Quality control of products of plant origin. Encyclopedia of products. Vegetables Dessert vegetables

Dessert vegetables

Dessert vegetables include rhubarb, asparagus and artichoke. They are not common, but are valuable in their chemical composition. They are obtained from perennial plants.

Young rhubarb has juicy petioles with a sour, astringent taste. They contain organic acids (malic and citric), minerals and pectin, and vitamin C. Salads, jelly, jam, and pie fillings are prepared from rhubarb petioles. Rhubarb petioles should be fresh, young, healthy, juicy, 20-70 cm long.

Asparagus - young, sweetish and aromatic shoots. It is consumed boiled, canned and dried. Asparagus shoots that are allowed for sale are young, fresh, juicy, whole, with unblown and unbranched heads, at least 1 cm thick.

The artichoke has a fleshy receptacle and juicy lower parts of young leaves. In appearance, artichokes resemble a hop cone, and in taste they resemble a green walnut. Artichokes are used boiled and in the production of canned food.

Spicy vegetables

Spicy vegetables include dill, savory, tarragon, basil and marjoram, etc. Spicy vegetables are rich in essential oils, which give them a specific pleasant taste and aroma. In addition, they contain proteins, minerals, sugars and vitamins. They are used as a seasoning for food and in canning vegetables.

Dill contains a large amount of vitamin C and carotene. Ripe dill and its seeds contain significantly more essential oils than green leaves, so they are used when salting and pickling vegetables.

Savory has a strong aroma and pleasant taste. Leaves and young stems collected before flowering are used fresh or dried as a seasoning for salads, meat and fish dishes, as well as for pickling and pickling cucumbers and tomatoes.

Tarragon (tarragon) has a pleasant anise aroma. Greens are added as a seasoning to salads and soups, to main meat and fish courses, and used fresh or dried when pickling cucumbers, tomatoes, and mushrooms.

Basil has a strong aroma and a pleasant sour taste; leaves with flower buds are used as a seasoning for meat and fish dishes, salads.

Marjoram has a peculiar smell and a bittersweet taste; it is used as a seasoning for salads, main courses, and added when making canned food.

Coriander (cilantro). The leaves of young green cilantro, which have a specific pungent odor, are used to prepare snacks or as a seasoning for vegetable and meat dishes.

Spicy vegetables should be young, without partially formed seeds, fresh, clean, not damaged by diseases and pests, stems with or without roots, with green leaves that are not withered or yellowed, without excessive external moisture, without signs of coarsening, freezing, or self-warming. The smell and taste are characteristic of this botanical species, without any foreign smell or taste. No more than 12% of the weight of dill with yellowed leaf tips, roughened stems, and no more than 1% of the weight of greens adhering to the roots is allowed.

Dill used for pickles may have partially yellowed or hard leaves, roughened stems with umbels in the flowering phase or the beginning of seed formation, plants with partially formed seeds - no more than 12% of the mass.

Fresh vegetables fade quickly, so their shelf life is poor. Fresh products are stored in plastic bags (without moisture).

Spicy vegetables are not allowed for sale if they change color, taste, smell or are affected by diseases and pests; withered; with yellowed leaves, rough stems; partially formed seeds; with soil stuck to the roots, more than 1% of the mass; in the presence of nitrates, pesticides, radionuclides above permissible levels.

Vegetables, due to their high nutritional value, pleasant taste, and bright color, occupy an important place in the range of dishes and side dishes sold by catering establishments.

The nutritional value of most vegetables is determined by their content of carbohydrates, minerals, vitamins, mainly vitamin C. Vegetables such as potatoes, cabbage, onions, green peas, spinach contain from 1.0 to 5.0% nitrogenous substances. The presence of flavoring and aromatic substances in vegetables promotes juice secretion and increases the digestibility of vegetable dishes, as well as meat and fish served with a vegetable side dish.

