Chapter 5

CHAPTER 5
VEGETABLES AND FRUITS

LEARNING OBJECTIVES
 Identify the origin of vegetable and fruits
 Describe the factors that influence the changes in fruits and vegetables
 Discuss the general rules of vegetable cooking
 Explain the ideal storage practices for fruits and vegetables and fruits
ORIGIN OF VEGETABLE AND FRUITS
 Vegetables are herbaceous plants that are usually grown for the said part to be eaten as part of a meal
or the meal itself. These ingredients from part of the “vitamins and minerals” component of the food
pyramid and are the main source of energy of health-conscious people, especially the nonmeat market.
 Fruits on the other hand, are ovaries of flowering plants that are used in culinary fare usually as a
dessert, sauce, or soup. They can be eaten raw or part of a large dish.
CLASSIFICATION
 Roots and tubers – these vegetables are eaten because of the plant’s roots,
which are used for cooking – roots being single root of individual plants
and tubers being bulgy underground stem extending in the deep parts of
the soil, example are carrots, radish, potato, end etc.
 Stalks – vegetables with edible stem. Only the soft spots can be eaten and
the tough spots is considered as inedible. Example of this are asparagus,
bamboo shoot, heart of palm and etc.
 Gourds and squashes –these vegetables make up a huge family
characterized by the root systems extending in the upland as vines with
large leaves. The fruit of these plants is one used in cooking. Example for
this is chayote, cucumber, squash and etc.
 Cabbages – also known as the brassica family; are prized
for their edible parts which are their heads flowers, and
leaves. Example includes cabbage, bok choy, broccoli,
and etc.
 Greens – are vegetables utilized for their leaves, which

may be eaten cooked or raw, example are lettuce,
mustard, spinach and etc.
 Pods and seeds – these vegetables are primarily eaten for

their seeds and pods they came. Examples are peas, soy
and etc.
 Mushroom and truffles – these are vegetables
are under broad family of edible fungi.
 Onions - vegetables from lily family which

used because if their aroma and strong spicy
flavor.
 Berries – these fruits are identified with their thick skin and
tiny seeds, example goes by black berries, strawberries,
currant and etc.
 Citrus these are highly acidic fruits with strong aroma.

Example includes lemon, oranges, kumquats and etc.
 Grapes –These plant rich flesh, which is usually watery and

sweet
 Melons – the counterpart of guards and squash in
the fruit category. These plants have flesh, which
usually watery or sweet. Example includes
cantaloupe, honeydew, and water melon.
 Pomes – these fruits are gathered from trees, which

re characterized by their soft skin and thick flesh
surrounding a central core. Example includes apple
and pears.
 Stone fruits – also known as drupes, small fruits

with velvety skin and rich flesh and a hard pith.
Example includes cherries, apricot, peaches and etc.
 Tropical – as these names implies, these fruits are
grown in the hot, tropical regions which are now
enjoyed in the entire world. Example includes
mangoes, banana, dates, and etc.
 Exotic – these are group of unusual fruits that have

different shapes and sizes. Example includes star fruit,
guava, mangosteen, lychees, and etc.
CONTROLLING TEXTURE CHANGES
 You should stop cooking vegetables when they become tender. Desired tenderness varies depending on
the vegetable. Most vegetables are best when cooked very briefly or until they are crisp and tender and
at this stage, vegetables maintain their maximum flavour, colour, and nutrients. Alkali, such as baking
soda, should not be added to vegetables because it destroys vitamins and softens vegetables to the
point of mush. Acids such as lemon juice, vinegar, tomato products, and sugar make vegetable fibers
firmer.
 Dry starchy foods like dried beans, peas and lentils, rice, and macaroni products must be cooked in
enough water to allow the starch granules to absorb moisture and soften. Moist starchy vegetables like
potatoes and yams must simply be cooked to soften the starch granules.
CONTROLLING FLAVOR CHANGES
 The longer a vegetable is cooked, the more flavor is lost. Many flavors are lost during cooking, either
by dissolving into the cooking liquid or by evaporation. You can prevent significant flavor loss by
cooking vegetables as quickly as possible.
 Steam vegetables when possible because less nutrients and flavor are lost during the reduced cooking
time. Strong-flavored vegetables such as onions, cabbage, brussels sprouts, cauliflower, broccoli, and
turnips are much more appealing if some of their flavor is lost.
BLANCHING
 Blanching is scalding vegetables in boiling water or steam for a short

time. It is typically followed by quick, thorough cooling in very cold
or ice water. Blanching stops enzyme actions which otherwise cause
loss of flavor, color and texture.
CONTROLLING COLOR CHANGES
 Green Vegetables - Chlorophyll is the pigment present in all green vegetables such as asparagus, green beans, broccoli,
peas, and spinach. Chlorophyll is destroyed by acids, such as lemon juice and vinegar, and by baking soda. Prolonged
cooking or overcooking causes bright green vegetables to turn a drab olive green. Steaming is the most preferred method
for cooking because steam cooks food rapidly, lessens the loss of nutrients and flavor, and does not break up delicate
vegetables.
 Yellow and Orange Vegetables - Carotenoids are the yellow and orange pigments found in carrots,
corn, sweet potatoes, tomatoes, and winter squash. These pigments are very stable to acids and heat,
but loss of color, nutrients, and flavor occurs with overcooking
 Red Vegetables - are the red pigments found only in a few vegetables, such as beets and red cabbage.
These red pigments react very strongly to acids and alkalis. Acids make anthocyanin brighter red, and
alkalis turn them a blue or blue-green color.
 White Vegetables - Flavones are the white pigments found in potatoes, onions, cauliflower, and the
white parts of celery, cucumbers, and zucchini. Cook these vegetables for a short time to avoid loss of
nutrients, flavor, and color. Overcooking and hard water turn white vegetables a dull yellow or gray
GENERAL RULES OF VEGETABLE COOKING
 Don't overcook.
 Cook as close to service time as possible and in small quantities. Avoid holding for long periods on a steam table.
 If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
 Never use baking soda with green vegetables.
 Cut vegetables uniformly for even cooking.
 To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid. Cook green vegetables in a
neutral liquid.
 Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable that has been cooked earlier and kept
hot in a steam table.
IDEAL STORAGE PRACTICES
 Store fresh vegetables for as short a time as possible to prevent loss of nutrients, flavor, and texture.
Vegetables lose quality rapidly. Peas and corn begin to lose their sweetness as soon as they are picked.
Store potatoes, onions, and winter squash unwashed in a cool, dry, dark place. Refrigerate other
vegetables in a covered container to prevent drying. Tightly cover vegetables that have been peeled
and cut to prevent drying and discoloration.

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CHAPTER 5

VEGETABLES AND FRUITS

 Identify the origin of vegetable and fruits

 Discuss the general rules of vegetable cooking

 Greens – are vegetables utilized for their leaves, which

 Pods and seeds – these vegetables are primarily eaten for

 Onions - vegetables from lily family which

 Citrus these are highly acidic fruits with strong aroma.

 Grapes –These plant rich flesh, which is usually watery and

 Pomes – these fruits are gathered from trees, which

 Stone fruits – also known as drupes, small fruits

 Exotic – these are group of unusual fruits that have

 Blanching is scalding vegetables in boiling water or steam for a short

 Never use baking soda with green vegetables.

 Cut vegetables uniformly for even cooking.

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