CAPA: Ch. 13 Vegetables

What is freeze drying?

The process of removing the water content from a food and replacing it with gas. They retain more color, texture, and shape than dehydrated vegetables.

Edible seeds

The seed of a nonwoody plant. They are prepared as vegetables. They include some of the oldest recorded forms of food. They can be eaten raw, and all of them can be cooked. Examples include all varieties of legumes and sprouts.

Red onions

The sweetest variety of onions and are commonly added to salads and sandwiches for color.

To what point should vegetables be cooked?

Until they are just tender enough to be easily digested. At this stage, most vegetables retain the majority of their nutritional value, flavor and color.

Daikon radish

Usually 8-10 inches in length with an elongated shape, similar to that of a carrot. They are milder in flavor than red radishes. Most of the pungent flavor of the other varieties of this vegetable is found in the skin, which is commonly removed prior to cooking.

Beans and peas

Usually kidney shaped or round, can be purchased fresh, canned, frozen or dried. Popular varieties of beans include limas, cannellinis, anasazis, peruanos, calypsos, flageolets, pintos, kidney beans, great northern beans, and black beans. Some are called edible pods, meaning that both the exterior skin and the interior seeds are edible. Fresh green beans and fresh wax beans are actually immature beans with underdeveloped pods that are therefore edible. Snow peas have a flat pod that is entirely edible. Sugar snap peas have a more rounded pod but are still tender enough to eat. They can be eaten raw, steamed, sauteed, or fried. Types of fresh beans, such as edamame do not have edible pods.

Cabbage

Varieties in the professional kitchen include head, Napa, and Savoy.

Black radish

Can be round or nearly pear shaped and about 4 inches in diameter. The exterior is rough and black. The flesh is white with a hot peppery flavor.

Pink garlic

Garlic named for its pinkish outer covering, is another strongly flavored variety.

Edamame

Green soybeans housed within a fibrous, inedible pod. It can be purchased fresh or frozen. Most fresh beans can be eaten steamed, sauteed, grilled or fried.

White asparagus

Grown covered in soil to prevent photosynthesis from taking place and harvested as soon as the spears begin to emerge. It is more tender than green asparagus but is less flavorful.

What does the grade of vegetables to purchase depend on?

How the vegetable will be used. Recipes using fresh or slightly cooked vegetables require premium ingredients, while lesser grades are acceptable in soup recipes.

How should potatoes, onions, garlic, and squash be stored?

In a cool, dry location that is between 60-70 degrees F. Storing these vegetables in a frige causes their starches to convert to sugars, which negatively alters their texture and flavor.

How should vegetables be stored?

In a produce cooler at temperature of 41 degrees F or below. They should always be stored away from fruits that emit ethylene gas, such as apples and bananas, as the gas can cause the vegetables to overripen and spoil. It is also important to store vegetables away from poultry, meat, seafood, and dairy products.

How are fresh vegetables packed?

In cartons, lugs, flats, crates, or bushels, and sold by weight or count.

hEAD CABBAGE

Is a tightly packed, round head of overlapping edible leaves that can be green, purple red, or white in color. The inner leaves are usually lighter in color than the outer leaves because they have been exposed to less sunlight. The base of the head where the leaves attach to the stalk is known as the heart. The inedible heart is removed during preparation. It usually ranges from 2-8 # and from 4-10 inches in diameter. The best heads are heavy and compact, with shiny, unblemished leaves. It can be eaten raw, steamed, braised, roasted or stir-fried.

Lettuces

Is an edible leaf that is almost exclusively used in salads or as a garnish. The four main types used in a professional kitchen are loose leaf, romaine, butterhead, and crisphead.

What does the addition of acidic or alkaline ingredients when cooking vegetables do?

It causes chemical reactions that affect the color and texture of vegetables.An acidic ingredient, such as lemon juice or vinegar is often added to a cooking liquid to contribute flavor to the dish. An alkali is added to tough vegetables such as dried beans to speed up the softening process.

Concasse

A preparation method where a tomato is peeled, seeded and then chopped or diced.

Procedure for cutting leeks.

1.) Cut of root end of the leek, just above the root. 2.) Split leek lengthwise down the center, top to bottom. 3.) Cut off the top portion of the dark-green end and remove any white portions that look old. 4.) Rinse the leek thoroughly to remove any soil or grit that may have settled between the layers.

Procedure for preparing artichokes

1.) With french knife, remove the top half exposing the lighter colored choke in the center. 2.) With kitchen shears cut the top third (the thorn) of each of the larger exposed leaves. Discard tips. 3.) Grasp the bottom of the artichoke and use both thumbs to spread open and expose the choke. 4.) With a spoon, scrape the choke from the heart. 5.) Cut off any extra stem. 6.) Lemon juice may be squeezed into the center to deter browning.

What is the procedure for fire roasting peppers?

1.)Place the washed pepper over an open flame. An alternate method is to place the pepper in a broiler, directly under the flame. 2.)Roast the pepper until charred on all sides, turning continuously. Should not directly touch flame. 3.) When the pepper is completely charred on all sides, remove it and place it in a paper bag or wrap it in plastic and allow to rest for 10 minutes. Allows pepper to steam and loosen skin. 4.)Remove the pepper and peel away the loosened skin. 5.) Rinse the pepper under cold water to remove any remaining pieces of charred skin.

Procedure for coring peppers

1.)Use a chefs knife to cut off the top of the pepper just above the stem. Remove the stem and reserve the top piece. 2.)Cut off the bottom of the pepper, so that the pepper sits flat on the cutting board. Reserve the bottom piece. 3.)Cut a vertical slice to create an opening int he exterior of the pepper. 4.)Turn the pepper on its side and insert the top of the knife blade between the pouter skin and the internal ribs. 5.)Slowly move the knife along the inside of the skin while carefully rolling the pepper away from the knife blade in one continuous motion. 6.)Discard the center potion of the pepper. Julienne or dice the cored pepper.

