1. Basic Vegetables dishes
Unit 271 Prepare & Cook
Basic Vegetables dishes

2. As people are becoming more conscious of healthy eating, the serving of a variety of correctly cooked, colourful, attractively presented vegetables becomes increasingly important.
This can be achieved in a variety of ways: a small selection of vegetables served on a separate plate to the main course is popular when appropriate, as is the practice of placing dishes of vegetables on the table for customers to help themselves. There are also people who would welcome a small selection of vegetables served as a separate course.

3. As fast world-wide transport is now the norm, the more exotic vegetables, which were previously unknown are now available and caterers, should learn how to prepare, cook and serve them. However, these should not replace but, rather, supplement freshly picked and cooked local produce, which will always be popular if correctly cooked, of good colour and attractively presented.
 When preparing vegetables they should be cooked as close to service time as possible, or prepared and blanched without over cooking. Over cooked vegetables loose their colour and vitamin and nutrient content.

4. Vegetables Are Divided Into Different Categories.They Are As Follows:
ROOT
TUBER
BULBS
STEMS
LEGUMES
AQUEOUS
LEAVES
FLOWER HEADS
FUNGI
VEGETABLE FRUITS
NLN Vegetable database.
Link this to NLN Vegetable database

5. Root Vegetables.
Root vegetables need to be cleaned well to remove soil, which can be a source of contamination. The bacteria Clostridium Perfingens and Bacillus Cereus are present in soil and are very harmful.

6. Types of Root Vegetables.
Carrots: Available all year round, good source of Vitamin A.
Turnips: Best between May – June.
Swede: Best between October – March.
Parsnips: Best between October – April.

7. Types of Root Vegetables.
Beetroot: Not usually used as a vegetable, but boiled and pickled and used in salads.
Celeriac: Celery flavoured vegetable looks like a rough skinned turnip.
Radish: This is usually used as a salad item and not served as a hot vegetable.
Salsify: Often called an Oyster Plant, due to its oyster type flavour.

8. Different Types of Roots.
Black Salsify Turnip
Carrot Parsnip

9. Different Types of Roots.
Beetroot Kohlrabi
Celeraic Swede

10. Different Types of Radish & Cress.
Corn Salad Mustard & Cress
Icicle Black Mouli
Scarlet Globe & French Breakfast

11. Types of Tuber Vegetables.
Potatoes:40 different types:
Early crop: May – August. Main crop Sept – May.
Jerusalem Artichokes:Used in soups or served in a cream sauce.
Sweet Potatoes: Used in stir-fry dishes, requires prolonged cooking, slightly nutty taste.

12. Types of Tubers
Yam: Flourish in tropical climates and are similar to sweet potatoes.
Taro & Cassava: Also flourish in the tropics, both taste similar to potatoes. The Taro goes a greyish green colour when cooked.
Jicama: a Tropical tuber popular in Mexican dishes.

13. Different Types of Potatoes.
All Purpose
Yellow
New
All Purpose
White
Baking
Orange Sweet
Salad Potato
Blue Potato
Yellow Sweet

14. Different Types of Tuber.
Taro Cassava
Jerusalem Artichoke
Jicama
Yam

15. Types of Bulb Vegetables.
Onions: All year round, should have a firm and crisp outer skin.
Spring Onions: Best between May – September, used in salads and Chinese cooking.
Shallots: Best between September – October, classed as best bulb.

16. Types of Bulb Vegetables.
Leeks: All year round, must be well washed before using.
Chives: Best between May – August, used mainly as a garnish.
Garlic: All year round, best garlic comes from France.

17. Different Types of Bulbs.
Pickling Onion Banana Shallot
Garlic
Shallot

18. Different Types of Bulbs.
Spring Onions Welsh Onions
Leeks
Tree Onion

19. Different Types of Bulbs.
Red Onion Yellow Onion
Spanish Onion Vidalia Onion

20. Types of Leaf Vegetables.
Cabbage: 4 main types, Green, Red, Chinese & Spring Green.
Curly Kale: Very dark leaf, no heart / core.
Sprouts: Should be small, compact with tight leafs.
Sorrel: Used in salads or cooked like Spinach.

21. Types of Leaf Vegetables.
Spinach: Deep green leaves, high in Iron.
Chard: Dark green leaf with white coloured stems.
Lettuce: Used in salads, wash thoroughly.
Watercress: High in Iron, store in iced water after picking.

22. Different Types of Lettuce.
Butterhead Iceberg Webb’s Rocket

23. Different Types of Lettuce.
Curly Endive Loosehead Chicory Mizuna

24. Different Types of Lettuce.
Cos Escarole Radicchio Lollo Rosso

25. Different Types of Green Leaf.
Nettles Purslane Sorrel Dandelion

26. Different Types of Green Leaf.
Spinach Chinese Greens Spring Greens

27. Different Types of Green Leaf.
Beet Greens Bok Choy Watercress
Curly Kale Chinese Leaves Swiss Chard

28. Different Types of Leaves.
Red Cabbage
White Cabbage Sprouts

29. Types of Flower Head Vegetables.
Cauliflower: Best between March – December, should have bright white head.
Broccoli: All year round, firm green or purple heads.
Globe Artichoke: Best cooked with piece of Lemon attached to the bottom.

