Note: Reference are from the book and google image. I do not own the pictures.

32. Controlling Texture Change
1. Fiber
The amount of fiber varies
a. In different vegetables
b. In different maturity of the same vegetables
c. In the same vegetables

33. Fiber is made firmer by:
• Acids
• Sugars strengthen cell structure
Fiber is soften by:
• Heat
• Alkalis

34. Controlling Texture Change
2. Starch
Starch is another vegetable component that
affects texture
• Dry starchy
• Moist starchy
Doneness
A vegetable is said to be
done when it has reached
the desired tenderness.

35. Controlling Flavor Change
Flavor loss can be controlled in several ways:
1. Cook for a short time as possible
2. Use boiling salted water. Starting vegetables
in boiling water shortens cooking time. The
addition of salt helps reduce flavor loss
3. Use just enough water to cover to minimize
leaching
4. Steam vegetables whenever appropriate

36. Controlling Color changes
1. White vegetables
2. Red vegetables
3. Green vegetables
4. Yellow and orange vegetables

37. Controlling Nutrients Loss
Six factors that is responsible for most nutrient
loss:
1. High temperature
2. Long cooking
3. Leaching ( dissolving out)
4. Alkalis (baking soda, hard water)
5. Plant enzymes
6. Oxygen

38. Blanching
• Is a cooking process wherein the food
substance, usually a vegetable or fruit is
plunged into boiling water, removed
after a brief, timed interval, and finally
plunged into iced water or placed under
cold running water (shocked) to half the
cooking process.

39. General Rules of Vegetable Cookery
• Don’t overcook
• Cook as close to service time as possible and in
small quantities
• If the vegetable must be cooked ahead,
undercook slightly and chill rapidly
• Never use baking soda with green vegetables
• Cut vegetables uniformly for even cooking
• Start with boiling, salted water when boiling
green vegetables and other vegetables that
grow above the ground

40. General Rules of Vegetable Cookery
• Cook green vegetables and strong-flavored
vegetables uncovered
• To preserve color, cook red and white
vegetables in a slightly acid liquid. Cook
green vegetables in a neutral liquid
• Do not mix a batch of freshly cooked
vegetables with a batch of the same
vegetable that has been cooked earlier and
kept hot in a steam table

41. Standards of Quality in Cooked
Vegetables
1. Color
2. Appearance on plate
3. Texture
4. Flavor
5. Seasonings
6. Sauces
7. Vegetables combinations

42. STORAGE
• Fresh Vegetables
• Frozen Vegetables
• Canned Vegetables
• Leftovers

43. List of Philippine Vegetables