VEGETABLE
DISHES
are plants or parts of plants like
leaves, fruits, tubers, roots, bulbs,
stems, shoots, and flower used in a
dish either raw or cooked.
give color, texture and flavor to our
meals.
They also give vitamins and minerals.
Factors to
consider in
choosing good
quality
vegetables
1. Freshness
Fresh vegetables should be crisp and
bright in colors.
2.Absence of decay or insect infestation
3.No mechanical damage or injury.
4.Right degree of maturity.
5. Variety
Different varieties differ in color,
shape, texture and sometimes flavor.
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.
General
Rules in
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
Vegetable
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly
and uniformly
Attractively
arranged
with
appropriate
combinations
and
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
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
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.
Steaming and
Simmering
• Placing vegetables
above boiling water or
in a small amount of
water
• End result is soft,
colorful, flavorful
vegetables
Blanching
• Used to remove the
skins from vegetables
• Involves plunging
vegetables into boiling
water briefly, then
immediately into cold
water to stop the
cooking process
• Used to increase color
and flavor before
freezing
Parboiling
• Used to partially
cook vegetables
before another
method of cooking
• Helps to remove
strong flavors
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.
Sauteing
• Vegetables cook in
a small amount of
butter or oil. - Heat
is very high so the
vegetables cook
quickly.
• Color stays bright.
• Mushrooms,
squash
3. Braising
The blanched or raw
vegetable, is placed in the
panthen liquid is added
(stock,
water, wine) to cover
vegetables, then cooked
slowly.
Poaching and
Braising
• - Cook in just enough
simmering liquid to
cover the food for a
long period of time
• The liquid is saved and
served with the
vegetable cabbage,
leeks, onion
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.
Baking
• Vegetables are
cooked at a lower
temperature for a
long period of
time.
• Root vegetables
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.
Deep - Frying
• Vegetables are coated
in batter then
submerged in hot oil
• Cooking with moist
heat
• To retain nutrients,
cook for the minimum
amount of time needed
in a small amount of
liquid
Grilling and Broiling
• Cooks quickly under
very high heat. The
heat caramelizes the
vegetables, giving a
pleasing flavor.
• Potatoes, tomatoes,
squash, eggplant
Essential
Factors of
Food
Presentatio
n
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
√ Arrangement on the
plate
Many chefs display
their creativity in plating
presentations. One
important thing is, to
keep in mind the
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.
