Cook vegetables in the smallest amount of liquid for the shortest time possible to maintain nutrients. Cut vegetables into the largest pieces suitable for the recipe and cook with skins on when feasible. Overcooking causes vegetables to lose flavor, color and texture as it releases acids and turns them dull or mushy. Properly cooked vegetables should be served between 160-180°F.

2. BASIC PRINCIPLES IN
COOKING VEGETABLES TO
MAINTAIN NUTRIENTS
PRINCIPLES IN PREPARING
VEGETABLES

3. 1. Cook vegetables
in the smallest
amount if liquid
possible.

4. 2. Cook vegetables
the shortest amount
of time for the
desired
tenderness

5. 3. For vegetables that
have a skin, scrub well
and cook with the skin
on whenever possible.

6. 4. When vegetables are
cut, use a sharp knife
and cut in the largest
pieces that
are desirable
for the recipe.

7. 5. Follow the
recipe or
directions for
cooking a
vegetable.

8. 6. Cook vegetables just-
in-time for serving on
the line.

9. BASIC PRINCIPLES
OF COOKING
VEGETABLES MEET
QUALITY
STANDARDS

10. • The green comes from the
chlorophyll.
• When a green vegetable is
cooked, some acid is released in
the steam.

11. • Overcooking some green vegetables
turns them a dull olive-green or yellow-
look.
• An acid such as lemon as lemon juice
should never be added to a green
vegetable during cooking.
• It is also mistake to add baking soda to
green vegetables.

12. • Orange-colored vegetables may become
more yellow, but there is a little change.
• Follow the recipe/ directions to avoid
overcooking these vegetables because they
will become mushy in appearance and
texture.

13. • Follow the recipe/ directions.
• Vegetable flavor is affected by the way it is
cooked.
• Overcooking is the biggest problem when it
comes to flavor.

14. • Vegetables in the cabbage family
develop a very strong, sulfur-flavor
when they are overcooked.
• Overcooked vegetables may
become bitter, flat or dull.
•Used appropriate seasonings for
vegetables for a good flavor.

15. • When vegetables are placed on the
serving line, they should be between 160
◦F and 180 ◦F.
• The serving line should be set to hold
the hot foods above an internal
temperature of 135 ◦F.