Preparing vegetables and fruits

PREPARING VEGETABLES AND

FRUITS

VEGATABLES

- PROVIDE A WONDERFUL ARRAY OF FOODS, BRINGING VARIETY IN FLAVOR, TEXTURE, COLOR AND APPEARANCE OF THE FOOD. THE SEASONAL MNATURE AND THE REGIONAL VARIATIONS OF VEGETABLES SHOULD BE CAREFULLY TAKEN INTO CONSIDERATION WHEN PLANNING A MENU. FRESH VEGETABLES ARE IMPORTANT FOODS BOTH FROMAN ECONOMIC AND NUTRITIONAL POINT OF VIEW AND THEY ARE IMPORTANT PART OF OUR DIET.

- ANY KITCHEN-GARDEN PLANT USED FOR FOOD. ALL THE ESSENTIALS OF A BALANCED DIET ARE PRESENT IN VEGETABLES LIKE PROTIEN, FATS, CARBOHYDRATES, MINERAL SALTS, AND VITAMINS.

CATEGORIES OF VEGETABLES

1. ROOTS (RAVE) – NAME USEDFOR A CATEGORY OF VEGETABLE PLANTS, WHOSE SUBTERRANEAN PARTS ARE SWOLLEN. THE ROOTS ANCHOR PLANTS TO THE GROUND, AND ABSORBS AND TRANSPORTS MOISTURE AND NUTRIENTS FROM THE SOIL UP TO THE REST OF THE PLANT.

EXAMPLES: CARROTS – USED AS AN AROMATIC BASE OR

AS A GARNISH. IT CONTAINS A NOTABLE AMOUNT OF SUGAR WHICH ADDS TO ITS NUTRITIVE PROPERTIES.

PARSNIP

USED AS CONDIMENT PARTICULARLY FOR FLAVOURING STOCKS

TURNIPS (NAVET) - A POT VEGETABLE OF EUROPEAN ORIGIN

WITH A FLESHY AND SWEETISH ROOT. IT WAS CULTIVATED IN INDIA BEFORE THE ARYAN INVASION.

BEETROOT

- USED AS GARNISH FOR SALADS AND VARIOUS GAMES ENTREES.

RADISH - PLANT OF THE CRUCIERAE FAMILY, OF WHICH

THE ROOT IS EDIBLE. CULTIVATED IN CHINA, JAPAN AND THE INDIES IN THE MOST REMOTE AREAS. THE RADISH IS FOUND NOW IN ALL TEMPERATE REGIONS OF EUROPE.

2. TUBERS

- IS AN UNDERGROUND STEM, WHICH CARRIES NUTRIENTS FROM THE ROOTS TO THE REST OF THE PLANT. IT CAN ALSO STORE NUTRIENTS.

EXAMPLES: POTATOES – TURBER BEARING PLANTS, NATIVE

OFSOUTH AMERICA, INTODUCED INTO FRANCE, AS AN ORNAMENTAL PLANT, TOWARDS 1540. IT CONTAINS 77 % OF WATER AND 2 ½ TIMES LESS CARBOHYDRATES THAN BREAD.

SWEET POTATO -HARDY PLANTS WITH EDIBLE TUBERS

RESEMBLING POTATOES, NATIVE OF INDIA, NOW NATURALIZED IN ALL WARM COUNTRIES. IT TASTE SWEET AND RECALLS A LITTLE THAT OF ARTICHOKE

YAM

A CLIMBING PLANT. ITS VERY LARGE ROOT IS EDIBLE AND IS PREPARED IN THE SAME WAY AS THE SWEET POTATO. A STARCH PRODUCT IS ALSO EXTRACTED FROM YAMS AND IS MUCH USED IN COOKERY AND CONFECTIONARY. IT IS CALLED GUIANA ARROWROOT.

3. BULBS

ARE LEAF BASES SWOLLEN WID WATER AND CARBOHYDRATES STORED FOR THE NEXT YEARS GROWTH. THEY GROW VERY CLOSE TO THE GROUND JUST SLIGHTLY ABOVE ITS ROOTS.

EXAMPLES:

ONION – BIENNAL PLANT, NATIVE OF ASIA AND PALESTINE, WHICH HAS BEEN CULTIVATED FROM EARLIEST TIMES. THIS VEGETABLE OF THE LILACEAE FAMILY WAS SO GREATLY PRIZED IN EGYPT THAT IT WAS WORSHIPPED. IT CONTAINS A STRONG AND ACRID SULPHURETTED ESSENCE WHICH CAUSES WATERING OF THE EYES AND RUBEFCTION OF THE SKIN BUT DISAPPEARS IN THE COOKING PROCESS.

LEEKS

-HARDY BIENNIAL PLANT, THE ORIGINS OF WHICH GO BACK A VERY LONG WAY, WHICH HAS NEVER BEEN FOUND IN ITS WILD STATE AND IS BELIEVED TO BE A CULTIVATED VARIETY OF ORIENTAL GARLIC. THIS PLANT, WHICH IS MAINLY USED AS A CONDIMENT FOR THE STOCKPOT OR AS AN INGREDIENT OF HOMEMADE SOUPS, CAN ALSO BE PREPARED IN VARIOUS WAYS AS A VEGETABLE ON ITS OWN.