What is the procedure for tomato concasse?

1.)With a paring knife, make a 1/2 inch wide "x" in the bottom of the tomato, just slightly deeper than the surface of the skin. 2.)Place the tomato in a pot of boiling water and blanch for 20-30 seconds or until the skin near the "x" begins to wrinkle or come free from the tomato. 3.)Remove the tomato with a strainer or slotted spoon and shock in ice water until cold. 4.)Remove from ice water. With a paring knife, make a circular cut around the core and remove it. 5.)Using the tip of a paring knife grab the loose tomato skin and peel it away. 6.) Cut the tomato in half horizontally and gently squeeze each half to remove the seeds and juice. 7.) Slice, chop, or dice the peeled and seeded tomato.

Fruit-vegetables

A botanical fruit that is sold, prepared, and served as a vegetable. They are typically more tart than sweet. Ones that are used in a professional kitchen include tomatoes, cucumbers, eggplants, sweet peppers, hot peppers, okra, sweet corn, summer squashes, winter squashes, and pumpkins.

Oyster mushrooms

A broad, fanlike or oyster-shaped mushroom that varies in color from white to gray or tan to dark brown. The white flesh is firm and varies in thickness. They span 2-10 inches. The gills of the mushroom are white to cream and descend toward the stalk, which is often not present at the point of sale. They are often made into soup, they may also be stuffed or stir-fried. They are sometimes made into a sauce used in Asian cooking. Their flavor is mild and they have a slight odor that resembles anise. They are often picked when they are young. As the mushroom ages, the flesh toughens and the flavor becomes unpleasant.

Onions

A bulb vegetable made up of many concentric layers of fleshy leaves. Varieties include white, yellow, red, and pearl. The variety and the climate determine how strong the flavor is. Key flavoring ingredient in many dishes. They can be sauteed, grilled, roasted, stir-fried, deep-fried, or eaten raw.

Garlic

A bulb vegetable made up of several small cloves that are enclosed in a thin, husklike skin. The white variety is the most common and the most pungent in flavor. The flavor is released when a clove is crushed, cut, or minced and increases more finely the clove is cut. Crushing it with the side of a chefs knife is an easy way to remove the peel. Fresh should be stored in a cool , dry place. Cut must be refrigerated.

Fennel

A celery-like stem vegetable with overlapping leaves that grow out of a large bulb at its base. Has a mild, sweet flavor that is often associated with licorice or anise. When purchasing, it is important to choose stalks that are firm and unblemished with healthy-looking bright green leaves. It can be eaten raw, but is usually cooked. It can be diced or sliced and sauteed, broiled, boiled, blanched, or steamed. It can also be pureed into a soup or side dish or made into an au gratin similar to potatoes.

Savoy cabbage

A conical shaped head of tender, crinkly, edible leaves that are blue-green on the exterior and pale green on the interior. The leaves are very pliable and have a distinct sweet flavor. They also lack the sulfur-like color often associated with cooking other varieties. They are available year-round, but each reach their peak in the winter months.

Spinach

A dark-green, edible leaf with a slightly bitter flavor that may have flat or curly leaves, depending on the variety. It is available fresh year round and is rich in vitamin A and C, folate, potassium, iron, and magnesium. When fresh, it can be refrigerated in plastic for up to three days. It is usually very gritty and must be thoroughly rinsed. The stems are usually removed before it is cooked. It can be sauteed or added to soups or creamed dishes. It is also served raw in salads or on sandwiches.

Spaghetti squash

A dark-yellow winter squash with pale-yellow flesh that can be separated into spaghetti-like strands after it is cooked. It can be used as a substitute for regular spaghetti noodles.

Turnip Greens

A deep-green, edible leaf that grows out of the top of the turnip root vegetable. The young ones have a sweet flavor. As the plant ages, the leaves become bitter. They are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron. They can be found year round, but are at their peak fro, Oct- Feb. When fresh they should be crisp and have even coloring without any wilted or off-colored leaves. They must be thoroughly washed before being cooked. They may be refrigerated for up to three days.The removal of the veins (ribs) from the leaves will yield a more tender batch of greens. They may be steamed, braised, sauteed or stir-fried.

Eggplant

A deep-purple, white, or variegated fruit-vegetable with edible skin and yellow to white, spongy flesh that contains small, brown edible seeds. Although they are available year round, their peak of season is from Aug-Sept. There are many varieties. The black beauty is large, dark, and glossy, commonly found in the U.S. The Japanese variety is long, slender, and a lighter purple than the black beauty variety. They begin to discolor as soon as they're cut, so it is important to either cook them immediately after they're sliced or sprinkle them with lemon juice. When sliced raw, it can be lightly salted and left on paper towels to drain some of the moisture from it before cooking. It can be roasted, grilled, fried, pureed, and baked. You can use this vegetable in an alternative to meat lasagna. Moussaka is a famous Mediterranean dish made with this vegetable.

Pulses

A dried seed of a legume. Dried beans and peas such as cannellini beans and black eyed peas, are shelled and then left to dry until they become rock hard. They must be rehydrated by soaking them overnight or by using a quick-soaking process. Rehydration decreased the total cooking time and result in an even texture throughout. Changing the water once or twice during the soaking will also help remove impurities that can cause gas during digestion.

Winter squash

A fruit-vegetable that grows on a vine and has a thick, hard, inedible skin and firm flesh surrounding a cavity filled with seeds. The firm flesh is deep yellow to orange color and taste by variety and requires longer cooking times than summer squash. Most are roasted and made into soups or pureed and served as a side dish. They are harvested fully ripe and come in a variety of shapes and sizes. Acorn, butternut, spaghetti, turban, Hubbard, and kabocha are all varieties.

