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Preparing Vegetable Dishes
Preparing Vegetable Dishes
VEGETABLE
DISHES
MS. HAZEL O. GOPOLE
Introduction
A vegetable
.
is an edible plant or
parts of a plant.
● Texture
● Color
● Flavor
● Nutrients
The changes in these four characteristics
determine the outcome of the dish that you
are cooking. 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.
COLOR
White-pigmented vegetables
• Anthocyanins dissolve easily in water
which means:
1. Use a short cooking time. Overcooked
red vegetables lose a lot of color.
2. Use only as much water as is
necessary.
Red-pigmented vegetables
3. Cook beets whole and unpeeled, with root and
an inch of stem attached to protect color.
Skins easily slip off cooked beets.
4. When steaming, use solid pans instead of
perforated pans to retain the red juices.
5. Whenever possible, serve the cooking liquid as
a sauce with the vegetable
Red-pigmented vegetables
1. Carotenoids get affected by acids
and alkalies minimally.
2. 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
FLAVOR