Ways of Cooking

Vegetables
PRESENTED BY: MA'AM IVY
 Review
What are the
standard quality of
cooked 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.
 BOILING VEGETABLES PROCEDURE
1. Trim, peel and cut vegetables as required.
2. Add required amount of water to the pot.
3. Add salt and bring to boil.
4. Place vegetables in the pot and return the water
to a boil.
5. Reduce heat to a simmer and cook vegetable, to
required doneness.
6. Drain vegetables quickly to avoid overcooking.
 STEAMING VEGETABLES PROCEDURE
1. Trim and cut vegetables as required.
2. Pre-heat the steamer.
3. Arrange vegetables in pan or baskets for cooking.
Make a shallow, even layers for uniform cooking.
4. Steam for required time.
5. Remove vegetables from steamer.
6. Finish vegetables according to recipe and serve
at once, or cool quickly.
2. Sautéing and Pan-Frying - to complete pre-
cooked and blanched vegetalbes. Can also be used
for cooking raw vegetables.
 SAUTEING VEGETABLE PROCEDURE
1. Prepare vegetables as required.
2. Place sauté pan on high heat.
3. When pot is hot, add small amount of fat
4. Add vegetables.
5. After the heat has recovered, flip the pan to toss
vegetables.
6. As soon as vegetables are cooked, remove from
pan and serve.
 FRYING VEGETABLE PROCEDURES
1. Prepare mise-en place.
2. Heat the pan and add fat, and let it heat.
3. Place prepared vegetables in the pan.
4. Turn vegetables with a spatula and continue to
cook until done.
5. Remove from pan, and drain on absorbent paper
to eliminate excess fat.
 Difference between Pan Frying and Sauteing
PAN FRYING
little fat, lower heat, longer cooking time
SAUTEING
from French verb means jumping
small amount of fat, hot pan, tossing ingredients
PAN FRIED AND SAUTEID VEGETABLE DISHES
Ginisang AMPALAYA with chicharon
Sautéed Kangkong in oyster sauce
Sautéed Chayote with pork.
Sautéed French beans and sausage
Sautéed peas and corned beef
 BRAISING VEGETABLE PROCEDURES
1. Heat pan, add fat.
2. Place vegetables in a pan.
3. Add liquid, stock, water or wine or combination of
liquids.
4. Cover the pan and cook vegetables.
5. Remove from heat, and serve vegetables with the
cooking liquid, or drained off the liquid and reduced
over high heat before serving to concentrate flavor.
 BRAISED VEGETABLE DISHES
Braised celery
Chopsuey
4. BAKING - using heat of the oven rather than range
top. Starch vegetables are baked because the dry
heat produces a desirable texture.
5. Deep Frying - A dry-heat cooking method, utilizing
fat or oil to cook pieces of food. The process works
by completely submerging food in hot liquid.
 DEEP FRYING VEGETABLE PROCEDURES
1. Collect all equipment and food products.
2. Pre-heat fryer to proper temperature (325°F - 350°F).
3. Prepare food items as required.
4. Place proper amount of food in fryer. Do not
overload.
5. Fry to desired doneness.
6. Remove from pan. Drain to remove excess fat.
EXAMPLE OF DEEP FRIED VEGETABLE DISHES
Mixed vegetable okoy
Fried potato
Batter fried peppers
Fried onions
Fried Battered egg plant
Fried okra
Thank you
FOR LISTENING!
Don't hesitate to ask any questions!