Summer Squashes

A fruit-vegetable that grows on a vine and has edible skin, flesh and seeds. They are harvested as immature vegetables two to eight days after flowering. They come in many shapes, sizes, and colors and can be eaten raw or cooked. The tender flesh has a high water content and a mild flavor. They are highly perishable and should be used as soon as purchased. They can be sauteed, grilled, stir-fried, baked, or deep-fried. Varieties include zucchini, straightneck, crookneck, and pattypan.

Sweet corn

A fruit-vegetable that has edible seeds called kernels that grow in rows on a spongy cob encased by thin leaves (husks) forming what is referred to as an ear of corn. Beneath the husks, the kernels are covered with fine, hairlike material called silk. An ear can contain 200.400 kernels and be 4-10 inches long. It reaches its peak during July and Aug. It can be grilled, roasted, steamed, or boiled as corn on the cob or as kernels that have been cut off the cob. When grilling and roasting, the outer leaves of the husk are removed, while the inner leaves are left on the cob to retain moisture and prevent the kernels from drying out. The thin strands of corn silk are removed prior to eating.

Cucumbers

A green cylindrical fruit-vegetable that has an edible skin, edible seeds, and moist flesh. They are often eaten raw or pickled. It is a widely cultivated member of the gourd family. The most common varieties include English (burpless), Japanese, Mediterranean, and dosakai, which are yellow, round cucumbers. Pickling cucumbers have a bumpy, light-green skin and are smaller and thicker than varieties that are eaten fresh. They are used in salads and soups.

Okra

A green fruit-vegetable pod that contains small, round, white seeds and a gelatinous liquid. Originally from Africa, it is available year-round in the southern U.S. and from May-Oct in other areas of the country. When preparing, the stem end if trimmed, and the pod is thoroughly rinsed in cold water befoe cooking. It should be cooked only in stainless steel cookware to prevent it from turning dark. It may be steamed, boiled, fried or pickles. It can also be blanched whole and frozen for up to a year.

Celery

A green stem vegetable that has multiple stalks measuring 12-20 inches in length. The inner stalks are sweeter and more tender than the outer stalks. It should be purchased when it is shiny, firm, and crisp. Stalks that have brown or yellow leaves should be avoided. It is often eaten raw. It can be stir-fried, sauteed, roasted, or used in stocks and soups.

Asparagus

A green, white or purple edible stem that is referred to as a spear. It is harvested in the spring while it is young. The longer it grows, the woodier it becomes, making it less palatable. Raw, it is excellent in salads and is popular ingredient in omelets, quiches, and pasta dishes. It can be broiled, grilled, steamed, or pureed.

Broccoflower

A hybrid created from broccoli and cauliflower. It has a mild and sweet, nutty flavor and a tender, yet firm texture that is less crumbly than cauliflower. It can be cooked in the same manner as cauliflower and is high in vitamin C, folic acid and copper. Like cauliflower, the head should be firm with compact florets and must be washed before use.

Tomatoes

A juicy fruit-vegetable that contain edible seeds. Beefsteak, cherry, yellow, pear, and plum are just a few of the thousand plus varieties. They available in many different colors, sizes and shapes. Most are red, but some are yellow, orange, pink,purple, green, black, white, multicolored, or striped. They are highly perishable and should be used within a few days of purchase. The number of ways tomatoes can be incorporated into recipes is virtually endless. They can be eaten raw, added to salads or sandwiches,and made into soups, sauces, or juice. They are also used in many prepared dishes.

Jicamas

A large brown root vegetable that ranges in size from 4-6# and is a good source of vitamin C and potassium. It is also referred to as the Mexican potato, is native to Central America. The thin brown skin must be removed before use. The crisp, white flesh has a delicate, sweet flavor. Small ones are more flavorful than large ones. It can be eaten raw in slaws and salads. It can also be steamed, boiled, pureed, baked, or fried like potatoes. When cooked breifly, it retains a crisp water chestnut texture.

Yams

A large tuber that has thick, barklike skin and a flesh that varies in color from ivory to purple. The skin is inedible. They are commonly confused with sweet potatoes because they are often labeled as sweet potatoes in the U.S., but they are still different vegetables. Common varieties include tropical,garnet, and jewel. They can be used in soups, pies, breads, and casseroles. They are low in fat and a good source of carbs, protein, and vitamins A and C.

Butternut squash

A large, bottom-heavy, tan-colored winter squash.

Mustard greens

A large, dark-green, edible leaf from the mustard plant that has a strong peppery flavor. They are an excellent source of vitamins A and C, thiamin, and riboflavin. They must be thoroughly washed before cooking and may be refrigerated for up to one week. They can be found year-round, but are at their peak from Dec- early March. They may be steamed, braised, sauteed or stir-fried.

Collards

A large, dark-green, edible leaf with a thick, white vein that resembles kale.The flavor is a cross between kale and cabbage. It is a variety of cabbage that does not form a head, but grows in clusters at the top of a tall stem. They are an excellent source of vitamin A and C, calcium, and iron. They are available year-round, but reach their peak from Jan-April. They are often gritty and must be washed thoroughly before being prepared. They are prepared like cabbage or spinach and may be served as a side dish or added to soups. They should not be refrigerated for more than five days.

Chard

A large, dark-green, edible leaf with white or reddish stalks. It is grown for its silvery stalks and crinkly leaves. It is sometimes called rhubarb chard and has a strong flavor. Ruby chard has deep-red leaves tinged with green and bright-red stalks. The flavor of ruby chard is milder than Swiss chard. It is a good source of vitamins A and C and iron. It is available year-round but is in peak season in the summer. The tender greens and crisp stalks can be wrapped in plastic and refrigerated for up to three days. It can be prepared in the same manner as spinach.

