GOOD

AFTERNOON !
T. Reginald Calderon Jr.
PREPARE
VEGETABLE
DISHES
Effects of Cooking Vegetables
 TOPIC 1: Types and Characteristics of
Vegetables
• Root Vegetables - As their name suggests, root vegetables grow under the
ground or plant roots commonly consumed as vegetables.  These include all
vegetables derived from roots, bulbs and tubers of plants.
• Green Vegetables - These include the stems, flowers and leaves of plants that
humans consume for food. Some plants may have all parts eaten as a
vegetable while there are also those with only one or some parts safe or
desirable for food service
• Vegetable Fruits - These are fruits used in food service as vegetables.
 ACTIVITY! VEGGIE GOOD!

Identify the type of the following vegetables. Type

ROOT for root vegetables, GREEN for green
vegetables and FRUIT for fruit vegetables.
 Types and Characteristics of
Mushrooms
Biologically, mushrooms are not considered
as plants. These are fungi that can be cultured
or collected in the wild for food and other
purposes. However, there are mushrooms that
cannot be eaten and are considered poisonous.
Qualities of Vegetables
• Texture
• Flavor
• Color
• Nutrients
Changes in texture
The texture of vegetables can be
represented in various degrees
depending on the cooking technique
used.
FIBER
It gives vegetables shape and
firmness. Vegetables with more
fiber are more tender while those
with less are tougher.
STARCH
One of the chemical components of
vegetables responsible for their
carbohydrate content.
DRY STARCHY
VEGETABLES
Must be cooked in enough.
MOIST STARCHY
VEGETABLES
Have enough moisture of their own,
but they must still be cooked until
the starch granules soften.
 CONTROLLING CHANGES IN
COLOR
• White-pigmented vegetables
 Add a little lemon juice or cream of
tartar to the cooking water.
 Cooking for a short time
 Overcooking or holding too long in a
steam table turns white vegetables dull
yellow or gray.
 CONTROLLING CHANGES IN
COLOR
• Red-pigmented vegetables
 Use a short cooking time.
 Use only as much water as is necessary.
 Cook beets whole and unpeeled, with
root and an inch of stem attached to
protect color.
 CONTROLLING CHANGES IN
COLOR
 When steaming, use solid pans instead
of perforated pans to retain the red
juices.
 Whenever possible, serve the cooking
liquid as a sauce with the vegetable
 CONTROLLING CHANGES IN
COLOR
• Yellow and Orange- pigmented
vegetables
 Carotenoids get affected by acids and
alkalies minimally.
 Long cooking can dull the color while
short cooking not only prevents dulling
of the color.
 CONTROLLING CHANGES IN
COLOR
• Green-pigmented vegetables
 Cooking uncovered to allow plant to
escape.
 Cooking for the shortest time possible.
Properly cooked green vegetables are
tender-crisp.
FLAVOR
This is the quality of fruits and
vegetables described as the
combination of aroma and taste.
TYPES OF VEGETABLES
ACCORDING TO FLAVOR

• Strong Flavored Vegetables

• Mild Flavored Vegetables
CONTROLLING FLAVORS LOSS
• Cook for as short a time as possible.
• Use boiling salted water.
• Use just enough water to cover to minimize
leaching
• Steam vegetables whenever appropriate.
To serve sweet-tasting

• Try to serve young

• For Older vegetables
COLOR PIGMENTS OF
VEGETABLES
• Flavonoids (white)
• Anthocyanins (red)
• Chlorophyll (green)
• Carotenoids (yellow and Orange)
 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 – 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
 Standard Quality of Cooked Vegetables
5. Seasonings- Seasonings should not mask the natural
flavors
6. Sauce- 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.
PREPARING FRESH VEGETABLES FOR
COOKING
• Guidelines for preparing Vegetables for cooking

• Washing:
- Wash vegetables
- Root vegetables that are not peeled
- Wash greens, leafy vegetables in several changes of cold
water.
- If needed for later use
PREPARING FRESH VEGETABLES FOR
COOKING
• Guidelines for preparing Vegetables for cooking

• Soaking:
- To preserve as much flavor
- If necessary, may be soaked for 30 minutes in cold salted
water to eliminate insects
- Limp vegetables can be soaked briefly in cold water
- Dried legumes are soaked for several hours before cooking
to replace moisture lost in drying.
Handling and Preparing Processed Vegetables

• Guidelines for Handling and Preparing Frozen

Vegetables
• Handling Frozen Vegetables
- Temperature inside the packaging should be a 0F
- Ice crystals should be kept at a minimum.
- Packaging should not have leaks or other obvious signs of
thawing
- Vegetables inside packages should have bright and natural
color and not yellowed or dried by freezer-burn
Handling and Preparing Processed Vegetables

• Guidelines for Handling and Preparing Frozen

Vegetables
• Preparing Frozen Vegetables
- Frozen vegetables have been partially cooked
- Cook from the frozen state.
- Exceptions: corn on the cob and vegetables that freeze into
a solid block
- Seasoning: most frozen vegetables are slightly salted
during processing
Handling and Preparing Processed Vegetables

• Guidelines for Handling Dried Vegetables

• Handling and Preparing Dried Legumes:

- Pick over to remove any foreign particles and rinse well.
- Soak overnight in 3 times their volume of water.
- Simmer, covered, until tender
- If you forget to soak bean overnight, an alternative method
can be used.
Handling and Preparing Processed Vegetables

• Handling Freeze-Dried and Other Dehydrated

- Follow the manufacturer’s directions for reconstituting

these products.
- Dried products, especially potatoes, require only the
addition of boiling liquid and seasonings to be ready to
serve.
- Dried mushrooms should be soaked in hot water until soft.
ACTIVITY
DIRECTION: Make a compilation of technical words
commonly used in the world of culinary for vegetable
cookery.
- Make a personalized and improvised dictionary (half
folded bond paper.
- Include local and foreign terminologies which are used in
vegetable cookery.
- Limit your dictionary to a minimum of 10 pages and a
maximum of 20 pages.
Cooking Frozen and Canned Vegetables
A.) Frozen Vegetables are vegetables that have had their temperature reduced and
maintained to below their freezing point for the purpose of storage and transportation
until they are ready to be eaten.
Canned Vegetables
 Drain vegetables and place half the
liquid in a cooking pot, and
bring to boil.
 Add vegetables and heat to serving
time. Do not boil for a long
time.
 Season liquid before adding vegetables
to blend flavors of herbs
and spices.
 Use butter to enhance the flavor of
most vegetables
Culinary Terms of Vegetables
 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
Culinary Terms of Vegetables
 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
Ways of Cooking 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.
They are
reheated quickly by sautéing in
butter or other fat.
Seasonings and sauces are added at
this stage.
2. Sautéing and Pan – Frying

Both methods may be used to

complete cooking
or precooked or blanched
vegetables. Also used for
complete cooking of raw
vegetables.
 3. Braising
The blanched or raw
vegetable, is placed in
the
pan then liquid is added
(stock, water, wine) to
cover
vegetables, then cooked
slowly
 4. Baking
Cooking starchy vegetables
using heat of the
oven, rather than range top.
Starchy vegetables are
baked because the dry heat
produces a desirable
texture.
 5. Deep – frying
Vegetables large enough to coat
with breading or
batter may be fried. Quick –
cooking vegetables
can be fried raw. Some, may be
precooked by
simmering or steaming briefly
to reduce the cooking
time in frying