1. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Vegetables

2. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Food value Vegetables form an important part of a balanced diet. Root vegetables: Provide starch or sugar (for energy), some minerals and vitamins, cellulose and water. Green vegetables: Provide minerals (calcium and iron) and vitamins (particularly vitamin C and carotene). The greener the leaf, the larger the quantity of vitamins.

3. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality The quality of the vegetables when purchased is important to ensure that the nutritional value is retained. Correct storage and cooking are also important. Vegetables are uniquely perishable and lose quality quickly. Automated harvesting and packaging has speeded up the handling process and improved quality.

4. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality grading EU vegetable quality grades: Extra class: highest quality Class 1: good quality Class 2: reasonably good quality Class 3: low market quality.

5. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points for root vegetables They should be clean. They should be firm, not soft or spongy. They should be sound. They should be free of blemishes. They should be an even shape and size.

6. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points for green vegetables Bruised or damaged vegetables will lose vitamin C quickly. Cabbages and Brussels sprouts should be compact and firm. Cauliflowers should have closely grown flowers, firm white heads and not too much stalk or too many leaves. Peas and beans should be crisp and of medium size. Pea pods should be full. Beans should not be stringy. Blanched stems – celery should be firm, white, crisp and clean.

7. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Storage Fresher vegetables have a better flavour and appearance and retain more vitamins. So store for the shortest time possible. Store at the correct temperature so that micro- organisms do not grow. Vegetables such as roots and bulbs can be stored in a well-ventilated storeroom. Fungi, fruiting vegetables, flower heads, pods and seeds keep best in the fridge. Do not store vegetables in damp conditions because moulds may develop. Store raw vegetables away from cooked vegetables to prevent cross-contamination from soil.

8. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Frozen vegetables Store at –18 ° C or below. Store in the original packaging but remove from outer boxes. Do not store beyond the use-by date. Check for damaged packaging and signs of freezer burn. Thaw out vegetables correctly. Never refreeze them once they have thawed out.

9. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cut vegetables

10. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting julienne Suitable for firm vegetables such as root vegetables, celery, leeks, etc. Cut the vegetables into 2 cm lengths (for short julienne) or 4 cm lengths (for long julienne, used for garnishes). Cut the lengths into thin slices. Cut the slices into thin strips.

11. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting brunoise Suitable for firm vegetables such as root vegetables, celery, leeks, etc. Cut the vegetables into convenient lengths. Cut the lengths into 2 mm slices. Cut the slices into 2 mm strips. Cut the strips into 2 mm cubes/dice.

12. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting macédoine Suitable for firm vegetables such as root vegetables and tubers. Cut the vegetables into convenient lengths. Cut the lengths into 0.5 mm slices. Cut the slices into 0.5 mm strips. Cut the strips into 0.5 mm cubes/dice.

13. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting jardinière Suitable for firm vegetables such as root vegetables and tubers. Cut the vegetables into 1.5 cm lengths. Cut the lengths into 3 mm slices. Cut the slices into batons (3 mm × 3 mm × 18 mm).

14. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting paysanne Most vegetables are suitable for cutting into some form of paysanne. There are at least four accepted methods: triangles squares rounds rough-sided rounds. Choose the most economical method to suit the shape of the vegetable. Cut to a 1 cm side or diameter.