Презентация на тему Understanding vegetables. (Chapter 16)

Different veggies (spinach vs. carrots)
Different examples of same veggies

(Changing texture is one of the main purposes of cooking veg.)

vinegar, tomato
SUGARS – strengthen cell structure (fruit cookery)

veggies!

granules can absorb, swell, soften.
Moist starchy veggies: sweet potatoes,

time
Shock to cool quickly and reheat
Make sure pieces

water first, than add veggies
Minimize leaching by using the

desirable as long as you don’t overcook
Overcooking cabbage? (Flavor?)
Brussell

Sweetness:
Young, fresh veggies are sweet by nature
Store for a short time
Add a bit of sugar to older veggies to soften

hard water)
Plant enzymes destroyed by high heat
Oxygen

enough to cover
Using a little increases cooking time: water

combinations

veggies: several times
Wash, drain, cover lightly to crisp
SOAKING
Not so

to service; retain moisture
Veggies that brown when cut and

no good
Signs of leakage – no good
Freezer burn –

important
Check the grade: US Grade A is best; B