Vegetables are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or cooked. Give color, texture and flavor to our meals. They are rich sources of vitamins, minerals, and fiber. Are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C. Roots these are underground parts of plants which include sweet potato, cassava, carrot, radish, turnip, sugar beets, and purple yam or ube. Tubers these are short, thickened, fleshy parts of an underground stem such as Irish potatoes and Jerusalem artichokes. Seeds these are parts from which a new plant will grow which include legumes or beans such as mungo beans, broad beans, garbanzos or chickpeas, paayap or cowpeas, soybeans, white beans, lima beans, and kidney beans. Bulbs these are underground buds that are made of very short stems covered with layers such as garlic, onion, chives, leeks, and shallots. Leaves these include the onion family such as spring onion, leeks, scallion and a wide variety of leaves such as sili leaves, ampalaya, alugbati, spinach, kangkong or swamp cabbage, kintsay or Filipino celery, celery lettuce or letsugas, mustasa or mustard, petsay or Chinese cabbage. Stems and shoots these are the stalks supporting the leaves, flowers, or fruits. They include the stems of the leaves of kangkong, celery, kintsay, alugbati, lettuce, mustard, and petsay. They also include bamboo shoots or labong and coconut pith o ubod. Fruits these include those cooked as viands such as ampalaya, patola, upo, kalabasa, kamatis, langkang hilaw, bell pepper, and siling pansigang. Flowers these are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, puso ng saging, and katuray or sesban flower. washing, soaking, peeling and cutting Preparing vegetables (3) Chopping done with a straight, downward cutting motion Chiffonade (shredding) making very fine parallel cuts Dicing Producing cube shapes Diamond Thinly slicing and cutting into strips of appropriate width Mincing producing very fine cut usually for onions and garlic Julienne Long rectangular cut Pays anne making curved or uneven cuts of the same thickness Rondelle making cylindrical cut Oblique or roll cuts making diagonal cut by rolling the long cylindrical vegetables. Cereals are usually starchy pods or grains. Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, "CERES". Rice, wheat and corn are the three most cultivated cereals in the world Starch Are the second most abundant organic substance on earth. It is found in all forms of leafy green plants, located in the roots, fruits or grains. Thickening agent, binding agent, stabilizing agent, gelling agent, coating or dusting Functions of Starch (5) Gelatinization, viscosity, syneresis Principles of Starch cookery (3) Gelatinization The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure. Viscosity The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and starch molecules spill causing increase in viscosity or thickness. Syneresis Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping. Pasta a general name for a simple dough mixture made from hard wheat, flour, and water. Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth." Fettuccine A type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour. Linguine Is a long strand pastamade from durum wheat semolina and eggs. Its name is derived from the Italian word, lingua meaning tongue and it means little tongue Rigatoni a type of pasta that is shaped like short, wide tubes Ziti medium-sized tubular pasta Rotini a type of helix or corkscrew-shaped pasta Alimentary Paste Refers to a family of macaroni products of varying sizes and shapes. The more popular ones are spaghetti, macaroni, vermicelli, egg noodles, and lasagna. These products are made from semolina flour durum wheat can be ground into semolina flour, which can be used to make bread, pasta, and porridge. Noodles are made from rice, soft wheat, soybeans, cassava, and other legumes and root crops. Miki flat yellowish noodles made from wheat flour, lye, salt, water, and fat. this is formed into a dough, flattened, and cut into strips Sotanghon long, thin, round, translucent noodles made from mung bean and cornstarch. It is also called nylon or silk noodles Bihon noodles made from rice and corn. Rice and corn are soaked, ground, drained, then ground again. With the addition of cornstarch, it is made into galapong, kneaded, and passed through an extruding machine to produce long thin strands. Pancit canton a mixture of flour, duck eggs, salt, and soda ash. It is kneaded, then cut and pressed hard, then boiled, flattened, cut washed, and drained. The noodles are then fried in deep fat before packaging Instant noodles Dried noodles with various flavorings

Vegetables

are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flower used in a dish either raw or cooked. Give color, texture and flavor to our meals. They are rich sources of vitamins, minerals, and fiber. Are important sources of many nutrients, including potassium, dietary fiber,

folate (folic acid), vitamin A, and vitamin C.

