Vegetables.docx · version 1

Vegetables
Introduction
Vegetable is the edible plants and parts of plants; those can be eaten raw or
cooked.
Vegetables are much appreciated, not only for their nutritional importance but
for the variety, flavour, eye apple and even elegance and sophistication that they
bring to the menu. Most vegetables should be cooked as briefly as possible, to
preserve their character, taste and freshness. Vegetables are serves as garnish
with meat, poultry etc. and to constitute a complete dish by themselves. Most
contain at least 80% water while potatoes contain great deal of starch.
Food Value:
Vegetables provide a valuable source of vitamins, proteins and minerals. They

are also useful sources of cellulose and water.
Methods of Cookery:
Most methods of cookery can be applied to vegetables:
Boiling: Most Vegetables

Steaming: Peas, Beans, Cauliflower, Shredded Cabbage
Baking: Potatoes, Stuffed Pimento, Tomatoes
Roasting: Potatoes, Onions
Shallow frying: Mushroom, Onions, Tomatoes
Deep frying: Potatoes, Aborigines
Braising: Onion, Celery, Leeks, Lettuce, Cabbage
Calcifications of Vegetables
Root Vegetables: Carrot, beetroot Turnip, Radish etc.
Tuber Vegetables: Potatoes etc.
Bulb Vegetables: Onion, Garlic etc.
Leafy Vegetables: Cabbage, Spinach, Lettuce etc.

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Prepared by MereenaKhandkar
Flower Vegetables: Cauliflower, Broccoli etc.
Fruit Vegetables: Tomato, Cucumber etc.
Seed Vegetables: Peas, Beans etc.
Fungi Vegetables: Mushroom etc.
Quality points of vegetables
Fresh Vegetables:
A vegetable store should be located with limited natural light. It should be cool,
well ventilated and easy to clean.
1. Roots vegetables should be:
 Clean and free from soil and stones

 Well shaped, firm and not damaged
 Free from signs of damage from frost, pests and dieses
 Stored in cool, dry, well ventilated and darkened place for potatoes
 Medium in size, representing the best value, larger are often over
mature and coarse
2. Green vegetables should be:
 Crisp, firm, compact and well-shaped

 No signs of discoloration
 Medium in size
 Free from damage caused by frost, pests and dieses
 Stored in cool place, dry and well ventilated, darkened position
shallow racks
3. Frozen Vegetables:
Many types of vegetables are available frozen. These are often grown
withthe field officer of the processing company advising the farmers.
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These vegetables are harvested in prime condition, transported, processed
and frozen within a few hours.
Frozen vegetables are stored at -15° C (0° F) and can be kept up to 3

months. They can be cooked straight from freezer.
Vegetables and their uses:
 Hot vegetables
 Hors d’oeuvre
 Garnish
 Soups
 Salad ingredients
 Flavoring
 Decoration
 Stew etc.
Washing and Cleaning of Vegetables
Most vegetables are grown either under the ground or just above the
surface, so special attention to washing and cleaning are important to
make sure all dirt, sand; insects, insecticides and other chemicals are
removed.
The following Procedures are used for Washing and Cleaning Vegetables:
 Washes all vegetables thoroughly under cold water

 Green leafy vegetables, for example Spinach, Lettuce washed several
times to make sure any insects or dirt clinging the leaves is removed
 Root vegetables that are not peeled such as carrots must be scrubbed
well with a stiff brush under cold running water
 Tuber vegetables that are not peeled such as potatoes must be soaked in
water a few minutes and scrubbed well with a stiff brush under cold
running water
 Vegetables like Cauliflower and Broccoli may be soaked in salted water
for about 30 minutes to kill any insects that may be present
 After washing make sure all vegetables are drained well.
 Cuts of Vegetables
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
Name of the Cut Description
Brunoise Cut (small dices – 2 mm x 2 mm x 2

mm)
Macedoine Cut (large dices - 5 mm x 5 mm x 5

mm)
Juliene Cut
(strips - 1 mm x 1 mm x 25 mm)
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Jardinière Cut (batons/finger shaped – 3 mm x 3
mm x 18 mm)
Paysanne Cut Geometrical shapes of ( 1 mm

thickness)
(triangle, square, circle, oval)
Mirepoix Cut (rough cut)


 Storage
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 Temperature, covering, labelling, date, positioning in the fridge, stock
rotation.
 Root Vegetables: Loose, in bean or racks.
 Green Vegetables: On well ventilated racks.
 Salad Vegetables: In container, stored in cool place (refrigerator: 1-4° C).
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Vegetables

Vegetables provide a valuable source of vitamins, proteins and minerals. They

Most methods of cookery can be applied to vegetables:

Boiling: Most Vegetables

Root Vegetables: Carrot, beetroot Turnip, Radish etc.

Tuber Vegetables: Potatoes etc.

Bulb Vegetables: Onion, Garlic etc.

Leafy Vegetables: Cabbage, Spinach, Lettuce etc.

Fruit Vegetables: Tomato, Cucumber etc.

Seed Vegetables: Peas, Beans etc.

Fungi Vegetables: Mushroom etc.

Quality points of vegetables

1. Roots vegetables should be:

 Clean and free from soil and stones

2. Green vegetables should be:

 Crisp, firm, compact and well-shaped

Frozen vegetables are stored at -15° C (0° F) and can be kept up to 3

Vegetables and their uses:

Washing and Cleaning of Vegetables

 Washes all vegetables thoroughly under cold water

Brunoise Cut (small dices – 2 mm x 2 mm x 2

Macedoine Cut (large dices - 5 mm x 5 mm x 5

Paysanne Cut Geometrical shapes of ( 1 mm

(triangle, square, circle, oval)

Mirepoix Cut (rough cut)

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