Cookery NC II
Prepare
Vegetable Dishes
Prepared by:
Maria Antonette H. Ocampo
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CHOPPING
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CHIFFONADE
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DICING
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DIAMOND
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MINCING
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JULIENNE
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BATONNET
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PAYSANNE
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RONDELLE
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BIAS
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OBLIQUE
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BRUNOISE
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Prepare Vegetable Dishes
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Effects of Cooking Vegetables
1. Changes in texture
2. Water is either lost or absorbed.
3. Changes in color
4. Changes in nutrients Liberating Network in Education
Effect of Acid, Alkali, and Prolonged Cooking
Pigment Effect of acid Effect of alkali Effect of Solubility in
prolonged water
cooking
Chlorophyll Olive green Intensifies green Olive green Slightly Soluble
Carotene Little effect Little effect Little effect Slightly Soluble
unless excessive
way darkens
Anthocyanin Color is stable Deeper red Little effect Very
purple or blue soluble
depending on
alkalinity
Anthoxanthins No effect Yellow Darken if Very
excessive in the soluble
presence of iron
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Effects of Cooking Vegetables
4. Changes in nutrients
a. Carbohydrate
• moist heat cooking – gelatinization of starch
• dry heat cooking – dextrinization of starch
• carmelization of sugar
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Effects of Cooking Vegetables
4. Changes in nutrients
b. Protein become more soluble and digestible
c. Vitamin may be destroyed in heat like vitamin C
d. Minerals are washed into the cooking liquid
or oxidized
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General Rules of Vegetable Cookery
• Don’t overcook.
• Prepare vegetables as close to service time as
possible and in small quantities.
• If the vegetable must be cooked ahead, undercook
slightly and chill rapidly. Reheat at service time.
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General Rules of Vegetable Cookery
• Never use baking soda with green vegetables.
• Cut vegetables uniformly for even cooking.
• Cook green vegetables and strong flavored
vegetables uncovered.
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Standard Quality of Cooked Vegetables
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate
combinations and garnishes Liberating Network in Education
Standard Quality of Cooked Vegetables
3. Texture
Cooked to the right degree of doneness
Crisp tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should
be cooked through with smooth texture.
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Standard Quality of Cooked Vegetables
4. Flavor
Natural flavor and sweetness
Strong flavored vegetables should be
pleasantly mild, with no off flavors or bitterness.
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Standard Quality of Cooked Vegetables
5. Seasonings
Seasonings should not mask the natural flavors.
6. Sauces
Do not use heavily. Vegetable should not be
greasy.
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Standard Quality of Cooked Vegetables
7. Vegetable combinations
Vegetables should be cooked separately for
different cooking times, and then combined.
Combine acid vegetables like tomatoes, to green
vegetables just before service to prevent
discoloration of greens.
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Cooking Frozen and Canned Vegetables
A. Frozen Vegetables
Examine all frozen products when received to check quality.
Frozen vegetables require shorter time in cooking because they have been
partially cooked.
Cook from the frozen state; can cook directly into a steamer or boiling
salted water.
Corn on the cob and vegetables that are frozen solidly, like squash, should
be thawed for even cooking.
Add less salt. Most frozen vegetables are slightly salted during
processing. Liberating Network in Education
B. Canned Vegetables
Drain vegetables and place half of the liquid in a cooking
pot, and bring to boil.
Add vegetables and heat to serving time. Do not boil for a
long time.
Season liquid before adding vegetables to blend flavors of
herbs and spices.
Use butter to enhance the flavor of most vegetables.
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Terms Used for Vegetables
Bouquetiere bouquet of vegetables
Printaniere spring vegetables
Jardinière garden vegetables
Primeurs first spring vegetables
Clamart peas
Crecy carrots
Dubarry cauliflowerLiberating Network in Education
Terms Used for Vegetables
Fermiere carrots, turnips, onions,
celery cut into uniform slices
Florentine spinach
Forestiere mushrooms
Judic braised lettuce
Lyonnaise onions
Nicoise cauliflower Liberating Network in Education
Terms Used for Vegetables
Parmentier potatoes
Princesse asparagus
Provençale tomatoes with garlic,
parsley and sometimes
mushrooms or olives
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TRUE or FALSE
1. Cooking vegetables
for a short time, helps
maintain color.
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TRUE or FALSE
2. In cooking vegetables
vitamin may be destroyed
in heat like vitamin C.
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3. Vegetables must be
prepared as close to
service time as possible
and in small quantities.
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4. Seasonings should
not mask the natural
flavors when cooking
vegetables.
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5. Frozen vegetables
require longer time in
cooking.
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Thank you!
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