This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
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Classification of Vegetable Crops
There are many numbers of Vegetables. Different parts are used for consumption. They are botanically different and their climatic and cultural requirements are different.
There are four Main Methods of Classification Based on:
1. Education Botanical relation
2. Based on Hardiness (Tolerance to low temp)
3. Parts Used for consumption
4. Methods of Culture
1. Botanical Classification:
This method of classification is based on botanical relationships of crops in responding cytology, morphology, taxonomy and cross ability. This is useful to breaf for crop improvement and seed producer for deciding isolation distance. The cuntroal requirements may vary ex. Solanaceous family includes potato, chili and brampal, There are same cultural requirements. At the same time cucurbitaceous have similar cultural requirements and common pests and diseases. Botanical name avoids infusion in name as common names are different but scientific names are common all over would. It gives information on class, family, genus, species, variety etc Ex. Solanaceous family, Potato, brinjal, chili, cucurbitaceous family: Melons, gourds. Not useful to grower. Thus botanical classification is useful to breeder, seed producer and to avoid confusion in common name.
2. Classification Based on Hardiness:
Vegetables are grouped as hardy or tender on the basis of tolerance to frost, tolerance to lower temperature. This gives information of season of growing i.e. summer or winter. Not useful to grower, since soil and climatic requirements are
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Hardy
Semi Hardy
Tender
Asparagus
Beet Root
Okra
Cabbage
Carrot
Brinjal
Garlic
Cauliflower
Tomato / Chili
Onion
Palak
Beans
Peas
Potato
Cucurbit
Radish
Sweet Potato
Spinach
Sweet Potato
Spinach
Amaranthus
Turmp
3) Based on Parts Used for Consumption:
From roots to fruits different parts of vegetables are consumed. On that basis vegetables are classified.
Leafy Vegetable
Palak, Amaranthus Methi (leaves)
Root
Carrot, Radish, Turnip’, beet root
Fruit
Tomato, Biinjal; Cucurbit
Bulb
Onion, Garlic
Tuber
Potato, Sweet Potato
4) Based on Method of Culture:
In this method all those crops having similar cultural requirements are grouped together. They" are botanically different. System has practical utility for vegetable grower. In this method one can generalise cultivation practices for one group and thus avoid repetition individually for all crops. There are 11 classes. In some cases they are botanically also similar Ex. cucurbits. On excises for convenience they are grouped as under.
I.
Perennial Vegetable
Asparagus, cocinia (Tondali), Parwal, Drumstick
2
Greens
Spinach
3
Salad Crops
Lettuce, celery
4
Cole Crops
Cabbage, Cauliflower
5
Bulb Crops
Onion, Garlic
6
Root Crops
Carrot / radish, turnip
7
Tuber
a) Potato
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Classification of Vegetable Crops
There are many numbers of Vegetables. Different parts are used for consumption. They are botanically different and their climatic and cultural requirements are different.
There are four Main Methods of Classification Based on:
1. Education Botanical relation
2. Based on Hardiness (Tolerance to low temp)
3. Parts Used for consumption
4. Methods of Culture
1. Botanical Classification:
This method of classification is based on botanical relationships of crops in responding cytology, morphology, taxonomy and cross ability. This is useful to breaf for crop improvement and seed producer for deciding isolation distance. The cuntroal requirements may vary ex. Solanaceous family includes potato, chili and brampal, There are same cultural requirements. At the same time cucurbitaceous have similar cultural requirements and common pests and diseases. Botanical name avoids infusion in name as common names are different but scientific names are common all over would. It gives information on class, family, genus, species, variety etc Ex. Solanaceous family, Potato, brinjal, chili, cucurbitaceous family: Melons, gourds. Not useful to grower. Thus botanical classification is useful to breeder, seed producer and to avoid confusion in common name.
2. Classification Based on Hardiness:
Vegetables are grouped as hardy or tender on the basis of tolerance to frost, tolerance to lower temperature. This gives information of season of growing i.e. summer or winter. Not useful to grower, since soil and climatic requirements are
RELATED POSTS
Jowar Shoot Fly & Jowar Stem Borer – Pests Of Jowar
Water Requirement And Irrigation Requirement
Nitrogen Cycle
Hardy
Semi Hardy
Tender
Asparagus
Beet Root
Okra
Cabbage
Carrot
Brinjal
Garlic
Cauliflower
Tomato / Chili
Onion
Palak
Beans
Peas
Potato
Cucurbit
Radish
Sweet Potato
Spinach
Sweet Potato
Spinach
Amaranthus
Turmp
3) Based on Parts Used for Consumption:
From roots to fruits different parts of vegetables are consumed. On that basis vegetables are classified.
Leafy Vegetable
Palak, Amaranthus Methi (leaves)
Root
Carrot, Radish, Turnip’, beet root
Fruit
Tomato, Biinjal; Cucurbit
Bulb
Onion, Garlic
Tuber
Potato, Sweet Potato
4) Based on Method of Culture:
In this method all those crops having similar cultural requirements are grouped together. They" are botanically different. System has practical utility for vegetable grower. In this method one can generalise cultivation practices for one group and thus avoid repetition individually for all crops. There are 11 classes. In some cases they are botanically also similar Ex. cucurbits. On excises for convenience they are grouped as under.
I.
Perennial Vegetable
Asparagus, cocinia (Tondali), Parwal, Drumstick
2
Greens
Spinach
3
Salad Crops
Lettuce, celery
4
Cole Crops
Cabbage, Cauliflower
5
Bulb Crops
Onion, Garlic
6
Root Crops
Carrot / radish, turnip
7
Tuber
a) Potato
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.