Lesson 7 - Prepare Vegetable Dishes.pptx

Vegetables Dishes

1. PREPARING VEGETABLE DISHES VEGETABLE AND SEAFOOD DISHES Prepared by: Mr. Joshua B. Laxa

2. Any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food (such as is called vegetable. Like fruits, vegetables are versatile foods that add color, flavor, and texture to any meal

3. Learning Goals and Targets * Discuss the principles of preparing vegetables * Identify the characteristics of quality vegetables * Thaw frozen ingredients and wash raw vegetables following the standard procedure * Identify the market forms of vegetable *Check variety of vegetable dishes following the appropriate cooking methods to preserve optimum quality and nutrition

4. Principles in preparing vegetables 1. Cook vegetables in the smallest amount of liquid possible.

5. Principles in preparing vegetables 2. Cook vegetables the shortest amount of time for the desired tenderness.

6. Principles in preparing vegetables 3. For vegetables that have a skin, scrub well and cook with the skin on whenever possible.

7. Principles in preparing vegetables 4. When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe

8. Principles in preparing vegetables 5. Follow the recipe or directions for cooking a vegetable.

9. Principles in preparing vegetables 6. Cook vegetables just-in-time for serving on the line.

10. Basic Principles of Cooking Vegetables to meet quality standards 1. Green Vegetables Cooking green vegetables have been developed to keep the green color.

11. Basic Principles of Cooking Vegetables to meet quality standards 2. Orange and Yellow vegetables Orange and yellow colored vegetables are more stable than green vegetables.

12. Basic Principles of Cooking Vegetables to meet quality standards 3. Cook vegetables for good flavor typical of the vegetables. All vegetables have some change of flavor during cooking.

13. Basic Principles of Cooking Vegetables to meet quality standards 4. Serve vegetables at the right temperature. Vegetables are placed on the serving line, do not overcook.

14. Classification of Vegetables The squash family. Roots and tubers. Seeds and pods. Pulses / legumes The cabbage family. Stems, stalks, and shoots. The onion family. Fruit-vegetables. Leafy greens .

15. Gourds & Squash Family Chayotes Cucumbers Squashes Winter: Acorn Banana Butternut Pumpkin Summer: Zucchini Yellow

16. ROOTS Are those grown underground. They are directly connected to the plant via leaves or leaf stem. TUBERS Are connected to the root system. However, they are not directly connected to the stem and leaf system of plant.

17. Roots Beets Carrots Celery root Parsnips Radishes Rutabaga Turnips Water chestnuts

18. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Tubers Potatoes Mealy. Waxy. Russet. Red. Yukon. Sweet.

19. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Quality Characteristics of Potatoes All varieties of potatoes should be heavy and firm, without soft spots, green color, or sprouting eyes. Sweet potatoes should have dry-looking, orange and golden-orange skins. Avoid sweet potatoes with softened ends. This marks the beginning of spoilage. Other potatoes should have dry, tight skins, without wrinkles.

20. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Market Forms of Potatoes Fresh. Canned. Frozen. Dehydrated.

21. Seeds and pods Corn Okra Legumes: fresh beans Green beans Haricot vert Peas Pulses: dried beans

22. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Pulses

23. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Types of Legumes Legumes: are a group of plants that have double-seamed pods containing a single row of seeds. Pulses: Dried seeds of legumes. Nutrients : Excellent source of complex carbohydrates, protein, and soluble fiber.

24. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. PULSES Pulses Black beans Black-eyed peas Lentils Red kidney beans Pinto beans Great northern beans

25. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Quality Characteristics of Legumes Should be brightly-colored and uniformly sized. Should not be marked, shriveled, damaged, or broken.

26. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Storing Legumes Store in a cool, dark, dry place with good ventilation. Keep opened packages in air-tight, moisture-proof containers.

27. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Checking & Soaking Legumes Remove any shriveled and discolored legumes, stems, and pebbles. Rinse legumes in cold water until water is clear. Soak legumes according to directions, removing floaters.

28. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Legumes Soak legumes overnight in three times their volume of water in the refrigerator. Or soak legumes for 1 hour in 212ºF water. Bring the legumes and cooking liquid to a simmer. Cooking times range from 30 minutes to 3 hours. Test for doneness.

29. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cabbage Family Is a wide range of vegetables used for their heads, flowers, or leaves. Bok choy Broccoli Brussels sprouts Cauliflower Head cabbage Kale Kohlrabi Napa cabbage Savoy

30. Onion Family Bulb onions Garlic Leeks Scallions Shallots

31. Stems, stalks, and shoots Artichokes Asparagus Bamboo shoots Celery Fennel Hearts of palm Nopales

32. Fruit-vegetables Avocados Eggplants Peppers - Hot - Sweet Tomatillos Tomatoes

33. Leafy greens Collards Mustard Sorrel Spinach Swiss chard Turnip greens Lettuces

34. THAWING FROZEN VEGETABLES

35. THAWING FROZEN VEGETABLES Frozen vegetables are an easy way to include more nutrient-rich foods in your diet. They are convenient, have a long shelf life and cook quickly.

36. Thawing Frozen Vegetables

37. Thawing - to lose stiffness, numbness, or impermeability by being warmed: left the frozen turkey out until it thawed; thawed out by sitting next to the stove. - to become warm enough for snow and ice to melt . Mushiness - soft and squishy Definition of Terms:

38. Frozen vegetables thaw best by direct cooking . The time-honored guidelines for thawing meats and seafood get tossed out the window when you’re thawing vegetables. You’ll need to pursue different methods better suited to preserving the delicate cell walls of frozen vegetables.

39. Different Methods of Thawing Vegetables

40. Thaw by “cooking direct from frozen” as your preferred method of handling frozen vegetables. Instructions: Bring as little water as possible -- generally 1/2 to 2/3 cup of water per 16 ounces of frozen vegetables -- to boil in a covered saucepan over medium heat. Add the vegetables and replace the lid on the saucepan. Occasionally separate the pieces as they cook. Continue until the veggies are tender, typically 7 to 10 minutes. 1. Cooking Direct From Frozen”

41. Microwave or stir-fry your frozen vegetables as an alternative method of cooking direct from frozen. Instructions: To microwave them, place them directly in a microwave-safe bowl with 2 to 4 tablespoons of water; microwave for 4 minutes on high. Check the vegetables and stir them. Continue cooking minute by minute until they are heated through. To stir-fry them, heat a wok or skillet and add peanut or corn oil. Add your frozen vegetables and stir-fry for 5 to 7 minutes until they become crisp. 2 . Microwave or Stir-fry

42. Defrost specific leafy and bulky frozen vegetables, such as broccoli spears, turnip greens and spinach - in other words, partially thaw them - by running them in their packaging under cold running water. If these vegetables are destined for use in casseroles, quiches or omelets, this gives them a chance to shed some of their water and avoid ruining the sauce. Avoid warm or hot water. Gently press the packaging with your fingers and thumbs to feel for change in texture of the vegetables from frozen solid to thawed. Open the packaging and briefly drain the vegetables in a colander before proceeding with your recipe. 3. Defrost

43. Use minimal amounts of water to cook frozen vegetables so as to retain best colour, flavour and nutrition. For each 500 ml (2 cups) container of vegetables, use 50 to 125 ml (1/4- 1/2 cup) water and 2 ml (1/2 tsp) salt, if desired. (Cook corn on the cob in enough boiling water to cover. Avoid salt when cooking corn as it toughens the kernels). Bring water to the boil. Add vegetables, cover, and return to the boil. As soon as water returns to the boil, begin counting cooking time, reduce heat and simmer gently until vegetables are just tender. 4. Boiling

44. Proceed to cook frozen vegetables thawed by the running water or microwave methods immediately to avoid mushiness. Tips & Warnings

45. MARKET FORMS OF VEGETABLES SELECTION AND STORAGE

46. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Purchasing Vegetables Sold by weight and count Packed in: Lugs Bushels Flats Crates Some common vegetables can be purchased preprocessed Trimmed Cleaned Cut to specification

47. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Storing Vegetables Starchy Vegetables: Store in a dry location between 60ºF-70ºF. Other Vegetables: Store at refrigerator temperatures of 41ºF or below. Store vegetables away from fruits that emit ethylene gas. The gas will cause continued ripening and possible decay. Hearty vegetables are best stored at cool temperatures 40°F to 60°F More delicate vegetables are best stored at 34°F to 40°F A separate produce cooler is best

48. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Irradiated Vegetables Process uses ionizing radiation to sterilize food Destroys bacteria, parasites and insects Does not affect the taste and texture of foods

49. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Preserving Vegetables Canned. Frozen. Dried.

50. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Canned Vegetables Raw vegetables are cleaned and placed in sealed containers, then subjected to high heat Grading U.S. Grade A or Fancy U.S. Grade B or Extra-Select U.S. Grade C or Standard Canned vegetables are purchased in cases of standard size cans

51. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Frozen Vegetables Almost as convenient as canned Severely inhibits the growth of microorganisms that cause spoilage Grading the same as canned IQF (individually quick-frozen)

52. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Dried Vegetables Dramatically alters the flavor, texture and appearance Loss of moisture concentrates flavors and sugars Greatly extends shelf life

53. Mushrooms There are 2000 varieties of mushroom eaten throughout around the world. Their size and shape vary and color can range from black to white. Their cap can be pitted, smooth. Honeycomb or ruffled. Their taste can range from rich to bland, nutty and earthy. Called the meat for vegetarians

54. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Mushrooms Portabello Button mushroom Chanterelle Porcini Morel Oyster mushroom Straw mushroom Enoki Shitake

55. Mushrooms & Truffles Though , mushrooms are often grouped with vegetables and fruits, they are actually fungi. For that reason, they are in a class of their own, nutritionally speaking. Mushrooms do share some of the benefits of fruits and vegetables. They are low in calories, have no cholesterol and are virtually free of fat and sodium. Mushrooms stand alone when it comes to some of the essential minerals and B-complex vitamins not easily found in produce. In addition, some contain substances that might prove to be useful in the treatment and prevention of serious diseases.

56. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Baby Vegetables A variety of vegetables that include both hybrids bred to be true miniatures and regular varieties picked before maturity

57. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Vegetables To determine doneness: Most vegetables should be fork tender. Pre-preparation involves: Washing, peeling, cutting, and shaping

58. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Vegetables Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue. Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue.

59. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Vegetables COOKING AND ITS EFFECTS ON VEGETABLES FLAVOUR : may turn vegetables bitter when overcooked. Strong and pungent vegetables will mellow as well as sweeten . TEXTURE : softens vegetables (to make it easier to eat and digest in most cases )   ODOR : gives-off a distinctive aroma and at times an undesirable smell. (e.g. cabbage – sulfur) COLOR : changes will occur depending on the type of pigments they have. Some vegetables will oxidize therefore discolor or heat and other chemicals will change the color. NUTRIENTS : vegetables are a good source of nutrients that the body needs for nourishment.

60. Cooking Vegetables Standards of Quality in Cooked Vegetables Color . Bright, natural colors. Appearance on plate. Cut neatly and uniformly. Flavor . Full, natural flavor and sweetness, sometimes called “garden-fresh” flavor. Seasoning . Lightly and appropriately seasoned .   Texture. Cook to the right degree of doneness. Most vegetable should be crisp-tender not overcooked and mushy, but not tough or woody either. Sauces . Butter and seasoned butters should be fresh and not used heavily; vegetables should not be greasy. Cream sauces and other sauces should not be too thick or too heavily seasoned.   Vegetables combinations. Interesting combinations attract customers. Flavors, colors, and shapes should be pleasing in combinations.

61. Cooking Vegetables Guidelines in Achieving Proper Doneness in Vegetables: Do not overcook. Cook as close to service as possible. If vegetables must be cooked in advance, slightly undercook them. For uniform doneness, cut into uniform sizes before cooking. Do not mix batches of cooked vegetables.

62. Cooking Vegetables Controlling Flavor Changes: Cook for as short a time as possible. Use boiling salted water. Addition of salt helps reduce flavor loss. Steam vegetables whenever appropriate. Use only enough water to cover to minimize leaching.

63. METHODS OF COOKING VEGETABLE DISHES COOKING METHODS that minimize the time, temperature, and amount water needed will help to preserve nutrients.

64. MOIST-HEAT METHODS In most-heat cooking methods, liquid or steam is used to cook the food. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock.

65. 1. BLANCHING Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately.

66. 2. BOILING You have up to 7 mins. Before there is a major color change, so timing is everything.

67. 3. BRAISING Vegetables contain lots of natural moisture, which releases in cooking.

68. 4. POACHING This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.

69. 5. STEAMING A large pot and simple steamer basket are the tools needed to cook vegetables with this method.

70. DRY-HEAT MEATHODS These evaporate moisture in the vegetables quickly, which causes the juices to brown and the natural sugar to concentrate and become a very flavorful.

71. 1. BROILING The heat source is above the food, making this a great technique for blistering the skins of sweet peppers or chilies for easy peeling and a smoky flavor.

72. 2. GRILLING This technique is similar to broiling, but the heat source comes from below, and a baskets or a perforated stainless-steel grid are perfect for keeping small vegatables .

73. 3. ROASTING tHIs has become a favorite technique for cooking vegetables. Toss with a light coating of olive oil and sprinkle lightly with salt, then roast in a single layer in a shallow, rimmed baking sheet.

74. 4. SAUTEING The pan size should be large enough to cook the vegetables in a single layer without crowding

75. 5. STIR-FRYING This technique is similar to a saute, but vegetables are cut into smaller pieces.