Cookery week 2

Fibers are either softened or toughened

Vegetables contain high amount of water, leafy and succulent vegetables
lose water and become limp

Cooking for a short time, helps maintain color

A. Carbohydrates

B. Protein becomes more soluble and digestible

C. Vitamin may be destroyed in heat like vitamin C

D. Minerals are washed into the cooking liquid or oxidized

Bright, Natural _____

Cut neatly and uniformly

Cooked to the right degree of doneness

Tender, not overcooked or mushy

Natural ______ and sweetness

Flavored Vegetables should be pleasantly mild

with no off flavors or bitterness