Vegetables

Would like something besides fries with that?

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 Tools and equipment

Pot Strainer Bowl of ice water Fries are the exception

Blanching vegetables General benefit

Fixes colors Excites some pigments Reduces cooking time Kills surface bacteria Makes easy to peel

Blanching vegetables Shocking Storing

About roasting peppers Flavor changes Peeling “Paper bag method”

Seasoning in advanceFiber

Definition of vegetable fiber (cellulose, pectins)

Structure and form

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

Introduction to court bouillonAciditySeasoningsApplication

Finishing blanched vegetables for hot serviceBain-marie with seasoned waterSautéSteam

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 guidelines

To steam or not to steam? That is the question!

To recipe and desired resultsDo not overcookCook to order when possibleUse salted cooking liquid

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

Canned vegetablesGradeDrained weightOpening cansSeasoning