CONTINUATION…..
Ways of Cooking Vegetables
1. Boiling and steaming – Vegetables are drained as soon as they are cooked and then cool
quickly under cold water to prevent overcooking from the residual heat. They are reheated quickly
by sautéing in butter or other fat. Seasonings and sauces are added at this stage.
2. Sautéing and Pan – Frying Both methods may be used to complete cooking or precooked or
blanched vegetables. Also used for complete cooking of raw vegetables.
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.
Learning Outcome 3 Present Vegetable Dishes
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.
Plating Styles with Vegetable Dishes
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.
Creative Presentation Techniques
Vegetable Purees
1. Cook vegetable until soft, then drain well. 2. In food processor, process vegetable to
smooth puree. 3. Add melted butter or margarine. 4. Season with salt and pepper and
process again. 5. Add whipping cream. [Link] ice-cream scoop or spoon, shape puree
on heatproof plate and place in oven or microwave until hot.
Ribbon Vegetables
1. With vegetable peeler, shred carrot, corvette and radish into long ribbons, about 2.5
cm. wide, pressing lightly with peeler so ribbons will be very thin. [Link] vegetables
with melted butter or margarine. 3. Cook until tender – crisp.
Vegetable Rings
1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings. 2. Remove
core, seeds and membranes from peppers. 3. Toss vegetables with melted butter or
margarine. 4. Cook until tender – crisp. 5. Serve hot or refrigerate to serve chilled.
