The document is an excerpt from a textbook about vegetables. It provides information on identifying different types of vegetables, purchasing and storing fresh vegetables, preserving vegetables through canning, freezing, and drying, and how cooking methods impact texture and color. The overall document aims to educate readers on a variety of vegetables and proper handling techniques.

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

2. After studying this unit 2
VEGETABLES
 You will be able to:
– Identify a variety of vegetables
– Purchase vegetables appropriate for your
needs
– Store vegetables properly
– Understand how vegetables are preserved
– Prepare vegetables for cooking or service
– Apply various cooking methods to vegetables
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Identifying Vegetables:
Cabbages (Brassica) 3
VEGETABLES
 Bok choy
 Broccoli
 Brussels sprouts
 Cauliflower
 Head cabbage
 Kale
 Kohlrabi
 Napa cabbage
 Savoy
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Identifying Vegetables:
Fruit-Vegetables 4
VEGETABLES
 Avocados
 Eggplants
 Peppers
– Hot
– Sweet
 Tomatillos
 Tomatoes
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

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

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

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

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

10. Identifying Vegetables:
Pods and Seeds 10
VEGETABLES
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

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

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

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

15. Purchasing from Farmer’s
Markets 15
VEGETABLES
 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.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Storage 16
VEGETABLES
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Nutrition 17
VEGETABLES
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

19. SAFTEY ALERT – Washing
Vegetables 19
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

20. Canned Vegetables 20
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

22. Dried Vegetables 22
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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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