Prepare Vegetable Dishes EDITED

COMPETENCY BASED LEARNING MATERIAL
Sector:
Tourism
Qualification:
COOKERY NC II
Module Title:
PREPARE MEAT DISHES
Technical Education and Skills Development Authority
BALICUATRO COLLEGE OF ARTS AND TRADES
Allen, Northern Samar
HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL
Document No. STP-ISS-08-04-10-002

BCAT Learning Guide Development Issued by:
QA Date:
Procedures BCAT
SYSTEM Revision # 00 Page 1 of 88
Learning Guide Development Procedures for the BCAT QA System
Welcome to the module in Vegetables Meat Dishes. This module
contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self-Checks, Operation Sheets and Job Sheets.
Follow these activities on your own. If you have questions, don’t hesitate to
ask your facilitator for assistance.
The goal of this course is the development of practical skills. To gain
these skills, you must learn basic concepts and terminology. For the most
part, you’ll get this information from the Information Sheets.
This module was prepared to help you achieve the required
competency in “Prepare Vegetable Dishes.”
This will be the source of information for you to acquire knowledge
and skills in this particular independently and at your own pace, with
minimum supervision or help from your instructor.
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
Most probably, your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
Use te Self-checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You need to complete this module before advancing to the next
competency.
COOKERY NCII
COMPETENCY BASED LEARNING MATERIALS
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Cleaning and TRS512328
QA Date:
Procedures BCAT
Kitchen Premises Maintaining
2 Prepare Stocks, Sauces Preparing Stocks, TRS512331

and Soups Sauces and Soups
3 Prepare Appetizers Preparing Appetizers TRS512381
4 Prepare Salads and Preparing Salads and TRS512382

Dressing Dressing
5 Prepare Sandwiches Preparing Sandwiches TRS512330
6 Prepare Meat Dishes Preparing Meat Dishes TRS512383
7 Prepare Vegetable Preparing Vegetables TRS512384

Dishes Dishes
8 Prepare Egg Dishes Preparing Egg Dishes TRS512385
9 Prepare Starch Dishes Preparing Starch Dishes TRS512386
10 Prepare Poultry and Game Preparing Poultry and TRS512333

Dishes Game Dishes
11 Prepare Seafood Dishes Preparing Seafood TRS512334
Dishes
12 Prepare Desserts Preparing Desserts TRS512335
13 Package Prepared Food Packaging Prepared TRS512340

Food
MODULE CONTENT
UNIT OF COMPETENCY Prepare Vegetable Dishes

MODULE TITLE Preparing Vegetable Dishes
MODULE DISCRIPTOR:
QA Date:
Procedures BCAT
This module deals with the skills, knowledge and attitude required in
cooking, presenting and storing various vegetable dishes.
NOMINAL DURATION: 24 Hours
SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:
LO1. Perform Mise en place
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared

based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
7. Vegetables are selected according to, quality
8. Vegetables accompaniments are selected to complement and enhance
menu items
9. Variety of vegetables dishes are prepared following appropriate
Cooking methods to preserve optimum quality and nutrition
10. Suitable sauces and accompaniments are selected and served
with the required taste of the dishes
11. Workplace safety and hygienic procedures are followed according
to enterprise and legal requirements
12. Vegetables are uniformly cut and attractively presented
13. Suitable plate are selected according to enterprise standards
14. Factors in plating dishes are observed in presenting poultry and
game dishes
15. Vegetables dishes are presented hygienically, logically and
sequentially within required time frame
16. Quality trimmings and other leftovers are utilized where and
when appropriate
17. Vegetables are stored at the correct temperature
18. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedure
19. Vegetable is stored in accordance with FIFO operating procedures
and storage of vegetable requirements.
QA Date:
Procedures BCAT
Learning Outcome # 1 PREPARE MISE EN PLACE
CONTENTS:
1. Tools, equipment needed in preparing vegetable
2. Classifying vegetables
3. Fresh vegetables
QA Date:
Procedures BCAT
4. An essential Guide to vegetable cuts
5. Processed vegetables
CONDITIONS/RESOURCES:
The students/trainees must be provided with the following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS
 LCD Projector (optional for Forms of vegetable  Manuals

lecture)  Fresh  Books
 Overhead Projector (Optional  Video (CD)
for lecture)  Frozen
 Television and multimedia
player  Canned
 Whiteboard
 Dried
 Applicable equipment as
prescribed by Training  Bottled
regulations
 Electric, gas or induction
ranges
 Ovens, including combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
QA Date:
Procedures BCAT
caps,
hairnets
ASSESSMENT METHODS:
 Direct observation
 Written or oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
Learning Experiences / Activities
Learning Outcome # 1
PERFORM MISE EN PLACE.

Learning Activities Special Instructions
This Learning Outcome deals with the
development of the Institutional Competency
Evaluation Tool which trainers use in evaluating
their trainees after finishing a competency of the
qualification.
Go through the learning activities outlined for you

on the left column to gain the necessary
information or knowledge before doing the tasks
QA Date:
Procedures BCAT
to practice on performing the requirements of the
evaluation tool.
The output of this LO is a complete Institutional

Competency Evaluation Package for one
Competency of Cookery NCII. Your output shall
serve as one of your portfolio for your Institutional
Competency Evaluation for PREPARE
VEGETABLE DISHES.
Feel free to show your outputs to your trainer as
you accomplish them for guidance and evaluation.
This Learning Outcome deals with the

development of the Institutional Competency
Evaluation Tool which trainers use in evaluating
their trainees after finishing a competency of the
qualification.
Go through the learning activities outlined for you

on the left column to gain the necessary
information or knowledge before doing the tasks to
practice on performing the requirements of the
evaluation tool.
After doing all the activities for this LO1: Perform

Mise en place. you are ready to proceed to the
next LO2: Cook meat cuts for service
INFORMATION SHEET 1.1-1
TOOLS AND EQUIPMENT NEEDED IN PREPARING VEGETABLE
1. Chef's Knife
This tool is by far one of the most important foundational tools in your kitchen.
Because you use the chef’s knife for so much of your prep time, it’s very important
for it to be comfortable and well balanced.

QA Date:
Procedures BCAT
2. Y-Shaped Peeler
A sharp peeler is the key to reducing your prep time. It will also ensure that
your vegetables are clean and clear of any blemishes that can show up in
you dishes.
3. Mandolin
The Mandolin is a tool that has been used in every professional kitchen I’ve
worked in. There’s still no replacing the ability to make precision cuts with a
knife, but, when speed is needed, the mandolin can be an important
addition to your tool chest.
In a professional kitchen, you’ll most likely find a French mandolin; it’s a

stainless steel device that sits on the countertop and can cost as much as
three or four hundred dollars. It usually has several blade options and can
slice vegetables as thin as paper. It can also julienne veggies and, with the
turn of the mechanism, cut French fry potatoes. For the home cook, there
are cheaper plastic varieties. These generally have different blade options as
well.

QA Date:
Procedures BCAT
4. Pasta Strainer (Colander)
In a restaurant, we used large stock pots and colanders to strain pasta in

large batches. But, as we have moved onto having many varieties of pasta
offerings we started working in smaller batches, cooking al minute (to the
minute). The pasta strainer is a bowl-shaped, stainless steel tool with a
handle and is designed to strain smaller amounts of pasta. It has smaller
perforations so the pasta doesn’t slip through.
It can also be used as a scoop. I use mine for removing vegetables

from boiling water and as a blanch basket when I want to cook vegetables
for just a minute and then refresh so I can do many batches and not have to
keep re-boiling more water for the next batch.
5. Potato Ricer
One of the hardest things to do is create soft, velvety, creamy mashed

potatoes without the gooey texture. If you overwork potatoes, they can
become sticky and unpleasant. By cooking them and pressing them through
a ricer, you achieve a lovely texture.

QA Date:
Procedures BCAT
6. Spice Grinder
One of the tools I carry with me everywhere is a spice grinder. I use one that
has a removable bowl for washing, so I avoid flavor cross contamination. It
can be used to grind your coffee beans or toasted whole spices for ultimately
fresh spice flavors that can be added to your recipes.
7. Mesh Strainer
A fine mesh sieve is a tool I think everyone should have. I use it to strain
stocks or sauces for a perfect velvet texture, which can make all the
difference in a recipe. Use it to strain any liquid to create a smooth
consistency.

