Pre-processing of vegetables

IDENTIFICATION AND CHARACTER? STIC-HORTALIZAS1 THE IDENTIFICATION AND CHARACTER? STIC VEGETABLES 2 - Classification, Varieties, organoleptic, FOOD AND CHARACTER APPLICATIONS? STICA NUTRITION (LET'S SORT DEPENDING ON VEGETABLE EDIBLE PLANT PART ) - THE ROOTS - SHEETS - THE BULBS - Rhizomes - SHOOTS AND FLOWERS - THE FRUITS - THE STEMS - grains or pods - tubers 1 - IDENTIFICATION AND CHARACTER? STIC HORTALIZASLa THE vegetable comes from the Latin word "horlalis ? on the garden. Plants are grown and intended for human consumption. Today in the market are raw, canned, frozen, dehydrated vegetables and 4th generation or range. It is a very diverse group of foods and varied, forming the Group 4 of the conference food. Spain thanks to its geographical location and climate, produces a large amount and variety of vegetables. Nutritionally speaking, all have similar characteristics, are good regulators, no caloric value and protein content, has a high water content, fat barely be seen, but they have important contributions of vitamins (especially A and C) and minerals.

Vitamin A is marked by red or yellow, which translates into carotenes. And vitamin C marked by the green color which translates into ascorbic acid. The marketing of vegetables is regulated from the entry of Spain into the European Union, for which labeling is required and must appear: - The name of the product and its variety - the origin - the category of quality - commercial grade - Your size - The number of units or weight - price per kg - The price tags are occasionally used colors: - Red: Extra Class - Green: I category - Yellow: II Category - White: III Category 2 - Classification, varieties, QUALITIES ORGANOLEPTIC, FOOD AND CHARACTER APPLICATIONS? STICA NUTRITION (LET'S SORT DEPENDING ON VEGETABLE EDIBLE PLANT PART) THE ROOTS organoleptic qualities Features Applications Types Gastronomic Nutritional characteristics of the Apiaceae carrot family, cultivated for its edible root of red- orange .. Root thick and elongated. Has flesh and heart uniform color all year, closed, clean and whole lines. Raw salads, aromatic element. Cooked: glazed, herbs, Vichy, puree, souffle, funds, creams.

Water, little energy. It is rich in sugar, minerals, vitamins (especially provitamin A) and pectin. On the other hand, contains a pigment, carotene. Turnips (Europe) Cruciferae, fleshy root, elongated or rounded, pale yellow or white, often purple at the base of the leaves. throughout the year. Clean, whole, firm, smooth, unwrinkled As an element of garrison and in soups, stews, mashed potatoes, pudding and souffle. Little energy, water, sulfur, potassium and sugar Celeriac Umbelliferae. It is grown in northern France (Paris). Root thick, spherical and surrounded by small secondary roots. Brown skin and white flesh firm, clean, whole and without rootlets. Raw, in salads cooked: soups, purees, lining canned cheese and flavored with vinegar. Little energy. Phosphorus and sodium chloride Chenopodiaceae Beetroot. Root ball, dark crimson, sweet taste. Smooth skin, clean, uniform color, size regular Raw: grated in salads. Cooked: salads, appetizers, side dishes of game. Carbohydrates, protein, mineral salt, iron, calcium, high in sugar, vitamins. Cruciferae Radish red skin and white flesh. Green leaves. Fresh and spicy flavor. Green leaves, clean and compact closed-decoration in salads and snacks rich in water, little energy, minerals, vitamin C. SHEETS organoleptic qualities Features Applications Types Feature Gourmet Nutrition sorrel (northern Asia, Europe).

Polygonaceae and acid green leaves (due to oxalic acid). All year round whole leaves and crisp. Raw green salads. Cooked in soups, purees, chiffon, omelettes, soups, eggs. Little heat, potassium, magnesium and vitamin C AcelgaQuenopodiáceas. Thick white stalk and green leaves contain oxalates. Fresh green leaves all year round, fresh and firm. Crisp. Leaves clean stems cooked in omelets, soups, white broth. Pencas boiled, breaded ... Very escasoBerro (Middle East) Brassicaceae.Hojas small dark green fleshy stem fresh, very green, tight, wet. Stems without breaking Raw in salads and garnish hunting. Cooked mashed little heat, Vitamins A, C, D and E Canon Valerianaceae iodine and iron. With larger leaves and rounded. Sweet and spicy. As Cool As watercress watercress watercress Same as rich in cellulose. EscarolaAmarantáceas.Variedad of Leaves very curly chicory, bud pale yellow leaves edged with white. Clean, fresh, moist, without dirt, leaves, smooth and entire. Raw in salads or cooked as spinach, endive. Spinach Vitamin A and potassium Chenopodiaceae. Dark green leaves with stems. Vary depending on variety. Bright green color, whole and clean Raw young and tender. Cooked in omelets, soups, creams, sauces ... .. Vitamin A, B, C and iron-rich water, low in calories.

