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    MISE AND PLACE 1

    Uploaded by

    Perlyn Calibuso Urbano

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    © All Rights Reserved
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    MISE AND PLACE 1

    Uploaded by

    Perlyn Calibuso Urbano
    1 views24 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1 views24 pages

    MISE AND PLACE 1

    Uploaded by

    Perlyn Calibuso Urbano

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 24

    Principles of

    Preparing
    Vegetables
    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.
    CLASSIFICATION OF
    VEGETABLES
    1. Stem Vegetables

    It is an edible part of the plant


    which shoots from the or bulb and
    it always grows above the ground
    unlike roots or bulb.
    2. Leaves Vegetables
    Vegetables that are leafy
    cabbage, water cress, lettuce, bok
    choy, gai lan, choy sum, brussels
    sprouts,witloof, silverbeet,
    radicchio, kale, collard leaves,
    Swiss chard, mustard leaves, and
    fenugreek.
    Silver beet WITLOOF

    BOK-CHOY
    WATER
    CREST

    CHOYSUM
    3. Flower Vegetables
    STALK OR BULB VEGETABLES
    SEED VEGETABLES (BEANS)
    ROOT VEGETABLES
    TUBER VEGETABLES
    FRUIT VEGETABLE
    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 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.
    FUNGI VEGETABLES
    Commonly known as
    mushrooms, and various
    types are available of which
    some are edible and some
    are poisonous.
    Preparing vegetables
    Wash your hands before preparing foods.
    Hands should be washed thoroughly with hot,
    soapy water for 20 seconds before and after
    handling fresh produce, raw meat, poultry, or
    seafood, as well as after using the bathroom,
    changing diapers, or handling pets.
    • 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.
    • Don't cross-contaminate. Use
    clean cutting boards and utensils
    when handling fresh produce. Use
    one clean cutting board for fresh
    produce and a separate one for
    raw meat, poultry, and seafood.
    • Wash surfaces often. Cutting
    boards, dishes, utensils, and
    countertops should be washed
    with hot, soapy water after coming
    in contact withfresh produce or
    raw meat, poultry, or seafood.
    · Cutting boards and countertops can be
    sanitized with a solution of one

    teaspoon of chlorine bleach in one quart of


    water. Be aware of the
    hazards associated with storing and using
    bleach, and do not apply the
    solution directly to fruits and vegetables.
     Refrigerate fresh produce within
    two hours of peeling or cutting.
    Discard cut produce left at room
    temperature for more than two
    hours.
    Preparing Fresh
    Vegetables

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