TLE

• Vegetable


  any plant whose fruit, seeds, roots tubers, bulbs, stems, leaves or flower parts are used as food
• Vegetable


  examples are tomato, been beet, potato, onion, asparagus, spinach, or cauliflower
• Vegetable


  any savory or less sweet-tasting plant
• Fruit


  seed-bearing part of a flowering plant or tree that can be eaten as food
• Fruit


  examples are avocados, cucumbers, squash, tomatoes
• Fruit


  any sweet-tasting plant product with seeds
• Peeler


  a device for removing the skin from fruit and vegetables
• Paring knife


  small knife used mainly for peeling fruits and vegetables
• Chef’s knife


  used for cutting meat, dicing vegetables, slicing herbs, and chopping nuts
• Cutting board


  kitchen utensil used as a protective surface on which to cut or slice fruits and vegetables
• Tongs


  tool used to grip and lift objects instead of directly holding them with hands
• Mortar & Pestle


  tool used to prepare ingredients or substances by crushing and grinding them into a fine paste or powder
• Colander


  kitchen utensil used to strain foods such as pasta or to rinse vegetables
• Saute pan


  cooking utensil used to saute foods like vegetable and other ingredients
• Steamer


  small kitchen appliance used to cook by means of holding the food in a closed vessel reducing steam escape
• Serving bowl


  round dish or container typically used to prepare and serve food
• Cook vegetables in the smallest amount of liquid as possible
• Cook vegetables the shortest amount of time for the desired tenderness
• For vegetables that have skin, scrub well and cook on whenever possible
• Follow the recipe or directions when cooking vegetables
• When vegetables are cut, pieces should be uniform to allow for even cooking
• Cook vegetables just-in-time for serving on the line.
• Cook vegetables so they have an appealing appearance. Follow the recipe or directions for cooking a vegetable to maintain a bright color.
• The green comes from chlorophyll, a color that is affected by both heat and acid
• when green vegetables are cooked, some acids are released in the steam
• when steam cannot escape, it condenses to water that has the acid in it, then it falls back on the food, turning it into a dull olive-green color
• an acid such as lemon juice should never be added to a green vegetable during cooking
• • it is also a mistake to add baking soda to green vegetables, although it makes the green color brighter, it destroys vitamins and can cause some vegetables like broccoli to feel slippery
• Orange and Yellow Vegetables


  these vegetables are more stable than green vegetables
• during cooking, orange-colored vegetables may become more yellow but there is little change
• follow recipe or directions to avoid overcooking these vegetables because they will become mushy in appearance and in texture
• All vegetables have some change of flavor during cooking
• The flavor of the vegetable is affected by the way it is cooked and by the seasonings added to it
• Cooking in too much water also affects the flavor of vegetables because some parts of the vegetables that affects flavor are dissolved and lost in water
• by cooking vegetables just in time, for serving, they do not have to be held long and will have a better quality as well as maintain their temperature.
• Blanching - plunging food into hot water then immediately removing it from heat source
• Raw - not heated at all; served cold or at room temperature