VEGETABLES

a plant or part of a plant used as food.

an edible plant or its part, intended for cooking or eating raw.
 OBJECTIVE
 Describe the factors that influence texture, flavor, color, and
nutritional changes when cooking vegetables.
 Cook vegetables to their proper doneness.
 Judge quality in cooked vegetables based on color,
appearance, texture, flavor, seasonings, and appropriateness
of combination with sauces or other vegetables.
 Perform pre-preparation tasks for fresh vegetables.
 Prepare vegetables using the batch cooking method and the
blanch-and-chill method.
 Store fresh and processed vegetables.
 Importance of Vegetable Cookery
Choose vegetables for color, flavor, texture,
and how they will enhance the foods your are
using as center of the plate
There is growing interest in heirloom, local
organic, artisinal, and boutique vegetables
They are more and more becoming the center
of the plate for a growing number of people
looking for a wider and new variety of menu
items
 Fiber
The fiber structures of vegetables (including cellulose and pectins) give them shape and
firmness. Cooking softens some of these components.
 The amount of fiber varies:
 In different vegetables. Spinach and tomatoes have less ,than carrots and turnips,
 In different examples of the same vegetables. Old, tough carrots have more fiber than
young, fresh carrots.
 In the same vegetable. The tender tips of asparagus and broccoli have less fiber than
their tougher stalks.
 Fiber is made firmer by:
 Acids: Lemon juice, vinegar, and tomato products, when added to cooking vegetables,
extend the cooking time.
 Sugars: Sugar strengthens cell structure. You will use this principle primarily in fruit
cookery.
ex: For firm poached apples or pears, for example, cook in a heavy syrup. For applesauce,
cook apples until soft before sweetening.
 Fiber is softened by:
 Heat: In general, longer cooking means softer vegetables.
 Alkalis: Do not add baking soda to green vegetables. Not only does it destroy vitamins
but it also makes the vegetables unpleasantly mushy.
 Irradiated Vegetables
Process uses ionizing
radiation to sterilize food
Destroys bacteria,
parasites and insects
Does not affect the taste
and texture of foods

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 Storing Vegetables
 Starchy Vegetables: Store in a dry location between
60ºF-70ºF.
 Other Vegetables: Store at refrigerator
temperatures of 41ºF or below. Store vegetables
away from fruits that emit ethylene gas. The gas
will cause continued ripening and possible decay.
 Hearty vegetables are best stored at cool
temperatures 40°F to 60°F
 More delicate vegetables are best stored at 34°F to
40°F
 A separate produce cooler is best Culinary Essentials
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 Preserving Vegetables

Canned.
Frozen.
Dried.
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 Canned Vegetables
Raw vegetables are cleaned and placed in
sealed containers, then subjected to high
heat
Grading
• U.S. Grade A or Fancy
• U.S. Grade B or Extra-Select
• U.S. Grade C or Standard
Canned vegetables are purchased in
cases of standard size cans
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 Frozen Vegetables
Almost as convenient as canned
Severely inhibits the growth of
microorganisms that cause spoilage
Grading the same as canned
IQF (individually quick-frozen)
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 Dried Vegetables
Dramatically alters the flavor,
texture and appearance
Loss of moisture concentrates
flavors and sugars
Greatly extends shelf life
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 Cooking Vegetables

To determine doneness:

