Weitere ähnliche Inhalte Ähnlich wie Chapter 21 (6) Chapter 211. C H A P T E R TWENTY-ONE
VEGETABLES
“ Cuisine is when things taste like themselves.
– Juila Child, American cooking teacher and writer (1912-2004)
”
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
2. After studying this unit 2
VEGETABLES
You will be able to:
– Identify a variety of vegetables
– Purchase vegetables appropriate for your
needs
– Store vegetables properly
– Understand how vegetables are preserved
– Prepare vegetables for cooking or service
– Apply various cooking methods to vegetables
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
3. Identifying Vegetables:
Cabbages (Brassica) 3
VEGETABLES
Bok choy
Broccoli
Brussels sprouts
Cauliflower
Head cabbage
Kale
Kohlrabi
Napa cabbage
Savoy
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
4. Identifying Vegetables:
Fruit-Vegetables 4
VEGETABLES
Avocados
Eggplants
Peppers
– Hot
– Sweet
Tomatillos
Tomatoes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
5. Identifying Vegetables:
Gourds and Squashes 5
VEGETABLES
Chayotes
Cucumbers
Squashes
– Winter
Acorn
Banana
Butternut
Pumpkin
– Summer
Zucchini
Yellow
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
6. Identifying Vegetables:
Greens 6
VEGETABLES
Collards
Mustard
Sorrel
Spinach
Swiss chard
Turnip greens
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
7. Identifying Vegetables:
Mushrooms and Truffles 7
VEGETABLES
Black trumpet Portabella
Clam shell Shiitake
Enokidake
Oyster
Hen of the woods
White
Truffles
Pom Pom blanc
Porcini
– White
– Black
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
8. Identifying Vegetables:
Olives 8
VEGETABLES
Green olives, those harvested unripened
Black olives, fully ripened
Bitter when raw, olives must be washed, soaked
and cured or pickled before eating.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
9. Identifying Vegetables:
Onions 9
VEGETABLES
Bulb onions
Garlic
Leeks
Scallions
Shallots
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
10. Identifying Vegetables:
Pods and Seeds 10
VEGETABLES
Corn
Legumes
– Fresh beans
Green beans
Haricot verts
– Dry beans
Black beans
Black-eyed peas
Lentils
Red kidney beans
Pinto beans
Great northern beans
Okra
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
11. Identifying Vegetables:
Roots and Tubers 11
VEGETABLES
Beets
Carrots
Celery root
Jerusalem artichoke
Jicama
Parsnips
Radishes
Rutabaga
Turnips
Water chestnuts
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
12. Identifying Vegetables:
Stalks 12
VEGETABLES
Artichokes
Asparagus
Bamboo shoots
Celery
Fennel
Hearts of palm
Nopales
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
13. Identifying Vegetables:
Baby Vegetables 13
VEGETABLES
Hybrids bred to be true miniatures or
Regular varieties picked before maturity
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
14. Purchasing Fresh Vegetables 14
VEGETABLES
Sold by weight and count
Packed in:
– Lugs
– Bushels
– Flats
– Crates
Some common vegetables can be purchased preprocessed
– Trimmed
– Cleaned
– Cut to specification
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
15. Purchasing from Farmer’s
Markets 15
VEGETABLES
Farmer’s markets offer highly perishable items,
those with short growing seasons and regional
specialties.
– Check with department of agriculture in your
state to learn about farm-to-chef programs.
– Consult your local health department for
regulations about serving food sourced from
farmer’s markets.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
16. Storage 16
VEGETABLES
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
Store delicate greens away from fruits with give off
ethylene gas.
A separate produce cooler is best
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
17. Nutrition 17
VEGETABLES
Most vegetables are more than 80% water; the
remaining portion consists of mostly
carbohydrates and small amounts of protein and
fat
Most vegetables are extremely low in fat and
calories
Most of the structure is indigestible fiber
Vegetables are a good source of a wide array of
vitamins and minerals
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
18. Irradiated Vegetables 18
VEGETABLES
Process uses ionizing
radiation to sterilize food
Destroys bacteria,
parasites and insects
Does not affect the taste
and texture of foods
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
19. SAFTEY ALERT – Washing
Vegetables 19
VEGETABLES
Surface contaminants from soil, water and
handling can spread food-borne illnesses.
Proper washing essential
– Remove tags, ties
– Do not soak. Wash uncut under cold running
water, 10ºF warmer than produce
– Refrigerate promptly
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
20. Canned Vegetables 20
VEGETABLES
Raw vegetables are cleaned and placed in sealed
containers, then subjected to high heat
Grading
– U.S. Grade A or Fancy
– U.S. Grade B or Extra-Select
– U.S. Grade C or Standard
Canned vegetables are purchased in cases of
standard size cans
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
21. Frozen Vegetables 21
VEGETABLES
Almost as convenient as canned
Severely inhibits the growth of microorganisms
that cause spoilage
Grading the same as canned
IQF (individually quick-frozen)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
22. Dried Vegetables 22
VEGETABLES
Drying dramatically alters the flavor, texture and
appearance of vegetables
Loss of moisture when drying concentrates the
flavors and sugars in the plant
Drying greatly extends shelf life of vegetables
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
23. Acid/Alkali Reactions 23
VEGETABLES
Acid or alkali of cooking liquid affects texture and
color of vegetables
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel