2. 1. STARCHY – of, relating to, or containing starch; starchy foods.
2. CHLOROPHYLL – the green pigment of plants and photosynthetic algae and
that traps the energy of sunlight for photosynthesis and exists in several
forms.
3. THAWING – to cause to change from a frozen to a liquid or semi-liquid state; melt.
4. BRAISING – to cook (meat, fish or vegetables) by sautéing in fat and then
slowly in very little liquid.
5. POACHING – to cook (eggs, fish, vegetables) in a hot liquid that is kept just below
boiling point.
6. STIR-FRYING – to cook quickly in a lightly oiled work or frying pan over high heat.
TECHNICAL TERMS
3. 1. Cook vegetables in the smallest amount of liquid possible.
2. Cook vegetables that shortest amount of time for the desired
3. For vegetables that have a skin, scrub well and cook with the skin on
whenever possible.
4. When vegetables are cut, use a sharp knife and cut in the largest pieces
that are desirable for the recipe.
5. Follow the recipe or directions for cooking a vegetable.
6. Cook vegetables just-in-time for serving on the time.
PRINCIPLES IN PREPARING VEGETABLES
4. 1. GREEN VEGETABLES
2. ORANGE AND YELLOW VEGETABLES
3. COOK VEGETABLES FOR GOOD FLAVOR TYPICAL OF THE
VEGETABLES.
4. SERVE VEGETABLES AT THE RIGHT TEMPERATURE.
BASIC PRINCILES OF COOKING VEGETABLES TO MEET QUALITY STANDARDS
5. 1. MOIST-HEAT METHODS
BLANCHING – vegetables are briefly put into a saucepan of boiling water and the timing
immediately. This method does not fully cook the food but softens the texture.
BOILING – you have up to seven minutes before there is a major color change, so timing is
everything.
BRAISING – vegetables contain lots of natural moisture, which releases in cooking. Lightly
the vegetable in a little fat, then add a tablespoon or two of liquid to start the
process.
POACHING – this technique is similar to boiling but uses less liquid and a lower heat to
cook more fragile vegetables.
STEAMING – a large pot and a simple steamer basket are the tools needed to cook vegetables
with this method.
METHODS OF COOKING VEGETABLE DISHES
6. 2. DRY-HEAT METHODS
BROILING – the heat source is above the food making this a great technique for
blistering the shine sweet peppers or chilies for easy peeling and a smoky
flavour.
GRILLING – this technique is similar to boiling, but the source comes from below and a
basting liquid is needed to keep food moist.
ROASTING – this has become a favourite technique for cooking vegetables.
SAUTEING – is a method of cooking that uses a relatively small amount of oil or fat in a
shallow pan over relatively high heat.
STIR-FRYING – this technique is similar to sauté but vegetables are cut into smaller
pieces. Use medium heat for quick cooking and toss often.
7. 1. Leave vegetables in big pieces that may fewer vitamins are destroyed when they
exposed to air.
2. Always cover your pot to hold in steam and heat.
3. Use any leftover cooking water for soups and stews, sauces or vegetable juice
4. Eat fruits and vegetables raw whenever possible in salads and smoothies or as
fruits and vegetables.
5. Cook vegetables until crisp. Do not overcook.
6. Use as little water as possible when cooking.
PRESERVING NUTRIENTS OF VEGETABLES
