day 2 - lettuce, greens, cabbage, herbs
TRANSCRIPT
Unit 5 - Lettuces, Salad Greens,Cooking Greens
Based upon lectures and assigned readings, you should, by the end of this class, be able to…
Visually recognize, and use proper terms in reference to lettuces, salad greens, and cooking greens as presented in the lab sessions;
Lettuces, Salad Greens,Cooking Greens
List and explain the major selection factors when purchasing lettuce, salad greens, and cooking greens;
Lettuces, Salad Greens, Cooking Greens
Compare and contrast the members of the lettuce, salad greens and cooking greens group based on potential culinary use. Focus on similarities and/or differences in terms of identity, texture, flavor, and suitability for use in a variety of applications.
Key Terms ethylene gas
seed stem
aromatic
tip burn
hydroponic
bitterness
volatile oils
Lettuces
Iceberg
Butterhead (Bibb or Boston)
Romaine
Green Leaf
Red Leaf
Specialty
General Selection Factors for Lettuces, Salad, and Cooking Greens
Depending on the variety: Head lettuces should be uniformly shaped, evenly colored,
light to medium green, exteriors darker graduating to lighter interiors
Leaf textures vary from firm to tender, smooth to ruffled, with no discoloration, or tip burn
Sizes range from baby to full grown heads Heads should feel full and compact, springy, but not hard
regardless of size, with no interior yellowing Growth of the seed stem should not protrude more than one-
third into the head
Cooking greens, particularly spinach should not have numerous coarse stems
General Selection Factors for, Lettuces Salad, and Cooking Greens (cont.)
No visible signs of: pest damage/blemishes wilted and flabby leaves dried translucent outer leaves russet spotting from ethylene gas
exposure decay
Iceberg Lettuce
Butterhead (Bibb or Boston)
Romaine
Green Leaf
Red Leaf
Baby Mixed Lettuces This is a mix of
different miniature lettuces.
Commercial mixes may include: lolla rosa, red or green oak, red or green romaine, tango, and bibb.
Salad Greens
Mache Belgian Endive Frisee Escarole Arugula Radicchio Watercress
Mache
Belgian Endive
Frisee
Escarole
Radicchio
Arugula
Watercress
Spring Salad Mix This is a mix of
different young salad greens.
Commercial mixes usually include arugula, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens
Cooking Greens
Mustard Greens Swiss Chard Spinach Dandelion Greens Beet Green
Mustard Greens
Red or Green Swiss Chard
Spinach
Dandelion Greens
Beet Greens
Study Questions
What is the flavor component that distinguishes the salad greens grouping?
How long can the seed stem be in a head of lettuce of acceptable quality?
What effect does ethylene gas have on leafy greens?
Name four members of the lettuce group. Name four members of the cooking green
group. Name four members of the salad green group.
Unit 6Cabbage Category
Learning Objectives Based upon lectures and assigned readings,
you should, by the end of this class, be able to…
visually recognize and use proper terms to refer to cabbages as presented in lab sessions;
list and explain the quality factors when purchasing cabbages according to quality information given in the course guide, and
compare and contrast within the members of the cabbage family based on potential culinary use. Focus on similarities and/or differences in terms of identity, texture, flavor and suitability for use in a variety of applications.
Key Terms crown
curd
floret
bloom
lignin
seed stem
sulphurous
Cabbage Group
Green Cabbage Red Cabbage Napa Cabbage Savoy Cabbage Kale Collard Greens Brussels
Sprouts
Bok Choy Broccoli Cauliflower Broccoflower Kohlrabi Broccoli Rabe
General Selection Factors for Heading Types (Green, Red, Napa, Savoy)
Firm to hard, solid, heavy in relation to size Heads should be uniformly shaped, evenly
colored, light to medium green, exteriors darker graduating to lighter interiors
Outer wrapper leaves should fit loosely, but too many will cause excessive waste
No visible signs of pest damage (worm damage, fungal spot), blemishes, decay, wilting or flabby leaves
Appearance of a healthy “bloom” on surface
General Selection Factors for Other Cabbages Brussels sprouts should be fully round
and not excessively large Bok Choy should have wide, smooth
white ribs that are crisp and extend into the leafy green tops free of grey cast
Broccoli Rabe should have small green flower buds, full green leaves attached to medium round stems
Selection Factorsfor Broccoli
Firm, compact, bud clusters with dark even green to blue green coloring (or with a purple cast) and sturdy light green stalks with small green leaves
High proportion of crown to stem Buds should not be loose, spreading or
show any signs of open yellow flowers No wilting, soft stalks, or yellow and/or
brown discolorations due to poor handling
Selection Factors forCauliflower
White to creamy-white heads, with an even, compact and dense surface, clean curds, and healthy green jacket leaves firmly attached to a short stem
A slight granular or “ricey” texture does not effect the quality of a compact curd
No spreading or severely uneven, raised buds No yellowish hue (over maturation) No brown speckling, flabby or bruised curds,
no wilted or yellow leaves, no signs of mold
Selection Factors forBrussels Sprouts Firm, solid, heavy in relation to size Heads should be a uniform round shape,
evenly colored, light to medium green, exteriors darker graduating to lighter interiors
Small outer wrapper leaves may fit loosely, but too many will cause excessive waste
No visible signs of pest damage (worm damage, fungal spot), blemishes, decay, wilting or flabby leaves
Appearance of a healthy “bloom” on surface
Green Cabbage
Red Cabbage
Napa Cabbage
Savoy Cabbage
Kale
Collard Greens
Brussels Sprouts
Upon receipt, check for appropriate size…….
Broccoli Rabe
Bok Choy
Broccoli
Cauliflower
Broccoflower
Kohlrabi
Study Questions
1). List all the different produce items in the cabbage category.
2). What are the four major varieties of heading cabbages?
3). How would over maturity be indicated in broccoli? Cauliflower?
Unit 11 – Herbs Basil Bay Leaf Cilantro Chervil Chives Dill Marjoram Mint
Oregano Parsley, Curly Parsley, Flat
Leaf Rosemary Sage Tarragon Thyme
Unit 11 Key Terms Herb Spice Pectin Volatile oils Ambering Shatter Bloom
Climacteric Non-climacteric Controlled
atmosphere storage
Mealy Malic acid
Basil
Bay Leaf
Cilantro
Chervil
Chives
Dill
Marjoram
Mint
Oregano
Parsley, Curly
Parsley, Flat Leaf
Rosemary
Sage
Tarragon
Thyme