PREPARE

VEGETABLES
DISHES
PREPARED BY: MARIAM M. SALONGA
OBJECTIVES:
*CLASSIFY VEGETABLES BASED ON CERTAIN CATEGORIES
*ENUMERATE THE CHARACTERISTICS OF QUALITY
VEGETABLES
Vegetables are plants that are safe to eat. Various parts
of vegetables are consumed, including seeds, flowers, stems,
leaves, roots and tubers. A tuber is the plant’s short fleshy
underground stems. The potato is an example of a tuber.
Commercial kitchens identify some types of fruit as
vegetables because they are savory rather than sweet. Such
fruits are cooked and served like vegetables, such as
eggplants and tomatoes.
CLASSIFYING VEGETABLES

Commercial kitchens typically classify

vegetables in the following categories:
squash family, roots and tubers, seeds and
pods, cabbage family, stems, stalks and
shoots, onion family, fruit and vegetables and
leafy greens. These categories group
vegetables according to their use in the
kitchen.
• Squash Family-members of
the squash family have
extensive root systems and
trailing vines. Besides the main
vegetable, their flowers are
often edible. Quality squash is
firm, free of defects and
displays is no signs of mold
Roots and Tubers- roots grow
deep into the soil. While tubers, on
the other hand, are large, round,
underground stems that grow just
below the soil’s surface. They both
store and supply their plants with
food, making them nutrient rich.
The roots and tubers of good
quality are firm, unwrinkled,
undamaged and have the right
color
• Seeds and Pods- this
category is made up of edible
seed vegetables. Some of the
pods are edible as well, but
the seeds are more
nutritious. Seeds and pods of
good quality are firm, well
shaped and without defects.
• Cabbage Family- vegetables in
the cabbage family breed rapidly
in cold weather. Commercial
kitchens use these plants
flowers, leaves and heads. They
are consumed, whether fresh or
fried. Cauliflower, broccoli and
cabbage of good quality are firm
and heavy because of their size
and inhibit the right color.
• Stems, Stalks and Shoot-
vegetables in this category
produce edible stems, stalks
and shoots. These vegetables
are harvested when they are
still young and tender. The
stems, stalks and shoots of good
quality are firm, undamaged and
without brown areas.
• Onion Family- vegetables
are commonly used for
seasoning and flavoring.
Most of them have good
smell and taste. Good
quality onions are firm,
fresh and have the right
color.
• Fruit vegetables- are vegetables
that are sometimes referred to as fruit-
vegetables because they came from
flowering plants and contained at least
one seed. So biologically, they are the
plant’s fruit. Nonetheless, they are
listed as vegetables for commercial
kitchens because they are savory
rather than sweet. Fruit-vegetables of
good quality has smooth and
unblemished skin.
• Leafy Greens- vegetables in
this category may be served raw
or cooked. They shrink due to
their high-water content when
cooked. Leafy greens flavors
range from mild to spicy. Good
quality greens have crisp, bright
leaves without any brown spots
CHARACTERISTICS OF QUALITY VEGETABLES

• Asparagus- good quality

asparagus should be fresh and
firm with closed compact tips.
The green section of the
asparagus, which is the edible
part, should be tender.
• Broccolli- inspect small flower
buds for a stable, compact
cluster, none should be
sufficiently open to expose the
yellow flowers inside.
• Cabbage Head- good quality
products in terms of size are
firm, rough and relatively heavy.
Leaves should be connected
tightly to the stems.
• Carrots- good quality carrots
should be sweet, firm, fresh,
smooth, well shaped and
generally well colored. The
darker the color of the fruit, the
more vitamin A the carrot has.
Celery- must be fresh, crisp,
clean and easily breaking stalks. It
should also be dense, sturdy and
with a good hearts shape of
standard length.
• Cucumber- good quality
cucumbers may be elongated or
short and dense. But it must be
dark green and harvested before
reaching full diameter with large
size of the seed.
• Eggplant- scars and cuts
suggest poor quality. Eggplant
that is flabby, wilted, shriveled
or soft, can result in product loss
and bitter or weak flavor.
• Lettuce- all lettuce should be
crisp, clean and tender. Defects
include different types of
discoloration, fibrous stems,
wilting seed stalks and decay.
• Okra- good quality okra can be
either white or green. Pods can
be short or chunky, long or thin.
• Potato- potatoes of any size
and variety should be solid,
smooth, well-formed and lean.
They should not be rotten,
sprouted, wilted have blackheart
green skin color from light
exposure.
CL

