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 WWashing and soaking DDo not use soap or detergent WWash in cool clear water several times S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 TTools and equipment PPot SStrainer BBowl of ice water FFries are the exception

8.  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. Color, flavor and texture changes in cooking  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)

15. Color, flavor and texture changes in cooking  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

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  Saut é  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