Vegetable

Cookery
 1 Market Forms of Vegetables

2 Effects of Cooking Vegetables

3 General Rules of Vegetable

Cookery

Table of 4 Methods of Cooking

Content 5
Vegetables
Sauces
Market
Forms of
Vegetables
Fresh. Fresh vegetables are those
that have undergone little or no
processing from the time they were
harvested to the time they were
marketed or sold. Which also
means that they remain in the
same state from the time they
were harvested. Fresh vegetables
are often referred to as produce
and are normally sold in the
market, grocery stores,
supermarkets, roadside stalls,
farmer’s market and vegetable
Market
Forms of
Vegetables
Frozen. The forms of vegetables
that are commercially packed in
plastic bags or cardboard boxes.
Naturally, these are frozen within
hours of harvest, but undergo
several steps to warrant that their
quality is preserved before the
actual freezing process.
Market
Forms of
Vegetables
Dried. These are vegetables that
are dried or dehydrated to preserve
and
prolong their shelf life. The process
is done by removing water from
vegetables and obstruct the growth
of bacteria, yeasts and molds that
can stimulate spoilage and rotting
of vegetables. Methods of drying
vegetables are: freeze drying, drum
drying and sun drying.
Market
Forms of
Vegetables
Canned. This is the form of
vegetables where vegetables are
preserved. Like freezing and drying,
it helps make vegetables last
longer. It makes cooking with
vegetables easier and more
convenient.
Effects of
Cooking
Vegetables
1. Changes in texture - Fibers are either softened or toughened.
A. Cellulose and hemicellulose – heating generally softens fibers
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda softens hemicellulose
D. Addition of lime causes firmness or delays softening due to the reaction of calcium from lime
(kalboro/apog)
2. Water is either lost or absorbed.
A. Vegetables contain a high amount of water. Leafy and succulent vegetables lose water and become
limp.
B. Vegetables with a significant amount of starch (dried beans, root crops, tubers) absorb water because
of the hygroscopic property of
3. Changes in color Cooking for a short time, helps maintain color.
4. Changes in nutrients
A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat cooking - dextrinization of
starch - caramelization of sugar
B. Protein becomes more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized
 Don’t overcook. Cook green vegetables
1
and strong – flavored vegetables
Prepare vegetables
uncovered. as close to
2
service time as possible and in small
Ifquantities.
the vegetable must be cooked ahead,
3
undercook slightly and chill rapidly. Reheat
General Rules 4 at service
Never usetime.
baking soda with green

of Cooking vegetables.

Vegetables 5 Cut vegetables uniformly for even

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 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  Combine acid vegetables like tomatoes, to green vegetables just before
combinations service to prevent discoloration of greens.
Points to be
Considered before
Buying1. Vegetables
The price of the
vegetables
2. Geographical location
3. The vegetable you need
4. Quantity of buying
5. Freshness of the
vegetables
Methods of Cooking
Vegetables
BOILING
Boiling is fast and easy to control. The secret is to use as little water as possible and
avoid overcooking so all the vitamins and flavor are retained. For vegetables such as
broccoli, cut into equal-sized pieces. Add to a pan of boiling water, quickly bring back to
the boil, cover, then simmer until the vegetables are just tender. To evenly cook
potatoes and other starchy roots, such as parsnips and carrots, place in cold water and
boil them gently to allow the heat to diffuse through the vegetables.

STEAMING
Steaming vegetables is the best way of retaining flavor, color and vital nutrients. Just
be careful not to overcook them as this will make them limp and tasteless. There are
two ways to steam vegetables: either place them loosely in a steamer and cover, or to
steam them in their own juices, wrap in baking parchment or foil then cook in the
oven at 180°C, gas mark 4 for 20 minutes until tender. This last technique is ideal for
delicate produce, such as asparagus and baby vegetables.
Methods of Cooking
Vegetables
BLANCHING
Blanching is a technique used to soften vegetables, either to remove their raw edge
before adding to salads or to loosen skins on foods such as tomatoes or shallots.
Vegetables should also be blanched before they are frozen, as this destroys the
enzymes that cause deterioration. Just add vegetables to a pan of boiling water, return
to the boil and cook for one minute. Then plunge the vegetables into iced water to stop
the cooking process. Drain and pat dry with kitchen paper before using or freezing.

ROASTING
Roasting isn't just for potatoes - root vegetables, squashes, and tomatoes all taste
wonderful cooked this way. Roasting works by intensifying flavors and causing natural
sugars to caramelize, creating a crisp outer coating and a tender center. For the best
results, preheat the oven to 220°C, gas mark 7 and if you're using root vegetables,
preheat the cooking oil for a crisp finish. Cut large vegetables into even-sized chunks
and toss in olive oil and fresh herbs, if you wish.
Methods of Cooking
Vegetables
STIR-FRYING
Stir-frying uses very little oil and cook vegetables quickly, so they keep their texture
and taste. Cut the vegetables into small, even-sized pieces, add a little oil to a
preheated wok or frying pan and heat until just smoking. Start with the vegetables that
need the longest cooking and keep stirring as they cook. Don't overfill the pan, as they
will steam rather than fry - cook in batches instead. If you are adding a sauce, do so at
the very end, then toss to coat and serve immediately.

GRIDDLING
Griddling and barbecuing are direct heat cooking methods, which produce vegetables
with a crisp coating and a tender center. For the best results, make sure your
barbecue or griddle pan is hot before you start. Slice the vegetables so they sit flat in
the pan, then brush with a little oil. Avoid pricking them while they are cooking, as this
will release their juices and dry them out. To get the chargrilled stripe effect, don't
move them as they cook - just turn them once.
 Preparation of Sauces and
Accompaniment for Serving Vegetable
Dishes
Sauce is a term used in cookery to describe a wide range of flavored liquids that
are served as part of the meal, or dish. The addition of a sauce to a particular dish
can transform the overall presentation of it.
Sauces come in a variety of styles and consistencies. They can be thick or thin,
rich and creamy, or light and delicate. Depending on the purpose, sauces can be
strongly flavored, hot and spicy, or even sweet to be served with a dessert.
Accompaniments on the other hand are highly flavored seasonings of various
kinds offered with certain dishes. The purpose is to improve the flavor of the food
or to counteract its richness or texture.
Sauces are the height of a chef’s achievement requiring study and practice to
master. A great saucier must have a discriminating palate and the ability to
understand how to build a depth and harmony into a sauce.
TYPES OF BASIC SAUCES
MAYONAISE
is a cold sauce made with eggs and olive oil.
This is best used as dressings for salads and
also goes well with sandwiches and the
traditional fish and chips.

HOLLANDAISE
is a warm sauce made with butter and eggs,
seasoned with white vinegar and peppercorns. It is
popular with steaks and vegetables like broccoli and
cauliflower.
TYPES OF BASIC SAUCES
TOMATO SAUCE
are made with tomatoes and gives authentic
flavor to recipes. This is used in traditional ham
and bacon, specifically using tomato puree.

BROWN SAUCE
is also called as Espagnole, which is made with
meat stock, done by simmering it for hours until it
reduces to a thick, rich brown sauce. This particular
sauce is the perfect accompaniment for grilled or
roasted red meat.
TYPES OF BASIC SAUCES
VELOUTE
is also called as espagnole, which is made with
a meat stock, done by simmering it for hours
until it reduces to a thick, rich brown sauce.
This particular sauce is the perfect
accompaniment for grilled or roasted red meat.
BECHAMEL
is also a roux made of milk flavored with nutmeg.
This sauce goes well with lasagna, cannelloni and
casserole dishes.
 Thank
you!
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