Key stages in preparing cooking and serving globe artichokes
Cut off stem
Remove outer leaves
Boil in acidulated water
Remove the centre
Re-heat in boiling salted water (3/4)
Drain and serve with butter or sauce
Suitable sauces for globe artichokes
Hollandaise
Beurre blanc
Vinigarette
How does the composition of leeks change at the end of growing season
Thick stem develops in centre
Leak becomes tough
Starts to seed
How does composition change at end of growing season for asparagus
Shoots branch out
Stem becomes thicker and tougher
Tip starts to seed
Why raw peas and beans become tougher during storage
Natural sugars converted to start
How does the composition and eating quality of peas change during storage
Becomes tougher and harder to cook
Lose their sweetness
How does the colour of peas change when dried
Colour fades
Peas - how vitamin c content is affected
Vitamin c is lost
Peas - how protein and carbohydrates are affected
Remain the same
Spinach - effect of boiling on volume
Will wilt / become less voluminous
New potato - effect of boiling on volume
No change in volume
Leaf vegetables - effect of cooking on composition cellulose and fibres
Cellulose framework is broken down
Tough fibres are softened
Tubers - effect of cooking on starch composition
Starch gelatinises
Texture becomes powdery
How boiling reduced vitamin c content in green veg
Leach into cooking water
By applying heat
Overcooking or for too long
How to maintain vitamin c content when boiling and serving veg
Bring water up to boil first
Boil as fast as possible
Serve immediately
What happens to vitamin c content when beans and peas are dried
Vitamin c is lost