Vegetables, by enhancing the secretion of the digestive glands, prepare the digestive apparatus for the digestion of protein and fatty foods. Therefore, it is useful to start lunch with vegetable appetizers (salads, vinaigrettes). Vegetable fiber stimulates intestinal motor function. Of great importance is the presence in some vegetables (onions, garlic, horseradish, etc.) of special bactericidal substances - phytoncides, which can suppress harmful microflora and normalize digestive processes.

Vegetables are divided into the following groups: tubers, root vegetables, cabbage vegetables, leafy, onion, spicy, tomato, pumpkin, legumes and grains, dessert vegetables. Mushrooms, fruits and berries, and nuts are divided into separate groups.

Tubers

The most common tuber crop is potato, which contains up to 18% starch, some nitrogenous and mineral substances, as well as vitamins C, B 1 B 2, PP, P, etc. Potatoes are widely used in cooking. Soups and many main courses are prepared with it; it is the most common side dish for meat and fish dishes, and is included in salads and side dishes for cold dishes. Table and all-purpose potato varieties are used for food. Benign potatoes have healthy, clean tubers without sprouts and mechanical damage with a diameter of at least 5 cm for mature potatoes and at least 3 cm for young potatoes.

Roots

Root vegetables include carrot, beet, swede, turnip, radish, radish, parsley, celery, parsnip. Root vegetables contain sugar, the amount of which in beets and carrots reaches 11-14%. They are rich in vitamin C, and the coloring substance in carrots, carotene, is provitamin A. White roots (parsley, celery, parsnips) contain many essential oils and are a good flavoring and aromatic seasoning for dishes. Radishes and radishes are rich in glucosides, which give them a pungent taste and stimulate appetite, and also contain a large amount of phytoncides.

The bright color of root vegetables gives an attractive appearance to the products in which they are included.

Main courses are prepared from root vegetables (carrot cutlets, stuffed turnips, stewed beets); they are added to many soups, fresh or sautéed. Salads are prepared from radishes and radishes, and radishes are also used as a side dish for cold dishes.

Root crops must be healthy and clean, without mechanical damage or signs of rot.

Cabbage vegetables

Cabbage vegetables include White cabbage, red cabbage, color, Savoyard, Brussels And kohlrabi. They contain up to 4.4% sugars, 3.3% nitrogenous substances, mineral salts, vitamins C and B. White cabbage, along with potatoes, is the main supplier of vitamin C in human nutrition.

White cabbage is used to prepare cabbage soup, borscht and other vegetable soups, main courses and side dishes for hot and cold dishes, and salads. White cabbage is used mainly for making salads. Cauliflower, Brussels sprouts and Savoy sprouts are added to soups, some salads and served boiled and baked as a dish.

White cabbage is preserved by pickling. When fermented, cabbage sugars are fermented into lactic acid, which retards the development of microorganisms, gives cabbage a pleasant taste and helps preserve vitamin C in it. Sauerkraut is a good antiscorbutic agent. When fermenting, carrots, cranberries, and apples are added to it. Depending on the method of preparation, it can be shredded, chopped and cabbage, as well as Provençal, that is, seasoned with sugar, vegetable oil and other seasonings. Sauerkraut is used to prepare cabbage soup, borscht, a side dish for meat dishes (pork, goose, duck, sausages), and salads. Stewed sauerkraut is also served as a dish, in the form of solyanka and bigus.

Heads of fresh cabbage should be formed, uncracked, dense, and without signs of rot. Sauerkraut should be clean, crisp, light yellow in color, pleasant smell and moderately sour taste without signs of bitterness, and free from mucus and mold.

Leafy vegetables

Leafy vegetables include lettuce, spinach, and sorrel. Young leaves of these plants, rich in vitamins C, group B and carotene, as well as calcium, phosphorus and iron salts, are eaten. Catering enterprises receive leaf salad, romaine lettuce(loose heads of cabbage with elongated leaves) and cabbage(more dense heads of cabbage with rounded leaves). Salad vegetables are used for preparing salads, garnishing main courses of meat and poultry, as well as for decorating cold dishes and snacks.