• Radishes- good quality radishes

must be bright red without any
black spots. They must be
smooth, firm, tender, crisp and
have a strong flavor.
• Tomatoes- should be uniform in
size and shape, clear of cuts,
plump and well-formed. Avoid
over ripe, soft or bruised
tomatoes.
PREPARING VEGETABLES FOR COOKING
OBJECTIVES:
*PREPARE, WASH AND CLEAN VEGETABLES
*PEEL, TRIM AND CUT VEGETABLES AS REQUIRED BY THE RECIPE

To clean vegetables, you can rinse them under cold water and scrub firm produce
with a brush. You can also remove any damaged areas before preparing.

Steps

1. Wash your hands with soap and water for at least 20 seconds.

2. Rinse the produce under cold, running water.

3. Scrub firm produce with a clean brush.

4. Rinse thoroughly.

5. Pat dry with a clean paper towel.

Tips
• Don't wash produce with soap, bleach, sanitizer, alcohol, disinfectant, or any other
chemical.
• Separate leafy greens before washing.
• Gently swish greens around in a bowl of cold water to release dirt and debris.
• Remove wax coatings by scrubbing produce with a clean brush.
• Cut away any damaged or bruised areas before handling or preparing.
• Place peeled or cut fruits and vegetables on a separate clean plate or container.
• You can also soak produce in a sink filled with water and about 1/4 cup of vinegar for about
5 minutes. Then, drain the water and rinse the produce.
PEELING AND CUTTING VEGETABLES

Peeling and cutting vegetables" refers to the process of removing the

outer skin (peel) of a vegetable using a knife or peeler, and then slicing
or chopping it into desired shapes and sizes, typically done before
cooking or eating raw depending on the vegetable.
Julienne
Julienne involves cutting
vegetables into thin matchstick-
sized sticks. It is generally used to
make a garnish made up of
various vegetables to accompany
fish, or in certain Asian
preparations such as spring rolls.
• Brunoise
• “Cutting in brunoise” means cutting into very
small dice (2 to 3 mm wide). The brunoise is one
of the fairly technical cuts, due to the degree of
precision it requires.
• To make a brunoise more easily, you can cut
slices of vegetable with a mandolin first, then cut
them again into thin strips lengthwise, and finally
cut these strips widthwise.
• The brunoise, by its finesse, makes it possible to
make original accompaniments, and also serves
as a base for making sauces, stuffings or for
preparing flans, quiches, cakes…
• Mincing: Finely chopping
vegetables to create tiny pieces.
Crushing

• To crush vegetables, you can use

a heavy knife to press down on
the food. You can also use a
vegetable crushing machine.
• Paysanne (farmer’s way)
• This technique consists in
cutting fairly roughly into cubes
or pyramids.
• It is used for cooking vegetables
intended to be blended for a
soup or mashed.
• Chiffonnade
• Chiffonade is specific to leafy
vegetables like lettuce, cabbage,
spinach, etc. It consists of rolling
up the leaves of the vegetable in
question to form a roll that is
then cut into strips. The result is
thin strips that show off the
texture of the leaf nicely.
• Mirepoix
• It is a cut similar to the brunoise, but in which
the pieces are cut into larger dice of about 1cm
thick.
• It is the cutting of “diced vegetables”, cooked in
a homogeneous and aromatic way, to
accompany meat and fish, and to make the
famous sauce Mirepoix.
• To facilitate cutting and be more precise,
remember to maintain your knife well and above
all to focus on quality! At Goyon-Chazeau, we
offer several ranges of kitchen knives, ideal for
learning how to better control each cut!
GENERAL RULES AND STANDARDS OF COOKING VEGETABLES

OBJECTIVES:

*IDENTIFY THE DIFFERENT GENERAL RULES OF VEGETABLE COOKING

*DETERMINE THE PRINCIPLE BEHIND EACH GENERAL RULES OF VEGETABLE COOKING

*DEMONSTRATE PROPER TECHNIQUE IN FOLLOWING THE GENERAL RULES IN VEGETABLE COOKING

INTRODUCTION
Knowing and understanding how vegetables change as they cook will help you understand the importance of the general
rules of vegetable cooking. You should now be able to explain the reason of the following rules in cooking.

