IGNOU CFN 1 2018 - Cut the seasonal vegetables available in your market into different su

Question

Cut the seasonal vegetables available in your market into different sucs (small, medium,large) cook them by the following methods

(i) Boiling

(ii) Blanching

(iii) Drying

Record your observations in terms oftixne of cooking, appearance and texture. Which method of cooking leads to greater loss of nutrients

07 Mar 2018

Answer :

Word Count : 487

(i) As a general rule, if the vegetable grows above the ground place into boiling water, if it grows below the ground, begin cooking in cold water.

For a cold water start e.g. carrot, kumara and potato

Place 2-3 cm of water in a saucepan, add vegetables.

Cover tightly and bring to the boil as quickly as possible, reduce heat and simmer gently.

Cook green vegetables without a lid for vibrant colour.

Cook until tender when tested with a fork.

Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Add extra boiling water if necessary.

Drain and serve.

For a boiling water start e.g. beans, peas and spinach

Place 2-3 cm of water in a saucepan and bring to the boil.

Carefully add vegetables.

Cover tightly and return to the boil as quickly as possible, reduce heat and simmer gently.

Cook green vegetables without a lid for vibrant colour.

Cook until tender when tested with a fork.

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