Vegetables Chapter 17
Dec 16, 2015
Vegetables
Chapter 17
Objectives
• Outline the growth stages of marketable greens
• Explain the function of bulb vegetables
• Compare the differences among leafy vegetables
• List various root vegetables, including different varieties of potatoes
Objectives (cont’d.)
• Explain the differences between heirloom and hybrid vegetables
• Summarize the differences between fresh sweet and fresh chili peppers
• Define the Scoville system for rating peppers
Objectives (cont’d.)
• Explain how fresh peppers become dried peppers
Global Sourcing
• Vegetables may be sourced from local farms, transported internationally or a combination of both
• Locally-grown, in-season produce appeals to both chefs and customers– Consult Table 17.1 in the text for seasonal
availability of fresh vegetables in the U.S.
Buying and Storing
• Several methods of preserving vegetables– Refrigeration, cold storage, freezing,
canning, drying, and marinating
• When stored in a walk-in cooler, they should be kept in plastic storage bins with perforated lids
Leaf Vegetables
• Leaf vegetables are plant leaves eaten as a vegetable
• Usually come from short-lived herbaceous plants such as spinach and lettuce
Cabbage
• A heavy, compact, leafy vegetable– Leaves encircle a core– Leaves removed from the core before
serving
• Choose firm, crisp, heavy cabbages with no sign of browning– Discard outer leaves and core before using
17.1 Bok choy 17.2 Brussels sprouts 17.3 Celery cabbage
17.4 Napa cabbage 17.5a Green cabbage 17.5b Red cabbage
© Randy Van Dam 2008
Endive and Chicory
17.7 Belgian endive 17.8 Curly endive 17.9 Chicory
17.10 Escarole
17.11 Frisee
17.12 Whole radicchio © Randy Van Dam 2008
Greens
• Greens are cooked by braising, steaming, or sautéing to tenderize
17.13 Collard greens 17.15a Green Italian kale 17.15b Red Russian kale
© Randy Van Dam 2008
Lettuce
• Many varieties are available for commercial kitchens
• Wash by floating and soaking in cold water– Use a commercial-sized salad spinner to
remove excess moisture
• Store in plastic bins in refrigerator
17.22 Arugula lettuce 17.23 Bibb lettuce 17.24a Green Boston lettuce
17.24b Red Boston lettuce 17.26 Iceberg lettuce 17.27b Red Romaine lettuce
© Randy Van Dam 2008
Micro Greens
• Micro greens are the plant’s first true leaves– Usually harvested with stalk/stem attached
17.28b Onion (middle)and broccoli sprouts (right)17.28a Bean sprouts
© Randy Van Dam 2008
Bulb Vegetables
• Bulb consists of an underground bud with overlapping leaves– Arising from a short stem
• Most often used in conjunction with other items to flavor dishes
• Examples include garlic, leek, and fennel
17.36 Pearl onions 17.37a Red onions
17.37c Yellow onions 17.38 Shallots 17.40 Vidalia onions
17.33 Scallions (bunch)
© Randy Van Dam 2008
Root and Tuberous Vegetables
• Underground portion of a plant that is used in cooking
• Most roots and tubers have long shelf lives
• Wash thoroughly or peel before use
17.51b Assorted fingerling potatoes
17.54b Red sweet potatoes 17.55a Yams
17.56 Large and small taro root
17.58 Daikon radish 17.61 Yuca
© Randy Van Dam 2008
Flowers
• Blossoms that are used as vegetables– Broccoli and cauliflower are
most common
• There are some true flowers that are edible and used as garnishes
17.62 Broccoli
© Randy Van Dam 2008
Stem Vegetables
• Stem section of certain plants used for culinary applications
17.64a Green asparagus 17.65b Nopales17.64b White asparagus
© Randy Van Dam 2008
Podded and Seed Vegetables
• Seed pods and the seeds they contain are important nutritional items
• Can stand alone or be used in soups, stews, salsas, dips, spreads, or vegetable blends
17.67 Black beans
17.83 Yellow wax beans17.81 Sugar snap peas
17.80 Soybeans
17.82b Sweet corn
17.75 Pinto beans
© Randy Van Dam 2008
Botanical Fruits Used As Vegetables
17.85 English, Kirby and common cucumber
17.86a Purple eggplant
17.87 Anaheim pepper
17.107 Acorn squash
17.113 Tomatillo© Randy Van Dam 2008
Summary
• Refrigeration is a common method of preserving vegetables
• Vegetable types include leafy, micro-greens, bulb, tuberous, stem, podded and seeded, flowers, and fruits used as vegetables– Many varieties and cooking methods exist