Vegetable Basics

Vegetable Basics

Vegetable BasicsVegetable BasicsVegetables are versatile foods that add color, flavor, and texture to any mealVegetables are edible plants and include the following parts:FlowersSeedsStemLeavesRootsTubersLabel the Following

Vegetable ClassificationsCommercial kitchens usually classify vegetables into the following categories:The Squash familyRoots and tubersSeeds and podsThe cabbage familyStems, stalks, and shootsThe Onion familyFruit-vegetablesLeafy greensThese vegetables are classified by how they are used in the kitchen

The Squash FamilyMembers of the squash family have large root systems and trailing vines. Their flowers are often edible in addition to the main vegetable. Quality squash are firm, free of blemishes, and show no signs of mold.

Roots and Tubers

Roots grow deep into the soilTubers are large, round, underground stems that grow just below the surface of the soil. Both store and provide food to their plants, making them rich in nutrients. Quality roots and tubers are firm, unwrinkled, unblemished, and have good color.Seeds and PodsThis category consists of vegetables with edible seeds. Some of the pods are also edible, but the seeds are more nutritious. Quality seeds and pods are firm, well shaped, and without blemishes

Cabbage Family

Vegetables in the cabbage family grow quickly in cool weather. Commercial kitchens use the flowers, leaves, and heads of these plants. They are served raw as well as cooked. Quality cauliflower, broccoli, and cabbage are firm, heavy for their size, and have a good color.Stems, Stalks and ShootsVegetables in this category produce edible stems, stalks, and shoots. They are picked when they are young and tender. Quality stem, stalks, and shoots are firm, unblemished, and have no browning.

Onion Family

Vegetables in the onion family are often used for seasoning and flavoring. Most have a strong taste and odor. Quality onions are firm, fresh-looking, and have good color.Fruit-VegetableVegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed. Therefore, they are technically the fruit of the plant. For the purpose of commercial kitchens, however, they are categorized as vegetables because they are savory rather than sweet. Quality fruit-vegetables have smooth, unblemished skin.

Leafy Greens

Vegetables in this category can be served raw or cooked. They shrink when cooked because of their high water content. Flavors of leafy greens range from mild to spicy. Quality greens have crisp, bright leaves without any brown spots.Purchase and Storage of Fresh VegetablesRipeningVegetables will continue to ripen when exposed to oxygenRate of ripening depends on:Type of vegetableHow it is storedStorageStarchy vegetables (potatoes, squash, vegetables in the onion family)Stored at room temperature in a dry locationDo not store in the fridge or the vegetables will lose texture and flavorMost other vegetablesStore at refrigerator temperatures or belowStore away from fruits that emit ethylene gas

Purchasing and Storage of PotatoesStore in a dry, dark area with temperatures of 7 0C and 10 0CDO NOT store in the refrigerator as the temperature converts some of the potatoes starch to sugar and will make the potatoes sweet.DO NOT eat green potatoes because they contain a toxic substance known as solanine which can upset your stomach and interfere with nerve transmissions

Types of PotatoesPotatoes are divided into two main types: Mealy and WaxyMealyA mealy potato has thick skin and starchy fleshBest for deep-frying, baking, whipping and pureeingWaxyA waxy potato has a thin skin and contains less starch than mealy potatoesBest for boiling

Types of PotatoesRussetRedA mealy potato known as IdahoPopular choice for baking and fryingA waxy, pink-to-red skinned potatoGood for roasting and use in salads, soups, and casseroles

Types of PotatoesYukonSweetA buttery-flavored mealy potato with golden fleshCan be baked, pureed and made into salads and casserolesTwo varieties:WhiteYellow flesh and a mealy textureRedDarker orange flesh and a less mealy textureUsed in soups and casseroles, can be boiled, roasted and pureed

Potato Quality CharacteristicsAll varieties of potatoes should be heavy and firm without spots, green color, or sprouting eyesSweet potatoes should have dry-looking, orange and golden-orange skinsAvoid sweet potatoes with softened ends. This will mark, or show, the beginning of spoilageOther potatoes should have dry, tight skins, without wrinkles

Market Forms of PotatoesFreshCannedAvailable year-roundCan be baked, fried, boiled, whipped or pureedServed with sour cream, non-fat yogurt or butterMost varieties are available in cans, already cooked, whole or slicedUse of canned potatoes eliminated the risk of spoilage and can result in a high-quality dish

Market Forms of PotatoesFrozenDehydratedMany foodservice operations purchase frozen potatoes that are pre-cut for French friesFrench fries are blanched in deep-frying fat and then frozenIncludes hash browns and stuffed baked potatoesDried potato flakes, dices, slices and shreds can be mixed with milk or hot water to make mashed potatoes, hash browns, and scalloped potatoesPurchase and Storage of Preserved VegetablesTechniques like canning, freezing, and drying are used to lengthen the shelf life of vegetablesAll these techniques may affect the flavor and texture of vegetables

Canned VegetablesAlmost every variety of vegetable is available cannedVegetables are cleaned, peeled, cut into pieces, and cookedCanned vegetables have been heat-treated to kill microorganismsCanning preserves the flavor and texture of vegetables such as beets, sweet potatoes, peas, corn and beans however, the heat used during canning softens most vegetables and can cause some nutrient lossList 6 examples of canned vegetables not listed aboveFrozen VegetablesFrozen vegetables offer convenience similar to that found with canned vegetables, but the quality is higher.Most nutrients are retained during freezingVegetables keep their bright colors and flavors because of the quickness with which they are precooked and frozenList 6 examples of frozen vegetablesDo not refreeze unused portions

