Foundations Level 1 Chapter 9.2 Vegetables

hydroponic (hi-dro-PON-ick) farming

Vegetables are grown indoors year-round, under regulated temperatures and light in nutrient-enriched water.

brassica

Vegetables in the cabbage family, strong enough to survive the winter and often found in spring salads.

mesclun mix

a seed blend that includes a variety of leafy lettuce and other greens

haricot verts

a variety of bean

field mixes

tender greens that can be planted in the spring for harvest a few weeks later

tuber vegetables

Includes potatoes, sweet potatoes, and yams. They are enlarged, bulbous roots capable of generating a new plant. They are actually fat, underground stems.

mincing

A fine chop cut made by using a chef's knife or mezzaluna. This cut is commonly used on smaller food items, such as garlic, fresh herbs, and ginger.

glazing

A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats.

fungi (FUN-ghee)

A large group of plants ranging from single-celled organisms to giant mushrooms.

puréed (PYOO-rayed)

A technique in which food is cooked until it is tender and then pushed through a sieve or food mill, or using a vertical chopping machine or blender.

vegetable

An edible herb-like plant.

dicing

Cutting a product into cubes with a chef 's knife. Normally, it refers to about a half-inch cube—the same size as dice.

tempura (tem-POO-rah)

Japanese-style breaded and deep-fried vegetables.

parboiling

Like blanching, this partially cooks vegetables in boiling water.

guacamole

Mexican dip w/mashed avocado as main ingredient

baba ganoush

Middle Eastern dip w/eggplant as main ingredient

root vegetables

Rich in sugars, starches, vitamins, and minerals, these plants exist both above and below ground. A single root extends into the ground and provides nutrients to the leafy green part of the vegetable that is above the ground.

crudités

Sticks or pieces of raw vegetables, often seasonal, usually served with a dipping sauce.

stem vegetables

e.g., asparagus, celery, (the part we eat is the stem of the plant)

fruit vegetables

e.g., avocado, cucumber, eggplant, pepper, squash, tomato (come from flowering plants and have seeds)

flower vegetables

e.g., broccoli, cauliflower, Brussels sprouts, cabbage (usually focus on cooking the head of the vegetable)

seed vegetables

e.g., corn, peas, and beans (the edible portion of the veg. is the seeds)

green leafy vegetables

e.g., lettuce, mustard greens, spinach, Swiss chard

sous vide

method in which food is cooked a long time in plastic bags placed in water (below boiling point)