2.4 Effect of Cooking Time on Structure and Flavor of Vegetables

Effect of cooking time:

Determine the relationship between the length of cooking time and changes in appearance, texture, and flavor of various vegetables.

1. Prepare approximately 1½ – 2 cups of assigned vegetable, cut into pieces of uniform size.

• • Carrots:  Peel, wash and slice into ¼-inch slices. 
  • Broccoli:  Cut thin spears about 2 inches long.  Wash.
  • Onions:  Remove outer skin by peeling or by blanching.  Cut into bite size pieces.

2. Cook according to method appropriate for the vegetables (see page 18).  Begin timing as water returns to boil.
3. After 3 minutes, remove ⅓ of vegetable and serve in a custard cup.
4. Continue to boil remaining vegetable until done to a crisp-tender stage.  Record cooking time.
5. Remove second ⅓ of vegetable and serve in a custard cup.
6. Continue to boil remaining ⅓ of vegetable an additional 5 minutes.  Remove vegetable and serve in a in custard cup.
7. Record observations in chart below.

Record observations