Preparing and Cooking Vegetable Dishes

LEARNING
MODULE
COOKERY NCII
Preparing Vegetable Dishes
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in COOKERY NCII QUALIFICATION. This module

contains training materials and activities for you to complete.
The unit of competency “Prepare Vegetable Dishes” contains knowledge, skills

and attitude required for TRAINEES.
You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in

“COOKERY NCII”.
This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.
A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
COOKERY NCII
280 Hours
Contents of this Competency – Based Learning Materials
LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Kitchen Cleaning and Maintaining TRS512328
Premises
2 Prepare Stocks, Sauces and Soups Preparing Stocks, Sauces and TRS512331
Soups
3 Prepare Appetizers Preparing Appetizers TRS512381
4 Prepare Salads and Dressing Preparing Salads and Dressing TRS512382
5 Prepare Sandwiches Preparing Sandwiches TRS512330
6 Prepare Meat Dishes Preparing Meat Dishes TRS512383
7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384
8 Prepare Egg Dishes Preparing Egg Dishes TRS512385
9 Prepare Starch Dishes Preparing Starch Dishes TRS512386
10 Prepare Poultry and Game Dishes Preparing Poultry and Game TRS512333
Dishes
11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334
12 Prepare Desserts Preparing Desserts TRS512335
13 Package Prepared Food Packaging Prepared Food TRS512340
MODULE CONTENT
COOKERY NCII
Unit of Competency
PREPARE VEGETABLE DISHES

Unit of Competency
PREPARING VEGETABLE DISHES

Module Title
Introduction
This module deals with the knowledge, skills and attitude required in
selecting, preparing, presenting and storing seafood in a commercial kitchen or
catering operation.
NOMINAL DURATION: 24 Hours
LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise en place
LO2. Prepare vegetable dishes
LO3. Present vegetable dishes
LO4. Store vegetable dishes
Learning Outcome # 1 PREPARE MISE EN PLACE

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based on
the required tasks
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
3. Ingredients are assembled according to quantity, type, and quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
CONTENTS:
 Varieties and characteristics of vegetables
 Past and current trends in culinary uses and dishes of vegetables
 Nutrition related to vegetables, in particular the food values of commodities
and the effects of cooking on the nutritional value of food
 Common cooking terms related to vegetables dishes that are used in the
industry
 Safe work practices on using tools and equipment
 Principles and practices of sanitary related to use of raw ingredients
 Logical and time efficient work flow
 Cutting and presentation techniques of vegetables
 Organizational skills and teamwork
 Waste minimization techniques and environmental considerations in specific
relation to vegetables
CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS
 LCD Projector (optional for Variety of fishes:  Manuals

lecture)  Books
 Overhead Projector  Structure  Video (CD)
(Optional for lecture) - Fin fish
 Television and multimedia - shellfish
player  Body shape
 Whiteboard with marker and - Flat fish
eraser - Round fish
 Applicable equipment as  Market form
prescribed by Training - Fillets
regulations - Drawn
 Electric, gas or induction - Whole
ranges - Butterfly fillet
 Ovens, including combi - Steak
ovens  Fat content
 Microwaves - lean fish
 Grills and griddles - fat fish
 Deep fryers  Water source
 Salamanders - salt water
 Food processors - freshwater
 Blenders  processed fish
 Mixers - dried
 Slicers - smoked
 Pans - bottled
- dried
 Utensils
Types of Seafood
 Tilting fry pan
 Steamers
 Shellfish
 Baine marie - Mollusks
 Mandoline - Crustaceans
- Octopus and
TOOLS squid
Fin fish
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGIES:
 Lecture/ demonstration
 Film viewing
ASSESSMENT METHODS:
 Direct observation
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
Learning Experiences / Activities
Learning Outcome # 1
PERFORM MISE EN PLACE.

Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.
Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for PREPARE AND COOK SEAFOOD
DISHES.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.


