List of Various kinds of vegetables used in food production kitchen??

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 would denote that the vegetable is infested with insects. 

How to Store 

Broccoli should be stored refrigerated at 4 to 5°C, in a perforated basket so that there is lot of room for it to breathe. 

It can be stored fresh up to three or four days, after which the green buds will discolour to yellowish green. 


Cabbage 



Scientific name: Brassica oleracea

Hindi: Bandh gobi

There are around 70 varieties of cabbage and they all belong to the brassica family.

Cabbages can be of different shapes,sizes, and colour and these characteristics make them useful for different purposes. 

The common thing in all cabbages is that there would be leaves closing on one another on a short stem. 

Cabbage is rich in fibre and vitamin C and also has compounds that can fight cancer.

Cabbage can be used in various forms. It can be used shredded for Chinese dishes or diced for pickles and curries. Cabbage can be boiled, roasted, or braised. 

Sauerkraut from Germany is a very popular braised cabbage dish. 

Red cabbage is very similar to the green cabbage and the only difference is the colour. 

How to Select

While selecting cabbage ensure that the colour is bright. Cabbage should be heavy for its size and firm when pressed. 

A loose cabbage would indicate the presence of air pockets and hence, chances of infestations. 

How to store

Store cabbage in 4 to 5°C in the refrigerator.

Carrot

Scientific name: Daucus carola 

Hindi: Gajar 

These root vegetables can be eaten raw as salad or cooked in stews, soups, stir-fries, and even desserts. 

Carrot cake from Switzerland or gajar ka halwa from India are few of the desserts that use carrots. 

Carrots are available in red, orange, and dark purple colour. 

They are available all year round and are rich source of vitamin A and are usually considered to be good for the eyes. 

How to Select 

While selecting carrots ensure that the colour is bright, they are free from any blemishes, and are firm to touch. 

A limp carrot will be old and will disintegrate faster in cooking. 

How to store 

Store carrot in 10 to 12°C in the refrigerator. 


Zucchini

Scientific name: Cucurbita pepo

Hindi: Petha 

Zucchini is also referred to as courgette or summer squash. It is either green or golden yellow in colour. 

It is a Mediterranean vegetable used to make salads, stuffing, and is also used in pastas and various vegetable dishes. 

Available in various shapes, usually zucchini are immature courgette and hence, deep green or bright yellow in colour. See Fig. 6.5 on how to process zucchini. 

How to select 

Zucchini should be firm to touch and skin should be shiny and glossy to touch. 


How to store

Store zucchini in refrigerator between 4 to 5°C. 


Garlic 

Scientific name: Allium sativum 

Hindi: Lahsun 

Garlic is used almost all around the world and many cuisines around the world are incomplete without garlic. 

Europeans use it minced and it is extensively used in Italian and French cuisines. 

Indians use it for curries and other Asians use it for stir fries. 

Koreans eat it raw with barbecued meats. Garlic pod is often consumed on empty stomach to reduce cholesterol in the body and probably this is the reason why the famous garlic raita, called burhani raita, is served with ghee-laced-biryani. 


How to Select 

Garlic pod should be dry and should be firm and plump. The bulb should not be sprouted

as this would indicate fresh garlic which is slightly less in flavour. 

How to Store 

Store garlic in room temperature at around 24°C in a perforated basket to allow the gar to breathe. Once peeled it should be refrigerated between 4 to 5°C.


SPINACH 

Scientific name: Spinacia oleracea

Hindi: Palak 



Spinach is a green leafy veg etable and is available in many species. It can be eaten raw, but it is usually cooked. 

It forms a wonderful accompaniment with meats and is also used extensively in India as a vegetable preparation. 

Small baby spinach, also known as lamb's lettuce, is always eaten as a salad; whereas larger leaves can be used in stir-fries or simple sautéed with garlic to obtain wilted spinach. 

Spinach is packed with nutrients and is a rich source of vitamin C Spinach can be used in soups as well. 


How to Select 

While selecting spinach leaves, look for the ones with tender and narrow stems. These would indicate that the spinach is younger. Older spinach leaf is slightly bitter and has a strong flavour. 


How to store 

Store spinach in a perforated basket covered with a moist muslin in a refrigerator between 4 to 5°C. The spinach can also be boiled and pasted and this way it can be kept frozen for many days.


Avacado



Scientific name: Persea americana

Hindi: Makhanphal 

Also known as 'alligator pear', it is native to Mexico and southern parts of California. 

It is not found ripe in the market as it never ripens on trees. It has a very buttery taste and, hence, also called 'butter fruit'. 

An avocado will be bright green in colour and a dark purplish skin would denote that the avocado is ripe. It has a large seed inside which is edible. 


How to Select 

Select avocadoes with green colour. The flesh of the vegetables should be firm. The skin should be resilient to pressure of the thumb. Five to six pieces in a kg is a good size. 


How to Store 

Store green avocado wrapped in newspaper in an ambient room temperature of 22°C. Once ripened theycan be refrigerated between 10 to 12°C.

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