Day 2 - Lettuce, Greens, Cabbage, Herbs

Unit 5 - Lettuces, Salad Greens,Cooking Greens

Based upon lectures and assigned readings, you should, by the end of this class, be able to…

Visually recognize, and use proper terms in reference to lettuces, salad greens, and cooking greens as presented in the lab sessions;

Lettuces, Salad Greens,Cooking Greens

List and explain the major selection factors when purchasing lettuce, salad greens, and cooking greens;

Lettuces, Salad Greens, Cooking Greens

Compare and contrast the members of the lettuce, salad greens and cooking greens group based on potential culinary use. Focus on similarities and/or differences in terms of identity, texture, flavor, and suitability for use in a variety of applications.

Key Terms ethylene gas

seed stem

aromatic

tip burn

hydroponic

bitterness

volatile oils

Lettuces

Iceberg

Butterhead (Bibb or Boston)

Romaine

Green Leaf

Red Leaf

Specialty

General Selection Factors for Lettuces, Salad, and Cooking Greens

Depending on the variety: Head lettuces should be uniformly shaped, evenly colored,

light to medium green, exteriors darker graduating to lighter interiors

Leaf textures vary from firm to tender, smooth to ruffled, with no discoloration, or tip burn

Sizes range from baby to full grown heads Heads should feel full and compact, springy, but not hard

regardless of size, with no interior yellowing Growth of the seed stem should not protrude more than one-

third into the head

Cooking greens, particularly spinach should not have numerous coarse stems

General Selection Factors for, Lettuces Salad, and Cooking Greens (cont.)

No visible signs of: pest damage/blemishes wilted and flabby leaves dried translucent outer leaves russet spotting from ethylene gas

exposure decay

Iceberg Lettuce

Butterhead (Bibb or Boston)

Romaine

Green Leaf

Red Leaf

Baby Mixed Lettuces This is a mix of

different miniature lettuces.

Commercial mixes may include: lolla rosa, red or green oak, red or green romaine, tango, and bibb.

Salad Greens

Mache Belgian Endive Frisee Escarole Arugula Radicchio Watercress

Mache

Belgian Endive

Frisee

Escarole

Radicchio

Arugula

Watercress

Spring Salad Mix This is a mix of

different young salad greens.

Commercial mixes usually include arugula, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens

Cooking Greens

Mustard Greens Swiss Chard Spinach Dandelion Greens Beet Green

Mustard Greens

Red or Green Swiss Chard

Spinach

Dandelion Greens

Beet Greens

Study Questions

What is the flavor component that distinguishes the salad greens grouping?

How long can the seed stem be in a head of lettuce of acceptable quality?

What effect does ethylene gas have on leafy greens?

Name four members of the lettuce group. Name four members of the cooking green

group. Name four members of the salad green group.

Unit 6Cabbage Category

Learning Objectives Based upon lectures and assigned readings,

you should, by the end of this class, be able to…

visually recognize and use proper terms to refer to cabbages as presented in lab sessions;

list and explain the quality factors when purchasing cabbages according to quality information given in the course guide, and

compare and contrast within the members of the cabbage family based on potential culinary use. Focus on similarities and/or differences in terms of identity, texture, flavor and suitability for use in a variety of applications.

Key Terms crown

curd

floret

bloom

lignin

seed stem

sulphurous

Cabbage Group

Green Cabbage Red Cabbage Napa Cabbage Savoy Cabbage Kale Collard Greens Brussels

Sprouts

Bok Choy Broccoli Cauliflower Broccoflower Kohlrabi Broccoli Rabe

General Selection Factors for Heading Types (Green, Red, Napa, Savoy)

Firm to hard, solid, heavy in relation to size Heads should be uniformly shaped, evenly

colored, light to medium green, exteriors darker graduating to lighter interiors

Outer wrapper leaves should fit loosely, but too many will cause excessive waste

No visible signs of pest damage (worm damage, fungal spot), blemishes, decay, wilting or flabby leaves

Appearance of a healthy “bloom” on surface

General Selection Factors for Other Cabbages Brussels sprouts should be fully round

and not excessively large Bok Choy should have wide, smooth

white ribs that are crisp and extend into the leafy green tops free of grey cast

Broccoli Rabe should have small green flower buds, full green leaves attached to medium round stems

Selection Factorsfor Broccoli

Firm, compact, bud clusters with dark even green to blue green coloring (or with a purple cast) and sturdy light green stalks with small green leaves

High proportion of crown to stem Buds should not be loose, spreading or

show any signs of open yellow flowers No wilting, soft stalks, or yellow and/or

brown discolorations due to poor handling

Selection Factors forCauliflower

White to creamy-white heads, with an even, compact and dense surface, clean curds, and healthy green jacket leaves firmly attached to a short stem

A slight granular or “ricey” texture does not effect the quality of a compact curd

No spreading or severely uneven, raised buds No yellowish hue (over maturation) No brown speckling, flabby or bruised curds,

no wilted or yellow leaves, no signs of mold

Selection Factors forBrussels Sprouts Firm, solid, heavy in relation to size Heads should be a uniform round shape,

evenly colored, light to medium green, exteriors darker graduating to lighter interiors

Small outer wrapper leaves may fit loosely, but too many will cause excessive waste

No visible signs of pest damage (worm damage, fungal spot), blemishes, decay, wilting or flabby leaves

Appearance of a healthy “bloom” on surface

Green Cabbage

Red Cabbage

Napa Cabbage

Savoy Cabbage

Kale

Collard Greens

Brussels Sprouts

Upon receipt, check for appropriate size…….

Broccoli Rabe

Bok Choy

Broccoli

Cauliflower

Broccoflower

Kohlrabi

Study Questions

1). List all the different produce items in the cabbage category.

2). What are the four major varieties of heading cabbages?

3). How would over maturity be indicated in broccoli? Cauliflower?

Unit 11 – Herbs Basil Bay Leaf Cilantro Chervil Chives Dill Marjoram Mint

Oregano Parsley, Curly Parsley, Flat

Leaf Rosemary Sage Tarragon Thyme

Unit 11 Key Terms Herb Spice Pectin Volatile oils Ambering Shatter Bloom

Climacteric Non-climacteric Controlled

atmosphere storage

Mealy Malic acid

Basil

Bay Leaf

Cilantro

Chervil

Chives

Dill

Marjoram

Mint

Oregano

Parsley, Curly

Parsley, Flat Leaf

Rosemary

Sage

Tarragon

Thyme