TLE 10 COOKERY

1. VEGETABLES
VEGETABLES

2. Classification of Vegetables
Classification of Vegetables
The squash family.
The squash family.
Roots and tubers.
Roots and tubers.
Seeds and pods.
Seeds and pods.
Pulses / legumes
Pulses / legumes
The cabbage
The cabbage
family.
family.
Stems, stalks, and
Stems, stalks, and
shoots.
shoots.
The onion family.
The onion family.
Fruit-vegetables.
Fruit-vegetables.
Leafy greens
Leafy greens.

3. Gourds &
Gourds & Squash Family
Squash Family
 Chayotes
Chayotes
 Cucumbers
Cucumbers
 Squashes
Squashes
Winter:
Winter:
• Acorn
Acorn
• Banana
Banana
• Butternut
Butternut
• Pumpkin
Pumpkin
Summer:
Summer:
• Zucchini
Zucchini
• Yellow
Yellow

4. ROOTS
Are those grown underground.
Are those grown underground.
They are directly connected to the plant via
They are directly connected to the plant via
leaves or leaf stem.
leaves or leaf stem.
TUBERS
Are connected to the root system. However,
Are connected to the root system. However,
they are not directly connected to the stem
they are not directly connected to the stem
and leaf system of plant.
and leaf system of plant.

5. Roots
Roots
Beets
Beets
Carrots
Carrots
Celery root
Celery root
Parsnips
Parsnips
Radishes
Radishes
Rutabaga
Rutabaga
Turnips
Turnips
Water chestnuts
Water chestnuts

6. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Tubers
Tubers
Potatoes
• Mealy.
• Waxy.
• Russet.
• Red.
• Yukon.
• Sweet.

7. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Quality Characteristics
of Potatoes
All varieties of potatoes should be heavy
All varieties of potatoes should be heavy
and firm, without soft spots, green color, or
and firm, without soft spots, green color, or
sprouting eyes.
sprouting eyes.
Sweet potatoes should have dry-looking,
Sweet potatoes should have dry-looking,
orange and golden-orange skins. Avoid
orange and golden-orange skins. Avoid
sweet potatoes with softened ends. This
sweet potatoes with softened ends. This
marks the beginning of spoilage.
marks the beginning of spoilage.
Other potatoes should have dry, tight
Other potatoes should have dry, tight
skins, without wrinkles.
skins, without wrinkles.

8. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Market Forms of Potatoes
Fresh.
Fresh.
Canned.
Canned.
Frozen.
Frozen.
Dehydrated.
Dehydrated.

9. Seeds and pods
Seeds and pods
Corn
Corn
Okra
Okra
Legumes: fresh beans
Legumes: fresh beans
Green beans
Green beans
Haricot vert
Haricot vert
Peas
Peas
Pulses: dried beans
Pulses: dried beans

10. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Pulses
Pulses

11. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Types of Legumes
Types of Legumes
Legumes: are a group of plants that
are a group of plants that
have double-seamed pods containing
have double-seamed pods containing
a single row of seeds.
a single row of seeds.
Pulses:
Pulses: Dried seeds of legumes.
Dried seeds of legumes.
Nutrients
Nutrients: Excellent source of
Excellent source of
complex carbohydrates, protein, and
complex carbohydrates, protein, and
soluble fiber.
soluble fiber.

12. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
PULSES
PULSES
Pulses
Pulses
Black beans
Black beans
Black-eyed
Black-eyed
peas
peas
Lentils
Lentils
Red kidney
Red kidney
beans
beans
Pinto beans
Pinto beans
Great northern
Great northern
beans
beans

13. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Quality Characteristics of
Quality Characteristics of
Legumes
Legumes
Should be brightly-colored and
Should be brightly-colored and
uniformly sized.
uniformly sized.
Should not be marked, shriveled,
Should not be marked, shriveled,
damaged, or broken.
damaged, or broken.

14. Culinary Essentials
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a division of The McGraw-Hill Companies, Inc.
Storing Legumes
Storing Legumes
• Store in a cool, dark, dry place with good
ventilation.
• Keep opened packages in air-tight,
moisture-proof containers.

15. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Checking & Soaking Legumes
Checking & Soaking Legumes
Remove any shriveled and
Remove any shriveled and
discolored legumes, stems,
discolored legumes, stems,
and pebbles.
and pebbles.
Rinse legumes in cold water
Rinse legumes in cold water
until water is clear.
until water is clear.
Soak legumes according to
Soak legumes according to
directions, removing floaters.
directions, removing floaters.

16. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooking Legumes
Cooking Legumes
Soak legumes overnight in three
times their volume of water in the
refrigerator. Or soak legumes for 1
hour in 212ºF water.
Bring the legumes and cooking
liquid to a simmer. Cooking times
range from 30 minutes to 3 hours.
Test for doneness.

17. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cabbage Family
Cabbage Family
Is a wide range of vegetables used for their
heads, flowers, or leaves.
Bok choy
Bok choy
Broccoli
Broccoli
Brussels sprouts
Brussels sprouts
Cauliflower
Cauliflower
Head cabbage
Head cabbage
Kale
Kale
Kohlrabi
Kohlrabi
Napa cabbage
Napa cabbage
Savoy
Savoy

18. Onion Family
Onion Family
Bulb onions
Bulb onions
Garlic
Garlic
Leeks
Leeks
Scallions
Scallions
Shallots
Shallots

19. Stems, stalks, and shoots
Stems, stalks, and shoots
Artichokes
Asparagus
Bamboo shoots
Celery
Fennel
Hearts of palm
Nopales

20. Fruit-vegetables
Fruit-vegetables
Avocados
Avocados
Eggplants
Eggplants
Peppers
Peppers
- Hot
- Hot
- Sweet
- Sweet
Tomatillos
Tomatillos
Tomatoes
Tomatoes

21. Leafy greens
Leafy greens
• Collards
Collards
• Mustard
Mustard
• Sorrel
Sorrel
• Spinach
Spinach
• Swiss chard
Swiss chard
• Turnip greens
Turnip greens
• Lettuces
Lettuces

22. Mushrooms
Mushrooms
• There are 2000 varieties of mushroom
eaten throughout around the world.
• Their size and shape vary and color can
range from black to white.
• Their cap can be pitted, smooth.
Honeycomb or ruffled.
• Their taste can range from rich to bland,
nutty and earthy.
• Called the meat for vegetarians

23. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Mushrooms
Mushrooms
Portabello
Portabello
Button mushroom
Button mushroom
Chanterelle
Chanterelle
Porcini
Porcini
Morel
Morel
Oyster mushroom
Oyster mushroom
Straw mushroom
Straw mushroom
Enoki
Enoki
Shitake
Shitake

24. Mushrooms & Truffles
Mushrooms & Truffles
 Though, mushrooms are often grouped with vegetables
Though, mushrooms are often grouped with vegetables
and fruits, they are actually fungi. For that reason, they
and fruits, they are actually fungi. For that reason, they
are in a class of their own, nutritionally speaking.
are in a class of their own, nutritionally speaking.
Mushrooms do share some of the benefits of fruits and
Mushrooms do share some of the benefits of fruits and
vegetables.
vegetables.
 They are low in calories, have no cholesterol and are
They are low in calories, have no cholesterol and are
virtually free of fat and sodium.
virtually free of fat and sodium.
 Mushrooms stand alone when it comes to some of the
Mushrooms stand alone when it comes to some of the
essential minerals and B-complex vitamins not easily
essential minerals and B-complex vitamins not easily
found in produce.
found in produce.
 In addition, some contain substances that might prove to
In addition, some contain substances that might prove to
be useful in the treatment and prevention of serious
be useful in the treatment and prevention of serious
diseases.
diseases.

25. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Baby Vegetables
Baby Vegetables
A variety of
A variety of
vegetables that
vegetables that
include both
include both
hybrids bred to be
hybrids bred to be
true miniatures
true miniatures
and regular
and regular
varieties picked
varieties picked
before maturity
before maturity

27. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Purchasing Vegetables
Purchasing Vegetables
Sold by weight and count
–Packed in:
• Lugs
• Bushels
• Flats
• Crates
Some common vegetables can be
purchased preprocessed
• Trimmed
• Cleaned
• Cut to specification

28. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Storing Vegetables
Storing Vegetables
Starchy Vegetables: Store in a dry location
between 60ºF-70ºF.
Other Vegetables: Store at refrigerator
temperatures of 41ºF or below. Store vegetables
away from fruits that emit ethylene gas. The gas
will cause continued ripening and possible decay.
Hearty vegetables are best stored at cool
temperatures 40°F to 60°F
More delicate vegetables are best stored at 34°F to
40°F
A separate produce cooler is best

29. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Irradiated Vegetables
Irradiated Vegetables
Process uses ionizing
radiation to sterilize
food
Destroys bacteria,
parasites and insects
Does not affect the
taste and texture of
foods

30. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Preserving Vegetables
Preserving Vegetables
Canned.
Frozen.
Dried.

31. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Canned Vegetables
Canned Vegetables
Raw vegetables are cleaned and placed
Raw vegetables are cleaned and placed
in sealed containers, then subjected to
in sealed containers, then subjected to
high heat
high heat
Grading
Grading
• U.S. Grade A or Fancy
U.S. Grade A or Fancy
• U.S. Grade B or Extra-Select
U.S. Grade B or Extra-Select
• U.S. Grade C or Standard
U.S. Grade C or Standard
Canned vegetables are purchased in
Canned vegetables are purchased in
cases of standard size cans
cases of standard size cans

32. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Frozen Vegetables
Frozen Vegetables
Almost as convenient as canned
Almost as convenient as canned
Severely inhibits the growth of
Severely inhibits the growth of
microorganisms that cause
microorganisms that cause
spoilage
spoilage
Grading the same as canned
Grading the same as canned
IQF (individually quick-frozen)
IQF (individually quick-frozen)

33. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Dried Vegetables
Dried Vegetables
• Dramatically alters the flavor,
Dramatically alters the flavor,
texture and appearance
texture and appearance
• Loss of moisture concentrates
Loss of moisture concentrates
flavors and sugars
flavors and sugars
• Greatly extends shelf life
Greatly extends shelf life

34. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooking Vegetables
Cooking Vegetables
• To determine doneness:
To determine doneness:
Most vegetables should be
Most vegetables should be
fork tender.
fork tender.
• Pre-preparation involves:
Pre-preparation involves:
Washing, peeling, cutting,
Washing, peeling, cutting,
and shaping
and shaping

35. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooking Vegetables
Cooking Vegetables
• Cooking with dry heat:
Cooking with dry heat: Preserves
Preserves
flavors and nutrients.
flavors and nutrients. Methods
Methods
include
include broiling and grilling, baking,
broiling and grilling, baking,
sautéing, deep-frying, and fondue.
sautéing, deep-frying, and fondue.
• Cooking with dry heat:
Cooking with dry heat: Preserves
Preserves
flavors and nutrients.
flavors and nutrients. Methods
Methods
include
include broiling and grilling, baking,
broiling and grilling, baking,
sautéing, deep-frying, and fondue.
sautéing, deep-frying, and fondue.

36. Culinary Essentials
Copyright © Glencoe/McGraw-Hill,
a division of The McGraw-Hill Companies, Inc.
Cooking Vegetables
Cooking Vegetables
COOKING AND ITS EFFECTS ON VEGETABLES
COOKING AND ITS EFFECTS ON VEGETABLES
•FLAVOUR
FLAVOUR:
: may turn vegetables bitter when overcooked.
may turn vegetables bitter when overcooked.
Strong and pungent vegetables will mellow as well as sweeten.
Strong and pungent vegetables will mellow as well as sweeten.
•TEXTURE
TEXTURE:
: softens vegetables (to make it easier to eat and
softens vegetables (to make it easier to eat and
digest in most cases)
digest in most cases)
• ODOR
ODOR:
: gives-off a distinctive aroma and at times an
gives-off a distinctive aroma and at times an
undesirable smell. (e.g. cabbage – sulfur)
undesirable smell. (e.g. cabbage – sulfur)
•COLOR
COLOR:
: changes will occur depending on the type of pigments
changes will occur depending on the type of pigments
they have. Some vegetables will
they have. Some vegetables will oxidize
oxidize therefore discolor or
therefore discolor or
heat and other chemicals will change the color.
heat and other chemicals will change the color.
•NUTRIENTS
NUTRIENTS:
: vegetables are a good source of nutrients that the
vegetables are a good source of nutrients that the
body needs for nourishment.
body needs for nourishment.

37. Cooking Vegetables
Cooking Vegetables
Standards of Quality in Cooked Vegetables
Standards of Quality in Cooked Vegetables
Color. Bright, natural colors.
Color. Bright, natural colors.
Appearance on plate. Cut neatly and uniformly.
Appearance on plate. Cut neatly and uniformly.
Flavor. Full, natural flavor and sweetness, sometimes called “garden-
Flavor. Full, natural flavor and sweetness, sometimes called “garden-
fresh” flavor.
fresh” flavor.
Seasoning. Lightly and appropriately seasoned.
Seasoning. Lightly and appropriately seasoned.
Texture. Cook to the right degree of doneness. Most vegetable
Texture. Cook to the right degree of doneness. Most vegetable
should be crisp-tender not overcooked and mushy, but not tough or
should be crisp-tender not overcooked and mushy, but not tough or
woody either.
woody either.
 Sauces. Butter and seasoned butters should be fresh and not
Sauces. Butter and seasoned butters should be fresh and not
used heavily; vegetables should not be greasy. Cream sauces
used heavily; vegetables should not be greasy. Cream sauces
and other sauces should not be too thick or too heavily
and other sauces should not be too thick or too heavily
seasoned.
seasoned.
Vegetables combinations. Interesting combinations attract customers.
Vegetables combinations. Interesting combinations attract customers.
Flavors, colors, and shapes should be pleasing in combinations.
Flavors, colors, and shapes should be pleasing in combinations.

38. Cooking Vegetables
Cooking Vegetables
Guidelines in Achieving Proper
Guidelines in Achieving Proper
Doneness in Vegetables:
Doneness in Vegetables:
Do not overcook.
Do not overcook.
Cook as close to service as possible.
Cook as close to service as possible.
If vegetables must be cooked in advance,
If vegetables must be cooked in advance,
slightly undercook them.
slightly undercook them.
For uniform doneness, cut into uniform
For uniform doneness, cut into uniform
sizes before cooking.
sizes before cooking.
Do not mix batches of cooked vegetables.
Do not mix batches of cooked vegetables.

39. Cooking Vegetables
Cooking Vegetables
Controlling Flavor Changes:
Controlling Flavor Changes:
Cook for as short a time as possible.
Cook for as short a time as possible.
Use boiling salted water. Addition of
Use boiling salted water. Addition of
salt helps reduce flavor loss.
salt helps reduce flavor loss.
Steam vegetables whenever
Steam vegetables whenever
appropriate.
appropriate.
Use only enough water to cover to
Use only enough water to cover to
minimize leaching.
minimize leaching.

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