undergone little or no processing from the time they were harvested to the time they were marketed or sold. This 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 store, supermarket, roadside stalls, farmers market and vegetable farms MARKET FORMS OF VEGETABLES
2. Frozen- The forms of vegetables that re
commercially packed in the plastic bags or cardboard box. Naturally, there 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
3. Dried- These are the vegetables that are dried or
dehydrate to preserve and prolong their shelf life. The process is done by removing water from vegetables and obstructs the growth of bacteria, yeast 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
4. Canned- This is the form of vegetables where
vegetables are preserve. Like freezing and drying, it helps make vegetables last longer, it makes cooking with vegetable 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 soften hemicellulose D. Addition of lime causes firmness or delay softening due to the reaction of calcium from lime (“apog”) EFFECTS OF COOKING VEGETABLES 2. Water is either lost or absorbed. A. Vegetables contain high amount of water, leafy and succulent vegetables lose water and become limp. B. 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.
EFFECTS OF COOKING VEGETABLES 4. Changes in nutrients A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat cooking – dextrinization of starch - carmelization of sugar B. Protein become more soluble and digestible C. Vitamin may be destroyed in heat like vitamin C D. Minerals are washed into the cooking liquid or oxidized 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. STANDARD QUALITY OF COOKED VEGETABLES 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 STANDARD QUALITY OF COOKED VEGETABLES 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 A.) Frozen Vegetables • Examine all frozen products when received to check quality. • Frozen vegetable requires shorter time in cooking because they have been partially cooked. Cook from the frozen state. • Can cook directly into steamer or boiling salted water. COOKING FROZEN AND CANNED VEGETABLES A.) Frozen Vegetables • Corn on the cob and vegetables that freeze in solid block like squash, should be thawed for even cooking. • Add less salt. Most frozen vegetables are slightly salted during processing. • Drain vegetables and place half the liquid in a cooking pot, and bring to boil. • Add vegetables and heat to serving time. Do not boil for a long time. COOKING FROZEN AND CANNED VEGETABLES A.) Frozen Vegetables • Season liquid before adding vegetables to blend flavors of herbs and spices. • Use butter to enhance the flavor of most vegetables.