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Identification, Fabrication and Cooking of Vegetables
Identification, Fabrication and Cooking of Vegetables
Introduction
From the earliest days as a species, mans primary source of food has been plants. Indeed they
are the ultimate nourishment for all animals. Unlike animals plants can synthesize organic
materials from the minerals, air and sun light and so they are the true origin of proteins,
As people are becoming more conscious of healthy eating, the serving of a variety of correctly
cooked, colourful, attractively presented vegetables becomes increasingly important. This can
be achieved in a variety of ways: a small selection of vegetables served on a separate plate to the
main course is popular when appropriate, as is the practice of placing dishes of vegetables on the
table for customers to help themselves. There are also people who would welcome a small
The term vegetable refers to all parts of plants that can be eaten raw, cooked, or preserved in
Some form. As a foodstuff vegetable play an important role in the diet of human being. They
provide mineral, vitamin and flavors not available in the meats and fruits. We must keep 2 goals
in mind while dealing vegetable: Be aware of all the vegetables available and know about their
texture, nutrition, flavor, and their keeping quality. Learn the method of preparation so that we
As fast world-wide transport is now the norm, the more exotic vegetables, which were previously
unknown are now available and caterers, should learn how to prepare, cook and serve them.
However, these should not replace but, rather, supplement freshly picked and cooked local
produce, which will always be popular if correctly cooked, of good colour and attractively
presented.
When preparing vegetables they should be cooked as close to service time as possible, or
prepared and blanched without over cooking. Over cooked vegetables lose their colour and
On an average fruits and vegetables contribute 1% of our daily intake of fat, 7% proteins, 10%
calories, 20 % niacin, thiamine and iron, 25% of magnesium, 35 % vitamin B 6, 50% vitamine A
and 90% of our vitamin C. In other words they are the prime source of our body requirements.
CLASSIFICATION OF VEGETABLES
The vegetables are classified in to different categories like vegetable grown bellow the ground
and vegetable grown above the ground. Again another way of classify it is as follows:
Types of Varieties:
1. Roots
2. Green vegetables
FOOD VALUE
Root vegetable is useful in the diet because they contain starch or sugar for energy, a small but
valuable amount of protein, and mineral salts and vitamins. They are also good sources of
The food value is not the same as for the root vegetables, because no food is stored in the leaves,
therefore little or no protein is present in green vegetables. They are rich in mineral salts and
vitamins, particularly vitamin C and carotene. The greener the leaf the more the amount of
ROOTS:
GREEN VEGETABLES:
3. Cabbage and Brussels sprouts should have tight growing leaves and must be compact.
4. Peas and beans should be crisp and of medium size. Peas pods should be full and beans should
not be stringy.
5. Blanched stems must be firm, white, crisp, and free from soil.
Most vegetables have a very high water content, a low calorific value and contain many of the
substances vital to mans health; mineral salt, vitamins organic acids, carbohydrates, fiber and
very low quantity of fat.The proportion of these elements varies from one vegetable to another.
Potato is very rich in starch; marrow has very high water content, while carrot, corn and onions
contain a high degree of saccharose. Vegetable plants whose fruits we eat are rich in potassium
leaf and flower are rich in iron. With the exception of legumes, which have a high protein
content, vegetables have only traces of proteins, varying from 1% to 4%. Vegetarians must
ensure that they eat plenty of legumes, preferably at the same time as cereals, which maximize
the absorption of proteins. Not all vitamins are present in the vegetables. Vitamin A and C
predominate and together with mineral salt are found mainly in the larger, older and, and external
leaves which are too often discarded. A proportion of vitamin content is also liable to be lost if
the vegetables are not used fairly soon after harvesting. Prolonged soaking in water and certain
cooking methods further deplete their nutritional value. All vegetables contain organic acids,
which are of crucial importance in maintaining the alkaline balance in our bodies, and in
helping to eliminate toxic substances; they neutralize the acids, which we produce as a result of
physical and psychological stress and help to counteract the harmful side of the diet too high in
Fiber, in form of cellulose and lignin, simply work its way down the digestive tract and is not
absorbed into the blood stream. This does not mean that we can do without these substances; as
by their mere presence these substances can help the body to eliminate potentially carcinogenic
substances present in certain food. They also help to lower the level of glucose and fatty acids in
