CHEF SANNDEEP KHATAVKAR SR.LECTURER FOOD PRODUCTON PADMASHREE D.Y.PATIL UNIVERSITY D.H.T.S.

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Presentation transcript:

CHEF SANNDEEP KHATAVKAR SR.LECTURER FOOD PRODUCTON PADMASHREE D.Y.PATIL UNIVERSITY D.H.T.S

COOKING VEGETABLES 10 BASIC RULES 1) Do not over cook vegetables: - Some must be aldente, others done but not over done. Changing the texture is probably the main aim in cooking vegetables as the amount of fibres varies: - (a) From one vegetable to another. (b) From a young one to an older one of the same variety. (c) From one part to another part of the same vegetable. While cooking vegetable, we must remember that fibre is made up softer by heat & alkali & harder by acid & sugar. Dry starchy vegetables must re-absorb water, so use large quantity of water. Moist starchy vegetables will mainly cook in their own water that is potatoes. Spinach & beans are done when they are still crisp whereas potatoes are done when they are soft. (2) Cook close to service time for quality service. (3) Under cook & chill or cook by batch. (4) Do not use ALKALI. For e.g.: BAKING SODA. (5) Cut the vegetables evenly for even cooking. Keep as natural as in original form. (6) Start with boiling salted water except for potatoes & dry vegetables. (7) Cook green vegetables & strong flavoured vegetables uncovered (volatile acids have to escape in green vegetables. Cook as quickly as possible.) (8) Cook red & white vegetables in acidic water. Preferably vegetables must be served having its natural colour. (9) Cook green & orange vegetables in neutral water. (10) Do not mix batches of cooked vegetables.

THEORY OF COOKERY REFERENCE: KRISHNA ARORA.