Kale

A large, frilly, edible leaf that varies in color from green and white to shades of purple. Although all varieties are edible, the green varieties are better for cooking and the other varieties are used as garnishes. It is available year-round and can be refrigerated for 2-3 days. Longer storage times yield limp leaves and a stronger flavor. Because of the bitterness, it is rarely eaten raw. The center stalk is often removed before it's cooked. It may be prepared the same as spinach, and is often added to soups or sauteed in flavorful oil and served as a side dish. It is an ample source of vitamin A and C, folic acid, calcium, and iron.

Sorrel

A large, green, edible leaf that ranges in color from pale green to dark green and from 2-12 inches in length. It is quite acidic in flavor. The most strongly flavored variety is called sour dock or sour grass. The acidic flavor comes from the presence of oxalic acid. Like spinach, it can be eaten raw, used in salads, or cooked. It is also used to flavor cream soups or sauces. It should not be refrigerated more than three days. It is a good source of vitamin A.

Hubbard squash

A large, oval winter squash with a bumpy, pale-green, blue-gray, or orange skin and a sweet orange flesh. It is relatively dry squash which means it does not lose much in volume when cooked. It weighs around 20#, so the flesh is cubed before it is roasted or baked.

Kombu

A long, dark-brown to purple sea vegetable that is used to flavor dashi stock. It is sold is dried strips or sheets. When it's good quality, it is almost black with a white residue on its surface that is quite flavorful. It contains iodine, calcium, magnesium, and iron. It may be substituted for monosodium glutamate. It is often added to the cooking liquid for rice, soups, and beans. When it is added to these dishes, extra liquid is required becauseit soaks up liquid and doubles in volume.

Wakame

A long, tender, grayish-green sea vegetable that expands to seven times its size when soaked in water. It is high in dietary fiber and potassium. It can be eaten raw, added to soups and stir-fries, or roasted and sprinkled on salads.

Leeks

A long, white bulb vegetable, with long, wide, flat leaves. They are similar in appearance to scallions, but they are much larger. They are milder and sweeter than onions. The white portion of the veggie is used most often in a variety of recipes. The green leaves are most often used to flavor soups and stocks. When purchasing, it is important to choose thosw with firm bulbs and bright green leaves. It is also important to clean them very well because soil and grit often become trapped between the layers of the bulb.

Bamboo shoots

A root vegetables that is the immature shoot of the bamboo plant. They are harvested when they reach approx. 6 inches in length. They cannot be eaten raw because they contain a toxic substance. The cooking process removes the toxin, making them safe to eat. They are primarily available canned or dried. They are an excellent addition to stir-fry or salad.

Pumpkins

A round fruit-vegetable with a hard orange skin and a firm flesh that surrounds a cavity filled with seeds. They vary in size and weight and peak in the fall and winter. The flesh has a mild, sweet flavor and can be prepared in the same manner as winter squash. Seeds are often roasted for use as a garnish or to add flavor to salads.

Potatoes

A round oval, or elongated tuber that is the only edible part of the plant. The color of skin differs among varieties and can be brown, red, yellow, white, orange, blue, or purple. The flesh can be creamy white to yellow-gold or purple in color. When purchasing, buy firm, undamaged tubers with no signs of sprouting. They must be stored in a dry, cool, dark place that allows them to breathe. If they don't have adequate ventilation they quickly rot. They turn brown when they are peeled or cut. Placing peeled or cut ones in cold water prevents discoloration. Are often added to soups and stews. They can also be baked, sauteed, broiled, grilled, or fried.

Rutabagas

A round root vegetable derived from a cross between a Savoy cabbage and a turnip. They are often confused with turnips, but are longer and rounder. The flesh has a yellow tint and a more distinct flavor than that of a turnip . They are often added to soups or purified like potatoes. They can also be prepared in the same way as turnips.

Beets

A round root with a deep reddish purple or gold color. They are rich in nutrients, including vitamins A and C and potassium. The best quality of these veggies are firm with a smooth skin and no spots or bruising. They can be eaten raw, cooked, pickled. Borcht is a type of soup that gets its deep red color from these veggies.

Pattypan

A round, shallow squash with scalloped edges and is best harvested when it is no larger than 2-3 inches in diameter.

Edible tubers

A short, fleshy vegetable that grows underground and bears buds capable of producing new plants. Examples are potatoes, sweet potatoes, yams, ocas, sunchokes, and water chestnuts.

Hearts of Palm

A slender, white, stem vegetable that is surrounded by a tough husk. They are about 4 inches long and can be up to 1 1/2 inches thick, although most are very thin. They are a good source of fiber and do not contain any cholesterol. Once the husks have been removed, the hearts can be served raw, steamed, or fried. They are a good side dish and a nice complement to salads and pastas.

Scallions

A small bulb vegetable with a slightly swollen base and long, slender, green leaves that are hollow. They are mildly flavored compared to onions. The best have a pleasant aroma and brightly colored leaves. They are often added to salads or used as a garnish.

Watercress

A small, crisp, dark-green, edible leaf that is a member of the mustard family. It has pungent, yet slightly peppery flavor. It is typically sold in bouquets and can be refrigerated for up to five days if the stems are in water. It should be crisp and brightly colored when purchased. It is a popular garnish that is used on sandwiches and in salads, soups and stir-fries.

Tatsoi

A spoon shaped, emerald-colored leaf vegetable native to Japan. It has a mild flavor and is a good source of vitamins, minerals and antioxidants. It may be served raw in salads, steamed, sauteed, or boiled. It is often served in soups, as a side dish, or used to create a pesto-like sauce.

Dulse

A stringy, reddish-brown sea vegetable with a fishy odor that is rich in iron, iodine, potassium, and vitamin A. It has a mild flavor and is sold in whole, crushed, flaked, and powdered form. The powder is often used in soups and stews as a salt substitute. When whole, it can be pan-fried until it is crispy to add crunch to sandwiches and salads. It has a chewy texture and a savory flavor that is similar to bacon.

