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MARKET FORM OF VEGETABLES
- 3. Fresh vegetables are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold. Which also means that they remain in the same state from the time they were harvested. Fresh vegetables are often referred to as produce and are normally sold in the market, grocery stores, supermarkets, roadside stalls, farmer’s market and vegetable farms. FRESH
- 4. FRESH
- 5. The forms of vegetables that are commercially packed in plastic bags or cardboard boxes. Naturally, these are frozen within hours of harvest, but undergo several steps to warrant that their quality is preserved before the actual freezing process. FROZEN
- 6. FROZEN
- 7. These are vegetables that are dried or dehydrated to preserve and prolong their shelf life. The process is done by removing water from vegetables and obstruct the growth of bacteria, yeasts and molds that can stimulate spoilage and rotting of vegetables. Methods of drying vegetables are: freeze drying, drum drying and sun drying. DRIED
- 8. DRIED
- 9. This is the form of vegetables where vegetables are preserved. Like freezing and drying ,it helps make vegetables last longer. It makes cooking with vegetables easier and more convenient. CANNED
- 10. CANNED
- 11. Effects of Cooking Vegetables 1. Changes in texture - Fibers are either softened or toughened. A. Cellulose and hemicellulose – heating generally softens fibers B. Addition of acid toughen fibers C. Addition of alkali like baking soda soften hemicellulose D. Addition of lime causes firmness or delay softening due to the reaction of calcium from lime (―apogǁ
- 12. 2. Water is either lost or absorbed. A. Vegetables contain high amount of water. Leafy and succulent vegetables lose water and become limp. B. Vegetables with significant amount of starch (dried beans, root crops, tubers) absorb water because of the hygroscopic property of starch. 3. Changes in color . Cooking for a short time, helps maintain color.
- 13. 4. Changes in nutrients A. Carbohydrate - moist heat cooking – gelatinization of starch - dry heat cooking - dextrinization of starch carmelization of sugar B. Protein become more soluble and digestible C. Vitamin may be destroyed in heat like vitamin C D. Minerals are washed into the cooking liquid or oxidized
- 14. General Rules of Vegetable Cookery Don‘t overcook. Prepare vegetable as close to service time as possible and in small quantities. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time. Never use baking soda with green vegetables. Cut vegetables uniformly for even cooking. Cook green vegetables and strong – flavored vegetables uncovered.
- 15. Standard Quality of Cooked Vegetables 1. Color Bright, natural color 2. Appearance on plate Cut neatly and uniformly Attractively arranged with appropriate combinations and garnishes
- 16. 3. Texture Cooked to the right degree of doneness Crisp – tender, not overcooked and mushy Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth texture 4. Flavor Natural flavor and sweetness Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness
- 17. 5. Seasonings Seasonings should not mask the natural flavors 6. Sauces Do not use heavily. Vegetable should not be greasy 7. Vegetable combinations Vegetables should be cooked separately for different cooking times, and then combined Combine acid vegetables like tomatoes, to green vegetables just before service to prevent discoloration of greens.
- 18. IDENTIFICATIO NS
- 19. These vegetables are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold. 🤔
- 20. These vegetables are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold. 🤔 FRESH
- 21. 🤔 These are vegetables that are dried or dehydrated to preserve and prolong their shelf life.
- 22. 🤔 These are vegetables that are dried or dehydrated to preserve and prolong their shelf life. DRIED
- 23. General Rules of Vegetable Cookery 🤔
- 24. Don‘t overcook. Prepare vegetable as close to service time as possible and in small quantities. If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time. Never use baking soda with green vegetables. Cut vegetables uniformly for even cooking. Cook green vegetables and strong – flavored vegetables uncovered.