what are the four types of preparing vegetables

vegetables should be crisp and bright in colors

different in color, shape, texture, and sometimes flavor

freshness, absence of decay/insect infestation, no mechanical damage//injury, right degree of maturity, and variety

cooking activates flavor molecules and provides textural changes to veggies

1. wash all veggies thoroughly 2. scrub unpeeled veggies such as potatoes 3. wash green leafy veggies in different changes of cold water to eliminate dirts 4. after drain, cover lightly to prevent drying, and refrigerate

do not soak vegetables for long period to prevent nutrient and flavor loss 2. veggies such as broccoli, cauliflower, and cabbages shoukd be soaked for 30 minutes to eliminate insects and dirts 2. limp veggies should be soaked briefly to restore crispiness

1. Peel vegetables as thinly as possible 2. cut vegetables into uniform pieces 3. treat vegetables that brown easily with acid such as eggplant, potatopes, sweet potatoes. 4. save edible trim for pures, soups, and stocks.

fresh produced should remain unrefrigerated for not longer than 2 hours

boiling, steaming, blanching, roasting, stir-frying, and griddling

kitchen professionals are combining more vegetables into their menus

fastest and easy control type. the secret is to use as little water as possible

best way to retain flavor, color, and vital nutrients there are 2 ways to steam.

steaming it with water, or wrapping vegetables in foil or parchment paper and cook it in the oven for180 degree celcius mark 4 for 20 minutes, letting them cook with their own vegetable juices

technique used to soften vegetables adn to remove their raw edge before adding into salads. they should be blenched before they are frozen as this destroy enzymes that cause deterioration

this works by intensifying flavors and causing sugar fructose to be caramelized. and for the best result, preheat in the oven at 220 degree celcius gas mark 7

uses very little oil and cooks vegetables quickly. vegetables should be cut into small even size pieces. and they should be cook it batches, and if u want to add sauce, add it at the very end then serve immediately

barbecuing and griddling are direct-heat cooking method. they should slice vegetables so they sit flat on pan then brush with little oil. avoid pricking them while cooking as this release their juices, and move them only once

natural sugar that provide sweetness to vegetables

forms a product called monosodium glutamate when combined with sugar. found in large amount of fresh and young vegetables

give characteristics like strong flavor, and odor for vegetables like leek, onion, garlic, and chives