Basic Principles of

Cooking Vegetables
 OPENING PRAYER

Dear Lord, thank you for today. Thank you for the
ways in which you provide for us all. For your
protection and love, we thank you. Help us to focus
our hearts and minds now on what we are about to
learn. Guide us by your eternal light as we discover
more about the world around us. We ask all this in
the name of Jesus. Amen
1. Green Vegetables
1. Green Vegetables
• Directions for cooking green vegetables have
been developed to keep the green color.
• The green color comes from chlorophyll, a color
that is affected by both heat and acid.
• Overcooking some green vegetables turns them
a dull olive-green or even gives them a yellow-
look.
1. Green Vegetables

Overcooked
green
vegetable
.
1. Green Vegetables
• Adding baking soda is also
a mistake, although it
makes the vegetable
brighter in color, but it
reduces the presence of
vitamins.
2. Orange and Yellow Vegetables
2. Orange and Yellow Vegetables
• Orange and yellow vegetables are more stable than
green vegetables.
• During cooking, oranges colored vegetables may
become more yellow.
• Follow the directions to avoid overcooking these
vegetables because they will become mushy in
appearance and texture.
2. Orange and Yellow Vegetables
Sample of
overcooked
yellow
vegetable
2. Orange and Yellow Vegetables
Adding baking soda, acid
like lemon juice will
prevent the yellow and
orange vegetables to
become mushy, slippery
and soften.
3. Cook Vegetables for good
flavor typical of the vegetable
3. Cook Vegetables for good
flavor typical of the vegetable
• All vegetables have some change of flavor during cooking.
• Follow the recipe or directions for exact cooking time to have
a good flavor.
• The flavor of the vegetable is affected by the way it is
cooked.
• Overcooking is the biggest problem when it comes to flavor.
3. Cook Vegetables for good
flavor typical of the vegetable
• Cooking in too much
water also affects the
flavor of vegetables
because some parts of
the vegetable are
dissolved and lost in
water.
3. Cook Vegetables for good
flavor typical of the vegetable
• Use appropriate
seasonings for
vegetables for a good
flavor. Properly cooked
vegetables do not need
a lot of seasoning.
4. Serve vegetables at the right temperature
• When vegetables are
placed on the serving line,
they should be between
160 ⁰ F and 180 ⁰ F.
• Cook and serve vegetables
just in time.
For additional information about
vegetables, please open your book
on pages 72 – 73
 CLOSING PRAYER

I will continue, O my God, to do all my actions for the

love of you.
Our Lady of the Holy Rosary, Pray for us
St. John Baptist De La Salle, Pray for us

Live Jesus in our Hearts FOREVER