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Vegetables

Vegetables. Webster’s dictionary refers to vegetables as “any plant,” but more specifically as those that are edible. The part of the plant used as a vegetable often serves as a common method of classification. Vegetables may be derived from almost any part of a plant: Roots Bulbs Stems

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Vegetables

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  1. Vegetables

  2. Webster’s dictionary refers to vegetables as “any plant,” but more specifically as those that are edible. The part of the plant used as a vegetable often serves as a common method of classification. Vegetables may be derived from almost any part of a plant: Roots Bulbs Stems Leaves Seeds Flowers Classification of Vegetables

  3. Composition of Vegetables • Legumes:Members of the plant family Leguminosae that are characterized by growing in pods. • Vegetable legumes include beans, peas, and lentils.

  4. Grading Vegetables Most fresh produce deteriorates too quickly to grade, so most grading is presently voluntary; it is based on: Ripeness Color Shape Size Uniformity Freedom from bruises and signs of decay. The only fresh vegetables currently subject to USDA grading are: Potatoes Carrots Onions Purchasing Vegetables

  5. Purchasing Vegetables Selecting Vegetables • Vegetables are from living plants that grow in cycles with the passing seasons. • The season of the year is the most important consideration when selecting vegetables.

  6. Purchasing Vegetables

  7. Purchasing Vegetables Legumes • B e a n s , peas, and lentils serve as excellent sources of fiber, protein, iron, and complex carbohydrates. • The single common identifying factor among all legumes is that they grow as seeds within a pod. • Dried beans have served as a dietary staple since the Bronze Age.

  8. Purchasing Vegetables

  9. Shiitaki Cremini Oyster Portabella Button Enoki

  10. Vegetables can be prepared by: Dry-heat methods Baking Roasting Sautéing Deep-fat frying Moist-heat methods Simmering Steaming Microwaving Preparation of Vegetables

  11. Serving styles also vary and include: Plain Buttered Creamed Au gratin:Food prepared with a browned or crusted top. A common technique is to cover the food with a bread crumb/sauce mixture and pass it under a broiler. Glazed Scalloped:Baked with milk sauce and bread crumbs. Stuffed …or in: Soufflés Omelets Cream soups Preparation of Vegetables

  12. Preparation of Vegetables • Regardless of the cooking method or serving style selected, some general principles governing the handling and preparation of vegetables should be followed: • Buying • Storage • Washing • Cooking liquid • Timing

  13. Preparation of Vegetables • When heated, vegetables undergo several changes in: • Texture • Flavor • Odor • Color • Nutrient retention • Understanding these phenomena can help to retain as much of their quality as possible during preparation.

  14. Preparation of Vegetables • Degorge:To peel and slice vegetables, sprinkle them with salt, and allow them to stand at room temperature until droplets containing bitter substances form on the surface; the moisture is then removed. • Specific gravity:The density of a substance compared to another substance (usually water).

  15. Preparation of Vegetables • Legumes are best prepared by simmering rather than boiling. • There are three methods for preparing dried beans: • Overnight soak • Short soak • No soak

  16. Preparation of Vegetables

  17. Refrigerated A cooler temperature is the most important factor in reducing respiration rates, and most fresh vegetables will last at least three days if refrigerated. Storage times for various vegetables are ultimately based on their water content. Some vegetables require special storage treatment. For example: Bean sprouts are best stored in a bowl of cold water in the refrigerator, and the water should be changed frequently. Ginger root should be frozen or stored in an airtight container to trap its moisture. Storage of Vegetables

  18. Storage of Vegetables Dry Storage • Proper storage does not automatically imply refrigeration. For instance: • Tomatoes (unripe) • Eggplant • Winter squash • Tubers (potatoes) • Dried legumes • Most bulbs (onions) …should never be stored in a refrigerator.

  19. Controlled-Atmosphere Storage This special method slows down the natural respiration of fresh vegetables by: Reducing the amount of oxygen (below 21%) Increasing the amount of carbon dioxide (above 0.03%) …available to them while in storage. Other advanced storage methods include: Modified-atmosphere packaging (MAP) Edible coatings Plastic shrink- or stretch-wraps Storage of Vegetables

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