Legumes have special properties unlike other vegetables they have a high-energy value being
which is much suited to mans digestive system than animal protein. Vegetables may be called
poor mans meat because they are so cheap and plentiful but an increasing number of people who
can well afford to pay for the most expensive cut of meat are opting for this healthy alternative
STORAGE
Broadly the vegetables can be divided in the following categories family wise:
1. Roots and Tubers 2. Pods, Seeds And Corns 3. Fruit vegetables. 4. Gourds And
Squashes 5. Greens and Salad Greens 6. Cabbage and Brassicas 7. Mushrooms and
ROOT AND TUBERS: It grows underground and include potatoes, sweet potatoes,
( technically a cabbage), salsify, red and white radishes and mooli are also root
vegetables. Root vegetables need to be cleaned well to remove soil, which can be a
source of contamination. The bacteria Clostridium Perfingens and Bacillus Cereus are
Most root vegetables are store well in a cool ,dark place. Most of them need to be cooked
until just tender and general rule is to start cooking in cold water, bring to boil and
simmer until tender to avoid breaking up. Roots and tubers are extremely versatile and
can be cooked in many ways: steamed , boiled and mashed , sauted, baked , fried or
gratinated. Their higher water content makes them ideal for microwave cooking. Most of
them needed to be peeled before cooking although young potatoes and carrots can be
Key points
Potato turns green and become toxic if exposed to bright light .This is called Solanin. So
of cold water till the actual cooking begins. The discolouration is the work of an enzyme
All Purpose yellow All Purpose white New potato Baking potato
PODS, SEEDS AND CORNS : This group of vegetables are the seeds of their plant;
sometimes only the seed is eaten like green peas, otherwise whole pods are eaten like
mange-tout. Although the corn is technically a grain, the kernels are the actual plant
Beans and pods are the vegetables with double seamed pods containing a single row of
seeds; this group contain a huge variety of green beans from round the world. In spite of
regional differences, most of them are prepared and cooked in similar ways. Shelled peas
and beans like garden peas and fresh broad beans are removed from the pods to eat
Broad Bean: Can be used as a salad item, mainly used as a hot vegetable dish.
Peas: Should be firm and crisp, sugar snap peas should be cooked like Mange tout.
Key points
Green vetables , unlike root vegetables, are best cooked by dropping into boiling salted
water and boiling rapidly for 2 to 10 minutes until just tender. Remove and refresh them
in cold water which make them crisp, crunchy with a bright colour by arresting the carry
over cooking.
To prepare okra, do not wash them until ready to cook. Use a small sharp knife , trim off
the stem evenly. Avoid piercing it. Always choose a non corrosive pan to avoid
discoloration.
While boiling corn in boiling water., add 1 tablespoon of sugar and boil about 5 minutes
avocados, pumkin, squashes are fruits , but are usually treated as vegetables in the
kitchen. Each of them require different preparations and cooking techniques. Although
each of them can be used as principal ingredient and can also be used as background or
Vine ripened tomatoes have an intense perfume and superior flavor and texture but they
are extremely fragile and do not travel well.. They are only available during the summer
and in early autumn. Green house and hydroponic tomatoes ( grown in water without any
soil) often look good but lack of flavor, but they are available year round. There are many
varities of tomatoes available, renging from the giant beefsteak tomato to thumb nail
Aubergine: Egg plant, when prepared sprinkle with salt, removes excess water.
Baby Sweetcorn: Good source of Vitamin C & B1.(Marrow and Courgette are also
known as a fruit).
Key points
Score the bottom of the tomato by making an X, just penetrating the skins.
Drop the tomatoes into the rapidly boiling water for 10 to 20 seconds depending upon the
Cut each tomato into halves and squeeze out the seeds. Use the knife to scrape out any
remaining seeds or quarter each tomato and with asharp knife remove the seeds. Slice or
Green zucchini
GOURDS AND SQUAHES: Squashes are the members of the gourd or Cucurbitaceae
family which contains hundreds of varieties round the world. Gourds tend to be found in
warm regions such as Africa and India, but most squashes are the native to America.
There are many varieties in ahuge range of colours, shapes and sizes but for the cook they
Key points
Winter squash come in many sizes and shapes, but all have hard outer rinds that surround
sweet, often orange flesh. Winter squash arrive late in the growing season and they have
a long shelf life, so they've long been a staple in winter and spring, when other vegetables
are harder to come by. Unlike summer squash, winter squash must be cooked. They're
usually baked or steamed, and then sometimes pured. Select squash that are heavy for
their size.
Summer squash , characterized by courgette, is soft skinned with a mild tender flesh.
