The document defines vegetables as any plant parts that can be eaten raw, cooked, or preserved, and provides examples of common continental, Indian, root, leafy, and other vegetables. It also discusses the classification, composition, nutritive value, and selection of vegetables for culinary purposes.
Powerpoint presentation of "Vegetables" in Principles of food production (.
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Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Powerpoint presentation of "Vegetables" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Powerpoint presentation of "Seasoning and flavoring herbs and spices" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
This is the product proposal paper prepared by the students of Capitol University major in Marketing Management and Human Resource Management taking up Introduction to Entrepreneurship Feasibility Study paper.
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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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.