MARC FREDDIE CASTRO GR.

12 MALIKHAIN
COOKERY OUTLINE
Prepare Vegetable Dishes

 Effect of cooking vegetables

o Changes in texture
o Water is either softened or toughened
o Changes in color
o Changes in nutients
 General rule of vegetable cookery
o Don’t over cook.
o Prepare vegetable as close to service time as possible and in small quantities
o If the vegetable must be cooked ahead, undercook slightly and chill rapidly, reheat
at service time.
o Never use baking soda with green vegetables.
o Cut vegetable uniformly for even cooking
o Cook green vegetables and strong flavored uncovered.
 Standard quality of cooked vegetable
o Color- bright, Natural color.
o Appearance on plate- Cut neatly And uniformly.
o Attractively arranged with appropriate combinations and garnishes.
o Flavor- natural flavor and sweetness
o Seasoning- Seasoning should not mask the natural flavor.
o Sauces- Do not use heavily. Vegetables should not be greasy.
o Vegetable combinations- vegetable should be cooked separately for different
cooking times, and then combined.
o Combine acid vegetable like tomatoes, to green vegetable just before service to
prevent discoloration of greens.
 Cooking frozen and canned vegetable
o Frozen vegetables.
o Examine all frozen products when received to check quality.
o Frozen vegetables require shorter time in cooking because they have been
partially cooked.
o Cook from the frozen state can cook directly into a steamer or boiling salted
water.
o Corn on the cob and vegetables that are frozen solidly like squash should be
towed for even cooking.
o Add less salt. Most frozen vegetables are slightly salted during processing.
 Canned vegetables.
o Drain vegetables and place half of the liquid in a cooking pot and bring to boiling.
o Add vegetables and heat to serving time. Do not boil for a long time.
o Seasoning liquid before adding vegetables to blend flavors of herbs and spices.
o Use butter to enhance the flavor of most vegetables.
 Ways of cooking vegetables
o Boiling and steaming
o Sauteing and Pan frying
o Braising
o Baking
o Deep- frying
 Plating styles with vegetable dishes.
o Main in them in front, Vegetable starch items and garnishes at the rear.
o Main item in the center with vegetable distributed around it.
o Main item in the center with neat iles of vegetable carefully arranged around.
o A starch or vegetable item heap in the center, the main item sliced and leanining
up against it.
 Guidelines in plating.
o Keep food off the rim of one of the plate- Select a plate large enough to hold food
without hanging off the edge.
o Arranged the items for the convenience of the customer- Always arrange the best
side of food on plate to avoid letting the dinner rearrange them before eating.
o Keep between items unless they are stuck on one another- Arrange vegetable on
plate that every item should be identifiable.
o Maintain unit- Create a center of attention and relate everything to it.
o Make every component count- Garnishes are not added just for color, but
sometimes they are needed to balance a plate by providing an additional element.
o Add sauce or gravy attractively on plate.
o Power source around and or under the dishes or covering only a part of the dish.
o Keep it simple.
o Avoid making food too elaborate.

 Creative presentation techniques.

o Vegetable purees
o Cook vegetable until soft, then the drain well.
o In food processor, processed vegetables Smooth puree.
o Add melted butter or margarine.
 o Season with salt and pepper and process again.
o Add whipping cream.
o Using ice cream scoop or spoon shape puree heatproof plate and place in
oven or microwave until hot
o Ribbon vegetables
o With Vegetabe Peeler, shred carrot, Corvette and radish into long ribbons
about 2.5 cm wide. Pressing slightly with pillars or ribbons will very thin.
o Toss vegetables with melted butter or margarine.
o Cook until tender, crisp.
o Vegetable rings.
o With sharp knife cut 3 Peppers, green, yellow, red and onion into rings.
o Remove core seed and membranes from Peppers.
o Toss vegetable with melted butter or margarine.
o Cook until tender and crisp.
o Serve hot or refrigerate to serve chilled.
 Store vegetable dishes.
o Fresh vegetables.
o Frozen vegetables.
o Dried vegetables.
o Canned vegetables.
 Prepare and cook seafood dishes.
o Classification of seafood.
o Finfis- Fish with fins and internal skeletons
o salted water fish
 Flounder.
 Sole
o Round fish
 Black sea bars
 Bluefish
 Cod
 Grouper
o Freshwater fish
 Cat fish
 Eel
 Tilapia
 Shellfish- fish with external shells but no internal bone structure. They have hard outer
shells.
Two classifications of shellfish.
o Mollusk- are soft sea animals

Bivalves- they have a pair of hinged shells (clams, oyters)

Univalves- they have a single shell (abalone)
Cephalopods- ( octopus, squid)
o Crustaceans- are animals with segmented shells and jointed legs ( shrimps. Crabs)
 Fish cooks very quickly, even at low heat
 Fish is naturally tender. High heat will result to toughening of protein.
 Moist heat methods are used not to create tenderness, but to preserve
moistness and provide variety.
 Cook fish must be handled very carefully.
 Fat fish- are those that are high in fat (salmon, tuna through. Mackerel)
 Lean fish- are those that are low in fat. (sole, card, red snapper, bass.)
 Handling and storage of fish.
 Fresh fish
o The store on crushed ice. Use drip bands to allow for drainage of
melted ice. Change ice daily cover container or store in a separate
box away from other foods.
o In the Frigerator box at 30° to34°F(-1° to 1°C)
o Fresh fish may be stored for 1 to 2days. If kept longer, wrap and
freeze immediately.
o Check Store fish for freshness just before using.
 Frozen fish.
o Frozen products should be frozen not Thawed when received.
o Items should be well wrapped, With no freezer burn.
o Store at 0°F (-18°C. Are colder.)
o Maximum storage time.
o Fatfish- 2 months.
o Lean fish- 6 month
 Thawing and Handling of frozen fish
 Thaw in refrigerator, never at room temparature, if pressed for time, keep
in original moisture proof wrapper and thaw under cold running water.
 Small pieces like fillet and steaks can be cooked from frozen state to
prevent excessive drip loss.
 Fillets that are to be breaded can be partially thawed.
 Handle thawed fish as fresh fish. Do not refreeze.
 Breaded, battered and other frozen prepared fish items are mostly cooked
from frozen state.