Vegetable & fruit cookery

Vegetable and fruit• Vegetable is a culinary term which generally refers to an edible

part of a plant. All parts of herbaceous plants eaten as food by humans, whole or in part, are normally considered vegetables.

• A fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues. Fruits are the means by which flowering plants disseminate seeds.

Fruit cookery• Fruits are sweet and are extensively used in sweet dishes,

puddings, pies and jellies. But they are also used to flavor savory dishes like Sole Veronique, Duck with orange sauce & some pork dishes.

• APPLES AND PEARS: These grow in similar ways, have similar structures and are the most commonly used and available fruits. Their flesh is different, with the crispness of the apples contrasted to the juicy smoothness of pears.

• BERRIES: Most, especially strawberries, raspberry, blueberries are very fragile and range in texture from the dryness and sourness of the cranberries to the softness and sweetness of raspberries.

Fruit cookery• CHERRIES: Grown in numerous varieties and come in shades

of red. They vary in texture from hard and crispy to soft and juicy. The flavors run from sweet to sour.

• CITRUS FRUITS: Grapefruits, lemons, limes, oranges and tangerine are the most common citrus fruits. They range in flavor from sweetness of oranges to the tartness of lemon.

• GRAPES: These are juicy fruits, most with seeds that grow in clusters on vines. They are used in both in eating and wine making.

• MELONS: These are fragrant, succulent fruits, most of which are related to squashes. Come in various varieties, the most common being the watermelon, honeydews, watermelons and muskmelons.

Fruit cookery• PEACHES, APRICOT AND NECTARINES: Peaches are sweet

and juicy, have distinctively fuzzy skin and come in many varieties. Apricots resemble peaches in some way. They have a slightly fuzzy skin, but are smaller with drier flesh. Nectarines are similar in shape, color, & flavor to peaches but have a smooth skin and flesh resembling that of plums.

• PLUMS: Possible colors are red green purple or shades in between. When ripe they are sweet and juicy; some have sour skins that contrast nicely with the succulent flesh.

• RHUBARBS: Although technically a vegetable, it is often classified as fruit because of the way it is used. Only the reddish green stalks are eaten. It is usually cooked and sweetened.

• TROPICAL FRUITS: Bananas, dates, figs, kiwis, papayas, pomegranates and passion fruits are types of these.

Fruits

Apricot Nectarine Plum

Rhubarb Kiwi fruit Peach

Vegetables• Vegetables in a given family share texture, flavour and

appropriate cooking techniques.AVOCADO: These egg to pear shaped vegetables have green to

black leathery skins, which can be smooth or bumpy. Avocado flesh is buttery smooth, delicately flavored, green near the skin and yellow towards the center.

CABBAGE FAMILY: Includes broccoli, brussels’ sprouts, cauliflower, kohlrabi, kale and many kinds of cabbages, all having similar flavour.

CUCUMBER, SQUASH AND EGGPLANT:Cucumber Squashes and Eggplant are the members of the gourd family. They have thick flesh, fairly tough rinds, and flat oval seeds.

Vegetables• LEAFY VEGETABLES: Most common in this variety is lettuce

of all sorts. Other varieties include spinach, swiss chard, radicchio, watercress, endives etc.

• MUSHROOMS: This is a type of fungus, many of which are edible. Some of the most common ones are Morels, Chanterelles, Shiitake and Woodear. The common domestic mushroom has a stem & a round parasol like cap.

• ONION FAMILY: All varieties share a pungent flavor and aroma. Some types are also used as vegetables. The most common varieties are leeks, garlic, yellow onion, scallions and shallots.

• BELL PEPPERS: Bell or sweet peppers are called so due to their shape. They come in different colors- red, yellow green even creamy white and purple.

Vegetables• CHILLY PEPPERS : These are related to bell peppers, but are

normally smaller and contain spicy volatile oils. Most of their fire is in the seeds. So the seeded ones will be less hot than the whole ones.

• POD & SEED VEGETABLES: These vegetables include fresh legumes such as peas, beans, and bean sprouts as well as corn and okra. All are best eaten young and fresh when they are sweetest and most tender.

• ROOTS AND TUBERS: They are rich in sugar, starch vitamins & minerals. Popular root vegetables include beets, carrots, celeriac, parsnip, radish and turnips. Tubers, which are enlarged bulbous roots capable of generating new plants, include potatoes, sweet potatoes, yams, Jerusalem artichokes etc.

Vegetables• SHOOTS AND STALKS: This family consists of plants that

produce shoots and stalks used as vegetables that includes artichokes, asparagus, celery, and fennel.

• TOMATOES: These succulent “vegetables” are actually berries. They come in colours from green to yellow to bright red. Basic types include small round cherry tomatoes, oblong tomatoes

and large beefsteak tomatoes.

Vegetables

Asparagus Broccoli Corn

Artichoke Assorted lettuceBrussels’ sprouts

Bell peppers Beefsteak tomatoAvocado

Vegetable cookeryGREEN VEGETABLES• Do’s

1. 1. Bring water to a vigorous boil before adding vegetables.2. 2. Remove vegetables when just done.3. 3. Refresh vegetables. i.e. put them on a bed of ice or under

running cold water. This brightens colour & stops carry – over cooking.

• Don’ts• a) Don’t add any acid. e.g., Lime Juice / Vinegar.• b) Greens discolour and become dirty brownish green.• c) Don’t add soda-bi-carbonate (cooking soda). It kills vitamins• d) Don’t cook with the lid on.

Vegetable cookeryRED VEGETABLES• Do’s• 1) Cook with skin on as they bleed a lot.• 2) Addition of vinegar or lime juice makes beetroot turn bright

red.• Don'ts• Don’t add alkali. e.g. : soda- bi- carbonate. WHITE VEGETABLES• Do’s

1. Addition of lime juice whitens cauliflower.• Dont’s

2. Do not add soda-bi-carbonate.

Thank you!!!