1. Vegetable Basics

2. Vegetable Basics
Vegetables are versatile foods that add color, flavor, and texture to any meal
Vegetables are edible plants and include the following parts:
Flowers
Seeds
Stem
Leaves
Roots
Tubers

3. Label the Following

4. Vegetable Classifications
Commercial kitchens usually classify vegetables into the following categories:
The Squash family
Roots and tubers
Seeds and pods
The cabbage family
Stems, stalks, and shoots
The Onion family
Fruit-vegetables
Leafy greens
These vegetables are classified by how they are used in the kitchen

5. The Squash Family
Members of the squash family have large root systems and trailing vines.
Their flowers are often edible in addition to the main vegetable.
Quality squash are firm, free of blemishes, and show no signs of mold.

6. Roots and Tubers Roots grow deep into the soil
Tubers are large, round, underground stems that grow just below the surface of the soil.
Both store and provide food to their plants, making them rich in nutrients.
Quality roots and tubers are firm, unwrinkled, unblemished, and have good color.

7. Seeds and Pods This category consists of vegetables with edible seeds.
Some of the pods are also edible, but the seeds are more nutritious.
Quality seeds and pods are firm, well shaped, and without blemishes

8. Cabbage Family
Vegetables in the cabbage family grow quickly in cool weather.
Commercial kitchens use the flowers, leaves, and heads of these plants.
They are served raw as well as cooked.
Quality cauliflower, broccoli, and cabbage are firm, heavy for their size, and have a good color.

9. Stems, Stalks and Shoots
Vegetables in this category produce edible stems, stalks, and shoots.
They are picked when they are young and tender.
Quality stem, stalks, and shoots are firm, unblemished, and have no browning.

10. Onion Family
Vegetables in the onion family are often used for seasoning and flavoring.
Most have a strong taste and odor.
Quality onions are firm, fresh-looking, and have good color.

11. Fruit-Vegetable
Vegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed. Therefore, they are technically the fruit of the plant.
For the purpose of commercial kitchens, however, they are categorized as vegetables because they are savory rather than sweet.
Quality fruit-vegetables have smooth, unblemished skin.

12. Leafy Greens Vegetables in this category can be served raw or cooked.
They shrink when cooked because of their high water content.
Flavors of leafy greens range from mild to spicy.
Quality greens have crisp, bright leaves without any brown spots.

13. Purchase and Storage of Fresh Vegetables
Ripening
Vegetables will continue to ripen when exposed to oxygen
Rate of ripening depends on:
Type of vegetable
How it is stored
Storage
Starchy vegetables (potatoes, squash, vegetables in the onion family)
Stored at room temperature in a dry location
Do not store in the fridge or the vegetables will lose texture and flavor
Most other vegetables
Store at refrigerator temperatures or below
Store away from fruits that emit ethylene gas

14. Purchasing and Storage of Potatoes
Store in a dry, dark area with temperatures of 7 0C and 10 0C
DO NOT store in the refrigerator as the temperature converts some of the potatoes starch to sugar and will make the potatoes sweet.
DO NOT eat green potatoes because they contain a toxic substance known as solanine which can upset your stomach and interfere with nerve transmissions

15. Types of Potatoes
Potatoes are divided into two main types: Mealy and Waxy
Mealy
A mealy potato has thick skin and starchy flesh
Best for deep-frying, baking, whipping and pureeing
Waxy
A waxy potato has a thin skin and contains less starch than mealy potatoes
Best for boiling

16. Types of Potatoes A mealy potato known as Idaho
Russet
Red
A mealy potato known as Idaho
Popular choice for baking and frying
A waxy, pink-to-red skinned potato
Good for roasting and use in salads, soups, and casseroles

17. Types of Potatoes A buttery-flavored mealy potato with golden flesh
Yukon
Sweet
A buttery-flavored mealy potato with golden flesh
Can be baked, pureed and made into salads and casseroles
Two varieties:
White
Yellow flesh and a mealy texture
Red
Darker orange flesh and a less mealy texture
Used in soups and casseroles, can be boiled, roasted and pureed

