Most of what you need to know about Vegetables
Workbook Vegetable Workbook
Prepare Vegetables for basic dishes What are vegetables? Vegetables are edible plants that we use for food, usually used as savoury items on a menu. Over the centuries, they have been bred and cultivated to produce one main characteristic. All plants consist of most of the following parts: A tuber A bulb A root A stem Leaves Flowers Seeds Fruits Pods So vegetables are classified using these names. © Tim Webb 10/2009
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Vegetable Workbook
Different vegetables There are certain plants, which don’t follow this pattern, the main ones being: Fungi and Seaweed Fungi The definition of fungi is: Give some examples of different types of edible mushrooms and other fungi used in cookery For more information try www.hospitalityinfocentre.co.uk Seaweed Seaweed is used mainly in oriental cookery, but it is used in European foods too. As its name suggests, it grows in the sea and therefore doesn’t have the same classifications as land grown vegetables. Examples of seaweed and its uses are: © Tim Webb 10/2009
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Vegetable Workbook
Classifying vegetables In order to decide which classification a vegetable belongs to, simply decide which part of the plant is the one being prepared / cooked / eaten For example: A potato has roots, shoots, and leaves it also produces flowers, but the part of the plant we eat (the potato itself) is the tuber; therefore potatoes would be classified as tubers. Below you will find a grid which gives the classifications of the vegetables. Try and fill it in with the required information. Vegetables should be fit for the purpose of preparing and cooking, so how do you think you would tell by examining the vegetables if they were of a suitable quality to use? Classifications Examples
Roots Quality points Bulbs Flowers Fungi Seeds & Pods © Tim Webb 10/2009
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Vegetable Workbook
Classifications Examples
Tuber Quality points
Leaves Stem Fruits Seaweed © Tim Webb 10/2009
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Vegetable Workbook
Vegetable Cuts Activity Many vegetables, particularly root vegetables, are cut into a number of classical French cuts; these have specific shapes and sizes and are used for a range of purposes. Research and complete the table below Shape Name Description
Uses no specific size or shape, cut to requirements Roughly cut Dice ½ cm dice Small Dice 1‐2mm dice Batons ½cm x 2cm Strips 1mm x 3‐4cm 1cm x 1mm Rough cut Rounds. Squares, Triangles Slices Draw a line from the cut of vegetables to its common use Names Julienne Paysanne Brunoise Mirepoix Macedoine Jardinière © Tim Webb 10/2009
Uses Stews and casseroles Garnish for sauces, soups
Stock, soups sauces Vegetable dishes Soups, Stews Vegetables dishes (e.g. Spring rolls), soup garnish 6
Vegetable Workbook
Preparation Methods Type Roots Tubers Bulbs Leaves Preparation Wash & scrub well Remove blemishes Peel using a peeler Rewash Wash & scrub well Remove blemishes Peel using a peeler Rewash Put into cold water and cover Remove outer skin with a knife Remove root close to the base of the vegetable Cut to required size Rewash Remove and wilted or damaged leaves Immerse in cold salted water and wash well Drain and rinse and leave to dry as required Wash well Remove any yellowing Flower Heads Cut to size required Rewash Wash well Trim base Stems Cut if required Rewash Immerse in cold water and wash well Drain Fungi Trim if needed Slice Take peas & beans from pods ‐ wash Mange touts & sugar snaps ‐ pick off ends wash Green beans –top & tailed – wash Runner beans – top & tail, shred ‐ wash Legumes Bean sprouts – wash well Sweetcorn – remove green husk and brown strings ‐ wash Aubergines – wash, trim, slice or dice, use straight Aqueous away or place in a bowl of water with a little (Sometimes lemon juice included with Courgettes – wash, remove top and base fruits) Cucumbers – wash and peel ‐Cut to required size Tomatoes – wash, remove stalk & eye cut to required size Vegetable Peppers – Wash, remove stalk and cut in half Fruits lengthwise. Remove pith and seeds – cut to required size Special considerations
Swedes and turnips are best peeled with a knife Garlic‐ remove clove and take off skin with a small knife Certain leaves such as spinach and cabbage need to have the tough centre stalks removed from the leaves Globe artichokes need tough outer leaves trimming and storing in water with added lemon juice to stop blackening Asparagus – needs woody base stem trimmed Endive – remove any loose or damaged outer leaves Some mushrooms such as wild mushrooms need careful handling © Tim Webb 10/2009
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Vegetable Workbook
Vegetables Research Questions You have prepared some carrots (jardinière) for lunch service which starts at 12.00. Your carrots are prepared, but not yet cooked at 10.00am. How should you store them until 11.30am when you will cook them? You have been asked to prepare some spring rolls using a variety of vegetables. How would you check that the vegetables you need to use are correct for this dish? You need to peel some potatoes – what would you use and why The appearance and texture of certain vegetables can deteriorate during preparation for example – Salsify and Globe artichokes. How should their appearance and texture be maintained? The nutrient content of vegetables can be diminished during storage and preparation. How can you keep this to a minimum? For lunch today you have been asked to prepare some button mushrooms. On checking you discover that most of them are slimy and dark looking – what should you do Filling a sink with clean cold water and adding a large pinch of salt is the best way to wash To check the quality of dried packaged vegetables, such as seaweed, you should check – Your chef has asked you to blanche some tomatoes ready to prepare tomatoes concassé – what does he mean? Your chef has asked you to check the quality of some cabbage and Brussels sprouts that have been delivered. What do you need to check? © Tim Webb 10/2009
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Vegetable Workbook
Cook Vegetables Questions For each of the classifications of vegetables, give some examples of each and then how they should be cooked to ensure they are in the best conditions. Classifications Examples
Cookery methods
Roots Bulbs Flowers Fungi Seeds & Pods © Tim Webb 10/2009
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Vegetable Workbook
Classifications Examples
Tuber Quality points Leaves Stem Fruits Seaweed © Tim Webb 10/2009
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Vegetable Workbook
Vegetables Identify the vegetable then write its name below each one. Complete the table based on what you have already learned. Vegetable Family Prep Method
Cooking Method Notes!
© Tim Webb 10/2009
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Vegetable Workbook
Vegetable Family Prep Method
Cooking Method Notes!
© Tim Webb 10/2009
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Vegetable Workbook
Vegetable Family Prep Method
Cooking Method Notes!
© Tim Webb 10/2009
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