ANSWER THE FOLLOWING QUESTIONS:

What is your favorite vegetables?

How do you choose the vegetables
you eat?
How do you prefer your cooked
veggies?
Why it is important that we eat
vegetables?
PREPARE VEGETABLE
DISHES
 OVERVIEW ABOUT
VEGETABLES
Vegetables are plants or parts of plants
like leaves, fruits, tubers, roots, bulbs, stems,
shoots, and flower used in a dish either raw
or cooked.
Vegetables give color, texture and flavor
to our meals.
They also give vitamins and minerals.
CLASSIFICATION
OF
VEGETABLES
 CLASSIFICATION OF
VEGETABLES
ACCORDING TO PARTS OF PLANTS
ACCORDING TO CHEMICAL
COMPOSITION
ACCORDING TO NUTRITIVE VALUE
ACCORDING TO PARTS
OF PANTS
Gourd family
- cucumber, pumpkin, chayote
Seeds and pods
- beans, peas, corn, okra
Fruit Vegetables
- avocado, eggplant, sweet pepper, tomato
Roots and tubers
- beet, carrot, radish, turnip, artichoke, potato,
sweet potato
Cabbage family
- cabbage, broccoli, cauliflower, Brussels sprouts,
bokchoy
Onion family
- onion, scallion, leek, garlic, shallot
Leafy greens
- spinach, lettuce
Stalks, stems, and shoots
- artichoke, asparagus, celery, fennel, bamboo,
shoots
Mushrooms
ACCORDING
TO
CHEMICAL
COMPOSITION
Carbohydrates-rich vegetables –
seeds, roots, tubers
Protein-rich vegetables –legumes,
peas, beans
Fat-rich vegetables – nuts, olives,
avocado
High moisture content – mushroom,
tomatoes, radish, green leafy
vegetables
ACCORDING
TO
NUTRITIVE
VALUE
Vitamin A-rich vegetables –
green leafy and yellow fruits and
vegetables
Vitamin C-rich vegetables –
yellow vegetables
Vitamin B (complex) – legumes,
peas, beans
 Answer the questions:
How will you prepare a
dish easily?
How does your mother
prepare the dishes she will
cook?
 TOOLS AND
EQUIPMENT NEEDED
IN PREPARING
VEGETABLES
PARING KNIFE
It used for
peeling
fruits and
vegetables.
CHEF’S KNIFE
It is used for
cutting
different
fruits and
vegetables.
CHOPPING BOARD

It is used
to hold
item while
chopping.
COLANDER
It is used to
drain
excess
water after
washing.
BOWL
It is used to
hold
vegetables.
UTILITY TRAY
It is used to
hold
ingredients.
SAUTE PAN
It is used for
sautéing or
stir frying
vegetables.
 STEAMER
It is used for
steaming
vegetables
.
OVEN
It is used for
cooking
vegetables
oven steam
or bake
DESCRIBE THE USES OF THE FOLLOWING
TOOLS OR EQUIPMENT:
1.Steamer
2.Ove
3.Paring knife
4.Bowl
5.Colander
6.Saute pan
7.Chopping Board
 FLAVOR
COMPONENTS OF
VEGETABLES
1. Sugar
Fructose – the natural
sugar that provides
the sweetness in
vegetables.
2. GLUTAMIC ACID
This forms a product called
monosodium glutamate when
combined with salt.
It is found in large amount
from young and fresh
vegetables.
3. SULFUR COMPOUNDS
Give the characteristic
strong flavor and odor of
some vegetables like
onions, leeks, garlic,
chives, cabbage and
broccoli.
 COLOR
COMPONENTS
 1. CHLOROPHYLL
It is a fat soluble compound responsible for the
green color of plants.
When combined with acid, it forms pheophytin
which produces an olive green color.
When combine with alkali, it forms chlorophyllins
which produces a more intense green color.
The addition of baking soda when cooking that
results to brighter green color, is an example.
2. CAROTENOIDS
It is the yellow, orange to red
soluble pigments found in plants.
Examples:
beta carotene from carrots and
squash
lycopene, from tomatoes
3. FLAVONOIDS
Anthoxanthin – responsible for
the yellow pigments
Anthocyanins – responsible for
red and blue to violet
pigments (beets) Tube,
eggplants