Cooking Veggies
Veggie Vocab
This and That
classifying veggies
veggies
100
texture, color, flavor, nutrients of veggies
What is affected by cooking vegetables?
100

give veggies color

What are pigments?

100

high temp. long cooking, dissolving out leaching, alkalis (bake soda/hard water), plant enzymes, oxygen

What is the six factors that cause nutrient loss?

100
ovary of seed bearing plant
What is a fruit?
100
round, white fleshy root; peel wash and cut as desired
What is celery root?
200
green veggies and strong-flavored veggies
What are veggies that should be cooked uncovered?
200

pigments that range from pale yellow to white; stay white in acid; turn yellow in alkaline water (potatoes, onions, cauliflower, cabbage, white part celery, cucumber, zucchini)

What is anthoxanthins and flavonoids?

200

using a lot of liquid increases leaching; using little liquid increases time

What are reasons nutrients are about same in little and lot water cookery?

200

cucumber, pumpkin, squash, eggplant

What is a gourd? 

200
white, member of cabbage family; remove stem; peel like turnip
What is kohrabi?
300

spinach, leafy veggies, whole kernel corn, pureed squash, peas

What are veggies unsuitable for steamer cooking bec they form compact layers that impair steam's ability to circulate resulting in uneven cooking?

300

red pigments-red cabbage and beets- react strongly to acids and alkaline- acids make them bright red; alkaline turn them blue

What is anthocyanins?

300

plant acids dilute more quickly, so color better preserved

What is the reason to cook green veggies in a lot of water?

300
seeds, pods; tender-fruited veggies tomato, avocado; roots and tubers (cartos, beets, parsnip, raddish, rutebago, potato); cabbage family; onion family; leafy greens;stalks and stems; mushrooms
What are categories of veggies?
300
shitake, oyster, enoki, cremini, Portobello enoki-crisp, fruity djtaki-brown crimini-similar to button but brown Portobello-grilled large
What is the most common types of mushrooms outside of white button?
400

boiling, steaming, pan-steaming, saute, stir fry, pan fry, bake, grill, braise, deep fry

What are ways to cook veggies?

400

green coloring, green veggies; acid and long cooking turn green veggies drab olive. Cook uncovered, cook shortest time possible, cook in small batches

What is chlorophyll?

400

Don't overcook Cook near service time and in small quantities never use bake soda with green veggies cut veggies uniformly start with boiling, salted water if veggies grow above ground root veggies start with cold water Green veggies uncovered red and white in slight acid preserves color Green in neutral eater Do not mix cooked batches together

What are rules for veggie cookery?

400
100% organic- contain only organic ingreds organic- 95% organic ingreds by weight 70% organic- 'made with organ ingreds' less than 70% may not use organic on front of package
What are the requirements for organic veggies?
400
morel- bl, golden, white; conical sponge-dreod/fresh bolete-brown capped-interior white-smooth texture chanterelle-girolle-yellow-orange cook simply black trumpet- black thin
What is 4 types wild mushrooms?
500

dipped in batter, fried breaded and fried fried w/o coating small veggies in batter, scooped fritters croquettes mixed with binder, breaded and fried

What is 5 ways to deep fry veggies?

500
yellow and orange pigments; carrots, corn sweet potatoes, tomatoes, red peppers stable pigments; not affected by acids short cooking prevents dulling and preserves flavors
What is carotenoids?
500

color-bright, appearance on plate, texture-crisp tender, flavor, seasonings, sauces-light, not greasy, veggie combos-cooked separately and then combined to account for different cooking times

What is standards of quality for veggies; evaluation factors?

500
temp- 0 large ice crystals-poor handling leakage-sign of thawing freeer burn
What are things to look for that affect frozen veggie quality?
500
Reject damaged cans know drained weight-60-65% know to calculate serving check grade-color, absence of defect, sieve dizes
What is necessary for handling canned veggies?
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