1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Cuisine is when things taste like themselves. – Juila Child, American cooking teacher and writer (1912-2004) VEGETABLES C H A P T E R TWENTY-ONE

2. 2 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Cabbages (Brassica) Bok choy Broccoli Brussels sprouts Cauliflower Head cabbage Kale Kohlrabi Napa cabbage Savoy

3. 3 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Fruit-Vegetables Avocados Eggplants Peppers – Hot – Sweet Tomatillos Tomatoes

4. 4 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Tomato Concassee

5. 5 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Gourds and Squashes Chayotes Cucumbers Squashes – Winter Acorn Banana Butternut Pumpkin – Summer Zucchini Yellow

6. 6 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Greens Collards Mustard Sorrel Spinach Swiss chard Turnip greens

7. 7 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Mushrooms and Truffles Black trumpet Clam shell Enokidake Hen of the woods Pom Pom blanc Porcini Portabella Shiitake Oyster White Truffles – White – Black

8. 8 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Olives Green olives, those harvested unripened Black olives, fully ripened Bitter when raw, olives must be washed, soaked and cured or pickled before eating.

9. 9 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Onions Bulb onions Garlic Leeks Scallions Shallots

10. 10 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Pods and Seeds Corn Legumes – Fresh beans Green beans Haricot verts – Dry beans Black beans Black-eyed peas Lentils Red kidney beans Pinto beans Great northern beans Okra

11. 11 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Roots and Tubers Beets Carrots Celery root Jerusalem artichoke Jicama Parsnips Radishes Rutabaga Turnips Water chestnuts

12. 12 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Stalks Artichokes Asparagus Bamboo shoots Celery Fennel Hearts of palm Nopales

13. 13 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Identifying Vegetables: Baby Vegetables Hybrids bred to be true miniatures or Regular varieties picked before maturity

14. 14 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing Fresh Vegetables Sold by weight and count Packed in: – Lugs – Bushels – Flats – Crates Some common vegetables can be purchased preprocessed – Trimmed – Cleaned – Cut to specification

15. 15 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Purchasing from Farmer’s Markets Farmer’s markets offer highly perishable items, those with short growing seasons and regional specialties. – Check with department of agriculture in your state to learn about farm-to-chef programs. – Consult your local health department for regulations about serving food sourced from farmer’s markets.

16. 16 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Storage Hearty vegetables are best stored at cool temperatures 40°F to 60°F More delicate vegetables are best stored at 34°F TO 40°F Store delicate greens away from fruits with give off ethylene gas. A separate produce cooler is best

17. 17 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Most vegetables are more than 80% water; the remaining portion consists of mostly carbohydrates and small amounts of protein and fat Most vegetables are extremely low in fat and calories Most of the structure is indigestible fiber Vegetables are a good source of a wide array of vitamins and minerals

18. 18 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Irradiated Vegetables Process uses ionizing radiation to sterilize food Destroys bacteria, parasites and insects Does not affect the taste and texture of foods

19. 19 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel SAFTEY ALERT – Washing Vegetables Surface contaminants from soil, water and handling can spread food-borne illnesses. Proper washing essential – Remove tags, ties – Do not soak. Wash uncut under cold running water, 10ºF warmer than produce – Refrigerate promptly

20. 20 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Canned Vegetables Raw vegetables are cleaned and placed in sealed containers, then subjected to high heat Grading – U.S. Grade A or Fancy – U.S. Grade B or Extra-Select – U.S. Grade C or Standard Canned vegetables are purchased in cases of standard size cans

21. 21 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Frozen Vegetables Almost as convenient as canned Severely inhibits the growth of microorganisms that cause spoilage Grading the same as canned IQF (individually quick-frozen)

22. 22 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Dried Vegetables Drying dramatically alters the flavor, texture and appearance of vegetables Loss of moisture when drying concentrates the flavors and sugars in the plant Drying greatly extends shelf life of vegetables

23. 23 VEGETABLES Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Acid/Alkali Reactions Acid or alkali of cooking liquid affects texture and color of vegetables