After doing all the activities for this LO1: Perform Mise
en place. you are ready to proceed to the next LO2:
Handle Fish and Seafood.
INFORMATION SHEET 1.1-1
Learning Outcome 1 Perform Mise’ En Place

You are about to learn the following from this lesson:
Tools and equipment needed
Types of Vegetables
Nutritive Value of Vegetables
VEGETABLES
Vegetables are parts of plants that are consumed by humans as food as part of a

meal. The original meaning is still commonly used and is applied to plants
collectively to refer to all edible plant matter, including
the flowers, fruits, stems, leaves, roots, and seeds. The alternate definition of the
term vegetable is applied somewhat arbitrarily, often by culinary and cultural
tradition. It may exclude foods derived from some plants that are fruits, nuts,
and cereal grains, but include fruits from others such
as tomatoes and courgettes and seeds such as pulses.
Originally, vegetables were collected from the wild by hunter-gatherers and entered

cultivation in several parts of the world, probably during the period 10,000 BC to
7,000 BC, when a new agricultural way of life developed. At first, plants which grew
locally would have been cultivated, but as time went on, trade brought exotic crops
from elsewhere to add to domestic types. Nowadays, most vegetables are grown all
over the world as climate permits, and crops may be cultivated in protected
environments in less suitable locations. China is the largest producer of vegetables
and global trade in agricultural products allows consumers to purchase vegetables
grown in faraway countries. The scale of production varies from subsistence
farmers supplying the needs of their family for food, to agribusinesses with vast
acreages of single-product crops. Depending on the type of vegetable concerned,
harvesting the crop is followed by grading, storing, processing, and marketing.
Vegetables can be eaten either raw or cooked and play an important role in human
nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals
and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and
vegetables, five or more portions a day often being recommended.
Etymology
Domestic vegetable garden in London
The word vegetable was first recorded in English in the early 15th century. It comes from Old
French,[1] and was originally applied to all plants; the word is still used in this sense in biological
contexts.[2] It derives from Medieval Latin vegetabilis "growing, flourishing" (i.e. of a plant), a
semantic change from a Late Latin meaning "to be enlivening, quickening". [1]
The meaning of "vegetable" as a "plant grown for food" was not established until the 18th
century.[3] In 1767, the word was specifically used to mean a "plant cultivated for food, an edible
herb or root". The year 1955 saw the first use of the shortened, slang term "veggie". [4]
As an adjective, the word vegetable is used in scientific and technical contexts with a different
and much broader meaning, namely of "related to plants" in general, edible or not — as
in vegetable matter, vegetable kingdom, vegetable origin, etc.[2]
Terminology
A Venn diagram shows the overlap in the terminology of "vegetables" in a culinary sense and "fruits" in the
botanical sense.
The exact definition of "vegetable" may vary simply because of the many parts of a plant
consumed as food worldwide – roots, stems, leaves, flowers, fruits, and seeds. The broadest
definition is the word's use adjectivally to mean "matter of plant origin". More specifically, a
vegetable may be defined as "any plant, part of which is used for food", [5] a secondary meaning
then being "the edible part of such a plant". [5] A more precise definition is "any plant part
consumed for food that is not a fruit or seed, but including mature fruits that are eaten as part of
a main meal".[6][7] Falling outside these definitions are edible fungi (such as edible mushrooms)
and edible seaweed which, although not parts of plants, are often treated as vegetables.[8]
In the latter-mentioned definition of "vegetable", which is used in everyday language, the words
"fruit" and "vegetable" are mutually exclusive. "Fruit" has a precise botanical meaning, being a
part that developed from the ovary of a flowering plant. This is considerably different from the
word's culinary meaning. While peaches, plums, and oranges are "fruit" in both senses, many
items commonly called "vegetables", such as eggplants, bell peppers, and tomatoes, are
botanically fruits. The question of whether the tomato is a fruit or a vegetable found its way into
the United States Supreme Court in 1893. The court ruled unanimously in Nix v. Heddenthat a
tomato is correctly identified as, and thus taxed as, a vegetable, for the purposes of the Tariff of
1883 on imported produce. The court did acknowledge, however, that, botanically speaking, a
tomato is a fruit.[9]
History
Before the advent of agriculture, humans were hunter-gatherers. They foraged for edible fruit,
nuts, stems, leaves, corms, and tubers, scavenged for dead animals and hunted living ones for
food.[10] Forest gardening in a tropical jungle clearing is thought to be the first example of
agriculture; useful plant species were identified and encouraged to grow while undesirable
species were removed. Plant breeding through the selection of strains with desirable traits such
as large fruit and vigorous growth soon followed. [11] While the first evidence for the domestication
of grasses such as wheat and barley has been found in the Fertile Crescent in the Middle East, it
is likely that various peoples around the world started growing crops in the period 10,000 BC to
7,000 BC.[12] Subsistence agriculture continues to this day, with many rural farmers in Africa, Asia,
South America, and elsewhere using their plots of land to produce enough food for their families,
while any surplus produce is used for exchange for other goods. [13]
Throughout recorded history, the rich have been able to afford a varied diet including meat,
vegetables and fruit, but for poor people, meat was a luxury and the food they ate was very dull,
typically comprising mainly some staple product made from rice, rye, barley, wheat, millet or
maize. The addition of vegetable matter provided some variety to the diet. The staple diet of
the Aztecs in Central America was maize and they
cultivated tomatoes, avocados, beans, peppers, pumpkins, squashes, peanuts,
and amaranth seeds to supplement their tortillas and porridge. In Peru, the Incas subsisted on
maize in the lowlands and potatoes at higher altitudes. They also used seeds from quinoa,
supplementing their diet with peppers, tomatoes, and avocados. [14]
In Ancient China, rice was the staple crop in the south and wheat in the north, the latter made
into dumplings, noodles, and pancakes. Vegetables used to accompany these
included yams, soybeans, broad beans, turnips, spring onions, and garlic. The diet of the ancient
Egyptians was based on bread, often contaminated with sand which wore away their teeth. Meat
was a luxury but fish was more plentiful. These were accompanied by a range of vegetables
including marrows, broad beans, lentils, onions, leeks, garlic, radishes, and lettuces. [14]
The mainstay of the Ancient Greek diet was bread, and this was accompanied by goat's cheese,
olives, figs, fish, and occasionally meat. The vegetables grown included onions, garlic, cabbages,
melons, and lentils.[15] In Ancient Rome, a thick porridge was made of emmer wheat or beans,
accompanied by green vegetables but little meat, and fish was not esteemed. The Romans grew
broad beans, peas, onions and turnips and ate the leaves of beets rather than their roots.[16]
TYPES OF VEGETABLES
Vegetables are available in many varieties and can be classified into biological
groups or ‘families’, including:
 Leafy green – lettuce, spinach and silver-beet
 Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli
 Marrow – pumpkin, cucumber and zucchini
 Root – potato, sweet potato and yam

