Prepare Vegetable Dishes

COMPETENCY - BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification: COOKERY NCII
Unit of Competency:
Prepare vegetable dishes
Module Title:
Preparing vegetable dishes
Institution:
COOKERY NC II Date Developed: Document No.

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LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Clean and maintain Cleaning and maintaining

1 TRS512328
kitchen premises kitchen premises
Prepare stocks, sauces Preparing stocks, sauces

2 TRS512331
and soups and soups
3 Prepare appetizers Preparing appetizers TRS512381
Prepare salads and Preparing salads and

4 TRS512382
dressings dressings
5 Prepare sandwiches Preparing sandwiches TRS512330
6 Prepare meat dishes Preparing meat dishes TRS512383
Prepare vegetable Preparing vegetable

7 TRS512384
dishes dishes
8 Prepare egg dishes Preparing egg dishes TRS512385
9 Prepare starch dishes Preparing starch dishes TRS512386
Prepare poultry and Prepare poultry and game

10 TRS512333
game dishes dishes
11 Prepare seafood dishes Preparing seafood dishes TRS512334
12 Prepare desserts Preparing desserts TRS512335
13 Package prepared food Packaging prepared food TRS512340

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UNIT OF COMPETENCY : PREPARE VEGETABLE DISHES
MODULE TITLE : PREPARING VEGETABLE DISHES
MODULE DESCRIPTOR : This module deals with the skill,

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

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LO1. PERFORM MISE EN
CONTENTS:
 Tools, equipment needed in preparing vegetable

 Classifying vegetables
 Fresh vegetables
 An Essential Guide to Vegetable Cuts
 Processed vegetables
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.
CONDITIONS: The students/trainees must be provided with the

following:
EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
 LCD Projector Forms of vegetable  Manuals
(optional for lecture)  Books
 Fresh
 Overhead Projector  Video (CD)
(Optional for lecture)  Frozen
 Television and
 Canned
multimedia player
 Whiteboard  Dried
 Applicable equipment  Bottled
as prescribed by
Training regulations
 Electric, gas or

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EQUIPMENT LEARNING
MATERIALS
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,
caps,
hairnets
METHODOLOGIES:
 Lecture/ demonstration
 Film showing
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 Exposure trips
ASSESSMENT METHODS:
 Direct observation
 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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INFORMATION SHEET
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.
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
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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.
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
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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.
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.

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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

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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
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

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 Spinach, Beet greens, Lettuces, Endive, Chicory, Swiss chard,
Watercress
Stalks, stems, and shoots
 Globe artichoke, Asparagus, Celery, Fennel

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INFORMATION SHEET
FRESH VEGETABLES
 Identify the proper techniques in handling vegetables

 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

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 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
Divide the EP weight needed by this number to get the AP weight.
10 lb / 0.80 = 12.5 lb

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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
 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.

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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 flavour 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.

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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

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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)

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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)
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.

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Lozenge
A diamond-shaped cut.
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).

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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.
Signs of leaking on the carton
 This is another obvious sign of thawing.

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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).
 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.
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 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.
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.

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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.
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
flavourful 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
flavourful soaking liquid is trained and used as a flavoring for cooking
liquids and sauces.

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SELF-CHECK NO.
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.
10. according to which part of the plant is eaten. Some vegetables fit into more
than one category when several different parts

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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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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

following
EQUIPMENT LEARNING
MATERIALS
 Fresh
 Television and
 Canned
multimedia player
 Applicable equipment
as prescribed by  Bottled
induction ranges
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EQUIPMENT LEARNING
MATERIALS
combi ovens
 Microwaves
 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
- Aluminu
m foil
- measurin
g cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
toque,

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EQUIPMENT LEARNING
MATERIALS
caps,
hairnets
METHODOLOGIES:
 Film
 Exposure trips
ASSESSMENT METHODS:
 Demonstration


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SELF-CHECK NO.
Enumerate different kinds of Culinary Cutting Terms?
ANSWER KEY
SELF-CHECK NO.
Brunoise
Chiffonade
Chop
Cube
Dice
Julienne/French Cut
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
 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

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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.
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.
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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
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.

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Fiber
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.
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.
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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 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.

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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
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).

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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.
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

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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.
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.
Yellow and Orange Vegetables

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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.

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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 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
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.