Unlike winter squash, summer squash can be eaten rind, seeds, and all. They can be
lightly cooked by boiling, steaming or stir frying. Larger varieties can be hollowed out
for stuffing. The different varieties vary in size, shape, and color, but they can be used
vegetables, some of which can be eaten raw, but which are often cooked. Greens are
eaten in most countries round the world. Some green like mustard greens, sorrel, spinach,
watercress and turnip greens have astrong peppery flavour. Other greens like lettuce
lettuces and salad greens are always eaten raw. Green can be roughly divided into 2
categories; hearty greens( most oftely cooked) and salad greens ( most commonly
eaten raw). All greens have a very high water content and shrink drastically when
cooked . Allow at least 225 grms / portion if the greens are cooked.
Hearty greens: Many of these sturdy leafy vegetables ( sometimes called pot herbs) can
be eaten raw in salads when they are young and tender, but they are rarely found at this
stage. Most of them are older and tougher and need cooking to tenderize them and soften
Salad greens: The major salad greens, lettuce can be divided into crisphead and
butterhead or soft leaf salads. Trim off the root and wash well. Always dress salads gently
Key points
Preparing greens: Wash all greens well to remove any sand and grit. Immerse in a sink
or bowl of cold water and soak for 3-4 minutes. Gently lift out of the water into a
colander to drain. Repeat several times until no sand or grit remains on the boyyom of the
Remove any large ,tough stalks from spinach , kale or other greens by gripping the leaf
with one hand and pulling stalk up and away from the leaf
Some greens like spinach only take seconds, while others benefit from longer cooking. To
cook spinach , put the leaves in a saucepan with just the water which clings to the leaves
from washing. Set over amedium heat and cook gently until just wilted for 2-3 minutes
or stir fry in a little butter or oil until wilted for 1-2 minutes. To blanch, dip in to boiling
water for 30 seconds followed bt refreshing in ice chilled water. If using spinach or other
greens in another preparation such as creamed spinach or a braised dish, turn into a sieve
and pass out as much liquid as possible with a wooden spoon. Use leaves whole or chop
as recipe directs.
oldest vegetables cultivated by man. There are many kinds of cabbage, mostly
characterized by round heads pf compact leaves, though some are flattened, elongated or
available and easy to prepare and cook. It can be eaten raw as in coleslaw, pickled as in
sauerkraut or cooked in wide variety of ways. Do not over cook cabbage , as it becomes
soggy and has a very unpleasent smell. Look for a cabbage, heavy for their size,
White cabbage sometimes called round or Dutch cabbage., is the most common.
Usually trimmed off its darken , tough outer leaves. It has a pale green head and solid
core with robust flavour. It can be shredded for crisp salads or coleslaw, stirfried,
braised , boiled , simmered in soups or stuffed. Savoy cabbage or curley cabbage has
slightly looser leaves and a purple tinge and is more delicate in flavour.
Red cabbage has a brilliant purple colour and and slightly sweeter taste. It needs longer
cooking time than white cabbage and is often braised with onion and apple to accompany
duck or games. An acid such as vinigar is usually added to set the colour. A little sugar
Chinese cabbage has pale greenish yellow elongated leaves. It is milder in flavour than
white cabbage, can be eaten raw or cooked and is an ingredient in many Chinese stir-
frier.
Key points
Brussels sprouts are the miniature cabbages originated in Belgium where they are grown
on thick stalks. Rarely eaten raw. They have a strong nutty flavour, which goes well with
games, ducks and other rich meats. They are some times braised with cashewnuts and are
a traditional accompaniment to Christmas turkey. Boil or steam until just tender for 7-10
minutes.
Broccoli and cauliflower are the members of the cabbage family. Both of them have
tightly grouped flower buds coming from a single stalk. They can be eaten raw in salads
and crudit platters or cooked in a variety of ways, whole or separated into florets. Boil or
MUSHROOM AND TRUFFLES: Mushrooms, the members of the fungi family are one
of the oldest food eaten bt man. There are many different varieties which vary in size,
colours and flavours but all have a central stalk with an umbrella shaped cap. There are
two types of mushroom; cultivated and wild. Most of them are prepared and cooked in
the similar ways. The cultivated mushroom or common white mushroom has been
successfully produced since the late 1800s. Very young, closed cap mushrooms are
called button mushrooms. They are mild in flavor and widely available all round the
year. Flat mushrooms, sometimes called field mushrooms or Portabella are ideal for
grilling. A growing number of previously wild varieties are now being cultivated.