General Rules of Vegetable Cooking

 Do not overcook.
 Cook as close to service time as possible and in small quantities. Avoid holding for long periods
of time on a steam table.
 If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service
time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 Start with boiling, salted water when boiling vegetables.
 Cook green vegetables and strong-flavored vegetables uncovered.
 To preserve color, cook red and white vegetables in a slightly acidic (not strongly acidic) liquid.
Cook green vegetables in neutral liquid.
 Do not mix batches of cooked vegetables.
•
Standards of Quality
The first thing that a customer notices in a dish is how it looks, followed by how it tastes and
so on. The same goes for cooked vegetables. In this lesson you will learn the standard of quality you
need to look for in cooked vegetables.
Standards of Quality in Cooked Vegetables
Color
 Bright, natural colors
 Green vegetables, in particular, should be fresh, bright green, not olive green.
Appearance on plate
 Cut neatly and uniformly. Not broken up.
 Attractively arranged or mounded on plate or dish.
 Not swimming in cooking water.
 Imaginative and appropriate combinations and garnishes are always well received.
• Texture
 Cooked to the right degree of doneness
 Most vegetables should be crisp-tender, not overcooked and mushy, but not
tough or woody either.
 Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes,
vegetable purees) should be cooked through, with a pleasant, smooth texture.
 Flavor
 Full, natural flavor and sweetness, sometimes called “garden-fresh” flavor.
Strong-flavored vegetables should be pleasantly mild, with no off flavors or
bitterness.
Seasonings
 Lightly and appropriately seasoned. Seasonings should not be too strong and not
mask the natural “garden” flavors.

Color
 Bright, natural colors
 Green vegetables, in particular, should be fresh, bright green, not olive green.

• Appearance on plate
 Cut neatly and uniformly. Not broken up.
 Attractively arranged or mounded on plate or dish.
 Not swimming in cooking water.
 Imaginative and appropriate combinations and garnishes are always well received.
Texture
 Cooked to the right degree of doneness
 Most vegetables should be crisp-tender, not overcooked and mushy, but not tough or
woody either.
 Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes, vegetable
purees) should be cooked through, with a pleasant, smooth texture.
Flavor
 Full, natural flavor and sweetness, sometimes called “garden-fresh” flavor. Strong-flavored
vegetables should be pleasantly mild, with no off flavors or bitterness.

Seasonings
 Lightly and appropriately seasoned. Seasonings should not be too strong and not mask the
natural “garden” flavors.
Sauces
 Butter and seasoned butters should be fresh and not used heavily; vegetables should not be
greasy.
 Cream sauces and other sauces should not be too thick or too heavily seasoned. As with
seasonings, sauces should enhance, not cover up.
Vegetable combinations
• Interesting combinations attracts customers.
 Flavors, colors, and shapes should be pleasing in combination.
 Vegetable should be cooked separately and then combined to allow different cooking times.
 Acid vegetables (like tomatoes) added to green vegetables will discolor them. Combine just
before service.
DIFFERENT METHODS OF COOKING VEGETABLE

As consumers demand healthier menu options, professional kitchens today are

incorporating more vegetables into their menus. The popularity of locally grown and
organic foods, along with the rise of vegetarian and Mediterranean diets, has made
vegetables very much in demand. Because vegetables are delicate in nature and
deteriorate quite rapidly, they must be handled with extra care to maintain their integrity.
As consumers demand healthier menu options, professional kitchens today
are incorporating more vegetables into their menus. The popularity of locally grown
and organic foods, along with the rise of vegetarian and Mediterranean diets, has
made vegetables very much in demand. Because vegetables are delicate in nature
and deteriorate quite rapidly, they must be handled with extra care to maintain
their integrity.
Cooking Vegetables
 Cooking activates flavor molecules and provides important textural
changes to vegetables
 Use optimal cooking methods and techniques to preserve color, flavor,
texture and nutrients
 Overcooking can create bitter or unpleasant flavors to develop in
vegetables from the cabbage family; avoid overcooking
 Vegetables in the onion family mellow and sweeten when cooked
MOIST HEAT COOKING METHODS

