SHORT DESCRIPTION ON THE TOPIC VEGETABLE AND ITS CLASSIFICATION

1. VEGETABLE COOKERY
ANY PART OF HARBACEOUS PLANT THAT CAN BE EATEN EITHER RAW OR
COOKED IS TERMED AS VEGETABLE

2. CLASSIFICATION OF VEGETABLE
• BRASSICA- EG: CABBAGE, CAULIFLOWER, BOK CHOY
• FRUIT VEGETABLE- TOMATO, EGGLANT, AVACADO
• GOURDS ANS SQUASHES- BOTTLEGOURD,PUMPKIN
• GREENS- SPINACH, WATERCRESS
• FUNGUS- BUTTON MUSHROOM, SHITAKE
• ROOTS AND TUBERS- CARROTS, POTATO, ONION
• PODS AND SEEDS- GREEN PEAS, OKRA, SNAP BEANS
• STEMS- CELERY AND RHUBARB
• BABY VEGETABLES- BABY POTATO, BABY CARROTS

3. Broccol
i
Brassica or cabbage family
Green and Red
Cabbages
Fruit-Vegetables
Avocado
s
Eggplant

4. Gourds and Squashes
Pumpkin
Zucchini
Greens
Spinach
Turnip
Greens
FUNGUS
Portabella
Oyster

5. PIGMENTS AND COLOUR CHANGES
PIGMENT DETERMINES THE COLOUR OF THE VEGETABLES
• FLAVONES- WHITE VEGETABLES – POATATO,ONION,CAULIFLOWER
• ANTHOCYANIN- RED VEGETABLES – RED CABBAGE, PURPLE POTATO
• CHLOROPHYLL- GREEN VEGETABLES – SPINACH, FRENCH BEANS
• CAROTENE- YELLOW AND ORANGE VEGETABLES – CORN, CARROT
• BETALINS- PURPLISH RED – BEETROOT
• ANTHOXYANTHIN- WHITE OR COLOURLESS - CAULIFLOWER

6. FACTOR RESPONSIBLE FOR NUTRIENT LOSS
• HIGH HEAT OR TEMPERATURE
• COOKING FOR A LONG PERIOD OF TIME
• USING TOO MUCH OF WATER
• USE OF ALKALIS(BAKING SODA,HARD WATER)

7. CUTS OF VEGETABLES
• JULIENNE: THIN STRIPS 1MM*1MM*25MM
• JARDINERE: BATONS OF 3MM*3MM*18MM
• MACEDOINE: LARGE DICES OF 5MM*5MM*5MM
• BRUNOISE: SMALL DICES OF 2MM*2MM*2MM
• LOZENGE: CUTTING OBLIQUELY AT A SLANT OF EQUAL LENGTH
• SLICING: CUTTING ROUNDLES
• PARING: PEELING THE SKIN
• CHIFFNADE: SHREDDED LEAFY VEGETABLES

9. • PAYSANNE: GEOMETRICAL SHAPES OF 1MM THICKNESS
• WEDGES: ROUND VEGETABLE CUT EQUALLY LENGTHWISE
• TOURNE: TURNING VEGETABLE INTO BARREL SHAPE
• MIREPOIX: ROUGHLY CUT VEGETABLE
• FLUTING: MUSHROOM TURNRD FOR AESTHETIC APPEAL
• MINCING: CHOPPING THE VEGETABLES VERY FINE
• MATIGNON: EVENLY CUT ROOT VEGETABLES
• CHOPPING: EVENLY CUT OF VEGETABLE SMALLER THAN BRUNOISE
• PARISIENNE: SCOOPED OUT WITH A PARISIENNE SCOPER
• SEGMENT: USUALLY DONE FOR CITRUS FRUIT

10. VARIOUS KIND OF COMMON VEGETABLES
• BROCCOLI- HARYALI GOBI
• CAULIFLOWER- PHUKL GOBHI
• CABBAGE- BANDH GOBI
• CARROT- GAJAR
• ZUCCHINI- PETHA
• GARLIC- LAHSUN
• ONION- PYAZ
• SPINACH- PALAK
• AVACADO- MAKANPHAL
• COLOCASIA- ARBI

12. • AUBERGINE- BAINGAN
• SNAKE GOURD- CHICHINDA
• BELLPEPPER- SHIMLA MIRCH
• ROUND GOURD- TINDA
• ASPARAGUS- SHATWAAR
• ARTICHOKES- HATHI CHAK
• RADDISH- MOOLI
• FRENCH BEANS- PHALLI
• MUSHROOM- KHUMB
• LEEK- HARA PYAZ
• TURNIPS- SHALJUM

13. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH