Chapter 7: Understanding vegetables

On 22 Nov 2017, we have learn chapter 7 which tell us about understanding vegetables.Here are some of that we learn in class and teach by our lecturer,Chef Naim.


Vegetables 
- one time the vegetables is unimportant,abused and neglected.
- but nowadays vegetables are the most important because of their; Nutrition,Variety,Flavor,Eye appeal and Sophistication.
- highly perishable.

Controlling Quality Changes During Cooking
⇒Cooking affects:
   1. Texture
   2. Flavor
   3. Color
   4. Nutrients
(how much is changed of each will determine the final products quality)

Controlling texture changes
Fiber - structures of vegetables (include cellulose and pectins)
         - made firmer by acids & sugars
         - softened by heat & alkalis

Starch - another vegetables component
           - dry starchy foods (cooked in enough water to absorb moisture & soften)
       
Doneness - a vegetable is done when it reach its peak degree of tenderness
                 - most vegetables cooked al dente (firm to the bite)

Control flavor changes
Cooking produces flavor loss and to keep to a minimum:
 -cook as short a time 
 -use boiling salted water
 -enough water to cover vegetables
 -steam vegetables

Strong flavored vegetables - comes from the onion and cabbage families or root vegetables
-some vegetables changes its flavor
-avoid over cook because some vegetables develop a strong and unpleasant flavor when overcooked

onions(strong flavored vegetables)

Cooking and sweetness
- fresh harvested vegetables are high in sugar but as they mature or sit in storage the sugar turns to starch.
- serve sweet-tasting vegetables : serve young fresh vegetables and use a little sugar to cook old vegetables

Controlling color changes
White vegetables
- white pigments called flavoness (primary coloring compounds)
- example; celery,cucumbers,and zucchini
- it will stay white (acid) and turn yellow (alkaline)
- to keep it white add acid

Red vegetables

- red pigments called anthocyanins but only found in few vegetables
- acids (bright)
- alkaline [green or blue-green(not appealing)]

Green vegetables - green coloring called chlorophyll is present in all green plants.

Yellow and Orange vegetables - yellow and orange pigments (caretenoids) and stable.

Controlling nutrient losses
6 factors that affect nutrient loss;

• High temperature
• Long cooking
• Leaching
• Alkalis (baking soda,hard water)
• Plant enzymes
• Oxygen 

Pressure steamers cook quickly→Braising uses low heat ( long cooking)→Baking eliminates leaching of vitamins & minerals→Boiling faster than simmering→Cutting vegetables into small pieces(decrease cooking time)

Standard of quality in cooked vegetables
Vegetables combinations ⇨ Color ⇨ Appearance on plate ⇨ Texture ⇨ Flavor ⇨ Seasonings ⇨ Sauces ⇨ Vegetables combinations

Classifying vegetables as used in the kitchen

• The Gourd family (squashes)
• Seeds and Pods (beans, okra, peas)
• Tender-Fruited vegetables (avocado,eggplant,tomatoes)
• Roots and Tubers (beets,carrots)
• The Cabbage family (Brussels sprouts, cauliflower)
• The Onion family (garlic,shallots,onions)
• Leafy greens (spinach,lettuce,chicory)
• Stocks,Stems and Shoots (asparagus, celery, fennel)
• Mushrooms

Mushroom

 

Okra 

Fresh vegetables: Evaluating and preparing

• Asparagus
• Artichokes
• Brussels sprouts
• Cabbage,Green,Red and Savoy
• Carrots
• Cauliflower
• Cucumber
• Eggplant
• Garlic
• Lettuce
• Mushroom
• Okra
• Parsley
• Spinach
• Tomatoes

Mushrooms 

⇒Two types of mushroom which is Cultivated Exotic mushrooms (Shiitake,Oyster mushrooms,Enoki mushrooms) and Wild mushrooms (Morel,Bolete,Black trumpet).

Processed vegetables

- Quality of the frozen or canned vegetables never equals

- Handling frozen vegetables: check the temperature,large ice,signs of leaking,freezer burn,cook frozen vegetables from the frozen state

- Canned vegetables: reject damaged cans,know the drained weight,check grade

- Dried vegetables: two basic types of dried vegetables~Dried Legumes, Freeze-Dried and Other Dehydrated Vegetables.

Storage

Fresh and Frozen

-A fresh vegetables such as potatoes,onions and winter squash stored at 10 degree to 18 degree Celsius in a dry place while other vegetables stored in refrigerator.

-As for frozen vegetables,store at -17 degree Celsius or cooler, in original containers until it is ready to use.

Dried and Canned

-Dried vegetables should be store in a cool (less than 23 degree Celsius) in a dry place,well-ventilated place

-Canned vegetables: keep in cool,dry place

-Leftovers: 

~Don't create them in first place

~Don't mix batches

~Cool quickly and use with caution