Vegetable Basics
Vegetable Basics
 Vegetables are versatile foods that add color, flavor, and
texture to any meal
 Vegetables are edible plants and include the following parts:
 Flowers
 Seeds
 Stem
 Leaves
 Roots
 Tubers
Label the Following
Vegetable Classifications
 Commercial kitchens usually classify vegetables into the following
categories:
 The Squash family
 Roots and tubers
 Seeds and pods
 The cabbage family
 Stems, stalks, and shoots
 The Onion family
 Fruit-vegetables
 Leafy greens
 These vegetables are classified by how they are used in the kitchen
The Squash Family
 Members of the squash
family have large root
systems and trailing vines.
 Their flowers are often
edible in addition to the
main vegetable.
 Quality squash are firm,
free of blemishes, and show
no signs of mold.
Roots and Tubers
 Roots grow deep into the soil
 Tubers are large, round,
underground stems that grow
just below the surface of the
soil.
 Both store and provide food
to their plants, making them
rich in nutrients.
 Quality roots and tubers are
firm, unwrinkled,
unblemished, and have good
color.
Seeds and Pods
 This category consists of
vegetables with edible
seeds.
 Some of the pods are also
edible, but the seeds are
more nutritious.
 Quality seeds and pods are
firm, well shaped, and
without blemishes
Cabbage Family
 Vegetables in the cabbage
family grow quickly in cool
weather.
 Commercial kitchens use the
flowers, leaves, and heads of
these plants.
 They are served raw as well
as cooked.
 Quality cauliflower, broccoli,
and cabbage are firm, heavy
for their size, and have a good
color.
Stems, Stalks and Shoots
 Vegetables in this category
produce edible stems,
stalks, and shoots.
 They are picked when they
are young and tender.
 Quality stem, stalks, and
shoots are firm,
unblemished, and have no
browning.
Onion Family
 Vegetables in the onion
family are often used for
seasoning and flavoring.
 Most have a strong taste
and odor.
 Quality onions are firm,
fresh-looking, and have
good color.
Fruit-Vegetable
 Vegetables that are often called
fruit-vegetables come from
flowering plants and contain at
least one seed. Therefore, they
are technically the fruit of the
plant.
 For the purpose of commercial
kitchens, however, they are
categorized as vegetables
because they are savory rather
than sweet.
 Quality fruit-vegetables have
smooth, unblemished skin.
Leafy Greens
 Vegetables in this category
can be served raw or
cooked.
 They shrink when cooked
because of their high water
content.
 Flavors of leafy greens
range from mild to spicy.
 Quality greens have crisp,
bright leaves without any
brown spots.
Purchase and Storage of Fresh
Vegetables
 Ripening
 Vegetables will continue to ripen when exposed to oxygen
 Rate of ripening depends on:
 Type of vegetable
 How it is stored
 Storage
 Starchy vegetables (potatoes, squash, vegetables in the onion family)
 Stored at room temperature in a dry location
 Do not store in the fridge or the vegetables will lose texture and flavor
 Most other vegetables
 Store at refrigerator temperatures or below
 Store away from fruits that emit ethylene gas
Purchasing and Storage of Potatoes
 Store in a dry, dark area with
temperatures of 7 0C and 10 0C
 DO NOT store in the
refrigerator as the temperature
converts some of the potatoes
starch to sugar and will make
the potatoes sweet.
