2. Vegetable Cookery 27

3. Objective
Recall factors that affect the flavor, texture, color, and retention of nutrients of cooked vegetables

4. Principles of Vegetable Cookery
To choose the best cooking method for a vegetable, chefs consider
flavor
texture
color
nutrition

5. Pleasing Flavor
During cooking, natural sugars in the vegetables can be caramelized
Flavor compounds are released and mix together; unpleasant flavor compounds are removed
Flavor is the most important consideration in choosing a cooking method and determining doneness of vegetables

6. Appealing Texture
When vegetables are cooked, cellulose breaks down making them easier to digest and better tasting
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7. Appealing Texture
Cooking method and length of cooking time are based on the amount of cellulose in the vegetable
Properly cooked vegetables should be al dente
Test doneness by piercing the vegetable at the thickest part with the tip of a knife or by biting a piece

8. Color Retention
The color of vegetables indicates whether they have been cooked properly
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9. Color Retention
Vegetables are classified by color—green, white, red, or yellow-orange
The pH of the cooking liquid affects the color of vegetables
Green, white, and red vegetables are impacted most

10. The Effects of Acid Solutions on Color
White vegetables become a bright white color
Red vegetables turn a pleasing reddish-purple hue
Green vegetables turn brown
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11. The Effects of Acid Solutions on Color
Vinegar, lemon juice, and milk are used to increase the acidity of cooking liquids
An acidic cooking environment is also created when vegetables are cooked in a covered pot

12. Alkaline Solutions’ Effect on Color
Chlorophyll is easily destroyed by acid
Cook green vegetables in a slightly alkaline solution to maintain color
Salt provides alkalinity and adds seasoning
Red vegetables turn a dull blue and white vegetables become yellow

13. Effect of pH on Vegetables
What was the pH of the cooking solutions used to cook these vegetables?
Acidic
Alkaline
Alkaline
Acidic
Alkaline
Acidic

14. Nutrient Retention
Vegetables are a major source of minerals, vitamins A and C, and the B vitamins
Nutrients may be destroyed by air, light, heat, or become dissolved in the cooking water
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15. Nutrient Retention To help preserve nutrients in vegetables,
use vegetables that are fresh
store vegetables in a cool place with minimum exposure to light
wash vegetables before cutting and just in advance of cooking
peel and cut vegetables close to cooking time
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16. Nutrient Retention To help preserve nutrients (continued)
cook vegetables as quickly as possible
drain vegetables when cooked and avoid storing in liquid
serve as soon as possible

17. Objective
Execute the parcooking of vegetables.

18. Parcooking Vegetables
Parcooking is a standard part of mise en place in most commercial kitchens
Vegetables to be used in the day’s meal service are routinely parcooked

19. Blanching
The blanching process is done quickly to help preserve color, nutrients, and texture
Water should be at a rapid boil before the vegetables are added
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20. Blanching Advantages of blanching
Gives better control over the cooking process and degree of doneness
Saves time during busy service periods
Allows vegetables to be finished in a variety of ways
Allows vegetables with different textures and colors to be properly cooked when served together

21. Shocking
Once blanched vegetables have reached the correct doneness, shocking stops the cooking process
Drain vegetables after shocking so they do not sit in water any longer than necessary

22. Technique: Parcooking Vegetables
Bring a large amount of water to a boil. The amount of water should be enough to allow vegetables to circulate freely during the cooking process.
Add salt or an acid according to the color of the vegetables being cooked.
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23. Technique: Parcooking Vegetables
Place vegetables in the water and cook over high heat. Different types or sizes of vegetables should be cooked in separate batches.
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24. Technique: Parcooking Vegetables
Test doneness of the vegetables to determine if they are properly cooked.
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25. Technique: Parcooking Vegetables
Remove vegetables from boiling water and shock.
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26. Technique: Parcooking Vegetables
When fully cooled, drain vegetables and reserve for service.

27. Objective
Explain ways blanched vegetables can be finished.

28. Finishing Techniques for Blanched Vegetables
The blanching and shocking process does not yield a finished product
Parcooked vegetables are typically reheated, and then finished by either sautéing, glazing, or gratiner

29. Sautéing Reheat vegetables in boiling water and drain them
Place them in a sauteuse, and quickly toss over moderate heat with whole butter, salt, and pepper

30. Glazing
To glaze, vegetables are tossed with butter and a sweet syrupy ingredient that adds both flavor and a glossy shine
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31. Glazing
Works best with vegetables that are complemented by a sweet flavoring
Vegetables can also be glazed or finished with a sauce or reduced stock
© Goodheart-Willcox Co., Inc.

