FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 15 : Vegetables- Processing and Preparation

Preliminary preparation

Washing Most vegetables grow near or in the ground. They are contaminated by dirt, sprays, sand and various kinds of microorganisms. Thorough washing in water is essential. If vegetables are consumed raw, extra care is needed in cleaning them. Cauliflower flowers are washed with hot salt water to remove the insects. Greens are put in a large basin of water. The impurities like dirt and sand settle to the bottom and leaves are lifted from the top. Vegetables can be washed under running tap water.
Peeling Roots and tubers are peeled before cooking. It is better to remove the skin after cooking because the nutrients present under the skin would sweep inside during the process of cooking, skin can be removed easily, loss of colour can be prevented and sweetness of the carrots are better retained.
Blanching This is done to destroy micro-organisms, denature enzymes, to remove the skin easily and to improve the colour.