Spinach comes in the form of green leaves, fleshy and tender, as well as in the form of canned spinach puree, which is used to prepare first courses (green cabbage soup, etc.) and some second courses. Bright green spinach leaves are used to make food coloring.

Sorrel comes from both garden and wild varieties. Hot and cold first courses are prepared from it.

Leafy vegetables must be fresh, not roughened, not contaminated with soil, and free from mechanical damage.

Onion vegetables

This group of vegetables includes onions, green onions, leeks and garlic. Onion vegetables are rich in sugars (up to 6%), aromatic substances, phytoncides and vitamin C. The essential oils contained in onion vegetables make them an indispensable seasoning for dishes and snacks made from meat, fish and vegetables. They have bactericidal properties.

Bulb onions used to flavor soups, it is added to most sauces, used when stewing meat, vegetables and other dishes, when preparing fillings for pies, etc.

Green onions Sprinkle over first, second, cold dishes and appetizers before serving. It is included in cold soups (okroshka, etc.), it is used as a side dish for hot and cold dishes and snacks (kebabs, herring), for preparing salads and fillings.

Leek used mainly for preparing first courses.

Garlic season many national dishes, some soups (daily cabbage soup, Ukrainian borscht, etc.), it is added to jellies, when pickling cucumbers and other vegetables.

Spicy vegetables

Spicy vegetables include dill and tarragon. They are rich in vitamins and essential oils, which give food a spicy aroma.

Dill used to flavor first and second courses. Chopped dill is sprinkled before serving on vegetable and cereal soups, boiled potatoes and other main courses; it is added to some varieties of mayonnaise sauce. Dill serves as a seasoning for pickling and pickling cucumbers, tomatoes and other vegetables.

Tarragon- a perennial herbaceous plant with green narrow leaves, which are added to sauces (tarragon sauce, hunting sauce, mayonnaise), added when cooking crayfish and shrimp, when preparing main courses (chicken in tarragon sauce). Vinegar is infused with tarragon; it is used for pickling and pickling cucumbers and tomatoes.

Along with dill and tarragon, the leaves are used to flavor first and second courses during holidays. parsley And celery. Chopped herbs and twigs of these plants are sprinkled and decorated with dishes. snacks.

Tomato vegetables

The following tomato vegetables exist: tomatoes, capsicums and eggplants. Tomatoes contain 2-4% sugar, organic acids, vitamins and mineral salts. Fresh tomatoes are stuffed, used to prepare salads, as a side dish for hot and cold dishes and snacks, and added to some hot dishes (sauerkraut cabbage soup, etc.).

Tomatoes must be healthy, undamaged, not overripe, with or without a stalk.

Bell pepper It can be sweet and spicy. The spiciness of peppers is given by the glucoside capsaicin, which predominates in hot peppers. The latter contains more dry matter, in particular sugar. Pepper is rich in vitamin C, and in red fruits it is up to 300 mg%, in green fruits - 100-120 mg%.

Sweet peppers are stuffed with vegetables or meat and served cold or hot. Adding chopped bell peppers to cabbage soup, borscht, vegetable dishes and snacks gives them a piquant taste and a pleasant aroma. Hot pepper used as a seasoning for first and second courses, often national ones. It is called cayenne.

Pepper fruits can have different shapes; they must be unfaded and undamaged.

Eggplant contain up to 3% sugar and mineral salts (iron, phosphorus, calcium). The color of eggplants can range from light green to dark purple. The shape of the fruit is varied. Eggplants are stuffed and served as hot and cold appetizers, caviar is prepared from them, put into vats, and stewed.

Eggplants should arrive unripe, unwilted, with intact skin and stem.

Pumpkin vegetables

Pumpkin vegetables include pumpkin, zucchini, squash, cucumbers, watermelons and melons. table pumpkin contains 2-4% sugar, about 0.5% protein, up to 14 mg% carotene. Pumpkin is fried and various porridges are prepared with it. Zucchini is used unripe. They are stuffed with meat and vegetables, served fried, and caviar is prepared from them.

