Classify Vegetables by Type and Intended Use

Lesson Plan: CA C11-2

Anticipated Problems

 How are vegetables classified? What vegetables are in each class?

 What are the common uses and preparation techniques for vegetables?

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        anthocyanin baking blanching boiling braising brine brunoise carotene

Terms

        chiffonades chlorophyll chutney corn syrup cruciferous vegetables crudités deep-frying duxelles 3

Terms

        ethanol flavone flower vegetables fructose fruit vegetables frying garnishes grilling         herbs julienne leaf vegetables mirepoix oil pickling pod vegetables roasting 4

        root vegetables sautéing seed vegetables stalk vegetables steaming stem vegetables stir-frying tempura

Terms

   tubers vegetables vegetarian menu 5

Vegetable Classifications

 Vegetable classifications—

Vegetables

(légumes) are edible kitchen-garden plants, including roots and some herbs.  To a layperson, the classification “vegetable” may include tomatoes, beans, and peas.  Yet chefs and botanists know that these examples are fruits.

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Vegetable Classifications

 Chefs value vegetables for:  Low food cost    High nutritional value Flavor Lively colors  Vegetables can be classified by:  Color   Flavor Moisture content 7

Vegetable Classifications

 Many chefs create seasonally inspired menus. Most restaurants and foodservice venues offer a year-round

vegetarian menu

(a menu that consists solely of vegetables).

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Vegetable Classifications

 Vegetables without chlorophyll (green pigment in plants) include fungi (mushrooms and truffles). All vegetables with chlorophyll fall into six main classifications and are named for plant parts:   Flower Leaf     Stem Seed Root Fruit 9

Vegetable Classifications

 The nutritional value of vegetables—aside from being low in calories and high in vitamins, minerals, and fiber—may be classified by color.  The type of water in which vegetables are cooked affects their color.  Virtually everything in nature can be categorized as an acid, an alkali, or a neutral substance.

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Vegetable Classifications

 Common acids used when cooking vegetables are lemons, oranges, and vinegar.

 Alkali is a base and is a bit bitter (baking soda).  Regular tap water is usually considered a neutral environment.  When a chef cooks vegetables, it is desirable to preserve their bright colors .

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Vegetable Classifications



Chlorophyll

green. is green pigment that is destroyed by acids, which change the bright green color of vegetables to a dull yellowish  To ensure that the naturally occurring acids in green vegetables are driven off during cooking, they are usually cooked uncovered.  Green vegetables are high in iron and vitamins K and C.

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Vegetable Classifications



Carotene

solutions. is yellow and orange pigment that is not adversely affected by acids or alkaline  Most yellow vegetables are high in vitamin A and are cooked uncovered.

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Vegetable Classifications



Flavone

is white pigment that easily turns yellow or brown, unless a small amount of acid is used to preserve it. However, the addition of acid (e.g., lemon juice) to cauliflower results in a change in cauliflower’s distinctive flavor.



Anthocyanin

is red pigment that may fade, unless a small amount of acid is added to it.

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Vegetable Classifications

 Legumes are high in protein, fiber, and B vitamins.

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Vegetable Classifications



Flower vegetables

are a class known as

cruciferous vegetables

as the cabbage family. (the Cruciferae family of plants) and are sometimes known  The flower vegetables may look vastly different.

 All a part of the same family and are generally crisp and pungent.

 Broccoli, cabbage, brussel sprouts 16

Vegetable Classifications



Leaf vegetables

are a class that includes all greens, the tops of root vegetables, and the leaves of grapevines; they are among the most available of the vegetable varieties.  They range in color from whitish pale green to dark intense green  Flavors and textures from mild and tender (e.g., spinach and Bibb lettuce) to tough and pungent (e.g., collard and mustard greens).

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Vegetable Classifications



Stem vegetables

(

stalk vegetables

the stalks are edible. ) are vegetables grown on stems; the stems and/or  High in cellulose fibers (strings) that are needed to keep the weighty vegetables upright.

 Artichokes (edible thistles), asparagus, bok choy, celery 18

Vegetable Classifications



Seed vegetables

plants. (

pod vegetables

) are the edible seeds, pods, and young shoots of  Most seed vegetables are harvested when they are immature and very sweet.

 Most must be shelled or peeled.  Some need to have the strings removed.

 Beans (lima, green, wax, etc), corn, peas 19

Vegetable Classifications



Root vegetables

are edible bulbs that grow underground and have very dense flesh.  In young root vegetables, the flesh is sugar-filled.  In more mature vegetables, the flesh is starchy.

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Vegetable Classifications

 Many of these root bulbs are shaped like “tubes” and are commonly referred to as

tubers

(fleshy roots or rhizomes). Root vegetables include:  Beets, carrots, garlic, leeks, onion, parsnips, potatoes, turnips 21

Vegetable Classifications



Fruit vegetables

numerous seeds.

are a special group that crosses the lines of vegetable classifications with many fruit botanical properties and  Tomatoes and green peppers are true fruits.

 Cucumbers, squash, and okra are pods.

 The main indicator that classifies plants as fruit vegetables is the presence of numerous seeds.

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Vegetable Classifications

 Fruit vegetables are a large classification and include:  Eggplant      Cucumbers Okra Peppers (green, red, and frying) Squash (acorn, buttercup, pumpkin) Tomatoes 23

Vegetable Classifications

 Fungi: non-chlorophyll vegetable plants  Mushrooms (champignons) are edible fungi grown from underground spores that push through the ground and are harvested by humans.

 Truffles are edible fungi that grow underground; they come in black and white varieties. Both are very expensive.

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Vegetable Classifications



Herbs

are usually plants, but some are derived from trees and fruits;  Widely used in vegetable cooking and all other savory cooking.

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Raw Vegetables

 Most vegetables are edible raw (most nutritious state for vegetables).  Lettuce, greens, and garden vegetables (onions, tomatoes, cucumbers, radishes, bell peppers) are common ingredients in fresh salads. 27

Raw Vegetables

 Broccoli, cauliflower, celery, peppers, and carrots are commonly consumed raw with dips as a snack food or as an appetizer called

crudités

.

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Raw Vegetables

 Raw vegetable

garnishes

(decorations or trimmings on or served with prepared dishes) add color and texture and are intended to complement the flavor. Examples:  Parsley on a plate  Radishes and tomatoes cut to look like flowers  Cucumber fans, relish, and tartar sauce 29

Pickling Vegetables

 The

pickling

(steeping in brine) of vegetables flavors them. Vegetables may or may not be cooked prior to pickling. 

Brine

(a flavorful liquid made from acids, such as vinegar, heavily salted liquids, and sweet and sour liquids) pickles vegetables.    Preserves the vegetables Changes their taste and texture. Pickled vegetables can be cooked (e.g., pickled beets and pickled red cabbage).

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Cooked Vegetables

 Cooked vegetables are common. Many methods exist for cooking vegetables.

     Boiling Blanching Steaming Microwave cooking Frying / Sautéing     Deep frying Grilling Braising Roasting 31

Cooked Vegetables



Boiling

(bubbling) usually requires that the vegetables be submerged in 212°F water and cooked uncovered until tender.  One of the easiest ways to prepare vegetables  Common cooking technique for harder vegetables (tubers, squash)  Useful cooking technique for starchy seed and root vegetables 32

Cooked Vegetables



Blanching

is a technique in which vegetables are dropped briefly (a few seconds) into boiling water and then are placed immediately in cold water to stop the cooking process.  Heightens their natural color and softens raw vegetables slightly.

 Makes them just right for use in some salads  Shortens the cooking time required when heated just prior to service.

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Cooked Vegetables



Steaming

contours. is the placing of food over rather than in boiling or simmering water in a tightly covered pot. A collapsible metal/bamboo steam basket and a perforated platform are both flexible enough to fit most pan sizes and  An excellent cooking technique for most vegetables.  Steam is hotter than boiling water, vegetables cook faster with less direct contact with water.  Vegetables retain more nutrients 34

Cooked Vegetables

 Microwave cooking of vegetables is common, but it is not always satisfactory.

 Water is usually included with the vegetables, which effectively “steams” them.

 The steam created does more to cook the vegetables than the microwave.

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Cooked Vegetables



Frying

(sautéing; cooking over medium-high to high heat in fat or oil) is a typical cooking method for vegetables, and it can take several forms .



Stir-frying

is a rapid cooking and stirring of precisely sliced vegetables over high heat in a small amount of oil.

