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At the end of this unit, you should be able to:
Determine the types and characteristics of vegetables;
Identify the qualities of vegetables;
Prepare vegetable dishes; and
Perform procedures for controlling changes in the quality of vegetables.
Introduction
Introduction
A vegetable is an edible plant or parts of a plant. Vegetables may be classified as root, green or fruit vegetable. This lesson will present the types and characteristics as well as the qualities of vegetables.
Types and Characteristics of Vegetables
Types and Characteristics of Vegetables
Vegetables may be classified in many different ways. Determining the types of vegetables helps you not only in cooking vegetable dishes but also in keeping these items in high quality during storage. The following are the common classification of vegetables:
Root Vegetables - As their name suggests, root vegetables grow under the ground or plant roots commonly consumed as vegetables. These include all vegetables derived from roots, bulbs and tubers of plants.
Green Vegetables - These include the stems, flowers and leaves of plants that humans consume for food. Some plants may have all parts eaten as a vegetable while there are also those with only one or some parts safe or desirable for food service.
Vegetable Fruits - These are fruits used in food service as vegetables.
Types and Characteristics of Mushrooms
Types and Characteristics of Mushrooms
Biologically, mushrooms are not considered as plants. These are fungi that can be cultured or collected in the wild for food and other purposes. However, there are mushrooms that cannot be eaten and are considered poisonous. As a kitchen staff, it is important that you are familiar with at least the most popular varieties of both cultivated and wild mushrooms.
Qualities of Vegetables
Qualities of Vegetables
Cooking affects the following factors or qualities of vegetables:
Texture
Flavor
Color
Nutrients
The changes in these four characteristics determine the outcome of the dish that you are cooking.
Texture
Texture
The texture of vegetables can be represented in various degrees depending on the cooking technique used. The texture of vegetables is affected by the fiber and starch components.
Controlling Changes in Color
White-pigmented vegetables:
Add a little lemon juice or cream of tartar to the cooking water (Do not add too much as this may toughen the vegetable). Covering the pot also helps keep acid in.
Cooking for a short time, especially in the steamer, helps maintain color (and flavor and nutrients as well).
Overcooking or holding too long in a steam table turns white vegetables dull yellow or gray.
Red-pigmented vegetables:
Anthocyanins dissolve easily in water which means:
Use a short cooking time. Overcooked red vegetables lose a lot of color.
Use only as much water as is necessary.
Cook beets whole and unpeeled, with root and an inch of stem attached to protect color. Skins easily slip off cooked beets.
When steaming, use solid pans instead of perforated pans to retain the red juices.
Whenever possible, serve the cooking liquid as a sauce with the vegetable
Yellow and orange-pigmented vegetables:
Carotenoids get affected by acids and alkalies minimally.
Long cooking can dull the color while short cooking not only prevents dulling of the color but also preserves vitamins and flavors.
Green-pigmented vegetables:
Cooking uncovered to allow plant acids to escape.
Cooking for the shortest time possible. Properly cooked green vegetables are tender-crisp, not mushy.
Cooking in small batches rather than holding for long periods in the steam table.
Flavor
Flavor
This is the quality of fruits and vegetables described as the combination of aroma and taste. Food and nutrition scientists say that there are two ways vegetables can be classified according to flavor:
Many flavors are lost during cooking. This occurs when flavors are dissolved into cooking liquid and by evaporation. The longer a vegetable is cooked the more flavor it loses. There are ways in which cooking results into flavor loss.
Cooking produces certain chemical changes, which is why vegetables taste different when cooked compared to when vegetables are raw. As long as the vegetables are not overcooked, this change is desirable. It produces the flavors one looks for in vegetable dishes.
Contolling Flavor Loss
Flavor loss can be controlled in several ways:
Cook for as short a time as possible.
Use boiling salted water. Starting vegetables in boiling water shortens the time. The addition of salt helps reduces flavor loss.
Use just enough water to cover to minimize leaching. Note that this rule contradicts rule 1 in that adding vegetables to a small quantity of water lowers the temperature more, so cooking time is extended.
Steam vegetables whenever appropriate. Steam cooking reduces leaching out of flavor and shortens cooking time.
To serve sweet-tasting vegetables:
Try to serve young, fresh vegetables that have been stored for a short time only.
For older vegetables, add a small amount of sugar to the cooking water to replace loss of sweetness.
Color
Color
It is important to preserve as much natural color as possible when cooking vegetables. Its visual quality is as important as its flavor or nutritional value. Pigments are compounds that give vegetables their color.
Controlling Changes in Color
White-pigmented vegetables:
Add a little lemon juice or cream of tartar to the cooking water (Do not add too much as this may toughen the vegetable). Covering the pot also helps keep acid in.
Cooking for a short time, especially in the steamer, helps maintain color (and flavor and nutrients as well).
Overcooking or holding too long in a steam table turns white vegetables dull yellow or gray.
Red-pigmented vegetables:
Anthocyanins dissolve easily in water which means:
Use a short cooking time. Overcooked red vegetables lose a lot of color.
Use only as much water as is necessary.
Cook beets whole and unpeeled, with root and an inch of stem attached to protect color. Skins easily slip off cooked beets.
When steaming, use solid pans instead of perforated pans to retain the red juices.
Whenever possible, serve the cooking liquid as a sauce with the vegetable
Yellow and orange-pigmented vegetables:
Carotenoids get affected by acids and alkalies minimally.
Long cooking can dull the color while short cooking not only prevents dulling of the color but also preserves vitamins and flavors.
Green-pigmented vegetables:
Cooking uncovered to allow plant acids to escape.
Cooking for the shortest time possible. Properly cooked green vegetables are tender-crisp, not mushy.
Cooking in small batches rather than holding for long periods in the steam table.
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