Controlling Quality Changes During Cooking

As a cook,you have a choice of many kinds of vegetables and many cooking methods. Not surprisingly, then, you are also faced with the necessity of learning many rules for cooking vegetables.

Many guides to vegetable cookery simply present a long list of rules to memorize. You will be able to understand the principles more easily, however, if you first learn how vegetables change as they are cooked and how to control those changes. In other words,it is suggested you not just memorize what to do but understand why you do it. Cooking affects vegetables in four ways. It changes the following:

1. Texture.

2. Flavor.

4. Nutrients.

How much these four characteristics change determines whether your final product is attractive and delicious to the customer or whether it ends up in the garbage.You can control these changes if you understand how they happen.

Unfortunately, there is still legitimate controversy among chefs about proper vegetable cooking techniques. Modern technology has not yet solved all the problems that experienced chefs tackle successfully every day in the kitchen.

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