CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS By:Bantolio&Rubin CLASSIFICATION OF VEGETABLES • Vegetables are classified according to which part of the plant is eaten. Some vegetables fit into more than one category when several different parts of the plant are edible, e.g. both the roots and leaves of beetroot can be eaten. BULBS • Usually grow just below the surface of the ground and produce a fleshy, leafy shoot above ground. Bulbs usually consist of layers, or clustered segments. FLOWERS • The edible flowers of certain vegetables. FRUITS • Vegetable fruit are fleshy and contain seeds. FUNGI • When referring to vegetables, fungi are commonly known as mushrooms. LEAVES • The edible leaves of plants. ROOTS • Usually a long or round-shaped taproot. SEEDS • (Legumes) apart from sweet corn, seeds grow in pods which are sometimes eaten along with the seed. STEMS • The edible stalks of plants when the stalk is the main part of the vegetable. TUBERS • Vegetables which grow underground on the root of a plant. CLASSIFICATION OF VEGETABLES ACCORDING TO CHEMICAL COMPOSITION By:Bantolio&Rubin 1.MINERAL SUBSTANCES • Mineral substances are present in salts of organicor inorganic acids or as complex organic combinations (chlorophyll,lecithin,etc.);they are in many cases dissolved in cellular juice. • Vegetables are more rich in mineral substances as compared with fruits.The mineral substance content is normally between 0.60% and 1.80% and more than 60 elements are presents; the major elements are:K,Na,Ca,Mg,Fe,Mn,Al,P.Cl,S. • Among the vegetables which are especially rich in mineral substances are: Spinach,Carrots,Cabbage and Tomatoes. 2.CARBOHYDRATES • Carbohydrates are the main components of fruit and vegetables and represent more than 90% of their dry matter. • Carbohydrates plays a major role in biological systems and in foods. 3.FATS • Is one of the three main Macronutrients,along with Carbohydrate and protein. 4.PROTEIN • Though the word “protein” usually conjures up images of meat,fruits,and vegetables can also be good sources of protein;they lower in saturated fat and higher in dietary fiber than animal sources and when regularly eaten can help lower cholesterol and reduce the risk heart disease,diabetes and certain cancers. CLASSIFICATION OF VEGETABLES ACCORDING TO NUTRITIVE VALUE By:Bantolio&Rubin • Vegetables may be classified to the portion of the plant used for food and its specific nutritive value A.Leaf Vegetables • They are a valuable source of minerals (iro and calcium),vitamins (A,C,K and riboflavin) and cellulose. B.Stem or Stalk vegetables • They Contain minerals and vitamins in proportion to the green color.Celery and Asparagus are example of stem vegetables. C.Flowering and fruit vegetables • Broccoli,cauliflower.and globe artichoke are the most commonly used flowering vegetables. Broccoli being greener,rates,higher in nutritive value than cauliflower and is good of iron,phosphorus,vitamins A and C and riboflavin.Cauliflower is also a good source of vitamin C.Artichoke is a good source of minerals,particularly potassium,calcium and phosphorus and has a high dietary fiber content.The other fruit vegetables are cucumber,squash,pumpkin,and eggplant. BROCCOLI CAULIFLOWER GLOBE ARTICHOKE D.Root vegetables • Carrot,beet,Turnip,and potato are examples of root vegetables. • Good source of thiamin and minerals.Potato contains some vitamins C.Onion is an outstanding of a bulb vegetable,and contains a moderate amount of vitamin C. Beet Potato Turnip Carrots FLAVOR COMPONENTS OF VEGETABLES By:Bantolio&Rubin • SUGAR • Is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose(also known as dextrose), fructose, and galactose. FRUCTOSE • Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars.fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. • A natural sugar that provides the sweetness in vegetables. GLUTAMIC ACID • This forms a product called monosodium glutamate when combined with salt. • It is found in large amount from young and fresh vegetables. SULFUR COMPOUND • Give the characteristic strong flavor and odor of some vegetables. COLOR COMPONENTS OF VEGETABLES By:Bantolio&Rubin The different fruit colors are a result of different pigments and each one of which offers different health benefits. PIGMENTS • A pigment is a material that changes the color. CHLOROPHYLL • A fat soluble compounds responsible for the green color of plants.When combined with acid,it forms pheophytin which produces an olive green color. CAROTENES • This pigment gives colour to yellow and orange vegetables such as carrot, corn, winter squash, sweet potato, tomato, and red pepper. This is the most stable of the colour pigments. FLAVONES • It is the pigment present in white vegetables. It is present in potato, onion, cauliflower, white cabbage, cucumber, zucchini, and the white of celery. ANTHOCYANIN • This pigment is present in red vegetables and it gives them their colour. It is present in very few vegetables, primarily in red cabbage, purple peppers, purple potatoes, etc. Lycopens • The red in tomatoes is called lycopens. This pigment is very stable to heat and the color is not affected by acids or alkaline FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY OF VEGETABLES By:Bantolio&Rubin 1.FRESHNESS • Fresh vegetables should be crisp and bright in colors. 2.Absence of decay and insect infestation 3.NO CHEMICAL DAMAGE 4.RIGHT DEGREE OF MATURITY BASIC KNIFE CUTS 1.LARGE DICE • The large dice is a culinary knife cut measuring ¾ inch × ¾ inch × ¾ inch. 2.BATONNET • The batonnet measures ½ inch × ½ inch × 2½-3 inches. It is also the starting point for another cut, the medium dice. 3.MEDIUM DICE • The medium dice measures ½ inch × ½ inch × ½ inch. 4.ALLUMETTE • Measuring ¼ inch × ¼ inch × 2½-3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice. 5.SMALL DICE • The small dice measures ¼ inch × ¼ inch × ¼ inch and is produced by slicing the allumette into ¼ inch sections. 6.JULIENNE • The julienne cut measures 1/8 inch × 1/8 inch × 2½ inches. 7.BRUNOISE • The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch. 8.FINE JULIENNE • The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It's also the starting point for the fine brunoise cut. 9.FINE BRUNOISE • The fine brunoise knife cut (pronounced BROON-wahz) measures 1/16 inch × 1/16 inch × 1/16 inch. Tiny!
