FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 15 : Vegetables- Processing and Preparation

Processing and preparation of Vegetables

The food values that vegetables contribute to the diet should be conserved as completely as possible during cooking. The vegetables that are generally used raw are those that are high in water, cellulose and low in starch content. Many such vegetables are tender, crisp and have distinctive flavor.

• Preliminary preparation
• Different methods of cooking
• Changes during cooking
• Loss of nutrients during cooking