3. Vegetables are nothing but a term used for all
plants / parts of plants that can be eaten raw,
cooked or preserved in some form.
DEFINITION
EXAMPLES
• Continental (Exotic) Vegetables: Continental vegetables include Artichoke,
Asparagus, Endive, Leeks, Celery, Kale, Parsnip, Swede, Cardoon, Brussel
Sprouts, Sage, etc
• Indian Vegetables: Popular vegetables include Aubergine, Cabbage,
Cauliflower, Cucumber, Lettuce, Marrow, Peas, Pumpkin, Spinach, Tomatoes,
Capsicum, Rhubarb, Mustard Leaves, Horse-Radish, Turnips, Beetroot,
Carrots, Onions, French Beans, Broad Beans, Corn, Mushroom, Ladies Finger,
Potatoes, etc.
4. • As more and more people are embracing vegetarianism as a way of
life, not only vegetables but its cookery also play a very important role.
INTRODUCTION TO VEGETABLES AND ITS COOKERY
• They are served in various forms: as accompaniments, garnishes,
salads, hors d’oeuvres, bhajees, sookhi sabzi, curries, raitas, etc.
• Vegetarian cooking demands a good knowledge of the principles of
cookery and a high degree of skill. There is a lot of repetitive work
entailed in the preparation and cooking of the same. There can be
excessive amount of waste unless it is efficiently and economically
prepared and cooked.
• All the vegetables, particularly the green ones, are best when taken
straight from the garden.
5. Vegetables can be classified in two ways for culinary purposes:
1. ON THE BASIS OF EDIBLE PARTS
CLASSIFICATION OF VEGETABLES
• Roots: They include Carrots, Horse-radish, Beetroot, Turnips, etc
• Bulbous roots: They include Onions, Shallots, Leeks, Garlic, etc
• Tubers: They include Potatoes, Jerusalem Artichokes, Kachaloo, etc
• Flowers: They include Cauliflower, Brocolli, Globe Artichokes, etc
• Leaves: They include Cabbage, Lettuce, Spinach, Watercress, Mustard
Leaves, etc
• Fruit: They include Cucumber, Tomatoes, Beans, Peas, Pulses, Pumpkin,
tindas, Bottle Gourd, etc
• Stem: They include Celery, Rhubarb, Seakale, chicory, Asparagus, etc
6. CLASSIFICATION OF VEGETABLES
Vegetables can be classified in two ways for culinary purposes:
2. BROADLY
• Root Vegetables
• Leafy Vegetables
• Other Vegetables
7. Any vegetable essentially has the following components or nutrients:
1. WATER
COMPOSITION & NUTITIVE VALUE
Except for dried vegetables (such as legumes, etc), vegetables
have a high water content. The water content generally ranges
between 70 – 90%.
8. COMPOSITION & NUTITIVE VALUE
Any vegetable essentially has the following components or nutrients:
2. CARBOHYDRATES
NOTE !!
• Carbohydrates rank first in quantity among the other food nutrients
present in vegetables. These may be present in form of starch, sugar,
cellulose, pectic substances, etc.
Starch is the chief nutrient of roots & tubers; sugar is the highest in beetroot
• closely followed byof carbohydrates depend upon the part frameworkfrom
The quantity carrots & turnips; cellulose (the fibrous of plant or
roughage) becomes coarser and and theas the vegetable mature. – ripe or
which the vegetable comes tougher degrees of maturity In some
cases it is too tough to be eaten raw. Eg. Cabbage
unripe.
9. COMPOSITION & NUTITIVE VALUE
Any vegetable essentially has the following components or nutrients:
3. VITAMINS & MINERAL SALTS
Vegetables consist of a large amount of vitamins (generally vitamin C)
and mineral salts (mainly calcium & iron) as compared to other
foods and these are carried forward in their dishes as well.
10. COMPOSITION & NUTITIVE VALUE
Any vegetable essentially has the following components or nutrients:
4. OTHER COMPONENTS
These have no food value, but are of great concern in vegetable cookery. They
have an effect upon flavour, colour, and general palatability of the cooked
product. These materials are:
A. Flavouring Substances
Many volatile and non-volatile organic acids including aromatic oils are chiefly
responsible for characteristic flavour and odour. Some are present in raw state and
others develop when food in cooked.
11. COMPOSITION & NUTITIVE VALUE
Any vegetable essentially has the following components or nutrients:
4. OTHER COMPONENTS
These have no food value, but are of great concern in vegetable cookery. They
have an effect upon flavour, colour, and general palatability of the cooked
product. These materials are:
B. Pigments
The attractive and varied colours of vegetables are due to the presence of pigments
distributed in plant tissues like chlorophyll (green) and caratenoid (red & yellow)
pigments.
12. COMPOSITION & NUTITIVE VALUE
Any vegetable essentially has the following components or nutrients:
4. OTHER COMPONENTS
These have no food value, but are of great concern in vegetable cookery. They
have an effect upon flavour, colour, and general palatability of the cooked
product. These materials are:
C. Tannins
Complex organic compounds are widely distributed in plants. They have
astringent properties. Tannins of tannic salt form greenish-purple compound,
which upon oxidation, turns brown.
13. • The quality of root vegetables is determined by their firmness and
absence of blemishes. They should be heavy for their size. For
instance,
Carrot skin should be smooth and not wrinkled; Potatoes should
be of regular size and free from earth; Onions should have a thin
SELECTION OF VEGETABLES
shiny skin and no signs of sprouting.
• Green vegetables should be crisp, have a fresh, green colour
appearance. If the ends of the stems are broken, they should snap off
easily and the leaves should not be limp
Cabbage should be compact and be heavy for its size;
Cauliflower should be white, the flowerettes well formed and the
leaves crisp; Spinach should be crisp with slender stalk ends,
and the leaves large in size; Tomatoes should be bright red,
firm, regular shaped with shiny skin; Beans should not be stringy
and should break crisply under pressure; Pea pods should be
plump; Brinjals should be light for their size, having a shiny and
smooth skin; Lady’s finger should snap if the ends are broken;
etc.
