Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Vegetables and Fruit

No description

Scott Bradley

on 28 April 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Vegetables and Fruit

Task 1 Investigation Phase 1 Core As people are becoming more conscious of healthy eating, the serving of a variety of correctly cooked, colourful, attractively presented vegetables becomes increasingly important.

This can be achieved in a variety of ways: a small selection of vegetables served on a separate plate to the main course is popular when appropriate, as is the practice of placing dishes of vegetables on the table for customers to help themselves. There are also people who would welcome a small selection of vegetables served as a separate course. As fast world-wide transport is now the norm, the more exotic vegetables, which were previously unknown are now available and caterers, should learn how to prepare, cook and serve them. However, these should not replace but, rather, supplement freshly picked and cooked local produce, which will always be popular if correctly cooked, of good colour and attractively presented.

 When preparing vegetables they should be cooked as close to service time as possible, or prepared and blanched without over cooking. Over cooked vegetables loose their colour and vitamin and nutrient content. Different Types ROOT
NLN Vegetable database. Vegetables Are Divided Into Different Categories.
They Are As Follows: Root vegetables need to be cleaned well to remove soil, which can be a source of contamination. The bacteria Clostridium Perfingens and Bacillus Cereus are present in soil and are very harmful. Root Vegetables.
Carrots: Available all year round, good source of Vitamin A.

Turnips: Best between May – June.

Swede: Best between October – March.

Parsnips: Best between October – April. Types of Root Vegetables.
Beetroot: Not usually used as a vegetable, but boiled and pickled and used in salads.

Celeriac: Celery flavoured vegetable looks like a rough skinned turnip.

Radish: This is usually used as a salad item and not served as a hot vegetable.

Salsify: Often called an Oyster Plant, due to its oyster type flavour. Types of Root Vegetables. Carrot Parsnip Black Salsify Turnip Different Types of Roots. Celeraic Swede Beetroot Kohlrabi Different Types of Roots. Corn Salad Mustard & Cress Icicle Black Mouli Scarlet Globe & French Breakfast Different Types of Radish & Cress. Potatoes:40 different types:
Early crop: May – August. Main crop Sept – May.

Jerusalem Artichokes:Used in soups or served in a cream sauce.

Sweet Potatoes: Used in stir-fry dishes, requires prolonged cooking, slightly nutty taste. Types of Tuber Vegetables. Yam: Flourish in tropical climates and are similar to sweet potatoes.

Taro & Cassava: Also flourish in the tropics, both taste similar to potatoes. The Taro goes a greyish green colour when cooked.

Jicama: a Tropical tuber popular in Mexican dishes. Types of Tubers Yellow Sweet Orange Sweet Blue Potato Salad Potato Baking All Purpose
White New All Purpose
Yellow Different Types of Potatoes. Jerusalem Artichoke Jicama Yam Taro Cassava Different Types of Tuber. Onions: All year round, should have a firm and crisp outer skin.

Spring Onions: Best between May – September, used in salads and Chinese cooking.

Shallots: Best between September – October, classed as best bulb. Types of Bulb Vegetables. Leeks: All year round, must be well washed before using.

Chives: Best between May – August, used mainly as a garnish.

Garlic: All year round, best garlic comes from France. Types of Bulb Vegetables. Shallot Garlic Pickling Onion Banana Shallot Different Types of Bulbs. Leeks Tree Onion Spring Onions Welsh Onions Different Types of Bulbs. Spanish Onion Vidalia Onion Red Onion Yellow Onion Different Types of Bulbs. Cabbage: 4 main types, Green, Red, Chinese & Spring Green.

Curly Kale: Very dark leaf, no heart / core.

Sprouts: Should be small, compact with tight leafs.

Sorrel: Used in salads or cooked like Spinach. Types of Leaf Vegetables. Spinach: Deep green leaves, high in Iron.

Chard: Dark green leaf with white coloured stems.

Lettuce: Used in salads, wash thoroughly.

Watercress: High in Iron, store in iced water after picking. Types of Leaf Vegetables. Butterhead Iceberg Webb’s Rocket Different Types of Lettuce. Curly Endive Loosehead Chicory Mizuna Different Types of Lettuce. Cos Escarole Radicchio Lollo Rosso Different Types of Lettuce. Nettles Purslane Sorrel Dandelion Different Types of Green Leaf. Spinach Chinese Greens Spring Greens Different Types of Green Leaf. Curly Kale Chinese Leaves Swiss Chard Beet Greens Bok Choy Watercress Different Types of Green Leaf. Cauliflower: Best between March – December, should have bright white head.

