Preparing Vegetables

Preparing Vegetables
A vegetable is an edible plant or parts of a plant.

Vegetables may be classified as root, green or fruit
vegetable. This lesson will present the types and
characteristics as well as the qualities of vegetables.
TOPIC 1: Types and Characteristics of Vegetables
Vegetables may be classified in many different ways.
Determining the types of vegetables helps you not only in
cooking vegetable dishes but also in keeping these items in high
quality during storage. The following are the common
classification of vegetables:
Root Vegetables - As their name suggests, root vegetables grow
under the ground or plant roots commonly consumed as
vegetables. These include all vegetables derived from roots,
bulbs and tubers of plants.
Green Vegetables - These include the stems, flowers and leaves
of plants that humans consume for food. Some plants may have
all parts eaten as a vegetable while there are also those with only
one or some parts safe or desirable for food service.
Vegetable Fruits - These are fruits used in food service as
vegetables.
TOPIC 1: Types and Characteristics of Vegetables
Types and Characteristics of Mushrooms

Biologically, mushrooms are not considered as plants.
These are fungi that can be cultured or collected in the
wild for food and other purposes. However, there are
mushrooms that cannot be eaten and are considered
poisonous. As a kitchen staff, it is important that you
are familiar with at least the most popular varieties of
both cultivated and wild mushrooms.
TOPIC 2: Qualities of Vegetables
Cooking affects the following factors or qualities of

vegetables:
Texture
Flavor
Color
Nutrients
The changes in these four characteristics determine the
outcome of the dish that you are cooking.
Texture
The texture of vegetables can be represented in

various degrees depending on the cooking technique
used. The texture of vegetables is affected by the fiber
and starch components.
Controlling Changes in Color
White-pigmented vegetables:
Add a little lemon juice or cream of tartar to the
cooking water (Do not add too much as this may
toughen the vegetable). Covering the pot also helps
keep acid in.
Cooking for a short time, especially in the steamer,
helps maintain color (and flavor and nutrients as well).
Overcooking or holding too long in a steam table
turns white vegetables dull yellow or gray.
Red-pigmented vegetables:
Anthocyanins dissolve easily in water which means:
Use a short cooking time. Overcooked red vegetables lose a
lot of color.
Use only as much water as is necessary.
Cook beets whole and unpeeled, with root and an inch of
stem attached to protect color. Skins easily slip off cooked
beets.
When steaming, use solid pans instead of perforated pans to
retain the red juices.
Whenever possible, serve the cooking liquid as a sauce with
the vegetable
Yellow and orange-pigmented vegetables:
Carotenoids get affected by acids and alkalies
minimally.
Long cooking can dull the color while short cooking
not only prevents dulling of the color but also
preserves vitamins and flavors.
Green-pigmented vegetables:
Cooking uncovered to allow plant acids to escape.
Cooking for the shortest time possible. Properly
cooked green vegetables are tender-crisp, not mushy.
Cooking in small batches rather than holding for long
periods in the steam table.
Flavor
This is the quality of fruits and vegetables described as

the combination of aroma and taste. Food and
nutrition scientists say that there are two ways
vegetables can be classified according to flavor:
Many flavors are lost during cooking. This occurs
when flavors are dissolved into cooking liquid and by
evaporation. The longer a vegetable is cooked the more
flavor it loses. There are ways in which cooking results
into flavor loss.
Cooking produces certain chemical changes, which is
why vegetables taste different when cooked compared
to when vegetables are raw. As long as the vegetables
are not overcooked, this change is desirable. It
produces the flavors one looks for in vegetable dishes.
Contolling Flavor Loss
Flavor loss can be controlled in several ways:
Cook for as short a time as possible.
Use boiling salted water. Starting vegetables in boiling water shortens the time.
The addition of salt helps reduces flavor loss.
Use just enough water to cover to minimize leaching. Note that this rule
contradicts rule 1 in that adding vegetables to a small quantity of water lowers
the temperature more, so cooking time is extended.
Steam vegetables whenever appropriate. Steam cooking reduces leaching out of
flavor and shortens cooking time.
To serve sweet-tasting vegetables:
Try to serve young, fresh vegetables that have been stored for a short time only.
For older vegetables, add a small amount of sugar to the cooking water to
replace loss of sweetness.
Color
It is important to preserve as much natural color as

possible when cooking vegetables. Its visual quality is
as important as its flavor or nutritional
value. Pigments are compounds that give vegetables
their color.
LESSON 2: Preparing Vegetables for Cooking
The best dishes are made with the use of the freshest
ingredients. That is why most of the time cooks prefer
using fresh vegetables. This lesson will present the
procedures for preparing vegetables for cooking and
the measures for controlling the changes in the quality
of vegetables during cooking.
In order to preserve and maximize the good quality

