1. Understanding Vegetables
Chapter 16
Understanding Vegetables
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. Controlling Quality Changes During Cooking
Cooking affects vegetables in four ways. It changes the following:
Texture
Flavor
Color
Nutrients

3. Controlling Texture Changes
Fiber
The amount of fiber varies:
In different vegetables.
In mature vs. younger vegetables.
In different parts of the same vegetable.

4. Controlling Texture Changes
Fiber
Fiber is softened by:
Heat
Alkalis

5. Controlling Texture Changes
Starch
Dry starchy foods must be cooked in enough water for the starch granules to absorb moisture and soften (gelatinize).
Moist starchy vegetables have enough moisture of their own to soften (gelatinize) the starch granules.
They must still be cooked until the starch granules soften.

6. Controlling Texture Changes
Doneness
A vegetable is said to be done when it reaches the desired degree of tenderness.
Some, such as winter squash, eggplant, and braised cabbage, are considered properly cooked when they are quite soft.
Most vegetables are best cooked very briefly, until they are crisp-tender or al dente (firm to the bite).

7. Controlling Flavor Changes
Cooking Produces Flavor Loss
Flavor loss can be controlled in several ways:
Cook for as short a time as possible.
Use boiling salted water.
Starting vegetables in boiling water shortens cooking time.
The addition of salt helps reduce flavor loss.
Use just enough water to cover food.
Minimizes leaching of flavor, color and nutrients.
Steam vegetables whenever appropriate.
Reduces leaching out of flavor.
Shortens cooking time.

8. Controlling Flavor Changes
Cooking and Sweetness
Young, freshly harvested vegetables have a relatively high sugar content that makes them taste sweet.
As they mature, or as they sit in storage, the sugar gradually changes to starch.
Try to serve young, fresh vegetables that have been stored as short a time as possible.

9. Controlling Color Changes
Cooking Produces Flavor Loss
Cooking produces certain chemical changes.
As long as the vegetables are not overcooked, this change is desirable.
Overcooking produces undesirable changes.
Especially in members of the cabbage family.
They develop a strong, unpleasant flavor.

10. Controlling Color Changes
White Vegetables
Pigments are compounds that give vegetables their color.
Pigments called anthoxanthins (an-tho-zan-thins) and flavonoids range from pale yellow to white.
White pigments stay white in acid and turn yellow in alkaline water.

11. Controlling Color Changes
Red Vegetables
Red pigments, called anthocyanins, are found in only a few vegetables.
Mainly red cabbage and beets.
Acids turn anthocyanins a brighter red.
Alkalis turn anthocyanins blue or blue-green (not a very appetizing color).

12. Controlling Color Changes
Green Vegetables
Chlorophyll is present in all green plants.
Acids are enemies of green vegetables.
Both acid and long cooking turn green vegetables a drab olive green.

13. Controlling Color Changes
Green Vegetables
Protect the color of green vegetables by:
Cooking uncovered to allow plant acids to escape.
Cooking for the shortest possible time. Properly cooked green vegetables are tender crisp, not mushy.
Cooking in small batches rather than holding for long periods in a steam table.
Do not use baking soda to maintain green color.
Alkalis destroy vitamins and makes texture unpleasantly mushy and slippery.

14. Controlling Color Changes
Yellow and Orange Vegetables
Carotenoids: Yellow and orange pigments
These pigments are very stable.
Little affected by acids or alkalis.
Short cooking prevents dulling of the color and preserves vitamins and flavors.

15. Controlling Nutrient Losses
Six factors are responsible for most nutrient loss:
High temperature
Long cooking
Leaching (dissolving out)
Alkalis (baking soda, hard water)
Plant enzymes (which are active at warm temperatures but destroyed by high heat)
Oxygen

16. Controlling Nutrient Losses
Cooking in a Little Liquid Versus a Lot of Liquid
Using a lot of liquid increases vitamin loss by leaching.
Using a little liquid increases cooking time.

17. General Rules of Vegetable Cookery
Do not overcook.
Cook as close to service time as possible, and in small quantities.
Avoid holding for long periods on a steam table.
If the vegetable must be cooked ahead of time:
Undercook slightly and chill rapidly.
Reheat at service time.
Never use baking soda with green vegetables.

18. General Rules of Vegetable Cookery
Cut vegetables uniformly for even cooking.
Start with boiling, salted water when boiling green vegetables and other vegetables that grow above the ground.
Roots and tubers are started in cold, salted water for more even cooking.
Cook green vegetables and strong-flavored vegetables uncovered.