QA Date:
Procedures BCAT
8. Kitchen Tongs
Walk into any restaurant and you’ll see the cooks on a restaurant line
holding kitchen tongs. They are used to pan fry foods, turn over foods when
reaching into the oven (and even to help remove hot pans from the oven). I
also use them to place the finished foods precisely on the plate. They are a
workhorse, and I have used many in my career and my favorite is the high
tensile steel type with a bend at the articulation instead of a spring and pin
mechanism. I also like the version that has a dipped in the silicon handle
material for no slip and also some heat resistant support
INFORMATION SHEET
CLASSIFYING VEGETABLES
In this lesson, you will be able to:

 Identify the importance of classifying vegetables
 Determine the different ways in classifying vegetables
 Determine the characteristics of each classification of vegetable

QA Date:
Procedures BCAT
INTRODUCTION
Classifying vegetables can be done in many ways. Some are more helpful to
the cook than others. Putting vegetables based on their botanical origin is
not always helpful. Classifying vegetables helps you not only in preparing
but also in cooking up to storage that ensures maintenance of quality to the
vegetables.
Classifying Vegetables
The following vegetable categories are based on how vegetables are used in
the kitchen. For example, the vegetables listed under roots and tubers come
from several unrelated families, but they all have fairly solid, uniform
texture and are handled in similar ways. This is not a scientific
classification, and it is not the only way to group vegetables.
Roots and tubers
Beet, Carrot, Celery root, Parsnips, Radish, Turnip, Rutabaga,

Jerusalem artichoke, Potato and Sweet potato
Cabbage family
Cabbage, Broccoli, Cauliflower, Brussels sprouts, Kohlrabi
Onion family
Onion, Scallion, Leek, Garlic, Shallot
Leafy greens
Spinach, Beet greens, Lettuces, Endive, Chicory, Swiss chard,

Watercress
Stalks, stems, and shoots
Globe artichoke, Asparagus, Celery, Fennel
INFORMATION SHEET
FRESH VEGETABLES
 Identify the proper techniques in handling vegetables

QA Date:
Procedures BCAT
 Determine how to look for the trimming loss in cooking vegetables
 Demonstrate the proper techniques in handling vegetables
INTRODUCTION
The best dishes are made with the use of the freshest ingredients. That is
why most of the time cooks prefer using fresh vegetables. In order to
preserve and maximize the good quality fresh vegetables have, it is
important to learn how to handle vegetables during preparation.
Washing
 Wash all the vegetables thoroughly.
 Root vegetables that are not peeled, such as potatoes for baking,
should be scrubbed very well with a stiff vegetable brush.
 Wash green, leafy vegetables in several changes of cold water. Lift

the greens from the water so that the sand can sink to the bottom.
Pouring off into a colander dumps the sand back onto the leaves.
 After washing, drain well and refrigerate lightly covered to prevent

drying if needed for later use.
Soaking
 With a few exceptions, do not soak vegetables for long periods.

Flavour and nutrients leech out.
 Cabbage, broccoli, Brussels sprouts, and cauliflower may be

soaked for 30 minutes in cold salted water to eliminate insects, if
necessary.
 Limp vegetables can be soaked briefly in cold water to restore

crispiness.
 Dried legumes are soaked for several hours before cooking to

replace moisture lost in drying. Dried beans absorb their weight in
water.
Peeling and Cutting

QA Date:
Procedures BCAT
 Peel most vegetables as thinly as possible. Many nutrients lie just
under the skin.
 Cut vegetables into uniform pieces for even cooking.
 Peel and cut vegetables as close to cooking time as possible to

prevent drying and loss of vitamins through oxidation.
Treat vegetables that brown easily (potatoes, eggplant, artichokes,
 sweet potatoes) with an acid, such as lemon juice, or an

antioxidant solution, or hold under water until ready to use (some
vitamins and minerals will be lost).
 Save edible trim for soups, stocks, and vegetable purees.
Trimming Loss: Calculating Yields and Amounts Needed
Calculating yield:
Example: You have a 10lb AP Brussels sprouts. Percentage yield after

trimming is 80%. What will be your EP weight be?
First, change the percentage to a decimal number by moving the decimal

point two places to the left.
80% = 0.80
multiply the decimal by your AP weight to get EP yield.
10 lb x 0.80 = 8 lb
Calculating yield:
Example: You need 10 lb Brussels sprouts. How much untrimmed

vegetables do you need?
Change the percentage to a decimal number.
80% = 0.80
QA Date:
Procedures BCAT
Divide the EP weight needed by this number to get the AP weight.
10 lb / 0.80 = 12.5 lb
Fresh Vegetable Trimming Loss Table
Product % Yield
Artichokes, globe 80% (whole trimmed)
Asparagus 55%
Avocado 75%
Beans, dried 15-20%
Broccoli 65-75%
Brussels Sprouts 80%
Cabbage 80%
Carrots 75-80%
Cauliflower 55%
Tomatoes 90% (peeled)
Eggplant 90%
Potatoes 80%
Fresh Vegetable Pre-preparation
Trimming Asparagus
With a vegetable peeler, pare the stalk from about 2 inches (5 cm)
below the tip down to the base.
Cut or break off the hard, woody bottoms of the stems.
Another method used by many chefs is to break off the stems first and
then peel the stem.
Preparing Avocado

QA Date:
Procedures BCAT
To remove the pit or seed from the cut avocado, strike it sharply (but
carefully) with the heel of a chef’s knife.
Twist the knife slightly and pull out the pit.
Roasting Peppers
Roast the peppers over an open flame until the skins blacken. For
large quantities you may do this under a broiler or in a hot oven. In
this case, the skins will not darken as much but can still be peeled
off.
Wrap the peppers in plastic wrap while they are still hot. This helps
loosen the skins.
Peel off the loosened skin. You may do this under running water to
help rinse off charred skin, but some nutrients and flavor may be
lost.
Preparing Tomato Concasse
Blanch the tomato in a pot of boiling water until the skin is starting to
peel off. Drain well.
Make an incision halfway through each tomato.
Through the incision, remove the seeds of the tomatoes.
When the seeds are removed, cut the tomatoes in half.
Carefully remove the skin from each piece of tomato.
Dice the seeded tomato or chop it coarsely.

QA Date:
Procedures BCAT
INFORMATION SHEET
AN ESSENTIAL GUIDE TO VEGETABLE CUTS
There are a few basic skills that making cooking every day that much
simpler like mise en place and good knife skills for example. Learning and
practicing them may be tricky but once you’re au fait with them, they
become second nature. Knife skills are a wonderful thing to master.
The term mise en place literally translates to put things in their place
and this tells you everything you need to know about getting yourself
organized in the kitchen.
Doing your mise en place (prepping all your veggies) before your start
cooking will help you work more efficiently, more safely and economically, as
you won’t waste masses of produce. We list a few basic knife skills for you to
practice so that you’re one step closer to becoming a kitchen maestro.
Vegetable Cuts

QA Date:
Procedures BCAT
Julienne
Whatever fruit or vegetable you’re working with, you’ll want to peel
and trim it. If you’re working with a carrot, cut it in half so you have two
equal lengths to work with. Then, trim off one end so that you have a secure
base to work on. Then cut off little blocks, and then slice those into even
little sticks, otherwise known as julienne. The dimensions for julienne are
roughly 3mm x 3mm x 5cm. As the name suggests, Julienne fine is an even
finer version of the same cut (0.5mm × 1.5mm × 3-5 cm).
Jardiniere
Similar in shape to julienne, a jardiniere cut is slightly bigger,
however, they are roughly 5mm x 5mm x5cm (although, they can be slightly
longer).
Batonnet
This cut sits between the Julienne and baton and usually measures
about 5 cm in length and 1 cm width.
Baton
A much larger, thicker version of julienne and jardiniere cut, a baton
usually measures about 1.5 x 5 cm.
Large Dice (Carré)

Large dice is pretty much what the name says – a cubed cut
measuring 2 cm evenly all round.
Medium Dice (Parmentier)
Medium dice is the same style cut as large dice, just slightly
smaller around 1.5 cm
Small Dice (Macedoine)

QA Date:
Procedures BCAT
Macedoine is also a cube shape, but one that measures about 5-6
mm.
Brunoise
A small dice measuring 3 mm.
Brunoise Fine
An even finer dice measuring in at 1.5 mm.
Tourné
A rather 70s cut, the tourné shape resembles a football and is usually
thumb-length. This may sound simple enough, but the cut always needs
seven sides.
Rondelle
As the name suggests, a rondelle cut is when the vegetable is cut into
circular rounds or disks.
Oblique
Just as in French, this knife cut is cutting vegetables diagonally into
obliques.
Paysanne
Paysanne refers to a thinly sliced cut and is often the same shape as
the vegetable, so, for example, a carrot might be thin round slices. Think of
slicing vegetables on a mandolin to help visualise how a paysanne cut would
be.
Lozenge
A diamond-shaped cut.

