OnCooking6CH22PPLecture_accessible.pptx

2. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to: 22.1 Identify a variety of vegetables 22.2 Purchase vegetables appropriate for your needs 22.3 Store vegetables properly 22.4 Explain various ways of preserving vegetables 22.5 Prepare vegetables prior to cooking and service 22.6 Apply various cooking methods to vegetables

3. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Vegetables Overview • The term vegetable refers to any edible herbaceous plant with little or no woody tissue • Fresh, properly prepared vegetables: – add flavor, color and variety – play an important role in personal health

4. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Identifying Vegetables • Vegetables can be sorted into nine groups • These groups are discussed on the following slides • The names used here follow generally accepted custom and usage • Potatoes are botanically classified as vegetables but are discussed in chapter 23

5. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cabbages (Brassica) • Bok choy • Broccoli and broccoli rabe • Brussels sprouts • Cauliflower • Head cabbages • Kale • Kohlrabi • Napa cabbage • Savoy cabbage

7. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Gourds and Squashes • Cucumbers • Chayotes • Squashes – Winter squash (Acorn, Butternut, Hubbard, pumpkin and spaghetti) – Summer squash (Pattypan, Yellow crookneck and zucchini)

10. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Olives • Green olives are those harvested unripened • Black olives are harvested when fully ripened • Bitter when raw, olives must be washed, soaked and cured or pickled before eating.

12. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Pods and Seeds • Corn • Legumes – Fresh beans (green beans and haricots verts) – Dry beans (kidney beans, pinto beans, chickpeas, lentils, black beans, black-eyed peas and split green peas) – Fresh shelling peas (garden peas and petit pois) • Okra

13. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Roots and Tubers • Beets • Carrots and parsnips • Celery root • Jerusalem artichoke • Jicama • Radishes • Rutabaga • Turnips • Water chestnuts

15. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Baby Vegetables • Baby vegetables are either: – hybrids bred to be true miniatures or – regular varieties picked before maturity • Highly perishable, they can be eaten raw but are usually steamed or sautéed whole

16. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved 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 dietary fiber – Cellulose – Lignin • Vegetables are a good source of a wide array of vitamins and minerals

17. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Purchasing Fresh Vegetables • Vegetables are sold by weight and count • They are packed in: – Lugs – Bushels – Flats – Crates • Some common vegetables can be purchased preprocessed either: – Trimmed – Cleaned – Cut to specification

18. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved 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.

19. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Storing Vegetables • Store vegetables where there is good airflow and proper temperatures • A separate produce cooler is best • Store winter squashes, potatoes, onions, shallots and garlic cool temperatures – between 50°Fahrenheit and 60°Fahrenheit • More delicate vegetables are best stored at colder temperatures – Between 34°Fahrenheit to 40°Fahrenheit • Store tomatoes at room temperature and use them promptly • Store delicate greens away from fruits that give off ethylene gas.

20. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Irradiated Vegetables • Irradiation process uses ionizing radiation to sterilize food • It destroys bacteria, parasites and insects • It does not affect the taste and texture of foods

21. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Safety Alert - Washing Vegetables • Surface contaminants from soil, water and handling can spread food-borne illnesses. • Proper washing of vegetables is essential – Remove tags and ties – Do not soak. Wash vegetables, uncut, under cold running water, slightly warmer than the produce – Refrigerate promptly

22. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Canned Vegetables • Raw vegetables are cleaned and placed in sealed containers, then subjected to high heat • Grading of conned vegetables is: – 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

23. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Frozen Vegetables • Frozen vegetables are almost as convenient as canned • Freezing severely inhibits the growth of microorganisms that cause spoilage • Grading of frozen vegetables is the same as canned • IQF (individually quick-frozen) method is commonly used

24. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved 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

25. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Acid/Alkali Reactions • Acid or alkali of cooking liquid affects texture and color of vegetables • Vegetables such as asparagus, broccoli, green beans and red cabbage may discolor. • These reactions of greater concern when using moist- heat cooking methods.

26. Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.

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