• Boil/A l’anglaise
The French term “a l’anglaise” refers to cooking foods
in water or other liquids. Chef Thomas Keller of the French
Laundry and Per Se restaurants calls this “Big Pot Blanching”.
It is a mise en place method commonly used in professional
kitchens when prepping quantities of vegetables for service.
Most any vegetable can be blanched, par-cooked, or
fully cooked in this fashion. The vegetables are submerged in a
large quantity of rapidly boiling water that is highly salted and
then cooked for a proscribed amount of time. They are then
drained and plunged into an ice water bath to stop the cooking
process.
The blanching and shocking method brightens and sets
the color of the vegetables, especially green varieties.
Additionally, blanching acts as a preservative because the
process deactivates enzymes that turn plants soft, brown, or
otherwise unsavory.
• Simmer

Some vegetables require a gentler moist

heat cooking process. Potatoes, when
cooked by moist heat methods, should be
simmered and not boiled, because boiling
will break down and disintegrate the
potatoes leaving some of it
behind in the cooking liquids.
Potatoes are one of the exceptions to the
moist heat cooking process because they
are started in cold water and slowly brought
to a simmer. This cooks the potato more
evenly and reduces the risk of overcooking.
Poach
Poaching is a low-heat cooking method, from
180-190˚F/82-88˚C, in aromatic liquids including
court bouillon, stock, broth, coconut milk, juice,
butter or oil. This method is used for hearty root
vegetables with stable pigment colors including
carrots, parsnips, rutabagas and turnips. Other
vegetables including fennel, onions, artichokes and
leeks also can be cooked in this style.
The butter or oil poaching method is similar
to a confit cooking method. It requires more cooking
time, from 10 minutes up to an hour, depending on
the type of vegetable and its size.
• Sous Vide
Cooking by the sous vide method is
done in a vacuum package with an
immersion circulator or hot water bath
at190 °F / 88 °C. The vegetables are
trimmed, lightly seasoned, oiled and
sealed. The cooking temperature and
method are similar to poaching. The
advantage of vacuum packaging is that it
locks in all the flavors of the vegetables.
The process can be used for any type of
vegetables.
Glaze

Sometimes called pan-steaming, the

method of glazing is used for a wide variety of
vegetables. Glazing is done in a shallow pan with
a small amount of water, along with butter, sugar
and salt. Add other herbs and spices as desired.
Various liquids including wine, stock, or juice
can be
incorporated. Substitute olive oil or other infused
oils for butter, and other sweeteners including
honey and maple syrup for sugar. Start the
vegetables from a raw state or par-cook and
finished to order with a prepared glaze.
Braise/Stew
Combination cooking methods, braising
and stewing, begin by searing or sweating the
ingredients in fats and then adding liquids.
Braises are simple preparations of leeks or
celery, heartier items of braised cabbage or
sauerkraut, or complex ones including
ratatouille and Moroccan vegetable tagine.
Aromatics including onions or shallots, and
garlic are layered with bacon, ham, or salt pork.
Peppers add a spicy heat. Wine or citrus juices
brighten up the preparation. Herbs and spices
add depth and finish.
• Sauté
Sautéing vegetables are done from either a raw
or a par cooked state. If the vegetables are naturally
tender like spinach, they can be quickly sautéed with a
little shallot and garlic in olive oil or butter and finished
with seasoning. Green beans, carrots and other
vegetables are usually par- cooked a l’anglaise and
finished a la minute, in the same manner as tender raw
vegetables. Remember to have the pan hot.
Avoid overloading the pan because it causes
the temperature to drop and creates a steaming effect
instead of sautéing. Stir-Frying is a sautéing process
achieved in a wok. The technique is similar to sautéing
and can be done in a sauté pan if a wok is not
available.
• Fry
Frying vegetables produces a crisp texture with
a caramelized taste. It uses more fats or oils in the
cooking process than sautéing and is divided into two
categories; Pan-Fried and Deep-Fried. Vegetables
cooked using these methods are often coated with
breading or are batter dipped to create fritters,
tempura. The product may be pre-cooked or par-cooked
before being finished by frying. Proper oil temperature
is important to evenly cook the product, and provide a
crisp texture and a golden color. Too much heat will
overcook the coating while leaving the vegetables cold
or raw. Too little heat and the product will be soggy and
oily. For most frying methods, a temperature of 325-
350˚F/160-180˚C is ideal.
Deep-Fry
Deep frying is submerging food in
hot oil at a temperature between 325-
375˚F/160-190°C. When food is surrounded
by hot fat, the surface quickly seals
preventing moisture from seeping out of
the product. Successful deep frying
produces a crisp texture and a moist
cooked filling on the inside.
Fritters