QA Date:
Procedures BCAT
Parisienne
Not technically a knife cut, a Parisienne cut requires a Parisienne
scoop, a small ice cream scoop shaped piece of equipment. There are varying
sizes of scoop shape.
Chiffonade
This is a great way of serving soft herbs (parsley, coriander, mint etc)
as garnish. What you want to do is take your herbs off the stems so you’re
just left with the leaves. Then gather them together and stack the leaves in a
neat little pile, then curl them so the pile is nice and tight and then very
finely slice the leaves. You want to make sure that you’re slicing, not
chopping. This is not the time to be pressing hard, you want to keep the tip
of your knife in one spot and slide the knife’s blade backward and forwards
to create a thin ribbon.
Emincer
A very fine knife cut usually refers to an onion preparation (thin
slices).

QA Date:
Procedures BCAT
INFORMATION SHEET
PROCESSED VEGETABLES
 Identify the different types of processed vegetables

 Determine how maintain quality in handling processed vegetables
 Determine the proper techniques in cooking processed vegetables
INTRODUCTION
It is generally agreed that the quality of frozen or canned vegetables can

never equal that of the best-quality fresh product at its peak of maturity,
prepared properly, and cooked while it’s still fresh. However, because of the
high perishability of fresh produce, seasonal variations in availability and
price, and the amount of labor required to handle fresh produce in
commercial kitchens, food service relies, to a great extent, on processed
vegetables. Therefore, it is important to know how to handle processed foods
properly. Your goal should be to make them as close as possible in quality to
the best fresh produce.
Handling Frozen Vegetables
Checking Quality
Examine all frozen products when received to make sure there has been no
loss of quality. Check in particular for the following:
Temperature
Check the temperature inside the case with a thermometer.

Is it still 0◦F (-18◦C) or below, or have the vegetables begun to thaw
during shipment?
Large ice crystals
A little frost is normal, but lots of ice means poor handling.

QA Date:
Procedures BCAT
Signs of leaking on the carton
This is another obvious sign of thawing.
Freezer burn
Open a package and check the vegetables themselves.

Is the color bright and natural, or is there any yellowing or drying in
the surface?
Handling Canned Vegetables
Checking Quality
Reject damaged cans on receipt
Puffed or swollen cans indicate spoilage.

Small dents may be harmless, but large dents may mean that the
can’s protective lining has been damaged.
Avoid rusted or leaking cans.
Know the drained weight
This varies with different grades of different vegetables and should be

specified when ordering.
Typical drained weights are 60 to 65 percent of total contents.
You must know this drained weight in order to calculate the number
of serving the can contains.
Some canned products, such as tomato sauce and cream-style corn,
have no drained weight because the entire contents are served.
Check the grade
Grades are determined by the packers or the federal inspectors.

Grades are based on factors like color, absence of defects, and sieve
size (size of individual pieces).
QA Date:
Procedures BCAT
Check to see if you receive the grade you ordered (and paid for).
Grade A – fancy
Grade B – extra standard (for vegetables) or choice (for fruits)
Grade C – standard
Cooking canned vegetables
Wipe the top of the can clean before opening. Use a clean can opener.
Drain the vegetable and place half the liquid in the cooking pot. Bring
it to a boil. This shortens the heating time of the vegetable.
Add the vegetable and heat to serving temperature. Do not boil for a
long time. Canned vegetables are fully cooked – in fact, usually
overcooked. They only need to be reheated.
Heat as close to serving time as possible. Do not hold in steam table
for long periods.
Season and flavour with imagination. Canned vegetables require more
creativity in preparation than fresh because they can be pretty
dreary when just served plain.
Season the liquid while it is coming to a boil, before you add the
vegetable. This will give the flavours of the herbs and spices time to
blend.
Butter enhances the flavour of most vegetables and it carries the
flavours of other seasonings that you choose to add.
Dress up the vegetables with added flavours and garnishes, such as
beets or sauerkraut with caraway and limas or green beans with
crisp crumbled bacon.

QA Date:
Procedures BCAT
Handling Dried Vegetables
Dried Legumes
The three most important types of dried legumes are kidney beans,
peas, and lentils. Most of the many-colored beans are types of
kidney beans, peas, and lentils.
Dried peas are usually husked and split to speed cooking time.
Lentils are small, lens-shaped legumes that have shorter cooking
times than kidney beans.
Other types of dried beans include chickpeas or garbanzos, fava
beans, and lima beans.
Procedure for Preparing Dried Legumes
1. Pick over to remove any foreign particles and rinse well.

2. Soak overnight in 3 times their volume of water. (Split peas and
some lentils do not require soaking. Check package directions).
3. Simmer, covered, until tender. Do not boil, or the vegetables may
toughen. Some beans require up to 3 hours of simmering.
4. If you forget to soak beans overnight, an alternative method can be
used. Put the beans in a cooking pot with 3 times their volume of
cold water. Bring to a boil. When water boils, cover tightly and
remove from the heat. Let stand for 1 hour. Then proceed with step
3.
QA Date:
Procedures BCAT
Freeze-dried and Other Dehydrated Vegetables
Drying has always been important method for preserving vegetables,

especially before modern canning and freezing techniques were
developed. Modern technology has developed additional methods for
drying foods, so a great variety of dried products is on the market.
Follow manufacturer’s directions for reconstituting these products.
Many need to be soaked in cold or warm water for specific lengths of
time. They continue to absorb water as they are simmered.
 Instant dried products, especially potatoes, require only the addition
of boiling liquid and seasonings to be ready to serve. Again,
manufacturer’s directions vary with their brands.
 An important category of dried vegetables is dried mushrooms. Many
flavorful wild mushrooms are in season for only a short time and
are in limited supply at high prices. They are available year round in
dried form. Dried mushrooms should be soaked in hot water until
soft, then drained and lightly squeezed before being cooked. The
flavorful soaking liquid is trained and used as a flavoring for
cooking liquids and sauces.
1. Usually grow just below the surface of the ground and produce a fleshy,
leafy shoot above ground. Bulbs usually consist of layers, or clustered
segments.
2. Vegetable fruit are fleshy and contain seeds.
3. The edible leaves of plants.
4. apart from sweet corn, seeds grow in pods which are sometimes eaten
along with the seed.
5. Vegetables which grow underground on the root of a plant.
6. The edible flowers of certain vegetables.
7. When referring to vegetables, fungi are commonly known as mushrooms.
8. Usually a long or round-shaped taproot.
9. The edible stalks of plants when the stalk is the main part of the
vegetable.

QA Date:
Procedures BCAT
10. according to which part of the plant is eaten. Some vegetables fit into
more than one category when several different parts
ANSWER KEY
SELF-CHECK NO.
1. Bulbs
2. Fruits
3. Leaves
4. Seeds
5. Tubers
6. Flowers
7. Fungi
8. Roots
9. Stems
10. Vegetable Classifications

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Procedures BCAT
LO2. PREPARE VEGETABLE DISHES
CONTENTS:
 General rules of cooking vegetables
 Controlling quality
 Different methods of cooking vegetables
 Preparation of sauces and accompaniments for serving

vegetables dishes
ASSESSMENT CRITERIA
1. Vegetables are selected according to quality
2. Vegetables accompaniments are selected to complement and
enhance menu items
3. Variety of vegetables dishes are prepared following appropriate
Cooking methods to preserve optimum quality and nutrition
4. Suitable sauces and accompaniments are selected and served with
vegetables
5. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
6. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
QA Date:
Procedures BCAT
CONDITIONS: The students/trainees must be provided with the
following
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
LCD Projector (optional Forms of vegetable Manuals
for lecture) Books
 Fresh
Overhead Projector Video (CD)
(Optional for lecture)  Frozen
Television and
multimedia player  Canned
Whiteboard  Dried
Applicable equipment as
regulations
Electric, gas or induction
ranges
Ovens, including combi
ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
TOOLS
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil

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EQUIPMENT LEARNING
MATERIALS
- measuring cups
- weighing scales
- cleaning materials
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
ASSESSMENT METHODS:
 Demonstration
 Written and oral questioning
 Review of portfolios of evidence and third party workplace

reports of on-the-job performance by the candidate

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SELF-CHECK NO.
Enumerate different kinds of Culinary Cutting Terms?

