Preparing Vegetable dishes -Market Form of Vegetable

TLE-Cookery

By: Flordeliza J. Dalisay

Review

Principles of Preparing Vegetable

Open Ended

What are the classification of vegetables according to it's part that is eaten?

Classification of Vegetable

• Stem Vegetable , Fungi Vegetables

• Leafy Vegetable, Flower Vegetable

• Stalk or Bulb Vegetables

• Seed Vegetables

• Root Vegetables

• Tuber Vegetables

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What are the three steps in preparing vegetables.?

Open Ended

What are the three steps in preparing vegetables.?

Preparing vegetables

• Washing

• Soaking

• Peeling and Cutting

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What are the color Pigments of Vegetable?

Color Components of Vegetable

• Carotenoids

• Chlorophyll

• Flavonoids (anthoxanthin and Antocyanin)

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Give the (5 )Five Characteristics of Vegetable

Give the (5 )Five Characteristics of Vegetable

1. minimally processed

2.Organic

3.Contains real ingredients

4.Local

5.Seasonal

How to Thaw frozen Vegetable?

Ways on how to Thaw Vegetable

1. Cook from Frozen

2. Using Microwave oven

3. Thaw under water

MARKET FORMS OF VEGETABLE

1.Fresh

2.Frozen

3. Dried

Market Forms of Vegetables

1. Fresh. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold.

2. Frozen. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes. Naturally, these are frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing process.

3. Dried. These are vegetables that are dried or dehydrated to preserve and

prolong their shelf life. The process is done by removing water from vegetables 

4. Canned. This is the form of vegetables where vegetables are preserved. Like freezing and drying ,it helps make vegetables last longer. It makes cooking with vegetables easier and more convenient.

Effects of Cooking Vegetables

1. Changes in texture 

2. Water is either lost or absorbed. 

3. Changes in color Cooking for a short time, helps maintain color. 

4. Changes in nutrients 

Methods of Cooking Vegetable Dishes

1.Boiling

Boiling is fast and easy to control. The secret is to use as little water as possible and avoid overcooking so all the vitamins and flavour are retained. 

2. Steaming

Steaming vegetables is the best way of retaining flavour, colour and vital nutrients. Just be careful not to overcook them as this will make them limp and tasteless.

3. Blanching

Blanching is a technique used to soften vegetables, either to remove their raw edge before adding to salads or to loosen skins on foods such as tomatoes or shallots. 

4. Roasting

Roasting isn't just for potatoes - root vegetables, squashes and tomatoes all taste wonderful cooked this way.