VEGETABLESVEGETABLES

Classification of VegetablesClassification of Vegetables

The squash family.The squash family.Roots and tubers.Roots and tubers.Seeds and pods.Seeds and pods.Pulses / legumesPulses / legumesThe cabbage The cabbage

family.family.

Stems, stalks, and Stems, stalks, and shoots.shoots.

The onion family.The onion family.Fruit-vegetables.Fruit-vegetables.Leafy greensLeafy greens.

Gourds &Gourds & Squash FamilySquash Family

ChayotesChayotes Cucumbers Cucumbers SquashesSquashes Winter:Winter:

• AcornAcorn• BananaBanana• ButternutButternut• PumpkinPumpkin

Summer: Summer: • ZucchiniZucchini• YellowYellow

ROOTSAre those grown underground.Are those grown underground.They are directly connected to the plant via They are directly connected to the plant via leaves or leaf stem.leaves or leaf stem.

TUBERSAre connected to the root system. However, Are connected to the root system. However,

they are not directly connected to the stem they are not directly connected to the stem and leaf system of plant.and leaf system of plant.

Roots Roots

BeetsBeetsCarrotsCarrotsCelery root Celery root ParsnipsParsnipsRadishesRadishesRutabagaRutabagaTurnipsTurnipsWater chestnutsWater chestnuts

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TubersTubersPotatoes

• Mealy.

• Waxy.

• Russet.

• Red.

• Yukon.

• Sweet.

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Quality Characteristicsof Potatoes

All varieties of potatoes should be heavy All varieties of potatoes should be heavy and firm, without soft spots, green color, or and firm, without soft spots, green color, or sprouting eyes.sprouting eyes.

Sweet potatoes should have dry-looking, Sweet potatoes should have dry-looking, orange and golden-orange skins. Avoid orange and golden-orange skins. Avoid sweet potatoes with softened ends. This sweet potatoes with softened ends. This marks the beginning of spoilage.marks the beginning of spoilage.

Other potatoes should have dry, tight Other potatoes should have dry, tight skins, without wrinkles.skins, without wrinkles.

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Market Forms of Potatoes

Fresh.Fresh.Canned.Canned.Frozen.Frozen.Dehydrated.Dehydrated.

Seeds and podsSeeds and pods

CornCornOkraOkraLegumes: fresh beansLegumes: fresh beans

Green beansGreen beans

Haricot vertHaricot vert

PeasPeasPulses: dried beansPulses: dried beans

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PulsesPulses

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Types of LegumesTypes of Legumes

Legumes: are a group of plants that are a group of plants that have double-seamed pods containing have double-seamed pods containing a single row of seeds.a single row of seeds.

Pulses:Pulses: Dried seeds of legumes. Dried seeds of legumes.NutrientsNutrients: Excellent source of Excellent source of

complex carbohydrates, protein, and complex carbohydrates, protein, and soluble fiber.soluble fiber.

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PULSESPULSESPulsesPulses

Black beansBlack beansBlack-eyed Black-eyed

peaspeasLentilsLentilsRed kidney Red kidney

beansbeansPinto beansPinto beansGreat northern Great northern

beansbeans

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Quality Characteristics of Quality Characteristics of LegumesLegumes

Should be brightly-colored and Should be brightly-colored and uniformly sized.uniformly sized.

Should not be marked, shriveled, Should not be marked, shriveled, damaged, or broken.damaged, or broken.

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Storing LegumesStoring Legumes

• Store in a cool, dark, dry place with good ventilation.

• Keep opened packages in air-tight, moisture-proof containers.

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Checking & Soaking LegumesChecking & Soaking Legumes

Remove any shriveled and Remove any shriveled and discolored legumes, stems, and discolored legumes, stems, and pebbles.pebbles.

Rinse legumes in cold water until Rinse legumes in cold water until water is clear.water is clear.

Soak legumes according to Soak legumes according to directions, removing floaters.directions, removing floaters.

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Cooking LegumesCooking Legumes

Soak legumes overnight in three times their volume of water in the refrigerator. Or soak legumes for 1 hour in 212ºF water.

Bring the legumes and cooking liquid to a simmer. Cooking times range from 30 minutes to 3 hours.

Test for doneness.

