Present Vegetable Dishes and Store Vegetables 2

Present
Vegetable
Dishes
Intended Learning Outcome (ILO)
I can present a vegetable dish

attractively and hygienically.
How important is correct presentation or
plating of food?
There is a common saying which states
that food interaction starts with the eyes
before the mouth. This actually means that a
well-presented dish can satisfy the eyes first
before being actually tasted or eaten.
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.
a. Balance
-Select foods and garnishes that offer variety
and contrast. This should be applied to colors,
shapes, textures and flavors.
b. Portion size
- Match portion sizes and plates
c. 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.
Plating Styles with Vegetable
Dishes
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.
4. A starch or vegetable
item heaped in the center,
the main item sliced and
leaning up against it.
Factors to Consider in Plating Vegetable
Dishes
1. Thecolor and shape of the plate

The right plate is plain white without
design so that the food is the main focus.
Other shapes of plate used in plating are:
a. square
b. round
c. rectangular
2. Main item to be focused
Most vegetable dishes have no meat or
main dish to be given emphasis or
importance.
3. Plate using the clock as guide
The clock serves as guide in placing the
different food items such as the main dish,
starch or cereals and vegetable dish.
However, vegetable dishes have no main
dish.
4. Constant practice
There is no right or wrong way of
placing or arranging foods on the plate but
“practice makes perfect.” Constant practice
results in attractive and appetizing
presentation of dishes.
Activity
After knowing the factors in
presenting/plating vegetables, draw your
presentation on how you will present your
vegetable dishes attractively and
hygienically.
Proper
Storage of
Vegetables
Intended Learning Outcomes
(ILOs)
I can store vegetables based on the prescribed
location and temperature.
I can demonstrate vegetable storage in accordance
with FIFO operating procedures.
I can follow standard safety and hygiene procedures.
Introduction
Vegetables are an important part of a well-
balance diet. Eating a diet rich in vegetables can
help lower your risk of many health conditions,
but if they’re not handled properly, veggies can
also become a source of food-borne pathogens.
Like most people, your family probably shop
for several days’ worth of groceries at a time,
which means you face the issue of making sure
your fresh vegetables stay fresh for as long as
possible.
Not all vegetables are alike, which means
there’s no single best way to store them all. Fresh
green lettuce can’t be handled the same way as
root vegetables like potatoes or carrots.
Additionally, certain practices, like peeling or
washing, can lengthen or shorten their life,
depending on various factors.
Storing certain vegetables together can also
affect how long they last. Their taste, texture, and
appearance can also suffer if they’re not stored
properly. Here’s everything you need to know to
store your vegetables for maximum freshness.
How do I store our vegetables at home?
What vegetables are stored in the refrigerator or
in a cold place?
What vegetables can be stored at room
temperature?
Why do I need to store vegetables properly?
Guidelines on the Proper Storage of
Vegetables
1. Vegetables used in preparing salads should be placed in a tightly
covered salad container inside the refrigerator for 2 – 3 days only.
2. It is recommended to remove bruised leaves of leafy vegetables
and rubber bands before storing.
3. A plastic bag with holes is good for keeping vegetables.
4. Leafy vegetables are washed before storing.
5. Mushrooms should not be washed before storing.
Wash only just before using.
6. Vegetables should not be stored loosely inside the
vegetable compartment.
7. Potatoes and onions are better stored in a dry dark
room at .
8. Hard vegetables are placed at the bottom of the
vegetable compartment, leafy vegetables and tomatoes
are placed on top.
9. Onions, shallots, and garlic are better stored at room
temperature. Onions should be stored away from
potatoes.
10. Fruit vegetables such as tomatoes, eggplants, and
okra are better stored in the refrigerator to prolong
freshness.
11. Lima beans or patani and peas should be left in their
pods and stored in its original packs.
12. Potatoes used for French fries and chips should be stored
between .
13. Sweet potato or camote, cassava, yam and beets should be
stored in a cool dry well-ventilated room.
14. Leafy vegetables are wrapped before storing in the
refrigerator.
15. Always store vegetables separately from raw meat and
dairy products to avoid possible contamination with bacteria.
16. Store all fresh vegetables for a short time.
17. Do not refreeze thawed vegetables.
18. Keep all canned vegetables in a cool dry place,
away from sunlight and off the floor.
19. Discard cans that show signs of damage (swollen,
badly dented rusted cans).
20. Store washed and cut produce in a plastic bag or
sealed container to preserve its freshness and limit its
contact with air.
Our health today is at risk due to some factors, we
need to strengthen and boost our immune system
to protect us from various viruses and diseases. As
a mindful Paulinian learner, do you think by
following the standard safety and hygiene
procedures in storing vegetables can help? Justify
your answer.

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Present

I can present a vegetable dish

1. Main item in front,

1. Thecolor and shape of the plate

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