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Chapter 16
Understanding Vegetables
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Chapter Objectives1. Describe the factors that influence texture, flavor,
color, and nutritional changes when cooking vegetables.
2. Cook vegetables to their proper doneness.3. Judge quality in cooked vegetables, based on color,
appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables.
4. Perform the pre-preparation tasks for fresh vegetables.5. Calculate yields based on trimming losses.6. Determine the quality of frozen, canned, and dried
vegetables.7. Prepare vegetables using the batch cooking method
and the blanch-and-chill method.8. Store fresh and processed vegetables.
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Vegetables
Were at one time, abused, neglected, and unimportant Today, vegetables are appreciated
for their nutrition, variety, flavor, eye appeal, and sophistication
Vegetables are highly perishable
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Controlling Quality Changes During Cooking
Cooking affects vegetables in four ways: Texture Flavor Color Nutrients
How much is changed of each will determine the final product’s quality
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Fiber - Fiber structures of vegetables (including cellulose and pectins) give them shape and firmness Fiber is made firmer by acids and sugars Fiber is softened by heat and alkalis
Starch is another vegetable component that affects texture Dry starchy foods must be cooked in
enough water to absorb moisture and soften Moist starchy vegetables have enough
moisture of their own but must be cooked to be eaten
Controlling Texture Changes
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Doneness A vegetable is done when it has reached
its peak degree of tenderness Most vegetables are best cooked al dente
(firm to the bite) Cooked vegetables cannot be kept hot
very long
Controlling Texture Changes (cont’d)
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Controlling Flavor Changes Cooking produces flavor loss; to keep to a
minimum: Cook as short a time as possible Use boiling salted water Add only enough water to cover vegetables Steam vegetables when appropriate
Strong Flavored Vegetables - When cooking strong flavored vegetables, cook uncovered and with lots of water Strong flavored vegetables are from the
onion and cabbage families or root vegetables
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Cooking Produces Flavor Changes
Some vegetables change flavors; cook as short a time as possible
Avoid overcooking because some vegetables develop a strong and unpleasant flavor when overcooked
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Young, freshly harvested vegetables have a high sugar content. As they mature or sit in storage the sugar turns to starch.To serve sweet-tasting vegetables:
Serve young fresh vegetables that have not been stored long
For older vegetables use a little sugar in the cooking water to compensate for the lack of natural sweetness
Cooking and Sweetness
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White Vegetables White pigments called flavones are the
primary coloring compounds in white vegetables and in the white parts of vegetables like celery, cucumbers, and zucchini
White pigments stay white in acid and turn yellow in alkaline water. To keep vegetables white, add acid to the water.
Controlling Color Changes
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Red Vegetables: Red pigments called anthocyanins are found in only a few vegetable Acids turn them bright Alkalis turn them green or blue-green
(not appealing)
Controlling Color Changes (cont’d)
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Green Vegetables – green coloring called chlorophyll is present in all green plants. Acids turn green vegetables to a drab olive green. To protect the color of green
vegetables: Cook uncovered Cook for the shortest amount of time Cook in small batches to prevent long
holding times
Controlling Color Changes (cont’d)
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Yellow and Orange Vegetables - Yellow and orange pigments are called carotenoids, and they are very stable. They are not really affected by acids and
alkalis Long cooking times dull the color Short cooking times retain the color and
vitamins and minerals Always cook vegetables in as little
liquid as possible
Controlling Color Changes (cont’d)
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Controlling Nutrient Losses
The six factors responsible for most nutrient loss: High temperature Long cooking Leaching Alkalis (baking soda, hard water) Plant enzymes Oxygen
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Controlling Nutrient Losses (cont’d)
Pressure steamers cook quickly Braising uses low heat but long
cooking time Baking eliminates leaching of
vitamins and minerals Boiling is faster than simmering Cutting vegetables into small pieces