Kohlrabi

A sweet, crisp, stem vegetable that has a pale-green or purple, bulbous stem and dark-green leaves. It is created by crossbreeding a cabbage and a turnip. Although the entire plant is edible, the bulbous stem is the portion primarily used in professional cooking. The inner part of the stem base may be removed to produce a cavity that can be stuffed. It can be eated raw, blanched, sauteed, or stir-fried. It is available year-round but is at its peak from June through September.

Rhubarb

A tart stem vegetable that ranges in color from pink to red and is most often prepared like a fruit. It may be peeled or left witht he skin intact, depending on the use. It is best purchased uncut to prevent drying out. Never use leaves because they contain a poisonous toxin called oxalate. It can be sweetened and stewed to make sauces for meats or poultry, but it is most commonly used to make pies, tarts, and other desserts.

Arame

A thin and wiry, shredded black sea vegetable. It contains calcium, iodine, potassium, vitamin A, and dietary fiber. It must be soaked in warm water 10-15 minutes before it is cooked. It is often added to quiches, omelets, stir-fries, and cold pasta salads.

Nori

A thin, purple-black sea vegetable that turns green when it is toasted. It is often used as a wrapper for sushi. It contains iodine and vitamin C. It is often toasted and crushed before being used as a condiment for grain dishes, soups, and salads.

Chanterelle mushrooms

A trumpet shaped mushroom that ranges in color from bright yellow to orange and has a nutty flavor and a chewy texture. They are not widely cultivated, but are found in some markets during the summer and winter months. When purchasing mushrooms with plump and spongy caps should be chosen. They tend to toughen when overcooked, so it is best to add them to a dish near the end of the cooking time. They are also available dried or canned.

Sweet potatoes

A tuber that grows on a vine and has a paper-thin skin and flesh that ranges in color from ivory to dark orange. They are an excellent source of vitamin A and potassium. The skin is edible, although is often removed before cooking. When they are peeled or cut they oxidize, so it is important to place them in cold water until they are used. They can be prepared in the same manner as potatoes. They can also be incorporated into breads, cookies, pies, and cakes. They are often pureed with cinnamon, butter, nutmeg, or brown sugar to enhance their sweetness.

Portobello Mushrooms

A very large and mature brown cremini mushrooms that has a flat cap measuring up to 6 inches in diameter. The gills of the mushroom are fully exposed, leaving the mushroom without much moisture and creating a dense, meaty texture. Their woody stems are removed and used to flavor stocks and soups. The caps are typically used whole, but can be diced for use in a wide variety of dishes. They are popular grilled, on sandwiches, or cut into thick slices and added to salads. They have a meaty, savory flavor.

Shallots

A very small bulb vegetable that is similar in shape to garlic and has two or three cloves inside. The outer covering can be bronze-colored, rose-colored, or pale gray. They have a pink-tinged ivory flesh and a more subtle flavor than onions. When purchasing, it is important to choose those that are firm and dry-skinned and to avoid any that are sprouting.

Brussels sprouts

A very small round head of tightly packed leaves that looks like tiny cabbage. They grow along an upright stalk and are ready to be harvested when they reach a diameter of about 1 inch. The best sprouts are bright green and have no yellowing leaves. Their peak season is from Sept-Feb. They can be steamed, broiled, grilled, or sauteed.

Lentils

A very small, dried pulse that has been split in half. There are many varieties, with colors ranging from white to green. Unlike dried beans and peas, they do not have to be soaked because they are smaller and already split in half. However, they must be thoroughly washed before cooking because they often contain small stones. They are used to make soups, added to salads, combined and served with other vegetables, and served as sides. They turn mushy when overcooked. They can be stored in airtight containers and held at room temp for up to one year.

Salsify

A white or black root vegetable, similar in shape to a carrot, and can grow up to 12 inches in length. When cooked, the white ones taste like an artichoke heart. The more preferred black ones also known as scorzonera or black oyster plant, has a savory fish flavor. The thin inedible skin is usually removed after the root is boiled. It is often added to other vegetables such as peas and carrots and served with a bechamel or mustard sauce. It can also be buttered and fried.

Ramp

A wild leek with a flavor similar to scallions, yet with more zing. They are often diced for use in salads or on sandwiches. They can also be sauteed for use in egg or potato dishes.

Acorn squash

A winter squash that looks like a large, dark-green acorn and can be baked, steamed or pureed.

Kabocha squash

A winter squash with a jade-green and streaked rind and a pale-orange flesh that is sweet. It can range from 2-8#. Before cooking, it must be halved and seeded. They can be cooked in the same way as acorn squash.

Crookneck squash

A yellow squash that resembles a bowling pin with a bent neck.

Straightneck squash

A yellow squash that resembles a bowling pin.

Red radish

About 1 inch in diameter. The exterior is red or pinkish red. The white flesh is crisp and juicy with a sharp, peppery flavor.

Sweet peppers

Also called bell peppers. They are fruit-vegetables with three or more lobes of crisp flesh that surround hundreds of seeds in an inner cavity. Bell peppers turn yellow and ultimately red if left to ripen on the vine, the sweeter it becomes. Red peppers are the sweetest peppers because they are the ripest. The core and seeds can easily be removed from bell peppers using the rolling method. Once the seeds have been removed, they are typically julienned or diced before use.

Hot Peppers

Also called chiles; a brightly colored fruit-vegetable pod with distinct mild to hot flavors. They come in many colors, shapes and sizes. There are more than 200 varieties, including the jalapeno, habanero, poblano, and serrano. They range in color from yellow to green and fire red to black. They also range from 1/4- 4 inches in size. The seeds and veins, or membranes located inside the pod contain capsaicin, a potent compound that give them their hot flavor. They are native to Mexican cuisine and Central American cuisine and are used to flavor sauces and soups. Some can be stuffed, like the poblano, and be stuffed and made into chile relleno.