 DO NOT eat green potatoes
because they contain a toxic
substance known as solanine
which can upset your stomach
and interfere with nerve
transmissions
Types of Potatoes
 Potatoes are divided into two main types: Mealy and Waxy
 Mealy
 A mealy potato has thick skin and starchy flesh
 Best for deep-frying, baking, whipping and pureeing
 Waxy
 A waxy potato has a thin skin and contains less starch than mealy potatoes
 Best for boiling
Types of Potatoes
Russet
Red
 A mealy potato known as
 A waxy, pink-to-red
Idaho
 Popular choice for baking
and frying
skinned potato
 Good for roasting and use
in salads, soups, and
casseroles
Types of Potatoes
Yukon
Sweet
 A buttery-flavored mealy
 Two varieties:
potato with golden flesh
 Can be baked, pureed and
made into salads and
casseroles
 White
 Yellow flesh and a mealy
texture
 Red
 Darker orange flesh and a less
mealy texture
 Used in soups and
casseroles, can be boiled,
roasted and pureed
Potato Quality Characteristics
 All varieties of potatoes should be heavy and firm without
spots, green color, or sprouting eyes
 Sweet potatoes should have dry-looking, orange and goldenorange skins
 Avoid sweet potatoes with softened ends. This will mark, or
show, the beginning of spoilage
 Other potatoes should have dry, tight skins, without wrinkles
Market Forms of Potatoes
Fresh
Canned
 Available year-round
 Most varieties are available
 Can be baked, fried,
in cans, already cooked,
whole or sliced
 Use of canned potatoes
eliminated the risk of
spoilage and can result in a
high-quality dish
boiled, whipped or pureed
 Served with sour cream,
non-fat yogurt or butter
Market Forms of Potatoes
Frozen
Dehydrated
 Many foodservice
 Dried potato flakes, dices,
operations purchase frozen
potatoes that are pre-cut
for French fries
 French fries are blanched
in deep-frying fat and then
frozen
 Includes hash browns and
stuffed baked potatoes
slices and shreds can be
mixed with milk or hot
water to make mashed
potatoes, hash browns, and
scalloped potatoes
Purchase and Storage of Preserved
Vegetables
 Techniques like canning, freezing, and drying are used to
lengthen the shelf life of vegetables
 All these techniques may affect the flavor and texture of
vegetables
Canned Vegetables
 Almost every variety of vegetable is available canned
 Vegetables are cleaned, peeled, cut into pieces, and cooked
 Canned vegetables have been heat-treated to kill
microorganisms
 Canning preserves the flavor and texture of vegetables such
as beets, sweet potatoes, peas, corn and beans however, the
heat used during canning softens most vegetables and can
cause some nutrient loss
 List 6 examples of canned vegetables not listed
above
Frozen Vegetables
 Frozen vegetables offer
convenience similar to that
found with canned vegetables,
but the quality is higher.
 Most nutrients are retained
during freezing
 Vegetables keep their bright
colors and flavors because of the
quickness with which they are
precooked and frozen
 List 6 examples of
frozen vegetables
 Do not refreeze unused portions
Dried Vegetables
 Dried vegetables are not as
common in foodservice
operations as canned and
frozen
 The drying process affects
the appearance, taste, and
texture of vegetables
 Advantage:
 Convenience
 List 6 examples of
dried vegetables
Cooking Vegetables
 Unlike fruits, most vegetables are served cooked which
softens vegetables, intensifies their flavor, makes their easier
to chew and digest
 Improper cooking techniques and holding techniques can
cause vegetables to lose nutrients and can damage their
texture, color, and flavor
 I.e., To help white and red vegetables retain their color, cook
them in a liquid that is slightly acidic
Pre-preparation for Vegetables
 Washing
 Because vegetables grow outside and often close to the ground,
they can pick up sand, dirt, grit, chemicals and even insects
therefore it is critical to clean them thoroughly
 Clean produce quickly under cold running water:
 Scrub root vegetables with a strong bristled brush
 Soak cabbage family vegetables, in salted water for a short amount of
time. This will draw out insects
 Store cut vegetables, such as carrots, in the fridge until ready to use
 Leafy greens need to be washed differently than most
vegetables:
 Wash in a water bath to allow debris and sand to settle to the bottom of
the sink. Gently lift green out of the water to avoid contact with debris
Pre-preparation for Vegetables
 Peeling, cutting and shaping
 Always trim off and discard only inedible skins, leaves, stems
and stalks
 Use a vegetable peeler to remove a thin layer of vegetable skin
 Cut vegetables into uniform pieces to ensure even cooking
 A mandolin is used for slicing vegetables and fruits, such as potatoes and
