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Chapter 16

Understanding Vegetables

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Chapter Objectives1. Describe the factors that influence texture, flavor,

color, and nutritional changes when cooking vegetables.

2. Cook vegetables to their proper doneness.3. Judge quality in cooked vegetables, based on color,

appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables.

4. Perform the pre-preparation tasks for fresh vegetables.5. Calculate yields based on trimming losses.6. Determine the quality of frozen, canned, and dried

vegetables.7. Prepare vegetables using the batch cooking method

and the blanch-and-chill method.8. Store fresh and processed vegetables.

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Vegetables

Were at one time, abused, neglected, and unimportant Today, vegetables are appreciated

for their nutrition, variety, flavor, eye appeal, and sophistication

Vegetables are highly perishable

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Controlling Quality Changes During Cooking

Cooking affects vegetables in four ways: Texture Flavor Color Nutrients

How much is changed of each will determine the final product’s quality

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Fiber - Fiber structures of vegetables (including cellulose and pectins) give them shape and firmness Fiber is made firmer by acids and sugars Fiber is softened by heat and alkalis

Starch is another vegetable component that affects texture Dry starchy foods must be cooked in

enough water to absorb moisture and soften Moist starchy vegetables have enough

moisture of their own but must be cooked to be eaten

Controlling Texture Changes

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Doneness A vegetable is done when it has reached

its peak degree of tenderness Most vegetables are best cooked al dente

(firm to the bite) Cooked vegetables cannot be kept hot

very long

Controlling Texture Changes (cont’d)

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Controlling Flavor Changes Cooking produces flavor loss; to keep to a

minimum: Cook as short a time as possible Use boiling salted water Add only enough water to cover vegetables Steam vegetables when appropriate

Strong Flavored Vegetables - When cooking strong flavored vegetables, cook uncovered and with lots of water Strong flavored vegetables are from the

onion and cabbage families or root vegetables

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Cooking Produces Flavor Changes

Some vegetables change flavors; cook as short a time as possible

Avoid overcooking because some vegetables develop a strong and unpleasant flavor when overcooked

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Young, freshly harvested vegetables have a high sugar content. As they mature or sit in storage the sugar turns to starch.To serve sweet-tasting vegetables:

Serve young fresh vegetables that have not been stored long

For older vegetables use a little sugar in the cooking water to compensate for the lack of natural sweetness

Cooking and Sweetness

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White Vegetables White pigments called flavones are the

primary coloring compounds in white vegetables and in the white parts of vegetables like celery, cucumbers, and zucchini

White pigments stay white in acid and turn yellow in alkaline water. To keep vegetables white, add acid to the water.

Controlling Color Changes

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Red Vegetables: Red pigments called anthocyanins are found in only a few vegetable Acids turn them bright Alkalis turn them green or blue-green

(not appealing)

Controlling Color Changes (cont’d)

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Green Vegetables – green coloring called chlorophyll is present in all green plants. Acids turn green vegetables to a drab olive green. To protect the color of green

vegetables: Cook uncovered Cook for the shortest amount of time Cook in small batches to prevent long

holding times

Controlling Color Changes (cont’d)

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Yellow and Orange Vegetables - Yellow and orange pigments are called carotenoids, and they are very stable. They are not really affected by acids and

alkalis Long cooking times dull the color Short cooking times retain the color and

vitamins and minerals Always cook vegetables in as little

liquid as possible

Controlling Color Changes (cont’d)

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Controlling Nutrient Losses

The six factors responsible for most nutrient loss: High temperature Long cooking Leaching Alkalis (baking soda, hard water) Plant enzymes Oxygen

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Controlling Nutrient Losses (cont’d)

Pressure steamers cook quickly Braising uses low heat but long

cooking time Baking eliminates leaching of

vitamins and minerals Boiling is faster than simmering Cutting vegetables into small pieces

decreases cooking time

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General Rules of Vegetable Cookery

Don’t overcook Cook as close to service time as possible If you need to cook it ahead of time, undercook

and chill rapidly, reheat at service time Never use baking soda with green vegetables Cut vegetables uniformly Start most vegetables cooking in boiling water,

but start roots and tubers in cold water. Cook green vegetables uncovered Cook red and white vegetables in slightly acid

liquid; cook green vegetables in neutral liquid. Do not mix batches of cooked vegetables

