• One of the differences between a good
restaurant and a great restaurant is the chef’s
ability to get great ingredients.
• Chefs have an ever-expanding array of fresh
produce available to them.
• Keeping informed about new items entering
the market, and how to select and handle
these new items is a constant concern.
• A part of the lily family.
• Like lilies, they grow
from underground bulbs.
• Onions are some of
the most aromatic
products in the
kitchen.
• Yellow Onions- Also called Spanish onions;
most commonly used onion in commercial
kitchens; “Summer sweet onions” are a
subcategory (Vidalia onions are in this
subcategory)
• Red Onions- stand out with
their purple color and are a
favorite in salads, sandwiches,
and other cold items.
• White onions- preferred in traditional Mexican
cuisine.
• Jumbo onions- (3 to 4 inch diameter) are the
size typically used in commercial kitchens
because they offer a better yield than
smaller sizes.
• Pearl onions (1/2 to ¾ inch diameter),
can be yellow, white, or red; used for
pickling, vegetable medleys, and
garnishing stews.
• Select onions with dry crackly skins and no
sprouts
• Refrigeration is not necessary, instead store in
a dry, well-ventilated area.
• Onions can keep for several
months under proper
conditions and are
available year around.
• Pound for pound, garlic is the most aromatic
vegetable in the kitchen.
• A head of garlic is comprised of 12 to 16
cloves, each wrapped in skin.
• White garlic is the most commonly
used variety. Less common in
commercial kitchen are pink
garlic and elephant garlic.
• Choose garlic with plump, firm, compact
heads.
• If stored properly, garlic can have a long shelf
life– 2 months at 50-60F and 6 to 8 months at
33-38F.
• Can by garlic processed (chopped,
minced, crushed packed in water
or vegetable oil), some chefs
maintain that it has less flavor
than fresh garlic.
• Shallots have an onion flavor but grow in
clusters much like garlic. This may explain why
some people mistakenly call them a cross
between onions and garlic.
• Shallots are smaller than onions with a
stronger more complex flavor.
• They are especially useful in
sauce making.
Scallions, or green onions, are young onions of
any color that are picked early for their small
bulb and green leaves. Spring onions, or bulb
onions, are slightly more mature than
scallions. They have bulbs that range from 1
to 1 ½ inch in diameter. Both scallions and
spring onions have a milder flavor than fully
mature onions. Their green tops are often
used in salads and for garnishing.
• Leeks have a more fibrous texture. Their
multiple layers of leaves often harbor dirt and
sand. The white and light green part of the
leek is preferred for most dishes. Leeks are
prized for their mellow aromatic quality they
give to soups and stews. They can also be
served alone on a dish.
• The roots of plants draw water and nutrients
from the ground and help support the plant while
it grows. Roots also store plant nutrients, which
makes them some of the most nutritious of all
vegetables.
• Roots and hardy and store well. For centuries,
they have been a winter staple in cold climates.
Most root vegetables are available
year-round, but their peak season
is in the fall and winter months.
• Carrots are the most popular root vegetable in
commercial kitchens.
• Valued for their aromatic flavor in many
savory dishes.
• They are also served as a side dish.
• Carrots are popular for their
bright orange color and
sweet flavor.
• Large carrots without tops are called horse
carrots. They are preferred in most
commercial kitchens due to their better yield
after peeling and trimming.
• Look for carrots with a crisp texture. They
should break with a sharp snap when
bent. Avoid carrots with a limp
texture or green shoulders, these are
signs of age or poor storage.
• Turnips are a root vegetable of European
origins and related to cabbages.
• The most popular variety of turnip is the
purple topped globe turnip, it has an even,
round shape with white flesh.
• Look for turnips that are firm and without
blemishes. A void those with soft, spongy
roots.
• Rutabagas are a large dense variety of turnip
grown in Northern regions of the U.S. and
Canada.
• They have yellow flesh and pale
yellow skin with a purple top.
• Rutabagas are sometimes called yellow
turnips or Swedish turnips.
• They are often coated with wax to helpretain
moisture
• Parsnips look like beige-colored carrots with
noticeably more tapered roots. They are
related to carrots, but have a sweeter flavor.
• Avoid extremely large parsnips since they tend
to have woody cores.
• Beets, are spherical roots with deep red color.
They were first cultivated in central Europe during
the Middle Ages. Beets are served hot as a side
or marinated in salads. The green tops can be
prepared like spinach. Other varieties of beets,
not used for the table, are grown for sugar
production or animal feed.
