Vegetables (les legumes)

Fresh vegetables and fruits (perishables) are living organisms. It produce by ovary of the flower. These are edible product of certain plants.

Vegetable composition most contains at least 80% water and remainder carbohydrates, proteins, vitamins, minerals & fat squashes.

Vegetables are classified according to which part of the plant is eaten. Some vegetables may fall into more than one category, when more than one part of the plant is eaten. ex:- both the root & leaves of radish can be eaten.

There are nine (9) types of vegetables mainly in the world.

Root

Vegetables which grows underground on a root of a plant. As well as root vegetables are very hard.

Beetroot, Carrot, Horseradish, Radish, Turnips

Tubers & Yams

Vegetables which grows underground on a root of a plant.

Sweet potatoes, Potatoes, Cassava

Bulbs

Usually grow just below the surface of the ground & produce a fleshy, leafy shoot above the ground. Bulbs usually consist of layers or clustered segments.

Garlic, Onions, Shallots, Leeks, Spring onions

Leafy

The edible leaves of plants.

Lettuce, Spinach, Watercress

Brassicas & Flowers

Brassica is a genus of plants in the mustard family (Brassicaceae) and edible flowers of certain vegetables.

Broccoli, Cabbage, Cauliflower, Brussels sprouts

Pods & Seeds

Also known as legumes, Seeds are usually obtained from pods. The pod is some time eaten along with the seed.

Beans, Okra, Peas, Sweet corn, Runner beans

Fruiting

Fruity vegetables are fleshy and contain seeds.

Cucumber, Tomato, Marrow squash, Aubergine

Stems & Shoots

The edible stalks of plants, when the stalk is the main part of the vegetable.

Asparagus, Celery, Kohlrabi, Globe artichoke

Mushroom & Fungi (wild and cultivated)

When referring to vegetables, fungi are commonly known as mushrooms.

Morels, Button, Shiitake, Truffle, Oyster – mushrooms

Why we should have vegetables?

Vegetables will give you big health benefits. The vitamins & minerals helping to prevent heart diseases & cancer formations. The UK government recommend that we must eat at least five portions of vegetables every day.

Vegetables we can divide it into four (04) grades, when we ordering it into the Hotel or Restaurant

  • Extra class vegetables.
  • First class vegetables.
  • Second class vegetables.
  • Third class vegetables.

Purchasing points of vegetables

  • Freshness of vegetables.
  • Firmness of vegetables.
  • By the sounds.
  • Unblemished.
  • Even size and shape.
  • Color of the vegetables.
  • Correct weight of the vegetables.
  • Shrinkage of the vegetables.

Ways of introducing vegetables into the kitchen

  • As a main course.
  • As a accompaniment with the main course.
  • As a garnish.
  • As a carving.
  • As a salad or appetizer.
  • As a medicine & herb.
  • As a beverage.
  • As a soup.
  • As a sauce or dressing.
  • As a oil.
  • As a coloring agent.
  • As a thickening agent.

Cooking methods of vegetables

  • Steaming.
  • Boiling and Blanching.
  • Stewing.
  • Braising.
  • Glazing.
  • Gratin ate.
  • Frying (deep, shallow and stir fry).

Preservation methods of vegetables

  • Canning :- Asparagus, Beans, Tomatoes, Mushrooms
  • Drying (mechanical/sun) :- Seeds (peas and beans), Tomatoes
  • Pickling :- Onions, Red cabbage preserved in special vinegar
  • Freezing :- Peas, Cauliflower, Brussels sprouts
  • Dehydration :- Onion, Carrot, Tomato, Potatoes (5% water contain)
  • Smoking :- Corn

Why we preserve the vegetables.

  • We can change the texture.
  • We can change the color.
  • To keep long time.
  • To enhance the flavor.
  • To protect the natural nutrients.
  • We can give varieties to the customer.
  • To stop the wastage of vegetables.

THANK YOU! FOR REFERRING THIS NOTE, I HOPE THIS WILL BE KNOWLEDGEABLE FOR YOU… COMMENTS AND SUGGESTIONS ARE WELCOME! SEE YOU ON NEXT NOTEā€¦.. 

25/04/2020 foodieson.com by @cheflakey

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