Ch_22_Vegetables - Ch 22 Vegetables The most important part...

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Ch 22 Vegetables The most important part of the chapter is the nutrition, Purchasing and storing, and applying various cooking methods. They start after the long list of different types of vegetables. Identifying Vegetables 1. Cabbages a. Brassica or cabbage family b. Quick growing, cool weather crops. c. Inexpensive, readily available, easy to prepare. 2. Bok Choy a. AKA Pok Choy b. White stemmed variety of southern Chinese cabbage c. Appearance i. Tightly packed green leaves with long white ribs attached at bottom of stem ii. Stalks: crisp and mild with a flavor similar to romaine lettuce. 3. Broccoli a. Type of flower b. Appearance i. Grayish green leaves topped with one or more heads of green florets c. Serve warm or cold d. Available all year 4. Brussels Sprouts a. Produces numerous small heads arranged in neat rows along a thick stalk b. Choose those which are ¾ to ½ inches in diameter c. Should be bright green and free of blemishes d. Available September through February 5. Cauliflower a. King of cabbage family b. Appearance i. One flower or head surrounded by large green leaves ii. Composed of creamy white florets c. Can be cooked whole or cut4 into separate florets for steaming, blanching or stir frying 6. Head Cabbage
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a. Appearance i. Large firm round head ii. Rightly packed green leave iii. Red or purple cabbage is a different strain but is still ‘cabbage’ b. Can be braised, steamed, or stir frie 7. Kale a. Appearance i. Large ruffled curly or bumpy leaves b. Goes well with rich meats c. Typically boiled stuffed or used in soups 8. Kohlrabi a. Bulbous stem vegetable created by cross breeding cabbages and turnips b. Appearance i. Skin may be light green, purple, or green with a hint of red ii. Interior flesh is white c. Can be eaten raw d. Can be cooked, whole, sliced, or diced, and moist heat cooking methods 9. Napa Cabbage a. Known as Chinese cabbage b. Appearance i. Stout elongated head with relatively tighly packed pale green leaves c. Available all year 10. Savoy a. Appearance i. Curly or ruffled leaves ii. Leaves in different shades of green and purple b. Taste i. Moist ii. More tender than common green and red cabbages c. Can be eaten raw but is particularly well suited for sit frying or steaming Fruit Vegetables 1. Avocados a. Appearance i. pear shaped fruits, rich high fat flesh ii. large inedible oval shaped seed pit iii. smooth green skin
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iv. can also have pebbly , almost black skin b. Cooking i. Popular containers for chilled meat, fish, shellfish, or poultry salads
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This note was uploaded on 04/28/2010 for the course HADM 2236 taught by Professor Spies during the Spring '09 term at Cornell University (Engineering School).

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Ch_22_Vegetables - Ch 22 Vegetables The most important part...

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