Fruit zucchini and pumpkins must be healthy, without signs of spoilage. The pumpkin should be uniform in degree of ripeness.

cucumbers They are mainly of taste. They contain 95% water and 2% sugar. Salads are prepared from fresh cucumbers, they are used as a garnish for hot and cold dishes, snacks, they are added to cold soups, etc. Fresh cucumbers should have a green color, dense flesh with small seeds, be healthy and unfaded.

They are widely used in cooking salted cucumbers. Cucumbers are pickled with the addition of dill, garlic, horseradish leaves, currant or oak leaves, which contain tannins and give the cucumbers strength. Sometimes they are marinated with the addition of vinegar and spices. Pickled and pickled cucumbers are used to garnish hot and cold dishes and snacks, to prepare some sauces. In addition, solyankas, pickles, salads and other dishes are prepared with pickles. They should have a dense consistency. Pickled cucumbers have a pungent taste and spicy smell.

Patissons They usually come in canned form.

Legumes and grain vegetables

Legume vegetables include peas, beans and beans. They are very nutritious and contain up to 6.5% easily digestible proteins, up to 4% sugar, starch, vitamins C and B, and carotene. Green legume pods added to soups, salads, and also served boiled as a dish or side dish. Bean blades must be fresh, tender, whole, with or without stem. The color of the blades is light to dark green.

A representative of grain vegetables is sweet corn, which is rich in proteins, carbohydrates, and contains vitamins A and Bi. It is boiled on the cob, made into porridge, and added to salads.

Dessert vegetables

Dessert vegetables include asparagus, artichokes and rhubarb. Asparagus contains 1.2% proteins and 2.5% carbohydrates, has a delicate taste and pleasant aroma. Asparagus shoots that have not come out of the ground are valued. Cream soups are prepared from it, it is served boiled with various sauces, and also as a dish or side dish. Asparagus shoots should be white, healthy, and with an intact head.

Edible part artichokes contains 6.7% carbohydrates and 0.8% proteins. They are served boiled as a second course. Artichokes should have large fruits from greenish to purple, with elastic scales and stems. The fruits must be healthy and undamaged.

Rhubarb contains a little sugar and proteins, 2.5% malic acid and a large amount of vitamin C. Rhubarb is used to prepare jelly, compotes, candied fruits, jelly and pie filling.

Mushrooms

Mushrooms contain 1.5% proteins, 0.5% sugar, 07-0.8% fats, B vitamins, mineral salts, as well as aromatic and extractive substances. They are supplied fresh to public catering establishments. Champignon, characterized by high taste and nutritional properties. They are used to prepare main courses and a variety of hot appetizers, sometimes soups. Champignons serve as a component of many sauces and as an additional side dish for meat and fish dishes. They should be strong, with unblown caps, without signs of damage or wilting.

The rest of the mushrooms come in dried form. The most valuable of them are White mushrooms. Dried mushrooms are used to prepare soups, sauces and fillings for various culinary products. Dry mushrooms should be clean, whole, but not brittle. The moisture content in them should not exceed 12-14%.

Some types of mushrooms ( white, boletus, honey mushrooms) come pickled, and milk mushrooms, mushrooms, volushki- salty. They are used as cold snacks.

Fruits and berries

Fruits and berries have high vitamin activity and contain sugars, organic acids and minerals. Some fruits contain small amounts of protein and starch. The delicate pulp of fruits and berries, their pleasant taste and aroma determine their wide use as dessert.

The following groups of fruits are distinguished: pome, stone fruit, subtropical and tropical.

Pome fruits include apples, pears, quince. They contain 7.3-14.2% sugars, 0.2-0.8% acids, from 5 mg% to 45 mg% vitamin C and pectin, which helps them gel when heated.

Stone fruits include cherries, plums, cherries, apricots, peaches. These fruits contain 7-10% sugars, 0.58-1.27% acids, 3-20 mg% vitamin C, pectin, tannins.

