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Vegetables

Vegetables. Chapter 17. Objectives. Outline the growth stages of marketable greens Explain the function of bulb vegetables Compare the differences among leafy vegetables List various root vegetables, including different varieties of potatoes. Objectives (cont’d.).

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Vegetables

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  1. Vegetables Chapter 17

  2. Objectives • Outline the growth stages of marketable greens • Explain the function of bulb vegetables • Compare the differences among leafy vegetables • List various root vegetables, including different varieties of potatoes

  3. Objectives (cont’d.) • Explain the differences between heirloom and hybrid vegetables • Summarize the differences between fresh sweet and fresh chili peppers • Define the Scoville system for rating peppers

  4. Objectives (cont’d.) • Explain how fresh peppers become dried peppers

  5. Global Sourcing • Vegetables may be sourced from local farms, transported internationally or a combination of both • Locally-grown, in-season produce appeals to both chefs and customers • Consult Table 17.1 in the text for seasonal availability of fresh vegetables in the U.S.

  6. Buying and Storing • Several methods of preserving vegetables • Refrigeration, cold storage, freezing, canning, drying, and marinating • When stored in a walk-in cooler, they should be kept in plastic storage bins with perforated lids

  7. Leaf Vegetables • Leaf vegetables are plant leaves eaten as a vegetable • Usually come from short-lived herbaceous plants such as spinach and lettuce

  8. Cabbage • A heavy, compact, leafy vegetable • Leaves encircle a core • Leaves removed from the core before serving • Choose firm, crisp, heavy cabbages with no sign of browning • Discard outer leaves and core before using

  9. 17.1 Bok choy 17.2 Brussels sprouts 17.3 Celery cabbage 17.4 Napa cabbage 17.5a Green cabbage 17.5b Red cabbage © Randy Van Dam 2008

  10. Endive and Chicory 17.7 Belgian endive 17.8 Curly endive 17.9 Chicory 17.11 Frisee 17.10 Escarole 17.12 Whole radicchio © Randy Van Dam 2008

  11. Greens • Greens are cooked by braising, steaming, or sautéing to tenderize 17.13 Collard greens 17.15a Green Italian kale 17.15b Red Russian kale © Randy Van Dam 2008

  12. Lettuce • Many varieties are available for commercial kitchens • Wash by floating and soaking in cold water • Use a commercial-sized salad spinner to remove excess moisture • Store in plastic bins in refrigerator

  13. 17.22 Arugula lettuce 17.23 Bibb lettuce 17.24a Green Boston lettuce 17.24b Red Boston lettuce 17.26 Iceberg lettuce 17.27b Red Romaine lettuce © Randy Van Dam 2008

  14. Micro Greens • Micro greens are the plant’s first true leaves • Usually harvested with stalk/stem attached 17.28a Bean sprouts 17.28b Onion (middle)and broccoli sprouts (right) © Randy Van Dam 2008

  15. Bulb Vegetables • Bulb consists of an underground bud with overlapping leaves • Arising from a short stem • Most often used in conjunction with other items to flavor dishes • Examples include garlic, leek, and fennel

  16. 17.33 Scallions (bunch) 17.36 Pearl onions 17.37a Red onions 17.37c Yellow onions 17.38 Shallots 17.40 Vidalia onions © Randy Van Dam 2008

  17. Root and Tuberous Vegetables • Underground portion of a plant that is used in cooking • Most roots and tubers have long shelf lives • Wash thoroughly or peel before use

  18. 17.51b Assorted fingerling potatoes 17.54b Red sweet potatoes 17.55a Yams 17.56 Large and small taro root 17.58 Daikon radish 17.61 Yuca © Randy Van Dam 2008

  19. Flowers • Blossoms that are used as vegetables • Broccoli and cauliflower are most common • There are some true flowers that are edible and used as garnishes 17.62 Broccoli © Randy Van Dam 2008

  20. Stem Vegetables • Stem section of certain plants used for culinary applications 17.64a Green asparagus 17.64b White asparagus 17.65b Nopales © Randy Van Dam 2008

  21. Podded and Seed Vegetables • Seed pods and the seeds they contain are important nutritional items • Can stand alone or be used in soups, stews, salsas, dips, spreads, or vegetable blends

  22. 17.67 Black beans 17.75 Pinto beans 17.80 Soybeans 17.81 Sugar snap peas 17.82b Sweet corn 17.83 Yellow wax beans © Randy Van Dam 2008

  23. Botanical Fruits Used As Vegetables 17.85 English, Kirby and common cucumber 17.86a Purple eggplant 17.107 Acorn squash 17.87 Anaheim pepper 17.113 Tomatillo © Randy Van Dam 2008

  24. Summary • Refrigeration is a common method of preserving vegetables • Vegetable types include leafy, micro-greens, bulb, tuberous, stem, podded and seeded, flowers, and fruits used as vegetables • Many varieties and cooking methods exist

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