Understanding Vegetables

Salad, Salad DressingGroup Members :

Jeyaprathish Nair Ong Pang Kan (Owen) Chamil Viraj Mustafa Ahmed Khan

Type of Vegetables• Root: The fleshy roots of edible plants consumed as vegetable Example: Beetroot, Carrot, Radish, Turnips

• Tubers & Yams : Grown Underground. Example: Potatoes

• Bulbs: Is underground structure where the plant’s nutrient reserves are stored. Example: Garlic, Leeks, Onions, Shallots

Type of Vegetables• Leafy: Leave of edible plants consumed as vegetables. Example: Lettuce, Spinach, Watercress, Iceberg

• Brassicas & Flowers: The Blooms or flower buds of edible plants eaten as vegetables. Example: Broccoli, Cabbage, Cauliflower, Brussels sprouts

Type of Vegetables• Pods and Seeds: Vegetables grown and eaten from seeds. Example: Beans, Okra, Peas, Sweet corn, Runner beans

• Fruiting: Contain the seeds of the vegetable. Example: Aubergine, Avocado, Cucumber, Peppers, Tomatoes, Pumpkin, Marrow, Squash

Type of Vegetables• Stems and Shoots: Edible stalk and leaves of plants consumed as vegetables. Example: Asparagus, Bean sprouts, Celery, Globe Artichokes, Kohlrabi

• Mushrooms and fungi: Morels, Mushrooms ( Wild and cultivated )

Preservation• Canning: Asparagus, Beans, Tomatoes (whole / pure) , Mushrooms

• Drying: Seeds (Peas and Beans)

• Pickling: Onions, Red Cabbage preserved in special vinegar

• Freezing: Peas, Cauliflower

• Dehydration: Onions, Carrots, Potatoes, Cabbage(5% water contain)

Nutrients provided by vegetables

• Minerals:

Potassium : Good blood pressure

Magnesium : Healthy bones

Sodium : Normal cell function and blood pressure

Iron : Healthy blood cells

Calcium : Healthy bones and teeth

• Vitamins:

Vitamin C : Helps heal wounds;healthy teeth and gums.

Vitamin A : Healthy Eyes/Skin ; protect against infection.

Vitamin E : Protect the cells of your body.

“B” Vitamin Complex : Healthy skin, nerves, tissues, help your body make energy.

Purchasing The purchasing of vegetables is affected by:

• The perishable nature of the products.

• Varying availability owing to seasonal fluctuations, and supply and demand.

• The effects to preservation ( freezing, drying, canning vegetables)

How to Select VegetablesThe high perishability of vegetables causes problems not encountered in other markets. Fresh vegetables are living organisms and will lose quality quickly if not properly stored and handled.

The EU vegetable quality grading system is:• Extra class : produce of the highest quality• Class 1 : produce of good quality• Class 2 : produce of reasonably good quality• Class 3 : produce of low market quality

Quality pointsRoot vegetables must be:• Clean, free from soil• Firm, not soft or spongy• Sound• Free from blemishes• Of an even size• Of an even shape

Quality pointsGreen vegetables must be absolutely fresh and have leaves that are bright in colour, crisp and not wilted.In addition:• Cabbage and Brussels sprouts should be compact and firm.• Cauliflowers should have closely grown flowers, a firm white

head and not too much stalk or too many outer leaves.• Peas and beans should be crisp and of medium size; pea pods

should be full and beans not stringy.• Blanched stems must be firm, white, crisp and free from soil.

StorageKey points for storage• Store all vegetables in a cool, dry, well-ventilated room at an

even temperature of 4-8°C, which will help to minimise spoilage. Check vegetables daily and discard any that are unsound.

• Remove root vegetables form their sacks and store in bins or racks.

• Store green vegetables on well-ventilated racks.

• Store salad vegetables in a cool place and leave in their containers.

Storage• Store frozen vegetables at-- 18°C or below. Keep a check on

use –by dates, damaged packages and any signs of freezer burn.

• The fresher the vegetables the better the flavour, so ideally they should not be stored at all. However, as in many cases storage is necessary, then it should be for the shortest time possible.

