COOKERY.pptx
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This document provides instructions for cooking and storing various types of vegetables. It discusses: - Cooking frozen vegetables by examining quality, requiring less cooking time, and adding to boiling water or a steamer directly from frozen. Canned vegetables should be heated in half their liquid. - Methods for cooking vegetables including boiling, steaming, sauteing, braising, baking, and deep frying. - Guidelines for plating vegetable dishes including centering the plate and leaving space between items. - Creative presentation techniques like vegetable purees in ribbons or rings. - Storing fresh, frozen, dried, and canned vegetables properly by location and packaging to prevent browning and spoilage.
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3. Fins - Include dorsal fin, tail fin, pelvic fins and pectoral fins. Used for movement and steering.
4. Scales - Protective outer layer covering the skin. Some fish are scaleless.
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Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
Basic Principles of Cooking Vegetables Meet Quality Standards
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2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
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Blanching-
Boiling
Braising
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Steaming
Dry- Heat Method
Broiling
Grilling
Roasting
Sauteing
Stir-frying
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Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
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Cook vegetables until crisp.
Use as little water as possible when cooking.
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2. Backbone (Spine) - Runs from the head to the tail. Many fish have fins attached along the spine.
3. Fins - Include dorsal fin, tail fin, pelvic fins and pectoral fins. Used for movement and steering.
4. Scales - Protective outer layer covering the skin. Some fish are scaleless.
5. Lateral line - Runs from head to tail along each side of the body. Detects vibrations in water.
6. Gills - Thin tissue behind the gills used for respiration. Water
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MARKET FORM OF VEGETABLES
Fresh vegetables undergo little processing and remain in the same state from harvesting to sale. Frozen vegetables are frozen within hours of harvesting after undergoing processing to preserve quality. Dried vegetables have water removed through processes like sun drying or drum drying to dehydrate them and extend shelf life. Canned vegetables are preserved through canning to make them more convenient for cooking.
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This video will help a student to learn basic cooking principle thereby enhancing basic knowledge in planning a therapeutic diet.
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Preparing Vegetable Dishes Prepared by Ms. Leody C. Jumao-as
Learning Objectives:
Identify the market forms of vegetables
Prepares and present vegetable recipes with appropriate sauces and accompaniments
Basic Principles in Cooking Vegetables to Maintain Nutrients
Cook vegetables in the smallest liquid possible .
Cook vegetables the shortest amount of time for the desired tenderness.
For vegetables that have a skin, scrub well and cook with the skin on whenever possible.
When vegetables are cut, use a sharp knife and cut in the largest pieces that are desirable for the recipe.
Follow the recipe or directions for cooking a vegetable.
Cook vegetables just in time for serving on the line.
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Green Vegetables
- When a green vegetable is cooked, some acid is released in the steam. When steam cannot escape, it condenses to water that has the acid in it. Then it falls back on the food turning it a dull olive-green color. This is why correct cooking and holding of green vegetables is so important to maintain the bright green color.
2. Orange and Yellow Vegetables
- During cooking, orange colored vegetables may become more yellow, but there is a little change. Follow the recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture.
. Cook vegetables for good flavor typical of the vegetables.
- The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it.
4. Serve vegetables at the right temperature.
- By cooking vegetables just in time for serving, they do not have to be held long and will have better quality as well as maintain their temperature.
Classifications of Vegetables
Parts of a plant
Flavor
Colors
Nutrients in Vegetables
Vitamin A
Vitamin C
Vitamin B
Minerals
Carbohydrates
Thawing Frozen Vegetables
Set frozen vegetables in the refrigerator for slow, safe thawing that takes several hours or overnight.
Immerse vegetables, encased in plastic wrap or a glass container, in cold water that you change every minutes .
Microwave the vegetables which have been removed from their packaging, and process them on defrost about 30 percent powers according to weight
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Moist- Heat Methods
Blanching-
Boiling
Braising
Poaching
Steaming
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Broiling
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Roasting
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Leave vegetables in big pieces.
Always cover your pot to hold in steam and heat.
Use any leftover cooking water for soups and stews, sauces, or vegetable juices.
Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
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True
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- Improving flavor. Choosing ripe, fresh produce and cooking it correctly brings out the best natural flavors. Overcooking or selecting bruised items can negatively impact taste.
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SELECTING FRUITS AND VEGETABLES.docx
True
True
True
True
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- Ensuring safety. Separating produce from raw meat prevents cross-contamination and foodborne illness.
