Unit 7Mushrooms, Stalk and

Miscellaneous Vegetables

Unit 7 Learning ObjectivesFungi, Stalks, Misc. Vegetables

• Based upon lectures and assigned readings, you should, by the end of this class, be able to…

• visually recognize and use proper terms to refer to cultivated mushrooms, stalks and misc. vegetables as presented in lab sessions;

• list and explain the selection factors when purchasing fungi, according to information given in the course guide;

• identify wild mushrooms based on seasonal availability;• compare and contrast within the members of the

cultivated mushrooms, stalks and misc. vegetables based on potential culinary use.

• Focus on similarities and/or differences in terms of identity, texture, flavor and suitability for use in a variety of applications;

Key Terms

• fungi• cultivated mushroom• dried mushroom• wild mushroom• spores• bracts

• gills• veil• foraging• chitin• fern• oxalic acid

Fungi

• White*• Cremini*• Portobella*

(agaricus bisporus*)• Shiitake• Oyster• Enoki• Maitake

Wild• Morels• Chanterelles• Cepes(Porcini)• Truffles• Lobster• Chicken-of-the-Woods• Hen-of-the-Woods

General Selection Factors for Fungi

• Young mushrooms that are small to medium size should be either closed around the stem or show slightly opened veils with pink or light tan gills, caps white or creamy white to tan or light brown

• Open veiled mushrooms are not a sign of poor quality yet are more mature and result in a more pungent flavor

• The surface or cap of a mushroom should be smooth, dry and firm with an earthy aroma

• Over mature mushrooms exhibit wide-open caps, very dark or discolored gills and caps

• Serious pitting, emitting a slight musty or foul odor, and damp or slimy caps indicate poor care and handling

Cultivated (white) Mushroom Size

• Common sizes (cap diameter) are:button (small) ½ to 1 ½ inchesfancy (medium) 1 ½ to 2 ½ inchesspecial (large) 3 inches or larger

• Sizing of mushrooms should be determined by culinary use.

White

Cremini

Portobella

Shiitake

Oyster

Enoki

Maitake

Morels

Truffles

Chanterelle

Cepes (Porcini)

Black Trumpet

Lobster Mushrooms

Chicken of the Woods

Hen-of-the-Woods Mushrooms

Stalks and Miscellaneous

Stalks• Celery• Fennel• Rhubarb

Miscellaneous• White Asparagus• Green Asparagus• Artichoke• Fiddlehead Ferns

General Selection FactorsFor Stalks

• stalks should be solid, rigid and firm with a smooth, glossy surface; crisp

• no wilted, flabby, dehydrated or blemished surfaces

• no pithy interiors or tough, fibrous strands

• color should be bright in accordance to variety

• Leaves, fronds or tips should be healthy, intact and of the appropriate coloration

Celery

• light to medium green, graduating to a light yellow interior with mostly green leaves

• no dry papery or brown leaves

• to fully evaluate celery for quality celery must be tasted for bitterness

Fennel/Anise

• firm, white bulbs• healthy green fronds• no browning, bruising,

shriveling, cracks or splits

Artichokes

• Plump, heavy for size• Even, soft, olive green color • Globe-shaped in winter and spring

with tight compact bracts• Conical-shaped in summer and fall,

with slightly flared bracts• Purple coloration at the base,

appearing during summer, is acceptable

• “Bronzing”, due to frost blisters does not effect quality

• No wilted, woody, bruised or discoloration on the stem or bracts

• No mold on surface or between bracts

Artichoke Sizing Examples

Count/23# Carton

small 60 count (2” or less in diameter)

medium 36, 48 count (8-10 oz. each)

large 18, 24 count (15-20 oz. each)

Asparagus

• Green asparagus should exhibit bright green, firm, round straight stalks and compact tips.

