G10 Preparing Vegetable DIshes Flashcards
preparation
Washing = Knife skills Season Storage =Airtight
General Guideliness in Cooking
Avoid using a lot of liquid in cooking
Avoid soaking vegetable for a longer period of time
Reduce cooking time to prevent overcooking and the deterioration of flavor, texture, appearance and nutrient content.
The herbs and spices added to vegetables should be allowed to cooked just long enough to develop their flavor.
Use microwave, as it cuts cooking time and water use.
Always choose fresh, ripe vegetables that are in season, as these contains the most nutrients
Cook vegetables at most 20 minutes before serving to ensure that they are at the peak of quality.
Use the method of cooking appropriate for the type of vegetables.
is a cooking method that makes use of steam, or the vapor arising from a heated liquid
steaming
vegetables are added to a pot of boiling water with a small amount of salt and cooked until the color is more vibrant
boiling
is to cook food in a small amount of oil or fat in a pan or pot over relatively high heat while stirring often.
sauteing
the vegetables are cooked slowly in the oven.
roasting
vegetables are seared at high temperature and allowed to finish cooking a small amount of liquid , typically in a covered pot or pan..
braising
makes use of dry heat to cook food
baking
means to cook vegetables be briefly immersing them in boiling water and then then punching them in iced water or simmering them with cold running water to stop the cooking process
blanching
is a cooking method wherein dry heat is applied from below or above the food being cooked
grilling