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Classification of vegetables
This document provides an overview of different types of vegetables, including their classification. It discusses roots, tubers, bulbs, seeds and pods, stems, fruits, leaves, and fungi. For each category, examples are given. The document also covers storing, preserving, and cooking vegetables, outlining best practices for maximizing flavor and nutrition.
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Classification of vegetables
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- 2. Classification of Vegetables •Roots • Tubers • Bulbs • Seeds and pods. • Stems • Fruits • Leaves • Fungi
- 3. ROOTS Roots are edibleroot of a plant that is usually a long or round shaped They are directly connected to the plant via leaves or leaf stem.
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- 5. Bulbs • Bulbs usuallygrow just below the surface of the ground and produce a fleshy, leafy shoot above ground. • Those flesh are clustered
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- 7. Leaves • Leaves arethe edable leaf of any plant
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- 10. TUBERS Are connected tothe root system. However, they are not directly connected to the stem and leaf system of plant. tubers are usually high in starch.
- 11. Tubers - Potatoes - Yams -Sweet Potaoes
- 12. Quality Characteristics of Potatoes •All varieties of potatoes should be heavy and firm, without soft spots, green color, or sprouting eyes. • Sweet potatoes should have dry-looking, orange and golden-orange skins. Avoid sweet potatoes with softened ends. This marks the beginning of spoilage. • Other potatoes should have dry, tight skins, without wrinkles.
- 13. Market Forms ofPotatoes Fresh. Canned. Frozen. Dehydrated.
- 14. Fruits • Fruits areany edible part of a plant which grow outside if the root • Vegetable fruits are fleshy and contain seeds which are sometimes eaten also.
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- 16. Flower • The edibleflowers of certain vegetables.
- 17. Fungi • Fungi arealso called as 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 taste can range from rich to bland, nutty and earthy. • Called the meat for vegetarians
- 18. Mushrooms Portabello Button mushroom Chanterelle Porcini Morel Oyster mushroom Strawmushroom Enoki Shitake
- 19. Mushrooms & Truffles Though, mushrooms are often grouped with vegetables and fruits, they are actually fungi. For that reason, they are in a class of their own, nutritionally speaking. Mushrooms do share some of the benefits of fruits and vegetables. They are low in calories, have no cholesterol and are virtually free of fat and sodium. In addition, some contain substances that might prove to be useful in the treatment and prevention of serious diseases.
- 20. Stem • The ediblestalks of plants where the stalk is the main part of the vegetable.
- 21. Seeds and legumes Edibleseeds of a plant are also known as legumes. Apart from sweet corn, seeds usually grow in pods which are sometimes eaten along with the seeds.
- 22. Seeds and legumes Corn Okra Legumes: freshbeans Green beans Peas Pulses: dried beans
- 23. PULSES Pulses Black beans Black-eyed peas Lentils Redkidney beans Pinto beans Great northern beans
- 24. Quality Characteristics of Legumes Should be brightly-colored and uniformly sized. Should not be marked, shriveled, damaged, or broken.
- 25. Storing Legumes • Storein a cool, dark, dry place with good ventilation. • Keep opened packages in air-tight, moisture-proof containers.
- 26. Checking & SoakingLegumes Remove any shriveled and discolored legumes, stems, and pebbles. Rinse legumes in cold water until water is clear. Soak legumes according to directions, removing floaters.
- 27. Cooking Legumes Soak legumesovernight 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.
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- 29. Stems, stalks, andshoots Artichokes Asparagus Bamboo shoots Celery Fennel Hearts of palm Nopales
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- 31. Leafy greens • Collards •Mustard • Sorrel • Spinach • Swiss chard • Turnip greens • Lettuces
- 33. 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 isbest
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- 35. Canned Vegetables Raw vegetablesare cleaned and placed in sealed containers, then subjected to high heat
- 36. Frozen Vegetables Almost asconvenient as canned Severely inhibits the growth of microorganisms that cause spoilage
- 37. Dried Vegetables • Dramaticallyalters the flavor, texture and appearance • Loss of moisture concentrates flavors and sugars • Greatly extends shelf life
- 38. Cooking Vegetables • Todetermine doneness: Most vegetables should be fork tender. • Pre-preparation involves: Washing, peeling, cutting, and shaping
- 39. Cooking Vegetables.. • Cookingwith dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue. • Cooking with dry heat: Preserves flavors and nutrients. Methods include broiling and grilling, baking, sautéing, deep-frying, and fondue.
- 40. Cooking Vegetables COOKING ANDITS EFFECTS ON VEGETABLES •FLAVOUR: may turn vegetables bitter when overcooked. Strong and pungent vegetables will mellow as well as sweeten. •TEXTURE: softens vegetables (to make it easier to eat and digest in most cases) •ODOR: gives-off a distinctive aroma and at times an undesirable smell. (e.g. cabbage – sulfur) •COLOR: changes will occur depending on the type of pigments they have. Some vegetables will oxidize therefore discolor or heat and other chemicals will change the color. •NUTRIENTS: vegetables are a good source of nutrients that the body needs for nourishment.
- 41. Cooking Vegetables.. Standards ofQuality in Cooked Vegetables Color. Bright, natural colors. Appearance on plate. Cut neatly and uniformly. Flavor. Full, natural flavor and sweetness, sometimes called “garden- fresh” flavor. Seasoning. Lightly and appropriately seasoned. Texture. Cook to the right degree of doneness. Most vegetable should be crisp-tender not overcooked and mushy, but not tough or woody either. Sauces. Butter and seasoned butters should be fresh and not used heavily; vegetables should not be greasy. Cream sauces and other sauces should not be too thick or too heavily seasoned. Vegetables combinations. Interesting combinations attract customers. Flavors, colors, and shapes should be pleasing in combinations.
- 42. Cooking Vegetables.. Guidelines inAchieving Proper Doneness in Vegetables: Do not overcook. Cook as close to service as possible. If vegetables must be cooked in advance, slightly undercook them. For uniform doneness, cut into uniform sizes before cooking. Do not mix batches of cooked vegetables.
- 43. Cooking Vegetables Controlling FlavorChanges: Cook for as short a time as possible. Use boiling salted water. Addition of salt helps reduce flavor loss. Steam vegetables whenever appropriate. Use only enough water to cover to minimize leaching.