"Vegetables: Nutrient-rich food group essential for a balanced diet, requiring proper preparation and handling to preserve flavor, texture, and nutrients."

"Vegetables: Nutrient-rich food group essential for a balanced diet, requiring proper preparation and handling to preserve flavor, texture, and nutrients."

1. VEGETABLES

2. Classifying Vegetables The squash family. Roots and tubers. Seeds and pods. Pulses / legumes The cabbage family. Stems, stalks, and shoots. The onion family. Fruit-vegetables. Leafy greens.

3. Gourds & Squash Family Chayotes Cucumbers Squashes Winter: Acorn Banana Butternut Pumpkin Summer: Zucchini Yellow

4. ROOTS Are those grown underground. They are directly connected to the plant via leaves or leaf stem. TUBERS Are connected to the root system. However, they are not directly connected to the stem and leaf system of plant.

5. Roots Beets Carrots Celery root Parsnips Radishes Rutabaga Turnips Water chestnuts

6. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Tubers Potatoes Mealy. Waxy. Russet. Red. Yukon. Sweet.

7. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Quality Characteristics of Potatoes All varieties of potatoes should be heavy and firm, without soft spots, green color, or sprouting eyes.

8. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Quality Characteristics of Potatoes (continued) Sweet potatoes should have dry-looking, orange and golden-orange skins. Avoid sweet potatoes with softened ends. This marks the beginning of spoilage. Other potatoes should have dry, tight skins, without wrinkles.

9. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Market Forms of Potatoes Fresh. Canned. Frozen. Dehydrated.

10. Seeds and pods Corn Okra Legumes :Fresh Beans Green beans Haricot vert Peas

11. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Pulses

12. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Types of Legumes Legumes are: a group of plants that have double-seamed pods containing a single row of seeds. Pulses: Dried seeds of legumes. Nutrients: Excellent source of complex carbohydrates, protein, and soluble fiber.

13. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. PULSES Pulses Black beans Black-eyed peas Lentils Red kidney beans Pinto beans Great northern beans

14. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Quality Characteristics of Legumes Should be brightly-colored and uniformly sized. Should not be marked, shriveled, damaged, or broken.

15. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Storing Legumes Store in a cool, dark, dry place with good ventilation. Keep opened packages in air-tight, moisture-proof containers.

16. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Checking & Soaking Legumes Remove any shriveled and discolored legumes, stems, and pebbles. Rinse legumes in cold water until water is clear. Soak legumes according to directions, removing floaters.

17. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking 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.

18. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Storing Cooked Legumes Divide into shallow pans and refrigerate. Use an ice bath to cool the pans. Stir legumes with cold paddles (e.g., Rapid Kool ™ ).

19. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cabbage Family Is a wide range of vegetables used for their heads, flowers, or leaves. Bok choy Broccoli Brussels sprouts Cauliflower Head cabbage Kale Kohlrabi Napa cabbage Savoy

20. Onion Family Bulb onions Garlic Leeks Scallions Shallots

21. Stems, stalks, and shoots Artichokes Asparagus Bamboo shoots Celery Fennel Hearts of palm Nopales

22. Fruit-vegetables Avocados Eggplants Peppers Hot Sweet Tomatillos Tomatoes

23. Leafy greens Collards Mustard Sorrel Spinach Swiss chard Turnip greens Lettuces

24. Mushrooms 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

25. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Mushrooms Portabello Button mushroom Chanterelle Porcini Morel Oyster mushroom Straw mushroom Enoki Shitake

26. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Baby Vegetables A variety of vegetables that include both hybrids bred to be true miniatures and regular varieties picked before maturity

27. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Purchasing Vegetables Sold by weight and count Packed in: Lugs Bushels Flats Crates Some common vegetables can be purchased preprocessed Trimmed Cleaned Cut to specification

28. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Storing Vegetables Starchy 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.

29. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Storing 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 A separate produce cooler is best

30. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Irradiated Vegetables Process uses ionizing radiation to sterilize food Destroys bacteria, parasites and insects Does not affect the taste and texture of foods

31. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Preserving Vegetables Canned. Frozen. Dried.

32. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Canned 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

33. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Frozen Vegetables Almost as convenient as canned Severely inhibits the growth of microorganisms that cause spoilage Grading the same as canned IQF (individually quick-frozen)

34. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Dried Vegetables Dramatically alters the flavor, texture and appearance Loss of moisture concentrates flavors and sugars Greatly extends shelf life

35. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Vegetables To determine doneness: Most vegetables should be fork tender. Pre-preparation involves: Washing, peeling, cutting, and shaping. (See Fig. 26-13 on page 587.)

36. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Vegetables (continued) Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue.

37. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Cooking Vegetables (continued) Cooking with moist heat: To retain nutrients, cook vegetables for the minimum amount of time needed and in a small amount of liquid. Methods include blanching, parboiling, steaming, simmering, poaching, and braising.