VEGETABLES DISHES

Vegetables are important part of a healthy diet which is noted for its fibers,
nutrients and antioxidants
 Principles Of Preparing Vegetables
• Some people do not like vegetables, its
texture, its taste or odor turn them off.
Others associated the words mushy,
smelly and bitter but if vegetables are
well- prepared, they can really taste
great.
• When vegetables are overcooked their
texture suffers, losing a lot of their fresh
flavor too.
• To preserve taste, texture and color,
most vegetables are at their best when
they are cooked until just tender crisp
which means they are heated and
cooked through and you can easily bite
them with a bit a snap.
 Characteristics Of Quality Vegetables
1. Vegetables should be free from surface blemishes due to decay and those free
from bruises because they are more perishable.
2. Vegetables that are in season are more nutritious, better in flavor and cheaper in
cost.
3. Leafy vegetables should be the young ones, must be bright in color and are not
wilted.
4. Vegetables should be fresh and free from dirt
5. Vegetables pods should be full and easily snapped, not dry looking and are still
green. It should also be crisp and of medium size.
6. Roots crops are best without dark spots, free from dirt and do not have deep
eyes. It must be crisp not soft
7. Dry seeds or legumes must not have holes and not powdery
Thawing of Vegetables
Thawing Vegetables is different from thawing
meat and seafood's. To preserve the delicate
cell walls of frozen vegetables, different
methods can be used.
Thaw by cooking direct from frozen stage.
Bring to a boil as little water as possible,
generally ½ to 2/3 cup of water per 16 ounce
of frozen vegetables in a covered saucepan
over medium heat.
Methods Of Cooking Vegetables Dishes
1. Grilling and boiling – vegetables cook quickly
under very high heat

2. Baking- vegetables are cooked at a lower

temperature for long period of time such as root
vegetables

3. Sautéing- vegetables cook in a small amount of

butter or oil. Heat is very high so the vegetables
cook quickly.

4. Deep frying- vegetables are coated in batter

then submerged in hot oil
Moist Heat Methods of Cooking
1. Blanching- this is used to remove the skins from
vegetables. This is done by plunging
vegetables into boiling water briefly, then
immediately into cold water to stop the
cooking process.
2. Parboiling- this is used to partially cook vegetables
before another method of cooking.
This helps remove strong flavor flavors in root
vegetables.
3. Poaching and Braising- cook in just enough
simmering liquid to cover the food
for a long period of time.
4. Steaming and Simmering- this are done by placing
vegetables above boiling
water or small amount of water.
 VEGETABLE
CLASSIFICATIONS
Vegetables are classified according to which part of the plant is eaten.
Some vegetables fit into more than one category when several different
parts of the plant are edible, e.g. both the roots and leaves of beetroot can
be eaten.
Vegetable Classifications
• Bulbs

Usually grow just below the surface of the

ground and produce a fleshy, leafy shoot above
ground. Bulbs usually consist of layers, or
clustered segments.
e.g. fennel, garlic, leek, onion, shallot, spring
onion
• Flowers
The edible flowers of certain vegetables
e.g. artichoke (globe), broccoflower,
cauliflower, broccoli, choi sum, courgette or
other squash flowers, gai lan (Chinese
sprouting broccoli)
Vegetable Classifications
• Fruits
Vegetable fruit are fleshy and contain seeds.
e.g. bitter melon, capsicum, chilli, choko, courgette,
cucumber, eggplant, fuzzy melon, Indian marrow,
marrow, plantain, pumpkin and squash, scallopini,
tindora, tomatillo, tomato, turia (ribbed gourd)
• Fungi
When referring to vegetables, fungi are commonly
known as mushrooms.
button white, Swiss brown, cup (opened not flat), enoki,
oyster, Portabello (brown flat or cup), shiitake, truffle -
black and white
Vegetable Classifications
• Leafy Green/Leaves
The edible leaves of plants.
bok choy, Brussels sprout, cabbage, lettuce,
ong choi, puha, radicchio, silverbeet, sorrel,
spinach, tat soi, tung ho, watercress, witloof, wong
nga baak (Peking cabbage).

• Roots
Usually a long or round-shaped taproot.
beetroot, carrot, celeriac, daikon, parsnip,
radish, swede, turnip
Vegetable Classifications
• Pods and Seeds
(Legumes) apart from sweet corn, seeds grow in pods
which are sometimes eaten along with the seed
Bean (green, French, butter, snake), broad bean, pea, snow pea,
sweet corn

Shoot/Stems
The edible stalks of plants when the stalk is the main part
of the vegetable.
asparagus, celery, kohlrabi

Tubers
Vegetables which grow underground on the root of a
plant
earth gem, Jerusalem artichoke, kumara, potato, yam
• Fruit Vegetables.
• the term fruit , unlike the term vegetable, “ is a botanical designation that refers
to the reproductive part of the plant , the ovary. An ,easy rule of the thumb is to
remember that fruits usually contain seeds, although there are exceptions. Tomatoes,
cucumbers, avocados, squash, egg plant, bell peppers, and chilies are vegetables
fruits.
Market Forms of Vegetables
•Fresh vegetables
•Canned vegetables
•Frozen vegetables
•Dried vegetables