tailieunhanh - Lecture Professional cooking (7/E): Chapter 16 - Gisslen

Chapter 16 - Understanding vegetables. After reading this chapter, you should be able to: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;. | Chapter 16 Understanding Vegetables Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Controlling Quality Changes During Cooking Cooking affects vegetables in four ways. It changes the following: Texture Flavor Color Nutrients Fiber Controlling Texture Changes The amount of fiber varies: In different vegetables. In mature vs. younger vegetables. In different parts of the same vegetable. Fiber Controlling Texture Changes Fiber is made firmer by: Acids Sugars Fiber is softened by: Heat Alkalis Starch Controlling Texture Changes Dry starchy foods must be cooked in enough water for the starch granules to absorb moisture and soften (gelatinize). Moist starchy vegetables have enough moisture of their own to soften (gelatinize) the starch granules. They must still be cooked until the starch granules soften. Doneness Controlling Texture Changes A vegetable is said to be done when it reaches the desired degree of tenderness. Some, such as . | Chapter 16 Understanding Vegetables Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Controlling Quality Changes During Cooking Cooking affects vegetables in four ways. It changes the following: Texture Flavor Color Nutrients Fiber Controlling Texture Changes The amount of fiber varies: In different vegetables. In mature vs. younger vegetables. In different parts of the same vegetable. Fiber Controlling Texture Changes Fiber is made firmer by: Acids Sugars Fiber is softened by: Heat Alkalis Starch Controlling Texture Changes Dry starchy foods must be cooked in enough water for the starch granules to absorb moisture and soften (gelatinize). Moist starchy vegetables have enough moisture of their own to soften (gelatinize) the starch granules. They must still be cooked until the starch granules soften. Doneness Controlling Texture Changes A vegetable is said to be done when it reaches the desired degree of tenderness. Some, such as winter squash, eggplant, and braised celery, are considered properly cooked when they are quite soft. Most vegetables are best cooked very briefly, until they are crisp-tender or al dente (firm to the bite). Controlling Flavor Changes Flavor loss can be controlled in several ways: Cook for as short a time as possible. Use boiling salted water. Starting vegetables in boiling water shortens cooking time. The addition of salt helps reduce flavor loss. Use just enough water to cover food. Minimizes leaching of flavor, color and nutrients. Steam vegetables whenever appropriate. Reduces leaching out of flavor. Shortens cooking time. Cooking Produces Flavor Loss Cooking and Sweetness Controlling Flavor Changes Young, freshly harvested vegetables have a relatively high sugar content that makes them taste sweet. As they mature, or as they sit in storage, the sugar gradually changes to starch. Try to serve young, fresh vegetables that have been stored as short a time as possible.

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Understanding vegetables
• Controlling nutrient losses
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen