Classify Vegetables by Type and Intended Use Lesson

Classify Vegetables by Type and Intended Use Lesson Plan: CA C 11 -2

Anticipated Problems ¡ How are vegetables classified? What vegetables are in each class? ¡ What are the common uses and preparation techniques for vegetables? 2

Terms ¡ ¡ ¡ ¡ anthocyanin baking blanching boiling braising brine brunoise carotene ¡ ¡ ¡ ¡ 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

Terms ¡ ¡ ¡ ¡ root vegetables sautéing seed vegetables stalk vegetables steaming stem vegetables stir-frying tempura ¡ ¡ ¡ tubers vegetables vegetarian menu 5

Vegetable Classifications ¡ Vegetable classifications—Vegetables (légumes) are edible kitchen-garden plants, including roots and some herbs. l To a layperson, the classification “vegetable” may include tomatoes, beans, and peas. l Yet chefs and botanists know that these examples are fruits. 6

Vegetable Classifications ¡ Chefs value vegetables for: l l ¡ Low food cost High nutritional value Flavor Lively colors Vegetables can be classified by: l l l 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). 8

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: ¡ l l l 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. l The type of water in which vegetables are cooked affects their color. l Virtually everything in nature can be categorized as an acid, an alkali, or a neutral substance. 10

Vegetable Classifications ¡ Common acids used when cooking vegetables are lemons, oranges, and vinegar. ¡ Alkali is a base and is a 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. 11

Vegetable Classifications ¡ Chlorophyll is green pigment that is destroyed by acids, which change the bright green color of vegetables to a dull yellowish green. l To ensure that the naturally occurring acids in green vegetables are driven off during cooking, they are usually cooked uncovered. l Green vegetables are high in iron and vitamins K and C. 12

Vegetable Classifications ¡ Carotene is yellow and orange pigment that is not adversely affected by acids or alkaline solutions. l Most yellow vegetables are high in vitamin A and are cooked uncovered. 13

Vegetable Classifications ¡ Flavone is white pigment that easily turns ¡ Anthocyanin is red pigment that may fade, 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. unless a small amount of acid is added to it. 14

Vegetable Classifications ¡ Legumes are high in protein, fiber, and B vitamins. 15

Vegetable Classifications ¡ Flower vegetables are a class known as cruciferous vegetables (the Cruciferae family of plants) and are sometimes known as the cabbage family. l The flower vegetables may look vastly different. l All a part of the same family and are generally crisp and pungent. l 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. l They range in color from whitish pale green to dark intense green l Flavors and textures from mild and tender (e. g. , spinach and Bibb lettuce) to tough and pungent (e. g. , collard and mustard greens). 17

Vegetable Classifications ¡ Stem vegetables (stalk vegetables) are vegetables grown on stems; the stems and/or the stalks are edible. l High in cellulose fibers (strings) that are needed to keep the weighty vegetables upright. l Artichokes (edible thistles), asparagus, bok choy, celery 18

Vegetable Classifications ¡ Seed vegetables (pod vegetables) are the edible seeds, pods, and young shoots of plants. l Most seed vegetables are harvested when they are immature and very sweet. l Most must be shelled or peeled. l Some need to have the strings removed. l Beans (lima, green, wax, etc), corn, peas 19

Vegetable Classifications ¡ Root vegetables are edible bulbs that grow underground and have very dense flesh. l In young root vegetables, the flesh is -filled. l In more mature vegetables, the flesh is starchy. sugar 20

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: l Beets, carrots, garlic, leeks, onion, parsnips, potatoes, turnips 21

Vegetable Classifications ¡ Fruit vegetables are a special group that crosses the lines of vegetable classifications with many fruit botanical properties and numerous seeds. l Tomatoes and green peppers are true fruits. l Cucumbers, squash, and okra are pods. l The main indicator that classifies plants as fruit vegetables is the presence of numerous seeds. 22

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

Vegetable Classifications ¡ Fungi: non-chlorophyll vegetable plants l Mushrooms (champignons) are edible fungi grown from underground spores that push through the ground are harvested by humans. l Truffles are edible fungi that grow underground; they come in black and white varieties. Both are very expensive. 24

Vegetable Classifications ¡ Herbs are usually plants, but some are derived from trees and fruits; l Widely used in vegetable cooking and all other savory cooking. 25

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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. 28

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: l Parsley on a plate l Radishes and tomatoes cut to look like flowers l 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. l Preserves the vegetables l Changes their taste and texture. l Pickled vegetables can be cooked (e. g. , pickled beets and pickled red cabbage). 30

Cooked Vegetables ¡ Cooked vegetables are common. Many methods exist for cooking vegetables. l Boiling l l Blanching Deep frying l l Steaming Grilling l l Microwave cooking Braising l l Frying / Sautéing Roasting 31

Cooked Vegetables ¡ Boiling (bubbling) usually requires that the vegetables be submerged in 212°F water and cooked uncovered until tender. l One of the easiest ways to prepare vegetables l Common cooking technique for harder vegetables (tubers, squash) l 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. l Heightens their natural color and softens raw vegetables slightly. l Makes them just right for use in some salads l Shortens the cooking time required when heated just prior to service. 33

Cooked Vegetables ¡ Steaming 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 contours. l An excellent cooking technique for most vegetables. l Steam is hotter than boiling water, vegetables cook faster with less direct contact with water. l Vegetables retain more nutrients 34

Cooked Vegetables ¡ Microwave cooking of vegetables is common, but it is not always satisfactory. l Water is usually included with the vegetables, which effectively “steams” them. l The steam created does more to cook the vegetables than the microwave. 35

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. l Stir-frying is a rapid cooking and stirring of precisely sliced vegetables over high heat in a small amount of oil. 36

Cooked Vegetables 37

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. l Mirepoix l Duxelles 38

Cooked Vegetables ¡ Mirepoix (meer-eh-pwah) is prepared from l Mixture of finely diced carrots, celery, onion (aromatic vegetables) l Sautéed in butter and seasoned with salt, powdered thyme, a bay leaf, and often blanched ham or bacon. l Cook vegetables until they are very tender. 39

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. l Added to sauces l Used as a filling (farci), placed between the skin of a chicken and the meat l Added to scrambled eggs, served warm on toast. l 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. l A favorite method of cooking potatoes for many cultures. (In England: “chips” ) l Vegetables are breaded and battered first for extra flavor and crunch, protects them from high heat. l Tempura is a famous Asian version of batter-dipped and deep-fried vegetables, with a particularly light and crunchy result. 41

Cooked Vegetables 42

Cooked Vegetables ¡ Grilling is cooking over direct heat or flame on a grate or in a grill pan or mesh holder. l 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. l Marinating vegetables in vinaigrette or other barbecue-type marinade prior to grilling enhances the flavor. l Hard and moist vegetables have great results on the grill. 43

Cooked Vegetables ¡ Braising is a two-step dry and moist cooking process. l First, the vegetables are seared on top of the stove in hot butter or some other fat. l Then they are finished with slow cooking (simmering) in a flavorful broth on low heat, usually in a covered pan and in the oven. l 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; l Product is stirred once or twice l Cooked at about 425°F until the vegetables are browned. l Often used with tubers and squash, but it can be used for most vegetables l Resulting in caramelized products that are rich in flavor. 45

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 are thinly or finely shredded cuts ¡ Julienne (allumette) are cuts that made by slicing “rolls” of lettuce, parsley, and other leaves are long, thin matchstick shape 46

Oils and Sweeteners ¡ Vegetables are major sources of cooking oil. l l ¡ 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. 47

Oils and Sweeteners ¡ Vegetables are primary sources of sweeteners. Sugar cane and beets are the main sources for table sugar (sucrose), but corn is the source for: l corn syrup - a sweetening product made by adding enzymes that break down cornstarch into glucose. 48

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. 49

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). 50

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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? 53