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    Differences in Taste, Texture and Ways of Cooking Between The 4 Market Forms of Vegetables

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    angelicacolibao0320
    The document summarizes the differences in taste, texture, and cooking methods between four market forms of vegetables: 1. Fresh vegetables can have bitter flavors but cooking methods like blanching, braising, grilling, and microwaving can improve the taste. They are crisp in texture. 2. Dried vegetables provide convenience and flavor when rehydrated. They have a hard, brittle texture. Cooking methods include simmering, sautéing, and grilling. 3. Frozen vegetables can taste as good as fresh when cooked properly. They have a softer, mushier texture after thawing. Cooking methods are sautéing, roasting, and steaming. 4

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    Differences in Taste, Texture and Ways of Cooking Between The 4 Market Forms of Vegetables

    Uploaded by

    angelicacolibao0320
    20 views18 pages
    The document summarizes the differences in taste, texture, and cooking methods between four market forms of vegetables: 1. Fresh vegetables can have bitter flavors but cooking methods like blanching, braising, grilling, and microwaving can improve the taste. They are crisp in texture. 2. Dried vegetables provide convenience and flavor when rehydrated. They have a hard, brittle texture. Cooking methods include simmering, sautéing, and grilling. 3. Frozen vegetables can taste as good as fresh when cooked properly. They have a softer, mushier texture after thawing. Cooking methods are sautéing, roasting, and steaming. 4

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    The document summarizes the differences in taste, texture, and cooking methods between four market forms of vegetables: 1. Fresh vegetables can have bitter flavors but cooking methods like blanching, braising, grilling, and microwaving can improve the taste. They are crisp in texture. 2. Dried vegetables provide convenience and flavor when rehydrated. They have a hard, brittle texture. Cooking methods include simmering, sautéing, and grilling. 3. Frozen vegetables can taste as good as fresh when cooked properly. They have a softer, mushier texture after thawing. Cooking methods are sautéing, roasting, and steaming. 4

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    20 views18 pages

    Differences in Taste, Texture and Ways of Cooking Between The 4 Market Forms of Vegetables

    Uploaded by

    angelicacolibao0320
    The document summarizes the differences in taste, texture, and cooking methods between four market forms of vegetables: 1. Fresh vegetables can have bitter flavors but cooking methods like blanching, braising, grilling, and microwaving can improve the taste. They are crisp in texture. 2. Dried vegetables provide convenience and flavor when rehydrated. They have a hard, brittle texture. Cooking methods include simmering, sautéing, and grilling. 3. Frozen vegetables can taste as good as fresh when cooked properly. They have a softer, mushier texture after thawing. Cooking methods are sautéing, roasting, and steaming. 4

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    of 18

    DIFFERENCES IN TASTE,

    TEXTURE AND WAYS OF


    COOKING BETWEEN THE 4
    MARKET FORMS OF
    VEGETABLES
    1. FRESH VEGETABLES
    TASTE
    • Vegetables can often have a bitter flavor in
    raw form. Of the five basic flavors – sweet,
    salty, sour, bitter, and umami – sour and bitter
    are often the ones hardest to get on board
    with. The bitter flavors can come from the
    very nutrients in vegetables that we’re trying
    to get more of.
    TEXTURE
    • Consumers have clear expectations for the
    texture of fresh- cut vegetables and fruits. Salad
    vegetables like lettuce, carrot, celery, and
    radish should be crisp.
    WAYS OF COOKING
    1. Blanching – Blanching is scalding vegetables in boiling water or
    steam for a short time.
    2. Braising - is a cooking method that uses both wet and dry heat
    and is typically used to prepare both tougher cuts of meat and
    hearty vegetables.
    3. Grilling - is a dry-heat cooking method.
    4. Microwaving – rapid heating by passing high frequency waves
    from a magnetron through the food or liquid to be heated.
    2. DRIED VEGETABLES
    TASTE
    • Dehydrated vegetables and fruits provide
    convenient and delicious additions to family
    meals. They can be used alone, in combination
    with other foods or as an accent to add flavor.
    Dehydrated vegetables are best used as
    ingredients for soups, casseroles, sauces and
    stews.
    TEXTURE
    • Dehydrated food is hard and usually brittle;
    some dehydrated food, like fruits and fruit
    leather, may still be pliable, but the end product
    still winds up being fairly tough. Dehydrated
    vegetables, such as carrots, will make a hard
    plink!
    WAYS OF COOKING
    1. Simmering - is a cooking method that brings the liquid
    of a dish to just below the boiling point over lower
    heat.
    2. Sautéing - is a cooking technique which derives its
    name from the French verb for jumping. Sauté is a
    dry-heat cooking method, which involves cooking a
    small amount of fat in a hot pan while tossing
    ingredients around.
    3. Grilling - is a dry-heat cooking method.
    3. FROZEN VEGETABLES
    TASTE
    • Frozen veggies can taste just as good as fresh
    —and sometimes even better. To help you get
    the most out of frozen veggies.
    TEXTURE
    • “Since freezing causes water to expand and
    veggies are mostly water, the freezing process
    pushes and stretches the cell walls to
    maximum,” Shepherd said. “This results in
    less structure and a softer, mushier texture
    when thawed.”
    WAYS OF COOKING
    1. Sautéing – is a cooking technique which derives its name
    from the French verb for jumping. Sauté is a dry-heat
    cooking method, which involves cooking a small amount
    of fat in a hot pan while tossing ingredients around.
    2. Roasting - is a slow-cooking process, using indirect,
    diffused heat to cook its ingredients.
    3. Steaming is a method of cooking that requires moist heat.
    4. CANNED VEGETABLES
    TASTE
    • Canned vegetables have a negative reputation
    for having an unappealing taste. Due to their
    being soaked in a brine for preservation
    purposes, canned foods are often described as
    “metallic-tasting”. If cooked right, however,
    canned foods can taste just as good as farm-fresh
    options!
    TEXTURE
    • When canned vegetables and fruits are cooked
    during processing, the tissue softens as
    cementing pectic substances in the cell walls of
    plant tissue degrade. This softening can be
    counteracted by the addition of calcium ions in
    the form of calcium hydroxide and calcium
    pectate.
    WAYS OF COOKING
    1. Because Canned Vegetables are already cooked
    right in the tin, they just need to be heated. Heat
    right in the liquid they came in, probably for no
    more than 4 minutes in a saucepan or a minute or
    two in the microwave in a microwave-safe dish.
    PERFORMANCE
    ACTIVITY BY:
    1. Ma. Jessalyn C. Maranan
    2. Arish Mae Sadullo
    3. Kristine Cabueños
    4. Elyza Jane Tabontabon
    5. Angelo Veras

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