32. Gratiner Browning process is used to finish parcooked vegetables
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© Goodheart-Willcox Co., Inc.

33. Gratiner
Béchamel-based sauces, cheese, or bread crumbs are often used to create a browned surface
Place under a broiler or salamander, or cook in a hot oven
© Goodheart-Willcox Co., Inc.

34. Objective
Recognize various moist-heat and dry-heat methods used to cook vegetables.

35. Moist-Heat Cooking Methods
Do not require parcooking
Especially effective on hard-textured vegetables
Moist-heat cooking methods for vegetables include steaming, braising, and stewing

36. Steaming
Steam’s high temperature is excellent for breaking down cellulose in fibrous vegetables
Steamed vegetables retain more nutrients and natural flavors
Not recommended for cooking green or delicate vegetables

37. Braising and Stewing
Partially cover vegetables with a flavored liquid and then simmer
Simmering tenderizes dense or fibrous vegetables and cooks away bitter flavors
Braised vegetables are often whole or in large pieces, while stewed vegetables are chopped, diced, or shredded

38. Simmering This technique is used for dried beans and lentils
Soak dried beans overnight in cold water to speed up cooking time
Discard the soaking liquid
Cooking times vary depending on bean size
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39. Simmering Add aromatic ingredients during cooking
Add salt and acidic ingredients toward the end of the cooking time
Lentils do not require soaking
Cover lentils in cold water, bring to a boil, and reduce to simmer

40. Dry-Heat Cooking Methods
Give vegetables a crisp or caramelized appearance
Harder vegetables may be blanched and then finished by a dry-heat method
Dry-heat cooking methods for vegetables include stir-frying, deep frying, baking, roasting, and grilling

41. Stir-Frying
The high heat and short cooking time help to retain the nutrients, texture, and flavor of the vegetables
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42. Stir-Frying Cut vegetables in small, uniform pieces for proper cooking
Hard or dense vegetables may be parcooked before stir-frying

43. Deep Frying
Breadings and batters help seal in the moisture of the vegetables and keep them from becoming too greasy
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44. Deep Frying
Soft-textured vegetables can be deep-fried from a raw state; most other vegetables are parcooked ahead of time

45. Baking and Roasting
Baked vegetables are cooked with moisture and covered to retain moisture
Roasted vegetables are cooked without moisture and uncovered to promote caramelization
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46. Baking and Roasting
Baking and roasting are often done with whole vegetables or large pieces
Smaller pieces of vegetables are often baked in a casserole mixed with sauce

47. Grilling
Vegetables are often grilled from the raw state
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48. Grilling
Vegetables should be cut so they do not dry out or fall through the grill rack
Smaller pieces can be skewered
Brush vegetables with oil to keep them from sticking to the grill

49. Review
What four factors do chefs consider when choosing a cooking method?
Flavor
Texture
Color
Nutrition
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50. Review
What is the term used to describe vegetables that are properly cooked (neither mushy nor crunchy)?
Al dente
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51. Review How do acidic solutions affect the color of vegetables?
White vegetables become a bright white color
Red vegetables turn a reddish purple color
Green vegetables turn brown
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52. Review What can you do to preserve nutrients?
Use vegetables that are as fresh as possible
Store vegetables in a cool place with minimum exposure to light
Wash, peel, and cut vegetables close to cooking time
Cook vegetables quickly
Drain cooked vegetables and avoid storing in liquid
Serve as soon as possible
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53. Review Describe the process of blanching and shocking.
Blanching means to partially cook a vegetable in boiling water. Shocking stops the cooking process because vegetables are quickly submerged in ice water.
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54. Review What methods are used to finish cooking blanched vegetables?
Sautéing
Glazing
Gratiner
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55. Review
Name the moist-heat cooking methods often used to cook vegetables
Steaming
Braising
Stewing
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56. Review Name the dry-heat cooking methods often used to cook vegetables
Stir-frying
Deep frying
Baking
Roasting
Grilling