Sunchokes

Also known as Jerusalem artichoke, is a tuber with thin, brown, knobby-looking skin. The skin is edible, but is often removed before cooking. The white flesh is crisp and sweet, and can be used in salads. They are related to sunflowers. They can be blanched, steamed, pureed, or used to flavor soups.

Ocas

Also known as New Zealand yams, is a small knobby tuber that has potato-like flesh and ranges in flavor from very sweet to slightly acidic. They are native to South America and are white, pink, or red in color. They are a goos source of carbs, calcium, dietary fiber, and iron. They must be kept in a cool, dark place at room temp or refrigerated in a crisper. They can be used in raw salads or cooked like potatoes. They may also be pickled.

Yellow onions

Also known as Spanish onions, are very mild in flavor.

Tomatillo

Also known as a Mexican husk tomato, is a small tomato with a thin, papery husk covering a pale-green skin that encases a pale-green flesh. The husk is always removed before cooking. They are tart in flavor, but become sweeter as they ripen and turn yellow. They are used primarily to make salsa verde.

Wood Ear Mushrooms

Also known as a cloud ear or a tree ear mushroom, is a brownish-black, ear-shaped mushroom that has a slightly crunchy texture. They have a delicate flavor and often absorb the taste of other ingredients in a dish. When dried they are reconstituted they increase 5-6 times in size and are a popular addition to stir-fries and soups. They are often combined with tiger lily buds. The albino variety is white in color.

Shiitake Mushrooms

Also known as a forest mushroom, is an amber, tan, brown, or dark-brown mushroom with an umbrella shape and curled edges. The caps range in size from 3-10 inches in diameter. When cooked they release a pinelike aroma and have a rich, earthy, savory flavor. The tough stems are usually removed and used to flavor stocks and soups. Spring and fall are their peak seasons, but fresh and dried are typically available year-round. They can be sauteed, broiled, or baked.

Water chestnuts

Also known as a water caltrop, is a small tuber with brownish-black skinand white flesh. It is crunchy and juicy and resembles a chestnut in exterior color and shape. They have a mild, sweet flavor. Native to Southeast Asia, they must be peeled before use in both raw and cooked dishes. They may be refrigerated for up to one week if they are tightly wrapped. Canned are available but inferior in quality.

Button mushrooms

Also known as a white mushroom, is a cultivated mushroom with a very smooth, rounded cap and completely closed gills atop a short stem. They are one of the most widely consumed mushrooms. They have a strong flavor that complements most foods. They can be eaten raw, sauteed, fried, or added to omelets, soups, meat dishes, seafood dishes, and pasta dishes.

Napa cabbage

Also known as celery cabbage, is an elongated head of crinkly and overlapping edible leaves that are pale yellow-green color with a white vein. In many parts of the world it is referred to as Chinese cabbage. Its leaves are more tender than those of head cabbage and it has a very delicate flavor due to its high water content. It is most often used raw in salads or stir-fried.

Celariac

Also known as celery root, is a knobby, brown root vegetable cultivated from a type of celery grown for its root rather than its stalk. It measures 4-5 inches in diameter and can weigh 2-4 #. It tastes like a cross between strong celery and parsley. When dried it is ground to make celery salt. It should be washed thoroughly and peeled before use. Since it oxidizes quickly, lemon juice or vinegar should be added to the water prior to cooking to avoid discoloration. When raw, it can be diced, grated or shredded for use in salad. it can also be boiled, braised, sauteed, baked, or pureed.

Porcini mushrooms

Also known as cepe, is an uncultivated, pale-brown mushroom with a smooth, meaty texture and a pungent flavor. They can weigh anywhere from 1 oz- 1# and have a cap that ranges from 1-10 inches in diameter. They can be found in specialty produce markets in late spring and fall. When purchasing, firm large caps with pale undersides should be chosen. When dried, they must be softened in hot water for about 20 minutes before use. They can be substituted for cultivated mushrooms in most recipes.

Enokitake mushrooms

Also known as enoki or a snow puff mushroom, is a crisp, delicate mushroom that has spaghetti like stems topped with white caps. They have a crunchy texture and an almost fruity flavor. They are available almost year round and can also be purchased canned. When fresh, they should be wrapped in a paper towel and then a plastic bag before being refrigerated. They should be used within 5 days.

Chicory

Also known as escarole, is a curly, edible leaf with a slightly bitter-tasting flavor. It should be crisp, and brightly colored with purchased. Varieties include frisee and endive. It can be used in salad or served as cooked greens. The roots can be roasted and ground for use in or as a substitute for coffee.

Edible leaves

Also known as greens, are plant leaves that are often accompanied by edible leafstalks and shoots. Although they can be eaten raw, they are often cooked to decrease their bitterness and increase their palatability. Examples include cabbage, bok choy, brussels sprouts, lettuces, chicory, watercress, spinach, sorrel, chard, kale, collards, mustard greens, turnip greens, beet greens, dandelion greens, nopales, tatsoi, and fiddlehead ferns.

Broccoli

An edible flower that is a member of the cabbage family and has tight clusters of dark-green florets on top of a pale-green stalk with dark-green leaves. When buying, it is important that it is firm and evenly colored. It can be eaten raw or can be steamed, blanched, boiled, sauteed or stir fried. It is available all year.

Cauliflower

An edible flower that is a member of the cabbage family and has tightly packed white florets on a short, white-green stalk with large, pale-green leaves. Some varieties have purple or greenish tinge to the florets. It grows covered with numerous layers of leaves attached to the stalk and surrounding the head. These leaves protect the head from sunlight and preserve its white color. When purchasing, it is important to choose heads that are firm and compact. They can be eaten raw or steamed, blanched, sauteed, stir-fried or broiled. Orange and purple varieties do not differ in taste.