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ANSWER KEY
SELF-CHECK NO.
Brunoise
Chiffonade
Chop
Cube
Dice
Julienne/French Cut

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SELF-CHECK NO.
Mince
Slice

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INFORMATION SHEET
GENERAL RULES AND STANDARDS OF COOKING VEGETABLES
 Identify the different general rules of vegetable cooking

 Determine the principle behind each general rules of vegetable
cooking
 Demonstrate proper technique in following the general rules in
vegetable cooking
INTRODUCTION
Knowing and understanding how vegetables change as they cook will

help you understand the importance of the general rules of vegetable
cooking. You should now be able to explain the reason of the following rules
in cooking.
General Rules of Vegetable Cooking

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 Do not overcook.
 Cook as close to service time as possible and in small quantities.
Avoid holding for long periods of time on a steam table.
 If the vegetable must be cooked ahead, undercook slightly and
chill rapidly. Reheat at service time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Start with boiling, salted water when boiling vegetables.
 Cook green vegetables and strong-flavored vegetables uncovered.
 To preserve color, cook red and white vegetables in a slightly acidic
(not strongly acidic) liquid. Cook green vegetables in neutral liquid.
 Do not mix batches of cooked vegetables.
Standards of Quality
The first thing that a customer notices in a dish is how it looks,

followed by how it tastes and so on. The same goes for cooked vegetables. In
this lesson you will learn the standard of quality you need to look for in
cooked vegetables.
Standards of Quality in Cooked Vegetables
Color
Bright, natural colors

Green vegetables, in particular, should be fresh, bright green, not olive
green.
Appearance on plate
Cut neatly and uniformly. Not broken up.

Attractively arranged or mounded on plate or dish.
Not swimming in cooking water.
Imaginative and appropriate combinations and garnishes are always
well received.

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Texture
Cooked to the right degree of doneness

Most vegetables should be crisp-tender, not overcooked and mushy,
but not tough or woody either.
Vegetables intended to be soft (potatoes, squash, sweet potatoes,
tomatoes, vegetable purees) should be cooked through, with a
pleasant, smooth texture.
Flavour
Full, natural flavour and sweetness, sometimes called “garden-fresh”

flavour. Strong-flavored vegetables should be pleasantly mild, with
no off flavours or bitterness.
Seasonings
Lightly and appropriately seasoned. Seasonings should not be too

strong and not mask the natural “garden” flavours.
Sauces
Butter and seasoned butters should be fresh and not used heavily;
vegetables should not be greasy.
Cream sauces and other sauces should not be too thick or too heavily
seasoned. As with seasonings, sauces should enhance, not cover
up.
Vegetable combinations
Interesting combinations attracts customers.

Flavours, colors, and shapes should be pleasing in combination.
Vegetable should be cooked separately and then combined to allow
different cooking times.
Acid vegetables (like tomatoes) added to green vegetables will discolour
them. Combine just before service.

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INFORMATION SHEET
CONTROLING QUALITY
A. CHANGES DURING COOKING

 Identify how cooking affects vegetables
 Determine the different ways how cooking affects vegetables
 Determine how the different changes in cooking occurs
INTRODUCTION
As a cook, you have a choice of many kinds of vegetables and many cooking
methods. Not surprisingly, then, you are also faced with the necessity of
learning many rules for cooking vegetables.
Changes during Cooking
Many guides of vegetable cookery simply present a long list of rules

to remember. You should be able to understand the principles more easily,
however, if you first learn how vegetables change as they cook and how to
control those changes. It is recommended that you not only memorize what
to do but also understand why you do it.
Cooking affects vegetables in four ways. It changes the following:
 Texture
 Flavor
 Color
 Nutrients
The change in these four characteristics determines the outcome of

the dish that you are cooking. You can control these changes if you
understand how they happen.
Unfortunately, there is still legitimate controversy among chefs about
proper vegetable cooking techniques. Modern technology has not yet solved
all the problems that experienced chefs tackle every day in the kitchen.
Controlling Texture Changes

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Changing the texture is one of the main purposes of cooking
vegetables. It enables the customers to experience vegetables in its various
facets. Texture it vegetables can be represented in various degrees
depending on the cooking technique to be used.
It is the fiber structure of vegetables (including cellulose and pectin)
that give them shape and firmness.
The amount of fiber varies:
 In different vegetables. Spinach and tomatoes have less than
carrots and turnips for example.
 In different examples of the same vegetables. Old, tough carrots
have more fiber than young, fresh carrots.
 In the same vegetable. The tender tips of asparagus and broccoli
have less fiber than the tougher stalks
Fiber is made firmer by:

 Acids - Lemon juice, vinegar, and tomato products, when added to
cooking vegetables, extend the cooking time.
 Sugars - Sugar strengthens cell structure, a principle that is
primarily used in fruit cookery. For firm poached apples or pears,
for example, cook in heavy syrup. For applesauce, cook apples
until soft before sweetening.
Fiber is softened by:

 Heat - In general, longer cooking means softer vegetables.
 Alkalis - Do not add baking soda to green vegetables. Not only
does it destroys vitamins but also makes the vegetables
unpleasantly mushy.

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Starch
Dry starchy foods like dried legumes (beans, peas, and lentils), rice
and macaroni products must be cooked in sufficient water so that the starch
granules can absorb moisture and soften. Dried beans are usually soaked
before cooking to replace lost moisture.
Moist starchy vegetables like potatoes and sweet potatoes have

enough moisture of their own, but they must still be cooked until the starch
granules soften.
Doneness
A vegetable is said to be done when it has reached the desired degree
of tenderness. This stage varies from vegetable to vegetable. Some, such as
winter squash, eggplant, and braised celery, are considered properly cooked
when they are quite soft. Most vegetables, however, are best cooked very
briefly, until they are crisp-tender or al dente (firm to the bite). At this stage

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of tenderness they not only have the most pleasing texture but also retain
maximum flavour, color, and nutrients.
Guidelines for achieving proper doneness in vegetables:
 Cook as close to service as possible. Holding vegetables in a steam
table continues to cook them.
 If vegetables must be cooked in advance, slightly undercook them,
cool rapidly in cool water, drain, and refrigerate, then reheat to
order.
 For uniform doneness, cut vegetables into pieces of uniform size
before cooking.
 Vegetables with both tough and tender parts need special
treatment so that the tender parts are not overcooked by the time
the tougher parts are done.
 Do not mix batches of cooked vegetables. They are likely to be
cooked to slightly different levels of doneness.
Controlling Flavor Changes

Many flavours are lost during cooking. This occurs when flavours are
dissolved into cooking liquid and by evaporation. The longer a vegetable is
cooked, the more flavour it loses. There are ways in which cooking results
into flavour loss. As a cook, you need to learn these in order to make ways
in preventing it.
Cooking Produces Flavor Loss

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Flavor loss can be controlled in several ways:
Cook for as short a time as possible.
Use boiling salted water. Starting vegetables in boiling water shortens
time. The addition of salt helps reduce flavour loss.
Use just enough water to cover to minimize leaching. Note that this
rule contradicts rule 1 in that adding vegetables to a small quantity
of water lowers the temperature more, so cooking time is extended.
Steam vegetables whenever appropriate. Steam cooking reduces
leaching out of flavour and shortens cooking time.
Strong -Flavored Vegetables
It is desirable to lose some of the flavour of certain strong-flavored

vegetables to make them more appealing to the taste. These include the
onion family (onions, garlic, leeks, shallots), the cabbage family (cabbage,
Brussels sprouts, cauliflower, broccoli), and some root vegetables (turnip,
rutabagas).
When cooking, leave uncovered to allow these flavours to escape, and use
larger amounts of water.
Cooking Produces Flavor Changes
Cooking produces certain chemical changes, which is why vegetables taste

different when it’s cooked compared to when it’s raw. As long as the
vegetables are not overcooked, this change is desirable. It produces the
flavours one looks for in vegetable dishes.
Overcooking produces undesirable changes family of the cabbage family.

