| A | B |
|---|
| 2 Pre-cooking methods | blanching and par-boil |
| 5 main cooking/finishing methods | Simmer, saute, steam, fry, bake/roast |
| what do you do to stop the pre-cooking process | always shock in an ice bath |
| 5 steps of the vegetable cooking procedure | prep, pre-cook, cook, combine/top with sauce, season and garnish |
| 2 main components | fiber and starch |
| 3 ways fiber is softened | heat, longer cooking times, alkalis |
| 2 types of starches | dry and moist |
| pigment does what | gives a vegetable color |
| 4 main color groups of veggies | white, red, green, orange/yellow |
| white pigment | flavones |
| red pigment | anthocyanins |
| anthocyanins are primary color in | red cabbage and beets |
| anthocyanins are secondary color in | blueberries |
| green pigment | chlorophyll |
| key to great green vegetables | short proper cooking |
| yellow and orange pigments | carotenoids |
| carotenoids is primary color in which vegetables | carrots, corn, winter squash, sweet potatoes, tomatoes, and red peppers |
| how to tell when dense vegetables are done | fork tender |
| how to tell when delicate vegetables are done | tender but still has a "bite" |
| what vegetables do you not cover | green and strong flavored vegetables (i.e. cabbage, brussel sprouts, broccoli) |
| do you pre-cook moist or delicate vegetables | no |
| if veggies grow above ground, what type of water do you start it in | boiling water |
| if veggies grow below ground, what type of water do you start it in | cold water and bring to a boil |
| 6 factors in nutrient loss | 1) high temps 2) long cooking times 3) leaching out 4) alkalis-baking soda 5) plant enzymes 6) oxygen |
| the ___(more or less) liquid used, the more nutrients are retained | less |
| 2 things that make fiber firmer | acids and sugars |
| flavones (white pigment) is primary color in what | onions, cauliflower, white cabbage, white parts of celery, cucumber, zucchini |
| acids and alkalis do what to white veggies | acids: stay white. Alkalizes: turn yellow |
| what color do white veggies turn when overcooked | yellowish gray |
| anthocyanins (red pigment) primary color in 2 veggies | red cabbage and beets |
| anthocyanins (red pigment) secondary color in | blueberries |
| acids and alkalis do what to red veggies | acid: turns brighter red. Alkalis: turn blue or bluish/green |
| what color are overcooked red veggies | greenish blue and faded |
| acids and alkalis do what to green veggies | acid: turns drab olive green. Alkalis: bright green (too green) |
| what color are overcooked green veggies | drab olive green |
| carotenoids (yellow and orange) is primary color in what veggies | carrots, corn, winter squash, rutabaga, sweet potatoes, tomatoes, red peppers |
| acids and alkalis do what to yellow/orange veggies | acid: Little change, but makes it tough. Alkalis: little change |
| what happens to the color of yellow/orange veggies when overcooked | faded color |
| do you ever use baking soda to brighten green veggies | never |
| what veggies do you cook covered | everything other than green and strong flavored |
| if marinating veggies, how long to marinate | 1 hour |
| to cook partially & briefly in boiling water or hot fat | blanching |
| to cook partially in boiling or simmering liquid | parboiling |
