M0PP

KOD DAN NAMA
PROGRAM / PROGRAM
CODE AND NAME
L-041-1 COMMIS
TAHAP / LEVEL LEVEL 1
NO DAN TAJUK MODUL/
MODULE NO AND TITLE
MODULE 03 VEGETABLE DISHES
NO DAN PERNYATAAN
TUGASAN / TASK(S) NO
AND STATEMENT
09.01 PREPARE VEGETABLE DISHES
OBJEKTIF MODUL/
MODULE OBJECTIVE
PREPARE VEGETABLE DISHES USING KITCHEN
UTENSILS, EQUIPMENT, RECIPES AND PERSONAL
PROTECTIVE EQUIPMENT (PP) SO THAT VEGETABLE
DISHES RECIPES OBTAINED, UTENSILS, EQUIPMENT
AND INGREDIENTS SELECTED, VEGETABLE DISHES
PREPARATION EXECUTED IN ACCORDANCE WITH
STANDARD RECIPES.
NO KOD / CODE NO L-041-1 / M03 / KP(1/1)

Muka / Page : 1 Drp / Of : 12

TAJUK /
TOPIC
: VEGETABLE DISHES
TUJUAN /
PURPOSE
:
The purpose of this module is to explain the types of vegetable
dishes, recipes, cutting, ingredient, utensils and equipments.

DLANGUAGE STUDIO
NO 30 1
st
FLOOR
PERSIARAN B RAYA
LANGKAWI MALL
07000 KEDAH D.A

KERTAS PENERANGAN

NO KOD / CODE NO L-041-1 / M03 / KP(1/1) Muka / Page: 2 Drp / Of: 12

INTRODUCTION

Vegetable is a plant or part of plant use in the food recipes. Vegetable are appreciated, not only for
their nutritional importance, but for the variety, flavour, eye appeal and even elegance and
sophistication that they bring to the menu. Because they are so perishable, vegetable require extra
care from receiving to service. Freshness is their most appealing and attractive quality, and one must
be handle carefully to preserve it. The goals of getting proper vegetable dishes are to preserve and
enhance their freshness, flavour, texture and colour.

1. TYPES OF VEGETABLE
Table 3.1: Classification of vegetables
CLASS/ TYPE VEGETABLES PHOTO

LEAVES:
Leaf vegetables, also
called potherbs, greens,
or leafy greens, are plant
leaves eaten as a
vegetable

Cabbages, racchico, Brussel
sprouts; collard, mustard, turnip,
beet, and dandelion greens;
lettuces, endive, kale, Boston bib,
Swiss chard, spinach, Belgian
endive, Bok choy.

BULBS:
Bulb vegetables are
aromatic vegetables that
are widely used to
flavour casseroles,
broths, courts-bouillons
and soups.

Garlic, onions, leeks, shallots,
scallions

SEEDS
Generally higher in
protein and
carbohydrates

Beans of all kinds including navy,
great northern, lima, pinto,
kidney, cranberry, garbanzo;
peas, lentils, and corn.

CLASS/ TYPE VEGETABLES PHOTO

TUBERS
Fat underground stems

Potatoes, Sweet potatoes,
Jerusalem artichokes

ROOTS
Taproots are single root
that extend deep into the
soil to supply the above-
ground nutrients

Carrots, parsnips, beets,
radishes, rutabaga, salsify,
turnips


FRUITS:
Develop from ovary of
flowering plants and
contain one or more
seed

Cucumbers, eggplants,
melons, sweet and hot
peppers, chillies, squashes,
pumpkins, okra.

