Vegetables

• Any part of a herbaceous plant

that can be eaten, either raw or
cooked.
• Served in various forms-as
accompaniment, garnishes,
salads and more.
 Vegetables
• Vital part of a healthy diet,
providing essential vitamins,
minerals, fiber, and antioxidants.
• Come in a wide variety of colors,
shapes, sizes, and flavors, and
they can be prepared and
cooked in numerous ways.
 Preparing Raw Vegetables:
1. Washing
• Method of cleaning with
the help of water to
remove any unwanted
residue from the
surfaces of vegetables.
 Preparing Raw Vegetables:
Tips in Washing Vegetables
• Wash all vegetable thoroughly.
• Scrub well unpeeled vegetables like
potatoes for baking.
• Wash green leafy vegetables in
several changes of cold water.
• After washing, drain well and
refrigerate lightly covered to prevent
drying.
 Preparing Raw Vegetables:
2. Soaking
• Vegetables absorb
some liquid.
• Helps to revive them
and make palatable or
boost its flavor but for
some, it may dilute the
flavor of some
vegetables.
 Preparing Raw Vegetables:
Tips in Soaking Vegetables
• Do not soak vegetable for long
periods to prevent flavor and
nutrient loss.
• Cabbage, broccoli, cauliflower maybe
soaked for 30 minutes in cold salted.
• Limp vegetables can be soaked in
cold water to restore crispness.
 Preparing Raw Vegetables:
3. Peeling
• Removing tough or inedible skin.
• However, many vegetables retain valuable
nutrients in or just beneath the skin, so
consider leaving it on when appropriate.
 Preparing Raw Vegetables:
4. Cutting
• Removing from something
larger by using a sharp
implement or tool.
• Consistent cutting ensures
even cooking.
 Preparing Raw Vegetables:
Tips in Peeling and Cutting Vegetables
• Peel vegetable as thinly as possible
• Cut vegetable into uniform pieces for even
cooking.
• Treat vegetables that brown easily acid
(potatoes, egg plants, sweet potatoes) or
hold under water until it is ready to use
• Save edible trim for soups and purees.
 Basic Knife Cuts
1. Dice
• A uniform cube that's even on all sides.
• Start by squaring off the sides of whatever
vegetable you're cutting. Then, slice it into
even planks, cut the planks into long
matchsticks, and cut the matchsticks into
cubes.
• Great for soups (small dice), chunky stews
(medium dice), or for large, roasted
 Basic Knife Cuts
1. Dice
• Small Dice: 1/8 inch (3 mm) cubes.
• Medium Dice: 1/2 inch (12 mm) cubes.
• Large Dice: 3/4 inch (18 mm) cubes.
 Basic Knife Cuts
2. Minced
• Garlic that has been crushed to the
point of turning into a smooth paste.
• Start by chopping garlic as finely as you
can and scrape it with your knife this
will turn the garlic into a smooth paste.
• Can be use to give a garlic flavor
without adding texture such as
dressings or uncooked sauces.
 Basic Knife Cuts
2. Minced

• Fine Minced: Very small pieces, almost a paste.