Subtropical and tropical fruits are tangerines, oranges, lemons, grenades, bananas, pineapples and etc.

Citrus fruits (tangerines, oranges, lemons) are rich in vitamins C, A, group B. They contain up to 40 mg% vitamin C, 3.9% sugars, up to 6% citric acid and up to 2.5% essential oils, which give these fruits their special aroma. Pomegranates contain up to 12% sugar, their pulp has a sweet and sour taste, and the juice is bright red. Pineapples contain up to 12% sugar and 0.6% acids. They have a pleasant aroma, sweet and sour taste, and delicate texture. Bananas contain up to 20% sugars and up to 2.2% starch.

The nutritional value of berries is determined by their significant content of sugars (up to 18%), acids (up to 3%), vitamins (up to 300 mg% in black currants), aromatic, mineral, tannins and pectin substances. Public catering establishments are more likely to receive grape, currant, strawberry, strawberries, cranberry.

Fruits and berries must be ripe, uncreased, without signs of spoilage or mold, with or without stalks.

Nut-bearing

Nut fruits include hazelnuts, hazelnut, walnuts, pistachios, almond, peanut. The kernels contain up to 70% fat and up to 25% proteins, mineral salts and vitamins C, group B, PP, provitamin A. Nuts are used in the confectionery industry to prepare praline filling, halva and other products. In public catering, nuts are used to prepare cakes, pastries and some sweet dishes, with walnuts, peanuts and almonds being the most commonly used. Almonds are distinguished between sweet and bitter. Only sweet almonds are used in cooking,

Description of the presentation by individual slides:

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Dessert vegetables Prepared by additional education teacher Olga Andreevna Meshcherskaya

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Dessert vegetables are a group of vegetables rich in vitamins, ripen earlier than others, have high taste and are served for dessert. Dessert vegetables include the following vegetable crops: artichoke rhubarb asparagus

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However, perhaps only rhubarb can be called a purely dessert vegetable, from which jam, compote, candied fruits and even wine are made. Asparagus and artichoke are often used not as dessert: main courses and salads are prepared from asparagus, artichokes are added to pizza, side dishes and salads are made from them, added to main courses, and marinated. Rhubarb, asparagus and artichoke are perennial herbaceous plants. Asparagus has young shoots for food, rhubarb has petioles of basal leaves, and artichoke has inflorescences with a fleshy receptacle (basket).

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rhubarb contains: water – about 90%; up to 2.5% sugars; protein - 0.7%; minerals, of which there is especially a lot of potassium - 325 mg%, phosphorus and magnesium; vitamin C - 10 mg%, vitamins B6, B2 and PP; fiber, ash, organic acids. Calorie content of rhubarb is 13 kcal. asparagus contains: sugars - 2.3%; protein - 1.9%; minerals, of which there is especially a lot of potassium - 196 mg%, calcium, iron, selenium, copper, manganese; vitamin C - up to 20 mg%, B vitamins, vitamin K, E and PP, carotene; fiber, asparagine, saponin. Calorie content of asparagus is 23 kcal. artichoke contains: sugars - 12.7%; protein - up to 2.2%; carbohydrates - 14.6%; vitamin B1 - 18 mg%, vitamin C - 5 mg%, vitamin E, B4, B5, B6, K, B2, carotene; minerals - potassium, magnesium, zinc, phosphorus, sodium, calcium; fiber, nitrogenous substances. Calorie content of artichoke - 47 kcal

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Rhubarb, asparagus and artichoke, although they belong to the same category of dessert vegetables, belong to different botanical families.

