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methods of cooking fruits and vegetables


Leave to stand for 1 minute. Cool 30 minutes, or until no longer warm. Boiling fruits and vegetables in water are the best method for hard ones such as green beans, broccoli, apples, or carrots. It is also used for tender leafy greens and herbs (spinach or basil.) This experiment was performed to look into the effects of assorted cooking methods on vitamin C concentration in veggies. If you want it a bit zingier, add some capers. Apples are one fruit that is baked. No matter what method you use, take care not to overcook fruit. • Vegetable stew: Use classic stewing vegetables such as potatoes, carrots, onions, green beans and celery. Add some red or black beans, and season with your favorite salsa before serving over rice. In fact, cooking methods such as baking, microwaving and stir-frying can increase the antioxidant activity of many vegetables, such as celery, carrots … • Kale: add a handful of chopped currants and season well with salt and pepper. Fruits, Vegetables - Composition and nutritive value, Principles of cooking. • Red peppers: Heat the oven to 450 degrees, and put the peppers in. Vegetables are usually roasted at 190-200°C. *Boiling Boiling is fast and easy to control. The secret is to use as little water as possible and avoid overcooking so all the vitamins and flavour are retained. • Apples: Remove the core, and fill with fruit and nuts before baking. This section includes preparation methods, cooking methods, and varieties for many types of fruit. People need to be consumed every day because they're an essential source of vitamins, mineral substances, water and roughage. If you’re running out of methods to cook fruit and veggies, and are doing it the same old way every time it can get boring very quickly. However, it's easy to overcook vegetables when boiling, and this method washes away flavor. Dry until shriveled and leathery for snacking, or brittle for longer storage. Coated vegetables are usually shallow fried. • Green beans: Add chopped onion and put a clove or garlic in the cooking water. • Any of your favorite veggies: Add citrus juice and zest to the water for bold, new flavors. 200. To get the most effective value from vegetables, they should be kept, prepared and boiled carefully, so the food value is preserved. Refrigerate, and use in your salads, sandwiches, or antipasto dishes. • Kabobs: For the perfect summer dish, grill tenderloin, mushrooms, bell peppers and onions. Cooking of fresh fruits and vegetables: All fruits and vegetables were boiled for 30 minutes and when cooked by microwave, the cooking time was 15 minutes. Microwave or steam the vegetables instead of baking, roasting, frying or sauteing them. The key is to ensure you don’t overcook them, or else you won’t get the benefits and it might taste burnt and rubbery. Apples, Kiwis, Pears, etc. • Chickpeas: Add chickpeas to canned tomatoes, along with eggplant, peppers and oregano. Boiled vegetables need further embellishment, such as a compound butter or vinaigrette.Try with nonporous green vegetables, such as green beans or snap peas. The various ways in which cooking affects vegetables should be thoroughly understood by the housewife. • Sweet potato: Cut thin slices of sweet potato to roast into chips. Choose from 500 different sets of methods of cooking vegetables flashcards on Quizlet. Boiling. Steaming is good for retaining nutrients, such as vitamins B and C. You need to be careful not to overcook vegetables if using a pressure cooker or steamer as these reduce cooking time. The less time fruit is exposed to heat, the better it retains its shape. Cooking vegetables in water destroys some of its nutrients. Roast until tender for a heavenly side dish. • Frozen mixed vegetables: Stir-fry, flavor with herbs, and add a dash of reduced sodium soy sauce. The collected juices were filtered through 5-fold muslin cloth and stored in clean, tightly closed dark containers. Guiding hand. Peel off the skins, slice them, then add olive oil, garlic and rosemary. • Cabbage: Stew with tomatoes and garlic, and serve over rice for a side dish with a twist. Boiling is a simple and healthy way of cooking fruits and vegetables, and it’s a great way to avoid adding fat or salt from oil and butter. • Apples: Remove the core, and fill with fruit and nuts before baking. A chef's knife. Use a touch of butter smeared on the cob to make them stick. • Cauliflower: Pre-steam the cauliflower, then sauté in oil with nutmeg. Add herbs and spices to taste. Frying includes stir, shallow and deep frying. Here are a few that are often used in vegetable preparation. • Corn on the cob: Peel the corn husks off and clean up the cobs. • A medley of vegetables: Season with herbs, and serve over couscous. Since the majority of fruits and vegetables have short growing seasons, processing and preserving techniques can be used to make produce last longer. Methods of cooking vegetable dishes 1. One of the oldest methods of preserving food, salting can be used for meat and fish, as well as sliced vegetables. Braising is a slow method of cooking in liquid. Sautéing – a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat – can be a good choice for certain vegetables. Green vegetables are started in boiling water, then placed in cold water to stop further cooking and colour loss. • Artichokes: These need steaming for around an hour to get the leaves perfect for dipping. Add some red or black beans, and serve over rice. • Pear and apple slices: Peel the slices, and add to a skillet with a little butter. What is the most important tool in the kitchen? Root vegetables are started in cold water. A simple system to capture these is cooking soups. View Summary - Cooking Methods for Fruits, Vegetables, and Herbs.docx from ENGLISH 92 at Baltimore City Community College. • Potatoes: Top with broccoli and cheese. • Broccoli rabe: Blanch in salted water to reduce the bitterness, then cook like ordinary broccoli. Pour off water. Roasting is suited to cooking starchy vegetables such as potatoes and pumpkins. Store in an airtight container in a cool, dry place. This method works best for sturdy and tough vegetables, like winter squash, root vegetables, and beans and legumes, or fibrous veggies like … Starchy products are suited to deep frying as they do not require coating. Some winter vegetables cut in large pieces – parsnips, turnips, rutabaga, beets, sweet potato are some good choices. If you want to be meat free, add some canned beans like kidney beans or black beans instead. 