This document discusses vegetables and their cooking properties. It begins by defining vegetables and describing how they are served. It then covers the different types of vegetables including roots, bulbs, tubers, flowers, leaves, fruits, and stems. The document discusses how cooking affects vegetables, explaining how different pigments are impacted by acidity, alkalinity, and overcooking. It provides tips for retaining nutrients and colors when cooking vegetables. Overall, the document provides a comprehensive overview of vegetables and factors to consider when cooking them.

1. By
Pranith Vontela
rpranith.reddy10@gmail.com

2.  Any part of a herbaceous plant that can be
eaten, either raw or cooked, is termed as
VEGEGTABLE.
 Vegetables are served in various forms-as
accompaniments, garnishes, salads,
hors d’ oeuvres, bhajees, curries, raitas, etc.
 Vegetarian cooking demands a good
knowledge of the principles of cookery &
high degree of skill.

3.  Roots: carrots, horseradish, beetroot and
turpins.

4. BULBOUS ROOTS

5. TUBERS
ARTICHOKES POTATOES

6. FLOWERS
CAULIFLOWER BROCCOLI

7. LEAVES
CABBAGE SPINACH

8. FRUITS
WINTER SQUASH PUMPKIN

9. STEMS
CELERY CORN SALAD

10.  Vegetables are cooked for various reasons
such as improving their palatability &
digestibility.
 Certain changes occur during cooking:
Cellulose
Flavour
pigments

11.  FLAVONES: Pigment present in white
vegetables, like potato, onion, cauliflower,
white cabbage, cucumber, etc.
 Pigment stays white in an acid medium and
turns yellow in an alkaline medium.
 TIP-cover the white vegetable while cooking
 Use short cooking time & add small amount
of lemon juice, or vinegar. To create slightly
acidic medium.

12.  Present in red vegetables & it gives them
their colour.
 Present in very few vegetables in red
cabbage, purple peppers, purple potatoes.
 Affected by acid & alkali mediums.
 Using excessive amount of water while
cooking will leach the colour out of the
vegetable.
 TIP: Cook the red cabbage with small amount
of an acid.

13.  Green colour in green vegetables due to the
presence of a pigment known as chlorophyll.
 Which is affected by pH.
 In an acid medium the colour of a green
vegetable changes to olive green & in
alkaline medium it changes to bright green.
 The plant’s natural acid is leached into the
cooking liquid & is trapped there creating an
acidic cooking medium.
 This, combined with the heat present,
destroys the pigment.

14.  Cook vegetables uncovered to allow the
volatile acids to escape.
 Cook them quickly until just al dente.
 After boiling, plunge the vegetables into cold
water to arrest cooking, is known as shocking
or refreshing.
 steam the green vegetables whenever
possible. This shortens the cooking time,
allows far less acid build up, & retains more
colors.

15.  This pigment gives color to yellow & orange
vegetables such as carrot, corn, winter
squash, sweet potato, tomato, & red pepper.
 It is only slightly affected by acid or alkalis.
 Short cooking times help retain the flavor &
vitamins of most vegetables.

16. Cooking
medium
Salt/neutral Acid Alkali Overcooking
White/
flavones
Yellowish White Yellow Greyish
Red fades Bright red Blue Greenish
Green/
chlorophyll
Bright Olive Bright but
mashy
Olive
Orange or
Yellow/
carotenoids
Fades lightly
No change
Same Same but loss
of nutrients
Fades

17.  Vegetables & other food are composed of
proteins, fats, carbohydrates, water,& also
small amounts of minerals, vitamins,
pigments.
 CARBOHYDRATES:- Fruits, grains, beans, &
nuts.
 Vegetables in terms of caramelization &
gelatinization. Caramelization is browning
sugars. Browning of sauteed vegetables is a
form of caramelization.
 when starch absorbs water & swells, the
process is known as gelatinization.

18.  PROTEINS:- present in Smaller extent in
vegetables are compared to meat, fish &
poultry.
 When heat is applied to proteins they
become firm or they start to coagulate.
 increase in temperature, proteins become
even firmer & start shrinking, exposed to
very high heat, proteins become tough & dry.
 Acids present in lemon juice, vinegar, &
tomato products help in speeding up
coagulation & dissolving few connective
tissues.

19.  Factors responsible for nutrient loss are:-
 High heat or temperature.
 Too much of liquid that causes leaching &
 Uses of alkalis {baking soda, hard water}
 Tips-some nutrient loss in vegetables is
inevitable.
 use of pressure steam reduces cooking time.
 Boiling is faster than simmering.

20.  Cut in various sizes & shapes for various
cooking purposes, creating different
textures, tastes, & mouth feel.
 Eg- shredded cabbage will taste different
from diced cabbage in a salad.
 Know one’s vegetables.
 Know your equipments.
 Know the purpose.
 Know the effect of heat.

22. WHY EAT FRUITS ?
 Very positive effect on the brain.
 80% of water & natural sugars.
 Does not contain any bad amount of
cholesterol.
 Fruits are rich in vitamins, fiber, etc

23. INTRODUCTION
 Fruits are rich source of vitamins & minerals &
give necessary nutrition to body.
 Fruits are generally eaten raw, but many of them
cooked to serve as accompaniments, sauces,
some fruits are used to prepare jams &
marmalades.
 Fruits are paired with food like Apple with Pork,
Orange with Duck, etc.

24. CLASSIFICATION OF FRUITS
 Fruits are classified on the basis of their
appearance & another way of segregating them is
on the basis of their texture & flavour.
ON THE BASIS OF TEXTURE & FLAVOUR.
 Soft fruits: papaya, banana, melons.
 Stone fruits: peaches, mango, etc.
 Apple & Pear family
 Citrus fruits: Oranges, sweet, lime, etc.

25. SOFT FRUITS
BANANA MELON

26. STONE FRUITS

27. APPLE & PEAR FAMILY
APPLE PEAR

28. CITRUS FRUITS
ORANGE LEMON

29. FRUITS IN COOKING
 The use of fruits in cooking dates back
hundreds of years.
 Fruits are also found in such as cookies,
muffins, yoghurt, ice cream , & cakes.
 Not only used in preparing various dishes but
also used to keep certain foods fresh and help
preserve their colour.
 Gentle simmering preserves the texture &
shape of fruits.
 Barbecuing & grilling fruit leads to very sweet,
strong flavours; this is due to the intense heat
which caramelizes the sugars.

30.  Grilled or barbecued fruits make fantastic
desserts, side dishes or appetizers.
 Such as apples & pears can be grilled easily.
 Fruits can be made into jellies, jams, pickles, &
chutneys or can be bottled whole.
 Most suitable method of preserving depends on
the type of fruit & its quality & ripeness.
 Under ripe fruit is fine for chutneys, jams, jellies
but over ripe fruit is only good for chutneys, not
good for making jam.

31.  Drying is also a good way of preserving fruits &
intensifies their flavor.
 Most of fruits can be dried effectively.

32. THANK YOU
HAVE NICE
DAY.