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Vegetables Chapter 17. Objectives Outline the growth stages of marketable greens Explain the function of bulb vegetables Compare the differences among.

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Presentation on theme: "Vegetables Chapter 17. Objectives Outline the growth stages of marketable greens Explain the function of bulb vegetables Compare the differences among."— Presentation transcript:

1 Vegetables Chapter 17

2 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

3 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

4 Objectives (cont’d.) Explain how fresh peppers become dried peppers

5 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.

6 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

7 Leaf Vegetables Leaf vegetables are plant leaves eaten as a vegetable Usually come from short-lived herbaceous plants such as spinach and lettuce

8 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

9 17.1 Bok choy17.2 Brussels sprouts17.3 Celery cabbage 17.4 Napa cabbage17.5a Green cabbage17.5b Red cabbage © Randy Van Dam 2008

10 Endive and Chicory 17.7 Belgian endive17.8 Curly endive 17.9 Chicory Escarole Frisee Whole radicchio © Randy Van Dam 2008

11 Greens Greens are cooked by braising, steaming, or sautéing to tenderize Collard greens17.15a Green Italian kale17.15b Red Russian kale © Randy Van Dam 2008

12 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

13 17.22 Arugula lettuce17.23 Bibb lettuce17.24a Green Boston lettuce 17.24b Red Boston lettuce Iceberg lettuce17.27b Red Romaine lettuce © Randy Van Dam 2008

14 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

15 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

16 17.36 Pearl onions17.37a Red onions 17.37c Yellow onions17.38 Shallots17.40 Vidalia onions Scallions (bunch) © Randy Van Dam 2008

17 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

18 17.51b Assorted fingerling potatoes 17.54b Red sweet potatoes17.55a Yams Large and small taro root Daikon radish17.61 Yuca © Randy Van Dam 2008

19 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 Broccoli © Randy Van Dam 2008

20 Stem Vegetables Stem section of certain plants used for culinary applications 17.64a Green asparagus17.65b Nopales17.64b White asparagus © Randy Van Dam 2008

21 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

22 17.67 Black beans Yellow wax beans17.81 Sugar snap peas Soybeans 17.82b Sweet corn Pinto beans © Randy Van Dam 2008

23 Botanical Fruits Used As Vegetables English, Kirby and common cucumber 17.86a Purple eggplant Anaheim pepper Acorn squash Tomatillo © Randy Van Dam 2008

24 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


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