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  • Quarter 2 LO 2 Prepare Vegetables

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    raymondcustodio82
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    This document discusses the effects of cooking vegetables, including changes in texture, water content, color, and nutrients. Cooking can soften or toughen fibers, cause vegetables to lose or absorb water, and impact color depending on the cooking time and presence of acids, alkalis, or metals. Cooking also affects carbohydrates through starch gelatinization or dextrinization, proteins become more soluble and digestible, and vitamins and minerals can be destroyed or leached into cooking liquid. General rules and standards for cooking vegetables are also mentioned.

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    This document discusses the effects of cooking vegetables, including changes in texture, water content, color, and nutrients. Cooking can soften or toughen fibers, cause vegetables to lose or absorb water, and impact color depending on the cooking time and presence of acids, alkalis, or metals. Cooking also affects carbohydrates through starch gelatinization or dextrinization, proteins become more soluble and digestible, and vitamins and minerals can be destroyed or leached into cooking liquid. General rules and standards for cooking vegetables are also mentioned.

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    7 views12 pages

    Quarter 2 LO 2 Prepare Vegetables

    Uploaded by

    raymondcustodio82
    This document discusses the effects of cooking vegetables, including changes in texture, water content, color, and nutrients. Cooking can soften or toughen fibers, cause vegetables to lose or absorb water, and impact color depending on the cooking time and presence of acids, alkalis, or metals. Cooking also affects carbohydrates through starch gelatinization or dextrinization, proteins become more soluble and digestible, and vitamins and minerals can be destroyed or leached into cooking liquid. General rules and standards for cooking vegetables are also mentioned.

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    © All Rights Reserved
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    of 12

    PREPARE VEGETABLE

    DISHES
    EFFECTS OF COOKING
    VEGETABLES
    • Changes in texture

    FIBERS ARE EITHER


    SOFTENED OR
    TOUGHENED.
    EFFECTS OF COOKING
    VEGETABLES
    2. Water is either lost or
    absorbed.
    • VEGETABLES CONTAIN HIGH
    AMOUNT OF WATER, LEAFY AND
    SUCCULENT VEGETABLES LOSE
    WATER AND BECOME LIMP.
    • VEGETABLES WITH SIGNIFICANT
    AMOUNT OF STARCH ABSORB
    WATER BECAUSE OF
    EFFECTS OF COOKING
    VEGETABLES
    3. Changes in color
    • COOKING FOR A SHORT TIME,
    HELPS MAINTAIN COLOR. THE
    EFFECT OF HEAT, ACID, ALKALI,
    AND METAL ON THE PIGMENT
    ARE SUMMARIZED ON THE NEXT
    SLIDE:
    EFFECT OF ACID, ALKALI, AND
    PROLONGED COOKING
    EFFECTS OF COOKING
    VEGETABLES
    3. Changes in nutrients
    A. CARBOHYDRATE
    • moist heat cooking – gelatinization of
    starch
    • dry heat cooking – dextrinization of
    starch
    • carmelization of sugar
    EFFECTS OF COOKING
    VEGETABLES
    4. Changes in nutrients
    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
    STANDARD QUALITY OF COOKED
    VEGETABLES
    STANDARD QUALITY OF COOKED
    VEGETABLES
    COOKING FROZEN
    VEGETABLES
    COOKING CANNED
    VEGETABLES

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