Podcast
Questions and Answers
What are the four ways in which cooking affects vegetables?
What are the four ways in which cooking affects vegetables?
- Texture, flavor, color, and nutrients (correct)
- Texture, flavor, color, and smell
- Texture, flavor, color, and temperature
- Texture, flavor, color, and humidity
All vegetables contain the same amount of fiber.
All vegetables contain the same amount of fiber.
False (B)
What is the effect of acids on fiber in vegetables?
What is the effect of acids on fiber in vegetables?
Acids extend the cooking time
Sugar ___________ cell structure in vegetables.
Sugar ___________ cell structure in vegetables.
Why do older, tougher carrots contain more fiber?
Why do older, tougher carrots contain more fiber?
Modern technology has solved all the challenges that skilled chefs face every day in the kitchen.
Modern technology has solved all the challenges that skilled chefs face every day in the kitchen.
Match the following vegetable characteristics with their effects on cooking:
Match the following vegetable characteristics with their effects on cooking:
Why is it important to understand how vegetables change during cooking?
Why is it important to understand how vegetables change during cooking?
What is the effect of heat on fiber in vegetables?
What is the effect of heat on fiber in vegetables?
Adding baking soda to green vegetables makes them softer and retains their vitamins.
Adding baking soda to green vegetables makes them softer and retains their vitamins.
What is the purpose of soaking dried beans before cooking?
What is the purpose of soaking dried beans before cooking?
Vegetables are said to be done when they have reached their desired degree of ______________.
Vegetables are said to be done when they have reached their desired degree of ______________.
What should you do to achieve uniform doneness in vegetables?
What should you do to achieve uniform doneness in vegetables?
It is recommended to overcook vegetables to ensure they are fully cooked.
It is recommended to overcook vegetables to ensure they are fully cooked.
Match the following vegetables with their special treatment for cooking:
Match the following vegetables with their special treatment for cooking:
What should you do if you need to cook vegetables in advance?
What should you do if you need to cook vegetables in advance?
Why is it advisable to remove some of the flavor from certain strongly flavored vegetables?
Why is it advisable to remove some of the flavor from certain strongly flavored vegetables?
Overcooking vegetables in the cabbage family can lead to desirable flavor changes.
Overcooking vegetables in the cabbage family can lead to desirable flavor changes.
What happens to flavors during the cooking process?
What happens to flavors during the cooking process?
Steam cooking prevents _______________ loss while also reducing cooking time.
Steam cooking prevents _______________ loss while also reducing cooking time.
Why is it recommended to start vegetables in boiling water?
Why is it recommended to start vegetables in boiling water?
It's recommended to mix batches of cooked vegetables.
It's recommended to mix batches of cooked vegetables.
Match the following vegetables with their characteristics:
Match the following vegetables with their characteristics:
Why should cabbage and its cousins be cooked fast and uncovered?
Why should cabbage and its cousins be cooked fast and uncovered?
Which of the following vegetables contain red pigments known as anthocyanins?
Which of the following vegetables contain red pigments known as anthocyanins?
Acids make red pigments brighter blue.
Acids make red pigments brighter blue.
Why is it important to cook red vegetables for a short time?
Why is it important to cook red vegetables for a short time?
Chlorophyll gives ___________________ colour to green plants.
Chlorophyll gives ___________________ colour to green plants.
What is the effect of acids on green vegetables?
What is the effect of acids on green vegetables?
Steaming is a slow way to cook green vegetables.
Steaming is a slow way to cook green vegetables.
Why is it important to cook green vegetables uncovered?
Why is it important to cook green vegetables uncovered?
Match the following vegetables with their characteristics:
Match the following vegetables with their characteristics:
What is the main goal of cooking vegetables?
What is the main goal of cooking vegetables?
Vegetables are less valued today than they were in the past.
Vegetables are less valued today than they were in the past.
Why do vegetables require special handling?
Why do vegetables require special handling?
Freshness is the most appealing and attractive trait of vegetables, and it must be preserved with extreme ______.
Freshness is the most appealing and attractive trait of vegetables, and it must be preserved with extreme ______.
What is the main reason why vegetables are valued today?
What is the main reason why vegetables are valued today?
Match the following headings with their corresponding sections:
Match the following headings with their corresponding sections:
Cooks should approach vegetables with understanding and disrespect.
Cooks should approach vegetables with understanding and disrespect.
What is the result of cooking vegetables?
What is the result of cooking vegetables?
Study Notes
Controlling Quality Changes during Cooking
- Cooking affects vegetables in four ways: texture, flavor, color, and nutrients.
- Controlling these changes is crucial to achieve an appealing and delicious final product.
Controlling Texture Changes
- Fiber:
- Gives vegetables form and rigidity
- Amount of fiber varies depending on the vegetable, its age, and the part of the vegetable
- Fiber is softened by heat and alkalis, but made firmer by acids and sugars
- Starch:
- Influences texture
- Cook dry starchy foods in enough water to soften starch granules
- Moist starchy vegetables require cooking to soften starch granules
- Doneness:
- A vegetable is done when it reaches its desired degree of softness
- Varies by vegetable, with some being fully cooked when soft, and others being best when crisp-tender or al dente
Guidelines for Achieving Proper Doneness in Vegetables
- Don't overcook
- Cook as close to service as possible
- If vegetables must be cooked in advance, slightly undercook them, cool rapidly, and refrigerate
- Cut vegetables into uniform pieces before cooking for uniform doneness
- Treat vegetables with both tough and tender parts specially to avoid overcooking
Controlling Flavor Changes
- Most flavors are lost during cooking as they dissolve in the cooking liquid and evaporate
- Flavor loss can be managed by:
- Cooking for the shortest time possible
- Using boiling, salted water
- Steaming vegetables when appropriate
- Strong-flavored vegetables may require removal of some flavor to make them palatable
Cooking Produces Flavor Changes
- Cooking causes chemical changes that alter the flavor of vegetables
- Overcooking causes unfavorable alterations in cabbage family members
Controlling Color Changes
- Red vegetables:
- Contain red pigments (anthocyanins) that react strongly to acids and alkalis
- Acids make them brighter red, while alkalis turn them blue or blue-green
- Use a little acid when cooking, and minimize cooking time and water to preserve color
- Green vegetables:
- Contain chlorophyll, which gives them their green color
- Acids are enemies of green veggies, causing them to turn dull olive green
- Maintain color by cooking uncovered, cooking in the least possible time, and minimizing cooking time on a steam table
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Test your knowledge of controlling quality changes during cooking, including texture, fiber, starch, and achieving proper doneness in vegetables. Explore how cooking produces flavor changes and more!