fresh vegetables have, it is important to learn how to
handle vegetables before, during and after
preparation.
Guidelines for Preparing Vegetables for Cooking
Preparing vegetables for cooking includes washing,

soaking, peeling, cutting and trimming vegetables.
Washing:
Washing:
 Wash vegetables thoroughly.
Root vegetables that are not peeled, such as potatoes for baking,
should be scrubbed very well with a stiff vegetable brush.
Wash green, leafy vegetables in several changes of cold water. Lift

the greens from the water so that the sand will sink to the bottom.
Pouring off into a colander dumps the sand back onto the leaves.
If needed for later use, drain vegetables well, cover and refrigerate
to prevent drying.
LESSON 3: Cooking and Plating Vegetables
Introduction
This lesson will present the different methods
vegetables can be cooked. Moist and dry heat methods
will be presented as well as procedures for cooking
vegetables in batches for food service. This lesson will
also present the topics to help you determine the
qualities of a well-cooked vegetable and reminders on
the appropriate accompaniments of vegetable dishes.
TOPIC 1: Boiling and Steaming Vegetables
Two of the most common methods in cooking vegetables is

boiling them in water and steam. The following are methods
similar to boiling and steaming:
Blanching - Vegetables are immersed briefly, usually 30
seconds to 1 minute, depending on ripeness, in boiling water to
make the skin easy to remove, to eliminate or reduce strong
odors or flavors, to set the color of vegetables to be served cold,
and/or as the first step in other cooking methods.
Par-cooking/ Parboiling - Vegetables are cooked to partial

doneness, to prepare them to be finished by grilling, sautéing,
or stewing.
Procedure for Boiling Vegetables
Boil the water in a pot.
Season the cooking liquid and bring it to proper cooking
temperature before adding the prepared vegetables.
Cook the vegetables to the desired doneness.
Drain thoroughly using a colander or sieve.
TOPIC 1: Boiling and Steaming Vegetables
Broccoli Mornay
Ingredients

150 g - Broccoli
½ cup - Cream
½ cup- Milk
1 Tbsp- Parmesan cheese
As needed- Water
tt - Salt and pepper

Procedure
Place the milk in a small bowl.
In the same bowl, add the cream, salt, pepper, and parmesan cheese.
Mix the ingredients together until well-blended.
Place a saucepan over low heat.
Pour the milk mixture into the pan.
Heat the mixture until it thickens. Stir the mixture occasionally to avoid
lumps to form.
Set aside.
Trim and wash the broccoli. Separate large pieces into smaller serving pieces.
Split or peel stems for even cooking.
Arrange broccoli in a pan with the flowers outside and the stems in the center.
Pour in boiling water to partially cover the broccoli. Cover with clean wet
towels.
Simmer until blossom parts are nearly tender.
Leave stems covered and continue simmer until stems feel tender but al dente
when pierced with a knife. Drain well.
Ladle the sauce over the broccoli.
Plate and serve immediately
TOPIC 2: Sautéing Vegetables
Sautéing cooks vegetables quickly

in a small amount of fat. Vegetables
are tossed or flipped in the pan over
high heat. Sautéing may be used to
cook precooked or blanched as well
as raw vegetables.
Procedure for Sautéing Vegetables
Blanch the vegetables and drain afterward.
Place sauté pan on high heat. Add a small
amount of clarified butter and oil enough to coat
the bottom of the pan.
Add the vegetables.
Season the vegetables with salt and pepper.
Turn the vegetables as often as necessary to cook
and coat the vegetables evenly.
As soon as the vegetables are cooked, or heated
through if precooked, remove from the pan, plate
and serve.
TOPIC 3: Braising and Stewing Vegetables
Braised vegetables are seared or
browned and added to a small
amount of liquid to be cooked until
done. Meanwhile, in stewing
vegetables are fully submerged in
water or other liquid and simmered
until tender.
Ratatouille
Ingredients

100 g- Eggplant, medium diced
70 g- Zucchini, medium diced
40 g-Green bell pepper, medium diced
1 Tbsp- Olive oil
¼ cup-White onion, diced
1 tsp- Garlic, minced
½ cup- Button mushroom, sliced
½ cup- Tomato concasse
1 Tbsp- Tomato paste
30 ml- Vegetable stock
As needed- Fresh herbs
tt- Salt and pepper