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Cooked Vegetables

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Cooked Vegetables



Sautéing

(cooking over medium-high to high heat in a small amount of fat or oil) is a process that occurs in a pan with sloping sides, and generally the food is shaken rather than stirred.

  Mirepoix Duxelles 38

Cooked Vegetables



Mirepoix

(meer-eh-pwah) is prepared from  Mixture of finely diced carrots, celery, onion (aromatic vegetables)  Sautéed in butter and seasoned with salt, powdered thyme, a bay leaf, and often blanched ham or bacon.  Cook vegetables until they are very tender.

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Cooked Vegetables



Duxelles

(dukes-ells) is a finely minced mixture of sautéed onions and mushrooms; the mushrooms have had nearly all the moisture squeezed from them.

 Added to sauces  Used as a filling (farci), placed between the skin of a chicken and the meat  Added to scrambled eggs, served warm on toast.  Dish may use on “duxelles” as part of the title when used as a sauce or filling 40

Cooked Vegetables



Deep-frying

(in French: friture) is the total submersion of vegetables into a deep pan filled with hot bubbling fat.  A favorite method of cooking potatoes for many cultures. (In England: “chips” )  Vegetables are breaded and battered first for extra flavor and crunch, protects them from high heat.



Tempura

is a famous Asian version of batter-dipped and deep-fried vegetables, with a particularly light and crunchy result.

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Cooked Vegetables

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Cooked Vegetables



Grilling

is cooking over direct heat or flame on a grate or in a grill pan or mesh holder.  Low-fat cooking method adds a wonderful dimension to vegetables by the addition of a smoky flavor and a charring of the vegetables’ natural sugar, resulting in a great flavor.  Marinating vegetables in vinaigrette or other barbecue-type marinade prior to grilling enhances the flavor.  Hard and moist vegetables have great results on the grill.

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Cooked Vegetables



Braising

is a two-step dry and moist cooking process.

 First, the vegetables are seared on top of the stove in hot butter or some other fat.  Then they are finished with slow cooking (simmering) in a flavorful broth on low heat, usually in a covered pan and in the oven.  Braising is a less common method for cooking vegetables because it tends to be used seasonally and for specific items (stew, pot roast) 44

Cooked Vegetables



Roasting

is a dry cooking method in which the product is put into an oven-ready pan with butter or oil;  Product is stirred once or twice  Cooked at about 425°F until the vegetables are browned.  Often used with tubers and squash, but it can be used for most vegetables  Resulting in caramelized products that are rich in flavor.

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Basic Vegetable Cuts

 Slices are round, elliptical, or diagonal  Chop or mince cuts are irregularly shaped. Mince cuts are finer.



Brunoise

are square-shaped cuts 

Chiffonades

other leaves are thinly or finely shredded cuts made by slicing “rolls” of lettuce, parsley, and 

Julienne

(allumette) are cuts that are long, thin matchstick shape 46

Oils and Sweeteners

 Vegetables are major sources of cooking oil.



Oil

is a liquid form of fat.  Many vegetables, such as corn, soybeans, and safflowers (relatives of sunflowers) provide high-quality liquid fat.

 Vegetables high in starch are a common source of alcohol, specifically grains and potatoes.

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Oils and Sweeteners

 Vegetables are primary sources of sweeteners. Sugar cane and beets are the main sources but corn is the for table sugar (sucrose), source for: 

corn syrup -

a sweetening product made by adding enzymes that break down cornstarch into glucose.

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Oils and Sweeteners

 High-fructose corn syrup is subjected to additional processes with enzymes and is prevalent in processed foods).  All vegetables contain the natural sugar

fructose

in varying amounts. Onions, corn, and carrots are particularly high in sugar and caramelize easily under high heat.

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Non-food Uses



Ethanol

is a flammable fuel produced from corn and is a gasoline additive. Vegetables are renewable sources of energy, specifically in the form of ethanol fuel.

 Animal feed for livestock is often prepared primarily from vegetable grains (corn, wheat)  Fertilizers are prepared from composted or non-edible vegetable byproducts (stalks and leaves).

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Review

 What are the six classifications of vegetables with chlorophyll?

 What are some common acids used when cooking vegetables?

 Name the category of vegetable for each of the following: broccoli, asparagus, corn, beets  Name the nine ways described to prepare vegetables in this lesson. Which is the easiest?

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