• Some varieties may include shades of purple along with green

• No broken or decaying tips, dry butt ends, shriveling stalks or pale green discoloration

Asparagus Sizing Examples

Size: Count/# Approx. base diameter

pencil 14 to 16#small 12 to 14/# ( 3/16” and larger)medium/ 10 to 12/# (5/16” and larger)

standardlarge 9 to 10/# (7/16” and larger)extra lg./ (10/16” and larger)

jumbo 8 to 9/# (13/16” and larger)

White Asparagus

• White asparagus is more brittle in texture and requires proper handling

• Since it is grown in darkness and does not develop chlorophyll, it must be peeled from the tip down

• The flavor is more mild than green varieties and usually more costly

Study Questions1. Celery stalks in good condition should be

?

2. How is quality of celery evaluated?

3. What is the difference between anise and fennel?

4. Describe quality factors for asparagus and artichoke.

5. Agaricus mushrooms are strongest in flavor when the veils are ?

Unit 8 Tubers and Onions

Unit 8 Tubers and OnionsObjectives

• Based upon lectures and assigned readings, you should, by the end of this class, be able to…

• Visually recognize and use proper terms to refer to tubers and onions as presented lab sessions;

• List and explain the selection factors when purchasing tubers and onions ;

Unit 8 Tubers and OnionsObjectives

• Compare and contrast within the members of the tuber and onion groups based on potential culinary use. Focus on similarities and/or differences in terms of identity, texture, flavor and suitability for use in a variety of applications.

Key Terms

• Greening

• Starch cells

• Sweet onions

• Moisture content

• Solanine

• Sweet potato

• Yam

• Tubers

Unit 8 Onions

Dry Types

• Yellow Onions

• White Onions

• Red Onions

• Shallots

• Garlic

• Sweet Types

Green Types• Scallions• Leek• Spring Onions• Green Garlic• Ramps• Scapes

Dry Type OnionsSelection Factors

• Very firm to hard, dry, uniform in shape and size with small, tight necks and papery outer scales

• Reasonably free from sunburn spots, insect damage or any other surface blemishes

• No thick, hollow woody centers• No soft necks, strong onion aroma, bruising,

sprouting, mold, water soaked spots, or translucent, slippery layers (freezing injury)

Selection Factors forGreen Type Onions

• Tender, crisp, vibrant green tops with firm, white shanks or bulbs

• Uniform in size and shape, well formed, (high ratio of white shank to green top) free from excessive roots that are relatively clean and moist

• No crushed or broken leaves• No cracked, dehydrated root ends or soft bulb

or shank ends• Free from slime, wilt, mold, discoloration or

yellowing tops

*Courtesy National Onion Association

pearl less than ¾”pickler less than 1½”

boiler 1½ to 2½”large/jumbo 3” and up (Spanish)collosal 3 to 3¾” and upsuper collosal 4 to 4½” and up

Sizes

Yellow Onion

White Onion

Red Onion

Shallots

Garlic

Pearl Onions

Cippolini

Sweet Onions • Vidalia • Walla Walla• Texas 1015

Scallions

Leek

Spring Onion

Garlic Scapes

Unit 8 –Tubers

• Chef

• Russet

• Red

• Yellow

• White

• Fingerling

• Blue/Purple

• Sweet Potato

• Jicama

• Sunchoke /Jerusalem Artichoke

• Ginger

Potatoes Other Tubers

Selection Factors for Potatoes

• Firm, uniform in size and shape• Shallow eyes, no sprouting, with relatively smooth

skins• Free from fungal or insect damage and surface

mold• No cuts, bruising, softening or shriveling of the

surface• No greening of the skin or internal discoloration• Potatoes if stored below 40°F will darken and

change in flavor when cooked

Potato Sizes

Russet ct./50# carton

40, 50,60, 70, 80, 90, 100, 120

Common Red/White/Yellow

A) 2 ⅛ - 3” and larger

B) 1 ½ - 2 ¼ ”

C) Less than 1 ¼ ”

Potato Texture

“Mealy”• Russet• Yukon Gold

“Waxy”• Common US Red and

white-skinned varieties

Mealy type starch cells tend to swell and separate whencooked, producing a dry, fluffy, fine texture best for fried, bakedor mashed potatoes.

Waxy type potatoes contain cells that cohere together even when cooked, resulting in a more solid, dense, moist texture. These are preferably used for salads, roasting and boiling.

