VEGETABLE AND FRUIT COOKERY: Introduction – classification of vegetables, Pigments and colour changes, Effects of heat on vegetables, Cuts of vegetab
VEGETABLE AND FRUIT COOKERY BHMCT NOTES
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
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| 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.
FRUITS
Fruits are pulpy in character, often juicy & generally developed from flowers of plants & consist of a ripened seed or seeds with some edible tissues attached.
Types of fruits
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| Types of fruit |
Storage of fruits
- Hard fruits such apples should be stored in boxes.
- Soft fruits such as strawberries, raspberries should be left in their own punnets.
- Stoned fruit are stored in a tray and must be individually placed so that any damaged fruit can be discarded easily.
- Peaches and citrus fruits are left in the delivery tray only.
- Bananas should not be stored in cool places because their skin turns black.
Quality and purchasing points for fruits
- Soft fruits should not be damaged or overripe.
- Soft fruits should appear fresh without signs of mould, witting and shrinkage.
- Certain fruits are purchased on the basis of appearance such as strawberries, cherries etc.
- Hard fruits should not be bruised.
USES OF FRUIT IN COOKERY.
It’s hard to beat fresh, sun-kissed June strawberries or the crunch of a fall apple. Although most fresh fruits are considered at their best when raw, cooking can intensify flavors and create appealing textures, especially in unripe fruit. Cooked fruits can be served as side dishes, desserts, sauces, compotes or main dish components.
Cooking Methods
Follow these tips for cooking fruit using moist-heat methods:
• Pears, apples, peaches, nectarines, plums and apricots are commonly poached fruits.
• Figs, grapes, quince and bananas will also poach nicely.
• Use just enough liquid to cover the fruit.
• Keep fruit pieces uniform in size for even cooking.
• Let fruit rest in poaching liquid for 20 minutes after cooking to allow the flavor to be absorbed.
• Some fruits, such as berries, will not hold their shape after poaching or stewing, but they make a good hot fruit sauce.
Dry-heat methods that enhance fruit include grilling or broiling, roasting or baking, and sautéing. No matter what method you use, take care not to overcook fruit. Exposure to heat breaks down fruits’ cell walls, which results in water loss. The less time fruit is exposed to heat, the better it retains its shape. Quick cooking methods are best for ripe fruit.
If roasting, grilling or sautéing fruit, follow these tips:
• Apples, apricots, bananas, pineapples, peaches, plums, pears, cherries and figs are excellent fruits for dry cooking.
• Keep pieces uniform in size for even cooking.
• Be careful not to overcook the fruit or it will become mushy.
