2. “Never eat more than you can lift.” – Miss Piggy Vegetables and Fundamental Cooking Techniques

3. Concepts and Theories of Culinary Techniques After studying this lesson you will be able to: Discuss the method for preparing vegetables for service Discuss the various cooking methods of vegetables Discuss the importance of maintaining color pigmentation in vegetables

4. Identifying Vegetables 1.Cabbage 2.Fruit-Vegetable 3.Gourds/Squashes 4.Leafy Greens 5.Mushrooms/Truffles 6.Onions/ Bulbs 7.Pods and Seeds 8.Roots and tubers 9.Stalks Vegetables are divided into 9 categories.

5. Guidelines for Vegetable Cookery Regardless of cooking method used: Cut vegetables in uniform shapes and sizes to promote even cooking Cook for a short a time as possible to preserve texture, color and nutrients Cook as close as possible to service time When necessary, blanch in advance and refresh in ice water, then reheat as needed Assorted vegetables served as a part of a medley must be cooked separately and refreshed then combined

6. Why eat that rabbit food anyway? Vegetables a good source of vitamins and minerals. The vitamins and minerals exist just under the peel, therefore care must be taken when peeling. Loss of these nutrients also is affected by exposure to air and by soaking in water. Nutritional Value

7. Effects of Cooking Vegetables Why do we cook them? Vegetables are cooked to break down their cellulose and gelatinize their starches Cooking gives the vegetables a pleasant flavor, creates a softer and tender texture that makes them more digestible Should be cooked as briefly as possible to preserve the nutrients, color and texture

8. Determining Doneness Checking for Doneness: Should be done on a recipe by recipe basis. Vegetables are done when they are just tender when pierced with the tip of a paring knife or with a fork. Test the doneness by sampling. Vegetables must not be over-cooked!!

9. Cooking Methods Most vegetables are versatile in that they can be cooked using a variety of methods  Moist-Heat Cooking Method  Dry-Heat Cooking Method  Combination-Heat Cooking Method

10. Heat Transfer: How Heat Moves From One Item to Another Item Conduction: Heat is transferred from one item to another through direct contact. Convection: Heat is transferred through a fluid, which may be liquid or gas. Radiation: Energy is transferred by heat waves or light striking the food.  Infrared – electric or ceramic elements heated extremely high  Microwave – agitated water molecules creating friction and heat

11. Combination Cooking Method Dry-Heat Cooking Method:  Broiling: Heat source above the grate  Grilling: Heat source below the grate  Roasting/Baked: Uncovered in an oven  Sautéing: High heat in little oil  Pan-Frying: Medium heat in moderate amount of oil  Deep-Frying: High heat submerged in a large amount of oil

12. Moist – Heat Cooking Method Moist - Heat Cooking Method Poaching: Uses convection to transfer heat 160° - 180° F for tender delicate items (tender fish) Simmering: Uses convection to transfer heat 185° - 205° F for less tender items (hearty vegetables) Boiling: Uses Convection to transfer heat 212° F for items that require boiling (pasta) Steaming: Uses convection to transfer heat 212° F for tender delicate items placed on a rack or basket above the boiling liquid Blanching: Very briefly and partially cooking a food item in boiling water

13. Combination Cooking Method Combination Cooking: Dry Heat cooking method followed by a Moist Heat cooking method Braising: Food items (usually larger cuts) are seared, and then followed with a small amount of liquid and covered using conduction and convection methods of heat to transfer to cook the item. Stewing: The same as Braising, but with smaller cuts of food and larger amounts of liquid.

14. Purchasing and Storing Fresh Vegetables Selection Select according to seasonal availability because: Prices is at its lowest Selection is at its greatest Color, flavor, and texture are at their best

15. Purchasing and Storing Fresh Vegetables Purchasing Sold by weight or count depending on size, type and packer Packed in cartons referred to as cases, lugs, bushels, flats or crates Can be purchased already trimmed, cleaned and cut according to your specification or industry standard

16. Purchasing and Storing Fresh Vegetables Grading Based on appearance, condition, and factors affecting waste and eating quality U.S. Extra Fancy U.S. Fancy U.S. Extra No. 1 U.S. No 1 Grading becomes important when placing an order for vegetables.

17. Purchasing and Storing Fresh Vegetables Storing Fresh Vegetables Best stored at cool temperatures High Starch Vegetables best stored at 40° - 60° F Low Starch Vegetables best stored at 34° - 40° with relatively high humidity Preferably in a separate produce refrigerator or at room temperature in a dry well ventilated area

18. Purchasing and Storing Fresh Vegetables Storing Fresh Vegetables Special considerations Colder temperatures converts starch into sugar and affects texture and flavor Delicate vegetables will freeze if stored in too cold temperatures Greens and delicate vegetables should be stored away from apples, tomatoes, bananas, and melons as they give of high levels of ethylene gas

19. Purchasing and Storing Fresh Vegetables Ripening Vegetables Mass Harvesting Harvested at green state Vegetables continue to breathe even after harvest Affects taste, texture, and color Ethylene gas will speed the ripening process

20. Alkali versus Acid Alkali: Baking Soda should never be an option for color. The exception is for cooking dried beans to speed up the softening for texture. Acid: Useful in certain applications Used for white and red vegetables to maintain color. The color, texture and nutritional value of vegetables reacts to the pH of the liquid in which the vegetable is cooked.

21. Controlling Color Pigmentation of Vegetables

22. Controlling Texture of Vegetables

23. Nutrient Benefits Associated with Color of Vegetable Red 1.A healthy heart 2.Memory function 3.Lower risk of some cancers 4.Urinary tract health Yellow/Orange 1.Healthy heart 2.Vision Health 3.Lower risk of some cancers 4.Healthy immune system

24. Nutrient Benefits Associated with Color of Vegetable White 1.Heart Health 2.Good cholesterol levels and maintenance 3.Lower risk of some cancers Green, Blue, Purple 1.Vision Health 2.Strong bones and teeth 3.Lower risk of some cancers

25. Define the Following Culinary Terms 1.Fines Herbs 2.Al dente 3.Arborio Rice 4.Converted Rice 5.New Potato 6.Pilaf 7.Risotto 8.Couscous 9.Solanine 10.Confit 11.Albumen 12.Coagulation 13.Au-Gratin 14.Tomato Concassee 15.Steeping