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Understanding vegetables. (Chapter 16) презентация
Содержание
- 1. Understanding vegetables. (Chapter 16)
- 2. COOKING VEGGIES CHANGES THE FOLLOWING: TEXTURE FLAVOR COLOR NUTRIENTS
- 3. Controlling Texture Changes FIBER The amount of
- 6. TOUGH TENDER
- 7. FIBER IS MADE FIRMER BY: ACIDS –
- 8. FIBER IS SOFTENED BY: HEAT ALKALIS – bad for green veggies!
- 10. STARCH Dry legumes, rice, pasta need water
- 13. GUIDELINES FOR COOKING: Don’t overcook! Cook
- 14. CONTROLLING FLAVOR CHANGES Cook for short time
- 15. COOKING, CONT’D Flavor Changes: Cooking changes the
- 18. CONTROLLING NUTRIENT LOSSES Hi temps Long cooking
- 19. H2o – A LITTLE OR A LOT?
- 20. QUALITY IN COOKED VEGGIES Color Appearance
- 22. HANDLING VEGETABLES WASHING Wash thoroughly Cold water;
- 23. PEELING AND CUTTING Not too much peel!
- 24. PROCESSED VEGGIES
- 25. FROZEN VEGGIES Temperature – 0 degrees Large
- 26. CANNED VEGGIES No puffed or swollen cans
- 27. COOKING CANNED VEGGIES: Wipe can top Drain
COOKING VEGGIES CHANGES THE FOLLOWING: TEXTURE FLAVOR COLOR NUTRIENTS
Слайд 3Controlling Texture Changes
FIBER
The amount of fiber varies in:
1. Different veggies (spinach
vs. carrots)
Different examples of same veggies – old versus young
In same veggie - asparagus – tip versus stem
Different examples of same veggies – old versus young
In same veggie - asparagus – tip versus stem
(Changing texture is one of the main purposes of cooking veg.)
Слайд 7FIBER IS MADE FIRMER BY:
ACIDS – lemon jc., vinegar, tomato
SUGARS –
strengthen cell structure (fruit cookery)
Слайд 10STARCH
Dry legumes, rice, pasta need water so starch granules can absorb,
swell, soften.
Moist starchy veggies: sweet potatoes, potatoes; need to be cooked until the starch molecules soften.
Moist starchy veggies: sweet potatoes, potatoes; need to be cooked until the starch molecules soften.
Слайд 13GUIDELINES FOR COOKING:
Don’t overcook!
Cook close to service time
Shock to cool
quickly and reheat
Make sure pieces are same size!
Take care of those veggies that are tough and tender at the same time
Don’t mix batches of cooked veggies together
Make sure pieces are same size!
Take care of those veggies that are tough and tender at the same time
Don’t mix batches of cooked veggies together
Слайд 14CONTROLLING FLAVOR CHANGES
Cook for short time – quickly
Boil water first, than
add veggies
Minimize leaching by using the least amount of water as possible
Steam where appropriate vs. boiling
Minimize leaching by using the least amount of water as possible
Steam where appropriate vs. boiling
Слайд 15COOKING, CONT’D
Flavor Changes:
Cooking changes the flavor which is desirable as long
as you don’t overcook
Overcooking cabbage? (Flavor?)
Brussell sprouts?
Overcooking cabbage? (Flavor?)
Brussell sprouts?
Sweetness:
Young, fresh veggies are sweet by nature
Store for a short time
Add a bit of sugar to older veggies to soften
Слайд 18CONTROLLING NUTRIENT LOSSES
Hi temps
Long cooking times
Leaching
Alkalis (baking soda, hard water)
Plant enzymes
destroyed by high heat
Oxygen
Oxygen
Слайд 19H2o – A LITTLE OR A LOT?
Use just enough to cover
Using
a little increases cooking time: water temp drops; recovery
The best method preserves nutrients while maintaining color, flavor and texture
The best method preserves nutrients while maintaining color, flavor and texture
Слайд 20QUALITY IN COOKED VEGGIES
Color
Appearance on plate
Texture
Flavor
Seasonings
Sauces
Attractive combinations
Слайд 22HANDLING VEGETABLES
WASHING
Wash thoroughly
Cold water; veg. sink
Scrub root veggies
Leafy veggies: several times
Wash,
drain, cover lightly to crisp
SOAKING
Not so much today
Salt draws out bugs!
Fluff up limp veggies with a dose of ice water!
Dried beans soak to soften before cooking
Слайд 23PEELING AND CUTTING
Not too much peel!
Uniform pieces
Cut close to service; retain
moisture
Veggies that brown when cut and exposed to air: potatoes, eggplant, sweet potatoes
Store in water; water with acid
Veggies that brown when cut and exposed to air: potatoes, eggplant, sweet potatoes
Store in water; water with acid
Слайд 25FROZEN VEGGIES
Temperature – 0 degrees
Large ice crystals – no good
Signs of
leakage – no good
Freezer burn – no good
Cook from frozen state
Shorter cooking time; they are par cooked
Freezer burn – no good
Cook from frozen state
Shorter cooking time; they are par cooked
Слайд 26CANNED VEGGIES
No puffed or swollen cans
Drained weight is important
Check the grade:
US Grade A is best; B or C???? What would we use these for?
Слайд 27COOKING CANNED VEGGIES:
Wipe can top
Drain ½ the liquid
Heat but don’t boil;
reheating
Heat close to service
Season? Butter?
Dress them up?
Heat close to service
Season? Butter?
Dress them up?
