Complex Carbohydrates - Are Carbohydrate Molecules With More Than 20 - Sugar Residue. They Are Called As

2.Vitamin C Example: 3.
Vitamin B – complex Beans and leafy
Cabbage greens are rich sources of vitamin B-complex.
Bell peppers Example:
lettuce Ampalaya tops
Potatoes Kulitis ,Pepper leaves
Dark green and yellow vegetables Saluyot and dried beans
4. Complex carbohydrates - are carbohydrate molecules with more than 20 –

sugar residue. They are called as
polysaccharide.
Functions of Carbohydrates:
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
*Fiber content
*Glycemic load of diet
*Nutrient density and phytochemical content
Example: wheat bran, whole grain breads and cereals, cabbage,carrots
,Brussels sprouts.
Glycemic load of diet
Preparing Fresh Vegetables
1.Washing
*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
2.Soaking
*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.
3. Peeling and Cutting

*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.
Basic Knife Cuts
1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into strips of
appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut
7. Pays Anne (Fermi ere) – making curved or uneven cuts of the same
thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long
cylindrical vegetables
Effects of Cooking Vegetables
1.Changes in texture
*Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the reaction
of calcium from lime (“apog”)
2. Water is either lost or absorbed.
A. Vegetables contain high amount of water, leafy and succulent
vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried beans, root crops,
tubers) absorb water because of the hygroscopic property of starch.
3.Changes in color.
Cooking for a short time, helps maintain color.
4. Changes in nutrients
A. Carbohydrate
- moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch
- caramelization of sugar
B. Protein become more soluble and digestible.
C. Vitamin may be destroyed in heat like vitamin C.
D. Minerals are washed into the cooking liquid or oxidized.
General Rules of Vegetable Cookery

-Don’t overcook.
-Prepare vegetable as close to service time as possible and in small
quantities.
-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.
-Cook green vegetables and strong – flavored vegetables uncovered.
Standard Quality of Cooked Vegetables
1.Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through
with smooth texture
4.Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild, with
no off flavors or bitterness
5.Seasonings
Seasonings should not mask the natural flavors
6.Sauces
Do not use heavily. Vegetable should not be greasy
7.Vegetable combinations
Vegetables should be cooked separately for different cooking
times, and then combined. Combine acid vegetables like
tomatoes, to green vegetables just before service to prevent
discoloration of greens.
Cooking Frozen and Canned Vegetables
Frozen vegetables Canned vegetables
1. Examine all frozen products 1. Drain vegetables and place half the
when received to check quality liquid in a cooking pot, and bring to
boil.
2. Frozen vegetable requires 2. Add vegetables and heat to serving
shorter time in cooking because time. Do not boil for a long time.
they have been partially cooked.
3. Cook from the frozen state. 3. Season liquid before adding
Can be cooked directly into vegetables to blend flavors of herbs
steamer or boiling salted water. and spices.
4. Corn on the cob and 4. Use butter to enhance the flavor of
vegetables frozen in solid block most vegetables
like squash, should be thawed for
even cooking
5. Add less salt. Most frozen
vegetables are slightly salted
during processing
Culinary Terms of Vegetables

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans,
cauliflower, asparagus and artichokes.
Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into
uniform slices
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley and sometimes
mushrooms or olives
Ways of Cooking Vegetables
1.Boiling and steaming – 2.Sauteing and pan-

Vegetables are drained as soon as they ar Friying both methods may be
e cooked and then cool quickly under cold used to complete cooking or
water to prevent overcooking from the precooked or blanched vege-
residual heat. They are reheated quickly tables .Also used for complete
by sautéing in butter or other fat..Seasonings cooking of raw vegetables.
and sauces are added at this stage.
3. Braising-The blanched or raw vegetable, is placed in the pan then liquid is added
(stock, water, wine) to cover vegetables, then cooked slowly.
4.Baking -Cooking starchy vegetables using heat of the oven, rather than range top.
Starchy vegetables are baked because the dry heat produces a desirable texture.
5. Deep-frying-Vegetables large enough to coat with breading or batter may be fried.
Quick – cooking vegetables can be fried raw. Some, may be precooked by simmering
or steaming briefly to reduce the cooking time in frying.
Essential Factors of Food Presentation
1. Good preparation and cooking techniques –Proper cutting and cooking of

vegetables
2. Professional Skills-Ability to perform according to required standards
3. Visual Sense-Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture.
.Balance-Select foods and garnishes that offer variety and contrast. This should be
applied to colors, shapes, textures and flavors.
Portion size
-Match portion sizes and plates
-Balance the portion sizes of the items on the plate Arrangement on the plate
-Many chefs display their creativity in plating presentations. One important thing is, to
keep in mind the convenience and comfort of the diner when plating.
Classic arrangement:
1. Main item in front, vegetables, starch items and garnish at the rear.
2. Main item in the center, with vegetable distributed around it.
3. Main item in the center with neat piles of vegetables carefully arranged around.
4. A starch or vegetable item heaped in the center, the main item sliced and leaning
up against it.
Guidelines in Plating
1.Keep food off the rim of the plate.
Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid letting the
diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another.
Arrange vegetable on plate, that every item should be identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are
needed to balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish or covering only a part of the
dish. Always think of the sauce as part of the overall design of the plate.
7. Keep it simple.
Avoid making food too elaborate.
Store Vegetable Dishes
Fresh Vegetables
1.Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark
place.
2.Other vegetables must be refrigerated. To prevent drying they should be kept
covered or wrapped.
3.Peeled and cut vegetables should be covered or wrapped, and use quickly to
prevent spoilage.
4.Potatoes, eggplants and other vegetables that brown when cut should be
treated with an acid or blanched them to inactivate the enzyme that cause
browning. Raw, cut potatoes are held in cold water for a short time.
5.Store all fresh vegetables for a short time.
Frozen Vegetables
Store at 0°F (-18°C). or colder in original container until ready for use.
Do not refreeze thawed vegetables.
Dried Vegetables
Store in a cool (less than 75°F) dry, well ventilated place.
Keep well sealed and off the floor.
Canned Vegetables
Keep in a cool dry place, away from sunlight and off the floor.
Discard cans that show signs of damage (swollen, badly dented rusted cans).
Leftovers
1.Don’t mix batches.
2.Store leftover creamed vegetables for one day only. Before storing, cool
rapidly by placing the container on ice.

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2.Vitamin C Example: 3.

Vitamin B – complex Beans and leafy

Cabbage greens are rich sources of vitamin B-complex.

Bell peppers Example:

lettuce Ampalaya tops

Potatoes Kulitis ,Pepper leaves

Dark green and yellow vegetables Saluyot and dried beans

4. Complex carbohydrates - are carbohydrate molecules with more than 20 –

Preparing Fresh Vegetables

3. Peeling and Cutting

General Rules of Vegetable Cookery

Culinary Terms of Vegetables

Ways of Cooking Vegetables

1.Boiling and steaming – 2.Sauteing and pan-

Essential Factors of Food Presentation

1. Good preparation and cooking techniques –Proper cutting and cooking of

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