Broccoli: All year round, firm green or purple heads.

Globe Artichoke: Best cooked with piece of Lemon attached to the bottom. Types of Flower Head Vegetables. Purple Cauliflower Purple & Green Broccoli Cauliflower: Best between March – December, should have bright white head.

Broccoli: All year round, firm green or purple heads.

Globe Artichoke: Best cooked with piece of Lemon attached to the bottom. Types of Flower Head Vegetables. Purple Cauliflower Purple & Green Broccoli Cauliflower Globe Artichoke Different Types of Flower Head. Cauliflower: Best between March – December, should have bright white head.

Broccoli: All year round, firm green or purple heads.

Globe Artichoke: Best cooked with piece of Lemon attached to the bottom. Types of Flower Head Vegetables. Celery: Used in Bouquet Garni, Soups or salads.

Chicory: Used as lettuce.

Fennel: Bulb like with a strong flavour, used in salads.

Asparagus:3 main types with white, green & purple heads. Types of Stem Vegetables. Celery Cardoon Fennel Asparagus Fiddlehead Fern Different Types of Stem Vegetables.
Broad Bean: Can be used as a salad item, mainly used as a hot vegetable dish.

French Bean: Used as a hot vegetable dish.

Runner Bean: Large ones can be stringy and tough. Types of Legumes & Pods.
Mange tout: Crisp flat underdeveloped pea. Stir-fried or sautéed.

Peas: Should be firm and crisp, sugar snap peas should be cooked like Mange tout.

Kenya Beans: Similar to French bean but grown in Kenya. Types of Legumes & Pods. Garden Peas in pod Sugar Snap Haricot Broad Different Types of Pods & Legumes Mange tout Bobby Bean Runner Bean Different Types of Pods Only purchase Fungi (Mushrooms) from reputable suppliers, do not use fungi that you are unsure of.

Some Fungi are poisonous and great care is needs to be taken to avoid them. Types of Edible Fungi.
Cep: Flat and brown in colour.

Chanterelle: Also known as Egg mushroom.

Morel: Very expensive, holes all over the mushroom.

Field Mushroom: Very woody looking. Types of Edible Fungi.
Open: Mostly used in general cooking.

Closed: Mostly used in general cooking.

Truffle: Black or White.

Shiitake: Flat topped. Types of Edible Fungi. Chestnut Button Horn of Plenty Shaggy Ink Cap Hedgehog Fresh Cep Oyster Chanterelle Different Types of Mushrooms & Fungi. Horse Parasol Black & White Truffle Shiitake Enoki Fresh Morel Dried Morel Different Types of Mushrooms & Fungi. Giant Puffball Dried Cloud Ear Straw Portobello Dried Cep (Porcini) Different Types of Mushrooms & Fungi. Tomato: Should be ripe and red, Cherry, Beefsteak, Plum.

Avocado: Must be ripe, soak in Lemon juice after preparing.

Aubergine: Egg plant, when prepared sprinkle with salt, removes excess water.

Cucumber: Used in salads, baby cucumbers are called Dills.

Capsicum: Peppers, green, yellow, red, black, white, orange. Types of Vegetable Fruits. Courgette: Also known as by their Italian name Zucchini.

Okra: Also known as Ladies fingers.

Baby Sweetcorn: Good source of Vitamin C & B1.(Marrow and Courgette are also known as a fruit).

Marrow: Best cooked by steaming or Par boiling.

Squash: Two types Summer & Winter Squash. Types of Vegetable Fruits. Cherry Sun Dried Tomatillo Different Types of Tomatoes. Beefsteak Plum Different Types of Tomatoes. White Aubergine Hass & Winter Avocado Aubergine Purple Aubergine Different Types of Aubergine & Avocado. Cucumber Ridge Cucumber Different Types of Cucumber. Yellow Green Red Different Types of Capsicums (Peppers). Large Dried Anaheim Jalapeno Ancho Bird Different Types of Chillies. Pumpkin Okra (Ladies Fingers) Baby corn & Corn on the Cob Different Types of Fruit Vegetables. Acorn Butternut Turban Hubbard Different Types of Winter Squash.
Courgette: Also known as by their Italian name Zucchini.

Marrow: Best cooked by steaming or Par boiling.

These types of Vegetables are also Fruit Vegetables. Types of Aqueous Vegetables. Spaghetti Marrow Vegetable Marrow Courgette Different Types of Aqueous Vegetables. OBJECTIVES The different types of Fruit and Vegetables The seasons and Nutritional Value The cost of fruit and Vegetables The preparation and cookery methods used
Full transcript