• Minced: Smaller than a chop, larger than a fine
mince.
 Basic Knife Cuts
3. Chop
• Cuts vegetables into imperfect, but
evenly sized pieces.
• Simply cut your vegetables into small,
even shapes without worrying about
uniformity.
• Used in stews or braises, or dishes
where even knife cuts would simply
be a waste of time.
 Basic Knife Cuts
3. Chop
• Fine Chop: Smaller than a rough chop.
• Rough Chop: Irregular, larger pieces.
 Basic Knife Cuts
4. Julienne
• Thin matchsticks that are about three inches
long and between 1/8 and 1/16-inch thick.
• Thinly slice the vegetable lengthwise into thin
planks. Stack a few of the planks on top of
each other and cut them into thin strips that
are the same thickness as your slabs.
• Good for slaws or salads, or quick-cooking
recipes like stir-fry.
 Basic Knife Cuts
4. Julienne
• Fine Julienne (Allumette): 1/16 inch (1.5 mm) x
1/16 inch (1.5 mm) x 2 inches (5 cm).
• Julienne: 1/8 inch (3 mm) x 1/8 inch (3 mm) x
2 inches (5 cm).
• Batonnet: 1/4 inch (6 mm) x 1/4 inch (6 mm) x
2 inches (5 cm). (used for veggie sticks)
 Basic Knife Cuts
5. Paysanne:
• Thin slices of a vegetable that are cut
into an even width while maintaining
the natural shape of the vegetables.
• Simply slice your vegetables into thin,
even slices — no need to square it off
or shape it before slicing.
• Can be use for slaws or stir-fry but
the shape doesn't matter.
 Basic Knife Cuts
6. Chiffonade:
• Thin ribbons of leafy greens.
• Stack leaves (with the stems removed)
into a small pile. Roll the pile into a tight
cigar shape and thinly slice against the roll
to create delicate ribbons.
• Used exclusively used on leafy greens —
especially basil. It's great for garnishing
bruschetta, pastas, and others
 Basic Knife Cuts
7. Tourne:
• A seven-sided football-shaped cut
with a flat bottom, often used for
turning vegetables.
• Start with uniform two-inch pieces of
your vegetable. Then, use a tourné
knife (aka bird's beak knife — which
is a pairing knife with a curved blade)
to peel toward yourself forming seven
 Basic Knife Cuts
8. Oblique (Roll Cut):
• Uniform slices that are cut on a
diagonal in order to create oval-shape
slices.
• Cut vegetable into consistent slices,
but slanting your knife on a bias so
the slices are biased instead of
perfect round.
• increasing the surface area and
 Basic Knife Cuts
9. Rondelle
• Uniform slices of round vegetables.
• Simply glide your knife through your
vegetable trying to keep every slice
consistent. You can use a mandoline
to easily create thin, uniform slices.
• Can be use for browning both sides in
a pan.
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 Basic Knife Cuts
10. Brunoise (Fancy Pants)
• Very small dice, usually 1/8 inch (3
mm) cubes.
• To achieve this finest dice, start with
a batonnette, cut it into a julienne,
then stack your matchsticks and cut
them into ⅛-inch cubes.
• Reserve for garnishes.
 Classification of Vegetables
ROOTS
• Edible root of a plant
usually a long or • Beetroot
round shaped. • Carrot
• They are directly • Radish
connected to the • Turnips
plant via leaves or • Potatoes
leaf stem.
 Classification of Vegetables
BULBS
• Usually grow just
below the surface of • Onion
the ground and • Garlic
produce a fleshy leaf • Shallots
shoot above ground. • Leeks
• Those flesh are
clustered.
 Classification of Vegetables
LEAFY GREEN
• Edible leaf of any • Pechay
plants. • Spinach
• Romaine
• Kangkong
• Camote tops
 Classification of Vegetables
CRUCIFEROUS VEGETABLES
• Belong to the • Broccoli
Brassicaceae family and • Cauliflower
are known for their • Cabbage
dense, flowerhead • Brussel
structures. Sprouts
 Classification of Vegetables
FRUITS
• Vegetables that belong
to the gourd family, • Zucchini
often with a fleshy • Pumpkin
interior. • Bottle gourd
• Contains seeds that • Bitter gourd
sometimes can be • Eggplant
eaten too.
 Classification of Vegetables
TUBERS
• Connected to the
root system. • Yam
However, they are • Sweet
not directly potatoes
connected to the • Cassava
stem and leaf system
of plant.
• High in starch
 Classification of Vegetables
LEGUMES • Peas
• Seeds of a plant • Beans
• Grow in pods and can • Lentils
be eaten with seeds. • Soy beans

• Legumes – fresh beans • Pinto Beans

• Pulses – dried beans • Black Eyed Peas
• Black Beans
 Classification of Vegetables
STEM
• Edible part of this
vegetable is stem or • Asparagus
stalk • Celery
• Fennels
 Classification of Vegetables
FUNGI
• Called as mushroom
• Enoki
• 2000 varieties
• Button
• Shape and size may
• King oyster
vary color range from
• Maitake
black, brown and white
• Shiitake
• Taste rich to bland nutty
and earthy.
• Vegetarian meat.
 STORE VEGETABLES DISHES
Fresh Vegetables
• Potatoes and onion are stored at cool
temperature (50 – 65 F. In a dark dry
o

place.
 STORE VEGETABLES DISHES
Fresh Vegetables
• Other vegetable must be refrigerated to
prevent drying they should be kept
covered or wrapped.
 STORE VEGETABLES DISHES
Fresh Vegetables
• Peeled and cut vegetables should be
covered or wrapped, and use quickly to
prevent spoilage. All cut vegetables
should be used within 2 to 3 days.
 STORE VEGETABLES DISHES
Fresh Vegetables
• Potatoes, eggplants and other vegetables
that brown when cut should be treated
with an acid or blanched them to
inactivate the enzyme that cause
browning. Raw cut potatoes are held in
cold water for a short time.
 STORE VEGETABLES DISHES
Fresh Vegetables
• Store all fresh vegetable for a short time.
 Factors to consider in Choosing
Good Vegetables
10:00 AM
1. Freshness
• Fresh vegetables should be crisp
and in bright color.
2. Absence of decay and insect manifestation
3. No mechanical damage or injury
4. Right degree of maturity, variety in color,
shape, texture and sometimes flavor.
 STORE VEGETABLES DISHES
Frozen Vegetables

• Store at 0F
o (-18 C)
o or colder in original
container until ready for use.
• Do not refreeze thawed vegetables.
 STORE VEGETABLES DISHES
Frozen Vegetables

• Almost convenient as canned.