19. General Rules of Vegetable Cookery
To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid.
Cook green vegetables in a neutral liquid.
Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable that was cooked earlier and kept hot in a steam table.

20. Standards of Quality in Cooked Vegetables
Color
Bright, natural colors
Appearance on plate
Cut neatly and uniformly. Not broken up
Texture
Cooked to the right degree of doneness
Flavor
Full, natural flavor and sweetness

21. Standards of Quality in Cooked Vegetables
Seasonings
Lightly and appropriately seasoned.
Sauces
Butter and seasoned butters should be fresh and not used heavily.
Vegetable combinations
Flavors, colors, and shapes should be pleasing in combination.

22. Handling Vegetables Washing Wash all vegetables thoroughly
Root Vegetables should be scrubbed with a stiff vegetable brush.
Wash green, leafy vegetables in several changes of cold water.
After washing, drain well and refrigerate lightly covered.

23. Handling Vegetables Soaking Do not soak vegetables for long periods.
Flavor and nutrients leach out.
Dried legumes are soaked for several hours before cooking to replace moisture lost in drying.
Dried beans absorb their weight in water.

24. Handling Vegetables Peeling and Cutting
Peel most vegetables as thinly as possible.
Cut vegetables into uniform pieces for even cooking.
Peel and cut vegetables as close to cooking time as possible.
Treat vegetables that brown easily with an acid, such as lemon juice, or an antioxidant solution or hold under water until ready to use (some vitamins and minerals will be lost).
Save edible trimmings for soups, stocks, and vegetable purées.

25. Classifying Vegetables
Handling Vegetables
Classifying Vegetables
There are many ways of classifying vegetables:
The gourd family
Seeds and pods
Roots and tubers
The cabbage family
The onion family
Leafy greens
Stalks, stems, and shoots
Mushrooms
Other tender-fruited vegetables

26. Identifying Vegetables: Gourds and Squashes
Winter
Acorn
Banana
Butternut
Pumpkin
Summer
Zucchini
Yellow

27. Identifying Vegetables: Pods and Seeds
Corn
Okra
Legumes
Fresh beans
Green beans
Haricot verts
Dry beans
Black beans
Black-eyed peas
Lentils
Red kidney beans
Pinto beans
Great northern beans

28. Identifying Vegetables: Roots and Tubers
Beets
Carrots
Celery root
Jicama
Parsnips
Radishes
Rutabaga
Turnips
Water chestnuts

29. Identifying Vegetables: Cabbages, Brassica
Bok choy
Broccoli
Brussels sprouts
Cauliflower
Head cabbage
Kale
Kohlrabi
Napa cabbage
Savoy

30. Identifying Vegetables: Onions
Bulb onions
Garlic
Leeks
Scallions
Shallots

31. Identifying Vegetables: Greens
Collards
Mustard
Sorrel
Spinach
Swiss chard
Turnip greens

32. Identifying Vegetables: Stalks
Artichokes
Asparagus
Bamboo shoots
Celery
Fennel
Hearts of palm
Nopales

33. Identifying Vegetables: Mushrooms and Truffles
Chanterelle
Clam shell
Enoki
Morel
Pom Pom blanc
Porcini
Portabella
Shiitake
Oyster
White
Truffles
Black

34. Identifying Vegetables: Tender Fruiting Vegetables
Avocados
Eggplants
Cucumbers
Peppers
Hot
Sweet
Tomatillos
Tomatoes

35. Purchasing Vegetables
Vegetables are available in a variety of forms:
Fresh
Canned
Frozen
Dried

36. Purchasing Fresh Vegetables
Sold by weight and count
Packed in:
Lugs
Bushels
Flats
Crates
Some common vegetables can be purchased preprocessed
Trimmed
Cleaned
Cut to specification

37. Canned Vegetables
Raw vegetables are cleaned and placed in sealed containers, then subjected to high heat
Grading
U.S. Grade A or Fancy
U.S. Grade B or Extra-Select
U.S. Grade C or Standard
Canned vegetables are purchased in cases of standard size cans

38. Handling Canned Vegetables
Processed Vegetables
Handling Canned Vegetables
Checking Quality
Reject damaged cans on receipt
Puffed or swollen cans indicate spoilage.
Know the drained weight
Typical drained weights are 60 to 65 percent of total contents.
Check the grade

39. Frozen Vegetables
Severely inhibits the growth of microorganisms that cause spoilage
Grading the same as canned
IQF (individually quick-frozen)

40. Handling Frozen Vegetables
Processed Vegetables
Handling Frozen Vegetables
Checking Quality
Temperature
Large ice crystals
Signs of leaking on the carton
Freezer burn

41. Dried Vegetables
Dramatically alters the flavor, texture and appearance
Loss of moisture concentrates flavors and sugars
Greatly extends shelf life

42. Production and Holding Problems in Quantity Cooking
Batch Cooking and Blanch-and-Chill
Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed.
Blanch and Chill involves partially cooking, chilling, and finish-cooking.
It is not as good, nutritionally, as cooking completely to order, but it is almost as good.

