Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 16 : Vegetables- Processing and Preparation

Role of vegetables in cookery

Vegetables are used universally in all recipes.

1. They are used in curries, salads and in sambar.
2. They are used as garnishing agents e.g., shredded carrot and coriander leaves.
3. They are used as stuffing in samosa and parathas.
4. They are used as thickening agents in gravies and soups.
5. They are used in chutneys (onion) and pickles (tomato, onion).
6. They are used as part of recipes like pulao, aluvadi and in non-vegetarian dishes.