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    Prepare Vegetable Dishes

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    Redginald Calderon
    This document provides information on preparing and cooking vegetables. It discusses types of vegetables including root, green, and fruit vegetables. It also covers qualities of vegetables like texture, flavor, color, and nutrients. The document outlines how cooking affects vegetables through changes in texture, water loss/absorption, color, and nutrients. It provides guidelines for preparing, handling, and cooking fresh, frozen, canned, and dried vegetables. Various culinary terms and ways of cooking vegetables are also mentioned.

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    Prepare Vegetable Dishes

    Uploaded by

    Redginald Calderon
    817 views55 pages
    This document provides information on preparing and cooking vegetables. It discusses types of vegetables including root, green, and fruit vegetables. It also covers qualities of vegetables like texture, flavor, color, and nutrients. The document outlines how cooking affects vegetables through changes in texture, water loss/absorption, color, and nutrients. It provides guidelines for preparing, handling, and cooking fresh, frozen, canned, and dried vegetables. Various culinary terms and ways of cooking vegetables are also mentioned.

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    This document provides information on preparing and cooking vegetables. It discusses types of vegetables including root, green, and fruit vegetables. It also covers qualities of vegetables like texture, flavor, color, and nutrients. The document outlines how cooking affects vegetables through changes in texture, water loss/absorption, color, and nutrients. It provides guidelines for preparing, handling, and cooking fresh, frozen, canned, and dried vegetables. Various culinary terms and ways of cooking vegetables are also mentioned.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    817 views55 pages

    Prepare Vegetable Dishes

    Uploaded by

    Redginald Calderon
    This document provides information on preparing and cooking vegetables. It discusses types of vegetables including root, green, and fruit vegetables. It also covers qualities of vegetables like texture, flavor, color, and nutrients. The document outlines how cooking affects vegetables through changes in texture, water loss/absorption, color, and nutrients. It provides guidelines for preparing, handling, and cooking fresh, frozen, canned, and dried vegetables. Various culinary terms and ways of cooking vegetables are also mentioned.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 55

    GOOD

    AFTERNOON !
    T. Reginald Calderon Jr.
    PREPARE
    VEGETABLE
    DISHES
    Effects of Cooking Vegetables
    TOPIC 1: Types and Characteristics of
    Vegetables
    • Root Vegetables - As their name suggests, root vegetables grow under the
    ground or plant roots commonly consumed as vegetables.  These include all
    vegetables derived from roots, bulbs and tubers of plants.
    • Green Vegetables - These include the stems, flowers and leaves of plants that
    humans consume for food. Some plants may have all parts eaten as a
    vegetable while there are also those with only one or some parts safe or
    desirable for food service
    • Vegetable Fruits - These are fruits used in food service as vegetables.
    ACTIVITY! VEGGIE GOOD!

    Identify the type of the following vegetables. Type


    ROOT for root vegetables, GREEN for green
    vegetables and FRUIT for fruit vegetables.
    Types and Characteristics of
    Mushrooms
    Biologically, mushrooms are not considered
    as plants. These are fungi that can be cultured
    or collected in the wild for food and other
    purposes. However, there are mushrooms that
    cannot be eaten and are considered poisonous.
    Qualities of Vegetables
    • Texture
    • Flavor
    • Color
    • Nutrients
    Changes in texture
    The texture of vegetables can be
    represented in various degrees
    depending on the cooking technique
    used.
    FIBER
    It gives vegetables shape and
    firmness. Vegetables with more
    fiber are more tender while those
    with less are tougher.
    STARCH
    One of the chemical components of
    vegetables responsible for their
    carbohydrate content.
    DRY STARCHY
    VEGETABLES
    Must be cooked in enough.
    MOIST STARCHY
    VEGETABLES
    Have enough moisture of their own,
    but they must still be cooked until
    the starch granules soften.
    CONTROLLING CHANGES IN
    COLOR
    • White-pigmented vegetables
     Add a little lemon juice or cream of
    tartar to the cooking water.
     Cooking for a short time
     Overcooking or holding too long in a
    steam table turns white vegetables dull
    yellow or gray.
    CONTROLLING CHANGES IN
    COLOR
    • Red-pigmented vegetables
     Use a short cooking time.
     Use only as much water as is necessary.
     Cook beets whole and unpeeled, with
    root and an inch of stem attached to
    protect color.
    CONTROLLING CHANGES IN
    COLOR
     When steaming, use solid pans instead
    of perforated pans to retain the red
    juices.
     Whenever possible, serve the cooking
    liquid as a sauce with the vegetable
    CONTROLLING CHANGES IN
    COLOR
    • Yellow and Orange- pigmented
    vegetables
     Carotenoids get affected by acids and
    alkalies minimally.
     Long cooking can dull the color while
    short cooking not only prevents dulling
    of the color.
    CONTROLLING CHANGES IN
    COLOR
    • Green-pigmented vegetables
     Cooking uncovered to allow plant to
    escape.
     Cooking for the shortest time possible.
    Properly cooked green vegetables are
    tender-crisp.
    FLAVOR
    This is the quality of fruits and
    vegetables described as the
    combination of aroma and taste.
    TYPES OF VEGETABLES
    ACCORDING TO FLAVOR