decreases cooking time
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General Rules of Vegetable Cookery
Don’t overcook Cook as close to service time as possible If you need to cook it ahead of time, undercook
and chill rapidly, reheat at service time Never use baking soda with green vegetables Cut vegetables uniformly Start most vegetables cooking in boiling water,
but start roots and tubers in cold water. Cook green vegetables uncovered Cook red and white vegetables in slightly acid
liquid; cook green vegetables in neutral liquid. Do not mix batches of cooked vegetables
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Standards of Quality in Cooked Vegetables
Color Appearance on plate Texture Flavor Seasonings Sauces Vegetable combinations
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Handling Vegetables
Fresh Washing Soaking Peeling and cutting Trimming loss
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Classifying Vegetables as Used in the Kitchen
1. The Gourd family (squashes)2. Seeds and Pods (beans, okra, peas)3. Tender-Fruited Vegetables (avocado,
eggplant, tomatoes)4. Roots and Tubers (beets, carrots)5. The Cabbage Family (Brussels sprouts,
cauliflower)6. The Onion Family (garlic, shallots, onions)7. Leafy Greens (spinach, lettuce, chicory)8. Stocks, Stems, and Shoots (asparagus,
celery, fennel)9. Mushrooms
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Fresh Vegetables:Evaluating and Preparing Artichokes Asparagus Avocados Bamboo Shoots Beans, Fava Beans, Fresh Shell Beans, Lima Beans, Snap Beets Bok Choy Broccoli
Brussels Sprouts Cabbage, Green,
Red, and Savoy Cabbage, Chinese Cactus Pads or
Nopales Carrots Cauliflower Celery Celery Root or
Celeriac Chayote Chestnut Corn
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Fresh Vegetables: Evaluating and Preparing (cont’d)
Cucumber Eggplant Fennel Fiddlehead Fern Garlic Greens, Cabbage
family (collards, turnip greens, kale)
Jicama Kohlrabi Leeks Lettuce Mushrooms
Okra Onions, Dry Onions, Green
(scallions) Parsley Parsnips Pea Greens or Pea
Shoots Peas, Green Peas, Edible Pod Pepper, Sweet Peppers, Hot, or Chiles Potatoes, white
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Potatoes, sweet Radishes Rutabagas Salisfy Shallots Sorrel Soybeans Spinach Squash, Summer Squash, Winter,
including pumpkin
Squash, Blossoms Sunchokes or
Jerusalem Artichokes Swiss Chard Tomatoes Tomatillos Turnips and
Rutabagas Water Chestnuts Watercress
Fresh Vegetables: Evaluating and Preparing (cont’d)
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Mushrooms
Cultivated Exotic Mushrooms Shiitake Oyster mushrooms Enoki mushrooms Cremini Mushrooms Portobello Mushrooms
Wild Mushrooms Morel Bolete Chanterelle Black trumpet
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Processed Vegetables The quality of frozen or canned
vegetables never equals that of fresh Handling Frozen Vegetables
Checking Quality Temperature Large ice crystals Signs of leaking on the carton Freezer burn
Cooking Cook frozen vegetables from the frozen
state
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Handling Canned Vegetables Checking quality
Reject damaged cans in receipt Know the drained weight Check the grade
Cooking Handling Dried Vegetables
There are two basic types of dried vegetables:
Dried Legumes Freeze-Dried and Other Dehydrated
Vegetables
Processed Vegetables (cont’d)
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Production and Holding Problems in Quantity Cooking
Batch Cooking Cooking in smaller batches closer
to meal service Blanch-and-Chill Method
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Storage – Fresh and Frozen Fresh vegetables
Potatoes, onions, and winter squash are stored at 50°- 65° F (10°-18° C) in a dry place
Other vegetables stored in the refrigerator
Peeled and cut vegetables need extra protection from drying and oxidation
Store fresh vegetables for as short a time as possible
Keep refrigerators and storage areas clean
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Storage – Fresh and Frozen (cont’d)
Frozen vegetablesStore at 0° F (-17° C) or cooler, in
original containers, until ready to use
Do not refreeze vegetables
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Storage – Dried and Canned
Dried vegetables Store in a cool (less than 75°F/24° C) in
a dry, well-ventilated place Keep well sealed and off the floor
Canned vegetables Keep in cool, dry place, away from
sunlight and off the floor Discard damaged cans
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Storage – Leftovers
Do not create them in the first place Don’t mix batches Cool quickly, and use with caution.
Remember the danger zone
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Copyright © 2007 John Wiley & Sons Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these files or programs or from the use of the information contained herein.Clip art images may not be saved or downloaded and are only to be used for viewing purposes.