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Test for freshness
All vegetables, particularly green ones, are best when taken straight from the garden. But this is not always possible so it is essential that one should know how to judge a well-grown vegetable. A well-grown vegetable is usually tender and free from pests.
Vegetables are classified into three divisions:
i ) Root vegetables
ii ) Leafy vegetables
iii) Other vegetables grown above the soil
Root vegetables - These should be firm and heavy for their size. They should be free from earth and grubs. Carrots should be heavy, smooth akinned and orange in colour.
Leafy vegetables - These should be crisp and given crunchy sound when squeeze. Break the vein of a leaf, it should give a sharp snap. It the leaves are limp, then the vegetable is not fresh.
Other vegetables - Cabbage and cauliflower should be free from greenfly. The cabbage should have a firm heart and the outer leaves should stand the same test for freshness as green leafy vegetables. Cauliflower should have a close, white flower. Tomatoes should be of a rusty red colour and should not be soft Runner beams and French beans should not be stringy Peas should be full in the pod, and green. Ladies fingers should ap if the ends are broken. Brinjals should have a smooth skin and should not be heavy for their size
Importance of vegetables in our diet
Importance of vegetables in our diet Vegetables play an important role in the human diet. Properly chosen and eaten, cooked or raw, they make an invaluable contribution toward the supply of vitamins and minerals. Root vegetables are good sources of carbohydrates, and pulses (peas, beans, lentils, etc.) of vegetable proteins. A good balance of ingredients essential for growth and maintenance in human beings is more easily attained by a diet made up of both plant and animal life.
Vegetables also provide variety in a meal, help to make a meal attractive by introducing colour, and furnish roughage.
Mushrooms have been found to contain one or more antibiotics, one of which is effective against tuberculosis and germs which cause boils. Mushrooms which have always been a food favourite are rich in vitamins and low in calories. Seven average sized mushrooms have only 12 calories.
Whenever possible at least two vegetables should be served in addition to potatoes. Salads should be made popular and should be served at both meals.
SALADS are dishes made up of meat, poultry, game, fish, shellfish, eggs, vegetables, fruits and milk products normally served cold but can be served hot or frozen. They can be made out of a single ingredient or a combination of ingredients. Salads are normally served as an accompaniment to the main course, a meal by itself or a sweet course (dessert). There should be special stress on hygiene as most of the ingredients are served raw. The ingredients used and the colour, flavour, texture and presentation may be varied according to the purpose. There are four basic parts in a salad:
The Underline These are generally greens either shredded or in large pieces. Tear the greens instead of cutting with a knife. The greens must be crisp and chilled. To keep the greens crisp, it is necessary to store them in a manner that retains the maximum amount of water in the cells. This could be achieved by storing them at refrigeration temperature in the hydrator drawer wrapped in a moist cloth or in a covered container, The loss of water in cells can be reversed. To do this reduce the temperature to 2-3°C (about 34°F), and moisten the greens. When the cells are once again filled with water the greens will be crisp.
The body or heart of the salad This will form the major component and onn be made of one ingredient or a combination of ingredients Ingredients should look sparkling fresh with each individual piece intact. Fruits are particularly fragile and should be handled as little as possible.
Dressings These make the salad more appetising although diet conscious people today eat their salads without a dressing. Dressings must be carefully selected. Depending upon the salad, the dressing could bie either basic French or an emulsion. Pleasing flavours can be added to and variations made in the dressinga by adding ingredients like cayenne pepper, tabasco sauce, diced hard boiled eggs, assorted herbs, a variety of cheeses, chutney, etc. Dressings should enhance the salad and not obscure it.
Garnish The garnish should be the focal point and should be carefully selected for its simplicity and to enhance eye appeal and flavour Edible garnish is more appropriate than inedible ones. Sometimes the dressing is also used as a garnish by piping it in a decorative form un the salad. Special stress should be given to the quality of ingredients, eye appeal, simplicity, neatness and contrast or harmony in colour and in texture. All ingredients should be edible, clean, fresh and free from defects, such 85 bruises, rotten spots, insects, dirt, sand and insecticide. Raw fruits. and vegetables should be at their optimum stage of maturity. All inedible portions should be removed. Remove any excess moisture from ingredients as it thins the dressing, making it less effective.
The aesthetic qualities are determined by the form and shape of the food as well as by the colour. Skillful Ness and artistic cutting and arranging of salad ingredients can create an appealing effect.
Try for an uneluttered appearance.
Always prepare salada ns close to time of serving as possible.
Preparation of vegetables
They should be washed before peeling. A knife or a peeler may be used. The purpose of cutting is to ensure uniformity of size and even cooking. The types of cutting used for vegetables are dicing, chopping, grating, slicing, shredding, cutting into rings, mincing, etc. The object of preparation is to remove spoilt, soiled and indigestible parts.
Cooking vegetables
Fruits and vegetables are cooked for many reasons:
(i) To preserve them.
(ii) To soften the product.
(iii) To improve the flavour.
(iv) To increase the digestibility.
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