Vegetables and seafoods

Overview
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.
 Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may
lower risk of heart disease.
 Folate (folic acid) helps the body form red blood cells.
 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.

Mise En Place
Mise en place: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to
the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the
ingredients.

Tools and Equipment Needed in Preparing Vegetables

1. Paring knife- Used for cutting small vegetables, peeling fruits, or slicing awkwardly-shaped ingredients.
2. Chef’s Knife-Used for cutting meat, dicing vegetables, slicing herbs, and chopping nuts.
3. Chopping board- A thin, flat piece of cut wood, hard plastic, or other hard material, used for cutting food on.
4. Colander- A kitchen utensil used to strain foods such as pasta or to rinse vegetables.
5. Oven- An oven is a chamber used for cooking, heating, baking and grilling food.
6. Mixing Bowls- A bowl is a typically round dish or container generally used for preparing, serving, or consuming
food.
7. Utility tray- Used to hold ingredients in large quantities.
8. Sauté pan-Typically used for sautéing
9. Steamer- Steamers are used primarily to cook vegetables, seafood, and other foods where moisture retention is
essential to visual appearance and taste.

Classification of Vegetables

According to Parts of the Plants

1. Stem Vegetables
It is an edible part of the plant which shoots from the roots or bulb and it always grows above the ground unlike
roots or bulb. Examples are Artichoke, Asparagus, Celery, Fennel, Bamboo, and Shoots.

2. Leaves Vegetables
Vegetables that are leafy belong in this category such as spinach, cabbage, water cress, lettuce, bok choy, gai
lan, choy sum, brussels sprouts, witloof, silverbeet, radicchio, kale, collard leaves, Swiss chard, mustard leaves, and
fenugreek leaves.

3. Flower Vegetables
Plants that have flowers is used as vegetables in the culinary world. They are seasonal and abundant during a
particular season of the year. Examples of these are cauliflower, broccoli, courgette flowers, squash blossoms,
artichoke, agati (dok kae, Thailand), banana flower, and lotus.

4. Stalk or Bulb Vegetables

Bulbs are generally in layers of skin and they are very strong in flavour . Examples are onion, garlic, spring
onion, leek, kohlrabi, fennel and shallots.
5. Seed Vegetables (Beans)
This category include legumes which is used as food, it is actually the fruit of the plant of which the seed is
eaten, sometimes its peeled like green peas. Some example are mungbean, garbanzos, coepea, kidney bean, soy bean
and white bean.

6. Root Vegetables
This category includes plants of which roots are edible and is used as vegetables. Usually long, round, and
swollen taproot. Some examples of root vegetables are beet, carrot, radish, horseradish, turnip, celeriac, daikon,
enset, jicama, konjac, maca, arrowroot, Chinese water chestnut, taro, and etc.

7. Tuber Vegetables
They are usually located at the end of the plant root attached as a lump of rock, e.g. potato. These
vegetables are potato, cassava, sweet potato, taro, Jerusalem artichoke, yam, yacon, kumara, etc.

8. Fruit Vegetable
The vegetables that bear fruits are under this category. Examples are beans, legumes, tomatoes, avocado,
bitter gourd, eggplant, caigua or bottle gourd, bell peppers, ackee, African eggplant, ash gourd or winter melon,
chayote and other plants.

9. Fungi Vegetables
Commonly known as mushrooms, and various types are available of which some are edible and some are
poisonous. Some examples are button mushroom, enoki, oyster, shitake, truffles, portabello, boletus, chanterelles,
grifola fondosa, morchella, shimeji, straw mushroom, porcini, morel, etc.

According to Chemical Composition

 Carbohydrates
 Protein
 Fat
 High moisture content –

According to Nutritive Value

 Vitamin A
 Vitamin C
Vitamin B (complex)

Preparing Fresh Vegetables

1.Washing
2. Soaking
3. Peeling and Cutting

Basic Knife Cuts of Vegetables

1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width.
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne-knife cut in which the food item is cut into long thin strips, similar to matchsticks.
7. Batonnet – making long rectangular cut. Means "little stick". It is also the starting point for the small dice.

4. Serving
Fresh produce should be placed unrefrigerated on the table not longer than two hours.
Use a cooler with ice or ice gel packs to transport or store cut fresh vegetables at picnics or other summer
events. Keep raw meats in a separate cooler.
Components of Vegetables

A. Flavor Components of Vegetables

1. Sugar – Fructose
2. Glutamic Acid
3. Sulfur compounds

B. Color Components of Vegetables

1. Chlorophyll
2. Carotenoids
3. Flavonoids

THAWING OF FROZEN VEGETABLES

Thawing frozen vegetables is actually a little more complex than the standard method of thawing meats and seafood
overnight in the refrigerator.