Roots

these are underground parts of plants which include sweet potato, cassava, carrot, radish, turnip, sugar beets, and purple yam or ube.

Tubers

these are short, thickened, fleshy parts of an underground stem such as Irish potatoes and Jerusalem artichokes.

Seeds

these are parts from which a new plant will grow which include legumes or beans such as mungo beans, broad beans, garbanzos or chickpeas, paayap or cowpeas, soybeans, white beans, lima beans, and kidney beans.

Bulbs

these are underground buds that are made of very short stems covered with layers such as garlic, onion, chives, leeks, and shallots.

Leaves

these include the onion family such as spring onion, leeks, scallion and a wide variety of leaves such as sili leaves, ampalaya, alugbati, spinach, kangkong or swamp cabbage, kintsay or Filipino celery, celery lettuce or letsugas, mustasa or mustard, petsay or Chinese cabbage.

Stems and shoots

these are the stalks supporting the leaves, flowers, or fruits. They include the stems of the leaves of kangkong, celery, kintsay, alugbati, lettuce, mustard, and petsay. They also include bamboo shoots or labong and coconut pith o ubod.

Fruits

these include those cooked as viands such as ampalaya, patola, upo, kalabasa, kamatis, langkang hilaw, bell pepper, and siling pansigang.

Flowers

these are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, puso ng saging, and katuray or sesban flower.

washing, soaking, peeling and cutting

Preparing vegetables (3)

Chopping

done with a straight, downward cutting motion

Chiffonade (shredding)

making very fine parallel cuts

Dicing

Producing cube shapes

Diamond

Thinly slicing and cutting into strips of appropriate width

Mincing

producing very fine cut usually for onions and garlic

Julienne

Long rectangular cut

Pays anne

making curved or uneven cuts of the same thickness

Rondelle

making cylindrical cut

Oblique or roll cuts

making diagonal cut by rolling the long cylindrical vegetables.

Cereals

are usually starchy pods or grains. Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, "CERES". Rice, wheat and corn are the three most cultivated cereals in the world

Starch

Are the second most abundant organic substance on earth. It is found in all forms of leafy green plants, located in the roots, fruits or grains.

Thickening agent, binding agent, stabilizing agent, gelling agent, coating or dusting

Functions of Starch (5)

Gelatinization, viscosity, syneresis

Principles of Starch cookery (3)

Gelatinization

The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.

Viscosity

The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and starch molecules spill causing increase in viscosity or thickness.

Syneresis

Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.

Pasta

a general name for a simple dough mixture made from hard wheat, flour, and water.

Al dente

refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth."

Fettuccine

A type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour.

Linguine

Is a long strand pastamade from durum wheat semolina and eggs. Its name is derived from the Italian word, lingua meaning tongue and it means little tongue

Rigatoni

a type of pasta that is shaped like short, wide tubes

Ziti

medium-sized tubular pasta

Rotini

a type of helix or corkscrew-shaped pasta

Alimentary Paste

Refers to a family of macaroni products of varying sizes and shapes. The more popular ones are spaghetti, macaroni, vermicelli, egg noodles, and lasagna. These products are made from semolina flour

durum wheat

can be ground into semolina flour, which can be used to make bread, pasta, and porridge.

Noodles

are made from rice, soft wheat, soybeans, cassava, and other legumes and

root crops.

Miki

flat yellowish noodles made from wheat flour, lye, salt, water, and fat. this is formed into a dough, flattened, and cut into strips

Sotanghon

long, thin, round, translucent noodles made from mung bean and

cornstarch. It is also called nylon or silk noodles

Bihon

noodles made from rice and corn. Rice and corn are soaked, ground,

drained, then ground again. With the addition of cornstarch, it is made into galapong, kneaded, and passed through an extruding machine to produce long thin strands.

Pancit canton

a mixture of flour, duck eggs, salt, and soda ash. It is kneaded, then cut and pressed hard, then boiled, flattened, cut washed, and drained. The noodles are then fried in deep fat before packaging

Instant noodles

Dried noodles with various flavorings