Cookery10vegetables 190117235613

VEGETABLES
Classification of
Vegetables
a. According to parts of plants
Gourd family - cucumber, pumpkin, chayote
Seeds and pods – beans, peas,
corn, okra
Roots and tubers
- beet, carrot, radish, turnip, artichoke,
potato, sweet potato
Cabbage family
- cabbage, broccoli, cauliflower,
Brussels sprouts, bokchoy
Onion family
- onion, scallion, leek, garlic, shallot
Leafy greens
- spinach, lettuce
Stalks, stems, and shoots
- artichoke, asparagus, celery,
fennel, bamboo, shoots
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.
2.1 - beta carotene from carrots and
squash 2.2 - lycopene, from tomatoes
3. Flavonoids 3.1 - Anthoxanthin –

responsible for the yellow pigments 3.2
- 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.
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.
Vegetables are good sources of food
nutrients that are very important in
everyday meals.
Diets rich in potassium may help maintain

normal blood pressure. Vegetable sources of
potassium include sweet potatoes, white
potatoes, white beans, tomato products
(paste, sauce, and juice), beet greens,
soybeans, lima beans, spinach, lentils, and
kidney beans.
Dietary fiber from vegetables, as part of an
overall healthy diet, helps reduce blood
cholesterol levels and may lower risk of heart
disease. Fiber is important for proper bowel
function. It helps reduce constipation and
diverticulosis. Fiber-containing foods such as
vegetables help provide a feeling of fullness
with fewer calories.
 Vitamin C helps heal cuts and wounds, and keeps teeth
and gums healthy. Vitamin C aids in iron absorption.
 Vitamin A keeps eyes and skin healthy and helps to

protect against infections.
 Folate (folic acid) helps the body form red blood cells.
Women of childbearing age who may become pregnant
should consume adequate folate from foods, and in
addition, 400 mcg of synthetic folic acid from fortified
foods or supplements. This reduces the risk of neural tube
defects, spinal bifida, and anencephaly during fetal
development.
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
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, 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
Treat vegetables that brown easily with
acid (potatoes, eggplants, sweet potato) or
hold under water until ready to use.
Save edible trim for soups, stocks and
purees.
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. Mincing – producing very fine
cut usually for onions and garlic
5. Julienne and baton net –
making long rectangular
cut
6. Pays Anne (Fermi ere) –
making curved or uneven cuts of
the same thickness
7. Rondelle – making
cylindrical cut
8. Bias –making diagonal
cut
Effects of Cooking
Vegetables
1.Changes in texture
2. Water is either lost or
absorbed.
3. Changes in color
4. Changes in nutrients
General Rules of
Vegetable Cookery
Don‘t overcook.
Prepare vegetable as close to service time as possible
and in small quantities.
If the vegetable must be cooked ahead, undercook
slightly and chill rapidly. Reheat at service time.
Cut vegetables uniformly for even cooking.
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

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VEGETABLES

1. Sugar – Fructose – the natural sugar that provides the

2. Glutamic Acid – This forms a product called monosodium

3. Sulfur compounds – Give the characteristic strong flavor

1. Chlorophyll – a fat soluble compound

3. Flavonoids 3.1 - Anthoxanthin –

1. Freshness - Fresh vegetables should be crisp

3. No mechanical damage or injury.

5. Variety - Different varieties differ in color,

Diets rich in potassium may help maintain

 Vitamin A keeps eyes and skin healthy and helps to

1. Vitamin A - Green leafy vegetables are sources of

Example: cabbage – type vegetables

Example: ampalaya tops

1. Chopping – done with a straight,

2. Appearance on plate Cut neatly and uniformly

4. Flavor Natural flavor and sweetness Strong –

5. Seasonings Seasonings should not mask the natural

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

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