Flavor Components of

Vegetables
• 1. Sugar – Fructose – the natural sugar that
provides the sweetness in vegetables.
• 2. Glutamic Acid – This forms a product called
monosodium glutamate when combined with
salt. It is found in large amount from young
and fresh vegetables.
• 3. Sulfur compounds – Give the characteristic
strong flavor and odor of some vegetables like
onions, leeks, garlic, chives, cabbage and
broccoli.
 Color
Components
1. Chlorophyll – a fat soluble compound
responsible for the green color of plants.
When combined with acid, it forms
pheophytin which produces an olive green
color. When combine with alkali, it forms
chlorophyllins which produces a more
intense green color. The addition of baking
soda when cooking that results to brighter
green color, is an example.
2. Carotenoids – the yellow, orange
to red soluble pigments found in
plants.
- beta carotene from carrots and
squash
- lycopene, from tomatoes
3. Flavonoids
- Anthoxanthin – responsible for the
yellow pigments
- Anthocyanins – responsible for red
and blue to violet pigments (beets)
Tube, eggplants
Factors to consider in
choosing good quality
vegetables
1. Freshness - Fresh vegetables should
be crisp and bright in colors.
Vegetables are good
sources of food nutrients
that are very important
in everyday meals.
Nutritional Value of Vegetables
1. Vitamin A -Green leafy vegetables
are sources of vitamin A.
Example:
• Alugbati
• ampalaya leaves
• kalabasa leaves
• Malunggay
• petchay
• sili leaves
2. Vitamin C
Example:
• cabbage – type vegetables
• bell peppers
• lettuce
• potatoes
• dark green and yellow
vegetables
3. Vitamin B – complex - Beans
and leafy greens are rich sources
of vitamin B – complex

Example:
• ampalaya tops
• kulitis
• pepper leaves
• saluyot
• dried beans
4. Complex carbohydrates-
Complex carbohydrates are
carbohydrate molecules with
more than 20 – sugar residue.
They are called as
polysaccharide
Functions of Carbohydrate:
1. Source of energy ( protein sparing and prevents ketosis)
2. Source of B-vitamins for CHO metabolism
3. Type of carbohydrate chosen determines:
• Fiber content
• Glycemic load of diet
• Nutrient density and phytochemical content

Example: wheat bran whole grain breads and cereals

cabbage carrots Brussels sprouts
Preparing Fresh Vegetables
 Basic Knife Cuts
1. Chopping – done with a straight, downward cutting
motion.
2. Chiffonade (shredding) – making very fine parallel cuts.
3. Dicing – producing cube shapes
4. Diamond (lozenge) – thinly slicing and cutting into
strips of appropriate width
5. Mincing – producing very fine cut usually for onions and
garlic
 Basic Knife Cuts
6. Julienne and baton net – making long rectangular
cut
7. Pays Anne (Fermi ere) – making curved or uneven
cuts of the same thickness
8. Rondelle – making cylindrical cut
9. Bias –making diagonal cut
10. Oblique, or roll cuts – making diagonal cut by
rolling the long cylindrical vegetables
Effects of Cooking
Vegetables
1. Changes in texture - Fibers are either
softened or toughened.
• Cellulose and hemicellulose – heating
generally softens fibers
• Addition of acid toughen fibers
• Addition of alkali like baking soda soften
hemicellulose
• Addition of lime causes firmness or delay
softening due to the reaction of calcium from
lime (―apog‖)
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 (dried beans, root crops, tubers)
absorb water because of the hygroscopic
property of starch.
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 below:
4. Changes in nutrients
• Carbohydrate - moist heat cooking –
gelatinization of starch - dry heat cooking –
dextrinization of starch - caramelization of
sugar
• Protein become more soluble and digestible
• Vitamin may be destroyed in heat like vitamin
C
• Minerals are washed into the cooking liquid or
oxidized
General Rules of Vegetable Cookery
1. Don‘t overcook.
2. Prepare vegetable as close to service time as
possible and in small quantities.
3. If the vegetable must be cooked ahead, undercook
slightly and chill rapidly. Reheat at service time.
4. Never use baking soda with green vegetables.
5. Cut vegetables uniformly for even cooking.
6. Cook green vegetables and strong – flavored
vegetables uncovered.
Standard Quality
of Cooked
Vegetables
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with
appropriate combinations
and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should
be cooked through with smooth texture

4. Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly
mild, with no off flavors or bitterness
5. Seasonings
 Seasonings should not mask the natural flavors

6. Sauces
Do not use heavily. Vegetable should not be greasy

7. Vegetable combinations
Vegetables should be cooked separately for different
cooking times, and then combined
Combine acid vegetables like tomatoes, to green
vegetables just before service to prevent discoloration
of greens.
 Cooking
Frozen and
Canned
Vegetables
 Culinary Terms of
Vegetables
Assortments of fresh vegetables like carrots, turnips, peas,
pearl onions, green beans, cauliflower, asparagus and
artichokes.
 Culinary Terms of Vegetables
Bouquet ere – bouquet of vegetables
Printaniere – spring vegetables
Jardinière – garden vegetables
Primeurs – first spring vegetables
Clamart – peas
Ceecy – carrots
Doria – cucumbers cooked in butter
Dubarry – cauliflower
Fermiere – carrots, turnips, onions, celery cut into uniform
slices
Florentine – spinach
Forestiere – mushrooms
Judic – braised lettuce
Lyonnaise – onions
Nicoise – tomatoes concasse cooked with garlic
Parmientier – potatoes
Princesse – asparagus
Provençale – tomatoes with garlic, parsley and sometimes
mushrooms or olives
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 sautéing in butter or
other fat. Seasonings and sauces
are added at this stage.
2. Sautéing and Pan –
Frying
Both methods may be used
to complete cooking or
precooked or blanched
vegetables. Also used for
complete cooking of raw
vegetables.
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
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.
5. Deep – frying
Vegetables large enough to
coat with breading or
batter may be fried. Quick
– cooking vegetables can
be fried raw. Some, may be
precooked by simmering
or steaming briefly to
reduce the cooking time in
frying.