STEMS & SHOOTS
High percentage in
fibre

Asparagus, celery, kohlrabi

FLOWERS:
Wide range of
vegetables, readily
available

Artichokes, broccoli,
cauliflower

2. VEGETABLE CUTTING
Table 3.2: Types of vegetable cutting
Type of vegetables cutting Dimension Remarks
Mincing 1mm X 1mm X 1mm Cut into a very small pieces
Paysanne 12mm X 12 mm X 3mm thin square or roughly
square, cuts
Batonnet 6mm X 6mm X 6-7cm Long, rectangular cuts
Julienne 3mm X 3mm X 6cm Long, rectangular cuts
Jardiniere (small dice)

6mm X 6mm X 6mm

Uses: Soup, stuffing,
accompaniment vegetables,
etc.
Macedoine (medium dice)

12mm x 12mm x 12mm

Uses: Soups, stuffing,
accompaniment vegetables,
cold platter, etc.
Brunoise

3mm x 3mm x 3mm Uses: Soup, stuffing,
garnish, etc.


Concasse

Rough chop, usually with
tomatoes
Uses: finishing for the
sauce and garnish
Chiffonade (shredded)

Ribbon cut any leaf of
vegetables
Uses: garnish
Rondelles or rounds

Disk-shaped slices Accompaniment
vegetables
Tourner Cut the carrots by turning
them into oval shapes
Accompaniment
vegetables
Chopped Finely chopped, e.g. for
onion or parsley
Uses: for sauting or
garnishing
Mirepoix coarsely chopped
vegetables, primarily
onions, carrots and celery
Used: to flavour stocks,
gravies, sauces and
other items
3. VEGETABLES DISHES
Local vegetable dishes
i. Stir-fried mixed vegetables
ii. Siew Bok Choy with Mushroom and oyster sauce
iii. Vegetable Dalca

International vegetables dishes
i. Buttered Carrot
ii. Grilled Capsicum
iii. Sauted Spinach
iv. Corn on Cob

4. Method of cooking vegetable dishes
i. Sweating
Sweating is a means of cooking vegetables until they are tender but not coloured.
Place a little oil or butter into a saucepan and add the finely chopped vegetables.
Cover and cook over a gentle heat until tender and they has released their juices.
This is a good first step in making soups or sauces

ii. Sauting
saut means to cook something in a little fat while stirring

iii. Stir-frying
Stir-frying is a fast and fresh way to cook. Simply toss and turn bite-sized pieces
of food in a little hot oil in a wok over high heat, and in five minutes or less, the
work is done. Vegetables emerge crisp and bright.

iv. Braising
Braising is a cooking method usually used for tougher cuts of meat, such as pot
roasts, rumps, shanks and ribs. Braising is also a good way to cook tough,


fibrous vegetables like celery, carrots, and parsnips and so on. Vegetables to be
braised would typically be sauted, then covered with liquid and cooked in a
covered pot in the oven.

v. Stewing
A stew is a combination of solid food ingredients that have been cooked in water
or other water-based liquid, typically by simmering, and that are then served
without being drained
Ingredients in a stew can include any combination of vegetables (potatoes,
beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and
seafood.

vi. Boiling
Boiling is the easiest means of cooking vegetables but does tend to lose some of
the nutrients.. Vegetables will cook quickly in few inches of water, though you
can cook them uncovered in large quantity of boiling water.
Try simmering vegetables in stock for added flavour.
After boiling vegetables the water can be used as a basis for stock or to add to
gravy to improve the flavour.

vii. Deep-frying
Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking
method, and, despite the use of liquid oil, is best classified as a dry cooking
method.
Some fried foods are given a coating of batter or breading prior to frying. The
effect of these is that the outside of the food becomes crispy and browned, while
the inside becomes tender, moist, and steamed. Some foods such as potatoes
or whole, skin-on poultry have a natural coating and do not require breading or
battering.

5. IMPORTANT OF VEGETABLES
Eating vegetables provides health benefit; people who eat more vegetables as part of an overall diet
are likely to have a reduced risk of some chronic diseases. Vegetables are important protective food
and highly beneficial for the maintenance of health and prevention of disease. They contain valuable
food ingredients that can be successfully utilized to build up and repair the body.