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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
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 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
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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.
Deep-Fry

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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.
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.

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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

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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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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

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 Enhances flavour
 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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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.

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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
 Fresh

Issued by:
Preparing Vegetable
No.__
EQUIPMENT LEARNING
MATERIALS
 Television and
 Canned
multimedia player
induction ranges
combi ovens
 Microwaves
 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
- Aluminu
m foil
- measurin
g cups
- weighing
scales
- cleaning
materials and

Issued by:
Preparing Vegetable
No.__
EQUIPMENT LEARNING
MATERIALS
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
toque,
caps,
hairnets
METHODOLOGIES:
 Film
 Exposure trips
ASSESSMENT METHODS:
 Demonstration


Issued by:
Preparing Vegetable
No.__
Issued by:
Preparing Vegetable
No.__
INFORMATION SHEET NO. (TITLE)
LEARNING OBJECTIVES:
SELF-CHECK NO.

Issued by:
Preparing Vegetable
No.__
ANSWER KEY
SELF-CHECK NO.

Issued by:
Preparing Vegetable
No.__
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

 Organizational skills and teamwork
 Principles and practices of hygienic handling and storage of

vegetables
 Waste minimization techniques and environment-friendly
disposal

Issued by:
Preparing Vegetable
No.__
1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements

following
EQUIPMENT LEARNING
MATERIALS
 Fresh
 Television and
 Canned
multimedia player
induction ranges
combi ovens
 Microwaves
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
Issued by:
Preparing Vegetable
No.__
EQUIPMENT LEARNING
MATERIALS
TOOLS
- pots and
pans
- bowls and
- Plastic
wrap
- Aluminu
m foil
- measurin
g cups
- weighing
scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair
restraints
toque,
caps,
hairnets

Issued by:
Preparing Vegetable
No.__
INFORMATION SHEET NO. (TITLE)
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
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
Institution Logo & COOKERY NCII Date Developed: Document No.

Name Issued by:
Developed by: Revision Page __ of
No.__ __
Refrigerator: 3 days Broccoli
Tip: Trim the ends before wrapping the Refrigerator: 1 week
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 transmission
Pears 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

Name Issued by:
No.__ __
Refrigerator: 3 weeks (whole); 3 days Note: Dried chili peppers will keep for 4
(seeds) 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
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
before storing to prevent the spread of Escarole
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

Name Issued by:
No.__ __
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, mint)
Squash, summer Tip: Wrap the bunch in a damp paper
Refrigerator: 5 days towel before bagging.
Squash, winter Herbs, woody

Such as acorn, butternut, delicata, and Such as rosemary and thyme
spaghetti Refrigerator: 2 weeks
Pantry: 3 months (whole)
Refrigerator: 1 week (cut) Honeydew
Refrigerator: 5 days (whole); 3 days
Strawberries (cut)
Refrigerator: 3 days Tip: To ripen, keep at room
Tip: Discard damaged or moldy berries temperature in a paper bag. Before
before storing to prevent the spread of slicing the melon, wash the rind
mold. thoroughly to prevent the transmission
of bacteria.
Sugar snap peas
Refrigerator: 4 days Jicama
Sweet potatoes and yams
Pantry: 2 weeks (in a paper bag) Kale
Tangerines
Refrigerator: 1 week Kiwis
Tomatillos
Refrigerator: 1 month (in a paper bag) Leeks
Tomatoes Tip: Cut off and discard the dark green
Countertop: 3 days tops and keep the roots intact.
Tip: To ripen, keep at room

Name Issued by:
No.__ __
temperature in a paper bag. Lemons
Turnips
Refrigerator: 2 weeks Lettuce, bagged and in clamshells
Tip: Separate the leaves from the roots Refrigerator: No matter how fresh the
before storing them separately in a leaves look, follow the expiration date
plastic bag; the leaves will stay fresh for on the package, since bacteria can
up to 3 days. develop.
Watercress, bagged and in clamshells Lettuce, head

Refrigerator: No matter how fresh the Refrigerator: 5 days (iceberg can last
leaves look, follow the expiration date for 2 weeks)
on the package, since bacteria can
develop. Limes
Watercress, bunch
Refrigerator: 4 days Mangoes
Watermelon Tip: To ripen, keep at room
Refrigerator: 1 week (whole); 2 days temperature in a paper bag until soft.
(cut)
Tip: If you can’t refrigerate the melon Mushrooms
whole, keep it in the pantry at a cool Refrigerator: 1 week (in a paper bag)
temperature.
Mustard greens
Zucchini Refrigerator: 3 days
Nectarines
Tip: To ripen, keep at room
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

Name Issued by:
No.__ __
Parsnips
Refrigerator: 1 month
ACTIVITIES PERSON RESPONSIBLE

Name Issued by:
No.__ __
SELF-CHECK NO.

