Preparing Vegetables

Vegetables

Vegetables

Are edible plants that give color, flavor, and texture to meals. Are good source of vitamins, minerals and fiber.

Roots, Tubers, Seeds, Bulbs, Leaves, Fruits, Flowers, Stems and shoots

Parts of plants that are used as vegetables

Roots

underground parts of plants. (Potatoes, Turnip, Radish)

Tubers

Are short, thickened, fleshy parts of an underground stem. (Irish potatoes and Jerusalem Artichokes)

Seeds

Are parts from which a new plant will grow. (Beans or legumes)

Bulbs

Are underground buds that are made of very short stems covered with layers. (Onion, Garlic, Leeks)

Leaves

Includes the onion family such as spring onions and a wide variety of leaves such as sili leaves, ampalaya and spinach

Stems and Shoots

stalks supporting the leaves, flowers, or fruits. (Kangkong, Celery, Lettuce)

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.

Fresh, Canned, Frozen, Dried and Dehydrated

Market Forms of Vegetables

Fresh Vegetables

are newly harvested produce sold in the market.

• Buy vegetables in season.

• vegetables that are crisp, firm, and bright in color with no signs of decay, blemishes, or rotting.

• Choose fruit vegetables according to their freshness, size, and maturity

• The perishable nature of vegetables.

• specifications are important.

guides in buying quality fruits and vegetables

Canned Vegetables

it is best to buy by brand as these are usually consistent in quality.

Frozen Vegetables

are being used by hotel restaurants and institutions. They are grown and packed in the same controlled conditions as canned vegetables.

Dried and Dehydrated Vegetables

include beans, lentils, potatoes sweet potatoes, carrots, spinach garlic, onion, ginger, mushroom, and tomatoes. Some of these are dehydrated and powdered such as garlic, onion, ginger, mustard, chives, and pepper.

• Select the size most suitable for the purpose.

• vegetable is to be used to determine the kind and degree of maturity you will buy.

• Sare clean, with no blemishes and bruises. flavored, and less expensive.

• Select those which are in season

• Consider the cost of the vegetable

• Buy only the quantity required for a set number of days.

• Select the freshest and the best quality for each type and for the intended purpose.

Considerations in Selecting Vegetables

• Should be tender, young, firm

• bright in color

• free from decay

Consider in Selecting Fruit Vegetables

• should be young, crisp, tender, easily snaps when cut or broken

• free from decay, bright green in color

• free from dirt or soil.

Consider in Selecting Beans Vegetables

• should be free from dirt and dark spots, heavy

• well- shaped, and with unbroken skin.

Consider in Selecting Root crops Vegetables

• should be free from holes, insects, and not powdery.

Consider in Selecting Legumes Vegetables

1. wash leafy vegetables

2. Inspect vegetables thoroughly.

3. Pare vegetables thinly to minimize wastage

4. Cut vegetables only when about to be cooked

5. Cut vegetables according to purpose.

6. Never overcook vegetables

7. Vegetables should be prepared just before cooking to avoid loss of vitamins and minerals.

8. When cooking, use only a small amount of water.

Preparing Vegetables

• Serve vegetables as soon as they are cooked.

• Use bowls or platters made of glass, porcelain, ceramic, or stainless steel, with or without designs, appropriate for the dish.

• Arrange vegetables to show shapes, natural color, and crunchy texture.

• Create a shiny or glossy appearance by splashing a teaspoon of sesame oil

• Serve fresh salads in expensive-looking containers.

• Cook and serve only for a day's consumption.

Serving Vegetables