30. Different Types of Flower Head.
Cauliflower Globe Artichoke
Purple Cauliflower Purple & Green Broccoli

31. Types of Stem Vegetables.
Celery: Used in Bouquet Garni, Soups or salads.
Chicory: Used as lettuce.
Fennel: Bulb like with a strong flavour, used in salads.
Asparagus:3 main types with white, green & purple heads.

32. Types of Stem Vegetables.
Cardoon: A relation of the Globe Artichoke prepare like Celery.
Fennel: Bulb like with a strong flavour, used in salads.
Asparagus:3 main types with white, green & purple heads.
Fiddlehead Fern: A mixed flavour of Asparagus & French Beans.

33. Different Types of Stem Vegetables.
Celery Cardoon
Fennel Asparagus Fiddlehead Fern

34. Types of Legumes & Pods.
Broad Bean: Can be used as a salad item, mainly used as a hot vegetable dish.
French Bean: Used as a hot vegetable dish.
Runner Bean: Large ones can be stringy and tough.

35. Types of Legumes & Pods.
Mange tout: Crisp flat underdeveloped pea. Stir-fried or sautéed.
Peas: Should be firm and crisp, sugar snap peas should be cooked like Mange tout.
Kenya Beans: Similar to French bean but grown in Kenya.

36. Different Types of Pods & Legumes
Sugar Snap Haricot Broad
Garden Peas in pod

37. Different Types of Pods
Mange tout Bobby Bean Runner Bean

38. Types of Edible Fungi.
Only purchase Fungi (Mushrooms) from reputable suppliers, do not use fungi that you are unsure of.
Some Fungi are poisonous and great care is needs to be taken to avoid them.

39. Types of Edible Fungi. Cep: Flat and brown in colour.
Chanterelle: Also known as Egg mushroom.
Morel: Very expensive, holes all over the mushroom.
Field Mushroom: Very woody looking.

40. Types of Edible Fungi. Open: Mostly used in general cooking.
Closed: Mostly used in general cooking.
Truffle: Black or White.
Shiitake: Flat topped.

41. Different Types of Mushrooms & Fungi.
Oyster Chanterelle
Hedgehog Fresh Cep
Horn of Plenty Shaggy Ink Cap
Chestnut Button

42. Different Types of Mushrooms & Fungi.
Black & White Truffle
Shiitake Enoki
Horse Parasol
Fresh Morel Dried Morel

43. Different Types of Mushrooms & Fungi.
Dried Cep (Porcini)
Portobello
Giant Puffball Dried Cloud Ear Straw

44. Types of Vegetable Fruits.
Tomato: Should be ripe and red, Cherry, Beefsteak, Plum.
Avocado: Must be ripe, soak in Lemon juice after preparing.
Aubergine: Egg plant, when prepared sprinkle with salt, removes excess water.
Cucumber: Used in salads, baby cucumbers are called Dills.
Capsicum: Peppers, green, yellow, red, black, white, orange.

45. Types of Vegetable Fruits.
Courgette: Also known as by their Italian name Zucchini.
Okra: Also known as Ladies fingers.
Baby Sweetcorn: Good source of Vitamin C & B1.(Marrow and Courgette are also known as a fruit).
Marrow: Best cooked by steaming or Par boiling.
Squash: Two types Summer & Winter Squash.

46. Different Types of Tomatoes.
Cherry Sun Dried Tomatillo

47. Different Types of Tomatoes.
Beefsteak Plum

48. Different Types of Aubergine & Avocado.
Aubergine Purple Aubergine
White Aubergine Hass & Winter Avocado

49. Different Types of Cucumber.
Ridge Cucumber
Cucumber

50. Different Types of Capsicums (Peppers).
Yellow Green Red

51. Different Types of Chillies.
Jalapeno Ancho Bird
Large Dried Anaheim

52. Different Types of Fruit Vegetables.
Okra (Ladies Fingers) Baby corn & Corn on the Cob
Pumpkin

53. Different Types of Winter Squash.
Acorn Butternut Turban Hubbard

54. Different Types of Summer Squash.
Pattypan Chayote Yellow Straightneck

55. Types of Aqueous Vegetables.
Courgette: Also known as by their Italian name Zucchini.
Marrow: Best cooked by steaming or Par boiling.
These types of Vegetables are also Fruit Vegetables.

56. Different Types of Aqueous Vegetables.
Spaghetti Marrow Vegetable Marrow Courgette