Vegetables

1. Vegetables Would like something besides fries with that?

2. Student Objectives: • Identify basic techniques for pre-preparation of selected vegetables • Identify basic techniques for cooking selected vegetables • Discuss factors contributing to texture, color and flavor • Identify general rules for vegetable cookery • Demonstrate the ability to execute selected basic recipes for pre-preparing, cooking and serving vegetables

3. Pre-preparation • Washing and soaking • Do not use soap or detergent • Wash in cool clear water several times • Scrub thick skinned and root vegetables thoroughly

4. Washing and soaking • Handling leafy greens • Water bath method • Colanders • Water temperature • Drying greens • Air circulation

5. Washing and soaking • Soaking • To refresh limp vegetables (salad greens) • To crisp and shape (julienned carrots) • To loosen dirt for washing (leeks, cabbage, etc.) • To rehydrate (dried beans) • A note on mushrooms and fresh berries

6. Peeling and cutting vegetables • Peel thinly to maximize nutrients and yield • Uniform cuts • Use trimmings for stocks and soups • Use acidulated water to prevent enzymatic browning • A note about oxygen and food • Calculating net yields • Make-or-buy decisions

7. Blanching vegetables • Tools and equipment • Pot • Strainer • Bowl of ice water • Fries are the exception

8. Blanching vegetables • General benefit • Fixes colors • Excites some pigments • Reduces cooking time • Kills surface bacteria • Makes easy to peel

9. Blanching vegetables • Shocking • Storing

10. About roasting peppers • Flavor changes • Peeling • “Paper bag method”

11. Seasoning in advance • Fiber • Definition of vegetable fiber (cellulose, pectins) • Structure and form

12. Fiber • Varies • Between types of vegetables • Due to maturity of vegetables • Within the same vegetable (example: peeling asparagus)

13. Color, flavor and texture changes in cooking • White vegetables • Effects of acidity (whitens) • Effects of alkalinity (yellows) • Flavones as a pigment in white and starchy vegetables • Examples: potatoes, turnips, cauliflower, onions

14. Red vegetables Effects of acidity (brightens red color) Effects of alkalinity (turns many blue or purple) Anthocyanins as a pigment in red-tinted vegetables The shorter the cooking time and volume of liquid, the more color remains Examples: beets, red cabbage, red peppers Acids act as a vegetable toughener by making vegetable fiber firmer Acid prolonging cooking times (example: dried beans) Color, flavor and texture changes in cooking

15. Green vegetables Effects of acidity (dulls and darkens) Uncovered cooking to release natural acids Use large volume of water If adding acidic seasoning, only upon service Color, flavor and texture changes in cooking

16. Color, flavor and texture changes in cooking • Green vegetables • Effects of alkalinity (brightens green color) • Pitfalls of using baking soda for color enhancement • Alkalis are fiber softeners, making tender vegetables mushy • Unpleasant texture and taste • Degrades nutrients

17. Color, flavor and texture changes in cooking • Green vegetables • Chlorophyll as a pigment in green vegetables • Examples: asparagus, broccoli, green beans, peas

18. Color, flavor and texture changes in cooking • Green vegetables • Effects of overcooking • Regional, ethnic styles and recipes • Appropriate taste, texture and appearance

19. Benefits of raw and al dente (crisp-tender) vegetables • Color (bright not dull) • Flavor (full not bland) • Texture (firm not mushy) • Nutrients (more remain in vegetable, not cooking liquid)

20. Benefits of steaming and poaching • Nutritional • About steaming vegetables, grains, fish and poultry • About oven-poaching vegetables, fish and poultry • About range-top poaching

21. Introduction to court bouillon • Acidity • Seasonings • Application

22. Finishing blanched vegetables for hot service • Bain-marie with seasoned water • Sauté • Steam

23. Orange and yellow vegetables • pH stable colors • Carotenoids as a pigment in orange and yellow vegetables • The shorter the cooking time and volume of liquid, the more color remains • Examples: carrots, yams, corn, yellow peppers, tomatoes, squash

24. Vegetable cooking guidelines To steam or not to steam? That is the question!

25. To recipe and desired results • Do not overcook • Cook to order when possible • Use salted cooking liquid

26. Vegetable cooking guidelines • Use a uniform cut for even doneness • Lightly acidulated water for red vegetables • Cook green vegetables uncovered in adequate water • When to use sugar

27. Steaming • Thin, even layers • Small bundles • Preheat steamer • Adequate steam circulation • Time cooking • Keep door or lid to steamer closed!

28. Sautéing and frying • Choose oil, seasonings • Prepare in small batches • Drain, if necessary • Glazing and pan sauces

29. Grilling, baking and roasting • Caramelization of natural sugars • Using oil • Flavor development and appearance • Moisture loss • Seasoning

30. Selecting and pre-preparing items for the grill and the fryer • Tenderness • Thickness • Style and consistency of cut • Moisture content

31. Frozen vegetables • Fully cooked or par-cooked • Slacking or “slack thawing” • Cooking from frozen • Freezer burn

32. Canned vegetables • Grade • Drained weight • Opening cans • Seasoning