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TLE Effects Of Cooking Vegetables And General Rules Of Vegetables In Cookery Flashcards

1
Q

What are the Effects of cooking vegetables

A
  1. Changes in texture
  2. Water is either lost or absorbed
  3. Changes in color
  4. Changes in nutrients
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2
Q

Fibers are often softened or toughened

A

Changes in texture

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3
Q

What are the changes in texture

A

A. Cellulose and hemicellulose
B. Addition of acid toughen fibers
C. Addition of alkali like baking soda soften hemicellulose
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime

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4
Q

heating generally softens fibers

A

A. Cellulose and hemicellulose

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5
Q

What is calcium from lime

A

Apog

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6
Q

What are the effects of Water is either lost or absorbed.

A

A. Vegetables contain high amount of water, leafy and
succulent vegetables lose water and become limp.
B. Vegetables with significant amount of starch (dried beans,
root crops, tubers) absorb water because of the hygroscopic property of starch.

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7
Q

What effects of cooking vegetables is this?
B. Vegetables with significant amount of starch (dried beans,
root crops, tubers) absorb water because of the
hygroscopic property of starch.

A

Water is either lost or absorbed

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8
Q

What effects of cooking vegetables is this ?
A. Vegetables contain high amount of water, leafy and
succulent vegetables lose water and become limp.

A

Water is either lost or absorbed

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9
Q

What effects of cooking vegetables is this
A. Cellulose and hemicellulose

A

Changes in texture

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10
Q

What effects of cooking vegetables
B. Addition of acid toughen fibers

A

Changes in texture

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11
Q

What effects of cooking vegetables is this
C. Addition of alkali like baking soda soften hemicellulose

A

Changes in texture

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12
Q

What effects of cooking vegetables is this
D. Addition of lime causes firmness or delay softening due to the
reaction of calcium from lime

A

Changes in texture

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13
Q

Cooking for a short time, helps maintain color.

A

Changes in color

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13
Q

what is the effect of acid on the pigment chlorophyll

A

olive green

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13
Q

The effect of heat, acid, alkali, and metal on the pigment

A

Changes in color

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14
Q

what is the effect of acid on the pigment
anthocyanins

A

color is stable

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15
Q

what is the effect of acid on the pigment
carotene

A

little effect

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16
Q

what is the effect of acid on the pigment
anthoxanthins

A

no effect

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17
Q

what is the effect of alkali on the pigment
anthocyanins

A

Deeper red
purple or blue
depending on
alkalinity

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17
Q

what is the effect of alkali on the pigment
chlorophyll

A

Intensifies
green color

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17
Q

what is the effect of alkali on the pigment
carotene

A

Little effect

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18
Q

what is the effect of prolonged
cooking on the pigment chlorophyll

A

Olive green

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18
Q

what is the effect of alkali on the pigment
anthocyanins

A

Yellow

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18
Q

what is the effect of prolonged
cooking on the pigment carotene

A

Little effect
unless
excessive
way darkens

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19
Q

what is the effect of prolonged
cooking on the pigment anthocyanins

A

Little effect

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19
Q

what is the effect of prolonged
cooking on the pigment anthoxanthins

A

Darken if
excessive in
the presence
of iron

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20
Q

what is the effect of Solubility in
water on the pigment chlorophyll

A

Slightly
Soluble

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20
Q

what is the effect of Solubility in
water on the pigment carotene

A

Slightly
Soluble

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21
Q

what is the effect of Solubility in
water on the pigment anthoxanthins

A

very
Soluble

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22
Q

what is the effect of Solubility in
water on the pigment anthocyanins

A

very
Soluble

23
Q

what are the Changes in nutrients

A

A. Carbohydrate
B. Protein become more soluble and digestible
C. Vitamin may be destroyed in heat like vitamin C
D. Minerals are washed into the cooking liquid or oxidized

24
Q

gelatinization of starch

A

A. Carbohydrate

25
Q

dry heat cooking

A

A. Carbohydrate

25
Q

dextrinization of starch

A

A. Carbohydrate

26
Q

carmelization of sugar

A

A. Carbohydrate

27
Q

moist heat cooking

A

A. Carbohydrate

28
Q

what are General Rules of Vegetable Cookery

A
  • Don‘t overcook.
  • Prepare vegetable as close to service time as possible and in small quantities.
  • If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
  • Never use baking soda with green vegetables.
  • Cut vegetables uniformly for even cooking.
  • Cook green vegetables and strong – flavored vegetables uncovered.
28
Q

what are effects of nutrients in Carbohydrate

A
  • moist heat cooking
    – gelatinization of starch
  • dry heat cooking
    – dextrinization of starch
  • carmelization of sugar
29
Q

what are the Standard Quality of Cooked Vegetables

A
  1. Color
  2. Appearance on plate
  3. Texture
  4. Flavor
  5. Seasonings
  6. Sauces
  7. Vegetable combinations
29
Q

Potatoes, squash, sweet potatoes, and tomatoes should be cooked through with a smooth texture.

29
Q

Bright, natural color

30
Q

Cut neatly and uniformly

A
  1. Appearance on plate
30
Q

Cooked to the right degree of doneness: Crisp-tender, not overcooked and mushy.

31
Q

Attractively arranged with appropriate combinations and garnishes

A
  1. Appearance on plate
32
Q

Natural flavor and sweetness

33
Q

Seasonings should not mask the natural flavors

A
  1. Seasonings
33
Q

Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness

34
Q

Do not use heavily.

35
Q

Vegetable should not be greasy

36
Q

Vegetables should be cooked separately for different
cooking times, and then combined

A
  1. Vegetable combinations
37
Q

Combine acid vegetables like tomatoes, to green vegetables just before service to prevent discoloration of
greens.

A
  1. Vegetable combinations
38
Q

what are the Culinary Terms of Vegetables

A
  1. Bouquet ere
  2. Printaniere
  3. Jardinière
  4. Primeurs
  5. Clamart
  6. Ceecy
  7. Doria
  8. Dubarry
  9. Femiere
  10. Florentine
  11. Forestiere
  12. Judic
  13. Lyonnaise
  14. Nicoise
  15. Parmientier
  16. Princesse
  17. Provençale
38
Q

Assortments of fresh vegetables like carrots, turnips, peas, pearl onions, green beans, cauliflower, asparagus and artichokes.

A

Culinary Terms of Vegetables

38
Q

spring vegetables

A

Printaniere

38
Q

bou quet of vegetables

A

Bouquet ere

38
Q

spinach

A

Florentine

38
Q

garden vegetables

A

Jardinière

38
Q

first

38
Q

peas

38
Q

cauliflower

38
Q

cucumbers cooked in butter

39
Q

carrots

39
Q

carrots, turnips, onions, celery cutinto uniform slices

39
Q

mushrooms

A

Forestiere

39
Q

onions

39
Q

tomatoes concasse cooked with garlic

39
Q

asparagus

39
Q

braised lettuce

39
Q

potatoes

A

Parmientier

39
Q

B. Protein become more soluble and digestible

A
  1. Changes in nutrients
39
Q

tomatoes with garlic, parsley and sometimes mushrooms or olives

A

Provençale

39
Q

A. Carbohydrate

A
  1. Changes in nutrients
39
Q

D. Minerals are washed into the cooking liquid or oxidized

A
  1. Changes in nutrients
39
Q

C. Vitamin may be destroyed in heat like vitamin C

A
  1. Changes in nutrients

EXAMS (80 decks)

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