WEEK1-VEG.DISHES-PERFORM MISE EN PLACE.pptx

In particular, vegetables
are considerably cheap rich
source of healthy foods
containing nutrients which
have a great impact on the
nutritional condition of
Filipinos.

A vegetable is a plant or
a part of a plant that is used
as food, typically as
accompaniment top meat or
fish. It is an edible plant or
plant part, intended for
cooking or eating raw.

HEALTH BENEFITS OF VEGETABLES
Diets rich in potassium may
help maintain normal blood
pressure. Vegetable sources of
potassium include sweet
potatoes, white potatoes, white
beans, tomato products (paste,
sauce, and juice), beet greens,
soybeans, lima beans, spinach,
lentils, and kidney beans.

Dietary fiber from vegetables,
as part of an overall healthy diet,
helps reduce blood cholesterol levels
and may lower risk of heart disease.
Fiber is important for proper bowel
function. It helps reduce
constipation and diverticulosis.
Fiber-containing foods such as
vegetables help provide a feeling of
fullness with fewer calories.

Folate (folic acid) helps the body form red blood cells. Women of
childbearing age who may become pregnant should consume
adequate folate from foods, and in addition, 400 mcg of synthetic
folic acid from fortified foods or supplements. This reduces the risk
of neural tube defects, spinal bifida, and anencephaly during fetal
development.

Vitamin A keeps eyes and skin
healthy and helps to protect
against infections.
Vitamin C helps heal cuts and
wounds, and keeps teeth and
gums healthy. Vitamin C aids
in iron absorption

Mise en place: [mi z plas])
ɑ̃ ˈ
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

PARING KNIFE
Used for cutting small
vegetables, peeling fruits,
or slicing awkwardly-
shaped ingredients.

CHEF’S KNIFE
Used for cutting
meat, dicing vegetables,
slicing herbs, and
chopping nuts.

CHOPPING BOARD
A thin, flat piece of
cut wood, hard plastic,
or other hard material,
used for cutting food
on.

COLANDER
A kitchen utensil
used to strain foods
such as pasta or to
rinse vegetables.

OVEN
An oven is a chamber
used for cooking, heating,
baking and grilling food.

MIXING BOWLS
A bowl is a typically
round dish or container
generally used
for preparing, serving,
or consuming food.

UTILITY TRAY
Used to hold
ingredients in large
quantities.

SAUTE’ PAN
Typically used
for sautéing.

STEAMER
Steamers are used
primarily to cook vegetables,
seafood, and other foods
where moisture retention is
essential to visual appearance
and taste.

Performing Mise’ en Place
Principles of Preparing Vegetables

Mise en place: [mi z ˈplas])
ɑ̃ 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.

Vegetables is a category of
food which can be obtained
from any part of plant which
is edible. The edible parts can
be stem, leaves, flowers, roots,
tubers and sometimes fruits.

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 Shoots.

Vegetables that are
leafy belong in this
category.
Examples are Malabar
spinach, cabbage, bok choy,
water spinach, lettuce,
mustard leaves, sweet potato
leaves and etc.

Plants that has
flowers is used as
vegetables in the culinary
world. They are seasonal
and abundant during a
particular season of the
year. Such plants are only
grown for their flower
buds.

This is the part of the plant which grows
just below the ground and is the portion
which is in between the stem and the root,
the root actually comes out from the bottom
of the bulb.

Bulbs are generally in
layers of skin and they are
very strong in flavor.
Examples are onion,
garlic, spring onion, leek,
kohlrabi, fennel and
shallots.

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,
mung bean, garbanzos,
kidney bean etc.

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,
taro, and etc.

In this group are those
plants in which the roots
are modified and enlarged
into a swollen structure that
is full of nutrients.
Examples are potato,
cassava, sweet potato,
Jerusalem artichoke, yam,
yacon, etc.

The vegetables that bear fruits are
under this category. But there are
plants that bear sweet and fleshy fruit
that are eaten raw and plants of which
grains or seed of their fruit are used,
do not fall in this category .

Examples are string 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.

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, portobello,
etc.

A fleshy many-seeded berry with a tough rind, often
attaining considerable size.

Carbohydrates-rich vegetables – seeds, roots,
tubers
Protein-rich vegetables –legumes, peas, beans
Fat-rich vegetables – nuts, olives, avocado
High moisture content – mushroom,
tomatoes, radish, green leafy vegetables

The following is based on their nutrient
content since fruits and vegetables are good
sources of vitamins and minerals.
Vitamin A-rich vegetables – green leafy and
yellow fruits and vegetables
Vitamin C-rich vegetables – yellow vegetables
Vitamin B (complex) – legumes, peas, beans

Direction: Using the table below, give an example of each
classification of vegetables according to parts of the plant.
Classification of Vegetable Example
Stem Vegetable
Leafy Vegetable
Flower Vegetable
Stalk or Bulb Vegetables
Seed Vegetables
Root Vegetables
Tuber Vegetables
Fruit Vegetable
Fungi Vegetables
Gourd Vegetables

Why is it important to know
the classification of
vegetables?

Direction: Study the word puzzle below. Find the ten vegetables and encircle
them. You can find them across and downward.

Directions: Enumerate the
proper ways to prepare
vegetables. Write your
answers in your TLE
Notebook.

Directions: Thumbs Up if the picture that will flash on the screen is
OK and Thumbs Down if it’s not in preparing vegetables.

How’s your score?
Is it Ok or Not Ok?

Wash your hands before preparing foods.

Removing outer leaves or peeling may decrease the amount of
pesticide residues or harmful microbes on fruits and vegetables.

Wash all vegetables with cool tap water
to remove dirt and residues.

Scrub firm produce with a clean produce
brush.

Don't wash vegetables with household
soaps and detergents.

Cutting boards and countertops can be
sanitized with a solution of one teaspoon of
chlorine bleach in one quart of water.

Refrigerate fresh produce within two hours of
peeling or cutting

 Wash all vegetables 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.

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

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

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.
Fresh produce should be
placed unrefrigerated on the
table not longer than two hours.

Flavor Components of
Vegetables

https://www.youtube.com/watch?v=9I9wPmOmLjk

• A fat soluble compound responsible
for the green color of plants.
• When combined with acid, it forms
pheophytin which produces an olive
green color.
• When combine with alkali, it forms
chlorophyllin's which produces a
more intense green color.
• The addition of baking soda when
cooking that results to brighter green
color, is an example.

The yellow, orange to
red soluble pigments
found in plants.
 beta carotene from
carrots and squash
 lycopene, from tomatoes

 Anthoxanthin – responsible
for the yellow pigments
 Anthocyanins – responsible
for red and blue to violet
pigments (beets) tube,
eggplants

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.

Enumeration
Directions: Enumerate the following.
What are the Flavor Components of Vegetables?
What are the Color Components of Vegetables?

Why do we need to follow the
proper preparation of
vegetables?

Identification
Directions: Identify the following terms.
Write your answers in ¼ sheet of paper.

_____1. This is the natural sugar that provides the
sweetness in vegetables.
_____2. This forms a product called monosodium
glutamate.
_____3. It gives the strong flavor and odor of some
vegetables.
_____4. A fat-soluble compound responsible for the
green color of plants.
_____5. The yellow, orange to red soluble pigments
found in plants.

Answers
1. Sugar
2. Glutamic Acid
3. Sulfur Compound
4. Chlorophyll
5. Carotenoids

Directions: Prepare for
the next topic.

WEEK1-VEG.DISHES-PERFORM MISE EN PLACE.pptx

WEEK1-VEG.DISHES-PERFORM MISE EN PLACE.pptx

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