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Vegetables: A Plant or Part of A Plant Used As Food. An Edible Plant or Its Part, Intended For Cooking or Eating Raw
Vegetables: A Plant or Part of A Plant Used As Food. An Edible Plant or Its Part, Intended For Cooking or Eating Raw
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Storing Vegetables
Starchy Vegetables: Store in a dry location between
60ºF-70ºF.
Other Vegetables: Store at refrigerator
temperatures of 41ºF or below. Store vegetables
away from fruits that emit ethylene gas. The gas
will cause continued ripening and possible decay.
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
A separate produce cooler is best Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Preserving Vegetables
Canned.
Frozen.
Dried.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
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
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
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)
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Dried Vegetables
Dramatically alters the flavor,
texture and appearance
Loss of moisture concentrates
flavors and sugars
Greatly extends shelf life
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooking Vegetables
TUBERS
Are connected to the root system.
However, they are not directly
connected to the stem and leaf
system of plant.
Roots
Beets
Carrots
Celery root
Parsnips
Radishes
Rutabaga
Turnips
Water chestnuts
Tubers
Potatoes
Mealy.
Waxy.
Russet.
Red.
Yukon.
Sweet.
Seeds and pods
Corn
Okra
Legumes: fresh beans
Green beans
Haricot vert
Peas
Pulses: dried beans
Types of Legumes
Legumes: are a group of plants that have
double-seamed pods containing a single
row of seeds.
Pulses: Dried seeds of legumes.
Nutrients: Excellent source of complex
carbohydrates, protein, and soluble fiber.
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
PULSES
Pulses
Black beans
Black-eyed
peas
Lentils
Red kidney
beans
Pinto beans
Great northern
beans Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cabbage Family
Is a wide range of vegetables used for their
heads, flowers, or leaves.
Bok choy
Broccoli
Brussels
sprouts
Cauliflower
Head cabbage
Kale
Kohlrabi
Napa cabbage
Culinary Essentials
Savoy Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Onion Family
Bulb onions
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Mushrooms
Truffle
A variety of
vegetables that
include both
hybrids bred to be
true miniatures
and regular
varieties picked
before maturity
Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.