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Cabbage FamilyCabbage FamilyIs a wide range of vegetables used for their

heads, flowers, or leaves. Bok choyBok choyBroccoliBroccoliBrussels sproutsBrussels sproutsCauliflower Cauliflower Head cabbageHead cabbageKaleKaleKohlrabiKohlrabiNapa cabbageNapa cabbageSavoy Savoy

Onion FamilyOnion Family

Bulb onions Bulb onions GarlicGarlicLeeksLeeksScallionsScallionsShallotsShallots

Stems, stalks, and shootsStems, stalks, and shootsArtichokes

Asparagus

Bamboo shoots

Celery

Fennel

Hearts of palm

Nopales

Fruit-vegetablesFruit-vegetablesAvocadosAvocados

EggplantsEggplants

PeppersPeppers- Hot - Hot

- Sweet- Sweet

TomatillosTomatillos

TomatoesTomatoes

Leafy greensLeafy greens• CollardsCollards

• MustardMustard

• SorrelSorrel

• SpinachSpinach

• Swiss chardSwiss chard

• Turnip greensTurnip greens

• LettucesLettuces

MushroomsMushrooms• There are 2000 varieties of mushroom

eaten throughout around the world.

• Their size and shape vary and color can range from black to white.

• Their cap can be pitted, smooth. Honeycomb or ruffled.

• Their taste can range from rich to bland, nutty and earthy.

• Called the meat for vegetarians

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MushroomsMushroomsPortabelloPortabelloButton mushroomButton mushroomChanterelleChanterellePorciniPorciniMorelMorelOyster mushroomOyster mushroomStraw mushroomStraw mushroomEnokiEnokiShitakeShitake

Mushrooms & TrufflesMushrooms & Truffles Though, mushrooms are often grouped with vegetables Though, mushrooms are often grouped with vegetables

and fruits, they are actually fungi. For that reason, they and fruits, they are actually fungi. For that reason, they are in a class of their own, nutritionally speaking. are in a class of their own, nutritionally speaking. Mushrooms do share some of the benefits of fruits and Mushrooms do share some of the benefits of fruits and vegetables.vegetables.

They are low in calories, have no cholesterol and are They are low in calories, have no cholesterol and are virtually free of fat and sodium.virtually free of fat and sodium.

Mushrooms stand alone when it comes to some of the Mushrooms stand alone when it comes to some of the essential minerals and B-complex vitamins not easily essential minerals and B-complex vitamins not easily found in produce.found in produce.

In addition, some contain substances that might prove to In addition, some contain substances that might prove to be useful in the treatment and prevention of serious be useful in the treatment and prevention of serious diseases.diseases.

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Baby VegetablesBaby Vegetables

A variety of A variety of vegetables that vegetables that include both include both hybrids bred to be hybrids bred to be true miniatures true miniatures and regular and regular varieties picked varieties picked before maturitybefore maturity

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Purchasing VegetablesPurchasing Vegetables

Sold by weight and count–Packed in:

• Lugs• Bushels• Flats• Crates

Some common vegetables can be purchased preprocessed

• Trimmed• Cleaned• Cut to specification

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Storing VegetablesStoring VegetablesStarchy Vegetables: Store in a dry location

between 60ºF-70ºF.Other Vegetables: Store at refrigerator

temperatures of 41ºF or below. Store vegetables away from fruits that emit ethylene gas. The gas will cause continued ripening and possible decay.

Hearty vegetables are best stored at cool temperatures 40°F to 60°F

More delicate vegetables are best stored at 34°F to 40°F

A separate produce cooler is best

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Irradiated VegetablesIrradiated VegetablesProcess uses ionizing

radiation to sterilize food

Destroys bacteria, parasites and insects

Does not affect the taste and texture of foods

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Preserving VegetablesPreserving Vegetables

Canned. Frozen.Dried.

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Canned VegetablesCanned Vegetables

Raw vegetables are cleaned and placed in Raw vegetables are cleaned and placed in sealed containers, then subjected to high sealed containers, then subjected to high heatheat

GradingGrading• U.S. Grade A or FancyU.S. Grade A or Fancy• U.S. Grade B or Extra-SelectU.S. Grade B or Extra-Select• U.S. Grade C or Standard U.S. Grade C or Standard

Canned vegetables are purchased in Canned vegetables are purchased in cases of standard size canscases of standard size cans

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Frozen VegetablesFrozen Vegetables

Almost as convenient as cannedAlmost as convenient as cannedSeverely inhibits the growth of Severely inhibits the growth of

microorganisms that cause microorganisms that cause spoilagespoilage

Grading the same as canned Grading the same as canned IQF (individually quick-frozen)IQF (individually quick-frozen)

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Dried VegetablesDried Vegetables

• Dramatically alters the flavor, Dramatically alters the flavor, texture and appearancetexture and appearance

• Loss of moisture concentrates Loss of moisture concentrates flavors and sugarsflavors and sugars

• Greatly extends shelf lifeGreatly extends shelf life

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Cooking VegetablesCooking Vegetables

• To determine doneness:To determine doneness: Most vegetables should be Most vegetables should be fork tender.fork tender.

