UNDERSTANDING VEGETABLES

Hello it's me again . Today we gonna learn about Understanding Vegetables.


What is vegetable?

> Were at one time, abused neglected and unimportant.
> Today, vegetables are appreciated for their nutrition , variety, flavor, eye appeal, and sophistication .
> Vegetables are highly perishable.



Controlling quality changes during cooking 

Cooking that affects vegetables in 4 ways
. Texture
. Flavor
. Color 
. Nutrients









Controlling Texture Changes

. Starch is another vegetables component that affects texture
. Dry starch food must be cooked in enough water to absorb moisture and soften.
. Moist starchy vegetables have enough moisture of their own but must be cooked to be eaten.

Doneness
. A vegetable is done when it has reached its peak degree of tenderness.
. Most vegetables are best cooked al dente (firm to the bite)
. Cooked vegetables cannot be kept hot very long.





Controlling Flavor Changes


















Cooking Produces Flavor Changes 

. Some vegetables change flavors. Cook as short a time as possible.
. Avoid overcooking because some vegetables develop a strong and unpleasant flavor when overcooked.


















Cooking and Sweetness

. Young, freshly harvested vegetables have a high sugar content. As they mature or sit in storage the sugar turns to starch.
. To serve sweet-tasting vegetables: 
. Serve young fresh vegetables use a little sugar in the cooking water to compensate for the lack of natural sweetness.




















Controlling Nutrient Losses

The six factors responsible for most nutrient loss:
. High temperature 
. Long Cooking 
. Leaching 
. Alkalis (baking soda, hard water)
. Plant enzymes
. Oxygen


General Rules of vegetable Cookery 

. Don't overcook 
. Cook as close to service time as possible
. If you need to cook it ahead of time undercook and chill rapidly, reheat at service time.
. Never use baking soda with green vegetables
. Cut vegetables uniformly
. Start most vegetables cooking in boiling water, but start roots and tubers in cold water.
. Cook green vegetables uncovered
. Cook red and white vegetables in slightly acid liquid. Cook green vegetables in neutral liquid.
. Do not mix batches of cooked vegetables.



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