MODULE 1 Flashcards
Refers to the gatheringvand preliminary preparation of the ingredients and equipment
MISE EN PLACE (“PUTTING IN PLACE” OR “EVERYTHING IN ITS PLACE”)
WHAT ARE CLASSIFICATIONS OF VEGETABLES?(4)
1.According to parts of the plants
2.According to chemical composition
3.According to nutritive value
4.Flavor components of vegetables
PARTS OF THE PLANTS
(9 FAMILIES)
1.Gourd family
2.Seeds and Pods
3.Fruit Vegetables
4.Root and tubers
5.Cabbage family
6.Onion family
7.leafy greens
8.stalks,stem,shoots
9.Mushroom
9 FAMILIES ACCORDING TO PLANTS WITH EXAMPLES (EX. GOURD FAMILY BITTER GOURD)
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CHEMICAL COMPOSITION AND ITS FRUITS AND VEGETABLES
1.CARBOHYDRATE-RICH VEGETABLES(CHO)-SEEDS,ROOTS,TUBERS
2.PROTEIN-RICH VEGETABLES (CHON)-LEGUMES,PEAS,BEANS
3.FAT-RICH VEGETABKES-NUTS,OLIVES,AVOCADO
4.HIGH MOUSTURE CONTENT-MUSHROOM,TOMATOES,RADISH,GREEN LEAFY VEGETABLES
ACCORDING TO NUTRITIVE VALUE
(NUTRIENT CONTENTENT AND ITS FRUITS AND VEGETABLES)
1.VITAMIN A rich vegetables-green leafy and yellow fruits and vegetables
2.VITAMIN C rich vegetables -yellow vegetables
3.VITAMIN B (complex)-legumes,peas,beans
FLAVOR COMPONENTS OF VEGETABLES
1.SUGAR-FRUCTOSE
2.GLUTAMIC ACID
3.SULFYR COMPOUNDS
WHAT IS SUGAR FRUCTOSE?
The natural sugar that provides the sweetness in vegetables
WHAT IS GLUTAMIC ACID?
forms of product called monosodium glutamate when combined with salt.it is found in large amounts in young fresh vegetables.
WHAT IS SULFUR COMPOUNDS?
it gives the characteristics of strong flavor and odor of some vegetables like onions,leeks,garlic,chives,cabbage, and broccoli
COLOR COMPONENTS?(3)
1.Clorophyll
2.Carotenoids
3.favonoids
It is a fat soluble compounds responsible for the green colors of the plants.When combined with acid,it form pheophytin which produces an olive-green color.
CHLOROPHYLL
CAROTENOIDS?(A?,B?)
The yellow,orange to red soluble pigments found in plant.
A. BETA CAROTEBE from carrots and squash
B. LYCOPENE from tomatoes
PARTS OF FLAVONOIDS AND MEANING (2)
A. Anthoxanthin-responsible for the yellow pigments
B. Anthocyanins-responsible for red and blue to violet pigments (beets) tube,eggplant
FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES (5)
1.freshness
2.Absence of decay or insect infestation
3.No chemical damage or injury
4.Right degree of maturity
5.Variety of texture and sometimes flavor
NUTRITIONAL VALUE OF VEGETABLES
1.VITAMIN A-
alugbati,ampalaya,kalabasa leaves,malunggay,pechay,sili leaves
2.VITAMIN C-
Cabbage type vegetables,bell peppers,lettuece,potatoes,dark green and yellow vegetables
3.VITAMIN B COMPLEX
-amapalata tops (bitter gourd leaves)
-kulitis(amaranth),pepper leaves,saluyot(jute),dried beans
4.COMPLEX CARBOHYDRATES
Wheat bread,whole grain breads and cereals,cabbage,carrots,brussels sprouts
Functions of carbohydrate
1.Source of energy
2.source of B-Vitamins
3.Carbohydrate chosen
•fiber content
•Glycemic load diet
•Nutrient density and phytochemical content
PREPARING FRESH VEGETABLES
1.WASHING
2.SOAKING
3.PEELING AND CUTTING
BASIC KNIFE CUTS AND DEFINITION
- Chopping - done with a straight, downward cutting motion.
- Chiffonade (shredding) - making very fine parallel cuts.
- Dicing-producing cube shapes
- Diamond (lozenge) - thinly slicing and cutting into strips of appropriate
width. - Mincing-producing very fine cut usually for onions and garlic
- Julienne and baton net - making long rectangular cut
- Pays Anne (Fermi ere) - making curved or uneven cuts of the same thickness
- Rondelle-making cylindrical cut
- Bias -making diagonal cut
- Oblique, or roll cuts - making diagonal cut by rolling the long cylindrical vegetables.
