Presentation on theme: "Basic Vegetables dishes"— Presentation transcript:
1Basic Vegetables dishes Unit 271 Prepare & CookBasic Vegetables dishes
2As 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.
3As 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.
4Vegetables Are Divided Into Different Categories.They Are As Follows: ROOTTUBERBULBSSTEMSLEGUMESAQUEOUSLEAVESFLOWER HEADSFUNGIVEGETABLE FRUITSNLN Vegetable database.Link this to NLN Vegetable database
5Root 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.
6Types 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.
7Types 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.
8Different Types of Roots. Black Salsify TurnipCarrot Parsnip
9Different Types of Roots. Beetroot KohlrabiCeleraic Swede
10Different Types of Radish & Cress. Corn Salad Mustard & CressIcicle Black MouliScarlet Globe & French Breakfast
11Types 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.
12Types of TubersYam: 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.
13Different Types of Potatoes. All PurposeYellowNewAll PurposeWhiteBakingOrange SweetSalad PotatoBlue PotatoYellow Sweet
14Different Types of Tuber. Taro CassavaJerusalem ArtichokeJicamaYam
15Types 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.
16Types 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.
17Different Types of Bulbs. Pickling Onion Banana ShallotGarlicShallot
18Different Types of Bulbs. Spring Onions Welsh OnionsLeeksTree Onion
19Different Types of Bulbs. Red Onion Yellow OnionSpanish Onion Vidalia Onion
20Types 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.
21Types 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.
22Different Types of Lettuce. Butterhead Iceberg Webb’s Rocket
23Different Types of Lettuce. Curly Endive Loosehead Chicory Mizuna
24Different Types of Lettuce. Cos Escarole Radicchio Lollo Rosso
25Different Types of Green Leaf. Nettles Purslane Sorrel Dandelion
26Different Types of Green Leaf. Spinach Chinese Greens Spring Greens
27Different Types of Green Leaf. Beet Greens Bok Choy WatercressCurly Kale Chinese Leaves Swiss Chard
28Different Types of Leaves. Red CabbageWhite Cabbage Sprouts
29Types 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.
30Different Types of Flower Head. Cauliflower Globe ArtichokePurple Cauliflower Purple & Green Broccoli
31Types 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.
32Types 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.
33Different Types of Stem Vegetables. Celery CardoonFennel Asparagus Fiddlehead Fern
34Types 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.
35Types 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.
36Different Types of Pods & Legumes Sugar Snap Haricot BroadGarden Peas in pod
37Different Types of Pods Mange tout Bobby Bean Runner Bean
38Types 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.
39Types 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.
40Types of Edible Fungi. Open: Mostly used in general cooking. Closed: Mostly used in general cooking.Truffle: Black or White.Shiitake: Flat topped.
41Different Types of Mushrooms & Fungi. Oyster ChanterelleHedgehog Fresh CepHorn of Plenty Shaggy Ink CapChestnut Button
42Different Types of Mushrooms & Fungi. Black & White TruffleShiitake EnokiHorse ParasolFresh Morel Dried Morel
44Types 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.
45Types 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.
46Different Types of Tomatoes. Cherry Sun Dried Tomatillo