Most vegetables should be
fork tender.
Pre-preparation involves:
Washing, peeling, cutting,
and shaping Culinary Essentials
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 Cooking Vegetables
COOKING AND ITS EFFECTS ON VEGETABLES
 FLAVOUR: may turn vegetables bitter when overcooked.
Strong and pungent vegetables will mellow as well as
sweeten.
 TEXTURE: softens vegetables (to make it easier to eat and
digest in most cases)
  ODOR: gives-off a distinctive aroma and at times an
undesirable smell. (e.g. cabbage – sulfur)
 COLOR: changes will occur depending on the type of
pigments they have. Some vegetables will oxidize therefore
discolor or heat and other chemicals will change the color.
 NUTRIENTS: vegetables are a good source of nutrients that
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 Cooking Vegetables
Standards of Quality in Cooked Vegetables
 Color : Bright, natural colors.
 Flavor : Full, natural flavor and sweetness, sometimes called
“garden-fresh” flavor.
 Texture : Cook to the right degree of doneness. Most vegetable
should be crisp-tender not overcooked and mushy, but not tough or
woody either.
Things to be considered:
 Appearance on plate. Cut neatly and uniformly.
 Seasoning. Lightly and appropriately seasoned. 
 Sauces. Butter and seasoned butters should be fresh and not
used heavily; vegetables should not be greasy. Cream sauces
and other sauces should not be too thick or too heavily
seasoned.
 Cooking Vegetables
Cooking with Dry heat: Preserves and
enhance the flavors and nutrients.
Methods include: broiling and grilling,
baking, sautéing, deep-frying, and fondue.
Cooking with Moist heat: Preserves and
brings out the natural flavor and nutrients.
Methods include: Steaming, Blanching,
Braising, Poaching.
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 Cooking Vegetables
Guidelines in Achieving Proper Doneness in Vegetables:
Do not overcook.
Cook as close to service as possible.
If vegetables must be cooked in advance,
slightly undercook them.
For uniform doneness, cut into uniform sizes
before cooking.
Do not mix batches of cooked vegetables.
 Steaming and Boiling
These are basic techniques Suitable
for most types of vegetables
 Vegetables may be blanched, par
cooked, or fully cooked
 They may be served chilled, added
to another dish such as a stew
 Finished in a sauté pan
 Used to make purée or cold
 Description of Doneness
 Determine the use for the vegetables then cook
or blanch them for that purpose
 Blanched, 30 seconds in boiling water (for
vegetables used cold or to be braised)
 Par cooked, long enough to be harder than al
dente (used for sauté grilling/broiling)
 Al dente, tender crisp vegetables, ready to eat
 Fully cooked, tender, but retain shape and color
Applying the Boiling Technique
For green vegetables, boil uncovered in
copious amounts of boiling salted water.
Red cabbage and beets, white vegetables are
boiled with a slight amount of acid to brighten
color
Yellow and orange are very stable colors, easy
to retain
 Steaming
Vegetables are cooked in a vapor bath will;
have pure, direct flavors
Appealing texture
Good nutritional value
Steaming and boiling have many similarities in
preparation, testing for doneness, serving, and
cooling
Pan-Steaming and Oven-Steaming
À la minute technique for small batches
Add vegetables to a simmering liquid in a pan
with seasonings and a tight-fitting lid
Steam, remove, and, if desired, tighten the
sauce after reducing the liquid
Provides an opportunity to add unique flavors
and garnishes
 Oven-Steaming
Also called steam-roasting
Used for dense vegetables such as hard-shell
squash
Procedure:
Add liquid to a roast pan
Add the prepared vegetables
Tightly cover, and place in a preheated oven,
bottom shelf
Cook until tender, remove cover to brown a little
and evaporate liquid
 Purées (Coulis)
Made from any vegetable with
a soft, cooked texture.
Processors, mills, sieves, or a
combination.
Can add eggs, cream, spice combinations,
flavor enhancers.
Can tighten slightly and use from a pastry bag
to pipe to a dinner plate.
 Grilling and Broiling
 Provides a rich, bold flavor.
 Some vegetables need to be blanched using skewers;
soak them for a couple of hours.
 Choose only the freshest vegetables.
 Prep vegetables into even sizes, and skewer or slice with
wide shallow surfaces to stay on the grids.
 Marinate on the skewers.
 Broil or grill on a preheated unit.
 Serve at room temperature or serve chilled.
 Roasting and Baking
 Deep flavors, wonderful accompaniments to braised
or roasted meats and poultry.
 Some vegetables may require precooking.
 Preheat oven.
 Prep vegetables after washing and trimming; cut
uniformly.
 Season and oil a little.
 Place on a pan and roast.
 Sautéing and Stir-Frying
Wash, peel, and trim as usual Gather all
equipment and containers, warm plates.
Choose a complimentary cooking medium and
seasonings—bacon fat, lardoons, peanut oil
(high smoke point)
Be ready to serve immediately as vegetables
wilt rapidly
 Panfrying
 Use the same preparation techniques.
 Even cutting, fresh, and standard breading
procedures.
 Tempura, dry breading, or just flour.
 Oil with a high smoke point, preheated in a large,
heavy-gauge pan.
 Make sure vegetables are dry and seasoned
 Some vegetables may be stuffed, such as fresh
jalapenos
 Deep-Frying
 Prepare fresh vegetables and set up mis en place.
 Preheat fat/oil 350°F (175°C)
 Season and use standard breading procedures.
 Fry until done and then remove, blot, and serve.
 Some vegetables may have to be blanched
 Evaluate the quality: crisp, tender, flavorful, good
color, and moist
 Fritters must be cooked all the way through
 Stewing and Braising
 Cook aromatics
May include oneinoroila first.
combination of vegetables.
 Add remaining
Usually cooked ingredients
in their owninjuices.
order.
 Stir as necessary, correcting the seasoning.
 Should be fork-tender.
 Stew over gentle, direct heat.
 Hold
Braisewell for oven
in the and during service.
or direct heat.
 Cook
Someonly
vegetables may needare
until vegetables to be blanched.
tender and flavorful.
 Reheating
Several methods
In simmering, seasoned water using a
perforated basket
In the microwave
By sautéing
 Interesting and Innovative Dishes
 Adding aromatics to a breading
 Enriching dishes with olive oil,
cream, parmesan, and nuts.
 Gratins use up over-produced
vegetables.
 Diced roasted vegetables,
sundried tomatoes, capers,
nuts, chopped eggs or bacon
 Classification of Vegetables