Chef Potatoes

These were initially graded out by size; the smaller potatoes were bagged into 10# bags for the retail market and the remaining large potatoes were bagged into 50# sacks for food service. These potatoes are often, but not limited to, Eastern white fleshed types used as an all purpose potato. Check with supplier for potato variety.

Russet Potato

Red Potatoes

Yellow Potatoes

Purple Potatoes

Fingerling Potatoes

Sweet Potato

Jicama

Sunchokes/Jerusalem Artichokes

Ginger Old

YoungGalangal

Study Questions1. What causes greening on potatoes?2. What types of potatoes are best suited for

baking and frying?3. What types of potatoes are best suited for

steaming and boiling?4. Dry onions of good quality and acceptable

condition should be_________.5. Leeks should yield a high ratio of _______

to leaves.

Unit 9 Roots and Pods

Unit 9 Roots and Pods

• Based upon lectures and assigned readings, you should, by the end of this class, be able to…

• Visually recognize and use proper terms to refer to roots and pods as presented in lab sessions;

• List and explain the selection factors when purchasing roots and pods;

Unit 9 Roots and Pods

• Compare and contrast within the members of the root and pod groups based on potential culinary use. Focus on similarities and/or differences in terms of identity, texture, flavor and suitability for use in a variety of applications.

Key Terms

• Roots

• Mature

• Growth Cracks

• Pods

• Plant Mucilage

• Sunburn

Unit 9 Roots

• BeetsRed, Gold, Candy-

Striped/Chioggia

• CarrotsHorse, Cello,

Bunched, Baby

• Celeriac/Celery Root

• Salsify• Horseradish

• RadishesRound Red, Daikon

• Yellow Turnip/

Rutabaga

• White Turnip/

Purple Top

• Parsnips

Roots-Selection Factors• Well formed, firm, with a deep, rich color and

smooth outer surface, heavy in relation to size• Uniform in shape and size, according to variety• Healthy, vibrant green tops if bunched• No pithy, woody or fibrous interiors• No growth cracks• No wilted, decayed tops or signs of mold• No soft, flabby roots• No sprouting, skin punctures, excessive leaf

scars or scaling

Beets, Red with Tops

Beets, Gold

Beets, Candy Striped/Chioggia

Carrots, Horse

Carrots, Bunched

Carrots, Baby

Celeriac/Celery Root

Salsify

Horseradish

Radishes, Round Red with Tops

Radish, Daikon

Yellow Turnip/Rutabaga

White Turnip/Purple Top

Parsnip

Unit 9 Pods

• Green Beans• Wax Beans• French Beans/

Haricots Verts• Snow Peas• Sugar Snap Peas• Corn• Okra• Chinese Long Beans• Romano Beans

Green, Yellow

• English Peas• Fava Beans• Lima Beans• Cranberry Beans• Black-Eyed Peas• Edamame Beans

Pods-Selection FactorsEdible pod* and Shelling type**

• Firm, smooth pods, bright in appearance, free of surface scars and blemishes

• Tender pods, with small, delicate seeds*• No tough, bulging or fibrous pods*• No pitting, russeting or loss of color*• No wilting, shriveling, flabby, rotted or moldy pods• Shelling type pods should appear plump and

bulging distinguishable by fully developed, mature seeds**

• No yellowing or soft spots of the pods**

Green Beans

Wax Beans

Haricots Verts

Snow Peas

Sugar Snap Peas

Sweet Corn

• Characterized by brightly colored, full ears with plump, even rows of kernels

• Moist silk and medium green, tight, succulent husks

• No dried out or shriveled kernels, silk, husks or stem ends

• Sugar content begins to rapidly decrease once harvested and should be used immediately upon receipt

Okra

Chinese Long Beans

Romano Beans

English Peas

Fava Beans

Lima Beans

Cranberry Beans

Black-Eyed Peas

Edamame Beans

Study Questions

1. Acceptable quality in green beans and other edible pods is shown by what characteristics?

2. What are special considerations when storing fresh corn?

3. List important selection factors for carrots and other root vegetables.