a vegetable in the
hollow leaves that has a strong onion
form of a rounded edible bulb
flavor and purple ball-shaped
with hard pungent flesh in
flowers. Its leaves are used to season
concentric layers beneath a
food.
flaky brown skin.

Leek: Edible plant: an edible plant

with dark green leaves rising from a
close-set white base. It is related to
the onion and has a flavor similar to
it.
TUBERS
Ginger root: Food hot-tasting spice: the hot-
tasting edible underground stem (rhizome) of
the ginger plant, used fresh in Asian cooking
and as a spice in powdered form.

Potato: food root vegetable: a rounded white

tuber with a thin skin, cooked as a vegetable.
It is an important source of starch, especially
in Europe and North America.

Potatoes can be boiled, baked, roasted, or

fried, have many different varieties and are
used in many dishes
COMPOSITION OF VEGETABLES

• Most fresh, unprocessed vegetables are naturally low in

calories (kcal), cholesterol, sodium and fat. Vegetables are
usually good sources of carbohydrates (especially fiber)
certain vitamins/minerals, and non-nutritive compounds
called Phytochemicals, which passes health-protective
benefits.
VEGETABLES RICH IN FIBER

• Kidney beans • Broccoli

• Navy beans • Brussels sprouts
• Lima beans
• Carrots
• Lentils
• Green Beans
• Peas
• Corn
• Mung beans

• Parsnip • Spinach
• Potato • Sweet Potato
PURCHASING
VEGETABLES

PREPARATION OF
VEGETABLES

STORAGE OF
VEGETABLES
THANK YOU AND GOD
BLESS