Dried VegetablesDried vegetables are not as common in foodservice operations as canned and frozenThe drying process affects the appearance, taste, and texture of vegetablesAdvantage:ConvenienceList 6 examples of dried vegetables

Cooking VegetablesUnlike fruits, most vegetables are served cooked which softens vegetables, intensifies their flavor, makes their easier to chew and digestImproper cooking techniques and holding techniques can cause vegetables to lose nutrients and can damage their texture, color, and flavorI.e., To help white and red vegetables retain their color, cook them in a liquid that is slightly acidic

Pre-preparation for VegetablesWashingBecause vegetables grow outside and often close to the ground, they can pick up sand, dirt, grit, chemicals and even insects therefore it is critical to clean them thoroughlyClean produce quickly under cold running water:Scrub root vegetables with a strong bristled brushSoak cabbage family vegetables, in salted water for a short amount of time. This will draw out insectsStore cut vegetables, such as carrots, in the fridge until ready to useLeafy greens need to be washed differently than most vegetables:Wash in a water bath to allow debris and sand to settle to the bottom of the sink. Gently lift green out of the water to avoid contact with debrisPre-preparation for VegetablesPeeling, cutting and shapingAlways trim off and discard only inedible skins, leaves, stems and stalksUse a vegetable peeler to remove a thin layer of vegetable skinCut vegetables into uniform pieces to ensure even cookingA mandolin is used for slicing vegetables and fruits, such as potatoes and apples

Cooking Vegetables with Dry HeatCooking vegetables with dry heat preserves flavors and nutrients and intensifies flavorsYou can brush butter, seasonings, flavorings or flavored oils on vegetables before cooking them for added flavor

Broiling and GrillingCooks vegetables quickly with relatively high heatHeat caramelizes the vegetables which gives them a pleasing flavorExamples:Potatoes, tomatoes, peppers, squash, eggplant, zucchini and cornMethodsThread small sliced vegetables onto wooden skewers or metal skewers for grillingCut larger vegetables, like eggplant and squash, into slices and place them directly on the grillBroiling arrange on a vegetable sheet under broiler in oven, turn for even cookingBakingBaked vegetables are cooked at a lower temperature for a longer period of time then grilled or broiled vegetablesExamples:Squash, onions, potatoes, and other root vegetablesMethods:They should be cleaned, peeled and cut into uniform piecesBaked vegetables casseroles are a good option for vegetarian customers or those wanting a healthful meal option

SautingSauting cooks vegetables in a small amount of butter or oil in a hot saut panSauting happens quickly because the heat is highExamples:Mushrooms, summer squash, onionsBroccoli, Brussels sprouts, carrots, beans, celery and potatoes need to be blanched before sautingAppearance:Brightly colored and slightly crisp

Deep-FryingDeep-fried vegetables are usually coated in batter, and then submerged in hot oilExamples:Potatoes are popular as French fries or chipsOnions, mushrooms, cauliflower, okra and eggplantMethods:Cut vegetables into even pieces for even cookingWipe off excess moisture before deep-frying

Cooking Vegetables with Moist HeatMoist cooking methods include:BlanchingParboilingSteamingSimmeringPoachingBraisingMethods:Add bouillon, herbs, spices or butter to the cooking liquid for extra flavorCook for the minimum time to retain nutrientsGreen vegetables need to be cooked without the lid to let the acid escapeRed vegetables need to be cooked covered to keep the acid inside

BlanchingUsed to loosen the skin of vegetables, blanching involves plunging foods briefly into boiling water and then plunging them into cold water to stop the cooking processUsed to increase the color and flavor of vegetables before freezing them

ParboilingUsed to partially cook vegetables and remove strong flavors and loosen skins or peelsExamples:Winter squash, root vegetables and members of the cabbage family

Steaming and SimmeringSteamed vegetables are cooked by being placed above boiling water in a perforated containerSimmered vegetables sit in a shallow layer of lightly boiling waterUse just enough water to cover the bottom of the pan, and cover with a lidResults include a soft, colorful, flavorful vegetables

Poaching and BraisingPoached vegetables cook in just enough simmering liquid to cover the foodBraising is done by simmering them in a seasoned liquid or sauce in the ovenExamples:Cabbages, celery, leeks, onions, endives, Swiss chard and fennel

Determining DonenessEvery vegetable has a slightly different characteristic when it is properly cooked, so there is no one rule to follow for cooking timeHowever, most vegetables are done cooking when they are just tender enough to cut with a fork and leafy vegetables should become brighter in color and slightly wilted

Plate and Garnish with VegetablesAn important factor in cooking vegetables is its visual appeal on the platePlace the main entre to the front of the plate, with the vegetables to the backPlace the main item in the center of the plate with the vegetables placed randomly around the itemPlace vegetables in the center of the plate with the main item leaning against itPut a bouquetiere, or bouquet of three vegetables, arranged on a plate surrounded by other foods

ProjectYou are to create and present to the class a brief oral presentation and poster about a strange fruit or vegetable, chosen by your teacher. The poster must include: ClassificationCountry of OriginWhere it is grown commerciallyIts qualities when ripeMajor usesNutrition facts table1 recipe where the fruit/vegetable is the main ingredientYou will receive 1 class to work on this at school and the remainder of the project must be completed on your own time. Your poster should be visually pleasing to the eye, creative, and neat. You must also include pictures of your subject.