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    2 views18 pages

    Cookery g12 Module 8

    Uploaded by

    Marie Angelie Villa

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 18

    PREPARE

    VEGETABLE
    DISHES
    MARKET FORMS OF VEGETABLES

    fresh Frozen Dried

    Canned
    MARKET FORMS OF VEGETABLES

    1. 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. 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.

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