They develop a strong, unpleasant flavour. Cabbage and its relatives should
be cooked quickly, uncovered.
Cooking and Sweetness
Young, freshly harvested vegetables have a relatively high sugar

content that makes them taste sweet. As they mature, or as they sit on
storage, the sugar gradually changes to starch. This is especially noticeable
in corn, peas, carrots, turnips, and beets.
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To serve sweet-tasting vegetables:
 Try to serve young, fresh vegetables that have been stored for as
short a time as possible.
 For older vegetables, add a small amount of sugar to the cooking
water to replace loss sweetness.
Controlling Color Changes
Customers may reject or accept a vegetable based on its appearance

that is why it is important to preserve as much natural color as possible
when cooking vegetables. Its visual quality is as important as its flavour or
nutritional value.
Pigments are compounds that give vegetables their color. Different

pigments react in different ways to heat and to acids and other elements
that may be present during cooking.
White Vegetables
Flavones
 White pigments that are primary coloring compounds in potatoes,
onions, cauliflower, and white cabbage and in the white parts of
such vegetables as celery, cucumbers, and zucchini.
 They stay white in acid and turn yellow in alkaline water. To keep
vegetables white, add a little lemon juice or cream of tartar to the
cooking water (Do not add too much as this may toughen the
vegetable). Covering the pot also helps keep acid in.
 Cooking for a short time, especially in the steamer, helps maintain

color (and flavour and nutrients as well). Overcooking or holding
too long in a steam table turns white vegetables dull yellow or
gray.

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Red Vegetables
Anthocyanins
 Red pigments that are found in only few vegetables, mainly red
cabbage and beets. Blueberries are also colored by these red
pigments.
 They react very strongly to acids and alkalis. Acid turns them a
brighter red. Alkalis turn them blue or blue-green.
Red pigments dissolve easily in water which means:

 Use a short cooking time. Overcooked red vegetables lose a lot of
color.
 Use only as much water as is necessary.
 Cook beets whole and unpeeled, with root and an inch of stem
attached to protect color. Skins easily slip off cooked beets.
 When steaming, use solid pans instead of perforated pans to retain
the red juices.
 Whenever possible, serve the cooking liquid as a sauce with the
vegetable.

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Green Vegetables
Chlorophyll or green coloring

 It is present in all green plants. Acids are enemies of green
vegetables. Both acid and long cooking turn green vegetables to a
drab olive green.
Protect the color green vegetables by:

 Cooking uncovered to allow plant acids to escape.
 Cooking for the shortest time possible. Properly cooked green
vegetables are tender-crisp, not mushy.
 Cooking in small batches rather than holding for long periods in
steam table.

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Yellow and Orange Vegetables
Carotenoids or yellow and orange pigments

 It is found in carrots, corn, winter squash, rutabaga, sweet
potatoes, tomatoes, and red peppers. These pigments are very
stable.
 Acids and alkalis affect this pigment minimally.
 Long cooking can dull the color while short cooking not only
prevents dulling of the color but also preserves vitamins and
flavours.
https://www.theculinarypro.com/vegetable-cooking-methods
INFORMATION SHEET
DIFFERENT METHODS OF COOKING VEGETABLE
As consumers demand healthier menu options, professional kitchens

today are incorporating more vegetables into their menus. The popularity of
locally grown and organic foods, along with the rise of vegetarian and
Mediterranean diets, has made vegetables very much in demand. Because
vegetables are delicate in nature and deteriorate quite rapidly, they must be
handled with extra care to maintain their integrity.
Vegetables are cooked to develop color, texture, and flavor. Because of

the vast varieties, cooking methods vary depending on the desired end
result. In professional foodservice production vegetables are often blanched
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or par cooked in boiling salted water as a mise en place step, and finished
by other cooking methods such as sautéing, frying, or roasting.
Equally important in this process is the added step of shocking the

vegetables in an ice water bath, which brightens and sets the color making
them more visually appealing. Some vegetables like roots or dried legumes
need prolonged cooking to tenderize and make them digestible, while others
like tender leafy greens, may only need a few seconds to help set their color.
Deep-frying, grilling, braising, and roasting develop distinct textures, colors
and flavors through carmelization or the addition of flavorful liquids.
Cooking Vegetables
 Cooking activates flavor molecules and provides important textural

changes to vegetables
 Use optimal cooking methods and techniques to preserve color, flavor,
texture and nutrients
 Overcooking can create bitter or unpleasant flavors to develop in
vegetables from the cabbage family; avoid overcooking
 Vegetables in the onion family mellow and sweeten when cooked
Terminology
Fiber
Common culinary terms used in cooking vegetables, including boiling,

deep-frying, roasting, or grilling. Here are a few that are often used in
vegetable preparation.
Blanch – To briefly cook for from 30 seconds up to two minutes. This

method is used for tomato concassé or stone fruits like peaches to loosen
the skin for peeling. It is also used for tender leafy greens and herbs
(spinach or basil.)

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Par Boil/Par Cook – Partially cooking for a longer time than the blanching
process. This may mean cooking the ingredient half-way or more for
finishing on the service line. This method is also applied to vegetables,
pasta, rice and other grains.
Al Dente – An Italian term meaning “to the tooth”, used to describe pasta
that is tender but still firm to the bite. This term is used to describe the
correct degree of doneness for vegetables, grains and other foods.
Moist Heat Cooking Methods
Boil/A l’anglaise
The French term “a l’anglaise” refers to cooking foods in water or other

liquids. Chef Thomas Keller of the French Laundry and Per Se restaurants
calls this “Big Pot Blanching”. It is a mise en place method commonly used
in professional kitchens when prepping quantities of vegetables for service.
Most any vegetable can be blanched, par-cooked, or fully cooked in

this fashion.The vegetables are submerged in a large quantity of rapidly
boiling water that is highly salted and then cooked for a proscribed amount
of time.They are then drained and plunged into an ice water bath to stop the
cooking process.
The blanching and shocking method brightens and sets the color of
the vegetables, especially green varieties.
Additionally, blanching acts as a preservative because the process
deactivates enzymes that turn plants soft, brown, or otherwise unsavory.

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Simmer
Some vegetables require a gentler moist heat cooking process.

Potatoes, when cooked by moist heat methods, should be simmered and not
boiled, because boiling will break down and disintegrate the potatoes leaving
some of it behind in the cooking liquids.
Potatoes are one of the exceptions to the moist heat cooking process because
they are started in cold water and slowly brought to a simmer. This cooks
the potato more evenly and reduces the risk of overcooking.
Poach
Poaching is a low-heat cooking method, from 180-190˚F/82-88˚C, in

aromatic liquids including court bouillon, stock, broth, coconut milk, juice,
butter or oil. This method is used for hearty root vegetables with stable
pigment colors including carrots, parsnips, rutabagas and turnips. Other
vegetables including fennel, onions, artichokes and leeks also can be cooked
in this style.
The butter or oil poaching method is similar to a confit cooking

method. It requires more cooking time, from 10 minutes up to an hour,
depending on the type of vegetable and its size.
Sous Vide

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Cooking by the sous vide method is done in a vacuum package with
an immersion circulator or hot water bath at190 °F / 88 °C. The vegetables
are trimmed, lightly seasoned, oiled and sealed. The cooking temperature
and method are similar to poaching. The advantage of vacuum packaging is
that it locks in all the flavors of the vegetables. The process can be used for
any type of vegetables.
Tips for Sous Vide Vegetable Cooking

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 Clean and prep vegetables into uniform shapes.
 Place vegetables in a vacuum pouch; add seasoning and oil or butter.
 Vacuum seal the pouch.
 Set thermal circulator or hot water bath to a temperature of 190 °F /
88 °C.
 Immerse the vegetables in the thermal circulator for the desired
amount of time.
 Remove and serve immediately or shock in an ice bath to hold for later
service. Reheat in a thermal circulator to the desired temperature.
 Although the sous vide method means cooking “under pressure” with
vacuum sealed bags, this method can be modified if a vacuum
packaging machine is not available.
 A hot water bath closely monitore with a thermometer can be
improvised for a thermal circulator.
Steam

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Tips for Steaming Vegetables
 Clean and cut vegetables into uniform shapes.

 Prepare a steamer set up in a pot with water and a perforated pan.
 Bring the water to a boil.
 Add the vegetable and cover with a lid.
 Cook the vegetables to the desired degree of doneness.
 Season and serve immediately or shock in an ice water bath for later
use.
Glaze
Sometimes called pan-steaming, the method of glazing is used for a

wide variety of vegetables. Glazing is done in a shallow pan with a small
amount of water, along with butter, sugar and salt. Add other herbs and
spices as desired. Various liquids including wine, stock, or juice can be
incorporated. Substitute olive oil or other infused oils for butter, and other
sweeteners including honey and maple syrup for sugar. Start the vegetables
from a raw state or par-cook and finished to order with a prepared glaze.

