Vegetables Chapter 17. Objectives Outline the growth stages of marketable greens Explain the...
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![Page 1: Vegetables Chapter 17. Objectives Outline the growth stages of marketable greens Explain the function of bulb vegetables Compare the differences among.](https://reader030.fdocuments.in/reader030/viewer/2022032721/56649cd85503460f949a04e0/html5/thumbnails/1.jpg)
Vegetables
Chapter 17
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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
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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
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Objectives (cont’d.)
• Explain how fresh peppers become dried peppers
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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.
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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
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Leaf Vegetables
• Leaf vegetables are plant leaves eaten as a vegetable
• Usually come from short-lived herbaceous plants such as spinach and lettuce
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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