Vegatable pratiical Flashcards by kaylen scott

Fruit vegetables

-tomatoes
-chili pepper
-eggplant
-avacado
-sweet peppers
-tomatillos

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Cabbages

-acorn squash
-broccoli
-cauliflower
-broccoli rabe
- savoy cabbage
-red cabbage
-Brussels sprouts

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Greens

-spinach
-Swiss chard
- turnip greens
-collard greens
-mustard greens
-kale

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Legumes

-Green beans
-peas
-Wax beans
-corn
-black beans
-black-eyed peas
- Fava beans
-Great Northern beans
-lentils
-lima beans
-Navy beans
-pinto beans
-green beans
- red kidney beans
-soy beans

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Mushrooms

-Morels
-French beans
-portobello mushrooms
-truffles

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Onions

-shallots
-pumpkins
-yellow onions
-leeks
-garlic
-scallions

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Root vegtables

-turnips
-beets
-parsnips
-celery root
-jicama
-carrots
-button radishes
-radishes

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Seeds

Corn, peas

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Squashes, winter

-Butternut squash
-pumpkins

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Stalks and shoots

-Asparagus
-cardoons
-acorn squash
-artichokes
-celery
-fennel

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Squashes, summer

-patty pan
-zucchini
-yellow squash

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squashes, other

-Chayote
-cucmbers

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Best choice for cucumbers

-firm texture
-No soft spots

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Best choice on onions

-Hard
-dry cracky skins
-no sprouts

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Qauilty asparagus

tight tips
-straight stalks
- No more then inch of woody base
-bottom of a stalk

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Best greens

No yellow spots

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Best cabbage

-Firm tigthly packed head
-crisp leaves

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Best carrots

-No green shoulders
-break with a snap when bent

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Brocolli rabe

Bitter flavor

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Button of mushrooms

-white, tight, and closed
- showing no dark grills

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Best corn

-Good sized cornels
-closley packed
-moist silk
-green husk

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Best egg plant

-soft texture
-shiny skin

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Root vegatbles are at their peak during

-fall
-winter

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Cabbages are aviable

-year round

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Broccoli is avaiable

-year round

Asparagus peaks

-spring -summer

Fresh morel mushrooms are avaliable

-spring

Wax beans peaks

-summer

cauliflower avaiable

-year round

Zucchini fresh

-summer

Cardoons are ready

-winter

pattypan is fresh

-summer

Green beans are avaiable

-year-round

Itailain beans are

-summer

Fresh chanterelle msuhrooms are avaiable

-summer -fall

Truffles are harvested in

-winter

French beans are avaiable

year-round

Common purchase forms: Dry onions

50 pound mesh

Common purchase forms: Beets without tops

25 pound bags

Common purchase forms: bunch of spianch

20-22 ppund wooden crates contain 24 bunches

Common purchase forms: Asparagus

15 or 30 pound pack in crates

Common purchase forms: standard cucumbers

packed in 50-55 pound bushel cartons or smaller 24 count baskets

Common purchase forms: tomtoes

sorted by side, packed in 2 layers, 20 pounds

Common purchase forms:French beans

5 pound cases

Button mushrooms

10 pound baskets

Processed vegtables include__________

Both canned and frozen vegtables

Canned vegtables____ conisstent in quality and yield than fresh vegatbles

Green vegtables are ____ expensive than fresh vegtables

less

Green vegtables are more likley to lose theri color when ________

canned

Canned vegtables often have a slightly different flavor and apperance than their fresh counterparts becuase they are _____________________________

- cooked during the canning process

Frozen vegtables are ____ expensive then fresh

less

Frozen vegtables are _____ expenisve than canned vegtables

The Usda has a ____________ grading systm for both frsh and prossced vegtables

Mandatory

For most fresh vegtables, the top grade is eithr No 1. or ____

Fancy

For canned or frozen vegtables, the grades are US grade A or ___ Us grade B ______, Us grade C _____

Fancy Extra standard Standard

When grading processed vegtables, the product is scored on its character, color ____ and absence of defects

Uniformity of size

Heat in chile peppers is measured in _____

Scoville heat units

Shocking

plunging vegtables into ice water after cooking

# Al dente -Al dente -

- means to the tooth -cooked to the point that it gives some slight resistance to the tooth

Glazing

Giving somethiong shiny coating

Cellulose

rigid tissue in plants composed maily

Purpose of shocking

stop the cooking process

Blanching

partially cooking an item in rapidly boiling water

Vegtables cooked al dente are

Niether miushy nor crunchy

Human digestive system si unable to break down_____

cellulose

Chemical that gives green vegtables their color is

chlorophyll

Suace, reduced stock, or a process slimiar to sueting for

Glazing

Seasoning vegtables, adding salt during cooking also helps presevre the

chlorophll in vegtables

cooking breaks down vegatbles, making the texture more ____________

appleing amd easier to digest

Yellow and orange vegatbles are least effected by _____

Chef test texture of vegtables at

thickest part

Do acidc solutoins enhnace green vegatbles

Nutrinets in vegtables can become dissolvled in cooking water

True

alkanine solutoin persvred the color in green vegtables

true

Chefs try to limit the time vegtables are exposed to air,light, and heat in order to retian nutirnets as much as possiable

true

A chef determines cooking time based on

amount of cellulose

Adiing baking soda to cooking water helps

perserve the clor of green vegtables

Cooking extracts ___ carmleinzng vegtables

Natural suagrs

Gratiner method combines

bechamel- based saues, cheese, or breqad crumbs, to create browned surface on vegtable dishes

Beans and acdic ingrediants should not have salt added in the begiing becuase_____

It can prevent tenderness.add at end

blanching is done

as quiclky as possiable

Vegtables are stir fryed

in cmall even pices

Vegtables are braised by

covering them with a flovred liquid

vetables are grilled

thick pieces

Dried beans or olentilks ahould be

soaked overnight