Unit 1: Controlling Vegetable Quality

Lesson 1: Changes During Cooking

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Objectives

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In this lesson, you will be able to:�

• Identify how cooking affects vegetables�
• Determine the different ways how cooking affects vegetables�
• Determine how the different changes in cooking occurs�

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Introduction

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As a cook, you have a choice of many kinds of vegetables and many cooking methods. Not surprisingly, then, you are also faced with the necessity of learning many rules for cooking vegetables.

Changes During Cooking

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Many guides of vegetable cookery simply present a long list of rules to remember. You should be able to understand the principles more easily, however, if you first learn how vegetables change as they cook and how to control those changes. It is recommended that you not only memorize what to do but also understand why you do it.

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Cooking affects vegetables in four ways. It changes the following:

• Texture
• Flavor
• Color
• Nutrients

�The change in these four characteristics determines the outcome of the dish that you are cooking. You can control these changes if you understand how they happen.

Unfortunately, there is still legitimate controversy among chefs about proper vegetable cooking techniques. Modern technology has not yet solved all the problems that experienced chefs tackle every day in the kitchen.

Lesson 2: Controlling Texture Change

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Objectives

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In this lesson, you will be able to:

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• Identify what texture change occur in vegetables�
• Determine how texture is affected through cooking�
• Determine factors affecting texture in vegetables through cooking�

Introduction

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Changing the texture is one of the main purposes of cooking vegetables. It enables the customers to experience vegetables in its various facets. Texture it vegetables can be represented in various degrees depending on the cooking technique to be used.

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Fiber�It is the fiber structure of vegetables (including cellulose and pectin) that give them shape and firmness.

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The amount of fiber varies:

• In different vegetables. Spinach and tomatoes have less than carrots and turnips for example.
• In different examples of the same vegetables. Old, tough carrots have more fiber than young, fresh carrots.
• In the same vegetable. The tender tips of asparagus and broccoli have less fiber than the tougher stalks

�Fiber is made firmer by:

• Acids - Lemon juice, vinegar, and tomato products, when added to cooking vegetables, extend the cooking time.
• Sugars - Sugar strengthens cell structure, a principle that is primarily used in fruit cookery. For firm poached apples or pears, for example, cook in heavy syrup. For applesauce, cook apples until soft before sweetening.

�Fiber is softened by:

• Heat - In general, longer cooking means softer vegetables.
• Alkalis - Do not add baking soda to green vegeta

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