 Edible plan t stem – celery and asparagus
 Allium – onion, garlic and shallot.
NUTRITIVE VALUE OF VEGETABLES
Plants are the gift of nature as provides food to all living beings. All parts of plants
i.e. Roots, leafs, stem, flower and fruits are consumed by everyone in the form of
cereals, fruits, spices and vegetables. Vegetables are essentially requires for
everyone, pivotal component for humans life as they contains nutrients like vitamins,
carbohydrates, proteins, lipids, minerals and water which protects us from diseases
and provide energy for doing all activities.
Thus, vegetables are categorize as blend of nutritional value and medicinal value.
Plants plays an important role in both nutraceuticals and pharmaceuticals.
Every part of plant is very nutritional and good for health such as
Roots- beetroot, carrot, turnip, radish, sweet potato.
Underground stems- potato, onion, garlic.
Fruits-tomato, eggplant, cucumber, ladyfinger, pumpkin, apple mango, orange,

guava….
Seeds- rice, wheat, barley, maize
Leafs- spinach, mustard, cabbage, cauliflower.
Pulses- pea, soyabean, green gram, chickpea, black gram and so on… A nutritional
contents consumed by human beings. Balance diet is a familiar term known by
everyone.
When we talk about appetite everyone prefers for Balance diet but there is an
another term is Vegetarianism or Green diet excluding all meats and eggs- a path to
stay healthy and fit.
Vegetables are good containers of nutrients as different vegetables contains different

forms of nutrition such as proteins, vitamins and minerals, carbohydrates. Broccoli is
a perfect example of those vegetables which is high in nutritional value with taste.
This article is here to share nutritional value of vegetables which we commonly used.
Vegetables are rich source of vitamins and minerals like Vitamin A, vitamin C,
vitamin B1, vitamin B9, calcium and iron. Regular intake of right nutritional
vegetables is good for health. Some vegetables which are good source of vitamins
and minerals are listed below as–
Vegetables High in Vitamin A: Carrots, Tomato
Sweet Potatoes, Spinach
Red Pepper, Mustard Greens
Asparagus, Turnip.
Vegetables High in Vitamin B1: Asparagus, Brussels Sprouts
Butternut Squash, Corn
French Beans, Lima Beans
Okra, Peas, Potatoes