apples
Cooking Vegetables with Dry Heat
 Cooking vegetables with dry heat preserves flavors and
nutrients and intensifies flavors
 You can brush butter, seasonings, flavorings or flavored oils
on vegetables before cooking them for added flavor
Broiling and Grilling
 Cooks vegetables quickly with relatively high heat
 Heat caramelizes the vegetables which gives them a pleasing flavor
 Examples:
 Potatoes, tomatoes, peppers, squash, eggplant, zucchini and corn
 Methods
 Thread small sliced vegetables onto wooden skewers or metal
skewers for grilling
 Cut larger vegetables, like eggplant and squash, into slices and place
them directly on the grill
 Broiling – arrange on a vegetable sheet under broiler in oven, turn for
even cooking
Baking
 Baked vegetables are cooked at a lower temperature for a
longer period of time then grilled or broiled vegetables
 Examples:
 Squash, onions, potatoes, and other root vegetables
 Methods:
 They should be cleaned, peeled and
cut into uniform pieces
 Baked vegetables casseroles are a good
option for vegetarian customers or
those wanting a healthful meal option
Sautéing
 Sautéing cooks vegetables in a small amount of butter or oil
in a hot sauté pan
 Sautéing happens quickly because the heat is high
 Examples:
 Mushrooms, summer squash, onions
 Broccoli, Brussels sprouts, carrots, beans, celery and potatoes
need to be blanched before sautéing
 Appearance:
 Brightly colored and slightly crisp
Deep-Frying
 Deep-fried vegetables are
usually coated in batter, and
then submerged in hot oil
 Examples:
 Potatoes are popular as
French fries or chips
 Onions, mushrooms,
cauliflower, okra and eggplant
 Methods:
 Cut vegetables into even
pieces for even cooking
 Wipe off excess moisture
before deep-frying
Cooking Vegetables with Moist Heat
 Moist cooking methods include:
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Blanching
Parboiling
Steaming
Simmering
Poaching
Braising
 Methods:
 Add bouillon, herbs, spices or butter to the cooking liquid for extra
flavor
 Cook for the minimum time to retain nutrients
 Green vegetables need to be cooked without the lid to let the acid
escape
 Red vegetables need to be cooked covered to keep the acid inside
Blanching
 Used to loosen the skin of
vegetables, blanching
involves plunging foods
briefly into boiling water
and then plunging them
into cold water to stop the
cooking process
 Used to increase the color
and flavor of vegetables
before freezing them
Parboiling
 Used to partially cook
vegetables and remove
strong flavors and loosen
skins or peels
 Examples:
 Winter squash, root
vegetables and members of
the cabbage family
Steaming and Simmering
 Steamed vegetables are
cooked by being placed
above boiling water in a
perforated container
 Simmered vegetables sit in
a shallow layer of lightly
boiling water
 Use just enough water to
cover the bottom of the
pan, and cover with a lid
 Results include a soft,
colorful, flavorful
vegetables
Poaching and Braising
 Poached vegetables cook in
just enough simmering
liquid to cover the food
 Braising is done by
simmering them in a
seasoned liquid or sauce in
the oven
 Examples:
 Cabbages, celery, leeks,
onions, endives, Swiss
chard and fennel
Determining Doneness
 Every vegetable has a slightly different characteristic when it
is properly cooked, so there is no one rule to follow for
cooking time
 However, most vegetables are done cooking when they are
just tender enough to
cut with a fork and leafy
vegetables should become
brighter in color and
slightly wilted
Plate and Garnish with Vegetables
 An important factor in cooking vegetables is its visual appeal
on the plate
 Place the main entrée to the front of the plate, with the
vegetables to the back
 Place the main item in the center of the plate with the
vegetables placed randomly around the item
 Place vegetables in the center of the plate with the main item
leaning against it
 Put a bouquetiere, or bouquet of three vegetables, arranged on
a plate surrounded by other foods
Project
 You are to create and present to the class a brief oral presentation and
poster about a strange fruit or vegetable, chosen by your teacher. The
poster must include:
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Classification
Country of Origin
Where it is grown commercially
Its qualities when ripe
Major uses
Nutrition facts table
1 recipe where the fruit/vegetable is the main ingredient
 You will receive 1 class to work on this at school and the remainder of the
project must be completed on your own time. Your poster should be
visually pleasing to the eye, creative, and neat. You must also include
pictures of your subject.