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Standards of Quality in Cooked Vegetables

Color Appearance on plate Texture Flavor Seasonings Sauces Vegetable combinations

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Handling Vegetables

Fresh Washing Soaking Peeling and cutting Trimming loss

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Classifying Vegetables as Used in the Kitchen

1. The Gourd family (squashes)2. Seeds and Pods (beans, okra, peas)3. Tender-Fruited Vegetables (avocado,

eggplant, tomatoes)4. Roots and Tubers (beets, carrots)5. The Cabbage Family (Brussels sprouts,

cauliflower)6. The Onion Family (garlic, shallots, onions)7. Leafy Greens (spinach, lettuce, chicory)8. Stocks, Stems, and Shoots (asparagus,

celery, fennel)9. Mushrooms

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Fresh Vegetables:Evaluating and Preparing Artichokes Asparagus Avocados Bamboo Shoots Beans, Fava Beans, Fresh Shell Beans, Lima Beans, Snap Beets Bok Choy Broccoli

Brussels Sprouts Cabbage, Green,

Red, and Savoy Cabbage, Chinese Cactus Pads or

Nopales Carrots Cauliflower Celery Celery Root or

Celeriac Chayote Chestnut Corn

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Fresh Vegetables: Evaluating and Preparing (cont’d)

Cucumber Eggplant Fennel Fiddlehead Fern Garlic Greens, Cabbage

family (collards, turnip greens, kale)

Jicama Kohlrabi Leeks Lettuce Mushrooms

Okra Onions, Dry Onions, Green

(scallions) Parsley Parsnips Pea Greens or Pea

Shoots Peas, Green Peas, Edible Pod Pepper, Sweet Peppers, Hot, or Chiles Potatoes, white

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Potatoes, sweet Radishes Rutabagas Salisfy Shallots Sorrel Soybeans Spinach Squash, Summer Squash, Winter,

including pumpkin

Squash, Blossoms Sunchokes or

Jerusalem Artichokes Swiss Chard Tomatoes Tomatillos Turnips and

Rutabagas Water Chestnuts Watercress

Fresh Vegetables: Evaluating and Preparing (cont’d)

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Mushrooms

Cultivated Exotic Mushrooms Shiitake Oyster mushrooms Enoki mushrooms Cremini Mushrooms Portobello Mushrooms

Wild Mushrooms Morel Bolete Chanterelle Black trumpet

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Processed Vegetables The quality of frozen or canned

vegetables never equals that of fresh Handling Frozen Vegetables

Checking Quality Temperature Large ice crystals Signs of leaking on the carton Freezer burn

Cooking Cook frozen vegetables from the frozen

state

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Handling Canned Vegetables Checking quality

Reject damaged cans in receipt Know the drained weight Check the grade

Cooking Handling Dried Vegetables

There are two basic types of dried vegetables:

Dried Legumes Freeze-Dried and Other Dehydrated

Vegetables

Processed Vegetables (cont’d)

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Production and Holding Problems in Quantity Cooking

Batch Cooking Cooking in smaller batches closer

to meal service Blanch-and-Chill Method

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Storage – Fresh and Frozen Fresh vegetables

Potatoes, onions, and winter squash are stored at 50°- 65° F (10°-18° C) in a dry place

Other vegetables stored in the refrigerator

Peeled and cut vegetables need extra protection from drying and oxidation

Store fresh vegetables for as short a time as possible

Keep refrigerators and storage areas clean

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Storage – Fresh and Frozen (cont’d)

Frozen vegetablesStore at 0° F (-17° C) or cooler, in

original containers, until ready to use

Do not refreeze vegetables

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Storage – Dried and Canned

Dried vegetables Store in a cool (less than 75°F/24° C) in

a dry, well-ventilated place Keep well sealed and off the floor

Canned vegetables Keep in cool, dry place, away from

sunlight and off the floor Discard damaged cans

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Storage – Leftovers

Do not create them in the first place Don’t mix batches Cool quickly, and use with caution.

Remember the danger zone

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