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    l2 Quarter 2 Week 1 - Prepare Mise en Place

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    Gwyneth Vicente
    The document discusses preparing vegetable dishes, including classifying vegetables by plant part or chemical composition and considering factors like freshness when choosing vegetables. It also covers nutritional values of vegetables like vitamins A, C, and B, and methods for preparing vegetables such as washing, soaking, peeling, and basic cut techniques.

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    l2 Quarter 2 Week 1 - Prepare Mise en Place

    Uploaded by

    Gwyneth Vicente
    59 views38 pages
    The document discusses preparing vegetable dishes, including classifying vegetables by plant part or chemical composition and considering factors like freshness when choosing vegetables. It also covers nutritional values of vegetables like vitamins A, C, and B, and methods for preparing vegetables such as washing, soaking, peeling, and basic cut techniques.

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    The document discusses preparing vegetable dishes, including classifying vegetables by plant part or chemical composition and considering factors like freshness when choosing vegetables. It also covers nutritional values of vegetables like vitamins A, C, and B, and methods for preparing vegetables such as washing, soaking, peeling, and basic cut techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    59 views38 pages

    l2 Quarter 2 Week 1 - Prepare Mise en Place

    Uploaded by

    Gwyneth Vicente
    The document discusses preparing vegetable dishes, including classifying vegetables by plant part or chemical composition and considering factors like freshness when choosing vegetables. It also covers nutritional values of vegetables like vitamins A, C, and B, and methods for preparing vegetables such as washing, soaking, peeling, and basic cut techniques.

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    © All Rights Reserved
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    You are on page 1of 38

    Quarter 2 Prepare Vegetable Dishes

    PERFORM MISE EN PLACE


    LEARNING COMPETENCIES
    I can prepare ingredients according to
    a given recipe, required form and
    time frame thaw frozen ingredients
    and wash raw vegetables following
    standard procedures.
    Vegetables are plants or
    parts of plants like leaves,
    fruits, tubers, roots, bulbs,
    stems, shoots, and flower
    used in a dish either raw or
    cooked.
    Vegetables give color,
    texture and flavor to our
    meals. They also give
    vitamins and minerals.
    Vegetables are important sources of many
    nutrients, including potassium, dietary fiber,
    folate (folic acid), vitamin A, and vitamin C.
     Diets rich in potassium may help maintain

    normal blood pressure. Vegetable sources of


    potassium include sweet potatoes, white
    potatoes, white beans, tomato products
    (paste, sauce, and juice), beet greens,
    soybeans, lima beans, spinach, lentils, and
    kidney beans.
    Dietary fiber from vegetables, as part of
    an overall healthy diet, helps reduce
    blood cholesterol levels and may lower
    risk of heart disease. Fiber is important
    for proper bowel function. It helps
    reduce constipation and diverticulosis.
    Fiber-containing foods such as
    vegetables help provide a feeling of
    fullness with fewer calories.
     Folate (folic acid) helps the body form
    red blood cells. Women of childbearing
    age who may become pregnant should
    consume adequate folate from foods.
    This reduces the risk of neural tube
    defects, spinal bifida, and anencephaly
    during fetal development.
     Vitamin A keeps eyes and
    skin healthy and helps to
    protect against infections.
     Vitamin C helps heal cuts
    and wounds, and keeps teeth
    and gums healthy. Vitamin
    C aids in iron absorption.
    Perform Mise’ En Place
    Classifications of Vegetables
    A. According to parts of plants
    a.Gourd family
    cucumber, pumpkin,

    Sayote



    Classifications of Vegetables
    B. Seeds and pods
    beans, peas, corn, okra

    pods
    Classifications of Vegetables

    C. Fruit Vegetables
    -avocado, eggplant,
    sweet pepper, tomato
    Classifications of Vegetables

    D. Roots and tubers


    beetroot, carrot,
    radish, turnip,
    artichoke, potato,
    sweet potato
    Classifications of Vegetables
    E. Cabbage family

    cabbage, broccoli,
    cauliflower, Brussels
    sprouts, bokchoy or pechay
    Classifications of Vegetables

    F. Onion family
    onion, scallion or
    spring Onion, leek,
    garlic, shallot
    Classifications of Vegetables
    G. Leafy greens
    spinach, lettuce, cabbage
    Classifications of Vegetables
    H. Stalks, stems, and shoots
    artichoke, asparagus, celery, fennel, bamboo shoots
    Classifications of Vegetables

    I. Mushrooms
    Classifications of Vegetables
    2. According to Chemical Composition
     Carbohydrates-rich vegetables – seeds, roots,
    tubers
     Protein-rich vegetables –legumes, peas, beans
     Fat-rich vegetables – nuts, olives, avocado
     High moisture content – mushroom,
    tomatoes, radish, green leafy vegetables
    Factors to consider
    in choosing good
    quality vegetables
    1.Freshness
    Fresh vegetables should be crispy and bright in colors.
    2. Absence of decay or insect infestation
    3. No mechanical damage or injury
    4. Right degree of maturity
    5. Variety
    Different varieties differ in color, shape, texture, and
    sometimes flavor.
    Vegetables are good
    sources of food
    nutrients that are very
    important in everyday
    meals.
    Nutritional Value
    of Vegetables
    •Vitamin A
    Green leafy vegetables are
    -

    sources of vitamin A.
    Example:
    alugbati, ampalaya leaves,
    kalabasa leaves, malunggay,
    petchay and sili leaves
    Vitamin C
    - Yellow vegetables
    Example:
    cabbage – type vegetables bell
    peppers
    lettuce potatoes
    dark green and yellow vegetables
    Vitamin B
    – complex beans and leafy greens

    Example:
    ampalaya tops, kulitis, pepper leaves,
    saluyot, dried beans
    Complex carbohydrates

    Complex carbohydrates are carbohydrate molecules


    with more than 20 – sugar residue. They are called
    as polysaccharide.
    Functions of Carbohydrate:
    1. Source of energy ( protein sparing and prevents ketosis)
    2. Source of B-vitamins for CHO metabolism

    3. Type of carbohydrate chosen determines:

     Fiber content

     Glycemic load of diet

     Nutrient density and phytochemical content

    Example:
    wheat bran ,whole grain breads and cereals, cabbage,
    Carrots, Brussels sprouts
    Methods of Preparing
    Fresh Vegetables
    Washing
    1.Wash all vegetables thoroughly
    2.Scrub well unpeeled vegetables, like potatoes for baking
    3.Wash green leafy vegetables in several changes of cold water
    4. After washing, drain well and refrigerate lightly covered to
    prevent drying.

    1 2 3 4
    Soaking
    1. Do not soak vegetables for long periods to prevent
    flavor and nutrient loss.
    2. Cabbage, broccoli, cauliflower may be soaked for
    30 minutes in cold salted water to eliminate insects.
    3. Limp vegetables can be soaked briefly in cold

    2 3
    water to restore crispness.
    1
    Peeling and Cutting
    1. Peel vegetables as thinly as possible.
    2. Cut vegetables into uniform pieces for even cooking
    3. Treat vegetables that brown easily with acid
    (potatoes, eggplants, sweet potato) or hold under water
    until ready to use.
    4. Save edible trim for soups, stocks and purees.

    1 2 3 4
    Basic Cuts

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