Sweet Potatoes
Vegetables High in Vitamin B9: Amaranth Leaves, Broccoli
Beetroot, French beans
Lima beans, Potatoes, Spinach, Squash(winters), Peas.
Vegetables High in Vitamin C: Butternut Squash, Broccoli
Bok Choy, Brussels Sprouts
Green Pepper, Swiss Chard
Kale, Cauliflower, Peas.
Vegetables High in Iron: Spinach, Beetroot, Soyabean
Sweet Potatoes, Turnip, Kale
Chickpea, Artichoke.
Vegetables High in Calcium: Okra, Garlic, Avocado
Cabbage, Turnip, Kale
Artichoke, Rapini, Arugula, Avocado.
Listed above are some vegetables which are good sources of vitamins and minerals.
As vitamins and minerals helps to stimulates immunity and needed for formation of
some hormones in human body. Consuming these vitamins source vegetables are
beneficial for immune system. Now, lets discuss about nutritional value of some
other kinds of vegetables such as starchy vegetables, leaf vegetables, legumes,
fibrous vegetables etc..
Starchy Vegetables
As the name suggest these vegetables are good source of carbohydrates. Starch is
a complex carbohydrate found chiefly in seeds, wheat, potatoes, rice. Carbohydrate
is a rich nutrient provides energy to body. Vegetables includes in this category are
turnips, carrots, pumpkin, sweet potatoes, peas, beans, yellow turnips(rutabaga) and
swedes.
Starchy vegetables, most of them have glycemic index from medium to high which is
generally higher than fibrous or leafy vegetables. Such as carrots, is one of the
starchy vegetable which is also rich in source of fiber and contains average amount
of potassium,
vitamin A, vitamin C and vitamin K. They are equally nutritional as compare to other
vegetables.
Starchy vegetables provides us many benefits as they are good source which
provides energy and also helps to fight from diseases. Beet root contains high
anthocyanin content which a phytochemical which makes the red coloring of beet
root. This phytochemical is an anti-oxidants which is powerful enough to fight cancer
and inflammatory diseases.
Leafy Vegetables
Spinach, mustard greens, turnip greens, cabbage, amaranth leaves etc are leafy
vegetables which are rich in nutritions like proteins, minerals such as iron and
calcium and fiber which prevents from anemia and stimulates the metabolism of
human body. These vegetables also contains some phytochemical like vitamin C,
vitamin K, carotenoid, folic acid.
Leafy vegetables are rich in iron content as Spinach is the primary source in
vegetables to reduce iron deficiency which causes anemia. Cabbage is also a good
source of Proteins as it helps in growth and development of body and helps in
muscle building. It also contains fiber which helps to remove the toxins from body.
Nutrients and phytochemical which are present in leafy vegetables helps to prevent
from diseases and protects the cells of the body from external damage. Nutrients like
vitamin A, vitamin K helps vision and promotes bone growth and teeth development
whereas vitamin K helps in keeping the bones healthy, regulates calcium level in
body and plays an important role in blood clotting.
Another important point to share is, if you are in weight loss task then prefer leafy
vegetables as they contain low fat which helps to reduce weight.
Legumes
Peas, beans such as black beans, kidney beans, navy beans, black eye peas are
fruits of the legumes plants. Legumes plants have all valuable nutrients that are
important for the growth of the body. Nutrients like proteins, carbohydrates, vitamins
and minerals such as iron, calcium, potassium are present in legumes and also have
high content fiber.
Those who are pure vegetarians known as vegans then beans are the appropriate
choice for them.
Beans and peas are rich in proteins and vitamins like vitamin A and vitamin B1.
Proteins in beans and peas are equivalent to the protein content in meat. Vitamin A
and vitamin B1 are producers of energy and also essential for the functioning of
heart, nervous system and muscles.
Fibrous Vegetables
Fibrous vegetables like beetroot, spinach, potatoes, sweet potatoes, peas, turnip,
brocoli etc are excellent sources of fiber. These are those vegetables which are rich
in fiber as name also suggests this. Fiber is an essential nutrient as it provides
energy to our body, removes toxins and also best for immune system. Spinach,
eggplant, fennel, beans and lettuce contains high amount of fiber. Celery is a herb
which can be eaten raw is a low calorie source of carbohydrates and fiber, also rich
in water content. It also helps in preventing from diseases like cancer and helps in
lowering the cholesterol, reduces blood pressure.
Other fiber vegetables like potatoes and sweet potatoes are also rich in fiber and
carbohydrates. They are good containers of energy which provides energy and helps
in increasing the stamina.
There are numerous vegetables which helps in growth and development of our body.
Not only meat and chicken or eggs can helps in development of body but vegetables
and fruits do the same. If you are trying to loose weight then you should consume
starchy vegetables in moderate amount and should add more leafy and fibrous
vegetables in your diet. Altogether one key point to remember that you must include
these nutritional containers in your diet to stay a healthy life.

