TLE

REPORT
BY: CRISIAN CLOUD ADIONG
&
GEM MATTHEW BUENO
VEGETABLES
AND THE
NUTRITIVE
VALUES OF
FOODS
CLASS OBJECTIVES
OBJECTIVES
• THE TYPES OF NUTRITIVE
VALUES OF
FOOD/VEGETABLES
• KNOWING WHAT IS
VEGETABLES
• THE BENEFITS OF
VEGETABLES
• KNOWING THE PRINCIPLES
OF PREPARING FRESH
VEGETABLES
 BACKGROUND
• II. Background Information for
Learners Vegetables are important
part of a healthy diet because it
provides nutrients vital for health
and maintenance of your body. It OF THE STUDY
also provides health benefits to
people to reduce the risk of some
chronic diseases including heart
attack and stroke. Vegetables protect What is Vegetable? Why do we
people against certain types of
cancer, reduce obesity and type two need to know the principles of
diabetes, lower blood pressures,
reduce the risk of developing kidney preparing vegetables?
stones and help decrease bone loss.
 The culinary technique explains the step-by-step method to
prepare the vegetable. However, learners need to know the Basic
Principles of Cooking Vegetables, so to help maintain the
nutrients in the vegetable and meet the quality standards for the
vegetable. When cutting vegetables use a sharp blade and cut in
the largest pieces that are desirable for the recipe. Pieces should
be uniform to allow for even cooking. Cook vegetables just-in-
time. Holding vegetables after cooking causes loss of nutritive
value and quality. Vegetables are best when they are held for less
than 20 minutes. Thawing of vegetables is different in thawing
meat and sea foods. To preserve the delicate cell all of frozen
vegetables, different methods can be used.
Concepts & Definitions
Botanically a vegetable is anything that is not the reproductive portion of the
plant derived from a flower. A root or tuber such as for yam or potato are
vegetables. Edible flowers could be considered a vegetable since the ovary has
not expanded to contain seed.A vegetable is the edible portion of a plant.
Vegetables are usually grouped according to the portion of the plant that is
eaten such as leaves (lettuce), stem (celery), roots (carrot), tubers (potato),
bulbs (onion) and flowers (broccoli). A fruit is the mature ovary of a plant.
 BENEFITS
A diet rich in vegetables and fruits can
lower blood pressure, reduce the risk
of heart disease and stroke, prevent
some types of cancer, lower risk of
eye and digestive problems, and have
a positive effect upon blood sugar,
which can help keep appetite in At least nine different families of fruits and
vegetables exist, each with potentially
check.
hundreds of different plant compounds that
are beneficial to health. Eat a variety of
types and colors of produce in order to give
your body the mix of nutrients it needs. This
not only ensures a greater diversity of
beneficial plant chemicals but also creates
eye-appealing meals.
 BASIC PRINCIPLES
OF PREPARING
FRESH VEGETABLES
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.

PREPARING FRESH VEGETABLES ARE WASHING ALL VEGETABLES

THOROUGHLY SCRUB AND WELL-UNPEELED , 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.
 SOAKING
DO NOT SOAK VEGETABLES FOR LONG PERIODS TO PREVENT FLAVOR
AND NUTRIENT LOSS.

CABBAGE, BROCCOLI, AND 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.
 QUESTI
ON
QUESTION 1 QUESTION 2