100. Place fruit on drying trays. Chopping is about as basic as you can get, and it’s something that seasoned home cooks might take for granted. Coat lightly with olive oil, sprinkle with your favorite herbs, and roast at 425° for 30-40 minutes until tender and browned. That’s why chopping is the first and foremost skill to master if you want to become a better cook and eat more vegetables. Boiling your vegetables can lead to almost 70% of their nutrients being destroyed, so we’ve made a short list of different cooking methods that can help to retain as much of your foods nutritional value as possible. Examples include fritters and patties. Method of Cooking Vegetables. They also keep a lot of their nutrients since it is such a fast method of cooking. Baking is suitable for vegetables that form steam, and keep moist when baking. • Almonds: blanch almonds in water for 15 seconds. Vegetables are usually baked at around 180-220°C. They are not typically used as a side dish but rather are wonderful additions to soups and stews. Dried fruits and vegetables make tasty snacks and store well for cooking later. However, certain cooking methods can actually lead to a lot of the nutrients being sucked out of your fruits and vegetables, which is not something you want! Green vegetables are started in boiling water, then placed in cold water to stop further cooking and colour loss. Learn methods of cooking vegetables with free interactive flashcards. Miscellaneous. To incorporate this recommendation into your meal plan, Michigan State University Extension recommends varying your cooking methods. • Chopped vegetables: Put your favorite veggies in a bowl with an egg or two and microwave for a quick yet nutritious breakfast. Microwave Methods: For firm vegetables (e.g. * 2. • Frozen or canned veg: For the busy nights sometimes only microwaving will do. One type of grilling is the one that is commonly used by the people in the village. of fruits and vegetables. Shake it up a bit by trying a different way of cooking your favorites. If you like a spicy kick, add some diced jalapeno and serve over brown rice. Sautéing involves cooking veggies over high heat in a pan with a bit of oil and aromatics. • Eggplant: Grill along with portabella mushrooms and zucchini for a tasty wrap filling. • Cranberries: Make a sweet cranberry relish by microwaving with orange zest, sugar and water. “Once vegetables start to lose their texture and brightness, it’s an indication that they’ve started to lose antioxidant capacity as well,” says Jones. Cooking foods on a hot, flat surface. The high temperature but does not destroy micro-elements dissolve them in water. What is griddling? • Butternut squash: Simply season with salt and pepper, then add a drizzle of olive oil. For a different take, add chopped tomato and basil. • Winter vegetables: Cut the veggies into large chunks. • Frozen corn: Stew with onions, peppers, celery and salsa. Tired of The Same Ol’ Cup of Joe? What is your hand called when it's not cutting something? Roasting is a great low-maintenance method for cooking vegetables. Add 1-3 tablespoons of water, depending on quantity. Coat in a mix of seasonings such as oregano, pepper, onion, chili powder and salt. Here’s 10 healthy ways to cook your fruit and vegetables: • Sweet potato fries: Cut up into slices, season with olive oil, cayenne pepper and a pinch of salt. • Onions: Add peppers, zucchini, corn and jicama. 7 Exciting Ways to Drink Your Coffee! It is not used much today as the preparation time is too long. carrots, French beans, broccoli or cauliflower): Arrange the vegetables around the outer edge of a large, shallow dish. If you’re running out of methods to cook fruit and veggies, and are doing it the same old way every time it can get boring very quickly. This is where the fruit is wrapped and baked in puff or filo pastry, which keeps in the aroma and flavour. Cook them in canned tomato sauce. Below are two simple recipes that use different cooking methods (sautéing and grilling) which will help you add extra servings of fruits and vegetables to your plate. For instance, boiling in water, which is probably one of the most common ways of cooking vegetables, is decidedly advantageous in some respects, but the water dissolves much of the soluble material, such … When a recipe calls for “1 onion, chopped,” it means that you need to cut t… Fruit. Remove from drying trays. Drying requires hot days, an oven, or a dehydrator. The term vegetable is used to refer to those plants or parts of plants that are served raw or cooked as a part of the main course of a meal. • Red potatoes: Roast whole red potatoes in the oven after tossing them in olive oil, garlic and rosemary. Boiling involves cooking in salted or unsalted water. Spring Vegetable … Shake it up a bit by trying a different way of cooking your favorites. … Fry until tender. • Broccoli and cauliflower: Use these blanched veggies on a vegetable platter for snacks and appetizers. • Pineapple, peaches or mango: Grill and then top with a dollop of low-fat ice cream, frozen yogurt or sherbet. What is simmering? Methods of cooking vegetables and fruit. Run the food under cold water to remove any bacteria, dirt, insects or pesticides. Different cooking methods may include grilling, sautéing, boiling and baking. Ratio ( between two and five percent salt per 4 quarts water ) add citrus juice and zest to water! Cut something into small pieces clean, tightly closed dark containers cook ( use 1 table... The superfood with garlic and rosemary recommends varying your cooking methods on vitamin C concentration in veggies used tender... Every day because they 're an essential source of vitamins, mineral substances, water and.. 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