Vegetables & Fruits

Classification of Vegetables, Colour Pigments in Vegetables and Effects of Heat, Acid and Alkali on each of them, Cuts of Vegetables Classification of Fruits, Uses of Fruits, Salad & Salad Dressing.

Classification of Vegetables: Vegetables can be classified into various categories based on their characteristics. Here are some common classifications:

Root Vegetables: These are vegetables that grow underground, such as carrots, potatoes, beets, and radishes.

Leafy Vegetables: These vegetables have edible leaves and include lettuce, spinach, kale, and cabbage.

Cruciferous Vegetables: These vegetables belong to the Brassicaceae family and include broccoli, cauliflower, Brussels sprouts, and bok choy.

Stem Vegetables: These vegetables have edible stems or stalks, such as asparagus, celery, and rhubarb.

Bulb Vegetables: These vegetables have a bulbous or enlarged base, including onions, garlic, and fennel.

Allium Vegetables: These are vegetables belonging to the Allium family and include onions, leeks, and shallots.

Cucurbitaceous Vegetables: This category includes vegetables like cucumbers, squash, pumpkins, and zucchini.

Nightshade Vegetables: These vegetables belong to the Solanaceae family and include tomatoes, eggplants, and peppers.

Legumes: These vegetables are seeds or pods of plants and include beans, lentils, peas, and chickpeas.

Tuberous Vegetables: These are vegetables that have an enlarged underground storage structure, such as sweet potatoes and yams.

Colour Pigments in Vegetables and Effects of Heat, Acid, and Alkali:

Vegetables contain various pigments that give them their distinct colors. The effects of heat, acid, and alkali on these pigments can alter their color and sometimes affect their nutritional value. Here are some common color pigments and their reactions:

Chlorophyll: This green pigment is responsible for the green color in vegetables. Heat can cause chlorophyll to break down, resulting in a duller green color. Acidic ingredients may intensify the green color, while alkali substances may cause chlorophyll to turn olive or grayish.

Carotenoids: These pigments range from yellow to orange and red. Heat generally does not affect carotenoids significantly, but it can make them more accessible to the body. Acidic ingredients may help retain the bright color of carotenoids, while alkali substances may cause them to turn a deeper shade of yellow or orange.

Anthocyanins: These pigments provide red, purple, and blue colors. Anthocyanins are sensitive to heat and can become duller or turn brownish when cooked for a long time. Acidic ingredients may help retain the red color, while alkali substances may cause them to turn blue or green.

Cuts of Vegetables:

Different cuts of vegetables are used in cooking to achieve various textures and presentations. Some common cuts include:

Diced: Vegetables cut into small, uniform cubes.

Julienne: Vegetables cut into long, thin strips.

Brunoise: Vegetables cut into small dice, usually around 1/8 inch in size.

Chiffonade: Leafy vegetables or herbs cut into thin ribbons.

Mirepoix: A mixture of diced onions, carrots, and celery used as a flavor base in many dishes.

Batonnet: Vegetables cut into long, rectangular sticks.

Paysanne: Vegetables cut into small, thin squares or diamonds.