• Green vegetables lose Vitamin C quickly if they are bruised, damaged, stored or too long, prepared too early or cooked.

Health, safety and hygiene

Additional food safety points are as follows.• If vegetables are stored at the incorrect.• If vegetables are stored in damp conditions moulds may

develop.• To prevent bacteria from raw vegetables passing on to cooked

vegetables, stored them in separate areas.• Thaw out frozen vegetables correctly (if not cooking from

frozen) and never refreeze them once they have thawed out.

Best way preserve Nutrients

• Cook in the shortest time possible with a LOW heat.• Cook vegetables whole and unpeeled whenever possible.• Cook vegetables in a covered pot to prevent nutrients from

escaping in the steam.• Cook foods as close to serving time as possible.• Cut produce with long cooking times into large piece. With

less surfaces exposed, fewer vitamins are lost.• Leave edible skins on vegetables when possible. Many

vitamins and minerals are found in the outer leaves, skin, and area just below the skin.

Salads• Salads are made with salads vegetables, meat, fish, seafood,

game, poultry, eggs, pastas, fruits, nuts, dairy product etc…

• Salads can be served cold, warm and cold combination.

• Salads not only act as accompaniments to roast and cold dishes, but also an alternative or an additional to vegetables at luncheons, dinners, suppers, tea, high tea and snack meals.

Salads • Salads can be served as a: 1.Accompaniment

2.Starter/ Appetizer

3.Main dish or Course

4.Salads can be served as a separate dish in the table.

Types of Salads

• These simple or plain salads are normally composed of green stuff or salads vegetables alone usually of one or at most, two ingredients. Many of the simple salads could be served raw, like cucumber or tomatoes.

• Dressings of simple salads are usually vinaigrette or one of its variation and acidulated cream or one variations.

Example: Lettuce salad, Beetroot Salad, Watercress Salad, Celery Salad, Endive Salad, Potato Salad, Tomato Salad, Cucumber Salad

Simple salad

Compound Salads• Compound salads are made from a combination of ingredients, such as

vegetable, fruits, fish, meats, poultry, game etc.• Acidulated cream or one of it’s variation or mayonnaise or one of it’s

variation. Example : *Apple Salad *Russian Salad *Japanese Salad *Rice Salad *Waldorf Salad * Nicoise Salad

Salads Green

Raw Vegetable

Red Cabbage

Carrot

Tomatoes

Cucumber

SaladsGreen Salads• Salad greens must be:• Fresh• Clean• Crisp• Cold

• Good greens depend on proper preparation.• Moisture and air are necessary to keep greens crisp.

Methods of Presenting Salads• Salad bowls ( wooden, ceramic, glass, fibre )• Salad Plate• In a Crescent• Mirrors• Granite Plate• Salad trolleys or Wagon• Salad Bar

Categories of Salad Dressing

• Vinaigrette and its variations

• Mayonnaise and its variations

• Acidulated Cream and its

• Natural Yoghurt and its variations

Types of Dressing

• Vinaigrette

• Lemon dressings

• English Mustard Dressing

• French Mustard Dressing

• Fine herb Dressing

Types of Dressing cont.

• Hiffonade Dressing

• Roquefort Dressing

• Thousand Island Dressing

• Acidulated Cream

• Mayonnaise

• Cocktail Dressing

Salad Dressing cont.• Emulsion – A mixture of two un mixable ingredients.

• Emulsification is another method of thickening sauces.

• Emulsions are made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying agent.

Salad Dressing cont.Three kind of Emulsion

Permanent – A permanent emulsion usually lasts several days or more Ex: Mayonnaise

Semi-permanent – A semi-permanent emulsion lasts a shorter period of time than a permanent emulsion, usually several hours. Ex: Hollandaise

Temporary – A temporary emulsion lasts the shortest period of time, usually only several minutes. A temporary emulsion is classified as such because it does not contain an emulsifying agent. Ex: Vinaigrette

Salad DressingsStandards of Quality

• Have well-balanced flavors.

• Have a pleasant tartness.

• Harmonize with and complement the salad with which they are served.

Thank You~~