Health benefits
Eating a diet rich in vegetables as part of an overall healthy diet may reduce risk for stroke
and perhaps other cardiovascular diseases.
Eating a diet of vegetables as part of an overall healthy diet may reduce risk for diabetes.
Eating a diet of vegetables as part of an overall healthy diet may protect against certain
cancers, such as mouth, stomach, and colon-rectum cancer.
Diets rich in foods containing fibre, vegetables, may reduce the risk of coronary heart disease.
Eating vegetables rich in potassium as part of an overall healthy diet may reduce the risk of
developing kidney stones and may help to decrease bone loss.
Eating foods such as vegetables that are low in calories per cup instead of some other higher-
calorie food may be useful in helping to lower calorie intake.


Nutrients
Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or
seasonings may add fat, calories, or cholesterol.)
Vegetables are important sources of many nutrients, including potassium, dietary fiber, foliate
(folic acid), vitamin A, vitamin E, and vitamin C.
Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of
potassium include sweet potatoes, white potatoes, white beans, tomato products (paste,
sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, kidney beans, and
cabbage.
Dietary fibre from leafy vegetables, as part of an overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart disease. Fibre is important for proper bowel
function. It helps reduce constipation and diverticulosis. Fibre-containing foods such as
vegetables help provide a feeling of fullness with fewer calories.
Foliate (folic acid) helps the body form red blood cells. Women of childbearing age who may
become pregnant and those in the first trimester of pregnancy should consume adequate
foliate, including folic acid from fortified foods or supplements. This reduces the risk of neural
tube defects, spina bifida, and anencephaly during fetal development.
Vitamin A keeps eyes and skin healthy and helps to protect against infections.
Vitamin E helps protect vitamin A and essential fatty acids from cell oxidation.
Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in
iron absorption.

Vegetables also supply trace elements which are necessary for the human organism. Iodine, for
instance, is essential for thyroid hormone which regulates much physical and mental activity, cobalt
for increasing the number of blood corpuscles, and zinc for proper growth.

Vegetable Dishes Recipes

Buttered Carrots
Serving for 4 portions

Figure 3.1: Buttered Carrots

Ingredient

Quantity
Carrots, cut into desired shape( batonnet,turned etc) 400 gm
Salt , pepper 2 gm
Sugar 2 gm
butter 30 gm
Parsley, chopped 2 gm

Method:


i. Place the carrot in a pan with a little salt, a pinch of sugar and butter. Barely cover with
water.
ii. Cover the pan; allow boiling steadily in order to evaporate all the water.
iii. When the water has completely evaporated, check that the carrots are cooked. Do not
over cook. Remember, al-dente.
iv. Toss the carrots over a fierce heat for 1-2 minutes in order to give them a glaze.
v. Serve sprinkle with chopped parsley.

Saut Spinach
Serving for 4 portions

Figure 3.2: Saut Spinach

Ingredient

Quantity
Spinach 100 gm
Oil or cooking fat 10 ml
Salt 2g
pepper 2g

Method:
i. Use only enough oil or fat to keep the pan lubricated and prevent the vegetable from
burning
ii. Add the prepared vegetable to the fat and sweated aromatics in the pan
iii. Add seasonings and continue to saut until the vegetables are fully cooked and flavourful
iv. As the vegetables saut they wilt and soften and the colour intensifies


Siew Bok Choy With Mushroom And Oyster Sauce
Serving for 4 pax

Figure 3.3: Siew Bok Choy with Mushroom and Oyster Sauce

Ingredient

Quantity
Corn starch 20 gm
Oil or cooking fat 30 ml
Vegetable broth or water 250 ml
Fresh ginger root, sliced 10 gm
Siew bok choy, halved lengthwise 450 gm

Sauce :
Soy sauce, light 60 ml
Vegetable broth 250 ml
Oyster sauce 140 ml
Sugar 10 gm
Sesame Oil 10 ml
Shiitake Mushroom( medium size) stem removed 120 gm
Method:
i. Oil the pan with enough oil or fat to prevent the vegetable from burning. Add broth and ginger
root to wok and heat to boiling. Add bok choy; cover and cook until tender and most of broth
evaporates-about 5 minutes.
ii. Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavoured sauces,
light soya sauce, cornstarch, and sugar and sesame oil.
iii. With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim
of platter; cover and keep warm. Discard ginger slices and any remaining broth.
iv. Reheat wok over high heat until hot. Add remaining 1 tablespoon oil and the mushrooms. Stir-
fry mushrooms until softened-about 3 minutes.
v. Reheat sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
Transfer mushrooms from Sauce and place over bok choy. Pour Sauce over all. Garnish with
green onions, if desired.


