Three Ways of Thawing Frozen Vegetables

1. Thawing in the refrigerator

a. It takes the longest time. Set the frozen vegetables in the refrigerator for slow,
safe thawing, which takes several hours or overnight.
2. Thawing in cold water
a. It requires less time but requires more attention to ensure that the water is kept
cold and changed every 30 minutes
b. Vegetables encased in plastic or glass containers immersed in water should be
changed every 30 minutes.
3. Thawing in microwave oven
a. Microwave the vegetables which have been removed from their packaging then
set the process on defrost.
b. Use the microwave when the food is to be cooked immediately.

Four Market Forms of Vegetables

1. Fresh Vegetables
are vegetables that have undergone little or no process from the time they were
harvested to the time they were marketed or sold
2. Frozen Vegetables
vegetables are blanched, cooled, drained, packed and then freeze
Example: vacuum sealed or the vacuum process.
3. Dried Vegetables
vegetables are dehydrated using different methods such as air drying and sun
drying
4. Canned Vegetables
vegetables are often cut into pieces, packed in cans and put through severe heat
treatment to ensure the destruction of bacteria

Tools and Equipment

1. Paring Knife - used in paring.
- small knife with short blade
- used for peeling and cutting the edges of the vegetables
2. Chief Knife - used in cutting
3. Chopping Board - used to hold item while chopping or cutting
 4. Colander - used to drain water after washing
5. Bowls - used to hold vegetables
6. Utility Trays - used to hold ingredients, usually used in oven or microwave oven
7. Saute Pan - sauteing or stir frying vegetables
8. Steamer - used for steaming vegetables
9. Oven - for cooking vegetables, oven steam or bake

Flavor Components of Vegetables

1. Sugar
Fructose - the natural sugar that provides sweetness in vegetables
2. Glutamic Acid
This is a natural amino acid that gives a savory taste to food.
‘Building blocks of protein’
3. OrganoSulfur Compounds
Give the characteristic strong flavor and odor of some vegetables like onions,
garlic, leeks, cabbage, broccoli

Color Components
1. Chlorophyll
fat soluble compound responsible for the green color of plants
2. Carotenoids
the yellow, orange to red soluble pigments found in plants; beta carotene from
carrots and squash; lycopene from tomatoes
3. Flavonoids
Anthoxanthin - pigment which ranges in color from white or colorless to a creamy
to yellow. Examples are bananas, cauliflower, garlic, ginger, onion, mushrooms,
potatoes, turnips
Anthocyanins – responsible for red and blue to violet pigments. Examples are
eggplant, red cabbage, red onions, berries, cherries

Factors to Consider in Choosing Good Quality Vegetables

1. Freshness - fresh vegetables should be crisp and bright in color
2. Absence of decay or insect infestation
3. No mechanical damage or injury
 4. Right degree of maturity
5. Variety
different varieties differ in color, shape, texture, and sometimes flavor

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
sauteing in butter or other fat. Seasonings and sauces are added at this stage.
Boiling - boiling vegetables is a convenient and easy method, but it can lead to nutrient
loss if cooked for too long.
Steaming - highly effective cooking method for vegetables, as it maintains the
tenderness without losing nutrients due to not being immersed in water.
2. Sauteing and Pan - Frying
Both methods may be used to complete cooking or precooked or blanched
vegetables. Also used for complete cooking of raw vegetables
Also known as stir-frying food is being cooked in oil or fat over high heat, stirring
frequently.
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.
Small amount of liquid often blanch of steaming and boiling

Difference between sauteing and braising:

Sauteing - thin cut of vegetables or small or very tender cuts
Braising - used to get tenderness out of tough cuts and large pieces

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.
- Little crispy on the outside
- Tender and caramelized on the inside
 5. Deep - Frying
Vegetable large enough to coat with breading or batter may be fried. Quick
cooking vegetables can be fried raw. Some may be pre cooked by simmering or
steaming briefly to reduce the cooking time in frying.
6. Blanching
Blanching is a cooking method that involves briefly boiling vegetables, then
rinsing them with cold water to stop the cooking process.

Difference between boiling and blanching:

Boiling - boiling vegetables takes time or it takes too long to cook.
Blanching - takes 30 - 60 seconds only to be blanch

Preparing Fresh Vegetables

1. Washing
● Wash all vegetables thoroughly
● Scrub well unpeeled vegetables, like potatoes for baking
● Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent drying
2. Soaking
➢ Do not soak vegetables for long periods to prevent flavor and nutrient loss
➢ Cabbage, broccoli, and cauliflower may be soaked for 30 minutes in cold salted
water to eliminate insects.
➢ Limp vegetables can be soaked briefly in cold water to restore crispness.
3. Peeling and Cutting
Peel vegetables as thinly as possible.
Cut vegetables into uniform pieces for even cooking

Basic Knife Cuts

1. Chopping - done with a straight, cutting motion
2. Chiffonade - making very fine parallel cuts
3. Dicing - producing cube shapes
4. Diamond - thinly slicing and cutting into strips of appropriate width
5. Mincing - producing very fine cut usually for onions and garlic
6. Julienne and batonnet - making long rectangular cut
7. Bias - making diagonal cut
8. Rondelle - making cylindrical cut
9. Oblique, or roll cuts - making diagonal cut by rolling the long cylindrical vegetables