Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Vegetables

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Vegetables


Food value

• Vegetables form an important part of a balanced diet.

• Root vegetables: Provide starch or sugar (for energy), some minerals and vitamins, cellulose and water.

• Green vegetables: Provide minerals (calcium and iron) and vitamins (particularly vitamin C and carotene).

• The greener the leaf, the larger the quantity of vitamins.


Quality

• The quality of the vegetables when purchased is important to ensure that the nutritional value is retained. Correct storage and cooking are also important.

• Vegetables are uniquely perishable and lose quality quickly.

• Automated harvesting and packaging has speeded up the handling process and improved quality.


Quality grading

• EU vegetable quality grades:• Extra class: highest quality• Class 1: good quality• Class 2: reasonably good quality• Class 3: low market quality.


Quality points for root vegetables

• They should be clean.

• They should be firm, not soft or spongy.

• They should be sound.

• They should be free of blemishes.

• They should be an even shape and size.


Quality points for green vegetables

• Bruised or damaged vegetables will lose vitamin C quickly.

• Cabbages and Brussels sprouts should be compact and firm.

• Cauliflowers should have closely grown flowers, firm white heads and not too much stalk or too many leaves.

• Peas and beans should be crisp and of medium size. Pea pods should be full. Beans should not be stringy.

• Blanched stems – celery should be firm, white, crisp and clean.


Storage

• Fresher vegetables have a better flavour and appearance and retain more vitamins. So store for the shortest time possible.

• Store at the correct temperature so that micro-organisms do not grow.

• Vegetables such as roots and bulbs can be stored in a well-ventilated storeroom. Fungi, fruiting vegetables, flower heads, pods and seeds keep best in the fridge.

• Do not store vegetables in damp conditions because moulds may develop.

• Store raw vegetables away from cooked vegetables to prevent cross-contamination from soil.


Frozen vegetables

• Store at –18°C or below.

• Store in the original packaging but remove from outer boxes.

• Do not store beyond the use-by date.

• Check for damaged packaging and signs of freezer burn.

• Thaw out vegetables correctly. Never refreeze them once they have thawed out.


Cut vegetables


Cutting julienne

• Suitable for firm vegetables such as root vegetables, celery, leeks, etc.

• Cut the vegetables into 2 cm lengths (for short julienne) or 4 cm lengths (for long julienne, used for garnishes).

• Cut the lengths into thin slices.• Cut the slices into thin strips.


Cutting brunoise

• Suitable for firm vegetables such as root vegetables, celery, leeks, etc.

• Cut the vegetables into convenient lengths.• Cut the lengths into 2 mm slices.• Cut the slices into 2 mm strips.• Cut the strips into 2 mm cubes/dice.


Cutting macédoine

• Suitable for firm vegetables such as root vegetables and tubers.

• Cut the vegetables into convenient lengths.• Cut the lengths into 0.5 mm slices.• Cut the slices into 0.5 mm strips.• Cut the strips into 0.5 mm cubes/dice.


Cutting jardinière

• Suitable for firm vegetables such as root vegetables and tubers.

• Cut the vegetables into 1.5 cm lengths.• Cut the lengths into 3 mm slices.• Cut the slices into batons (3 mm × 3 mm ×

18 mm).


Cutting paysanne

• Most vegetables are suitable for cutting into some form of paysanne.

• There are at least four accepted methods:• triangles• squares• rounds• rough-sided rounds.

• Choose the most economical method to suit the shape of the vegetable.

• Cut to a 1 cm side or diameter.

Documents

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Vegetables