SELF CHECK 1.1-1
Directions: Identify the vegetables. Write your answer in your test notebook.
1. _________ 2. ____________
3. __________ 4. ____________
5. __________ 6. ____________
Directions: Identify the vegetables with the following nutritive value. Write
your answer in your test notebook.
1. Vitamin A
2. Vitamin B
3. Vitamin C
4. Vitamin E
Learning Outcome # 2 PREPARE VEGETABLE DISHES
1. Vegetables are selected according to quality
2. Vegetables accompaniments are selected to complement and enhance menu
items
3. Variety of vegetables dishes are prepared following appropriate Cooking
methods to preserve optimum quality and nutrition
4. Suitable sauces and accompaniments are selected and served with vegetables
5. Cooked dishes are tasted and seasoned in accordance with the required taste of
the dishes
6. Workplace safety and hygienic procedures are followed according to enterprise
and legal requirements
CONTENTS:
industry

following:

lecture)  Books
eraser - Round fish
regulations - Drawn
- Whole
 Electric, gas or induction - Butterfly fillet
ranges - Steak
 Ovens, including combi  Fat content
ovens - lean fish
 Microwaves - fat fish
 Grills and griddles  Water source
 Deep fryers - salt water
 Salamanders - freshwater
 Food processors  processed fish
 Blenders - dried
 Mixers - smoked
- bottled
 Slicers
- dried
 Pans
Types of Seafood
 Utensils
 Tilting fry pan  Shellfish
 Steamers - Mollusks
 Baine marie - Crustaceans
 Mandoline - Octopus and
squid
TOOLS Fin fish
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGIES:
 Film viewing
ASSESSMENT METHODS:
PREPARE VEGETABLE DISHES



Evaluation for PREPARE VEGETABLE DISHES.


After doing all the activities for this LO2: Prepare

Vegetable Dishes. you are ready to proceed to the
next LO3: Present Vegetable Dishes.
LIST OF VEGETABLE DISHES
This is a list of vegetable dishes. This list includes dishes in which the main ingredient or one of
the essential ingredients is a vegetable or vegetables.
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.
[1]
Many vegetable-based dishes exist throughout the world.
A garden salad with lettuce, sun-dried tomatoes, cherry

tomatoes, beets, cucumber and feta cheese
Goma-ae is a Japanese side dish. It is made with vegetables and sesame dressing
Tabbouleh is a Levantinevegetarian dish (sometimes considered a salad)

traditionally made of bulgur, tomatoes, finely chopped parsley, mint, and onion, and
seasoned with olive oil, lemon juice, and salt.[2][3][4]
Vichyssoise is a thick soupmade of puréed leeks, onions, potatoes, cream,
and chicken stock.
 Aavakaaya
 Arab salad
 Baba ghanoush
 Borscht
 Broccoli slaw
 Caesar salad
 Caldo verde
 Caprese salad
 Carrot salad
 Ciambotta
 Chile relleno
 Coleslaw
 Collard liquor
 Confit byaldi
 Corn chowder
 Crudités
 Cucumber soup
 Ema datshi
 Főzelék
 Fried aubergine
 Fried cauliflower
 Ful medames
 Gado-gado
 Garden salad
 Ghormeh sabzi
 Glasswort salad
 Goma-ae
 Greek salad
 Green papaya salad
 Green bean casserole
 Guacamole
 Hodge-Podge (soup)
 İmam bayıldı
 Israeli salad
 Jalapeño popper
 Janssons frestelse
 Karedok
 Kimchi
 Kinilnat
 Kosambari
 Kuluban
 Lecsó
 Lettuce sandwich
 Maple slaw
 Mashed pumpkin
 Mattar paneer
 Onion ring
 Pao cai
 Pasta primavera
 Pea soup
 Pickled cucumber
 Pico de gallo
 Potato salad
 Ratatouille
 Rojak
 Salad Niçoise
 Samlar machu
 Sauerkraut
 Sicilian orange salad
 Sorrel soup
 Spinach salad
 Stuffed peppers
 Stuffed zucchini
 Sweet potato pie
 Sweet sour and spicy vegetable gravy
 Tabbouleh
 Texas caviar
 Tomato omelette
 Tomato soup
 Turnip cake
 Ulam (salad)
 Urap
 Utan
 Vegetable chips
 Vegetable sandwich
 Vegetable soup
 Vegetable tarkari
 Vegetarian chili
 Vichyssoise
 Waldorf salad
Philippine Vegetable Recipes
Kangkong with Squid Balls in Oyster Sauce is a dish comprised of water spinach and
squid balls. This is a budget-friendly Filipino vegetable dish is quick and easy to
cook. It only takes less than 20 minutes before its ready. Kangkong is a vegetable
that can be found all over the Philippines.
Seared Okra and Tomato Recipe
Seared Okra and Tomato is a simple and easy vegetable dish that you can prepare
for yourself. It involves searing the okra and tomato altogether and then adding the
seasonings. That’s it. How more simple could it be? This can be eaten all by itself or
can be consumed as a side dish. A more […]
Ginisang Upo at Kalabasa – Sauteed Opo and Butternut Squash