any of various types of fried

foods, generally consisting of small
pieces of meat, vegetables, fruit, or
dough. Plain fritters are deep-fried
cakes of chou paste or a yeast
dough. In another type, bits of meat,
seafood, vegetables, or fruit are
coated with batter and deep-fried.
 Grilled/broiled
Grilling and broiling vegetables
provides a rustic compliment to menus.
A variety of vegetables do well on the
grill, but some stand outs include
asparagus, corn, eggplant, mushrooms,
peppers, onions, tomatoes, along with
summer and winter squash varieties.
With extra care, cabbage and other leaf
vegetables like radicchio, endive, or
romaine can also be grilled.
•
 Roast/Bake

Roasting brings out the

natural sweetness in vegetables by
concentrating the flavors and
caramelizing the natural sugars in
them. Almost any vegetable,
including artichokes, beans,
cauliflower, and winter squash are
good candidates for roasting.
•
Gratin/en Casserole
A baked gratin combines
vegetables with sauces or other
ingredients that are layered in a
casserole, and topped with bread
crumbs or cheese. Winter squash,
Brussels sprouts, broccoli, and
cauliflower are all types of vegetables
that work well in a gratin.
•
STORING OF VEGETABLES
OBJECTIVE:
* STORE VEGETABLES BASED ON THE PRESCRIBED LOCATION AND TEMPERATURE
* DEMONSTRATE VEGETABLE STORAGE IN ACCORDANCE WITH FIFO OPERATING PROCEDURES

Techniques in Storing Vegetables

1. Fresh Vegetables

• Store in a cool, dry, dark place

• Store vegetables in a cool, dry, and dark

place like a cupboard or pantry.

• The ideal temperature for a pantry is

between 50 and 70°F.

• Store vegetables like onions, shallots,

garlic, potatoes, and winter squash in a
cool, dry, dark place.
Frozen Vegetables
1. Store vegetables in colder, in
original containers, until ready
to use.
2. Avoid refreezing thawed
vegetables because it will
significantly effect it’s quality
Dried Vegetables
1. Store dried vegs in a cool dry,
well ventilated place
2. Keep the dried vegetables in a
well-sealed container
• Canned Vegetables
1. Keep in a cool dry place, away
from sunlight and off the floor.
2. Throw away the cans with
signs of damage or spoiled.
When in doubt, discard the
cans.
Left Over Vegetables
1. Avoid producing left over
vegetables by careful planning
and small batch cooking
2. Do not mix batches
3. Leftover creamed vegetables
may only be stored for one day
then either use or discard
them.
SAFETY PROCEDURES FOR VEGETABLE
PREPARATION, HANDLING AND STORING
To safely prepare, handle, and store vegetables, you can:
• Wash: Rinse fruits and vegetables under running water before preparing or eating. Scrub firm produce
with a brush.
• Dry: Use a clean paper towel or cloth towel to dry produce.
• Store: Keep fruits and vegetables separate from raw meat, poultry, and seafood. Store in a covered
container in the fridge at 40°F or colder.
• Refrigerate: Refrigerate cut, peeled, or cooked fruits and vegetables within two hours.
• Wash hands: Wash hands with warm water and soap for at least 20 seconds before and after handling
food.
• Clean surfaces: Wash cutting boards, dishes, utensils, and countertops with hot soapy water after
preparing food.
• Follow manufacturer's instructions: Follow any instructions on the packaging, such as "keep
refrigerated" or "best if used by".
• Avoid pre-washing: Washing before storing can make produce rot faster.
• You can also cook produce thoroughly to kill harmful bacteria.
FIRST IN, FIRST OUT STOCK ROTATION

Effective stock rotation for foods means using the FIFO approach to stock
rotation-FIFO is an acronym for First in, First out.
In practice, this means when storing the food:
• old/existing stocks must be transferred to the self, and the newly shipped stock must be placed
behind it this makes it possible to use the stock at the front (the newest stock) before the new
stock

• When arranging stocks in the freezer, the new stock is placed at the bottom of the freezer. The
existing/old is transferred on top of the newest stocks.

• Check “use-by dates” of products foods or vegetables with the nearest date is placed at the
front so it will be used first.