Chapter 21

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“ Cuisine is when things taste like themselves.

– Juila Child, American cooking teacher and writer (1912-2004)

VEGETABLES

C H A P T E R TWENTY-ONE

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After studying this unit

You will be able to:– Identify a variety of vegetables– Purchase vegetables appropriate for your

needs– Store vegetables properly– Understand how vegetables are preserved– Prepare vegetables for cooking or service– Apply various cooking methods to vegetables

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Identifying Vegetables:Cabbages (Brassica)

Bok choy Broccoli Brussels sprouts Cauliflower Head cabbage Kale Kohlrabi Napa cabbage Savoy

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Identifying Vegetables: Fruit-Vegetables

Avocados Eggplants Peppers

– Hot – Sweet

Tomatillos Tomatoes

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Identifying Vegetables: Gourds and Squashes

Chayotes Cucumbers Squashes

– WinterAcornBananaButternutPumpkin

– Summer ZucchiniYellow

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Identifying Vegetables: Greens

Collards Mustard Sorrel Spinach Swiss chard Turnip greens

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Identifying Vegetables: Mushrooms and Truffles

Black trumpet Clam shell Enokidake Hen of the woods Pom Pom blanc Porcini

Portabella Shiitake Oyster White Truffles

– White– Black

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Identifying Vegetables: Olives

Green olives, those harvested unripened Black olives, fully ripened Bitter when raw, olives must be washed, soaked

and cured or pickled before eating.

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Identifying Vegetables: Onions

Bulb onions Garlic Leeks Scallions Shallots

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Identifying Vegetables: Pods and Seeds Corn Legumes

– Fresh beans Green beans Haricot verts

– Dry beans Black beans Black-eyed peas Lentils Red kidney beans Pinto beans Great northern beans

Okra

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Identifying Vegetables: Roots and Tubers

Beets Carrots Celery root Jerusalem artichoke Jicama Parsnips Radishes Rutabaga Turnips Water chestnuts

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Identifying Vegetables: Stalks

Artichokes Asparagus Bamboo shoots Celery Fennel Hearts of palm Nopales

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Identifying Vegetables: Baby Vegetables

Hybrids bred to be true miniatures or Regular varieties picked before maturity

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Purchasing Fresh Vegetables

Sold by weight and count Packed in:

– Lugs– Bushels– Flats– Crates

Some common vegetables can be purchased preprocessed– Trimmed– Cleaned– Cut to specification

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Purchasing from Farmer’s Markets

Farmer’s markets offer highly perishable items, those with short growing seasons and regional specialties.– Check with department of agriculture in your

state to learn about farm-to-chef programs.– Consult your local health department for

regulations about serving food sourced from farmer’s markets.

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Storage

Hearty vegetables are best stored at cool temperatures 40°F to 60°F

More delicate vegetables are best stored at 34°F TO 40°F

Store delicate greens away from fruits with give off ethylene gas.

A separate produce cooler is best

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Nutrition

Most vegetables are more than 80% water; the remaining portion consists of mostly carbohydrates and small amounts of protein and fat

Most vegetables are extremely low in fat and calories

Most of the structure is indigestible fiber Vegetables are a good source of a wide array of

vitamins and minerals

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Irradiated Vegetables

Process uses ionizing radiation to sterilize food

Destroys bacteria, parasites and insects

Does not affect the taste and texture of foods

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SAFTEY ALERT – Washing Vegetables

Surface contaminants from soil, water and handling can spread food-borne illnesses.

Proper washing essential– Remove tags, ties– Do not soak. Wash uncut under cold running

water, 10ºF warmer than produce– Refrigerate promptly

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Canned Vegetables

Raw vegetables are cleaned and placed in sealed containers, then subjected to high heat

Grading– U.S. Grade A or Fancy– U.S. Grade B or Extra-Select– U.S. Grade C or Standard

Canned vegetables are purchased in cases of standard size cans

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Frozen Vegetables

Almost as convenient as canned Severely inhibits the growth of microorganisms

that cause spoilage Grading the same as canned IQF (individually quick-frozen)

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Dried Vegetables

Drying dramatically alters the flavor, texture and appearance of vegetables

Loss of moisture when drying concentrates the flavors and sugars in the plant

Drying greatly extends shelf life of vegetables

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Acid/Alkali Reactions

Acid or alkali of cooking liquid affects texture and color of vegetables

Chapter 21

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Transcript of Chapter 21