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Cooking Vegetables

Cooking Vegetables. Most vegetables are served cooked. Softens vegetables Intensifies the flavor Properly done maintains nutrients. Grilling and broiling Cooks quickly under very high heat. The heat caramelizes the vegetables, giving a pleasing flavor. Potatoes, tomatoes, squash, eggplant.

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Cooking Vegetables

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  1. Cooking Vegetables

  2. Most vegetables are served cooked • Softens vegetables • Intensifies the flavor • Properly done maintains nutrients

  3. Grilling and broiling Cooks quickly under very high heat. The heat caramelizes the vegetables, giving a pleasing flavor. Potatoes, tomatoes, squash, eggplant Dry Heat Methods of cooking

  4. Vegetables are cooked at a lower temperature for a long period of time. Root vegetables Baking

  5. Vegetables cook in a small amount of butter or oil. Heat is very high so the vegetables cook quickly. Color stays bright. Mushrooms, squash Sauteing

  6. Vegetables are coated in batter then submerged in hot oil Potatoes, cauliflower Deep -frying

  7. Cooking with moist heat • To retain nutrients, cook for the minimum amount of time needed in a small amount of liquid • If possible reuse the liquid in soups and stocks • Green - cook without a lid to allow acid to escape • Red – cook covered and may need some acid added to the liquid

  8. Used to remove the skins from vegetables Involves plunging vegetables into boiling water briefly, then immediately into cold water to stop the cooking process Used to increase color and flavor before freezing Tomatoes Blanching

  9. Placing vegetables above boiling water or in a small amount of water End result is soft, colorful, flavorful vegetables broccoli, green beans Steaming and Simmering

  10. Cook in just enough simmering liquid to cover the food for a long period of time The liquid is saved and served with the vegetable cabbage, leeks, onion Poaching and Braising

  11. Used to partially cook vegetables before another method of cooking Helps to remove strong flavors Root vegetables, cabbage Parboiling

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