TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 16 - Wayne Gisslen
Chapter 16 - Understanding vegetables. After reading this chapter, you should be able to: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;. | Chapter 16 Understanding Vegetables Chapter Objectives 1. Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables. 2. Cook vegetables to their proper doneness. 3. Judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables. 4. Perform the pre-preparation tasks for fresh vegetables. 5. Calculate yields based on trimming losses. 6. Determine the quality of frozen, canned, and dried vegetables. 7. Prepare vegetables using the batch cooking method and the blanch-and-chill method. 8. Store fresh and processed vegetables. Vegetables Were at one time, abused, neglected, and unimportant. Today, vegetables are appreciated for their nutrition, variety, flavor, eye appeal, and sophistication. Vegetables are highly perishable. Controlling Quality Changes During Cooking Cooking affects vegetables in four ways: Texture Flavor Color .
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