Mushrooms like Shitake, Enokitake, Cloud ears and Oyster are all now widely
available.
Wild mushrooms are found all over the world, most frequently in late summer and
autumn, in many woods and fields providing the perfect conditions. The flavor is
intensely earthy and should always be cooked before eating. Many mushrooms can be
dangerous, so do not pick or gather wild mushrooms unless you are accompanied by an
expert. Wild mushrooms such as Morels, Cepe or Porcini and Chanterelles are all
expensive, but so highly flavoured that a little goes a long way. Some of them are
The most famous fungi are the truffle. This pungent, black treasure is really a tuber,
sniffed out of the oak forest of French Perigord (black) and Italian Piedmont (white)
by pigs or dogs.
Truffles have fascinated people for thousands of years. Their attraction is a tantalizing
taste and aroma, which once experienced, can never be forgotten. The taste and aroma of
commercially collected truffles is so intense that they are used as a flavoring instead of a
separate dish. Magical powers and virtues have even been attributed to truffles. They
have been collected for at least 3600 years. Growing underground, they are difficult to
Cultivated mushrooms should not be washed before using. If they are very earthy or
sandy , plunge quickly in cold water, drain and dry immediately. Trim the stalks.
Sprinkle with little lemon juice to prevent darkening if preparing ahead or chopping a
large quantity.
Wrap fresh mushrooms loosely in Kitchen paper and refrigerate for up to 3 days . Do not
of the Lily family. Onions, Spring onions, Leeks, Shallots, Garlic are sometimes used as
vegetables but are most often used as flavourings in other dishes. Chieces are only true
herb in the onion family. Onions vary in colours, size, texture and flavour and are used in
every cuisines round the world. The characteristic flavour of the onion family is due to
the presence of the volatile substance known as Allyl propyle disulphide which is very
percentage of cellulose fiber. The vegetables like asparagus, celery, cardoon and
artichokes tend to be crisp when raw and highly aromatic when cooked. Asparagus can
range from pencil thin to jumbo. Fresh green asparagus is most popular in Britain.
You can buy fresh shoots at some Chinese markets, but you must boil them first to rid
them of hydrocyanic acid, a toxin that causes cyanide poisoning. Canned shoots are
safer and more widely available. Rinse them well before using. Submerge any unused
shoots in fresh water and store them in a sealed container in the refrigerator, changing the
water daily.
Examples are :
PULSES: Pulses which includes dried peas, beans and lentils are the edible seeds of pod
plants. Most commonly sold dried. They are very high in protein and carbohydrates.
There is tremendous range of dried beans, peas and lentils which vary in size, colour and
shape. Most of them needed at least 4 hours of soaking but can be left overnight to save
time. Soaking is not must for lentils or split peas, although it will shorten their cooking
time.
Key points
Most pulses must be boiled rapidly for the first 10 minutes to remove the toxin on the
skin. Reduce the heat and simmer gently till it become tender.
Lentil and split peas do not need the above mentioned treatment.
Salt and other seasonings should not be added to pulses until they are cooked, as they
toughen the skin. Add them about 10 minutes before the end of cooking time to improve
the flavor.
Test the beans for doneness: the interior should be soft but the skin firm.
When we look at plant life in the moderate Oregon climate, we see many different natural plant
colorants. This can be seen in the mountains and forests as well as in the grocery display case.
The type of pigment is going to influence the plant colorant. Plant colors are not entirely
dependent upon the plant pigment alone. Many factors influence pigment color. In addition to
pigment interaction and the presence of acids, bases, and salts, the ripeness of the food is an
The color of fruits and vegetables are either fat-soluble and water-soluble pigments. However,
many of the other constituents in the plant impact the resulting color of the pigments.
PROCESSING OF PIGMENTS TO GET OPTIMUM RESULT
The following table summarizes the affect of heating, acid and alkalli on color during the
yellow tissue
Anthoxanthins white or very white yellow Darkens if
soluble
CLASSIFICATION OF FRUITS
are juicy fruits with a prominent sweet and sour taste and are high in Vitamin C content. Such
fruits are cultivated in the regions which have Mediterranean type of climate, i.e. cold and
dry winters and warm and sunny summers with scanty rainfall.Citrus species originate from
South-East Asia. They hybridise readily and there are numerous cultivated forms. The main
species grown in New Zealand mandarins (Citrus reticulata and C. unshiu), lemons (C.