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GARLIC

A PERENNIAL PLANT, DISTINGUISH BY ITS STRONG SMELL, CULTIVATED FOR ITS BULB. IT IS ALSO CALLED “POOR MAN’S THERIAC AND HERBS AUX AULX (GARLIC HERB).

SHALLOT

A POT VEGETABLE WHICH ACCORDING TO CANDOLLE (FRENCH BOTANIST) IS MERELY A DERIATIVE OF THE ONION, WITH A SLIGHT TASTE OF GARLIC. SOME PEOPLE FIND SHALLOT MORE READILY DIGESTIBLE TNAN ONION.

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4. AQUEOUS – means containing water

EXAMPLES:CUCUMBER – GENIUS OF PLANTS BELONG

TO THE GROUP FAMILY, WITH LARGE ELONGATED FRUITS. THIS VEGETABLES IS VERY WATERY AND CONTAINS VERY LITTLE NUTRITIVE VALUE. ORIGINATED IN THE NORTH-WEST OF INDIA WHERE THEY GROW IN A WILD STATE. THEY HAVE BEEN CULTIVATED IN HINDUSTAN FOR 3,000 YEARS.

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5. LEAVES

IN THE PROCESS CALLES PHOTOSYNTHESIS ,LEAVES USE SUNLIGHT TO PRODUCE FOOD ( IN THE FORM OF SUGAR) PLUS OXYGEN.

EXAMPLES:

CABBAGE – THE SPECIES TYPE SEEMS TO BE OF EUROPEAN ORIGIN AND PRIOR TO THE ARYAN INVASION. HIGHLY ESTEEMED BY THE GREEKS AND PARTICULARLY BY THE ROMANS, THE CABBAGE SEEMS TO HAVE BEEN UNKNOWN TO THE HERBREW.

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Lettuce

A PLANT WHICH GROES WILD ALL OVER EUROPE, IN THE CAUCASUS AND IN INDIA. THE WORD LETTUCE COMES FROM THE LATIN “LACTUCA”, FOR LETTUCE, WHEN IT IS CUT, EXUDES A MILKY JUICE.

SPINACH

A POT VEGETABLE CULTIVATED FOR ITS LEAVES. IT IS OF PERSIANL ORIGIN. IT WAS UNKNOWN TO THE ROMANS AND TRANSPLANTED TO THE EUROPE BY THE MOORS. IT HAS BEEN GREATLY IMPROVED BY THE CULTIVATION. SPINACH CONTAINS A VISCOUS SUBSTANCE BY THE VIRTUE OF WHICH IT HAS LAXATINE PROPERTIES.

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6. FLOWER HEADS/ BRASSICAS

ANY OF VARIOUS PLANTS OF THE GENUS BRASSICA OF THE MUSTARD FAMILY, INCKUDING CABBAGE, BROCOLLI, AND TURNIP. THESE TYPE OF VEGETABLE GROWS SOMEWHAT LIKE AN EDIBLE FLOWERY PLANTS. SOME BRASICCAS ARE BEING CONFUSED AS A LEAFY VEGETABLES SUCH AS CABBAGE . THEIR MAJOR DISTINCTION IS THAT THEY DO HAVE THEIR OWN LEAVES HOWEVER IT IS NOT EDIBLE, WHAT IS EDIBLE IS USUALLY THE SOMEWHAT FLOWERY BUNCH THAT GROWS DURING MATURITY.

EXAMPLES:

CAULIFLOWER – THESE VEGETABLES ARE ORIENTAL IN ORIGIN AND HAVE BEEN KNOWN IN THE ITALY SINCE THE 16TH CENTURY. ADELICATE FOOD WHICH MUST ALWAYS BE BOUGHT WITH ITS GREEN LEAVES (WHICH ARE IN FACT EDIBLE), AN INDICATION OF FRESHNESS.

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BROCCOLI FLOWER THE FLOWER HEADS WHICH

DEVELOP IN THE LEAF AXILS ARE EATEN BEFORE THEY ARE FULLY GROWN. THEY ARE ASO CALLED BROCCOLI TIPS. IT IS ALSO EATEN FOR ITS LEAVES AS WELL AS ITS FLOWERS.

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7. STEMS/SHOOTS – a slender stalk supporting or connecting NOTHER

PLANT, SUCH AS A LEAF OR FLOWER EXAMPLES: CELERY – THIS PLANTS CONTAINS AN

ESSENTIAL OIL, WHICH IS HIGLY AROMATIC. ACCORDING TO THE DIFFERENT VARIETIES, EITHER THE STEMS ARE EATEN, ELONGATED BY TRUSSING OR CULTURE IN THE DARK, OR THE ROOTS (CELERIAC). BOTH ARE EATEN RAW IN SALAD OR COOKED.

