![]() Parcooking is a standard part of mise en place in most commercial kitchens Vegetables to be used in the day’s meal service are routinely parcookedġ9 Blanching The blanching process is done quickly to help preserve color, nutrients, and texture Water should be at a rapid boil before the vegetables are added continued Use vegetables that are fresh store vegetables in a cool place with minimum exposure to light wash vegetables before cutting and just in advance of cooking peel and cut vegetables close to cooking time continuedġ6 Nutrient Retention To help preserve nutrients (continued)Ĭook vegetables as quickly as possible drain vegetables when cooked and avoid storing in liquid serve as soon as possibleġ7 Objective Execute the parcooking of vegetables. What was the pH of the cooking solutions used to cook these vegetables? Acidic Alkaline Alkaline Acidic Alkaline Acidicġ4 Nutrient Retention Vegetables are a major source of minerals, vitamins A and C, and the B vitamins Nutrients may be destroyed by air, light, heat, or become dissolved in the cooking water continuedġ5 Nutrient Retention To help preserve nutrients in vegetables, Vinegar, lemon juice, and milk are used to increase the acidity of cooking liquids An acidic cooking environment is also created when vegetables are cooked in a covered potĬhlorophyll is easily destroyed by acid Cook green vegetables in a slightly alkaline solution to maintain color Salt provides alkalinity and adds seasoning Red vegetables turn a dull blue and white vegetables become yellow White vegetables become a bright white color Red vegetables turn a pleasing reddish-purple hue Green vegetables turn brown continuedġ1 The Effects of Acid Solutions on Color ![]() To choose the best cooking method for a vegetable, chefs consider flavor texture color nutritionĥ Pleasing Flavor During cooking, natural sugars in the vegetables can be caramelized Flavor compounds are released and mix together unpleasant flavor compounds are removed Flavor is the most important consideration in choosing a cooking method and determining doneness of vegetablesĦ Appealing Texture When vegetables are cooked, cellulose breaks down making them easier to digest and better tasting continuedħ Appealing Texture Cooking method and length of cooking time are based on the amount of cellulose in the vegetable Properly cooked vegetables should be al dente Test doneness by piercing the vegetable at the thickest part with the tip of a knife or by biting a pieceĨ Color Retention The color of vegetables indicates whether they have been cooked properly continuedĩ Color Retention Vegetables are classified by color-green, white, red, or yellow-orange The pH of the cooking liquid affects the color of vegetables Green, white, and red vegetables are impacted mostġ0 The Effects of Acid Solutions on Color Vegetable Cookery 27 Objective Recall factors that affect the flavor, texture, color, and retention of nutrients of cooked vegetables."- Presentation transcript:ģ Objective Recall factors that affect the flavor, texture, color, and retention of nutrients of cooked vegetables Presentation on theme: "Vegetable Cookery 27.
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