- Improving flavor. Choosing ripe, in-season produce and cooking it correctly brings out the best natural flavors. Overcooking or selecting bruised produce can negatively impact taste.
- Reducing waste. Proper selection means choosing produce that will last until it's consumed. Proper cooking methods like minimal water and short cooking times
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Proper food handling and preparation techniques can maximize the nutrient quality and flavors of foods. Specifically:
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- Leaving edible skins on and trimming as little as possible preserves vitamins and minerals found in outer layers.
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COOKERY.pptx
- 1. Cooking Frozen & Canned Vegetables
- 2. Cooking Frozen & canned vegetables A. Frozen Vegetables 1. Examine all frozen products when received to check quality 2. Frozen vegetable requires shorter time in cooking because they have been partially cooked. 3. Cook from the frozen state. Can cook directly into steamer or boiling salted water. 4. Corn on the cob & vegetables that freeze in solid block like squash, should be thawed for even cooking 5. Add less salt. Most frozen vegetables are slightly salted during processing 1. B. Drain vegetable & place half the liquid in a cooking pot 7 bring to boil. 2. Add vegetables & heat to serving time. Do not boil for a long time. 3. Season liquid before adding vegetables to blend flavors of her 4. Use butter to enhance the flavor of most vegetables.
- 3. Ways of Cooking Vegetables 1. Boiling and steaming – Vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat. They are reheated quickly by sautéing in butter or other fat. Seasonings and sauces are added at this stage. 2. 2. Sautéing and Pan – Frying Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables. 3. 3. Braising The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly
- 4. sauteing Sautéing and Pan – Frying Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables.
- 5. Braising The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly.
- 6. Baking Cooking starchy vegetables using heat of the oven, rather than range top. Starchy vegetables are baked because the dry heat produces a desirable texture.
- 7. Deep frying Vegetables large enough to coat with breading or batter may be fried. Quick – cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to reduce the cooking time in frying.
- 8. L.O. 3 Present Vegetable Dishes a. Presentation of prepared vegetable dishes. b. Factors to consider in plating vegetable dishes
- 11. Guidelines in plating 1. Keep food off the rim of the plate. Select a plate large enough to hold food without hanging off the edge. 2. Arrange the items for the convenience of the customer. Always arrange the best side of food on plate to avoid letting the diner rearrange them before eating. 3. Keep space between items, unless, they are stacked on one another. Arrange vegetable on plate, that every item should be identifiable. 4. Maintain unity. Create a center of attention and relate everything to it. 5. Make every component count. Garnishes are not added just for color, but sometimes they are needed to balance a plate by providing an additional element
- 12. Vegetable Purees (9-12 months) Beetroot Puree. Beetroots are a great vegetable for babies, considering their high antioxidant content. ... Potato Carrot Sweet Corn Puree. ... Broccoli Spinach Puree. ... Carrot Palak Puree. ... Broccoli Potato Cheese Puree. ... Lentil Spinach and Rice Puree.
- 13. Creative Presentation Techniques Vegetable Purees A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus.
- 14. Ribbon
- 15. Vegetable rings
- 16. L.O.4 Store Vegetable Dishes Fresh Vegetables 1. Potatoes and onions are stored at cool temperature. (50 - 65°F) in a dry, dark place. 2. Other vegetables must be refrigerated. To prevent drying they should be kept covered or wrapped. 3. Peeled and cut vegetables should be covered or wrapped, and use quickly to prevent spoilage. 4. Potatoes, eggplants and other vegetables that brown when cut should be treated with an acid or blanched them to inactivate the enzyme that cause browning. Raw, cut potatoes are held in cold water for a short time. 5. Store all fresh vegetables for a short time.
- 17. Frozen Vegetables 1. Store at 0°F (-18°C). or colder in original container until ready for use. 2. Do not refreeze thawed vegetables.
- 18. Dried Vegetables 1. Store in a cool (less than 75°F) dry, well ventilated place. 2. Keep well sealed and off the floor. Canned Vegetables 1. Keep in a cool dry place, away from sunlight and off the floor. 2. Discard cans that show signs of damage (swollen, badly dented rusted cans).
- 19. Leftovers 1. Don‘t mix batches. 2. Store leftover creamed vegetables for one day only. Before storing, cool rapidly by placing the container on ice.