Vegetable+Preparation

Flavors and colors undergo changes and some nutrients may be lost.
 * FOOD SCIENCE OF COOKING ||
 * Changes: Cellulose (fiber) softens to make chewing easier. Starch absorbs water, swells and becomes easier to digest.

// Crisp-tender:  //Veggies are tender but still slightly firm. || cooking liquid. Veggies not cooked in liquid or a very small amount of water retain more of the water soluble nutrients. ||
 * Cooking Liquid:Vitamins C and B are present in veggies and are also water soluble which dissolve in
 * Cooking Time: Cooking too long may cause: Heat sensitive nutrient are lost like thiamin. Unpleasant flavor, texture, and color changes may also take place. Veggies cooked for a short time retain more heat sensitive nutrients, flavor, texture, and color. In most cases you should veggies for a short time and in a small amount of water. Serve them when they are crisp-tender. ||
 * Flavor: Veggies can have a strong, mild, or very strong flavor. Cooking can affect these flavors. Mild veggies include peas, green beans, spinach,corn, beets,parsnips, etc. Cook mild veggies in a small amount of water with the pan covered for a short time. strong veggies include cabbage,broccoli,Brussels sprouts,yellow turnips, and rutabagas,etc. Cook strong veggies covered in water in a uncovered pan. Very strong veggies include onions, leeks, etc. Cook very strong veggies just like strong veggies but for a longer time. ||


 * WASHING (Things to remember: Why? How? ) ||
 * use cool water ||
 * don't soak, water soluble nutrients can be lost ||
 * trim any bruised areas, they don't taste pleasant ||
 * when peeling use veggie peeler instead of paring knife to retain more nutrients ||