Tools and Equipment

Needed in
Preparing Vegetables
paring knife
 used in paring
chef knife
used in cutting
chopping board
used to hold item
while chopping.
Colander
used to drain excess
water after washing
Bowls
used to hold vegetables
utility tray
used to hold ingredients
sauté pan
for sautéing or stir
frying vegetables
steamer
for steaming vegetables
Oven
for cooking vegetables
oven-steam or bake
Flavor Components
of Vegetables
1. Sugar –
Fructose – the natural sugar that
provides the sweetness in
vegetables.
2. Glutamic Acid –
This forms a product called
monosodium glutamate when
combined with salt. It is found in
large amount from young and
fresh vegetables.
3. Sulfur compounds –
Give the characteristic strong
flavor and odor of some vegetables
like onions, leeks, garlic, chives,
cabbage and broccoli.
Color Components
1. Chlorophyll – a fat soluble compound
responsible for the green color of plants. When
combined with acid, it forms pheophytin which
produces an olive green color.
When combine with alkali, it forms
chlorophyllins which produces a more intense
green color. The addition of baking soda when
cooking that results to brighter green color, is an
example.
A measure of acidity or alkalinity of water
soluble substances (pH stands for 'potential
of Hydrogen'). A pH value is a number from 1
to 14, with 7 as the middle (neutral) point.
Values below 7 indicate acidity which
increases as the number decreases, 1 being
the most acidic.
2. Carotenoids – the yellow, orange to red soluble
pigments found in plants.
 2.1 - beta carotene from carrots and squash
 Beta carotene is a red-orange pigment found in
plants and fruits, especially carrots and
colorful vegetables. The name beta carotene
comes from the Greek "beta" and Latin "carota"
(carrot). It is the yellow/orange pigment that
gives vegetables and fruits their rich colors
 2.2 - lycopene, from tomatoes
 2.2 - lycopene, from tomatoes
 lycopene (from the neo-Latin
Lycopersicum, the tomato species) is a
bright red carotenoid hydrocarbon found
in tomatoes and other
red fruits and vegetables, such as red
carrots, watermelons, gac melons, and
papayas, but it is not present in
strawberries or cherries.
3. Flavonoids
3.1 - Anthoxanthin – responsible for the
yellow pigments
3.2 - Anthocyanins – responsible for red and
blue to violet pigments (beets) Tube,
eggplants
Factors to consider in
choosing good quality
vegetables
1. Freshness
Fresh vegetables should be crisp
and bright in colors.
2. Absence of decay
or insect infestation
3. No mechanical
damage or injury.
4. Right degree of maturity
5. Variety
Different varieties differ in
color, shape, texture and
sometimes flavor.
Vegetables are good sources of
food nutrients that are very
important in everyday meals.