General Rules Of Vegetable Cookery

Now that you understand how vegetables change as they cook, let's summarize that information in some general rules.You should now be able to explain the reasons for each of these rules.

  • Don't overcook.
  • Cook as close to service time as possible and in small quantities. Avoid holding for long periods on a steam table.
  • If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
  • Never use baking soda with green vegetables.
  • Cut vegetables uniformly for even cooking.
  • Start with boiling, salted water when boiling green vegetables and other vegetables that grow above the ground. Roots and tubers are started in cold, salted water for more even cooking.
  • Cook green vegetables and strong-flavored vegetables uncovered.
  • To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid. Cook green vegetables in a neutral liquid.
  • Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable that has been cooked earlier and kept hot in a steam table.

Organic Foods

The law in many countries, including the United States, regulates the use of the term organic. Although many foods, including meats and poultry, can qualify for the organic label, organic vegetables, fruits, and other plant products have long been most prominent in the market.

First of all, for a food item or an ingredient in a processed food to be labeled organic in the United States, it must not contain hormones, antibiotics, synthetic pesticides, irradiated components, genetically modified organisms, or reprocessed sewage. Second, food products may be labeled in one of four ways, depending on how organic they are:

  1. The label "100 percent organic" can be used only on those products that contain only organic ingredients.
  2. The label "organic" may be used on products that contain at least 95% organic ingredients by weight.
  3. If a product contains 70% or more organic ingredients by weight, it can be labeled "made with organic ingredients." Up to three of those ingredients may be listed on the packaging.
  4. If a product contains less than 70% organic ingredients by weight, those ingredients may be listed on the ingredient information panel, but the product may not use the word "organic" on the front of the package.

The green and white "USDA ORGANIC" seal may be used on the packaging of only those products in the first two of these categories.

Continue reading here: Standards Of Quality In Cooked Vegetables

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  • emppu
    What are the rules to be observed when cooking vegetable?
    3 months ago
  • helen
    Why we dhould prepared Vegetables as close to service time as possible and in small quantities?
    7 months ago
  • Concetta
    Why it is importantto follow the general rules of vegetable cookery?
    10 months ago
  • marcel
    What are the general rules of vegetables cookery?
    2 years ago