cuul 1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 22
Vegetables
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Learning Objectives
After studying this chapter, you will be able to:
22.1 Identify a variety of vegetables
22.2 Purchase vegetables appropriate for your needs
22.3 Store vegetables properly
22.4 Explain various ways of preserving vegetables
22.5 Prepare vegetables prior to cooking and service
22.6 Apply various cooking methods to vegetables

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Vegetables Overview
• The term vegetable refers to any edible herbaceous
plant with little or no woody tissue
• Fresh, properly prepared vegetables:
– add flavor, color and variety
– play an important role in personal health

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Identifying Vegetables
• Vegetables can be sorted into nine groups
• These groups are discussed on the following slides
• The names used here follow generally accepted custom
and usage
• Potatoes are botanically classified as vegetables but are
discussed in chapter 23

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Cabbages (Brassica)
• Bok choy
• Broccoli and broccoli rabe
• Brussels sprouts
• Cauliflower
• Head cabbages
• Kale
• Kohlrabi
• Napa cabbage
• Savoy cabbage

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Fruit-Vegetables
• Avocados
• Eggplants
• Peppers, hot and sweet
• Tomatillos
• Tomatoes

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Gourds and Squashes
• Cucumbers
• Chayotes
• Squashes
– Winter squash (Acorn, Butternut, Hubbard, pumpkin
and spaghetti)
– Summer squash (Pattypan, Yellow crookneck and
zucchini)

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Greens
• Collard Greens
• Mustard
• Sorrel
• Spinach
• Swiss chard
• Turnip greens

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Mushrooms and Truffles
• Black trumpet
• Clam shell
• Enokidake
• Hen of the woods
• Pom Pom blanc
• Porcini

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Olives
• Green olives are those harvested unripened
• Black olives are harvested when fully ripened
• Bitter when raw, olives must be washed, soaked and
cured or pickled before eating.

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Onions
• Bulb onions
• Garlic
• Leeks
• Scallions
• Shallots

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Pods and Seeds
• Corn
• Legumes
– Fresh beans (green beans and haricots verts)
– Dry beans (kidney beans, pinto beans, chickpeas,
lentils, black beans, black-eyed peas and split green
peas)
– Fresh shelling peas (garden peas and petit pois)
• Okra

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Roots and Tubers
• Beets
• Carrots and parsnips
• Celery root
• Jerusalem artichoke
• Jicama
• Radishes
• Rutabaga
• Turnips
• Water chestnuts

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Stalk Vegetables
• Artichokes
• Asparagus
• Bamboo shoots
• Celery
• Fennel

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Baby Vegetables
• Baby vegetables are either:
– hybrids bred to be true miniatures
or
– regular varieties picked before maturity
• Highly perishable, they can be eaten raw but are usually
steamed or sautéed whole

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Nutrition
• 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 dietary fiber
– Cellulose
– Lignin
• Vegetables are a good source of a wide array of vitamins
and minerals

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Purchasing Fresh Vegetables
• Vegetables are sold by weight and count
• They are packed in:
– Lugs
– Bushels
– Flats
– Crates
• Some common vegetables can be purchased preprocessed
either:
– Trimmed
– Cleaned
– Cut to specification

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Purchasing from Farmer’s Markets
• 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.

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Storing Vegetables
• Store vegetables where there is good airflow and proper
temperatures
• A separate produce cooler is best
• Store winter squashes, potatoes, onions, shallots and garlic cool
temperatures
– between 50°Fahrenheit and 60°Fahrenheit
• More delicate vegetables are best stored at colder temperatures
– Between 34°Fahrenheit to 40°Fahrenheit
• Store tomatoes at room temperature and use them promptly
• Store delicate greens away from fruits that give off ethylene gas.

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Irradiated Vegetables
• Irradiation process uses ionizing radiation to sterilize food
• It destroys bacteria, parasites and insects
• It does not affect the taste and texture of foods

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Safety Alert - Washing Vegetables
• Surface contaminants from soil, water and handling can
spread food-borne illnesses.
• Proper washing of vegetables is essential
– Remove tags and ties
– Do not soak. Wash vegetables, uncut, under cold
running water, slightly warmer than the produce
– Refrigerate promptly

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Canned Vegetables
• Raw vegetables are cleaned and placed in sealed
containers, then subjected to high heat
• Grading of conned vegetables is:
– 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

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Frozen Vegetables
• Frozen vegetables are almost as convenient as canned
• Freezing severely inhibits the growth of microorganisms
that cause spoilage
• Grading of frozen vegetables is the same as canned
• IQF (individually quick-frozen) method is commonly used

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Dried 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

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Acid/Alkali Reactions
• Acid or alkali of cooking liquid affects texture and color of
vegetables
• Vegetables such as asparagus, broccoli, green beans
and red cabbage may discolor.
• These reactions of greater concern when using moist-
heat cooking methods.

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