Name Issued by:
No.__ __
ANSWER KEY
SELF-CHECK NO.

Name Issued by:
No.__ __
TASK SHEET
TITLE:
PERFORMANCE OBJECTIVE:
SUPPLIES/MATERIALS:
EQUIPMENT:
STEPS/PROCEDURE:

Name Issued by:
No.__ __
PERFORMANCE CRITERIA CHECKLIST
TASK SHEET
Trainee’s Name: __________________________________ Date: ________________
CRITERIA YES NO
The trainee

Name Issued by:
No.__ __
LEARNING OUTCOME 4: STORE VEGETABLE DISHES
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

Organizational skills and teamwork

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
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements
CONDITIONS: The students/trainees must be provided with the following
EQUIPMENT LEARNING
MATERIALS
  Fresh
Overhead Projector  Video (CD)
 Television and  Canned
multimedia player  Dried
 Whiteboard  Bottled

Name Issued by:
No.__ __
EQUIPMENT LEARNING
MATERIALS
as prescribed by
induction ranges
combi ovens
 Microwaves
 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,
caps,

Name Issued by:
No.__ __
EQUIPMENT LEARNING
MATERIALS
hairnets
METHODOLOGY:
:Lecture/ demonstration
 Film
 Exposure trips
ASSESSMENT METHOD:
 Demonstration

Name Issued by:
No.__ __

Prepare Vegetable Dishes

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COMPETENCY - BASED LEARNING MATERIAL

COOKERY NC II Date Developed: Document No.

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and maintaining

Prepare stocks, sauces Preparing stocks, sauces

3 Prepare appetizers Preparing appetizers TRS512381

Prepare salads and Preparing salads and

5 Prepare sandwiches Preparing sandwiches TRS512330

6 Prepare meat dishes Preparing meat dishes TRS512383

Prepare vegetable Preparing vegetable

8 Prepare egg dishes Preparing egg dishes TRS512385

9 Prepare starch dishes Preparing starch dishes TRS512386

Prepare poultry and Prepare poultry and game

11 Prepare seafood dishes Preparing seafood dishes TRS512334

12 Prepare desserts Preparing desserts TRS512335

13 Package prepared food Packaging prepared food TRS512340

COOKERY NC II Date Developed: Document No.

MODULE TITLE : PREPARING VEGETABLE DISHES

MODULE DESCRIPTOR : This module deals with the skill,

NOMINAL DURATION : 24 hours

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be

LO1. Perform Mise en place.

LO2. Prepare vegetable dishes

LO3. Present vegetable dishes

LO4. Store vegetable dishes

COOKERY NC II Date Developed: Document No.

 Tools, equipment needed in preparing vegetable

CONDITIONS: The students/trainees must be provided with the

COOKERY NC II Date Developed: Document No.

COOKERY NC II Date Developed: Document No.

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

4. Pasta Strainer (Colander)

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

COOKERY NC II Date Developed: Document No.

COOKERY NC II Date Developed: Document No.

In this lesson, you will be able to:

Roots and tubers

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

 Cabbage, Broccoli, Cauliflower, Brussels sprouts, Kohlrabi

 Onion, Scallion, Leek, Garlic, Shallot

COOKERY NC II Date Developed: Document No.

Stalks, stems, and shoots

 Globe artichoke, Asparagus, Celery, Fennel

COOKERY NC II Date Developed: Document No.

 Identify the proper techniques in handling vegetables

 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 soaked

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

Peeling and Cutting

COOKERY NC II Date Developed: Document No.

 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,

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

Trimming Loss: Calculating Yields and Amounts Needed

Example: You have a 10lb AP Brussels sprouts. Percentage yield after

First, change the percentage to a decimal number by moving the decimal

multiply the decimal by your AP weight to get EP yield.

Example: You need 10 lb Brussels sprouts. How much untrimmed vegetables