Group 2 First Topic

Fresh Frozen
Dried Canned
 Fresh vegetables are those that have
undergone little or no processing from the
time they were harvested to the time they
were marketed or sold. Which also means
that they remain in the same state from
the time they were harvested. Fresh
vegetables are often referred to as produce
and are normally sold in the market, grocery stores, supermarkets,
roadside stalls, farmer’s market and vegetable farms.
The forms of vegetables that are
commercially packed in plastic bags
or cardboard boxes. Naturally, these
are frozen within hours of harvest, but
undergo several steps to warrant that
their quality is preserved before the
actual freezing process.
a. They are washed thoroughly to remove any dirt, debris and the
chemicals that have been used.
b. They are often blanched or cooked quickly in a boiling water,
and then shocked in ice water to stop the cooking process.
c. The vegetables are sorted and inspected, so as to get rid of any
vegetables that are not fit for consumption.
d. They are packaged and shipped off to wholesalers and
distributors, to supermarkets and grocery stores.
 These are vegetables that are dried or
dehydrated to preserve and prolong their
shelf life. The process is done by removing
water from vegetables and obstruct the
growth of bacteria, yeasts and molds that
can stimulate spoilage and rotting of
vegetables. Methods of drying vegetables
are: freeze drying, drum drying and sun drying.
 This is the form of vegetables
where vegetables are preserved.
Like freezing and drying, it helps
make vegetables last longer. It
makes cooking with vegetables
easier and more convenient.
1. CHANGES IN TEXTURE - Fibers are either softened or
toughened.
A. Cellulose and hemicellulose – heating generally softens
fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due
to the reaction of calcium from lime (apog).
2. WATER IS EITHER LOST OR ABSORBED.
A. Vegetables contain high amount of water. Leafy and
succulent vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried
beans, root crops, tubers) absorb water because of the
hygroscopic property of starch.
3. CHANGES IN COLOR - Cooking for a short time, helps
maintain color.
4. CHANGES IN NUTRIENTS
A. Carbohydrate
- moist heat cooking - dextrinization of starch
- gelatinization of starch - caramelization of sugar
- dry heat cooking
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
Don't overcook.
Prepare vegetable as close to
service time as possible and
in small quantities.
If the vegetable must be
cooked ahead, undercook
slightly and chill rapidly.
Reheat at service time.
Never use baking soda
with green vegetables.
Cut vegetables
uniformly for even
cooking.
Cook green vegetables
and strong-flavored
vegetables uncovered.
1. Color - Bright, natural
color
2. Appearance on plate
• Cut neatly and uniformly
• Attractively arranged with
appropriate combinations
and garnishes
3. Texture
• Cooked to the right degree of
doneness
• Crisp - tender, not overcooked
and mushy
• Potatoes, squash, sweet potatoes,
tomatoes should be cooked
through with smooth texture
4. Flavor
• Natural flavor and sweetness
• Strong – flavored vegetables should be
pleasantly mild, with no off flavors or bitterness
5. Seasonings
• Seasonings should not mask the natural flavors
6. Sauces
• Do not use heavily.
• Vegetable should not be greasy
7. Vegetable combinations
• Vegetables should be cooked separately for different
cooking times, and then combined
• Combine acid vegetables like tomatoes, to green
vegetables just before service to prevent discoloration of
greens.
Let's work together