• Beets can be purchased with or without green
tops attached. Choose beets with a nice globe
shape, smooth surface, and deeper red colors
• Celery root, or celeriac, is a plant related to the
common green-stalked Pascal variety or celery.
• Celery root is cultivated for its root rather than its
stems and leaves. It has a flavor like celery but with a
greater intensity of flavor and aroma. It can be used as
an aromatic vegetable just like celery. It is also used in
salads.
• Celery roots have a rough tan-colored exterior. They
should be scrubbed thoroughly because they often
harbor dirt or sand. The inside of the celery root is a
creamy white color and may darken slightly when
exposed to air.
• Choose heavy, firm celery roots.
• Jicama is a round root grown originally in Latin
America. It has a thin light brown skin and
white flesh.
• Jicama’s high moisture content and
crisp texture make it refreshing.
It is most commonly
served raw.
• There are numerous varieties of
radishes of varying shapes, sizes and
colors. Most are eaten raw as an appetizer or in
salads. The most common variety of radish in the
U.S. is the small round, red-skinned variety
sometimes called button radishes.
• Horseradish is a strong-flavored radish. It is
grated and used as a condiment for it hot flavor.
• Daikon is a long white Asian radish that is often
used as a garnish for cold dishes.
• Cabbages and greens have long been
important vegetables in the kitchen.
• They provide an abundance of vitamins,
minerals and dietary fiber.
• Many members of this vegetable group have
an undeserved reputation for being coarse,
bitter, and unappetizing.
• If properly cooked, all of these
vegetables can be tender and
delicious.
• Cabbages are of European origin and have
been a part of a part of most European
cuisines for centuries. They are dense, sturdy,
and keep well during winter months.
• Sauerkraut is a preserved form of cabbage and
a staple item in many European cuisines.
• Cabbage is inexpensive and versatile. It
can be used as a vegetable, wrapper,
or even in a salad such as coleslaw.
• Cabbages are available year-round.
• Choose cabbages with firm, tightly packed
heads and crisp leaves. Cabbages should be
free of blemishes or spots.
• Varieties include: Green,
Savoy, Napa (Chinese
cabbage), and red.
• A flowering member of the cabbage family,
broccoli originated in Italy and is known to be
cultivated as far back as the sixteenth century.
• The majority of fresh broccoli produces in the
United States comes from California.
• Broccoli doesn’t store as well as most other
members of the cabbage family. It tends to lose
its moisture and becomes limp. For this reason,
broccoli is often packaged in crushed ice.
• Choose broccoli with tights heads and
dark green flowers and slender
moist stalks.
• Cauliflower is another flowering member of the
cabbage family, its name means “cabbage flower.”
• It is denser and hardier than broccoli
but served in similar ways.
• The green leaves at the base of the head area
good indicator of freshness. The heads should be
white, firm and compact. The size of the head
has no effect on its quality. Avoid spotted or
bruised heads.
• Brussels sprouts are the buds of an unusually
tall member of the cabbage family. These
miniature cabbages get their name from the
Belgian city of Brussels, where they have been
cultivated since Roman times.
• Look for Brussels sprouts with
firm compact heads, good
green color, and few or no
yellow leaves.
• Many greens, such as kale and turnip, are
members of the cabbage family. When
choosing greens, look for crisp leaves with
solid green color
and no yellow
brown spots. Crisp
stems are also a
good indicator of
freshness.
• The most popular of all greens. It differs from
other greens because of its mild flavor and
delicate texture.
• It cooks quickly and is even
tender enough to be used
raw in salad greens.
• There are two varieties of spinach- curly leaf
(savoy) and flat leaf (broad leaf). The curly leaf is
often found prewashed and bagged. The flat leaf
type is most often sold bundled in bunches.
• Has bluish green leaves and curly edges and
wrinkles across the surface. Kale is hardy and
requires sufficient cooking to make it tender.
• Flowering kale, or ornamental kale, has the
same shaped leaves but with colorful centers
and either white or purple
stems. It is used mostly
for garnishing and
displays.
• Collards are a close relative of kale. They have
large, flat waxy leaves with medium green
color and thick round stems.
• They are largely popular in
southern cooking and are
often stewed with
flavorful pork
products.
• Mustard greens are the curly-edges leaves of
the mustard plant.
• They have a unique peppery flavor and are
usually served cooked.
