VegetablesVegetablesVRQ2 TheoryVRQ2 Theory

Unit 708Unit 708UPK 708UPK 708

Plants and HumansPlants and Humans Plants being immobile, have to produce Plants being immobile, have to produce

all their own energy and foodall their own energy and food This is performed by Chlorophyll, which This is performed by Chlorophyll, which

uses the energy from sunlight and uses the energy from sunlight and Carbon dioxide in the atmosphere to Carbon dioxide in the atmosphere to produce Glucoseproduce Glucose

The plant then uses the Glucose to The plant then uses the Glucose to construct other carbohydrates required to construct other carbohydrates required to growgrow

Plants and HumansPlants and Humans Plants obtain their water and trace Plants obtain their water and trace

element needs from the soilelement needs from the soil Animals cannot synthesise their own Animals cannot synthesise their own

complex molecules from light and water, complex molecules from light and water, so obtain them from other living forms by so obtain them from other living forms by eating themeating them

Plants have always been the main Plants have always been the main source of food for the Human diet source of food for the Human diet

Plants as FoodPlants as Food Since plants are immobile, they have Since plants are immobile, they have

evolved many ways of defending evolved many ways of defending themselves: Poisons, Bitterness, themselves: Poisons, Bitterness, Chemical Repellents and Physical Chemical Repellents and Physical DeterrentsDeterrents

Humans have overcome these defences Humans have overcome these defences by selective breeding of crop species, or by selective breeding of crop species, or by the application of heatby the application of heat

Some plant foods are prized for their Some plant foods are prized for their bitterness (kerala, roquette etc)bitterness (kerala, roquette etc)

Classifications of VegetablesClassifications of Vegetables The main types of edible vegetables can be separated The main types of edible vegetables can be separated

into 9 groups;into 9 groups; RootsRoots- Grows underground or at the surface, little or no - Grows underground or at the surface, little or no

starchstarch TubersTubers- Grows underground, contains starch- Grows underground, contains starch StemsStems- edible part is the stem- edible part is the stem LeavesLeaves- edible part is the leaf- edible part is the leaf FlowerheadFlowerheads- edible part is the flowerheads- edible part is the flowerhead FungiFungi- the fruit of Mycelia, contains no chlorophyll- the fruit of Mycelia, contains no chlorophyll LegumesLegumes- Fresh Beans and Peas- Fresh Beans and Peas Vegetable Fruits- Vegetable Fruits- Fruits that are eaten as vegetablesFruits that are eaten as vegetables BulbsBulbs- Any edible plant from the onion family- Any edible plant from the onion family

Root VegetablesRoot Vegetables Roots are the main way for vegetables to Roots are the main way for vegetables to

draw nutrients into the plant itselfdraw nutrients into the plant itself Depending on the amount of fibre in the Depending on the amount of fibre in the

root, it can be tender or fibrousroot, it can be tender or fibrous This is dependant on what the plant root This is dependant on what the plant root

is going to do, store nutrients (young) or is going to do, store nutrients (young) or long term survivallong term survival

All root vegetables become fibrous with All root vegetables become fibrous with ageage

CarrotsCarrots

TubersTubers These are starchy roots of various plantsThese are starchy roots of various plants These starches are indigestible raw, but These starches are indigestible raw, but

digestible when cooked (gelated)digestible when cooked (gelated) Potatoes (+ sweet), Yams, Cassava, Potatoes (+ sweet), Yams, Cassava,

Manioc, Taro are all considered to be the Manioc, Taro are all considered to be the main sources of tuber vegetablesmain sources of tuber vegetables

Extremely versatile vegetable that can be Extremely versatile vegetable that can be transformed into various formstransformed into various forms

Jerusalem ArtichokeTaro/Dasheen/Yam

Cassava/Manioc

Tubers - QualityTubers - Quality Should be heavy for their sizeShould be heavy for their size Not dry or wrinkledNot dry or wrinkled No dry sunken or soft patchesNo dry sunken or soft patches No signs of sproutingNo signs of sprouting No signs of greennessNo signs of greenness

Stem VegetablesStem Vegetables Edible stemsEdible stems Should look tightShould look tight No dry patches/tipsNo dry patches/tips No wet/rotting tipsNo wet/rotting tips Should be full of Should be full of

moisturemoisture No damageNo damage Not limpNot limp Loosely tiedLoosely tied

FlowerheadsFlowerheads Should look freshShould look fresh Not dried outNot dried out No signs of yellowNo signs of yellow Tight budsTight buds Needs gentle cooking Needs gentle cooking

to prevent it going softto prevent it going soft Steaming maintains Steaming maintains

colour and shape, as colour and shape, as long as it is not long as it is not overcooked!overcooked!

