This document provides information about cooking vegetables, including factors that affect texture, color, and nutrient loss during cooking. It discusses cooking techniques and general rules for vegetable cookery. These include cooking for short periods, in small batches, and cutting vegetables uniformly. It also outlines standards for quality in cooked vegetables, such as bright colors and crisp-tender textures. Finally, it lists common vegetables and their varieties.

1. Week 8
Vegetables, Grain
and Pasta
. 2248 email: tpavit@wu.ac.th 1

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1. 5.
2. 6.
3. 7.
4. 8.
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1.
2.
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4. 1.
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1.
Texture
2.
Color
3.
Flavor
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5. 1.1 Texture
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•
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6. Texture
FIBER
• Fiber is made Fiber by ACID and SUGAR
• Fiber is Softened by HEAT and ALKALIS (Baking Soda)
STARCH
• Dry Starchy food – Dried Legumes, rice, macaroni must be
cooked in enough water
• Moist Starchy vegetable – potatoes must cooked until starch
granules soften
DONESS
• vegetable is done when it reached the desired degree of
tenderness. Most vegetables are best cooked very briefly, until
they are crisp-tender or Al dente (firm to the bite)
• At this stage of tenderness, they not only have the most pleasing
texture but also retain maximum flavor, color, and nutrients.
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7. 1.2 color
•
1. Carotenoid
( )
2. Chlorophyll ( )
3. Anthocyanin
( )
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8. Vegetable Color Changes During Cooking
cooked with Cooked with
Color Examples of vegetables Overcooked
Acid Alkali
White Potatoes,turnips,cauliflower,onions,white White White Yellowish, gray
cabbage
Red Beets,red cabbage (not tomatoes, whose Red Blue or Greenish blue,
pigment is like that in yellow vegetables) Blue-green
Blue- faded
Green Asparagus,green beans, lima Olive green Bright-
Bright-green Olive green
beans,broccoli,Brussels,
beans,broccoli,Brussels,
sprouts,peas,spinach,green,
sprouts,peas,spinach,green,
peppers,artichokes,okra
Yellow Carrots,tomatoes,rutabagas,
Carrots,tomatoes,rutabagas, sweet Little Little Change Slightly faded
(Orange) potatoes,squash,corn Change
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9. 1.3 Flavor
Cooking procedures flavor loss
1. Cook for as short a time
possible
2. Using boiling salted water,
salt helps reduce flavor
loss
3. Use just enough water to
cover to minimize leaching
4. Steam vegetables whenever
appropriate
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10. 2.
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1.
2.
3.
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11. Six Factors are responsible for nutrient loss:
1. High Temperature
2. Long Cooking
3. Leaching (Drain)
4. Alkalis (Baking Soda)
5. Plant enzymes
6. Oxygen
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12. General Rules of Vegetable Cookery
• Now that you
understand how
vegetables change as
they cook, let’s
summarize that in
formation in some
general rules.
• You should now be able
to explain the reasons
for each of these rules.
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13. General Rules of Vegetable Cookery
1. Don’t overcook
2. Cook as close to service time as possible and
in small quantities. Avoid holding for long
periods on a steam table.
3. If the vegetable must be cooked ahead,
undercook slightly and chill rapidly. Reheat at
service time.
4. Never use baking soda with green vegetables.
5. Cut vegetables uniformly for even cooking.
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14. General Rules of Vegetable Cookery
6. Start with boiling, salted water when boiling green
vegetables and other vegetables that grow above the
ground. Roots and tubers are started in cold, salted
water for more even cooking.
7. Cook green vegetables and strong-flavored vegetables
uncovered.
8. To preserve color, cook red and white vegetables in a
slightly acid (not strongly acid) liquid. Cook green
vegetables in a neutral liquid.
9. Do not mix a batch of freshly cooked vegetables with
a batch of the same vegetables that has been cooked
earlier and kept hot in a steam table.
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15. Standard of Quality in Cooked Vegetables
1. Color.
• Bright, natural colors.
• Green vegetables, in particular, should be a fresh,
bright green, not olive green.
2. Appearance on plate.
• Cut neatly and uniformly. Not broken up.
• Attractively arranged or mounded on plate or dish.
• Not swimming in cooking water.
• Imaginative and appropriate combinations and
garnishes are always well received.
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16. Standard of Quality in Cooked Vegetables
3. Texture.
• Cooked to the right degree of doneness.
• Most vegetables should be crisp-tender, not
overcooked and mushy, but not tough or
woody either
• Vegetables intended to be sofe (potatoes,
squash,sweet,tomatoes,vegetables purees)
should be cooked through, with a
pleasant,smooth texture.
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17. Standard of Quality in Cooked Vegetables
4. Flavor.
• Full, natural flavor and sweetness, sometime
called garden-fresh flavor. Strong – flavored
vegetables should be pleasantly mild, with no
off flavors or bitterness.
5. Seasonings.
• Lightly and appropriately seasoned. Seasoning
should not be too strong and not mask the
natural garden flavors.
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18. Standard of Quality in Cooked Vegetables
6. Vegetable combinations.
• Interesting combinations attract customers.
• Flavors, colors, and shapes should be pleasing in
combination.
• Vegetables should be cooked separately and then
combined to allow for different cooking times.
• Acid vegetables (like tomatoes) added to green
vegetables will discolor them. Combine just before
service.
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19. Handling Vegetables
• Washing
• Soaking
• Peeling and Cutting
• Trimming Loss
• AP (as purchased weight)
• EP (edible portion weight)
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20. Calculating Yield
Example
• 10 lb cabbage.
• Yield after trimming is 80
percent.
• What will your weight be?
Multiply the decimal by
your AP weight to get EP
yield.
• 10 lb x 0.80 = 8 lb
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21. Vegetables
1. Avocado –
dip
2. - -
Savoy Kohlrabi
3. (Spinach) –
4. / (Cucumber) –
5. (Zucchini/ Courgette) –
6. (Pumpkin) –
7. (Aubergine)-
8. (Tomatoes) –
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22. Vegetables
9. / (Lettuce) – Iceberg, Butterhead,
Romain/Coz, Leaf/Oakleaf Endive Rocket, Watercress
10. (Mushroom) – , , ,
Chanterelles Morel Cepe Truffle
11. – - (Onion), (Pearl Onion),
(Shallot), (spring Onion), (Garlic),
(Leek)
12. / (Bell Pepper) –
13. / - /
14. –
15. – Artichoke Fennel
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23. Cauliflower Brussels Sprouts Broccoli
Green Cabbage Savoy Cabbage
Chinese Cabbage
Kohlrabi
White Cabbage Red Cabbage
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24. Avocado
Butternut Squash
Pumpkin
Cucumber
Zucchini
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25. Aubergine Purple Aubergine
White Aubergine
Beefsteak Tomato Plum Tomato Cherry Tomato Tomatillo
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26. Iceberg Lettuce
Butterhead Lettuce
Romaine Lettuce
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27. Chicory Endive
Curly Endive
Rocket
Watercress
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28. Spinach Red Lettuce
Radicchio
Red Oak Leaf Lettuce
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29. Oyster Mushroom
Radish
Champignons
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30. Morels
Chanterelles
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31. Truffles
Ceps
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32. Chives
Onion
Red Onion
Leek
Garlic Shallots
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33. Bell Pepper Garden Peas
Snow Peas Sugar-snap Peas
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34. Baby Corn
Haricot vert / French Beans
Runner/ Snake Beans
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35. Turnips
Daikon Radish
Carrot Beetroot
Parsnips 35

36. Celery
Fennel
Asparagus
Artichoke
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