• Tender, young mustard
greens are
sometimes used
in salads.
• A variety of beet grown for its leaves, Swiss
chard has broad white stems and large tender
crinkled leaves.
• Red chard is a variety with
red stems.
• Chard is used much like
spinach. It can be boiled or
sautéed and tender, young
leaves can be used in salads.
• This group of vegetables is raised for their
stalks or shoots.
• They tend to be fibrous, a factor which should
be considered when choosing and preparing
these vegetables.
• Artichokes are Mediterranean in origin.
• Today, the commercial artichoke crop in the U.S.
is grown in California.
• Artichokes can be cooked whole.
They are eating only the small
amount of the flesh at the base of
the leaf.
• All the leaves are removed until the bottom of
the artichoke is uncovered. The bottom is totally
edible with the exception of the fuzzy central
core called the choke.
• Asparagus is an underground plant with edible
shoots. Green asparagus is typically picked when
the shoots are 6 to 8 inches above ground. White
asparagus is grown with limited exposure to the
sun so green chlorophyll does not develop.
• Quality asparagus should have tight tips,
straight stalks, and no more than one inch
of woody base at the bottom of the stalk.
They should break with a crisp snap
when bent.
• Celery, often referred to as Pascal celery to
distinguish from celery root, is a staple in
kitchens around the world. Its aromatic flavor
contributes to a multitude of savory dishes.
• The pale center stalks are called the heart.
• Choose celery with straight stalks and crisp
texture. The inside of the stems or ribs should
be smooth. Check the hearts for full
formation and the absence
of rot or decay.
• Fennel, also called anise, has a squat round base,
long stalks, and feathery leaves. The white base
of bulb is the most used part of the plant.
• It has a texture like celery and has light licorice
flavor. Fennel bulb is used in stews
and broths for its aromatic
qualities. It is also braised and
served as a side dish.
• The seeds of fennel are used as a
spice in a number of dishes.
• Cardoons look like an oversized pale bunch of
celery.
• They are quite fibrous and must be cooked.
• Cardoons can be boiled, baked, fried, or
braised.
• Cardoons are more popular in Europe,
especially France and Italy, than in
the U.S.
• There are hundreds of varieties of squashes.
Squashes can be divided into two main groups–
summer and winter.
• Summer squashes have thin skins and soft flesh.
They begin to spoil if not used
within a few days of harvest.
• Winter squashes have thick
skins and dense flesh.
They can be stored for
several months in a
cool dry place.
• Zucchini
• Yellow Squash
• Pattypan
• Acorn
• Butternut
• Spaghetti
• Pumpkin
• Cucumbers- Three main varieties: english,
standard, pickle; Select cucumbers with good
green color, firm texture and no soft spots.
Over mature cucumbers , noted by large
size and yellow color tend to have
large woody seeds.
• Chayote- A light green pear-shaped
member of squash family;
popular in latin america.
• This group of vegetables has the same
botanical characteristics as fruits.
• However, they are commonly prepared and
served as vegetables.
• The avocado is a fruit with origins in South and Central
America. The majority of avocados consumed in the
U.S. are of the Hass variety. Hass avocados have a
rough, green to black colored skin. Their skins darken
as they ripen. Other varieties have shiny green skins
that don’t change color when ripe.
• The avocado’s high fat content accounts for its rich
buttery texture. Avocados must be used at proper
stage of ripeness. They are ripe when they
yield slightly to light pressure. Avocados
will ripen at room temperature.
• Tomatoes are one of the most popular
vegetables. There are hundreds of tomato
varieties. Chefs can create and array of dishes
featuring specialty and heirloom varieties of
tomatoes. Their colors are as varied as green
yellow, orange and purple.
• Varieties used in
foodservice include:
Regular, Plum & Cherry
• A tomatillo is a member of the tomato family
that grows on creeping vines.
• They are covered by a papery husk.
Underneath the husk, a tomatillo resembles a
small green tomato.
• They have a slightly tart
flavor, which makes them
good in salsas and relishes.
• All peppers are members of the Capsicum
genus. There are hundreds of varieties of
peppers. Some varieties of peppers are
known by several different names.
• This makes the topic of peppers quite
complicated. To make this
topic less confusing,
peppers are divided into
two categories—sweet
and chili.
• Eggplant is a member of the nightshade
family. It is believed to have originated in
India and derives it name from the egg-like
shape of some varieties. While there are
white varieties, the purple eggplant is the
most common.