Ginisang Upo at Kalabasa refers to sautéed opo squash and butternut or calabaza
squash. There is a bit of sliced pork added in the recipe to provide more flavor to the
dish. The latter can be considered as an optional ingredient, especially for
vegetarians. This dish is something that can be served for either lunch […]
Ginisang Upo with Ground Pork and Shrimp
Ginisang Upo with Ground Pork and Shrimp is a dish that cab be cooked on regular
days. It is delicious, nutritious, and easy to make. It only takes less than 20 to
complete the entire dish. This is best served with with rice. This recipe is different
from our previous upo guisado recipe.
Bulanglang na Gulay (Batangas)
Bulanglang na Gulay is a boiled vegetable soup dish. It is composed of a variety of

vegetables. This specific version that I am sharing today is the version from
Batangas. It composed of malunggay leaves, okra, eggplant, kalabasa – butternut
squash can also be used, tomato, and lots more. I even added spinach to make […]
Ginisang Upo with Sardinas
Ginisang Upo with Sardinas is a simple dish composed of sliced bottle gourd or opo
squash and canned sardines in tomato sauce. I prefer mine somewhat spicy. I used
spicy canned sardines for this reason. This simple dish is quick to prepare and
inexpensive. It takes less than 20 minutes to prepare and cook.
Lumpiang Sariwa with Fresh Lumpia Wrapper
Have you tried making your own Lumpiang Sariwa with Fresh Lumpia Wrapper from
scratch? If not, chances are that you got intimidated with the procedure, or you have
limited information on how to make one.
Chop Suey
Chop Suey is a stir fried vegetable dish with meat and shrimp. This version has
everything on it, including boiled quail eggs. The Chinese first introduced this to the
Philippines, and it was embraced wholeheartedly until it became localized. This
recipe for chop suey is a quick and easy one.
Ginisang Ampalaya na May Itlog at Hipon (Sauteed Bitter Gourd)
Ginisang Ampalaya na May Itlog at Hipon or Sauteed Bitter Gourd with Egg and
Shrimp is a simple Filipino dish that you can cook anytime. This is usually consumed
either for lunch or dinner along with warm rice. I understand that one might need to
develop an acquired taste in order to appreciate bitter gourd.
Sauteed Green Beans with Ground Beef
Sauteed Green Beans with Ground Beef is a simple, quick, and easy dish to cook for
lunch or dinner. This is ideal during busy days, when you have a limited amount of
time allotted to prepare your meal. It only takes around 30 minutes (or even lesser)
to cook. It also tastes good.
ACTIVITY SHEET 1.1-2
Directions: Follow the instructions below:
Prepare a Philippine vegetable dish that captures the essence of our
hospitality.
Your output will be rated using the given rubric.
SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
Learning Outcome # 3 PRESENT VEGETABLE DISHES
1. Vegetables are uniformly cut and attractively presented
2. Suitable plate are selected according to enterprise standards
3. Factors in plating dishes are observed in presenting poultry and game dishes
4. Vegetables dishes are presented hygienically, logically and sequentially within
the required timeframe
CONTENTS:
industry

following:

lecture)  Books
eraser - Round fish
regulations - Drawn
 Mixers - dried
 Slicers - smoked
- bottled
 Pans
- dried
 Utensils
Types of Seafood
 Tilting fry pan
 Steamers  Shellfish
- Octopus and
TOOLS squid
Fin fish
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGIES:
 Film viewing
ASSESSMENT METHODS:
COOK SEAFOOD


Evaluation for PREPARE VEGETABLE DISHES.