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Braise/Stew
Combination cooking methods, braising and stewing, begin by searing

or sweating the ingredients in fats and then adding liquids. Braises are
simple preparations of leeks or celery, heartier items of braised cabbage or
sauerkraut, or complex ones including ratatouille and Moroccan vegetable
tagine. Aromatics including onions or shallots, and garlic are layered with
bacon, ham, or salt pork. Peppers add a spicy heat. Wine or citrus juices
brighten up the preparation. Herbs and spices add depth and finish.
Tips for Braising and Stewing Vegetables
 Clean and prep all ingredients needed for the braise or stew.
 Begin by sweating aromatics including onions, shallots or garlic in a
braising pan.
 Add other ingredients from least tender to most tender as the
vegetables are cooking.
 Season with salt, pepper and spices.
 Add liquids including stock, wine, juice, coconut milk, or tomato
sauce.
 Cover and stew or braise either on the stovetop or in an oven. Finish
the braise or stew by reducing or thickening the liquid if needed.
 Remember that vegetables are relatively tender and will cook quickly
so monitor closely to avoid overcooking.

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Dry Heat Cooking Methods
Sauté
Sautéing vegetables are done from either a raw or a par cooked state.
If the vegetables are naturally tender like spinach, they can be quickly
sautéed with a little shallot and garlic in olive oil or butter and finished with
seasoning. Green beans, carrots and other vegetables are usually par-
cooked a l’anglaise and finished a la minute, in the same manner as tender
raw vegetables. Remember to have the pan hot.
Avoid overloading the pan because it causes the temperature to drop

and creates a steaming effect instead of sautéing. Stir-Frying is a sautéing
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process achieved in a wok. The technique is similar to sautéing and can be
done in a sauté pan if a wok is not available.
Tips for Sautéing
 Clean and cut vegetables into uniform shapes.

 Blanch or par cook vegetables as needed.
 Heat a sauté pan to a medium high temperature.
 Add the oil or fat to the pan.
 Add aromatics including shallots and garlic if desired.
 Add the vegetables to the pan.
 Avoid overloading the pan which drops the temperature and creates a
steamed effect.
 Cook the vegetables tossing occasionally to heat and cook evenly.
 Season with salt, pepper, herbs and/or spices.
 Serve immediately
Fry
Frying vegetables produces a crisp texture with a caramelized taste. It

uses more fats or oils in the cooking process than sautéing and is divided
into two categories; Pan-Fried and Deep-Fried. Vegetables cooked using
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these methods are often coated with breading or are batter dipped to create
fritters, tempura. The product may be pre-cooked or par-cooked before being
finished by frying. Proper oil temperature is important to evenly cook the
product, and provide a crisp texture and a golden color. Too much heat will
overcook the coating while leaving the vegetables cold or raw. Too little heat
and the product will be soggy and oily. For most frying methods, a
temperature of 325-350˚F/160-180˚C is ideal.
Tips for Pan-Frying Vegetables
 Prep ingredients and if desired bread the items with a three stage
breading process of flour, egg wash and breadcrumbs.
 Heat a large sauté pan or cast iron skillet
 Add oil to a depth of ⅛-¼”/3-6mm. Heat to approximately 325-
350˚F/160-180˚C
 Add the items and cook to a golden brown.
 Avoid crowding the pan as this will slow the cooking process, lower
the cooking temperature and produce a soggy product from the
increased moisture in the pan.
 Turn the items as needed to evenly cook the product on all sides.
 Drain on paper towels and season with salt and pepper.
 Serve immediately or hold hot to maintain texture.

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Deep-Fry
Deep frying is submerging food in hot oil at a temperature between

325-375˚F/160-190°C. When food is surrounded by hot fat, the surface
quickly seals preventing moisture from seeping out of the product.
Successful deep frying produces a crisp texture and a moist cooked filling on
the inside.

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As with pan frying, the foods are often breaded with a three stage process.
Vegetables can be sliced or julienne before breading to produce onion rings
or eggplant fries. Croquettes can be prepared with cooked and diced
vegetables and other ingredients bound with a sauce which are then shaped
and breaded. Or in the case of potatoes and other root vegetables, they can
be blanched and fried in various shapes or sliced and fried crisp to create
chips.
Batters prepared with buttermilk, beer or other liquid can also be

used for deep frying. Japanese tempura uses a light batter to coat the foods
before frying giving the finished product a very pale color yet light and crisp
texture. Vegetables and other ingredients can also be combined with the
batter and dropped from a scoop to produce fritters.
Deep-frying involves two methods for cooking items depending on

whether they are breaded or batter fried. Breaded products usually use the
basket method and batter frying uses the swimming method to avoid the
problem of the batter sticking to the basket. Batter-fried items are dipped
with a tongs and added to the fryer. A tongs, spider, or skimmer is used to
turn and lift the product from the fryer once finished cooking.

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Fritters
Grill/Broil
Grilling and broiling vegetables provides a rustic compliment to

menus. A variety of vegetables do well on the grill, but some stand outs
include asparagus, corn, eggplant, mushrooms, peppers, onions, tomatoes,
along with summer and winter squash varieties. With extra care, cabbage
and other leaf vegetables like radicchio, endive, or romaine can also be
grilled.
Grilling and broiling of vegetables is typically done at a lower

temperature than meats, from approximately 375-450 °F/190-230˚C.
The vegetables are often sliced, seasoned, and tossed or brushed with
oil before grilling. Marinades or vinaigrettes can also be incorporated either
before or after cooking. Radicchio and other leafy vegetables can be cut into
wedges with the core intact to hold them together. They can also be cut into
various shapes and skewered to make kabobs as vegetarian options or
combined with meats, poultry or seafood.
Broiling of vegetables is performed similar to grilling. Prepping is the

same but the vegetables are placed on a broiler pan and set under the heat
element. As with grilling, the vegetables should be turned so they brown and
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cook uniformly. Broiling is often done to char peppers and tomatoes for use
in sauces and salsa.
Tips for Grilling and Broiling Vegetables
 Prep-heat the grill or broiler between 375-450 °F/190-230˚C

 Clean and cut vegetables into uniform shapes
 Season with salt and pepper, brush or toss with oil or marinade
 Place on grill and begin cooking
 Turn vegetables to brown and score and brush with additional
marinade or oil to prevent drying
 Remove vegetables when the skin begins to blister and the middle
becomes soft.
 Remove when done and serve
 Different vegetables will take different amounts of time to cook. Plan
on grilling for 5 to 20 minutes
 Place small vegetables on skewers or use a grilling basket
Roast/Bake

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Roasting brings out the natural sweetness in vegetables by
concentrating the flavors and caramelizing the natural sugars in them.
Almost any vegetable, including artichokes, beans, cauliflower, and winter
squash are good candidates for roasting.
Heat and surface area are important in roasting because the smaller
the vegetables are cut the higher the oven temperature needs to be. Halved
winter squashes should be cooked at 350˚F/175˚C degrees while smaller cut
vegetables including asparagus, beans, or zucchini will need a hotter oven,
about 425˚F/220˚C. The vegetables are tossed with salt, pepper and oil.
Additional spices can be added as desired. Fresh herbs are usually added at
the end of the roasting process. Spread the vegetables out in a single layer
to facilitate browning.

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Tips for Roasting and Baking Vegetables
 Preheat oven between 350-425˚F/175-220˚C

 Cut vegetables in uniform shapes
 Toss the vegetables with salt, pepper, spices, and oil
 Spread the vegetables out in a single layer on a sheet pan lined with
parchment paper
 Place in oven and check after 10-12 minutes
 Turn the vegetables so they brown evenly
 Continue to cook until the desired degree of doneness is reached
 Check the doneness by tasting a piece for its texture
 If the vegetables are browned but not tender add a few drops of water
to stop the browning process and continue to cook in the oven
Gratin/en Casserole

QA Date:
Procedures BCAT
A baked gratin combines vegetables with sauces or other ingredients
that are layered in a casserole, and topped with bread crumbs or cheese.
Winter squash, Brussels sprouts, broccoli, and cauliflower are all types of
vegetables that work well in a gratin.
Blanch the vegetables prior to combining with a sauce, heavy cream,

or stock. Sautéed aromatic vegetables including onions, garlic, or leeks add
a nice compliment as do additional herbs and spices. Place in a buttered
casserole and top with bread crumbs and/or hard grating cheese (Gruyere,
Parmesan, and/or Romano). Bake in an oven and finish by browning under
a broiler or salamander. Finish with vinegar, toasted nuts, dried fruits
(currants, cranberries, raisins), or Parmesan cheese.

