Food production

Various kinds of common vegetables used in professional kitchens.  Each vegetable listed below is described with its English name, scientific name, and Hindi name.  Some of these vegetables are of Western origin and are not cultivated in India and hence, they do not have Hindi names.  Broccoli  Scientific name: Brassica italica  Hindi: Hariyali gobi  Broccoli is a member of the brassica family and in a way it is related to cabbage and cauliflower.  Broccoli has been growing for more than 2000 years now and was first grown in Italy.  Brocco means 'arm branch in Italian. This green vegetable consist of clusters of tiny buds on a stem.  The stem is edible but usually not eaten as a vegetable dish; but is used in soups and sauces. It is available all year round.  How to Select  Broccoli should be bright green and the cluster bud should be firm.  The stem should be proportionately smaller than the flower bud. It should be seen that it is not infested with insects.  Any hole in the stem

Few Indian cuts of vegetables also are used in Indian kitchen here are all the list.. Download pdf here click here

 EFFECT OF HEAT ON VEGETABLES  Cooking is the application of heat to food in order to make it safer to eat, digestible, and more palatable.  Cooking also changes the appearance of food. Heat has to be applied food in order to cook it.  Heat breaks down the cellulose and the starches present, changes and blends flavours within the food, and also destroys bacteria in order to make food more digestible for humans.  Vegetables and other foods are composed of proteins, fats, carbohydrates, we and also small amount of minerals, vitamins, pigments colouring agents, and flavour elements.  Carbohydrates  Bosh sugar and starch are carbohydrates and are present in many forms in vegetable fruits, grains, beans, and nuts  Heat plays a very important role when applied to vegetables in terms of carmelizations and gelatinization. Caramelization is browning of sugars. The browning of sauteed vegetables is a form of caramelization.  When starch absorbs water and swelli, the process is known as gelatiniz

CONTROLLING THE CHANGES IN TEXTURE  The changes in texture while cooking vegetables need to be controlled. Thin can be done by various methods as discused in this section  Fibre Fibre structure in vegetables, including cellulose and pectin, gives shape and firmness to the vegetables. Cooking helps in softening some of these component.  The amount of libre varies in different vegetables, for example, tomatoes and spinach have fewer fibres than turnips or carrots.  Even the age of vegetables would determine the amount of fibre in it, for example, young baby carrots would have lees fibre as compared to older, lougher carrots.  In some vegetables, such as asparagus, the lip would have less fibre content than its stalk  Acids present in lemon juice, vinegar, and tomato products make fibre, firmer and also increase the cooking time  Sugar strengthens the cell structure and makes the fibre firm.  This is more applicable for fruits such as apples.  Apple sauce should be cooked and then sweeten

 PIGMENT AND COLOUR CHANGES  It is important for chefs to know the various kinds of pigments present in food and how they react to heat and various acidic and alkaline medium, as this would largely impact the style of cooking them.  The colour of a vegetable is determined by the pigment it contains. Pigment is the colouring matter within the cells and tissues of the plant.  The various types of pigments are affected differently by heat, acid, alkali, and other elements involved in cooking. To maintain as much colour as possible in cooked vegetables, one needs to know about these pigments, Guests may reject vegetable dishes if they do not like vegetable has trace amount of acid present in it and we shall see how this acid could be used favourably.  Flavones  It is the pigment present in white vegetables. It is present in potato, onion, cauliflower, white cabbage, cucumber, zucchini, and the white of celery.  This pigment stays white in an acid medium and turns yellow in an alkaline medi