Foods remain safe while frozen but danger sets between 4˚C to 60˚C when bacteria multiply rapidly. Thaw foods in
the refrigerator in cold water less than 70 % or in the microwave if cooking take place immediately.

Effects of Cooking Vegetables

1. Changes in texture - Fibers are either softened or toughened.

2. Water is either lost or absorbed.
3. Changes in color Cooking for a short time, helps maintain color.
4. Changes in nutrients

General Rules of Vegetable Cookery

 Don‘t overcook.
 Prepare vegetable as close to service time as possible and in small quantities.
 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.
 Cook green vegetables and strong – flavored vegetables uncovered.

Standard Quality of Cooked Vegetables

1. Color
2. Appearance on plate
3. Texture
4. Flavor
5. Seasonings
6. Sauces
7. Vegetable combinations

Points to be Considered Before Buying Vegetables and Fruits

1. The price of the vegetables

2. Geographical location
3. The vegetable you need
4. Quantity of buying
5. Freshness of the vegetables
6. Good quality
 Methods of Cooking Vegetables

1. Boiling – cooking in boiling water.

Boil – to heat a liquid over high heat until bubbles form and rise rapidly to the surface.
2. Braising – method of cooking in slow fire.
Braise – to crush food slightly, enabling more of the flavour to be released while cooking
3. Steaming- cooking by hot steam or tightly covered steamer.
Steam – to cook food with steam from boiling water.
4. Pressure cooking – cooking with the use of pressure cooker
a. time saving.
b. vegetables are cooked for short period of time, thus nutrients are better conserved.
5. Sautéing – cooking on top of the stove using small amount of fat or butter.
Sauté – to fry quickly in oil or fat, over high heat, stirring or turning the food to prevent burning.
6. Baking – cooking in a dry heat.
Bake – to cook in an oven using dry heat.
7. Frying- dry heat cooking using oil.
Fry – to cook in a fat or oil.
8. Deep frying - cooking vegetables in hot fat deep enough to cover the vegetables.
9. Broil – quick cooking by direct heat.

Preparation of Sauces and Accompaniment for Serving Vegetable Dishes

The French term sauce is derived from the Latin word salus which means salted. For Italians and Spanish
people, they call it salsa. Sauces are meant to enjoy and compliment foods, and make them more interesting to eat.

1. Mayonnaise – is a cold sauce made with eggs and olive oil. This is best used as dressings for salads and
also goes well with sandwiches and the traditional fish and chips.

2. Hollandaise – is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns. It
is popular with steaks and vegetables like broccoli and cauliflower.

3. Tomato Sauce – are made with tomatoes and gives authentic flavor to recipes. This is used in traditional
ham and bacon, specifically using tomato puree.

4. Brown Sauce – is also called as espagnole, which is made with a meat stock, done by simmering it for
hours until it reduces to a thick, rich brown sauce. This particular sauce is the perfect accompaniment for
grilled or roasted red meat.

5. Veloute – is made with a roux of flour and butter. This is good for white meats and perfect for continental
cuisine.

6. Bechamel – is also a roux made of milk flavoured with nutmeg. This sauce goes well with lasagne, cannel
oni and casserole dishes.

Guidelines for Plating Food

1. Choose the Perfect Plate

Selecting the right plate for your meal is the key to attractive food presentation. Here are some things to
keep in mind:
 Choose the right plate
 Choose the right size plate
  Choose a complementary plate color

2. Placing Your Ingredients

Here are a few of the most important aspects to consider as you build your dish:
 Plate with a clock in mind
 Use moist ingredients as your base
 Serve odd amounts of food.
 Place food to create flavor bites.
 Don't overcrowd your plate.

3. Pay Attention to the Details

As you plate your dish, you'll also want to pay attention to the details:
 Think about color and contrast
 Create height on your plate.
 Use texture to enhance your dish.

4. Design and Create with Sauces

Once you've plated your main ingredients, you're ready to top your dish with delicious sauces. Don't just
pour the sauce carelessly all over the plate. Instead, think of your squeeze bottle or spoon as a paintbrush, and your
sauce as a medium. Then, use them to enhance your plate.
.

