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