After doing all the activities for this LO3: Present

Vegetable Dishes. you are ready to proceed to the
next LO4: Store vegetable dishes.
PRESENTATION OF VEGETABLE DISHES
Effective food presentation depends on the understanding of techniques involving

balance, arrangement, and garniture.
1. Good preparation and cooking techniques– Proper cutting and cooking of
vegetables
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

1. Main item in the center, with vegetable distributed around it.
2. Main item in the center with neat piles of vegetables carefully arranged
around.
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.
Directions: Perform the given recipe and present creatively. Your performance
will be rated using the given rubric below.
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.
6. Using 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.
2. Toss vegetables with melted butter or margarine.
3. Cook until tender –crisp
4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.
You did a great cooking. It‘s time to plate and present your dish. Go
on and enjoy learning and doing.
Learning Outcome # 4 STORE VEGETABLE DISHES
1. Quality trimmings and other leftovers are utilized where and when appropriate
2. Vegetables are stored at the correct temperature
3. Optimum freshness and quality is maintained in accordance with enterprise
storing techniques and procedure
4. Vegetable is stored in accordance with FIFO operating procedures and storage of
vegetable requirements
CONTENTS:

industry

following:

lecture)  Books
eraser - Round fish
regulations - Drawn
 Mixers - dried
- smoked
 Slicers
- bottled
 Pans
- dried
 Utensils Types of Seafood
 Tilting fry pan
 Steamers  Shellfish
- Octopus and
TOOLS squid
Fin fish
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
METHODOLOGIES:
 Film viewing
ASSESSMENT METHODS:
PLATE/PRESENT FISH AND SEAFOOD



Evaluation for PREPARE AND COOK SEAFOOD
DISHES.


After doing all the activities for this LO4:

PLATE/PRESENT FISH AND SEAFOOD you are
ready to proceed to the next LO5: STORE FISH AND
SEAFOOD
STORING VEGETABLE DISHES
It’s Sunday night, and there’s a big pile of leftover vegetables in the steamer. Don’t
let them go to waste – those leftovers will give you another delicious meal! Here’s
our guide to help you store leftover vegetables and use them in your cooking.
Storing Cooked Vegetables
To store cooked vegetables, they should be put into an airtight container – without
the lid – and cooled to room temperature, then covered and cooled a bit more in the
fridge, and eaten within a couple of days at most.
What about freezing? Many vegetables just do not take to being frozen after cooking.
Potatoes, peppers, courgettes and squash come into this unhappy category.
Fortunately, you can freeze some types of vegetable: just give some thought to the
way you do it.
Home-baked beans and home-roasted chestnuts – as well as soaked, boiled pulses

