Mga Post

COOKERY 10- 2nd Quarter - LESSON 1- L-O 1-4 - Vegetable Dish

Imahe
  Learning Outcome 1- Perform Mise’ En Place                Vegetables need to be prepared before they are ready to serve or used as an ingredient in a cooked dish. Prior to preparation you need to      identify the various kinds of vegetables and different tools and equipment      needed in the preparation of vegetables. It is an important factor to consider in the preparation of vegetables. TOPIC 1- Classifications of Vegetables 1. According to parts of plants  Gourd family -  cucumber, pumpkin, chayote Seeds and pod -   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 2. According to Chemical Composition Carbohydrates