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.
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
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
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
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.
- 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
- Boiling and Blanching.
- 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.
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25/04/2020 foodieson.com by @cheflakey