Lettuce generic name for many vegetables. Like the raw endive salad (crudités). Cooked, poor, or filled with cream. Water-rich, low energy, minerals and vitamins, adjusted for organoleptic qualities BULBOSTipos Applications Features Dining Garlic Nutritional characteristics (Central Asia) Liliaceae. Smooth, form-ing of teeth with pink skin and pulp of bulb ivory fat, teeth clenched, dry and bright. No sprouts. Cool to sauces like aioli, salads. Cooked in refried beans, seasoning .... Medicinal properties. Onions (North Asia and Palestine) Liliaceae. Globe Shape, white, yellow or red. The interior is white with red streaks. Dry, bright, firm and without knocking. Oil is kept dry in salads, marinades. Cooked as a side dish, seasoning sauce, low energy, sulfur, and vitamin C, antiseptic and wrapping Liliáceas.Alargado Chive membranous, leaving him thin green leaves and fresh, clean, bright and whole. Raw in salads and vinaigrettes Shallot onion Like Liliaceae. Very divided bulb smaller, with ivory teeth and purple onion Like Seasonings, sauces. Similar to garlic and onion onion Like rhizomes organoleptic qualities Features Applications Types dining EspárragosLiliáceas Nutritional characteristics. Underground root and stem edible. White, green, purple and green asparagus Fresh, clean, shiny, straight, buds and without germinating prietas Cooked whole and tied with salsa.

Garnish, salads, tortillas, cream cleansing and diuretic, low calorie, vitamins A and C. Cylindrical and elongated endive leaves and white superimposed yellow tip. Some are bitter elongated, brown leaf and closed. Uniform color and white at the tips Raw in salads, and cooked whole poor, the gratin as a side dish and Digestive, low in calories, rich in water, potassium, vitamin C, B1, B2 and provitamins A. Outbreaks and organoleptic qualities FLORESTipos Features Applications Artichokes Family Dining Nutritional characteristics of composites. Head round or elongated, overlapping violet leaves. Tender heart. Closed, bright green or purple, firm and crisp. Boiled in white broth and bear, fries, stews, side ... .. Diuretic, rich in iron and potassium BruselasIgual sprouts to cabbage, but smaller. Without sprouting leaf buds are fresh, clean, leaves light green closed Cooked whole gratin, sautéed or as a garnish Vitamins, minerals, proteins Cauliflower White head consists of small clusters and fresh green leaves, clean, leaves light green closed Cooked whole or in twigs, au gratin, mixed vegetables, mashed ... Vitamins, minerals, proteins and Broccoli Stems ending in green twigs green or purple stems with leaves and twigs prietas firm, with no signs of flowering Boiled and sauteed, incurred, with cream, garnish, purees, creams, terrines ....

Like cauliflower Cabbage There are many varieties .. Fresh, large and tight, bright color, without spots in stews, fried, boiled, and packaging. Salad Vitamin C, protein, minerals Lombard Like cabbage, but purple cabbage Like Raw in salads and as garnish fried or boiled cabbage Like FRUITS organoleptic qualities TiposCaracterísticas Applications dining Eggplant Nutritional characteristics cylindrical or oval, shiny skin violet, white, purple or violet with a green stem and clean skin smooth, firm, unblemished and Whole green stem, slice or dice. Stuffed, fried, grilled ratatouille as a side dish and potassium, calcium, vitamins A, B, C Cucumbers long, rounded, dark green. Bumps on the skin. Regular size, cylindrical, smooth and homogeneous color Raw in salads and spreads like gazpacho. In vinegar as an appetizer too little vitamin C and Zucchini indigestible Cylindrical, sized dark green or light skin. Juicy pulp and cucumber also clear that as the eggplant is cooked without major contributions Tomatoes Circular, elongated, depending on variety. Red when ripe, juicy pulp and seed skin smooth, unblemished, compact and bright color red, if it is ripe raw in salads, decoration.

Cooked garnish, sauce, seasoning ... Vitamin A, B, C PimientosDiferentes forms depending on the variety. Skin smooth, unblemished, brightly colored compact and salads, creams Roasted, stuffed, fried, in stews CalabazaEsférica vitamin C in raw, long ... pulpy flesh and rind of orange or yellow Compact, clean skin, without blows in stews and Cooked creams. Fried, mashed, garnished Potassium organoleptic qualities TALLOSTipos Applications Features Dining Pencas Cardo Nutritional characteristics subject to a base. Its interior is more tender and white. Spikes are firm, with a creamy white, spot-free broth cooked with white. After fried, sautéed, mixed vitamin C and some B ApioTallo long grooves connected by a stalk. Green and white. Stalks Leaves rigid, non-fibrous, brittle. Only fresh aloe leaves. Raw in salads, appetizers, sorbet. Cooked in funds, sauces, soups, sodium chloride, iron, sugar and vitamin E THE GRAIN OR PODS organoleptic qualities Features Applications Types dining Nutritional characteristics Peas Two types: seeds and pods (snow peas). Green pods and grain into long, curved, well-formed and unblemished as a garnish, in soups, stews, skip-two, and cream soups and purees, potassium and phosphorus green pod beans larger than the peas.

Kidney-shaped fruit pods fresh and free of stains, compact and grain-size. Boiled and fried in puree, garnish. The pods are edible Beans Carbohydrates and proteins pale green sheath with inedible strand, long and not very wide Fresh and clean skin. Small seed and lack of strand boiled and then fried, sautéed, in soups, stews and Vitamin garrison TUBERCULOSTipos CLOS Applications Features Dining characteristic organoleptic qualities nutritional potatoes rounded shape and fleshy, thin skin and red or brown .. Skin yellowish white interior clean and free of stains and dirt, no outbreaks soups, creams, soups, stuffed, fried as a garnish, salads and in many dishes Vitamin C and B1, riboflavin and thiamine