TLE Effects Of Cooking Vegetables And General Rules Of Vegetables In Cookery Flashcards by Jaryll Riche Robledo

What are the Effects of cooking vegetables

Changes in texture
Water is either lost or absorbed
Changes in color
Changes in nutrients

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Fibers are often softened or toughened

Changes in texture

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What are the changes in texture

A. Cellulose and hemicellulose
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

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heating generally softens fibers

A. Cellulose and hemicellulose

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What is calcium from lime

Apog

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What are the effects of 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.

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What effects of cooking vegetables is this?
B. Vegetables with significant amount of starch (dried beans,
root crops, tubers) absorb water because of the
hygroscopic property of starch.

Water is either lost or absorbed

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What effects of cooking vegetables is this ?
A. Vegetables contain high amount of water, leafy and
succulent vegetables lose water and become limp.

Water is either lost or absorbed

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What effects of cooking vegetables is this
A. Cellulose and hemicellulose

Changes in texture

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What effects of cooking vegetables
B. Addition of acid toughen fibers

Changes in texture

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What effects of cooking vegetables is this
C. Addition of alkali like baking soda soften hemicellulose

Changes in texture

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What effects of cooking vegetables is this
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime

Changes in texture

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Cooking for a short time, helps maintain color.

Changes in color

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what is the effect of acid on the pigment chlorophyll

olive green

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The effect of heat, acid, alkali, and metal on the pigment

Changes in color

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what is the effect of acid on the pigment
anthocyanins

color is stable

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what is the effect of acid on the pigment
carotene

little effect

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what is the effect of acid on the pigment
anthoxanthins

no effect

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what is the effect of alkali on the pigment
anthocyanins

Deeper red
purple or blue
depending on
alkalinity

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what is the effect of alkali on the pigment
chlorophyll

Intensifies
green color

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what is the effect of alkali on the pigment
carotene

Little effect

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what is the effect of prolonged
cooking on the pigment chlorophyll

Olive green

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what is the effect of alkali on the pigment
anthocyanins

Yellow

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what is the effect of prolonged
cooking on the pigment carotene

Little effect
unless
excessive
way darkens

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what is the effect of prolonged cooking on the pigment anthocyanins

Little effect

what is the effect of prolonged cooking on the pigment anthoxanthins

Darken if excessive in the presence of iron

what is the effect of Solubility in water on the pigment chlorophyll

Slightly Soluble

what is the effect of Solubility in water on the pigment carotene

Slightly Soluble

what is the effect of Solubility in water on the pigment anthoxanthins

very Soluble

what is the effect of Solubility in water on the pigment anthocyanins

very Soluble

what are the Changes in nutrients

A. Carbohydrate 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

gelatinization of starch

A. Carbohydrate

dry heat cooking

A. Carbohydrate

dextrinization of starch

A. Carbohydrate

carmelization of sugar

A. Carbohydrate

moist heat cooking

A. Carbohydrate

what are 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.

what are effects of nutrients in Carbohydrate

- moist heat cooking – gelatinization of starch - dry heat cooking – dextrinization of starch - carmelization of sugar

what are the Standard Quality of Cooked Vegetables

1. Color 2. Appearance on plate 3. Texture 4. Flavor 5. Seasonings 6. Sauces 7. Vegetable combinations

Potatoes, squash, sweet potatoes, and tomatoes should be cooked through with a smooth texture.

3. Texture

Bright, natural color

1. Color

Cut neatly and uniformly

2. Appearance on plate

Cooked to the right degree of doneness: Crisp-tender, not overcooked and mushy.

3. Texture

Attractively arranged with appropriate combinations and garnishes

2. Appearance on plate

Natural flavor and sweetness

4. Flavor

Seasonings should not mask the natural flavors

5. Seasonings

Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness

4. Flavor

Do not use heavily.

6. Sauces

Vegetable should not be greasy

6. Sauces

Vegetables should be cooked separately for different cooking times, and then combined

7. Vegetable combinations

Combine acid vegetables like tomatoes, to green vegetables just before service to prevent discoloration of greens.

7. Vegetable combinations

what are the Culinary Terms of Vegetables

1. Bouquet ere 2. Printaniere 3. Jardinière 4. Primeurs 5. Clamart 6. Ceecy 7. Doria 8. Dubarry 9. Femiere 10. Florentine 11. Forestiere 12. Judic 13. Lyonnaise 14. Nicoise 15. Parmientier 16. Princesse 17. Provençale

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans, cauliflower, asparagus and artichokes.

Culinary Terms of Vegetables

spring vegetables

Printaniere

bou quet of vegetables

Bouquet ere

spinach

Florentine

garden vegetables

Jardinière

first

Primeurs

peas

Clamart

cauliflower

Dubarry

cucumbers cooked in butter

Doria

carrots

ceecy

carrots, turnips, onions, celery cutinto uniform slices

fermiere

mushrooms

Forestiere

onions

Lyonnaise

tomatoes concasse cooked with garlic

Nicoise

asparagus

Princesse

braised lettuce

Judic

potatoes

Parmientier

B. Protein become more soluble and digestible

4. Changes in nutrients

tomatoes with garlic, parsley and sometimes mushrooms or olives

Provençale

A. Carbohydrate

4. Changes in nutrients

D. Minerals are washed into the cooking liquid or oxidized

4. Changes in nutrients

C. Vitamin may be destroyed in heat like vitamin C

4. Changes in nutrients

TLE Effects Of Cooking Vegetables And General Rules Of Vegetables In Cookery Flashcards

(74 cards)