5. Use Garnishes Purposefully

 Choose edible garnishes
 Place garnishes purposefully

Plating Tools

1. Decorating Brushes -Decorating brushes have a variety of applications. You can use them for both detailed line
work and broad strokes as you apply sauces, or when plating purees and coulis beneath meat or vegetables.
2. Garnishing Kits- It come with everything you need to garnish all of your signature dishes, including plating
wedges, tongs, squeeze bottles, and brushes.
3. Molds- are also very important when plating food. By cutting ingredients to a specific shape and size, you'll
provide visual appeal and keep your plate tidy.
4. Precision Tongs-on hand for placing garnishes or small, delicate foods. Many tongs also feature micro-serrations
for improved grip and stability.
5. Plating Wedges-come pre-cut with flat, round, or pointed edges and are perfect for smearing sauces and other
soft ingredients into designs on your plate.
6. Shavers- work well when shaving or grating chocolate, hard cheeses, or soft vegetables on top of your finished
creations.
7. Spoons- Saucier spoons help you drag smears of sauce across your plate, and you can also choose a utensil with a
tapered bowl that's perfect for drizzling and pouring.
9. Squeeze Bottles- are ideal when applying sauces or aiolis to your finished plate. Many of these items come with
adjustable, precision control tips that allow you to apply the perfect amount of product.

Tools and Equipment Needed in Seafoods Preparation

1. Fish bone tweezers- are used for removing small bones from raw fillet of fish. The ends perfectly touch,
allowing you to grip the most bone and pull them out.
2. Kitchen shear- also known as kitchen scissors, are intended for cutting, trimming food such as meat and fish.
3. Shellfish knives-this is a classic looking pocket knife ideal for gently opening oyster and shellfish.
4. A cutting board (or chopping board) is a durable board on which place material for cutting. The kitchen
cutting board is commonly used in preparing food.
 5. A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be
accomplish with a few a few general purposes.
6. Rubberized gloves-Its primary purpose is the protection of the hand in performing tasks especially during the
preparation of fish.
7. Brushes made for multiple kitchen tasks. They can be used for sanitary cleaning or they can be used to clean
food, such as fruits, mushrooms, or shellfish. Kitchen brushes are available in any shapes.
8. A spatula is a hand-held tool that is used for lifting, flipping, or spreading.
9. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning foods.
10. A grill is a device used for cooking food. With a grill, food is usually roasted.
11. Tongs-used for picking up pieces of coal and placing them on a fire without burning fingers or getting them
dirty
12. Plating Plate- Choose your plate wisely by making sure it's big enough
to allow your food to stand out.
13. Oven- is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most
commonly used for cooking.
14. Refrigerator -sometimes called fridge is a machine for keeping it is cold or good (unspoiled) for a longer
period of time.
15. Plastic Packaging for frozen-used for packing frozen products like fish and meat.
16. Sheet pan, baking tray or baking sheet is a flat, rectangular metal pan or ceramic used in an oven.
17. Fish scale- is a kitchen tools used for taking out the scales of the fish.

Composition and Nutritive Value of Fish

Fish and shellfish contain high quality protein and other essential nutrients and are important part of a healthful
diet. In fact, a well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and aid in
children’s proper growth and development. Fat Fish are those that are high in fat and lean fish are those are least in
fat. It is important to recognize the kind of fish that we are going to prepare and cook so that we can know what
cooking methods are suitable in that kind of fish to prevent overcooked and undercooked. Overcooking of seafood
can cause loss of flavor and lessen the nutrients value. Undercooked seafood can leads also into poisoning.

A fish is made up of water, protein, fats and small amount of minerals and vitamins. It has very little connective
tissue. This means that:

1. Fish cooks very quickly, even at low heat.

2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to preserve
moistness and provide variety.
4. Cooked fish must be handled very carefully.

Fish are divided into two types:

A. Fat Fish – the term “fatty fish” these are the tastiest and healthiest food from the sea. Oily fish and full of
omega -3 fatty acids such as (salmon, tuna, trout, mackerel).
B. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)

Classifications of Seafood

Fish products are divided into two categories

1. Fin fish – fish with fins and internal skeletons
A. Saltwater fish –
1. Flatfish

Flounder
 Sole

2. Round fish
Black sea bars
Bluefish
Cod
Grouper
B. Freshwater fish
Cat fish -round
Eel -round
Tilapia
2. Shell fish – fish with external shells but no internal bone structure. They have hard
outer shells.
Two classifications of Shellfish
A. Mollusks – are soft sea animals
 Bivalves – they have a pair of hinged shells (clams, oysters)
 Univalves – they have a single shell (abalone)
 Cephalopods – (octopus, squid)
B. Crustaceans-are animals with segmented shells and jointed legs (shrimps, crabs)