18. Potato Quality Characteristics
All varieties of potatoes should be heavy and firm without spots, green color, or sprouting eyes
Sweet potatoes should have dry-looking, orange and golden- orange skins
Avoid sweet potatoes with softened ends. This will mark, or show, the beginning of spoilage
Other potatoes should have dry, tight skins, without wrinkles

19. Market Forms of Potatoes
Fresh
Canned
Available year-round
Can be baked, fried, boiled, whipped or pureed
Served with sour cream, non-fat yogurt or butter
Most varieties are available in cans, already cooked, whole or sliced
Use of canned potatoes eliminated the risk of spoilage and can result in a high-quality dish

20. Market Forms of Potatoes
Frozen
Dehydrated
Many foodservice operations purchase frozen potatoes that are pre-cut for French fries
French fries are blanched in deep-frying fat and then frozen
Includes hash browns and stuffed baked potatoes
Dried potato flakes, dices, slices and shreds can be mixed with milk or hot water to make mashed potatoes, hash browns, and scalloped potatoes

21. Purchase and Storage of Preserved Vegetables
Techniques like canning, freezing, and drying are used to lengthen the shelf life of vegetables
All these techniques may affect the flavor and texture of vegetables

22. Canned Vegetables
Almost every variety of vegetable is available canned
Vegetables are cleaned, peeled, cut into pieces, and cooked
Canned vegetables have been heat-treated to kill microorganisms
Canning preserves the flavor and texture of vegetables such as beets, sweet potatoes, peas, corn and beans however, the heat used during canning softens most vegetables and can cause some nutrient loss
List 6 examples of canned vegetables not listed above

23. Frozen Vegetables List 6 examples of frozen vegetables
Frozen vegetables offer convenience similar to that found with canned vegetables, but the quality is higher.
Most nutrients are retained during freezing
Vegetables keep their bright colors and flavors because of the quickness with which they are precooked and frozen
List 6 examples of frozen vegetables
Do not refreeze unused portions

24. Dried Vegetables List 6 examples of dried vegetables
Dried vegetables are not as common in foodservice operations as canned and frozen
The drying process affects the appearance, taste, and texture of vegetables
Advantage:
Convenience
List 6 examples of dried vegetables

25. Cooking Vegetables
Unlike fruits, most vegetables are served cooked which softens vegetables, intensifies their flavor, makes their easier to chew and digest
Improper cooking techniques and holding techniques can cause vegetables to lose nutrients and can damage their texture, color, and flavor
I.e., To help white and red vegetables retain their color, cook them in a liquid that is slightly acidic

26. Pre-preparation for Vegetables
Washing
Because vegetables grow outside and often close to the ground, they can pick up sand, dirt, grit, chemicals and even insects therefore it is critical to clean them thoroughly
Clean produce quickly under cold running water:
Scrub root vegetables with a strong bristled brush
Soak cabbage family vegetables, in salted water for a short amount of time. This will draw out insects
Store cut vegetables, such as carrots, in the fridge until ready to use
Leafy greens need to be washed differently than most vegetables:
Wash in a water bath to allow debris and sand to settle to the bottom of the sink. Gently lift green out of the water to avoid contact with debris

27. Pre-preparation for Vegetables
Peeling, cutting and shaping
Always trim off and discard only inedible skins, leaves, stems and stalks
Use a vegetable peeler to remove a thin layer of vegetable skin
Cut vegetables into uniform pieces to ensure even cooking
A mandolin is used for slicing vegetables and fruits, such as potatoes and apples

28. Cooking Vegetables with Dry Heat
Cooking vegetables with dry heat preserves flavors and nutrients and intensifies flavors
You can brush butter, seasonings, flavorings or flavored oils on vegetables before cooking them for added flavor