Leaf Leaf VegetablesVegetables These should be a These should be a

vivid green, no dry vivid green, no dry edges and plumpedges and plump

Cabbages should be Cabbages should be heavy with a clean heavy with a clean fresh smellfresh smell

Should be lightly Should be lightly cooked to retain cooked to retain colour and nutritioncolour and nutrition

FungiFungi Should look fresh Should look fresh

and plumpand plump No signs of drynessNo signs of dryness Fresh smellFresh smell Don’t pick your own Don’t pick your own

wild fungiwild fungi Check for maggotsCheck for maggots Cook quickly and Cook quickly and

season at the endseason at the end

LegumesLegumes Should look freshShould look fresh No signs of drying at No signs of drying at

the edgesthe edges Pods should feel Pods should feel

firm and heavyfirm and heavy Beans should be Beans should be

plump with no plump with no wrinkles and heavy wrinkles and heavy for their sizefor their size

Vegetable Vegetable proteinsproteins These are made from These are made from

processed beans or processed beans or vegetables that have a vegetables that have a high protein content high protein content (Fungi / Soybeans)(Fungi / Soybeans)

The most well known is The most well known is Tofu (quorn, tempeh)Tofu (quorn, tempeh)

Bland and soft textureBland and soft texture Can absorb flavoursCan absorb flavours Press to remove excess Press to remove excess

waterwater

Deep frying and Deep frying and grilling adds texture grilling adds texture and flavourand flavour

Strong sauceStrong sauce

Cookery Methods – Deep Cookery Methods – Deep FryingFrying

For most vegetables For most vegetables deep frying in a yeast or deep frying in a yeast or tempura style batter is tempura style batter is suitablesuitable

It is a fast cookery It is a fast cookery method that preserves method that preserves the flavour texture and the flavour texture and colour of the vegetablescolour of the vegetables

Should be cooked a la Should be cooked a la minute and served minute and served immediatelyimmediately

Deep Frying - contDeep Frying - cont

Pommes PaillePommes Paille ChipsChips Pont NeufPont Neuf Good way to cook tubersGood way to cook tubers Need to blanch in hot oil Need to blanch in hot oil

first to cook (140 c)first to cook (140 c) Finish cooking inFinish cooking in hotter hotter

fat to crisp (180-190c)fat to crisp (180-190c) Animal fat is better, as it Animal fat is better, as it

stays crisper longer stays crisper longer (dripping/goose fat)(dripping/goose fat)

Baking/RoastingBaking/Roasting Good methods for Good methods for

tougher vegetables tougher vegetables (tubers)(tubers)

Certain vegetables can Certain vegetables can be hollowed out and be hollowed out and stuffed with rice or meat stuffed with rice or meat and finished in the ovenand finished in the oven

Adds a lot of flavour and Adds a lot of flavour and tenderises the tenderises the vegetablesvegetables

Should be held at 65 Should be held at 65 Celsius for hot serviceCelsius for hot service

Grilling/BBqingGrilling/BBqing Good method for Good method for

tender vegetables tender vegetables that require short that require short cooking times.cooking times.

Adds good flavour.Adds good flavour. Dry method, needs Dry method, needs

bastingbasting Needs constant Needs constant

attention, danger of attention, danger of burningburning

Stir FryingStir Frying

Quick method of Quick method of cookery, far eastern in cookery, far eastern in originorigin

Vegetables need to be Vegetables need to be cut into uniform sizescut into uniform sizes

Allow faster heat Allow faster heat penetrationpenetration

Liquid can be added to Liquid can be added to generate steam to speed generate steam to speed the cooking processthe cooking process

Duchesse PotatoesDuchesse Potatoes Boiled mashed Boiled mashed

potatoespotatoes Egg yolks, nutmeg, Egg yolks, nutmeg,

butter, seasoningbutter, seasoning Piped with a star Piped with a star

nozzle into spiral nozzle into spiral shapesshapes

Must be even in sizeMust be even in size 2 per portion2 per portion Even glazingEven glazing Enough for all coversEnough for all covers

Potato LyonnaisePotato Lyonnaise Potato, boiled till just Potato, boiled till just

below fully cookedbelow fully cooked Cooled, peeled slicedCooled, peeled sliced Fry in hot fat, moving all Fry in hot fat, moving all

the time till goldenthe time till golden Drain, add a knob of Drain, add a knob of

butter, chopped parsley, butter, chopped parsley, sautéed onions, sautéed onions, seasoning and chopped seasoning and chopped parsleyparsley

Preservation of VegetablesPreservation of Vegetables Canning, pickling, Canning, pickling,

drying, preserves, are drying, preserves, are all good ways to keep a all good ways to keep a glut of vegetables.glut of vegetables.

Adds flavourAdds flavour

Keeps without Keeps without refrigerationrefrigeration

AvailabilityAvailability Tenderises Tenderises

(chutneys)(chutneys)

Questions ????