Market Forms of Fish

1. Whole round- completely intact, as caught
2. Drawn- viscera removed
3. Steak- cross section slices, each containing a section of backbone.
4. Dressed-viscera, scales, head, tail and fins are removed.
5. Fillets – boneless side of fish, with or without skin.
6. Butterflied fillets – both sides of a fish still joined, but with bones removed.
7. Sticks or tranches – cross-section slices of fillet

Characteristics and Market forms of Shellfish

Characteristics

A. Mollusks
 Oysters have rough, irregular shells.
 Flesh of oyster is extremely soft and delicate and contains high percentage of water.
 Hard-shell clams – can be eaten raw
 Soft-shell clams are called steamers. The usual way to cook is to steam.
 The shells of mussels are not as heavy as clamshells, yellow to orange in color and firm but tender when
cooked.
 Scallops are creamy white in color and have a sweet flavor.
 Squid is somewhat chewy and are cut up or either fried quickly.

B. Crustaceans
 The lobster shell is dark green or bluish green but turns red when cooked
 Live lobster must be alive when cooked.
Market Forms of Shellfish
A. Mollusks
1. live in the shell
2. shucked – fresh or frozen
 3. canned

B. Crustaceans
1. live
2. cooked meat, fresh or frozen.

Standardized Recipe

A standardized recipe is a complete, specific set of written instructions for cooks to produce consistent, high-
quality recipes every time!

Elements of a Standardized Recipe

1. Recipe Title – This is the name of the product being created.

2. Recipe Category – This is the classification of the creditable component(s) being claimed for reimbursement
(fruit, vegetable, meat or meat alternate, bread or grain, and dairy).

3. Serving Size – This is the single required portion of the final product being served to a child.

4. Recipe Yield - This is the total number of servings available when the final product is made.

5. Equipment and Utensils to Use – Listing of cooking and serving tools

needed to produce and serve the food item.

6. Ingredients – Food items used in the recipe.

7. Weight and Volume of each ingredient – This is the required amount of each ingredient in the recipe.
8. Preparation Instructions – These are the specific directions for preparing the recipe.
9. Cooking Temperatures and Time – This is the appropriate temperature and amount of time needed for the highest
quality product.
10. Food Safety Guidelines – Includes procedures designed to ensure the safety the food being produced throughout
the preparation and serving. (i.e. cooking to proper internal temperatures, cross contamination)
11. Food Costs – This is the figured cost of one serving.
12. Nutrient Analysis Data – This is a listing of the nutrients per serving (i.e. calories, protein, fat, carbohydrates,
etc.)

FISH PROCESSING
Fish processing involves preparing fish and seafood for delivery to consumers. Once fish is harvested, it must
undergo several steps before it’s ready to be sold in the market. The process includes gutting, filleting and packaging
of the product. product.

Fish processing generally involves the following steps:

1. Sorting fish by size and species

2. Loading fish into a machine to remove heads
3. Moving fish to a cleaning machine to remove tails, scales and entrails
4. Removing fins
5. Washing thoroughly

Storing of Fish and Shellfish

Fresh Fish
1. On crushed ice – use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or container
or store in separate box away from other foods.
 a. Whole fish should drawn (that is viscera remove) as soon as possible because the entrails deteriorate
quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in original moisture proof wrap
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must
wrap and freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh
when received, it may not be fresh after few days in storage.
Frozen Fish
1. Store at 0°F (-18°C. or colder.
2. Keep well wrapped to prevent freezer burn
3. Maximum storage time: Fat fish – 2 months; Lean fish-6 months
4. Rotate stock – first in, first out.
Oyster
1. Keep live oyster in a cold, wet place in the cartons or sacks.
2. Store fresh shucked oysters in original container in refrigerator at 30° to 34°F (-1° to 1°C). They will keep up to 1
week.
3. Keep frozen oysters in freezer at 0°F (-18°C. or colder) until ready for use.
Lobster and Shrimp
1. Store at 0°F (-18°C. or colder).
2. Fresh or thawed shrimp in shell are stored on crush ice, like whole fish.
3. Peeled shrimp lose soluble nutrients and flavor when stored unwrapped on ice. They should be wrapped before
placing on ice or covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept in a cool place.