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Procedures BCAT
QA Date:
Procedures BCAT
INFORMATION SHEET
PREPARATION OF SAUCES AND ACCOMPANIMENTS FOR SERVING
VEGETABLES DISHES
Sauces
Is a term used in cookery to describe a wide range of flavored liquids
that are served as part of the meal, or dish. The addition of a sauce to a dish
can be used to transform the overall presentation of a dish by adding flavor,
moisture, richness and visual appeal.
Sauces come in a variety of different styles and consistencies. They
can be thick or thin, rich and creamy, or light and delicate. Depending on
the purpose, sauces can be strongly flavored, hot and spicy, or even sweet to
be served with a dessert.
The way in which the sauce is presented will depend very much on the
dish being served. The sauce may be served under the food, or served in a
separate dish or saucier.
Sauces are liquid and semi-liquid mixture.
Sauces are liquid that has been thickened by either:
 Egg yolks
 Roux
 Cornflour, arrowroot or starch
 Reducing cooking liquor or stock
Importance of Sauces
 Enhances flavour

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Procedures BCAT
 Some sauces helps in digestion. Ex.: Mint Sauce, Apple Sauce with
roast pork
 Enhances nutritional value of food
 Provides moisture, colour and shine to the food
Chef De Saucler
 Responsible for most of the sauces made in the kitchen of the Hotels
 He holds the one of the most demanding jobs of the kitchen in hotels
Accompaniments
 are complementary additions to the main ingredient of a meal.
Accompaniment also comes with a garnish of its own.
Sauces for Vegetables
Accompaniments for Vegetables

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Procedures BCAT
Sauce Boats
 A sauce boat, gravy boat or saucier is a boat-shaped pitcher in which

sauce is served. It often sits on a matching plate, sometimes attached
to the pitcher, to catch dripping sauce.
 Mainly sauce is served in this sauce boat in 5 hotels.

QA Date:
Procedures BCAT
LO3. PRESENT VEGETABLE DISHES
CONTENTS:
 Present vegetable dishes attractively
 Creative presentation techniques
 Factors to consider in plating vegetable dishes
 Hygienic food handling practices
 Safe work practices on presenting and plating vegetable
 Organizational skills and teamwork
 Waste minimization techniques
1. Vegetables are uniformly cut and attractively presented
2. Suitable plate are selected according to enterprise standards
3. Factors in plating dishes are observed in presenting poultry and game
dishes
4. Vegetables dishes are presented hygienically, logically and
sequentially within the required timeframe

following
EQUIPMENT LEARNING
MATERIALS
for lecture) Books
 Fresh
Television and
regulations
QA Date:
Procedures BCAT
EQUIPMENT LEARNING
MATERIALS
ranges
ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
TOOLS
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
QA Date:
Procedures BCAT
EQUIPMENT LEARNING
MATERIALS
toque,
caps,
hairnets
ASSESSMENT METHODS:
 Demonstration


QA Date:
Procedures BCAT
LO4. STORE VEGETABLE DISHES CONTENTS
 Observed hygienic handling and storing of vegetable
 Principles and practices of storing, freezing of fresh

vegetables
 Nutritional content of vegetables
 Culinary terms related to handling and storage of vegetables
 Utilization of leftover and trimmings
 Safe work practices
 Logical and time efficient work flow
 Principles and practices of hygienic handling and storage of

vegetables
 Waste minimization techniques and environment-friendly

disposal
1. Quality trimmings and other leftovers are utilized where and when
appropriate
4. Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements

following
EQUIPMENT LEARNING
MATERIALS
for lecture) Books
 Fresh
QA Date:
Procedures BCAT
EQUIPMENT LEARNING
MATERIALS
Television and
regulations
ranges
ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
TOOLS
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
and
- linen

QA Date:
Procedures BCAT
EQUIPMENT LEARNING
MATERIALS
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

QA Date:
Procedures BCAT
INFORMATION SHEET NO.
STORE VEGETABLE DISHES
Leave refrigerated produce unwashed in its original packaging or

wrapped loosely in a plastic bag. (Exceptions, such as mushrooms
and herbs, are noted below.) If your greens seem sandy or dirty—
think lettuce from the farmers’ market—rinse and dry them well,
then wrap them in a paper towel before placing in a plastic bag.
Fruits and vegetables stored at room temperature should be
removed from any packaging and left loose. The guidelines below
assume that your produce is ripe and ready to eat. Some items, like
apricots and avocados, will ripen faster in a paper bag on the
countertop (see below). The bag traps ethylene gas, which is
released by the produce and acts as a maturing agent. Want to
speed the process up even more? Put an apple in the bag, too.
Alfalfa sprouts Beets
Refrigerator: 3 days Refrigerator: 3 weeks
Tip: Separate the leaves from the roots
Apples before storing them separately in a
Refrigerator: 3 weeks plastic bag; the leaves will stay fresh
for up to 3 days.
Apricots
Refrigerator: 5 days Bell peppers
Tip: To ripen, keep at room Refrigerator: 1 week (green); 5 days
temperature in a paper bag until soft (red, yellow, and orange)
and fragrant.
Blackberries
Artichokes Refrigerator: 2 days (spread in a single
Refrigerator: 1 week layer on a paper towel–lined plate)
Tip: Discard damaged or moldy berries
Arugula, bagged and in clamshells before storing to prevent the spread of
Refrigerator: No matter how fresh the mold.
leaves look, follow the expiration date
on the package, since bacteria can Blueberries
develop. Refrigerator: 1 week
Tip: Discard damaged or moldy berries
Arugula, bunch before storing to prevent the spread of
Refrigerator: 5 days mold.
Tip: If the bunch has roots, wrap it in
a damp paper towel before bagging. Bok choy
Refrigerator: 3 days
Asparagus
Refrigerator: 3 days Broccoli
Tip: Trim the ends before wrapping Refrigerator: 1 week
the spears in a damp paper towel,
then in a plastic bag. Broccoli rabe
Refrigerator: 1 week
Avocados
Refrigerator: 3 days Brussels sprouts
Tip: To ripen, keep at room Refrigerator: 1 week
temperature in a paper bag until soft.
Cabbage, green and red
Bananas Refrigerator: 2 weeks
Countertop: 5 days
Tip: Ripe bananas can be frozen for Cabbage, savoy and napa
baking (the skins will blacken, but the Refrigerator: 1 week
flesh will be fine).
Cantaloupe
Peaches Refrigerator: 5 days (whole); 3 days
Refrigerator: 5 days (cut)
Tip: To ripen, keep at room Tip: To ripen, keep at room
temperature in a paper bag until soft temperature in a paper bag. Before
and slightly fragrant. slicing the melon, wash the rind
thoroughly to prevent the
Pears transmission of bacteria.
Tip: To ripen, keep at room Carrots
temperature in a paper bag until soft. Refrigerator: 2 weeks
Peas, English and in pods Cauliflower

Refrigerator: 4 days Refrigerator: 1 week
Tip: Leave them in the pods until
ready to eat. Celery
Refrigerator: 2 weeks
Pineapple
Countertop: 5 days (whole) Chard
Refrigerator: 3 days (sliced) Such as Swiss and rainbow
Plums
Refrigerator: 5 days Cherries
Tip: To ripen, keep at room Refrigerator: 3 days (in an open bag or
temperature until soft and the skins bowl)
develop a silvery, powdery coating.
Chili peppers, fresh
Pomegranates Refrigerator: 2 weeks
Refrigerator: 3 weeks (whole); 3 days Note: Dried chili peppers will keep for
(seeds) 4 months in an airtight container.
Potatoes, new and fingerling Clementines

Pantry: 5 days (make sure air can Refrigerator: 5 days
circulate around them)
Collard greens
Potatoes—red, russet, Yukon gold, Refrigerator: 5 days
and others
Pantry: 3 weeks (make sure air can Corn, unshucked
circulate around them) Refrigerator: Best on the first day; 3
days are possible.
Radicchio
Refrigerator: 4 days Cranberries
Refrigerator: 1 month