Vegetable Dalca
Serving for 4 pax

Figure 3.4: Vegetable Dalca

Ingredient

Quantity
Yellow lentils, boiled 100 gm
Carrot, cut into 3 cm strips 100 gm
Long beans, cut into 3 cm length 200 gm
Potato, large diced 100 gm
Red shallots sliced thinly 30 gm
Garlic, sliced thinly 20 gm
Ginger, sliced thinly 10 gm
Curry powder 30 gm
Coconut milk 200 ml
Tamarind pulp (use 2 tbsp tamarind juice as an alternative) 100 ml
Oil 50 ml
Cinnamon stick 5 gm
Cardamon 5 gm
Cloves 5gm
Star anise 5 gm
Salt 2 gm

Method:
i. In a pot, heat the oil and fry the shallots, garlic and ginger with the spices until fragrant.
ii. Dissolve the tamarind in a little water and discard the pulp.
iii. Pour in the coconut milk, water and tamarind water.
iv. Add potato, lentil and curry powder and stir. Let it boil.
v. Reduce heat, cover the pot and let it simmer until the potato softens
vi. Add carrot and long beans.
vii. Adjust seasoning to taste.


6. UTENSILS AND EQUIPMENT

Table 3.3: Types and usage of utensil and equipment
TYPES USAGE

Paring knife
This short knife, used for paring and trimming
vegetables and fruits, has a 2-4 inch blade

Chopper

Used for chopping, the chopper is often heavy
enough to cut through bones. It has a rectangular
blade and varies in size according to its extended
use.

Chef knife

All purpose knives are used for variety of chopping,
slicing and mincing chores. The blade is normally 8
12 inches long

Roasting pan

This rectangular pan with medium high sides is used
for roasting or baking and comes in various sizes.

Wooden spoon
To be used for mixing ingredients for cooking


TYPES USAGE

Stock pot

For simmering large quantity of liquids.

Food tong
Use to pick up and handled food

Saut pan
Used for general sauting and frying for vegetables,
meat, poultry, fish and eggs.

Chopping board
A cutting board is a durable board used to place
material on to be cut..

Blue: seafood and selfish
Red: raw meat
Green: fruits and salad
White: dairy product
Yellow: cook meat.
Brown: Vegetable

Mandoline

a utensil with an adjustable blade, for slicing foods
thinly and evenly


QUESTIONS

1. Give THREE (3) methods of cooking that suitable to cook vegetables
i.
ii.
iii.

2. LIST the classification of vegetables. Provide an example for each class.
i.
ii.
iii.
iv.
iv.

3. Give the dimension for vegetables cut as below:
i. Julienne
ii. Batonnet
iii. Brunoise
iv. Jardiniere
v. Macedoin

4. Name TWO (2) vegetables which are suitable for braising

i.

ii.

5. Name THREE (3) types of local vegetables dishes

i.

ii.

iii.

REFERENCES
1. Camphell, J., Foskett, D., Ceserani, V. (2008). Practical Cookery. 11
th
edition. Hodder
Education. London ISBN-10: 034094837X
2. Culinary Institute of America (2006). Professional Chef. 8
th
Edition. John Wiley and Sons Inc.
New Jersey. ISBN 9780471973003
3. Gisslen, Wayne (2007). Professional Cooking. 6
th
Edition. John Wiley & Son. New Jersey.
ISBN 978-0-470-04713-2.

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