3.1: Introduction to Vegetables

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Learning Objectives

Identify a variety of vegetables
Purchase vegetables appropriate for your needs
Store vegetables properly
Understand how vegetables are preserved
Prepare vegetables for cooking or service
Apply various cooking methods to vegetables

Long overcooked and underrated, vegetables are enjoying a welcome surge in popularity. Gone are the days when a chef included vegetables as an afterthought to the "meat and potatoes" of the meal. Now properly prepared fresh vegetables are used to add flavor, color and variety to almost any meal.

Many restaurants are featuring vegetarian entrees, an extensive selection of vegetable side dishes or an entire vegetarian menu. This trend reflects the demands of more knowledgeable and health-conscious consumers as well as the increased availability of high-quality fresh produce.

The term vegetable refers to any herbaceous plant that can be partially or, wholly eaten. An herbaceous plant has little or no woody tissue. The portions we consume include the leaves, stems, roots, tubers, seeds and flowers. Vegetables contain more starch and less sugar than fruits. Therefore, vegetables tend to be savory, not sweet. Also unlike fruits, vegetables are most often eaten cooked, not raw.

MASTER CLASSES – VIDEO ON ASPARAGUS

Two chefs
Two preparations
Two cooking methods

Thomas Keller and Gordon Ramsey: https://www.masterclass.com/homepage