Vegetable Theory

Question 1

What are the four ways in which cooking affects vegetables?

Answer 1

1. Texture
2. Flavour
3. Colour
4. Nutrients

Question 2

How does fiber affect texture? How does fiber vary?

Answer 2

Fiber structures give veggies shape and firmness

It varies:
• in different vegetables
• in different examples of the same vegetable (old vs young)
• in the same vegetable (tender tips of broccoli have less fiber than stalks)

Question 3

What is fiber made firmer by?

Answer 3

Acids (lemon, vinegar, etc)
Results in longer cooking times

Sugars (strengthens cell structure) - cook veggies first and then add syrup or sugar

Question 4

What makes fiber softer?

Answer 4

Heat (longer cooking times means softer veggies)

Alkalis (destroys vitamins and makes veggies unpleasantly mushy)

Question 5

What is another component that affects textures? What are the two kinds?

Answer 5

Starch

Dry starch (dried legumes, rice, macaroni) must be cooked in enough water for the starch to absorb and soften

Moist starch (potatoes) need to be cooked til the starch softens

Question 6

When are vegetables said to be done?

Answer 6

When they reach the desired degree of tenderness

This stage varies from veggie to veggie (squash - really soft; most others are cooking til al-dente)

Question 7

What are the 6 guidelines for achieving proper doneness?

Answer 7

1. Don’t overcook
2. Cook as close to service as possible (no steam tables)
3. If being cooked ahead of time, undercook, cool and refrigerate
4. For uniform doneness, cut uniform sizes
5. Vegetables with tough and tender parts need to be properly prepared (peel and split broccoli stalks)
6. Don’t mix batches of vegetables (they require different times)

Question 8

What are 4 ways to control flavor loss?

Answer 8

1. Cook for as short a time as possible
2. Use boiling salted water
3. Use just enough water to cover (prevent leaching)
4. Steam vegetables whenever possible (reduces leaching and shortens cooking time)

Question 9

How do you allow flavor loss?

Answer 9

Some vegetables are very pungent (onions and cabbage) so leaching and flavor loss is favorable

1. Cook in large amounts of water
2. Do not cover

Question 10

Why do you want to select fresh young vegetables?

Answer 10

Young freshly harvested vegetables have a high sugar content that makes them taste sweet

As they mature, or sit in storage, the sugar changes to starch

To keep sweetness, choose fresh vegetables but if you have to use older vegetables, cook with a little sugar to replace lost sweetness

Question 11

How do you keep white vegetables white?

Answer 11

white pigments (anthoxanthins and flavonoids) stay white in ACID (not alkaline water)

• add lemon juice or cream of tartar to water (but not too much because acid fortifies fiber and makes tough)
• cover the pot to keep acids in

Question 12

How do you keep red vegetables red?

Answer 12

Red pigment (anthocyanins) is turned bright red by acids and blue by alkalis

Add acid but not too much (fiber)

Question 13

How do you keep green vegetables green?

Answer 13

Green pigment (chlorophyll) is turned olive green by acids and longer cooking times

• cook uncovered to allow plant acids to escape
• cook for shortest time
• cook in small batches as needed rather than hold for long time

Question 14

How do large amounts of water keep pigment?

Answer 14

Leaches plant acids

Helps preserve color

Speeds cooking

Question 15

How do yellow and orange vegetables stay yellow and orange?

Answer 15

Yellow/orange pigment (carotenoids) are very stable and unaffected by acids and alkalis

• long cooking times can dull color so cook for shorter times

Question 16

What are the 6 factors for nutrient loss?

Answer 16

1. High temp
2. Long cooking times
3. Leaching
4. Alkalis (baking soda, hard water)
5. Plant enzyme
6. Oxygen (potatoes brown when cut)

Question 17

What are the advantages and disadvantages of pressure cooking, braising, baking, boiling, cutting vegetables in small pieces, and steaming?

Answer 17

Pressure cooking: short time but high temp

Braising: low temp but long time

Baking: long time but high temp (no leaching)

Boiling: faster than simmer (high temp but leaching)

Small pieces: less time but increased leaching

Steaming: some leaching but high temp

Question 18

What is the purpose of vegetables in a food service menu?

Answer 18

Good nutrition

Adding colors, flavors and textures

Question 19

Name two vegetables for roots, bulbs, flowers, fruits, leaves, seeds, and stems

Answer 19

Roots: carrots, beets
Bulbs: garlic, onions
Flowers: broccoli, cauliflower
Fruits: tomatoes, peppers
Leaves: cabbage, lettuce
Seeds: beans, peas
Stems: asparagus, celery

Question 20

What are three rules to remember when storing fresh vegetables?

Answer 20

• Do not wash before storage
• store leafy veggies in covered containers or plastic bags
• store tubers, roots and bulbs in a cool dry place (don’t refrigerate)

Question 21

What factors affect the different quality grades of canned veggies food buyers purchase?

Answer 21

Budget, quality standards and intended use impact what different institutions need

Question 22

What are the basic pre-preparation steps?

Answer 22

Clean thoroughly before cooking in cold running water

Cut food into smaller pieces

Question 23

What are some ways nutritional content can be preserved? (4)

Answer 23

• use as little water as possible
• don’t overcook
• cook in small batches as close to serving time as possible
• suit the method of cooking to the color family and strength/flavor

Question 24

What are five methods of cooking vegetables?

Answer 24

• boiling
• baking
• broiling
• sautéing
• deep frying

Question 25

What are the three convenient forms of vegetables?

Answer 25

Frozen, dried and canned