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ASPARAGUS

A GENUS OF LILIACEAE, CONTAINING MORE THAN 100 SPECIES FOUND IN THE TEMPERATE AND WARM REGIONS OF EUROPE AND AMERICA. ASPARAGUS GROWS WILD IN MEADOWS AND BUSHY PLACES, ESPECIALLY IN SANDY SOIL, OVER A GREAT PART OF FRANCE, AS WELL AS ON SNDY COASTS ON THE ATLANTIC AND THE MEDITERRANEAN SIDE.

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8. FUNGI OR MUSHROOM- these are almost the only vegetable foodstuff

that does not derive from green plant. EXAMPLE:

MUSHROOMS- CRYPTOGAMUS PLANTS, DEVOID OF CHLOROPHYLL, OF WHICH THERE ARE GREAT NUMBER OF SPECIES, SOME EDIBLE, OTHERS ARE POISONOUS.

THERE ARE THREE MORE COMMON GROUPS, BUTTON (buds that have not opened) and cups (larger, showing gills) should have clean firm, white caps and fleshy stems. Mushrooms dry out quickly. Store unwashed in a closed container in the bottom of the refrigerator. There is, no need to peel cultivated mushrooms, and a light washing is usually adequate. Do not soak in water, as this dilutes their taste and causes vitamin loss. To slice, cut through the cap and stem to form slices in an umbrella shape. If the mushrooms need to be a sturdier shape, cut each in half and then in quarters.

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9. VEGETABLE FRUIT – this type of vegetable is probably the most widely used. These are the types of vegetables that bears edible fruits.

EXAMPLES:

PEPPER – FRUIT OF THE PEPPER PLANT, A GENUS OF VINE-LIKE SHRUBS, A NATIVE OF THE INDIAN ARCHIPELAGO. IT WAS ONE OF THE FIRST SPECIES TO BE INTTODUCED INTO EUROPE. IT IS MUCH USED AS CONDIMENT, ENTERING INTO ALMOST ALL THE CULINARY PREPARATIONS, IT IS AN EXCITANT AND A STIMULANT, AND IT’S ABUSE MUST BE AVOIDED.

THERE ARE TWO KINDS OF PEPPER IN COMMERCE; BLACK PEPPER (with a greenish-black wrinkled surface and white pepper ( which is the same seed free from the skin and the fleshy part of the fruit; it is less pungent and less aromatic than black pepper.

TOMATO

- HERBACEOUS PLANT OF SOUTH AMERICA ORIGIN, OF WHICH THERE ARE MANY VARIETIES, WITH RED OR YELLOW, ROUND OR OVAL FRUIT. SOMETIMES THESE FRUITS ARE CALLED “POMMES D’ AMOUR” (LOVE-APPLES)

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10. PODS/SEEDS

THESE TYPES OF VEGETBLES ARE MOST COMMONLY KNOWN AS LEGUMES. THESE USUALLY HAVE PODS THAT CONTAIN SEEDS. BOTH PODS AND SEEDS ARE EDIBLE. IN SOME INSTANCES, SOME OF THE SEEDS WOULD BE DRIED AS MUNG BEANS. DRIED SEEDS ARE GENERALLY CLASSIFIED AS PULSE VEGETABLES. THESE TYPES OF VEGETABLES ARE HIGH IN PROTEIN.

THE MANY DIFFERENT VARIETIES CAN BE PUT INTO

THREE GROUPS. THE FIRST IS THOSE WHICH HAVE THE WORD

‘PEA’ IN THEIR NAME EXAMPLES:

CHICKPEAS, MARROWFAT PEAS, GREEN SPLIT PEAS AND YELLOW SPLIT PEAS.

CHICKPEAS

MARROWFAT PEAS

GREEN SPLIT PEAS

YELLOW SPLIT PEAS.

IN THE SECOND GROUP AND THERE ARE RATHER MORE OF THESE- ARE THOSE WITH THE WORD ‘BEAN’ IN THEIR NAME,

EXAMPLES:

ADUKI BEANS, BLACK-EYE BEANS, BLACK BEAN, BUTTER BEANS, CANNELINI BEANS, FLAGEOLET BEANS, HARICOT BEANS, MUNG BEANS, PINTO BEANS, RED KIDNEY BEANS.

ADUKI BEANS

BLACK-EYE BEANS

BLACK BEAN

BUTTER BEANS

CANNELINI BEANS

FLAGEOLET BEANS

HARICOT BEANS

MUNG BEANS

PINTO BEANS

RED KIDNEY BEANS

THE THIRD GROUP, ‘LENTILS’ ARE THE SEEDS OF ONE PARTICULAR PLANT (IT GROWS MAINLY IN THE MEDITERRANEAN AND WEST ASIA). THEY COME IN A RANGE OF COLOURS, WHOLE AND SPLIT. SPLIT LENTILS ARE INCLINED TO BREAK UP IT OVERCOOKED. BROWN LENTILS, FROM CANADA,RETAIN THEIR SHAPE WELL DURING COOKING.