QA Date:
Procedures BCAT
Radishes
Refrigerator: Best up to 3 days; 2 Cucumbers
weeks are possible Refrigerator: 5 days
Tip: Remove the leaves to prolong
freshness. Eggplant
Raspberries
Refrigerator: 3 days (in a single layer Endive
on a paper towel–lined plate) Refrigerator: 5 days
Tip: Discard damaged or moldy
berries before storing to prevent the Escarole
spread of mold. Refrigerator: 3 days
Rhubarb Fennel
Refrigerator: 1 week Refrigerator: 1 week
Tip: Do not eat the leaves; they can be
toxic if consumed in large quantities. Garlic
Pantry: 2 months (make sure air can
Rutabaga circulate around it)
Pantry: 1 week
Refrigerator: 2 weeks Ginger
Scallions Tip: Ginger can be frozen for up to 6
Refrigerator: 5 days months. It’s not necessary to thaw it
before grating.
Shallots
Pantry: 1 month (make sure air can Grapefruit
circulate around them) Countertop: 1 week
Snow peas
Refrigerator: 4 days Grapes
Refrigerator: Best up to 3 days; 1 week
Spinach, bagged and in clamshells is possible (in a bowl or ventilated
Refrigerator: No matter how fresh the plastic bag).
leaves look, follow the expiration date
on the package, since bacteria can Green beans
develop. Refrigerator: 1 week
Spinach, bunch Herbs, leafy

Refrigerator: 3 days Refrigerator: 3 days (basil, cilantro,
chives, tarragon); 5 days (parsley,
Squash, summer mint)
Refrigerator: 5 days Tip: Wrap the bunch in a damp paper
towel before bagging.
Squash, winter
Such as acorn, butternut, delicata, and Herbs, woody
spaghetti Such as rosemary and thyme
Pantry: 3 months (whole) Refrigerator: 2 weeks
Refrigerator: 1 week (cut)
Honeydew
Strawberries Refrigerator: 5 days (whole); 3 days

QA Date:
Procedures BCAT
Tip: Discard damaged or moldy (cut)
berries before storing to prevent the Tip: To ripen, keep at room
spread of mold. temperature in a paper bag. Before
slicing the melon, wash the rind
Sugar snap peas thoroughly to prevent the
Refrigerator: 4 days transmission of bacteria.
Sweet potatoes and yams Jicama

Pantry: 2 weeks (in a paper bag) Refrigerator: 1 week
Tangerines Kale
Refrigerator: 1 week Refrigerator: 3 days
Tomatillos Kiwis
Refrigerator: 1 month (in a paper bag) Refrigerator: 4 days
Tomatoes Leeks
Countertop: 3 days Refrigerator: 1 week
Tip: To ripen, keep at room Tip: Cut off and discard the dark
temperature in a paper bag. green tops and keep the roots intact.
Turnips Lemons
Refrigerator: 2 weeks Refrigerator: 3 weeks
Tip: Separate the leaves from the
roots before storing them separately in Lettuce, bagged and in clamshells
a plastic bag; the leaves will stay fresh Refrigerator: No matter how fresh the
for up to 3 days. leaves look, follow the expiration date
on the package, since bacteria can
Watercress, bagged and in develop.
clamshells
Refrigerator: No matter how fresh the Lettuce, head
leaves look, follow the expiration date Refrigerator: 5 days (iceberg can last
on the package, since bacteria can for 2 weeks)
develop.
Limes
Watercress, bunch Refrigerator: 3 weeks
Mangoes
Watermelon Refrigerator: 4 days
Refrigerator: 1 week (whole); 2 days Tip: To ripen, keep at room
(cut) temperature in a paper bag until soft.
Tip: If you can’t refrigerate the melon
whole, keep it in the pantry at a cool Mushrooms
temperature. Refrigerator: 1 week (in a paper bag)
Zucchini Mustard greens

Nectarines
Tip: To ripen, keep at room

QA Date:
Procedures BCAT
temperature in a paper bag until soft.
Okra
Refrigerator: 3 days (in a paper bag)
Onions
Pantry: 2 months (whole; make sure
air can circulate around them)
Refrigerator: 4 days (cut)
Oranges
Countertop: 3 days
Parsnips
Refrigerator: 1 month
ACTIVITIES PERSON RESPONSIBLE

QA Date:
Procedures BCAT
SELF-CHECK NO.

QA Date:
Procedures BCAT
ANSWER KEY
SELF-CHECK NO.

QA Date:
Procedures BCAT
TASK SHEET
TITLE:
PERFORMANCE OBJECTIVE:
SUPPLIES/MATERIALS:
EQUIPMENT:
STEPS/PROCEDURE:

QA Date:
Procedures BCAT
PERFORMANCE CRITERIA CHECKLIST
TASK SHEET
Trainee’s Name: __________________________________ Date: ________________
CRITERIA YES NO
The trainee

QA Date:
Procedures BCAT
LEARNING OUTCOME STORE VEGETABLE DISHES
4:
CONTENT:
 Observed hygienic handling and storing of vegetable

 Principles and practices of storing, freezing of fresh vegetables
 Nutritional content of vegetables
 Culinary terms related to handling and storage of vegetables
 Utilization of leftover and trimmings
 Safe work practices
 Logical and time efficient work flow
 Principles and practices of hygienic handling and storage of
vegetables
 Waste minimization techniques and environment-friendly

QA Date:
Procedures BCAT
disposal
1. Quality trimmings and other leftovers are utilized where and when
appropriate
4. Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements

following
EQUIPMENT LEARNING
MATERIALS
for lecture) Books
Overhead Projector  Fresh Video (CD)
Television and
Whiteboard
 Dried
regulations
ranges
ovens
Microwaves
Grills and griddles
Deep fryers
Salamanders
Food processors
Blenders
Mixers
Slicers
Pans
Utensils
Tilting fry pan
Steamers
Baine marie
Mandoline
TOOLS

QA Date:
Procedures BCAT
EQUIPMENT LEARNING
MATERIALS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGY:
:Lecture/ demonstration
 Film
 Exposure trips
ASSESSMENT METHOD:
 Demonstration

QA Date:
Procedures BCAT

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COMPETENCY BASED LEARNING MATERIAL

Document No. STP-ISS-08-04-10-002

2 Prepare Stocks, Sauces Preparing Stocks, TRS512331

4 Prepare Salads and Preparing Salads and TRS512382

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Preparing Vegetables TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

10 Prepare Poultry and Game Preparing Poultry and TRS512333

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared TRS512340

UNIT OF COMPETENCY Prepare Vegetable Dishes

NOMINAL DURATION: 24 Hours

SUMMARY OF LEARNING OUTCOMES:

1. Tools, utensils and equipment are cleaned, sanitized and prepared

EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

 LCD Projector (optional for Forms of vegetable  Manuals

Learning Experiences / Activities

PERFORM MISE EN PLACE.

Go through the learning activities outlined for you

The output of this LO is a complete Institutional

This Learning Outcome deals with the

Go through the learning activities outlined for you

After doing all the activities for this LO1: Perform

INFORMATION SHEET 1.1-1

TOOLS AND EQUIPMENT NEEDED IN PREPARING VEGETABLE

Document No. STP-ISS-08-04-10-002

In a professional kitchen, you’ll most likely find a French mandolin; it’s a

Document No. STP-ISS-08-04-10-002

In a restaurant, we used large stock pots and colanders to strain pasta in

It can also be used as a scoop. I use mine for removing vegetables

One of the hardest things to do is create soft, velvety, creamy mashed

Document No. STP-ISS-08-04-10-002

Document No. STP-ISS-08-04-10-002

In this lesson, you will be able to:

Document No. STP-ISS-08-04-10-002

Roots and tubers

Beet, Carrot, Celery root, Parsnips, Radish, Turnip, Rutabaga,

Cabbage, Broccoli, Cauliflower, Brussels sprouts, Kohlrabi

Onion, Scallion, Leek, Garlic, Shallot

Spinach, Beet greens, Lettuces, Endive, Chicory, Swiss chard,

Stalks, stems, and shoots

Globe artichoke, Asparagus, Celery, Fennel

 Identify the proper techniques in handling vegetables

Document No. STP-ISS-08-04-10-002

 Wash all the vegetables thoroughly.

 Wash green, leafy vegetables in several changes of cold water. Lift

 After washing, drain well and refrigerate lightly covered to prevent

 With a few exceptions, do not soak vegetables for long periods.

 Cabbage, broccoli, Brussels sprouts, and cauliflower may be

 Limp vegetables can be soaked briefly in cold water to restore

 Dried legumes are soaked for several hours before cooking to

Peeling and Cutting

Document No. STP-ISS-08-04-10-002

 Cut vegetables into uniform pieces for even cooking.

 Peel and cut vegetables as close to cooking time as possible to

Treat vegetables that brown easily (potatoes, eggplant, artichokes,

 sweet potatoes) with an acid, such as lemon juice, or an

 Save edible trim for soups, stocks, and vegetable purees.