29. Broiling and Grilling
Cooks vegetables quickly with relatively high heat
Heat caramelizes the vegetables which gives them a pleasing flavor
Examples:
Potatoes, tomatoes, peppers, squash, eggplant, zucchini and corn
Methods
Thread small sliced vegetables onto wooden skewers or metal skewers for grilling
Cut larger vegetables, like eggplant and squash, into slices and place them directly on the grill
Broiling – arrange on a vegetable sheet under broiler in oven, turn for even cooking

30. Baking
Baked vegetables are cooked at a lower temperature for a longer period of time then grilled or broiled vegetables
Examples:
Squash, onions, potatoes, and other root vegetables
Methods:
They should be cleaned, peeled and cut into uniform pieces
Baked vegetables casseroles are a good option for vegetarian customers or those wanting a healthful meal option

31. Sautéing
Sautéing cooks vegetables in a small amount of butter or oil in a hot sauté pan
Sautéing happens quickly because the heat is high
Examples:
Mushrooms, summer squash, onions
Broccoli, Brussels sprouts, carrots, beans, celery and potatoes need to be blanched before sautéing
Appearance:
Brightly colored and slightly crisp

32. Deep-Frying
Deep-fried vegetables are usually coated in batter, and then submerged in hot oil
Examples:
Potatoes are popular as French fries or chips
Onions, mushrooms, cauliflower, okra and eggplant
Methods:
Cut vegetables into even pieces for even cooking
Wipe off excess moisture before deep-frying

33. Cooking Vegetables with Moist Heat
Moist cooking methods include:
Blanching
Parboiling
Steaming
Simmering
Poaching
Braising
Methods:
Add bouillon, herbs, spices or butter to the cooking liquid for extra flavor
Cook for the minimum time to retain nutrients
Green vegetables need to be cooked without the lid to let the acid escape
Red vegetables need to be cooked covered to keep the acid inside

34. Blanching
Used to loosen the skin of vegetables, blanching involves plunging foods briefly into boiling water and then plunging them into cold water to stop the cooking process
Used to increase the color and flavor of vegetables before freezing them

35. Parboiling
Used to partially cook vegetables and remove strong flavors and loosen skins or peels
Examples:
Winter squash, root vegetables and members of the cabbage family

36. Steaming and Simmering
Steamed vegetables are cooked by being placed above boiling water in a perforated container
Simmered vegetables sit in a shallow layer of lightly boiling water
Use just enough water to cover the bottom of the pan, and cover with a lid
Results include a soft, colorful, flavorful vegetables

37. Poaching and Braising
Poached vegetables cook in just enough simmering liquid to cover the food
Braising is done by simmering them in a seasoned liquid or sauce in the oven
Examples:
Cabbages, celery, leeks, onions, endives, Swiss chard and fennel

38. Determining Doneness
Every vegetable has a slightly different characteristic when it is properly cooked, so there is no one rule to follow for cooking time
However, most vegetables are done cooking when they are just tender enough to cut with a fork and leafy vegetables should become brighter in color and slightly wilted

39. Plate and Garnish with Vegetables
An important factor in cooking vegetables is its visual appeal on the plate
Place the main entrée to the front of the plate, with the vegetables to the back
Place the main item in the center of the plate with the vegetables placed randomly around the item
Place vegetables in the center of the plate with the main item leaning against it
Put a bouquetiere, or bouquet of three vegetables, arranged on a plate surrounded by other foods

45. Project
You are to create and present to the class a brief oral presentation and poster about a strange fruit or vegetable, chosen by your teacher. The poster must include:
Classification
Country of Origin
Where it is grown commercially
Its qualities when ripe
Major uses
Nutrition facts table
1 recipe where the fruit/vegetable is the main ingredient
You will receive 1 class to work on this at school and the remainder of the project must be completed on your own time. Your poster should be visually pleasing to the eye, creative, and neat. You must also include pictures of your subject.