– will usually freeze well, as will casseroles and stews with vegetables in them
(preferably not peppers or potatoes though). If you have cooked vegetables that you
can’t use, you could make them into soup (perfect for freezing, provided it contains
no dairy) or instead use them to make a flavoured stock, which will freeze well and
be a good basis for future cooking.
Any Veg, Anytime Recipes
Some recipes are designed to be tinkered with – a little extra carrot, a handful of
cooked cauliflower, the last pine nuts from the packet. Here are some useful
standbys that can be made with almost any leftover vegetables in your fridge…
Roasted veggies provide the basis for all kinds of gorgeous summer dishes. Finely
chop cold roasted aubergine, tomato and courgettes, and use them in lieu of a pizza
sauce – just cover with mozzarella and parmesan and bake as usual. If you’ve
planned your week’s cooking, use the roasted veggies as sandwich fillings: finely-
chopped cooked courgettes work well with chopped mint and feta, and roast
aubergine slices are wonderful with lemon hummus (make your own with tinned
chickpeas, about 50p) and rocket.
Boiled veggies like carrots, broccoli and peas need quick-cook recipes, otherwise
they’ll overcook and lose their nutrients. Try a child-friendly cheesy pasta bake: cook
some pasta shells or bows until they are ‘al dente’ (with a bite), and toss into an
ovenproof dish with 2tsp red pesto and the veggies. Whisk 250g ricotta with an egg
and a handful parmesan cheese, and spread over the top of the pasta; then put into
the oven for 15-20 mins or until golden and hot.
Raw vegetables – that cauliflower half that wasn’t needed in the recipe, and leftover
beansprouts from your chow mein – are easy to incorporate into your cooking, and
perfect for soup or stir-fry. You’d be surprised at the combinations that make good
soup: cauliflower works well with spices and leftover coconut cream, carrot goes with
orange and nutmeg, and broccoli soup is delicious with leftover blue cheese stirred
in at the end.
If you’re really at a loss for using up the last bits of cauli and broccoli, and if they’re in
good condition, break them into florets and freeze in bags for a future dinner.
Salad Vegetable Leftovers
Salad leaves leftovers are difficult, because they must be eaten quickly to be
enjoyed at their finest. But did you know that some salad leaves can be used for
cooking? Watercress Soup is a great source of vitamins, and little gems can be
gently softened in butter and then braised with a splash of white wine to make an
elegant accompaniment to a roast chicken. Toss some rocket into a tomato-pasta
dish at the last minute so it wilts like spinach.
Or try making rocket pesto: fill a food processor with rocket, a clove of garlic and a
handful of pine nuts, then pulse to finely chop. Add olive oil until it comes together in
an emulsion, and add lemon juice, parmesan or feta to taste. Process until smooth,
then store in a jar in the fridge.
Directions: Perform experimental vegetable cookery. Make your own
recipe and prepare, cook and present the product. Explain how to
properly store your output. Your performance will be evaluated using the
given rubric.
4 Can perform the skill without supervision and with initiative and
adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or
supervision.
2 Can perform the skill satisfactorily but requires some assistance
and/or supervision.
1 Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision.

Preparing and Cooking Vegetable Dishes

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LEARNING

Welcome to the module in COOKERY NCII QUALIFICATION. This module

The unit of competency “Prepare Vegetable Dishes” contains knowledge, skills

You are required to go through, a series of learning activities in order to complete

This module is prepared to help you achieve the required competency, in

Contents of this Competency – Based Learning Materials

4 Prepare Salads and Dressing Preparing Salads and Dressing TRS512382

5 Prepare Sandwiches Preparing Sandwiches TRS512330

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared Food TRS512340

PREPARE VEGETABLE DISHES

PREPARING VEGETABLE DISHES

NOMINAL DURATION: 24 Hours

Upon completion of this module the students/trainees will be able to:

LO2. Prepare vegetable dishes

LO3. Present vegetable dishes

LO4. Store vegetable dishes

Learning Outcome # 1 PREPARE MISE EN PLACE

CONDITIONS/RESOURCES: The students/trainees must be provided with the

 LCD Projector (optional for Variety of fishes:  Manuals

PERFORM MISE EN PLACE.

Go through the learning activities outlined for you on

The output of this LO is a complete Institutional

This Learning Outcome deals with the development of

Go through the learning activities outlined for you on

Learning Outcome 1 Perform Mise’ En Place

Vegetables are parts of plants that are consumed by humans as food as part of a

Originally, vegetables were collected from the wild by hunter-gatherers and entered

groups or ‘families’, including:

 Leafy green – lettuce, spinach and silver-beet

 Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli

 Marrow – pumpkin, cucumber and zucchini

 Root – potato, sweet potato and yam

 Allium – onion, garlic and shallot.

NUTRITIVE VALUE OF VEGETABLES

Roots- beetroot, carrot, turnip, radish, sweet potato.

Underground stems- potato, onion, garlic.

Fruits-tomato, eggplant, cucumber, ladyfinger, pumpkin, apple mango, orange,

Leafs- spinach, mustard, cabbage, cauliflower.

Vegetables are good containers of nutrients as different vegetables contains different

Vegetables High in Vitamin A: Carrots, Tomato

Sweet Potatoes, Spinach

Red Pepper, Mustard Greens

Vegetables High in Vitamin B1: Asparagus, Brussels Sprouts

Butternut Squash, Corn

French Beans, Lima Beans

Okra, Peas, Potatoes

Vegetables High in Vitamin B9: Amaranth Leaves, Broccoli

Beetroot, French beans

Lima beans, Potatoes, Spinach, Squash(winters), Peas.

Vegetables High in Vitamin C: Butternut Squash, Broccoli

Bok Choy, Brussels Sprouts

Green Pepper, Swiss Chard

Kale, Cauliflower, Peas.

Vegetables High in Iron: Spinach, Beetroot, Soyabean