Citrus fruits have a wide range of uses. Some of them are used for flavouring starters and
main courses. Because of their bright colours, they garnish many dishes and beverages. The
meat of the fruits are also eaten raw in fruit salads or by themselves, especially at breakfast.
Key points
They are rich in vitamin C and and potassium, have an acid flavour to varing degrees.
citrus fruits are much used in cooking, they are at their best when served fresh, with the
Vitamin c is still essential to health because it prevents scurvy and eating citrus fruits or
drinking their juice is the most pleasant way of ensuring that the body has vitamin.
Citrus fruits are used in soups, savoury stews and salads souffles and mousses. In
Oranges are widely used in desserts, patisserie,and confectionery, for fruit salads, dessert
The candied peel is also used in numerous desserts and cakes ,either as an ingredient or
as a decoration.
The pigment of citrus fruits is carotenoids the colour of which commence to show
through during ripening when the chorophyll green begins to disappear out that the
anthocyanins.
EXAMPLES
Oranges:There are different types of oranges, some with yellow flesh and blood
oranges with red flesh. Oranges are sometimes eaten fresh or made into juice. They are
also used in desserts and for garnishing different dishes. The peel can also be grated for
flavouring purposes.
internal embryonic fruit. They are seedless and appear from the end of October.
Thomson oranges have a very fine smooth shiny skin, have highly coloured
fibrous pulp, not very sour and moderately juicy but with a good flavour
Washington oranges have a firm rough skin, are juicy and slightly sour. Navel
oranges are mainly grown in Italy and have a particularly rich flavour,
Blood Oranges have a dark red pulp and the skin may be veined with dark red.
Mandarins are small, slightly flat, loose skinned oranges with a sweet taste.
Perhaps the best known mandarin is the tangerine. The Japanese satsuma is a
clementine(a bitter orange and tangerine cross) is bright orange red with a
Lemons: A ripe lemon has a bright yellow peel and is light yellow in color inside. It
has tart taste. It is mainly used for flavouring food, especially fish. It is also used in
drinks. The peel is grated and used to add flavour to different dishes. The fruits are
large or small with smooth thin or thick knobbly skin. generally,plump lemons,heavy
for yheir size and with smootyh oily skins, have less peel and more juise than
Limes: Limes are used in the same way as lemons in cooking and different beverages.
The juice and the peel are what you use from it. As with lemons, limes are not usually
eaten raw like oranges.A small fruit, similar to lemon but rounder,and with green-
yellow thin skin and tart yellow flesh.it may be substitued for lemon in cooking.it is
Grapefruits: Grapefruit are either white- fleshed with a yellow rind or pink fleshed
with a pinkish blush to the rind. The two differ little in taste, which depends more on
the presence of pips than on colour. Fruits with many pips have a pronounced flavour
and are grown for canning, while the milder, pipless varieties are usually eaten fresh or
in salads.
resembling a large grapefruit with coarse, bittersweet dry flesh with a greenish, yellow
or pinkish skin. It was brought from southeast Asia to the new world by a Captain
shaddock in 1696.
Kumquat: The smallest citrus is the tiny, orange oval kumquat, which originated in
the east but is now grown mainly in Brazil. The fruit has distinctive sweet sour flavour,
the sweetness is especially evident in the rind and kumquats are usually eaten unpeeled.
with aneasy-peeling rind and few seeds. The deep orange flesh is best when peeled and
eatenout of hand for lunch or snacks, but it also can be used for juicing
fruits are fleshy in nature and may be with or without the fruits. The taste may vary from fruit
to fruit and the climate conditions required for the cultivation may also vary like in India,
apples are grown in the cold hilly tracks while melons are grown in the Khaddar region of
Pears are high in fiber and potassium. They have different texture and flavor. Pears are
mostly used as fresh fruit but can also be preserved. They can be used in pastry dishes as
well.
Apples are high in vitamin C, potassium and fiber. Many of the apple nutrients are in the
peel. Apples are often used in cooking and in desserts. You can eat them raw, dried and
baked.There are also used to flavour drinks. There are over 1,000 different apple varieties
in the entire world. Apples are divided into categories based on which season they mature
3. STONE FRUITS: Apricots, peaches, plums, mangos, cherries, custard apples, litchis etc.
come under this group of fruits. These are the fruits that have a stone in the center which is
4. BERRY FRUITS: This group includes red, black and white currants, cranberries,
strawberries, raspberries, gooseberries, grapes etc. Most of the fruits falling under this group
are not cultivated in India with the exception of grapes and a little cultivation of raspberries,