• Severely inhibits the growth of
microorganisms that cause spoilage.
 STORE VEGETABLES DISHES
Dried Vegetables

• Store in a cool (lessthan75 F)

o dry, well
ventilated place.
• Keep well sealed and off the floor.
• Greatly extends shelf life.
 STORE VEGETABLES DISHES
Dried Vegetables

• Dramatically alters the flavor, texture and

appearance.
• Loss of moisture concentrated flavors
and sugars.
 STORE VEGETABLES DISHES
Canned Vegetables

• Keep in a cool dry place, away from

sunlight and off the floor. Discard cans
that show signs of damage (swollen,
badly dented rusted cans)
 STORE VEGETABLES DISHES
Canned Vegetables

• Raw vegetables are cleaned and placed

in sealed containers, then subjected to
high heat.
 COOKING VEGETABLES
Moist – Heat Method
1. Blanching
• Plunge vegetables into boiling water for 1–
3 minutes and quickly transfer to ice water
to stop the cooking process.
• This is good for hard vegetables such as
carrots, broccoli, and peppers to make
them tender crisp, prep them for later use
or prepare them for freezing.
 COOKING VEGETABLES
Moist – Heat Method
2. Braising
• Slow, moist-heat method of cooking, using
a small amount of liquid, not always
cooked in fat before liquid is added.
• Braising vegetables preparations tend to be
more complex than boiled or steamed
vegetables.
• The cooking times are longer.
 COOKING VEGETABLES
Moist – Heat Method
3. Boiling
• One of the easiest ways to prepare them.
• Can cause some nutrients to leech out of
vegetables into the water
• It is the most effective way to
cook potatoes and other firm root
vegetables even if some nutrients are lost.
 COOKING VEGETABLES
Moist – Heat Method
4. Poaching
• Similar to boiling but uses less liquid and a
lower heat to gently cook more fragile
vegetables.
 COOKING VEGETABLES
Moist – Heat Method
5. Steaming
• It become more and more widely used, and
it may be the ideal way of cooking certain
vegetables, like broccoli.
• Preserves more nutrients, flavor and
texture than other cooking methods and is
especially good for green vegetables
 COOKING VEGETABLES
Moist – Heat Method
6. Pickling
• A simple and fun technique to prepare
vegetables
• Making pickled veggies (fridge pickles, not the
shelf stable kind) is incredibly easy.
• With some vinegar, sugar, and spices, you can
pickle just about any kind of vegetable.
 COOKING VEGETABLES
Dry – Heat Method
1. Sauteing
• In sautéing the vegetables are flipped or
tossed over high heat
• With pan-frying the cooking time is longer
and at a lower temperature.
• Pan size should be large enough to cook the
vegetables in single layer without crowding.
 COOKING VEGETABLES
Moist – Heat Method
2. Stir-Frying
• The technique is similar to saute, but
vegetables are cut into smaller pieces
• Cook vegetables over high heat, tossing
continuously until tender crisp.
 COOKING VEGETABLES
Moist – Heat Method
3. Roasting
• Toss vegetables in a small amount of oil and
seasoning and roast at high heat, about
400–450°F until tender in shallow baking
pan in one layer.
• Completely transforms the flavors and
textures of raw vegetables.
 COOKING VEGETABLES
Moist – Heat Method
4. Grilling / Broiling
• Brush vegetables with a small amount of oil
or marinate them in something such as
teriyaki sauce or low-fat dressing and place
in a grilling pan or on skewers.
• Works well for tomatoes, large mushrooms,
eggplant, zucchini, summer squash,
potatoes, and peppers.
 COOKING VEGETABLES
Moist – Heat Method
5. Baking
• Cooking starchy vegetables, such as
potatoes, winter squash, sweet potatoes
from raw to finished.
• Dry heat produces desired results, such as
browning and caramelizing of sugars.
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Paring Knife

• Used in paring
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Chef Knife

• Used in cutting
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Colander

• Used to drain
excess water after
washing
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Chopping Board

• Used to hold the

item while
chopping
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Bowl

• Used to hold the

vegetables
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Tray

• Used to hold the

ingredients
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Wok

• Used for sautéing

or stir frying
vegetables
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Steamer

• Used for Steaming

vegetables
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Broiler

• Used for grilling or

broiling
 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES
Oven

• Used for baking

 TOOLS AND EQUIPMENT NEEDED
IN PREPARING VEGETABLES

Vegetable SPinner

• Used to dry out all

excess water in
leafy vegetables