• Pre-preparation involves:Pre-preparation involves: Washing, peeling, cutting, Washing, peeling, cutting, and shapingand shaping

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Cooking VegetablesCooking Vegetables

• Cooking with dry heat:Cooking with dry heat: Preserves Preserves flavors and nutrients. flavors and nutrients. Methods includeMethods include broiling and grilling, baking, sautéing, broiling and grilling, baking, sautéing, deep-frying, and fondue.deep-frying, and fondue.

• Cooking with dry heat:Cooking with dry heat: Preserves Preserves flavors and nutrients. flavors and nutrients. Methods includeMethods include broiling and grilling, baking, sautéing, broiling and grilling, baking, sautéing, deep-frying, and fondue.deep-frying, and fondue.

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Cooking VegetablesCooking Vegetables

COOKING AND ITS EFFECTS ON VEGETABLESCOOKING AND ITS EFFECTS ON VEGETABLES•FLAVOURFLAVOUR:: may turn vegetables bitter when overcooked. may turn vegetables bitter when overcooked. Strong and pungent vegetables will mellow as well as sweeten.Strong and pungent vegetables will mellow as well as sweeten.

•TEXTURETEXTURE:: softens vegetables (to make it easier to eat and softens vegetables (to make it easier to eat and digest in most cases)digest in most cases)

•  ODORODOR: : gives-off a distinctive aroma and at times an gives-off a distinctive aroma and at times an undesirable smell. (e.g. cabbage – sulfur)undesirable smell. (e.g. cabbage – sulfur)

•COLORCOLOR:: changes will occur depending on the type of pigments changes will occur depending on the type of pigments they have. Some vegetables will they have. Some vegetables will oxidizeoxidize therefore discolor or therefore discolor or heat and other chemicals will change the color.heat and other chemicals will change the color.

•NUTRIENTSNUTRIENTS: : vegetables are a good source of nutrients that the vegetables are a good source of nutrients that the body needs for nourishment.body needs for nourishment.

Cooking VegetablesCooking VegetablesStandards of Quality in Cooked VegetablesStandards of Quality in Cooked VegetablesColor. Bright, natural colors.Color. Bright, natural colors.Appearance on plate. Cut neatly and uniformly.Appearance on plate. Cut neatly and uniformly.Flavor. Full, natural flavor and sweetness, sometimes called “garden-Flavor. Full, natural flavor and sweetness, sometimes called “garden-fresh” flavor.fresh” flavor.Seasoning. Lightly and appropriately seasoned. Seasoning. Lightly and appropriately seasoned. Texture. Cook to the right degree of doneness. Most vegetable Texture. Cook to the right degree of doneness. Most vegetable should be crisp-tender not overcooked and mushy, but not tough or should be crisp-tender not overcooked and mushy, but not tough or woody either.woody either.

Sauces. Butter and seasoned butters should be fresh and not Sauces. Butter and seasoned butters should be fresh and not used heavily; vegetables should not be greasy. Cream sauces used heavily; vegetables should not be greasy. Cream sauces and other sauces should not be too thick or too heavily and other sauces should not be too thick or too heavily seasoned.seasoned.

  Vegetables combinations. Interesting combinations attract customers. Vegetables combinations. Interesting combinations attract customers. Flavors, colors, and shapes should be pleasing in combinations. Flavors, colors, and shapes should be pleasing in combinations.

Cooking VegetablesCooking Vegetables

Guidelines in Achieving Proper Guidelines in Achieving Proper Doneness in Vegetables:Doneness in Vegetables:Do not overcook.Do not overcook.Cook as close to service as possible.Cook as close to service as possible.If vegetables must be cooked in advance, If vegetables must be cooked in advance, slightly undercook them.slightly undercook them.For uniform doneness, cut into uniform For uniform doneness, cut into uniform sizes before cooking.sizes before cooking.Do not mix batches of cooked vegetables.Do not mix batches of cooked vegetables.

Cooking VegetablesCooking Vegetables

Controlling Flavor Changes:Controlling Flavor Changes:Cook for as short a time as possible.Cook for as short a time as possible.Use boiling salted water. Addition of Use boiling salted water. Addition of salt helps reduce flavor loss.salt helps reduce flavor loss.Steam vegetables whenever Steam vegetables whenever appropriate.appropriate.Use only enough water to cover to Use only enough water to cover to minimize leaching.minimize leaching.

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