The squash family. Stems, stalks, and

Roots and tubers. shoots.
The onion family.
Seeds and pods.
Fruit-vegetables.
Pulses / legumes.
Leafy greens.
The cabbage family.
 Gourds & Squash Family
 Chayote
 bittergourd
 Cucumbers
 Squashes
Winter:
 Acorn
 Banana
 Butternut
 Pumpkin
Summer:
 Zucchini
 Yellow
ROOTS
Are those grown underground.
They are directly connected to the
plant via leaves or leaf stem.

TUBERS
Are connected to the root system.
However, they are not directly
connected to the stem and leaf
system of plant.
 Roots

 Beets
 Carrots
 Celery root
 Parsnips
 Radishes
 Rutabaga
 Turnips
 Water chestnuts
 Tubers
Potatoes
 Mealy.
 Waxy.
 Russet.
 Red.
 Yukon.
 Sweet.
 Seeds and pods
 Corn
 Okra
 Legumes: fresh beans
 Green beans
 Haricot vert
 Peas
 Pulses: dried beans
 Types of Legumes
Legumes: are a group of plants that have
double-seamed pods containing a single
row of seeds.
Pulses: Dried seeds of legumes.
Nutrients: Excellent source of complex
carbohydrates, protein, and soluble fiber.

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 PULSES
Pulses
Black beans
Black-eyed
peas
Lentils
Red kidney
beans
Pinto beans
Great northern
beans Culinary Essentials
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 Cabbage Family
Is a wide range of vegetables used for their
heads, flowers, or leaves.
 Bok choy
 Broccoli
 Brussels
sprouts
 Cauliflower
 Head cabbage
 Kale
 Kohlrabi
 Napa cabbage
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 Onion Family
Bulb onions

Garlic Leeks Scallions Shallots

 Stems, stalks, and shoots

Artichokes bamboo Shoots Asparagus Hearts of Palm

Fennel Celery Nopales

 Fruit-vegetables
Avocados
Eggplants
Peppers
 - Hot
 - Sweet
Tomatoes
 Tomatillos
 Cherry tomatoes
 Bulb or pear
tomatoes
 Leafy greens
Collards
Mustard
Sorrel
Spinach
Swiss chard
Turnip greens
Lettuces
 Mushrooms
There are 2000 varieties of mushroom eaten
throughout around the world.
Their size and shape vary and color can range
from black to white.
Their cap can be pitted, smooth. Honeycomb
or ruffled.
Their taste can range from rich to bland, nutty
and earthy.
Called the meat for vegetarians
 Mushrooms
 Portabello
 Button mushroom
 Chanterelle
 Porcini
 Morel
 Oyster mushroom
 Straw mushroom
 Enoki
 Shitake
 A lot more

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Mushrooms
 Truffle

Black Truffle White Truffle

 Mushrooms & Truffles
 Though, mushrooms are often grouped with vegetables
and fruits, they are actually fungi. For that reason, they
are in a class of their own, nutritionally speaking.
Mushrooms do share some of the benefits of fruits and
vegetables.
 They are low in calories, have no cholesterol and are
virtually free of fat and sodium.
 Mushrooms stand alone when it comes to some of the
essential minerals and B-complex vitamins not easily
found in produce.
 In addition, some contain substances that might prove to
be useful in the treatment and prevention of serious
diseases.
 Baby Vegetables

 A variety of
vegetables that
include both
hybrids bred to be
true miniatures
and regular
varieties picked
before maturity

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