how to handle vetebles cooking

1.  To preserve their nature, delicates flavor as well as
their natural sugars, and nutrients and enjoy green
vegetables their wholesome best, they should:
- washed just before cooking
- cooked just after picking
- cooked just to the point of doneness, not moment
more
- Eaten just off the heat

2. The principle of cooking is to breakdown
their cellular structure in order to make
vegetables more palatable and digestibles
The amount of cellulose in vegetables often
determines its cooking time and how it is
best cooked

3. Many British prefer vegetables cooked until
very well done and limp.
Chinese like their vegetables underdone and
slightly crisp
Europeans usually cooked their vegetables
in stock often adding fat.
The Italian like to add olive oil
French like to use butter, cream and pork fat

4. To cooling down cooked vegetables there
are several method:
- Place vegetables in a colander under running
cold water
- spread them in a shallow pan for 2 cm
thickness then add butter, shake them
- cool them in refrigerator immediately