2. Vegetable and fruit
• Vegetable is a culinary term which generally refers to an edible
part of a plant. All parts of herbaceous plants eaten as food by
humans, whole or in part, are normally considered vegetables.
• A fruit is the ripened ovary—together with seeds—of a
flowering plant. In many species, the fruit incorporates the
ripened ovary and surrounding tissues. Fruits are the means by
which flowering plants disseminate seeds.
3. Fruit cookery
• Fruits are sweet and are extensively used in sweet dishes,
puddings, pies and jellies. But they are also used to flavor
savory dishes like Sole Veronique, Duck with orange sauce &
some pork dishes.
• APPLES AND PEARS: These grow in similar ways, have
similar structures and are the most commonly used and
available fruits. Their flesh is different, with the crispness of the
apples contrasted to the juicy smoothness of pears.
• BERRIES: Most, especially strawberries, raspberry, blueberries
are very fragile and range in texture from the dryness and
sourness of the cranberries to the softness and sweetness of
raspberries.
4. Fruit cookery
• CHERRIES: Grown in numerous varieties and come in shades
of red. They vary in texture from hard and crispy to soft and
juicy. The flavors run from sweet to sour.
• CITRUS FRUITS: Grapefruits, lemons, limes, oranges and
tangerine are the most common citrus fruits. They range in
flavor from sweetness of oranges to the tartness of lemon.
• GRAPES: These are juicy fruits, most with seeds that grow in
clusters on vines. They are used in both in eating and wine
making.
• MELONS: These are fragrant, succulent fruits, most of which
are related to squashes. Come in various varieties, the most
common being the watermelon, honeydews, watermelons and
muskmelons.
5. Fruit cookery
• PEACHES, APRICOT AND NECTARINES: Peaches are sweet
and juicy, have distinctively fuzzy skin and come in many
varieties. Apricots resemble peaches in some way. They have a
slightly fuzzy skin, but are smaller with drier flesh. Nectarines
are similar in shape, color, & flavor to peaches but have a
smooth skin and flesh resembling that of plums.
• PLUMS: Possible colors are red green purple or shades in
between. When ripe they are sweet and juicy; some have sour
skins that contrast nicely with the succulent flesh.
• RHUBARBS: Although technically a vegetable, it is often
classified as fruit because of the way it is used. Only the reddish
green stalks are eaten. It is usually cooked and sweetened.
• TROPICAL FRUITS: Bananas, dates, figs, kiwis, papayas,
pomegranates and passion fruits are types of these.
7. Vegetables
• Vegetables in a given family share texture, flavour and
appropriate cooking techniques.
AVOCADO: These egg to pear shaped vegetables have green to
black leathery skins, which can be smooth or bumpy. Avocado
flesh is buttery smooth, delicately flavored, green near the skin
and yellow towards the center.
CABBAGE FAMILY: Includes broccoli, brussels’ sprouts,
cauliflower, kohlrabi, kale and many kinds of cabbages, all
having similar flavour.
CUCUMBER, SQUASH AND EGGPLANT:Cucumber Squashes
and Eggplant are the members of the gourd family. They have
thick flesh, fairly tough rinds, and flat oval seeds.
8. Vegetables
• LEAFY VEGETABLES: Most common in this variety is lettuce
of all sorts. Other varieties include spinach, swiss chard,
radicchio, watercress, endives etc.
• MUSHROOMS: This is a type of fungus, many of which are
edible. Some of the most common ones are Morels,
Chanterelles, Shiitake and Woodear. The common domestic
mushroom has a stem & a round parasol like cap.
• ONION FAMILY: All varieties share a pungent flavor and
aroma. Some types are also used as vegetables. The most
common varieties are leeks, garlic, yellow onion, scallions and
shallots.
• BELL PEPPERS: Bell or sweet peppers are called so due to
their shape. They come in different colors- red, yellow green
even creamy white and purple.
9. Vegetables
• CHILLY PEPPERS : These are related to bell peppers, but are
normally smaller and contain spicy volatile oils. Most of their fire
is in the seeds. So the seeded ones will be less hot than the
whole ones.
• POD & SEED VEGETABLES: These vegetables include fresh
legumes such as peas, beans, and bean sprouts as well as
corn and okra. All are best eaten young and fresh when they
are sweetest and most tender.
• ROOTS AND TUBERS: They are rich in sugar, starch vitamins
& minerals. Popular root vegetables include beets, carrots,
celeriac, parsnip, radish and turnips. Tubers, which are
enlarged bulbous roots capable of generating new plants,
include potatoes, sweet potatoes, yams, Jerusalem artichokes
etc.
10. Vegetables
• SHOOTS AND STALKS: This family consists of plants that
produce shoots and stalks used as vegetables that includes
artichokes, asparagus, celery, and fennel.
• TOMATOES: These succulent “vegetables” are actually berries.
They come in colours from green to yellow to bright red. Basic
types include small round cherry tomatoes, oblong tomatoes
and large beefsteak tomatoes.
12. Vegetable cookery
GREEN VEGETABLES
• Do’s
1. 1. Bring water to a vigorous boil before adding vegetables.
2. 2. Remove vegetables when just done.
3. 3. Refresh vegetables. i.e. put them on a bed of ice or under
running cold water. This brightens colour & stops carry – over
cooking.
• Don’ts
• a) Don’t add any acid. e.g., Lime Juice / Vinegar.
• b) Greens discolour and become dirty brownish green.
• c) Don’t add soda-bi-carbonate (cooking soda). It kills vitamins
• d) Don’t cook with the lid on.
13. Vegetable cookery
RED VEGETABLES
• Do’s
• 1) Cook with skin on as they bleed a lot.
• 2) Addition of vinegar or lime juice makes beetroot turn bright
red.
• Don'ts
• Don’t add alkali. e.g. : soda- bi- carbonate.
WHITE VEGETABLES
• Do’s
1. Addition of lime juice whitens cauliflower.
• Dont’s
2. Do not add soda-bi-carbonate.