    • Strong Flavored Vegetables


    • Mild Flavored Vegetables
    CONTROLLING FLAVORS LOSS
    • Cook for as short a time as possible.
    • Use boiling salted water.
    • Use just enough water to cover to minimize
    leaching
    • Steam vegetables whenever appropriate.
    To serve sweet-tasting

    • Try to serve young


    • For Older vegetables
    COLOR PIGMENTS OF
    VEGETABLES
    • Flavonoids (white)
    • Anthocyanins (red)
    • Chlorophyll (green)
    • Carotenoids (yellow and Orange)
    2. Water is either lost or absorbed.
    A. Vegetables contain high amount of
    water, leafy and succulent
    vegetables lose water and become
    limp.
    B. Vegetables with significant amount
    of starch (dried beans, root
    crops, tubers) absorb water because of
    the hygroscopic property of Starch.
    3. Changes in color

    Cooking for a short


    time, helps maintain
    color.
    4. Changes in nutrients
    A. Carbohydrate
    - moist heat cooking – gelatinization of
    starch
    - dry heat cooking – dextrinization of
    starch
    - carmelization of sugar
    B. Protein become more soluble and
    digestible
    C. Vitamin may be destroyed in heat like
    vitamin C
    D. Minerals are washed into the cooking
    liquid or oxidized
    General Rules of Vegetable Cookery
     Don’t overcook.
    Prepare vegetable as
    close to service time as
    possible and in
    small quantities.
    If the vegetable must be cooked ahead, undercook slightly and
    chill rapidly. Reheat at service time
    Never use baking soda with green vegetables.
    Cut vegetables uniformly for even cooking.
    Cook green vegetables and strong – flavored vegetables
    uncovered.
    Standard Quality of Cooked Vegetables
    1. Color - Bright, natural color
    2. Appearance on plate - Cut neatly and uniformly
    Attractively arranged with appropriate combinations and garnishes
    3. Texture- Cooked to the right degree of doneness
    Crisp – tender, not overcooked and mushy
    Potatoes, squash, sweet potatoes, tomatoes should be cooked
    through with smooth texture
    4. Flavor-Natural flavor and sweetness
    Strong – flavored vegetables should be pleasantly mild, with no off
    flavors or bitterness
    Standard Quality of Cooked Vegetables
    5. Seasonings- Seasonings should not mask the natural
    flavors
    6. Sauce- Do not use heavily. Vegetable should not be greasy
    7. Vegetable combinations- Vegetables should be cooked
    separately for different cooking times, and then combined.
    Combine acid vegetables like tomatoes, to green vegetables
    just
    before service to prevent discoloration of greens.
    PREPARING FRESH VEGETABLES FOR
    COOKING
    • Guidelines for preparing Vegetables for cooking

    • Washing:
    - Wash vegetables
    - Root vegetables that are not peeled
    - Wash greens, leafy vegetables in several changes of cold
    water.
    - If needed for later use
    PREPARING FRESH VEGETABLES FOR
    COOKING
    • Guidelines for preparing Vegetables for cooking

    • Soaking:
    - To preserve as much flavor
    - If necessary, may be soaked for 30 minutes in cold salted
    water to eliminate insects
    - Limp vegetables can be soaked briefly in cold water
    - Dried legumes are soaked for several hours before cooking
    to replace moisture lost in drying.
    Handling and Preparing Processed Vegetables

