BHMCT NOTES BASIC PRINCIPLES OF FOOD PRODUCTION Vegetable Cookery Vegetable cookery Vegetable Vegetables are of great important in...
BHMCT NOTES BASIC PRINCIPLES
OF FOOD PRODUCTION
Vegetable Cookery
Vegetable cookery
Vegetable
Vegetables are of great important in our diet
and especially with regard to the present trend when the people are shifting
towards the vegetarian side. These play a very important role in our diet
properly choose, properly cooked or raw. They make an invaluable contribution
towards the supply of vitamins and minerals. Whenever possible, we should serve
two vegetable in our diet also salads should be given the importance and hence
must be made in both the meals. Generally vegetables have high water content, which
ranges from 70-90%.
The various components
of vegetables are:
1. Carbohydrates: carbohydrates are present in
the form of starch, sugar, cellulose & pectin substances. Starch is the
chief nutrients of roots & tubers & the content of sugar is highest in
beetroot, carrots & turnips. Cellulose is a source of roughage and become
coarse & tough with age.
2. Minerals and vitamins: also the vegetable
contain minerals and vitamins.
There are certain elements in the vegetable
which do not have a food value but constitute an important part of vegetable.
A. Flavouring substances: many volatile and
non-volatile acids contributed to the flavour.
B. Pigments: four pigments are in the
vegetables:
i. Chlorophyll: it is
present in all green coloured vegetables such as cabbage, spinach, green beans,
broccoli, peas etc.
ii. Carotenoids: it is
present in orange coloured vegetables such as carrots, pumpkins, sweet
potatoes, corns, tomatoes etc
iii. Flavons: it
is present in white coloured vegetables such as cauliflower, turnips, potatoes,
onion etc.
iv. Anthocyanins: it is
present in red & purple coloured vegetables. Beet roots, red cabbage (not
tomatoes).
C. tannins: tannins are the complex organic compounds which are widely distributed in plants. They are responsible for astringent (sharp flavour) properties. Tannin is also responsible for discolouration in vegetable when they are cut or cooked.
Vegetable classification
Vegetable can be classified into two different categories i.e. Those grow below the soil & which grow above the soil.
Underground:
a) Roots: carrots, raddish, beetroot &
turnips.
b) Tubers: potato, yam, artichoke, sweet potato, jerusalem.
c) Bulbs: onions, garlic, leeks, shallots.
Above the soil:
a) Leaves: cabbage, spinach, water crest,
mustard leaves.
b) Flowers: cauliflower, broccoli, globe artichoke.
c) Pods: green peas, beans, okra.
d) Stems: celery, asparagus, seakale.
e) Fungi: mushrooms.
Reasons for which
vegetables are cooked
I. To soften the product.
II. To improve the flavour.
III. To increase the digestibility.
IV. To preserve the vegetables.
Effects of heat on
vegetables
Various changes due to heat on vegetables are:
- Cellulose: it disintegrates, becomes soft, mastication is facilitated.
- Flavour: over cooking specially effects the flavour and a covered pan generally increases the intensity of the flavour.
- Pigments: so many changes occur in the pigments and generally it results in the loss of colour.
- Proteins: they are coagulated by heat.
- Carbohydrates: they get softened by the gelatinization of the starch. Vitamins: vitamin c is lost in heat whereas other vitamins are heat stable.
Various rules for vegetable preparation
1. Do not let the vegetable soak in water
unless necessary.
2. Wash the vegetables just before peeling.
3. Cook or bake the vegetable in their skin.
4. Use the minimum amount of liquid during boiling.
5. Use the water in which the vegetables are boiled (pot liquor).
6. Use the correct cooking medium which can be acidic, alkali or neutral.
7. Cut the vegetable as near to the cooking time as possible.
8. Serve the food as soon as it is ready for the service.
9. Keep the oxygen away from the vitamin rich foods by covering them with water.
10. For uniform doneness, cut into uniform sizes before cooking.
11. If vegetable must be cooked in advance, slightly undercook them, cool rapidly in cold water, drain and refrigerate, then reheat to order.
Shelf life: leafy vegetables : 2 days
Root vegetables : 2-3 days
Tubers : 1 week
Bulbs : 2 weeks
Suggestive cooking for
different vegetables
Boiling: this is the most common method of
cooking vegetables. For green vegetables such as peas, french beans etc. The
vegetables are put in boiling water and cooked for minimum time possible and
refresh to avoid over cooking. Green vegetables while boiling should not be
covered; otherwise their colour will be changed to olive green. Root vegetables
should be placed in cold water and the pot should be covered by a lid, the
water is brought to boiling point then simmered till the vegetables are cooked.
This method is good for
Steaming: vegetables are cut into even size
after washing and placed in steamer for cooking. This method helps in the
maximum preservation of the nutrients and good for peas, beans, cauliflower,
cabbage etc.
Braising: vegetables after blanching are laid
on aromatic to be braised such as cabbage, onion etc.
Baking: vegetables baked in baking oven
suitable for potatoes, tomatoes, pimentos etc.
Roasting: some vegetables can be roasted. They
are placed in a hot pan containing oil and condiments suitable for potatoes,
onions and parsnips etc.
Shallow frying: it is applicable for mushrooms,
onions, pepper, tomatoes etc.
Deep frying: vegetables such as potatoes,
brinjals and onions can be deep fried but loss of vitamins takes place in this
method of cooking.
Grilling: small potatoes can be grilled to give
colour.
Stewing: vegetables such as marrows, peas etc.
Can be stewed.
Actions of acids and alkalis
 |
| Actions of acids and alkalis in vegitable |
Standard vegetables cuts
1) Brunoise: vegetables are cut into fine
dices.
2) Macedoine: vegetables are cut into ½ cm dices.
3) Julienne: vegetables are cut into very thin strips (1 ½ ˝ long).
4) Jardinière: vegetables are cut into baton shape (1˝ x ¼ ˝ x ¼ ˝).
5) Paysanne: vegetables are cut into small triangles, circles and squares-
uniform shape.
6) Wedges: tomato or lemon cut into four or six pieces.
7) Mirepoix: vegetables mixed (onions, carrots, celery, leeks) cut into rough
dices.
