2. Vegetables Section 26-2

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Classifying Vegetables (See pages 580-581.) The squash family. Roots and tubers. Seeds and pods. The cabbage family. Stems, stalks, and shoots. The onion family. Fruit-vegetables. Leafy greens.

4. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Grading Vegetables USDA Grades are based on: the appearance, quality, and condition of vegetables when they arrive on the market. Vegetables are graded as: –U.S. Extra Fancy. –U.S. Fancy. –U.S. Extra No. 1. –U.S. No. 1.

5. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Storing Vegetables Starchy Vegetables: Store in a dry location between 60ºF-70ºF. Other Vegetables: Store at refrigerator temperatures of 41ºF or below. Store vegetables away from fruits that emit ethylene gas. The gas will cause continued ripening and possible decay.

6. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Purchasing & Storing Potatoes Purchase Potatoes: In 50-lb. cartons or bags. Store Potatoes: In a dry, dark area between 60ºF-70ºF. Do not store them in the refrigerator.

7. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Potatoes (See Fig. 26-10 on page 583.) Mealy. Waxy. Russet. Red. Yukon. Sweet.

8. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Quality Characteristics of Potatoes All varieties of potatoes should be heavy and firm, without soft spots, green color, or sprouting eyes.

9. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Quality Characteristics of Potatoes (continued) Sweet potatoes should have dry-looking, orange and golden-orange skins. Avoid sweet potatoes with softened ends. This marks the beginning of spoilage. Other potatoes should have dry, tight skins, without wrinkles.

10. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Market Forms of Potatoes Fresh. Canned. Frozen. Dehydrated.

11. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Preserving Vegetables Canned. (See Fig. 26-11 on page 585.) Frozen. Dried.

12. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cooking Vegetables To determine doneness: Most vegetables should be fork tender. Pre-preparation involves: Washing, peeling, cutting, and shaping. (See Fig. 26-13 on page 587.)

13. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cooking Vegetables (continued) Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue.

14. Section 26-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cooking Vegetables (continued) Cooking with moist heat: To retain nutrients, cook vegetables for the minimum amount of time needed and in a small amount of liquid. Methods include blanching, parboiling, steaming, simmering, poaching, and braising.