43. Storage Fresh Vegetables
Potatoes, onions, and winter squash are stored at cool temperatures.
(50–65°F/10–18°C) in a dry, dark place
Other vegetables must be refrigerated.
Peeled and cut vegetables need extra protection from drying and oxidation.
Cover or wrap, and use quickly to prevent spoilage.

44. Storage Frozen Vegetables
Store at 0°F (–18°C) or colder, in original containers, until ready for use
Do not refreeze thawed vegetables.
Leftovers
The best way to store leftovers is not to create them in the first place.
Do not mix batches.

45. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 17
Cooking Vegetables
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

46. Boiling and Steaming
Nearly all vegetables may be cooked by boiling or by steaming.
Boiling and Steaming are the two most frequently used methods for cooking vegetables.
Easy, economical, and adaptable to a great variety of preparations.

47. Boiling and Steaming
Shocking or Refreshing: Boiled or simmered vegetables are drained as soon as they are cooked and then cooled quickly under cold water.
This method should be used unless the vegetables are to be served immediately.
In other cases, the product is only partially cooked by boiling or steaming and is finished by another cooking method, such as sautéing or baking.

48. Boiling and Steaming
In many cases, the agitation and high temperature of boiling break up delicate vegetables.
Simmering is more appropriate
Steaming as a method for cooking vegetables is becoming more widely used.

49. Boiling and Steaming Puréeing Vegetables
Vegetable purées are served as side dishes or garnishes.
They are also used as ingredients in other preparations.
Rub the cooked vegetable through a tamis using a pestle or a plastic scraper.
Scrape the purée from the bottom of the sieve.

50. Sautéing and Pan-Frying
Sautéing means cooking quickly in a small amount of fat.
The product is often tossed or flipped in the pan over high heat.
Pan-frying means cooking in a larger amount of fat and for a longer time at lower heat.
The product is not tossed or flipped in the pan over lower heat.

51. Sautéing and Pan-Frying
To flip foods in a sauté pan:
Give the handle a sharp twist upward with the wrist.
Be sure to move the pan back far enough to catch the foods as they come down.

52. Braising
A slow, moist-heat cooking method using a small amount of liquid.
Braised vegetables are not always cooked in fat before liquid is added.
Some kind of fat is used in the preparation.
Braised vegetable preparations tend to be more complex than boiled or steamed vegetables, and the cooking times are longer.

53. Baking Cooking starchy vegetables from the raw to the finished state.
Starch vegetables are baked because the dry heat produces a desirable texture.
Vegetable casseroles are baked for either of two reasons:
The slow, all-around heat allows the product to cook undisturbed.
The dry heat produces desirable effects, such as browning and caramelizing of sugars.

54. Broiling and Grilling Broiling
Used to finish cooked or partially cooked vegetables by browning or glazing them on top.
Bread crumbs are sometimes used to give a pleasing brown color and to prevent drying.
Casseroles or gratin dishes that do not brown sufficiently in the oven may be browned for a few seconds under the broiler or salamander.

55. Broiling and Grilling Grilling
Grilled, quick-cooking vegetables are pleasant accompaniments to grilled and roasted meats and poultry.
Cut the vegetables into broad slices.
Brush with oil .
Grill until lightly cooked and lightly browned.
Heavy browning may produce an unpleasant burned taste.

56. Deep Frying Deep-fried vegetables may be divided into five categories:
Vegetables dipped in batter and fried.
Vegetables breaded and fried.
Vegetables fried without a coating.
Small vegetables or cuts mixed with a batter and dropped with a scoop into hot fat.
Croquettes: thick vegetable purées or mixtures of small pieces of vegetable and a heavy béchamel or other binder, formed into shapes, breaded and fried.

57. Vegetables for Deep-Frying
Most vegetables large enough to coat with breading or batter may be fried.
Tender, quick-cooking vegetables can be fried raw.
Others may be precooked by simmering or steaming briefly to reduce the cooking time they need in the frying fat.