2. GENERAL RULES OF VEGETABLE COOKERY
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.
3. STANDARD QUALITY OF COOKED
VEGETABLES
1. Color
Bright, natural color
2. Appearance on plate
Cut neatly and uniformly
Attractively arranged with appropriate combinations and garnishes
3. Texture
Cooked to the right degree of doneness
Crisp – tender, not overcooked and mushy
Potatoes, squash, sweet potatoes, tomatoes should be cooked through with smooth texture
4. Flavor
Natural flavor and sweetness
Strong – flavored vegetables should be pleasantly mild, with no off flavors or bitterness
4. 5. Seasonings
Seasonings should not mask the natural flavors
6. Sauces
Do not use heavily. Vegetable should not be greasy
7. Vegetable combinations
Vegetables should be cooked separately for different cooking times, and
then combined
Combine acid vegetables like tomatoes, to green vegetables just before
service to prevent discoloration of greens
5. Frozen vegetables Canned vegetables
1. Examine all frozen productswhen
received to check quality
1. Drain vegetables and place
half the liquid in a cooking pot,and bring
to boil.
2. Frozen vegetable requires shorter time
in cooking becausethey have been
partially cooked
2. Add vegetables and heat toserving
time. Do not boil for along time
3. Cook from the frozen state.
Can be cooked directly into
steamer or boiling salted water.
3. Season liquid before adding
vegetables to blend flavors ofherbs and
spices.
4. Corn on the cob and vegetables
frozen in solid blocklike squash, should
be thawed for even cooking
4. Use butter to enhance theflavor of
most vegetables
5. Add less salt. Most frozenvegetables
are slightly salted
during processing
6. WAYS OF COOKING VEGETABLES
1. Boiling and steaming –
Vegetables are drained as soon as they are cooked and then
cool quickly under cold water to prevent overcooking from
the residual heat. They are reheated quickly by sautéing in
butter or other fat. Seasonings and sauces are added at this
stage.
2. Sautéing and Pan – Frying
Both methods may be used to complete cooking or precooked
or blanched vegetables. Also used for complete cooking of
raw vegetables.
7. 3. Braising
The blanched or raw vegetable, is placed in the pan then
liquid is added (stock, water, wine) to cover vegetables, then
cooked slowly.
4. Baking
Cooking starchy vegetables using heat of the oven, rather
than range top. Starchy vegetables are baked because the
dry heat produces a desirable texture.
5. Deep – frying
Vegetables large enough to coat with breading or batter
may be fried. Quick – cooking vegetables can be fried raw.
Some, may be precooked by simmering or steaming briefly
to reduce the cooking time in frying.
8. PREPARE AND COOK SEAFOOD DISHES
Seafood is any form of sea life regarded as food by humans. Seafood
includes fish and shellfish. Shellfish include various species of
mollusks, crustaceans, and echinoderms. A wide variety of fish and
seafood are available in the market from many different sources.
There are so many methods for cooking seafood, most of them are
fast and easy, making them the perfect choice for a quick and healthy
meal. This lesson provides information about fish and shellfish, ways
on preparing and cooking fish, along with some of the most popular
seafood recipes, and presenting and storing seafood.
9. CLASSIFICATIONS OF SEAFOOD
Fish products are divided into two categories
1. Fin fish – fish with fins and internal
skeletons
A. Saltwater fish –
-Flatfish
Flounder
Sole
- Round fish
Black sea bars
Bluefish
Cod
Grouper
B. Freshwater fish
Cat fish
Eel
10. 1. Shell fish – fish with external shells but no internal bone
structure.They have hard outer shells.
• Two classifications of Shellfish
A. Mollusks – are soft sea animals
Bivalves – they have a pair of hinged shells (clams, oysters)
Univalves – they have a single shell (abalone)
Cephalopods – (octopus, squid)
11. 1.Crustaceans – are animals with segmented shells and jointed
legs (shrimps, crabs)
13. • Composition and Structure:
• Fish consists of water, protein, fats and small amount of
minerals andvitamins.
• Fish has very little connective tissue. It means:
1. Fish cooks very quickly, even at low heat.
2. Fish is naturally tender. High heat will result to toughening of protein.
3. Moist-heat methods are used not to create tenderness but to
preservemoistness and provide variety.
4. Cooked fish must be handled very carefully.
1. Fat Fish -- are those that are high in fat. (salmon, tuna, trout, mackerel)
2. Lean Fish – are those that are low in fat. (sole, cod, red snapper, bass)
