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  • Prepare Vegetables

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    Ivy Manas
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    Cooking vegetables causes changes in their texture, water content, color, and nutrients. Vegetables high in water will lose water through cooking, while starchy vegetables will absorb water. Cooking for a short time helps maintain vegetable color. Carbohydrates are broken down through various cooking methods, proteins become more soluble and digestible, but vitamins and minerals can be destroyed or leached into cooking water. General rules for cooking vegetables include not overcooking, preparing them close to serving, undercooking and chilling if cooking ahead, and cutting them uniformly for even cooking.

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    Cooking vegetables causes changes in their texture, water content, color, and nutrients. Vegetables high in water will lose water through cooking, while starchy vegetables will absorb water. Cooking for a short time helps maintain vegetable color. Carbohydrates are broken down through various cooking methods, proteins become more soluble and digestible, but vitamins and minerals can be destroyed or leached into cooking water. General rules for cooking vegetables include not overcooking, preparing them close to serving, undercooking and chilling if cooking ahead, and cutting them uniformly for even cooking.

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    16 views12 pages

    Prepare Vegetables

    Uploaded by

    Ivy Manas
    Cooking vegetables causes changes in their texture, water content, color, and nutrients. Vegetables high in water will lose water through cooking, while starchy vegetables will absorb water. Cooking for a short time helps maintain vegetable color. Carbohydrates are broken down through various cooking methods, proteins become more soluble and digestible, but vitamins and minerals can be destroyed or leached into cooking water. General rules for cooking vegetables include not overcooking, preparing them close to serving, undercooking and chilling if cooking ahead, and cutting them uniformly for even cooking.

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    of 12

    Prepare

    Vegetable
    Dishes
    Effects of Cooking
    Vegetables
    1. Changes in Texture
    a. acid toughen fibers
    b. alkali soften hemicellulose
    c. lime causes firmness
    Effects of Cooking Vegetables

    2. Water is lost or absorbed


    high amount of water - lose water
    significant amount of starch -
    absorb water
    Effects of Cooking Vegetables
    3. Changes in color
    Cooking for a short time
    helps maintain color.
    Effects of Cooking
    Vegetables
    4. Changes in Nutrients
    A. Carbohydrate
    - moist heat cooking – gelatinization
    of starch
    - dry heat cooking – dextrinization of
    starch
    - carmelization of sugar
    Effects of Cooking
    Vegetables
    B. Protein become more soluble and
    digestible
    C. Vitamin may be destroyed in heat
    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.
    Overcook Vegetabes
    General Rules of Vegetable
    Cookery
    If the vegetable must be cooked
    ahead, undercook slightly and chill
    rapidly. Reheat at service time.
    Never use baking soda with green
    vegetables.
    General Rules of Vegetable
    Cookery
     Cut vegetables uniformly for even
    cooking.
     Cook green vegetables and strong –
    flavored vegetables uncovered.
    Thank You

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