Procedure
Heat the oil in a pan over medium heat. Add the onions and
sauté until translucent.
Add the garlic and sauté until it releases its aroma.
Add the tomato paste and cook over medium heat until it
turns a deeper color and gives off a sweet aroma.
Add the bell pepper, eggplant, zucchini, mushroom and
tomato concasse. Stir as necessary.
Pour in the stock and season with salt and pepper to taste.
Simmer over low heat until the vegetables are fork-
tender. Add chicken stock if the stew begins to appear dry.
Serve immediately or hold for later use.
TOPIC 4: Grilling and Broiling Vegetables
Broiling applies heat from a source above the meat

while grilling or pan-broiling apply heat from a source
below. Broiling and grilling are also used to finish
cooked or partially cooked vegetables by browning or
glazing them on top.
Grilled Vegetable Kebabs
Ingredients
1 pc- Squash (small), sliced into ¼ inch pieces
1 pc- Onion, cut into 8 pieces
1 pc- Red bell pepper, cut into 8 pieces
1 pc- Eggplant, cut into ¼ inch slices
3 Tbsp- Olive oil
2 Tbsp- Cooking wine, red
4 Tbsp- Lemon juice
1 Tbsp- Dijon mustard
1 Tbsp- Basil, chopped
1 Tbsp- Parsley, chopped
2 cloves- Garlic, minced
tt- Salt and pepper

Procedure
Prepare the marinade. Mix the olive oil, wine, lemon juice, mustard
and the herbs in one bowl. Season with salt and pepper.
Toss the vegetables into the marinade. Coat the vegetables and
marinate for 30 minutes.
Set the grill to medium heat.
Place the vegetables on skewers. You can run the vegetables on the
skewer alternately for presentation. If you are using wooden skewers,
it is advisable that you soak them in water for 30 minutes before use.
Grill the kebabs for 10 to 12 minutes.
Brush the kebabs with the marinade every two to 3 minutes as you
rotate the skewers.
Take the kebabs out of the grill when the vegetables are brown and
tender.
Plate and serve.
TOPIC 5: Frying Vegetables
Frying cooks items in fat. This method can be done in two

ways:
Shallow/ Pan Frying - cooking with oil in a pan in a
medium to high heat
Deep- fat Frying - submerging food into hot oil in a
temperature which can range between 325°F (165°C) and
400°F (200°C).
TOPIC 5: Frying Vegetables
Vegetable Fritters
Ingredients
75 g- Eggplant
75 g- Squash
10 g- Asparagus
75 g- Zucchini
75 g- Carrots
2 pcs- Eggs, beaten
25 ml- Milk
25 g- Flour - Baking powder
¼ cup- Cooking oil
As needed
tt- Salt and pepper

Procedure
Combine the eggs and milk.
Mix together the flour, baking powder, salt pepper. Add
to the milk and eggs and mix until smooth.
Let the batter stand for several hours in the refrigerator.
Blanch the vegetables into simmering water until half
cooked and cool.
Coat the vegetables with the batter.
Scoop a portion of the mixture into deep fat at 350°F or
175°C. Hold the measuring cup just above the hot fat
when dropping. Fry until golden brown.
Drain well and serve.
TOPIC 6: Cooking Large Quantities of Vegetables
In quantity cooking, it is rarely possible to cook individual
vegetable portions to order. After 20 to 30 minutes at steam
table temperatures, even carefully prepared vegetables are
usually overcooked. Two common systems have been devised
for quantity cooking are:
Batch Cooking - a method of quantity cooking suited for
set meal services or those with fixed menu items. In this
method, vegetables are cooked one batch at a time.
Blanch-and-Chilling - a method that involves partial
cooking and chilling vegetables to be cooked just before
serving. Blanch-and-Chilling is most helpful in extended
meal service as it gives the cook complete control over the
degree of doneness of vegetables when served.
TOPIC 7: Checking Vegetables for Doneness
The doneness of vegetable varies from one to another.

Some, such as winter squash, eggplant, and braised
celery, are considered properly cooked when they are
quite soft. Most vegetables are best cooked very briefly
until they are crisp-tender or al dente (firm to the
bite).
TOPIC 8: Guidelines for Plating Vegetable Dishes
When plating vegetable dishes, it is important that
accompaniments such as the sauces and side dishes are
looked into. Accompaniments should add contrast while
complimenting the dish. The following are important
reminders for selecting vegetable accompaniments for
plating:

Preparing Vegetables

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Preparing Vegetables

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Preparing Vegetables

A vegetable is an edible plant or parts of a plant.

Types and Characteristics of Mushrooms

Cooking affects the following factors or qualities of

The texture of vegetables can be represented in

This is the quality of fruits and vegetables described as

It is important to preserve as much natural color as

In order to preserve and maximize the good quality

Preparing vegetables for cooking includes washing,

Wash green, leafy vegetables in several changes of cold water. Lift

Two of the most common methods in cooking vegetables is

Par-cooking/ Parboiling - Vegetables are cooked to partial

Sautéing cooks vegetables quickly

Broiling applies heat from a source above the meat

Frying cooks items in fat. This method can be done in two

The doneness of vegetable varies from one to another.

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