Vegetables Flashcards Preview

Culinary Arts - Larder - Garde Mange > Vegetables > Flashcards

Flashcards in Vegetables Deck (18):
1

What are the different categories of vegetables

Roots
Tubers
Bulbs
Fungi
Flowers
Fruits
Leaves
Seeds
Stems

2

What is a root vegetable

The root of the plant
Usually long or round shaped shaped tap root
EG carrot, parsnip, turnip, swede, radish

3

What is a tuber vegetable

Veges which grow underground on the root of a plant
Tubers are high in starch
Eg potatos, kumara, yams, taro, jerusalam artichokes

4

What are bulb veegtables

Grown just below the surface of the ground
consist of layers or clustered segments
EG onions, garlic, leek, spring onion,, shallot

5

What are fungi

When referring to vegetables fungi are commonly known as mushrooms
eg button, protobello, shitake, wood ear, truffle

6

What are flower vegetables

The edible flowers of certain vegetables
eg cauliflower, broccoli, globe artichoke, gai lan

7

What are fruit vegetables

The fruits of veeg spinach, lettuce, brussel sprouts, witlof, bok choy, cabbagegetable plants
Vegetable fruits are fleshy and contain seeds
sometimes the seeds are eaten with the fruit
eg tomato, cucumber, capsicum, pumpkin, courgette, okra, eggplant

8

What are Leave vegetables

The edible leaves of plants
eg spinach, lettuce, brussel sprouts, witlof, nok choy, cabbage

9

What are seed vegetables

Also known as legumes
Seeds are obtained with pods
The pod is sometimes eaten with the seed
eg peas, beans, snow peas

10

What are stem vegetables?

The edible stalks of plants when the stalk is eaten as part of the main part of the vegetable
eg celery, asparagus

11

What is a brunoise Cut?

very small dice cubes, may be called fine dice
between 1 and 3mm squares
brunoise are primarily used for garnish

12

What is a Chiffonade cut

Finely shredded green leafy vegetables
Lettuce and spinach are often cut this way
Used as based for salad items or as a garnish

13

What is a Jardiniere cut

Short batons appro 2 1/2 cm in length 1/2cm wide and thick
Size may vary depending on use in a particular dish

14

What is a julienne cut

Loing thin match-sticks approx 4cm in length
Julienne is primarily used as a garnish

15

What is a macedoine cut

Cubes of vegetables and hard fruit
Approcimately 1/2 cm square
Used in soups, stews, salads

16

What is a matignon cut

Roughly cut vegetables with carrot, onion, celery, ham, thyme and a bay leaf.
Deglaze pan with a little madeira

17

What is a mirepoix cut

Roughly cut vegetables used as a base for cooking other foods or adding flavor to dishes
Vegetables used include carrot, celery and onion

18

What is a paysanne

Thinly cut veges 1-2mm in thickness
Various shapes such as squares, triangles, circles or half moon
Paysanne is referred to as peasant style.