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    Basic Principles of Cooking Vegetables

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    Drexler Clyde Tapawan
    This document provides guidelines for properly cooking different types of vegetables to maintain their color, texture, and flavor: [1] Green vegetables need to be cooked briefly to avoid dulling or yellowing from heat and acidity. Orange and yellow vegetables are more stable but can become mushy if overcooked. [2] All vegetables undergo flavor changes during cooking, so recipes should be followed for exact timing. Overcooking negatively impacts flavor. [3] Vegetables should be served between 160-180°F and cooked just before serving to maintain optimal texture and flavor.

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    Basic Principles of Cooking Vegetables

    Uploaded by

    Drexler Clyde Tapawan
    283 views17 pages
    This document provides guidelines for properly cooking different types of vegetables to maintain their color, texture, and flavor: [1] Green vegetables need to be cooked briefly to avoid dulling or yellowing from heat and acidity. Orange and yellow vegetables are more stable but can become mushy if overcooked. [2] All vegetables undergo flavor changes during cooking, so recipes should be followed for exact timing. Overcooking negatively impacts flavor. [3] Vegetables should be served between 160-180°F and cooked just before serving to maintain optimal texture and flavor.

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    This document provides guidelines for properly cooking different types of vegetables to maintain their color, texture, and flavor: [1] Green vegetables need to be cooked briefly to avoid dulling or yellowing from heat and acidity. Orange and yellow vegetables are more stable but can become mushy if overcooked. [2] All vegetables undergo flavor changes during cooking, so recipes should be followed for exact timing. Overcooking negatively impacts flavor. [3] Vegetables should be served between 160-180°F and cooked just before serving to maintain optimal texture and flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    283 views17 pages

    Basic Principles of Cooking Vegetables

    Uploaded by

    Drexler Clyde Tapawan
    This document provides guidelines for properly cooking different types of vegetables to maintain their color, texture, and flavor: [1] Green vegetables need to be cooked briefly to avoid dulling or yellowing from heat and acidity. Orange and yellow vegetables are more stable but can become mushy if overcooked. [2] All vegetables undergo flavor changes during cooking, so recipes should be followed for exact timing. Overcooking negatively impacts flavor. [3] Vegetables should be served between 160-180°F and cooked just before serving to maintain optimal texture and flavor.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 17

    Basic Principles of

    Cooking Vegetables
    OPENING PRAYER

    Dear Lord, thank you for today. Thank you for the
    ways in which you provide for us all. For your
    protection and love, we thank you. Help us to focus
    our hearts and minds now on what we are about to
    learn. Guide us by your eternal light as we discover
    more about the world around us. We ask all this in
    the name of Jesus. Amen
    1. Green Vegetables
    1. Green Vegetables
    • Directions for cooking green vegetables have
    been developed to keep the green color.
    • The green color comes from chlorophyll, a color
    that is affected by both heat and acid.
    • Overcooking some green vegetables turns them
    a dull olive-green or even gives them a yellow-
    look.
    1. Green Vegetables

    Overcooked
    green
    vegetable
    .
    1. Green Vegetables
    • Adding baking soda is also
    a mistake, although it
    makes the vegetable
    brighter in color, but it
    reduces the presence of
    vitamins.
    2. Orange and Yellow Vegetables
    2. Orange and Yellow Vegetables
    • Orange and yellow vegetables are more stable than
    green vegetables.
    • During cooking, oranges colored vegetables may
    become more yellow.
    • Follow the directions to avoid overcooking these
    vegetables because they will become mushy in
    appearance and texture.
    2. Orange and Yellow Vegetables
    Sample of
    overcooked
    yellow
    vegetable
    2. Orange and Yellow Vegetables
    Adding baking soda, acid
    like lemon juice will
    prevent the yellow and
    orange vegetables to
    become mushy, slippery
    and soften.
    3. Cook Vegetables for good
    flavor typical of the vegetable
    3. Cook Vegetables for good
    flavor typical of the vegetable
    • All vegetables have some change of flavor during cooking.
    • Follow the recipe or directions for exact cooking time to have
    a good flavor.
    • The flavor of the vegetable is affected by the way it is
    cooked.
    • Overcooking is the biggest problem when it comes to flavor.
    3. Cook Vegetables for good
    flavor typical of the vegetable
    • Cooking in too much
    water also affects the
    flavor of vegetables
    because some parts of
    the vegetable are
    dissolved and lost in
    water.
    3. Cook Vegetables for good
    flavor typical of the vegetable
    • Use appropriate
    seasonings for
    vegetables for a good
    flavor. Properly cooked
    vegetables do not need
    a lot of seasoning.
    4. Serve vegetables at the right temperature
    • When vegetables are
    placed on the serving line,
    they should be between
    160 ⁰ F and 180 ⁰ F.
    • Cook and serve vegetables
    just in time.
    For additional information about
    vegetables, please open your book
    on pages 72 – 73
    CLOSING PRAYER

    I will continue, O my God, to do all my actions for the


    love of you.
    Our Lady of the Holy Rosary, Pray for us
    St. John Baptist De La Salle, Pray for us

    Live Jesus in our Hearts FOREVER

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