Lecture Professional cooking (6/e) - Chapter 16: Understanding vegetables

Chapter 16 - Understanding vegetables. After reading this chapter, you should be able to: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;...