Topic 6: Vegetable Cuisine

What are the four ways in which cooking affects vegetables?

1. Texture

2. Flavour

3. Colour

4. Nutrients

What is the purpose of Fibre in vegetables?

Fibre in vegetables gives, shape and firmness, made softer by heat and alkali, and made firmer by acids and sugars.

What should you add to red vegetables to keep the colour?

You should add acid to retain the colour.

What happens if you add acid to green vegetables?

If acid is added to green vegetables, it can get brown and mushy.

What should be added to the water when boiling ALL vegetables?

You should add salt

List 3 examples of Gourds

1. Pumpkin

2. Cucumber

3. Squash

List 3 examples of Roots & Tubers

1. Beets

2. Potato

3. Carrots

List 3 examples of Stalks & Shoots

1. Artichokes

2. Celery

3. Fennel

At what time should you cook vegetables for an event/service?

Closer to event/service time

Which cooking method is used when vegetables are partially cooked and then submerged in ice water to stop the cooking process?

The method to stop the cooking process is blanching.

Which vegetables do you need to wash before using?

ALL VEGETABLES

What temperature should frozen vegetables be received and stored at?

-18°C

What is the proper temperature to store MOST fresh vegetables at?

The temperature to store most vegetables is 2°C to 4°C