    • Guidelines for Handling and Preparing Frozen


    Vegetables
    • Handling Frozen Vegetables
    - Temperature inside the packaging should be a 0F
    - Ice crystals should be kept at a minimum.
    - Packaging should not have leaks or other obvious signs of
    thawing
    - Vegetables inside packages should have bright and natural
    color and not yellowed or dried by freezer-burn
    Handling and Preparing Processed Vegetables

    • Guidelines for Handling and Preparing Frozen


    Vegetables
    • Preparing Frozen Vegetables
    - Frozen vegetables have been partially cooked
    - Cook from the frozen state.
    - Exceptions: corn on the cob and vegetables that freeze into
    a solid block
    - Seasoning: most frozen vegetables are slightly salted
    during processing
    Handling and Preparing Processed Vegetables

    • Guidelines for Handling Dried Vegetables

    • Handling and Preparing Dried Legumes:


    - Pick over to remove any foreign particles and rinse well.
    - Soak overnight in 3 times their volume of water.
    - Simmer, covered, until tender
    - If you forget to soak bean overnight, an alternative method
    can be used.
    Handling and Preparing Processed Vegetables

    • Handling Freeze-Dried and Other Dehydrated

    - Follow the manufacturer’s directions for reconstituting


    these products.
    - Dried products, especially potatoes, require only the
    addition of boiling liquid and seasonings to be ready to
    serve.
    - Dried mushrooms should be soaked in hot water until soft.
    ACTIVITY
    DIRECTION: Make a compilation of technical words
    commonly used in the world of culinary for vegetable
    cookery.
    - Make a personalized and improvised dictionary (half
    folded bond paper.
    - Include local and foreign terminologies which are used in
    vegetable cookery.
    - Limit your dictionary to a minimum of 10 pages and a
    maximum of 20 pages.
    Cooking Frozen and Canned Vegetables
    A.) Frozen Vegetables are vegetables that have had their temperature reduced and
    maintained to below their freezing point for the purpose of storage and transportation
    until they are ready to be eaten.
    Canned Vegetables
     Drain vegetables and place half the
    liquid in a cooking pot, and
    bring to boil.
     Add vegetables and heat to serving
    time. Do not boil for a long
    time.
     Season liquid before adding vegetables
    to blend flavors of herbs
    and spices.
     Use butter to enhance the flavor of
    most vegetables
    Culinary Terms of Vegetables
     Bouquet ere – bouquet of vegetables
     Printaniere – spring vegetables
     Jardinière – garden vegetables
     Primeurs – first spring vegetables
     Clamart – peas
     Ceecy – carrots
     Doria – cucumbers cooked in butter
     Dubarry – cauliflower
     Fermiere – carrots, turnips, onions, celery cut into uniform
    slices
    Culinary Terms of Vegetables
     Florentine – spinach
     Forestiere – mushrooms
     Judic – braised lettuce
     Lyonnaise – onions
     Nicoise – tomatoes concasse cooked with garlic
     Parmientier – potatoes
     Princesse – asparagus
     Provençale – tomatoes with garlic, parsley and
     sometimes mushrooms or olives
    Ways of Cooking Vegetables
    1. Boiling and steaming
    Vegetables are drained as soon as
    they are cooked
    and then cool quickly under cold
    water to prevent
    overcooking from the residual heat.
    They are
    reheated quickly by sautéing in
    butter or other fat.
    Seasonings and sauces are added at
    this stage.
    2. Sautéing and Pan – Frying

    Both methods may be used to


    complete cooking
    or precooked or blanched
    vegetables. Also used for
    complete cooking of raw
    vegetables.
    3. Braising
    The blanched or raw
    vegetable, is placed in
    the
    pan then liquid is added
    (stock, water, wine) to
    cover
    vegetables, then cooked
    slowly
    4. Baking
    Cooking starchy vegetables
    using heat of the
    oven, rather than range top.
    Starchy vegetables are
    baked because the dry heat
    produces a desirable
    texture.
    5. Deep – frying
    Vegetables large enough to coat
    with breading or
    batter may be fried. Quick –
    cooking vegetables
    can be fried raw. Some, may be
    precooked by
    simmering or steaming briefly
    to reduce the cooking
    time in frying

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