Bok Choy

An edible leaf that has tender white ribs, bright-green leaves, and a more subtle flavor than head cabbage. There are many varieties, some having short ribs and others having long ribs. It is readily available year-round. It can be eaten raw, but it is often sauteed, stir-fried, or added to soups.

Vegetable

An edible root, bulb, tuber, stem, leaf, flower, or seed of a nonwoody plant. Fruit-vegetables, sea vegetables, and mushrooms are typically prepared and served like vegetables. Each one offers opportunities to enhance menus with healthy, earthy flavors.They are an excellent source of vitamins, minerals, and fiber. They are low in fat and calories. They have the best flavor and color when purchased in season.

Sprouts

An edible strand with an attached bud that comes froma germinates bean or seed. Varieties include mung bean, soybean, alfalfa, and radish sprouts. Depending on the plan of origin, they range in taste from mild to spicy. When purchasing, purchase crisp ones that are not wilted and have attached buds should be chosen. They should be used within a day or two of purchase as they expire quickly. They are most often used in salads and sandwiches. They also may be sauteed or stir-fried for less than 30 seconds.

Zucchini

An elongated squash that resembles a cucumber and is available in green or yellow varieties.

Carrots

An enlongated root vegetable that is rich in vitamin A. They come in many colors and are sold with and without their green tops. They are available year round. When purchasing, those that are firm and bright in color should be chosen. They can be eaten raw, sauteed, broiled, blanched or steamed.

Parsnips

An off-white root vegetable, similar in shape to a carrot, that ranges from 5-10 inches in length. They are available from late fall through winter. Ones that are harvested later in the season are sweeter, as the cold converts some of their starch into sugar. They are eaten raw, blanched, steamed, broiled, or roasted.

Chlorophyll

An organic pigment found in green vegetables. When an acidic ingredient is added to the cooking liquid, green vegetables turn a drab olive color, but retain their naturally firm texture. If an alkali is added to the cooking liquid, green vegetables become brighter is color but mostly in texture.

Carotenoid

An organic pigment found in orange or yellow vegetables. Acidic ingredients have little to no effect on these. Alkaline ingredients do not affect the color, but do cause orange and yellow vegetables to become mushy.

Flavanoid

An organic pigment found in purple, dark-red, and white vegetables. Acidic ingredients cause purple and dark-red vegetables to turn bright red. In contrast, alkaline ingredients cause purple and dark-red vegetables to turn blue and white vegetables to turn yellow. Alkaline ingredients also cause purple, dark-red, and white vegetables to have a mushy texture.

Morel mushrooms

An uncultivated mushroom with a cone-shaped cap that ranges in height from 2-4 inches and in color from tan to very dark brown. They belong to the same fungus species as the truffle and are flavored for their earthy, nutty flavor. Darker-colored mushrooms tend to have a stronger flavor. Fresh ones can be found in specialty produce markets from April-June. Dried and canned are available year round. Dried have a more intense and smoky flavor. They are typically sauteed in butter.

When are fresh vegetables at their cheapest?

During their peak season.

Edible roots

Earthy-flavored vegetable that grows underground and has leaves that extend above ground. They include carrots, parsnips, salsify, radishes, turnips, rutabagas, beets, celeriac, jicamas, lotus roots, and bamboo shoots. There are also edible roots that are not classified as vegetables such as ginger and horseradish.

Sea vegetables

Edible saltwater plants that contain high amounts of dietary fiber, vitamins, and minerals. They lend a salty flavor to good because of the minerals they absorb from the ocean. When adding them to a dish, no salt should be added. Many also contain alginic acid, which is used as a stabilizer and a thickener when making processed foods such as ice creams, puddings, and pie fillings. They can be roasted along with other vegetables or crumbles and added to soups, sauces, salads, pastas, and rice dishes. Nori, kombu, arame, wakame, and dulse are types commonly used in the professional kitchen.

What is the con to using canned vegetables?

It softens vegetables and can sometimes cause nutrient loss.

Black garlic

Made by fermenting bulbs of white garlic at high temps to create black cloves. It has a sweet flavor and hints of vinegar.

Elephant garlic

Much larger cloves, but is milder in flavor than smaller varieties.

Radishes

Root vegetables that are small in diameter with a white flesh and peppery taste that comes in many colors and shapes. They can be eaten raw, added to salads, used as garnishes and added to stir-fried and soups. They are a good source of vitamin C, potassium, and folic acid. Common varieties include red, black and daikon.

White onions

Onions that have a slightly sweet flavor.

Turnips

Round fleshy root vegetable that is purple and white in color. They have a peppery flavor, similar to that of a radish, and are a good source of vitamin C and potassium. They need to be washed and peeled prior to being cooked. They can be simmered and then pureed mashed like potatoes, or diced and then sauteed or blanched. When roasted they develop a buttery taste.

What are two procedures for soaking pulses?

Soaking Overnight 1.)Remove cracked pulses and debris. 2.)Rinse pulses several times in cold water. 3.)Transfer to a bowl big enough for 1 part pulses, 3 parts water. 4.)Let pulses soak overnight in the frige. Soaking liquid can be used to make stock or soup. Quick-Soaking 1.)Remove cracked pulses or debris. 2.)Rinse several times in cold water 3.)In a large stock pot, add 4 parts water, 1 park pulses. 4.)Slowly bring the pulses to a boil. Reduce the heat and simmer for 2 minutes. 5.) Remove the pot from heat, cover and let it stand for 1-2 hours, or until the pulses swell. 6.) Strain the pulses and proceed with recipe. Liquid can be used to make stock or soup.

What are common methods for cooking vegetables?

Steaming, blanching, grilling, broiling, baking, roasting, sauteing, and frying.

Edible bulb vegetable

Strongly flavored vegetable that grows underground and consits of a short stem base with one or more buds that are enclosed in overlapping membranes or leaves. Examples include garlic, shallots, onions, scallions, and leeks. They are very fragrant and are used for their aromatic qualities as well as their flavor.

