Post on 15-Dec-2015
Student Objectives: Identify basic techniques for pre-preparation
of selected vegetables Identify basic techniques for cooking selected
vegetables Discuss factors contributing to texture, color
and flavor Identify general rules for vegetable cookery Demonstrate the ability to execute selected
basic recipes for pre-preparing, cooking and serving vegetables
Pre-preparationWashing and soakingDo not use soap or detergent
Wash in cool clear water several times Scrub thick skinned and root vegetables
thoroughly
Washing and soaking Handling leafy greens
Water bath method Colanders Water temperature Drying greens Air circulation
Washing and soaking Soaking
To refresh limp vegetables (salad greens) To crisp and shape (julienned carrots) To loosen dirt for washing (leeks, cabbage,
etc.) To rehydrate (dried beans) A note on mushrooms and fresh berries
Peeling and cutting vegetables Peel thinly to maximize nutrients and yield Uniform cuts Use trimmings for stocks and soups Use acidulated water to prevent enzymatic
browning A note about oxygen and food Calculating net yields Make-or-buy decisions
Blanching vegetables General benefit
Fixes colors Excites some pigments Reduces cooking time Kills surface bacteria Makes easy to peel
FiberVaries
Between types of vegetables Due to maturity of vegetables Within the same vegetable (example:
peeling asparagus)
Color, flavor and texture changes in cookingWhite vegetables
Effects of acidity (whitens) Effects of alkalinity (yellows) Flavones as a pigment in white and starchy
vegetables Examples: potatoes, turnips, cauliflower,
onions
Color, flavor and texture changes in cookingRed vegetables
Effects of acidity (brightens red color) Effects of alkalinity (turns many blue or purple) Anthocyanins as a pigment in red-tinted
vegetables The shorter the cooking time and volume of
liquid, the more color remains Examples: beets, red cabbage, red peppers Acids act as a vegetable toughener by making
vegetable fiber firmer Acid prolonging cooking times (example: dried
beans)
Color, flavor and texture changes in cookingGreen vegetables
Effects of acidity (dulls and darkens) Uncovered cooking to release natural acids Use large volume of water If adding acidic seasoning, only upon
service
Color, flavor and texture changes in cookingGreen vegetables
Effects of alkalinity (brightens green color) Pitfalls of using baking soda for color
enhancement Alkalis are fiber softeners, making tender
vegetables mushy Unpleasant texture and taste Degrades nutrients
Color, flavor and texture changes in cookingGreen vegetables
Chlorophyll as a pigment in green vegetables
Examples: asparagus, broccoli, green beans, peas
Color, flavor and texture changes in cookingGreen vegetables
Effects of overcooking Regional, ethnic styles and recipes Appropriate taste, texture and appearance
Benefits of raw and al dente (crisp-tender) vegetables
Color (bright not dull)Flavor (full not bland)Texture (firm not mushy)Nutrients (more remain in vegetable, not
cooking liquid)
Benefits of steaming and poaching
NutritionalAbout steaming vegetables, grains, fish
and poultryAbout oven-poaching vegetables, fish
and poultryAbout range-top poaching
Orange and yellow vegetables pH stable colorsCarotenoids as a pigment in orange and
yellow vegetables The shorter the cooking time and
volume of liquid, the more color remainsExamples: carrots, yams, corn, yellow
peppers, tomatoes, squash
Vegetable cooking guidelinesUse a uniform cut for even donenessLightly acidulated water for red
vegetablesCook green vegetables uncovered in
adequate waterWhen to use sugar
Steaming Thin, even layersSmall bundlesPreheat steamerAdequate steam circulationTime cookingKeep door or lid to steamer closed!
Sautéing and frying Choose oil, seasoningsPrepare in small batchesDrain, if necessaryGlazing and pan sauces
Grilling, baking and roasting Caramelization of natural sugarsUsing oilFlavor development and appearanceMoisture lossSeasoning
Selecting and pre-preparing items for the grill and the fryer Tenderness Thickness Style and consistency of cut Moisture content
Frozen vegetablesFully cooked or par-cookedSlacking or “slack thawing” Cooking from frozenFreezer burn