FACTORS TO CONSIDER IN

CHOOSING GOOD QUALITY

VEGETABLES
1. FRESHNESS
FRESH VEGETABLES SHOULD BE CRISP AND
BRIGHT IN COLORS
2. Absence of decay or insect infestation
3. No mechanical damage or injury.
4. Right degree of maturity
5. Variety - Different varieties differ in color,
shape, texture and sometimes flavor.
 NUTRITIONAL VALUE OF
VEGETABLES
1. Vitamin A -Green leafy • 2. Vitamin C
vegetables are sources of Example: cabbage –
vitamin A. Example: alugbati type vegetables bell
ampalaya leaves kalabasa
peppers lettuce
leaves malunggay
petchay sili potatoes dark green
leaves and yellow vegetables
• 3. Vitamin B – complex • 4. Complex carbohydrates
Beans and leafy greens are Complex carbohydrates are
rich sources of vitamin B – carbohydrate molecules
complex Example: with more than 20 – sugar
ampalaya tops kulitis residue. They are called as
pepper leaves saluyot polysaccharide.
dried beans
 PREPARING FRESH VEGETABLES
• 1. Washing
•  Wash all vegetables thoroughly
•  Scrub well unpeeled vegetables, like potatoes for baking
•  Wash green leafy vegetables in several changes of cold
water
•  After washing, drain well and refrigerate lightly covered to
prevent drying.
• 2. Soaking
•  Do not soak vegetables for long periods to prevent
flavor and nutrient loss.  Cabbage, broccoli,
cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
•  Limp vegetables can be soaked briefly in cold water
to restore crispness.
3. Peeling and Cutting
•  Peel vegetables as thinly as possible.
•  Cut vegetables into uniform pieces for even cooking
•  Treat vegetables that brown easily with acid
(potatoes, eggplants, sweet potato) or hold under water
until ready to use.
•  Save edible trim for soups, stocks and purees.
 BASIC KNIFE CUTS
1. Chopping – done with a straight, downward cutting motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes Diamond (lozenge) – thinly slicing and cutting into strips
of appropriate width
5. Mincing – producing very fine cut usually for onions and garlic
6. Julienne and baton net – making long rectangular cut Pays Anne (Fermi ere) – making
curved or uneven cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by rolling the long cylindrical vegetables
LEARNING OUTCOME 2
PREPARE VEGETABLE DISHES
 EFFECTS OF COOKING VEGETABLES
• 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. The effect of heat, acid, alkali, and metal on the pigment
are summarized below:
4. Changes in nutrients
A. Carbohydrate - moist heat cooking – gelatinization of starch
- dry heat cooking – dextrinization of starch - carmelization
of sugar
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
 GENERAL RULES OF VEGETABLE COOKERY
 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.
 STANDARD QUALITY OF COOKED VEGETABLES

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.
 CULINARY TERMS OF VEGETABLES

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions,

green beans, cauliflower, asparagus and artichokes.
• Bouquet ere – bouquet of vegetables
• Printaniere – spring vegetables
• Jardinière – garden vegetables
• Primeurs – first spring vegetables Clamart – peas
• Ceecy – carrots
• Doria – cucumbers cooked in butter
• Dubarry – cauliflower
• Fermiere – carrots, turnips, onions, celery cut into uniform slices
• Florentine – spinach Forestiere – mushrooms
• Judic – braised lettuce
• Lyonnaise – onions
• Nicoise – tomatoes concasse cooked with garlic
• Parmientier – potatoes
• Princesse – asparagus Provençale – tomatoes with garlic, parsley and
sometimes mushrooms or olives