• Select eggplants with soft texture
and shiny skin that is free from
blemishes. Avoid wilting or
shriveling eggplants.
• Legumes are a group of vegetables that
include beans, peas and lentils.
• This family of vegetables has met the needs of
human nutrition for centuries.
• They are relatively easy to grow and a good
source of protein.
• Legumes store
well since they can
be preserved
indefinitely by drying.
• String beans are beans with small seeds and
edible pods. They are picked immature before the
seeds harden and the shells get tough.
• Most string beans marketed today are stringless,
which means they do not have a fibrous string
that runs down the length of the pod.
• The most commonly used string beans in
commercial foodservice include: Green beans,
wax beans and french beans (thin, delicate
greenbeans picked very immature;
the french call them haricorts
verts).
• Shell beans are beans with large seeds and an
inedible pod. Shell bean is the term many chefs
use for legumes in their fresh form. Relatively
few shell beans are sold fresh, while more are
available frozen. The vast majority of these
legumes are dried.
• Most common varieties: Black beans, Black-eyed
peas, Fava beans, Great Northern beans,
Lima beans, Navy beans, Pinto
beans, Red kidney beans,
Soy beans
• Young peas are tender and have a considerable
amount of natural sugar, which gives them a
sweet flavor. As young peas are picked, the
sugars start to turn into starches. Mature peas
have lost most of their sugar. For this reason,
chefs prize young fresh peas.
• Many prefer frozen peas that were quickly picked
and processed, thus preserving their sweet flavor.
Dried peas are staple
item in many kitchen are
mostly used for soups.
• Snow & Sugar snap
• Lentils are a small, flat round legume. They are
always dried. Varieties of lentils are easily
identified by color.
• Brown lentils are the most commonly used
variety.
• Green lentils are popular
in French cuisine.
• Red lentils are used widely
in Middle Eastern cuisines.
• Okra pods are also called gumbos or lady
fingers. The pod contains small, tender, edible
seeds and starch. Cooked okra often has a
slimy appearance due to this starch.
• Okra is used in Indian, Middle Eastern and
African cuisines. It is also important in the
cuisine of the South, especially Creole cuisine.
It is commonly stewed or used in soups.
• Corn, sometimes called maize, is a grain rather
than a legume. The majority of corn grown in the
U.S. is feed corn for livestock. Sweet corn, on the
other hand is grown for its sweet flavor. Once
corn is picked it should be iced or refrigerated to
preserve its sweetness. Various varieties of
sweet corn produce ears with yellow, white or
bicolor kernals.
• When choosing corn, look for
good size kernals that are
closely packed. The husk
should be a nice green color
and the silk should be moist.
• Mushrooms are one of the most flavorful
vegetables.
• They add a rich satisfying character to dishes
that contain them.
• Mushrooms are a
fungus, which is a
plant that does not
produce chlorophyll
or flowers.
• In 1678, the first mushrooms were cultivated
under controlled conditions.
• Most popular variety is the button mushroom.
They have the creamy white color, round cap
and step that people have come to identify
with the mushrooms. They can be used raw in
salads, sautéed, grilled or poached.
• Other varieties: Crimini, Enoki,
Oyster, Portobello and Shiitake
• There are hundreds of different edible wild
mushrooms. In some countries, mushroom
hunting is a popular hobby. Gathering wild
mushrooms should be left to the experts because
there are a number of poisonous wild
mushrooms that look similar to some of their
edible counterparts. Always buy wild mushrooms
from a reputable supplier.
• Popular varieties: Morel,
Chanterelle, Cepe, Truffles
• Processed vegetables include canned and frozen
vegetables. Canned vegetables are utilized by many
foodservice operations because they require less labor
and cost less to store. Canned vegetables also offer a
more consistent quality and yield.
• Remember the canning process essentially cooks the
vegetable in the can.
• Frozen vegetables are usually slightly more
expensive than their canned counterparts.
They are more expensive to store.
• Remember that frozen vegetables are
always parcooked before being frozen.
• Just as with fruits, the USDA has a voluntary
grading system for both fresh and processed
vegetables. Each type of vegetable has its own
quality characteristics and grades.
• For canned or frozen vegetables, the grades are:
– US Grade A or Fancy
– US Grade B or Extra Standard
– US Grade C or Standard
• When grading processed
vegetables, the product is
scored on its color, uniformity
of size, absence of defects, and character.