Purple asparagus

Sweeter than green asparagus because of its sugar content. A cancer-fighting phytochemical called anthocynin gives it a purple hue.

Fiddlehead ferns

The curled tip of an ostrich fern frond with a nutty and slightly bitter flavor similar to asparagus and artichokes.They are only available for a few weeks in spring. They are a great source of vitamin A, vitamin C, and antioxidants. Before use, they should be rubbed between the hands in order to remove the brown scales and silk.They can be boiled, roasted, grilled, sauteed, or used as a garnish.

Dandelion greens

The dark-green, edible leaf of the dandelion plant. They are quite bitter. Often considered a salad green, the young ones are added to salads with a vinaigrette dressing that cuts the harsh bitterness of the green. They are also sauteed and served as a side dish.

Artichoke

The edible flower bud of a large, thistle-family plant that comes in many varieties. The ones that have a tight leaf formation, are deep green in color, and are heavy for their size should be purchased. The smaller it is, the more tender it will be, and the rounder it is, the larger the heart. They should be washed before cooking, and should be prepared in nonreactive bowls and pans to prevent off-flavors. The leaves are the edible part of the bud, and the tips of larger leaves can be very sharp with a spiny thorn that must be removes during preparation. The dense area where the leaves attach to the stem is known as the heart. As the flower matures, a fuzzy, sometimes thorny, center called the choke develops just above the center of the heart. The choke must be removed before it is served. It can be simmered, steamed, or baked until the heart is tender. They are commonly filled with lemon, garlic and bread crumbs and baked until filling is golden. When cooked, they may be refrigerated for up to 3 days.

Squash blossoms

The edible flower of a summer or winter squash. They come in varying shades of yellow and orange and often taste a bit like the parent squash. It is ideal to eat them when they're closed.They are extremely perishable and cannot be refrigerated more than a day. They are used as a garnish and to flavor salads and soups. They can also be lightly battered and sauteed and stuffed with soft cheese and baked or batter dipped and fried.

Legume

The edible seed of a nonwoody plant and grows in multiples within a pod. There are thousands of varieties, but the most popular varieties include beans, peas, pulses, and lentils. In some cases, pods are eaten along with their seeds. They are rich in fiber and protein and contain little or no fat. They are often used as the protein component of a dish.

Edible flowers

The flowers of nonwoody plants that are prepared as vegetables. They can be eaten raw or cooked. Examples include squash blossoms, broccoli, cauliflower, and artichokes.

Nopales (nopal)

The green, edible leaf of the prickly pear cactus. They measure about 5 inches in length, and 3-4 inches in width. They are crunchy and slippery, and have a slight tartness. They are a great source of calcium and vitamins A and C. When preparing them, the eyes, prickles and all fibrous or dry areas are removed. They may be steamed, sauteed, or eaten raw in salads.

Beet greens

The green, edible leaf that grows out of the top of the beet root vegetable. They are full of vitamins and minerals and contain more iron than spinach. They have a bitter taste similar to chard. They are often braised or sauteed. They should be cooked within several days of purchase.

Edible stems

The main trunk of a plant that develops buds and shoots instead of roots. They contain a lot of cellulose and become tougher as they continue to develop. Therefore, they are usually harvested while tender. Examples include asparagus, celery, fennel, rhubarb, kohlrabi, and hearts of palm.

Green asparagus

The most common variety of asparagus.

Lotus roots

The underwater root vegetable of an asian water lilly that looks like a solid-link chain about 3 inches in diameter and up to 4 ft in length. Removal of the reddish-brown skin reveals a creamy white flesh that tastes like fresh coconut and has the texture of a raw potato. It can be purchased fresh, canned, dried, or candied. It can be served as a vegetable and as a dessert. Water chestnuts and sunchokes may be substituted for this.

Edible mushrooms

They are not vegetables, but they are prepared and used in the same manner. It is the fleshy, spore-bearing body of an edible fungus that grows above the ground. Many are commercially raised, but others are harvested from the wild. They can be purchased fresh, dried or canned. When fresh, they should be firm and not spotted or slimy. They should be cleaned with a damp towel and lightly rinsed, if necessary before being used in a recipe. They must be stored in a cool, dry place. They also require air circulation to stay fresh, so storing them in paper bags works best. When dried, they must be rehydrated before they are used in a recipe. When canned, they do not have the same quality as fresh or dried. They are used to add flavor to many dishes and can be eaten raw, sauteed, stir-fried, or deep-fried. There are many varieties that are edible. Common varieties include button, portobello, enokitatke, wood ear, shiitake, oyster, chanterelles, morel, and porcini.

What is a pro to using canned vegetables?

They have already been cleaned, cut, peeled, cooked, and treated with heat to kill any harmful microorganisms.

How do you dry vegetables?

They have most of their moisture removed by a food dehydrator or the freeze drying process.

What happens when you overcook vegetables?

They lose their bright colors, become mushy in texture, and lose nutrients, as vitamins and minerals are destroyed by excess heat.

What is an advantage of using frozen vegetables over canned vegetables?

They retain their color and nutrients better than canned vegetables.

How should dried vegetables be stored?

They should be stored in an airtight container in a cool, dry place.

Turban squash

Turban shaped squash, has a striped rind and a thick, dry flesh that is orange or golden yellow. The flavor is mild and sweet with nutty overtone. Measures 6-8 inches in diameter and weighs about 3#. It adds nutritional value to muffins, puddings, and cookies.

What does the USDA voluntary grading system for fresh vegetables include?

U.S. Extra Fancy, U.S.Fancy, U.S. Extra No.1, U.S. No. 1, U.S. No. 2, and U.S. No. 3.

How are canned vegetables USDA graded?

U.S. Grade A or U.S. Fancy, U.S. Grade B, and U.S. Grade C or U.S. Standard.