TLE HE 113

• Vegetables


  The succulent portion of garden plants used for food

  
• Parts of vegetables that are eaten


  • Flowers
  • Seeds
  • Stems
  • Leaves
  • Roots
  • Tubers

  
• Vegetables that are fruits if served savory


  • Eggplant
  • Tomatoes

  
• Vegetables


  • Add color, flavor, and texture to any meal
  • Vegetable-based entrées are usually offered to meet the demands of health-conscious customers
• Classification of vegetables by plant part


  • Leafy vegetables
  • Seed vegetables
  • Fruit vegetables
  • Stems and shoots
  • Bulbs
  • Roots and tubers
  • Flowers

  
• Leafy vegetables


  • Spinach
  • Kale

  
• Fruit vegetables


  • Eggplant
  • Tomatoes

  
• Flowers


  • Violas
  • Squash flowers
  • Cauliflower
  • Broccoli
• Bulbs


  • Onions
  • Garlic

  
• Stems and shoots


  • Bamboo shoots
  • Asparagus
  • Paco leaves (Diplazium esculentum)

  
• Classification of vegetables by chemical composition


  • Carbohydrate rich
  • Protein rich
  • Fat rich
  • High moisture content
  • Vitamin and mineral rich
  • Fiber rich

  
• Carbohydrate rich


  • Spinach
• Protein rich


  • Kale
• Market forms of vegetables


  • Canned
  • Frozen
  • Dried
  • Dehydrated (freeze-dried, vacuum fried)
  • Fresh

  
• Browning


  The process of becoming brown, especially referring to food
• Types of browning


  • Enzymatic
  • Non-enzymatic
• Enzymatic browning


  A chemical process involving enzymes resulting in a brown color, often detrimental to fresh fruit and vegetables
• Techniques for preventing enzymatic browning


  • Lemon juice and other acids
  • Blanching or roasting
• Non-enzymatic browning


  A chemical process that produces a brown color in foods without the activity of enzymes, including caramelization and Maillard reaction
• Dry heat methods of cooking vegetables


  • Broiling and grilling
  • Baking
  • Sautéing
  • Deep frying
• Moist heat methods of cooking vegetables


  • Poaching and braising
  • Blanching
  • Parboiling
  • Steaming
  • Simmering
• Vegetable cookery


  • The freshness of the vegetables has a lot to do with the flavor when cooked
  • The cooking process should allow them to retain a maximum amount of their original food value and be pleasing in color, texture, and flavor
  • Some of the minerals and vitamins contained in vegetables dissolve readily in water and are destroyed by heat
• Tips for cooking vegetables


  • Cook without or small amount of water
  • Cook for a short time
  • Baking and stir-frying are the best methods to prevent loss of water-soluble vitamins
  • Cook vegetables whole or in large pieces to minimize loss of nutrients
  • Do not cook frozen vegetables as long as fresh ones
  • Always soak dehydrated (including freeze-dried) in water before cooking
  • Turn vegetables a few times to ensure uniform cooking
  • Peel and cut vegetables just before cooking, avoid soaking in water
  • Use the smallest possible amount of water when cooking leafy vegetables
  • Do not overcook to preserve green color
  • Cook starchy vegetables long enough to gelatinize, drain off after boiling
  • Cook with skin or pare thinly
  • Serve vegetables immediately after cooking
• Salad


  A mixture of ingredients with a dressing, can include greens, vegetables, meat, cheese, pasta, fruit, nuts, and grains
• Five main types of salads


  • Appetizer salads
  • Accompaniment salads
  • Main-course salads
  • Separate-course salads
  • Dessert salads
• Appetizer salad


  A salad served before the main course to sharpen the appetite
• Accompaniment salad


  A salad served with and complementing the main dish
• Main-course salad


  A salad that replaces the regular main course, should function as a balanced meal
• Separate-course salad


  A light salad served after the main course to refresh the appetite, before dessert
• Dessert salad


  A salad made from fruits, nuts, or similar ingredients, served with a sweetened dressing or cooked and set into a gelatin mold
• Salad ingredients


  • Salad greens
  • Raw vegetables
  • Cooked, pickled and canned vegetables
  • Starches
  • Fruits
  • Protein foods
  • Miscellaneous (gelatin, nuts)

  
• Structure of a salad


  • Base or underliner
  • Body
  • Garnish
  • Dressing
• Base or underliner


  The base of the salad, such as lettuce, that makes it more appealing and emphasizes its identity as a salad
• Body


  The main part of the salad
• Garnish


  An edible decorative item added to a salad for eye appeal, though it often adds to the flavor as well
• Dressing


  A seasoned liquid or semiliquid added to the body of the salad for flavor, tartness, spiciness, and moistness
• Basic salad dressings


  • Oil and vinegar dressings
  • Mayonnaise-based dressings
  • Cooked dressings
• Salad dressing ingredients


  • Oils
  • Vinegar
  • Lemon juice
  • Egg yolk
  • Seasonings and flavorings
• Oils


  Kinds used include corn oil, cottonseed oil, soybean oil, canola oil, safflower oil, peanut oil, olive oil and walnut oil
• Vinegar


  Kinds used include cider vinegar, white or distilled vinegar, wine vinegar, flavored vinegar, sherry vinegar, balsamic vinegar and other specialty vinegar