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Download Unit 226 – Prepare vegetables for basic dishes Vegetable quality
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Unit 226 – Prepare vegetables for basic dishes Vegetable quality points Colour and ripeness Smell Firmness Shape and size Signs of decay - yellowing or browning Mould and softness Price Packaging General look of produce Vegetables as with any other ingredient must be checked for quantity, quality and type to make sure they meet the dish and recipe requirement. Quality points to look for in fresh vegetables Colour Firm and crisp Smell Shape and size Avoid Signs of decay Mould Sprouting Wilting It is always best to use vegetables in season, however most are available all year round now as they are imported from all over the world. Fruit and vegetables which are grown during their traditional growing season have a better taste and don't need as much fertilising. There is also a ready supply of certain fruits and vegetables when they are in season, which means they are better value. Locally grown, in-season food also uses less food miles. Vegetable classifications Bulbs Flowers Usually grow just below the surface of the ground and produce a fleshy, leafy shoot above ground. Bulbs usually consist of layers, or clustered segments. The edible flowers of certain vegetables. Fruits Vegetable fruit are fleshy and contain seeds. Fungi When referring to vegetables, fungi are commonly known as mushrooms. Leaves The edible leaves of plants. Roots Usually a long or round-shaped taproot. Seeds (Legumes) apart from sweetcorn, seeds grow in pods which are sometimes eaten along with the seed. The edible stalks of plants when the stalk is the main part of the vegetable. Vegetables which grow underground on the root of a plant. Stems Tubers e.g. fennel, garlic, leek, onion, shallot, spring onion e.g. artichoke (globe), broccoflower, cauliflower, broccoli, choi sum, courgette or other squash flowers, gai lan (Chinese sprouting broccoli) e.g. bitter melon, capsicum, chilli, choko, courgette, cucumber, eggplant, fuzzy melon, Indian marrow, marrow, plantain, pumpkin and squash, scallopini, tindora, tomatillo, tomato, turia (ribbed gourd) button white, Swiss brown, cup (opened not flat), enoki, oyster, Portabello (brown flat or cup), shiitake, truffle - black and white bok choy, Brussels sprout, cabbage, lettuce, ong choi, puha, radicchio, silverbeet, sorrel, spinach, tat soi, tung ho, watercress, witloof, wong nga baak (Peking cabbage) beetroot, carrot, celeriac, daikon, parsnip, radish, swede, turnip bean (green, French, butter, snake), broad bean, pea, snow pea, sweetcorn asparagus, celery, kohlrabi earth gem, Jerusalem artichoke, kumara, potato, yam Vegetables should be prepared immediately before cooking; if they are soaked in water valuable nutrients are lost. Because the most nutritious part of root vegetables and onions lies just under the skin, only a thin outer layer should be peeled away with a knife. If the vegetables are young, just scrape the surface lightly. The preparation methods will depend upon the dish requirement and the service style. Various tools and equipment are required for vegetable preparation Brown/green board, knives, slicing equipment, grater, preparation sink, and drainer. The correct tools and equipment must be selected to ensure the desired result is achieved and to avoid waste, accident and injury. Traditional French Vegetable cuts Julienne Thinly sliced vegetable sticks, 1mm-cm. The julienne cut can be done with a sharp chef's knife or with a French mandoline outfitted with the 2mm or 4mm julienne attachment. Brunoise An exact and fine dice, 2-3mm square or smaller. Begin with a julienne cut and create a fine cube dice by slicing the lengths with a chef's knife. Macedoine This is a diced cube 0.5cm (5mm) Larger than a brunoise cut. Typical vegetables that are used are carrot, onion, turnip, celery. Jardiniere Matchstick lengths and thicker version of the julienne cut to about 15mmx4mm The batons can be cut with a chef's knife or with a French mandoline equipped with the 7mm cutting blade. Paysanne Vegetables cut into thin slices at the cross section. Root vegetables such as carrots lend themselves well to this cut. A medium-sized carrot is cut in half lengthwise then halved again into quarter lengths. Thin slicing across these lengths gives a suitable pieshaped piece. Other paysanne shapes include squares, rough or perfect circles, and diamonds. UK Vegetable seasons Spring (March, April & May) Summer (June, July & August) Autumn (September, October & November) Winter (December, January & February) Vegetables: Asparagus Cauliflower Cucumber Jersey Royal New Potatoes Purple Sprouting Broccoli Radishes Savoy Cabbage Sorrel Spinach Spring Greens Spring Onion Watercress Aubergine Beetroot Broad Beans Broccoli Carrots Courgettes Cucumber Fennel Fresh Peas Garlic Green Beans Lettuce and Salad Leaves New potatoes Radishes Rocket Runner Beans Salad Onions Sorrel Tomatoes Watercress Beetroot Carrot Celeriac Fennel Field Mushrooms Kale Leeks Lettuce Marrow Potatoes Pumpkin Rocket Sorrel Squashes Sweetcorn Tomatoes Watercress Beetroot Brussels Sprouts Cabbage Cauliflower Celeriac Chicory Fennel Jerusalem Artichoke Kale Leeks Parsnips Potatoes Red Cabbage Swede Turnips Fruit: Rhubarb Blueberries Currants black, white and red Elderflowers Greengages Loganberries Plums Raspberries Strawberries Tayberries Apples Blackberries Damsons Elderberries Pears Plums Quince Sloes Apples Pears Healthy eating options when preparing vegetables Do not peel Prepare immediately before use Do not soak Minimum seasoning How you store fruit and vegetables will have a major impact on their taste and texture when you serve them. Almost everything can be stored in the refrigerator except for bananas, tomatoes, potatoes, lemons, and limes. These items should be kept in a cool, dry area, but will experience strange changes if kept at too cold a temperature.
