Lecture Professional cooking (6/e): Chapter 16 - Wayne Gisslen

Chapter 16 Understanding Vegetables 1 Chapter Objectives 1. Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables. 2. Cook vegetables to their proper doneness. 3. Judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables. 4. Perform the pre­preparation tasks for fresh vegetables. 5. Calculate yields based on trimming losses. 6. Determine the quality of frozen, canned, and dried vegetables. 7. Prepare vegetables using the batch cooking method and the blanch­and­chill method. 8. Store fresh and processed vegetables. 2 Vegetables Were at one time, abused, neglected, and unimportant. Today, vegetables are appreciated for their nutrition, variety, flavor, eye appeal, and sophistication. Vegetables are highly perishable. 3 Controlling Quality Changes During Cooking Cooking affects vegetables in four ways: Texture Flavor Color Nutrients How much is changed of each will determine the final products quality. 4 Controlling Texture Changes Fiber ­ Fiber structures of vegetables (including cellulose and pectins) give them shape and firmness. Fiber is made firmer by acids and sugars. Fiber is softened by heat and alkalis. Starch is another vegetable component that affects texture Dry starchy foods must be cooked in enough water to absorb moisture and soften Moist starchy vegetables have enough moisture of their own but must be cooked to be eaten Doneness A vegetable is done when it has reached its peak degree of tenderness. Most vegetables are best cooked al dente (firm to the bite). Cooked vegetables cannot be kept hot very long. 5 ... - tailieumienphi.vn