ch 10

Al dente

"firm to the bite"

mushrooms

shiitake, oyster, enoki, cremini, portobello

Ways to prevent flavor loss

1. Cook for shortest amount of time, 2. Use boiling salted water, 3. use just enough water to cover to minimize leeching. 4. steam veggies whenever appropriate

What makes fiber firmer? (texture)

1.acids- when added to cooking veggies, extend cooking time 2.sugars- strengthens cell structure. mainly used with fruit

What makes fiber softer? (texture)

1.heat-longer cooking=softer veggies 2.alkalis-destroys vitamins but also makes unpleasantly mushy

Anthoxanthins

a type of white or pale yellow pigment in vegetables

Colors for green veggies, acids and alkalis

acids are enemies turn them olive green alkalis make them mushy

Colors for red veggies, acids and alkalis

acids turn them brighter and alkalis turn them blue or blue-green

Other tender-fruited vegetables

avocado, eggplant, sweet and hot peppers, tomato

Seeds and pods

beans, peas, okra,

Roots and tuber

beet, carrot, celery root, parsnip, radish, tunip

Cabbage family

cabbage, broccoli, cauliflower, brussels sprouts, kohlrabi

Standards of quality in cooked vegetables

color, appearance on plate, texture, flavor, seasonings, sauces, vegetables combinations

Pigment

compounds that give vegetables their color

Batch cooking

cooking method, dividing food into batches and cooking them one at a time, as needed, in order to cook them as close as possible to serving time

Gourd family

cucumber, winter and summer squash, pumpkin, chayote

what gives vegetables shape and firmness? (texture)

fiber(pectins and cellulose)

Stalks, stems, and shoots

globe artichoke, asparagus, celery, fennel, fiddlehead ferns

Six factors responsible for most nutrients loss

high temp, long cooking, leaching, alkalis, plant enzymes, oxygen

dry starchy foods (texture)

legumes and macaroni products must be cooked enough water for the granules to absorb and soften.

Colors for orange veggies, acids and alkalis

neither affects them much. longer cooking dulls color

Onion family

onion, scallion, leek, garlic, shallot,

Blanch-and-chill

partially cook, chill, and finish cook foods as needed in order to reduce the amount of time required to cook completely to order

moist vegetables (texture)

potatoes, have enough moisture but must be cooked to soften

Chlorophyll

present in all green plants

Anthocyanins

red or purple pigments in vegetables and fruits

Sieve size

size of individuals pieces, usually of canned vegetables

Leafy greens

spinach, beet greens, lettuces, endive, swiss chard, kale

What ways does cooking affect vegetables?

texture, flavor, color, nutrients

Colors for white veggies, acids and alkalis

white in acid and yellow in alkaline water

Flavonoids

white pigments in vegetables

Caotenoids

yellow and orange pigments