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Rhubarb is a very large perennial herbaceous plant of the same genus of the Buckwheat family of the order Cloveaceae, class Dicotyledonous, Department Flowering. Externally, rhubarb resembles burdock. Rhubarb has a woody, branched rhizome, straight and thick stems. Rhubarb has two types of leaves: basal and stem. The first ones are very large with long petioles, whole (in vegetable rhubarb), palmate-lobed or serrated (in medicinal species). Stem leaves differ from basal leaves by being much smaller in size. Rhubarb flowers are small and usually white or light green. The rhubarb fruit is a winged nut. Rhubarb is a winter-hardy plant with a wide growing area. In culture it is propagated by dividing an adult plant. In cooking, fleshy young petioles of basal leaves are used, reaching a length of up to 70 cm and a thickness of up to 2 cm. RHUBURB: plant structure

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Asparagus is a perennial herbaceous plant of the Asparagus family, order Asparagusaceae, class Monocots, department Angiosperms. Asparagus has a large rhizome and branched stems reaching up to 1.5 meters in height. Needle-shaped branches with scaly small leaves extend from the stems. The flowers are light yellow, small. The fruit is a red berry containing one or more seeds. Asparagus is cultivated almost all over the world; in the wild, the plant prefers a temperate climate zone. In cooking, young shoots 18-25 cm long and 0.5-2.5 cm thick with a head that has not yet blossomed are used. The shoots located in the soil are white or pale cream in color, emerging to the surface they turn green, then purple. Asparagus shoots are juicy and crispy. White ones are the most delicate, almost tasteless with a slight nutty aftertaste. Green shoots have a pronounced herbaceous flavor and are slightly bitter. The purple shoots took the longest to reach the sun, and their taste is bitter. SPRARGE: plant structure

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Artichoke is a perennial herbaceous plant of the same genus of the Asteraceae family of the order Astrochaetes of the Dicotyledonous class of the Angiosperms division. Artichoke likes a warm, arid climate, but the plant can tolerate light frosts (down to -3 ° C). The artichoke has a straight stem and large feathery leaves. The purple or blue flowering baskets are up to 7.5 cm in diameter and resemble thistles (which is not surprising: artichokes and thistles belong to the same family). It is the baskets, before they begin to bloom, that are eaten, or, more precisely, the succulent bases of the leaf-scales that form the buds, as well as the fleshy receptacle. This vegetable has a pleasant taste with a mushroom or nutty undertone. Artichokes are harvested before flowering. Very young artichokes are eaten whole, raw or semi-raw, and can also be pickled and preserved. Older and larger buds are boiled after cutting off the hard ends of the leaves and removing the hard hairs in the center. Opened buds are not eaten.

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Rhubarb is eaten raw, frozen or canned for storage. You can make many desserts from rhubarb: candied fruits, jam, marmalade, jelly, sweet soup. Drinks are made from rhubarb: jelly, compote, wine (from juice squeezed from the petioles). In spring and early summer, rhubarb is the best source of vitamins.

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In medicine, rhubarb root is most often used, less often - leaves. The root has choleretic, carminative, anti-inflammatory and laxative properties, helps cleanse the liver. A vinegar compress made from crushed roots is used for bruises and acne. Raw leaves, used in small doses (up to 100 grams) as food, act as a laxative. Rhubarb compote tones the body.

Dessert vegetables- Dessert vegetables are a group of vegetables rich in vitamins, ripen earlier than others, have high taste and are served for dessert.

TO dessert vegetables The following vegetable crops include:

Rhubarb, asparagus and artichoke are perennial herbaceous plants. Asparagus has young shoots for food, rhubarb has petioles of basal leaves, and artichoke has inflorescences with a fleshy receptacle (basket).

rhubarb contains: water - about 90%; up to 2.5% sugars; protein - 0.7%; minerals, of which there is especially a lot of potassium - 325 mg%, phosphorus and magnesium; vitamin C - 10 mg%, vitamins B6, B2 and PP; fiber, ash, organic acids. Calorie content of rhubarb is 13 kcal.
asparagus contains: sugars - 2.3%; protein - 1.9%; minerals, of which there is especially a lot of potassium - 196 mg%, calcium, iron, selenium, copper, manganese; vitamin C - up to 20 mg%, B vitamins, vitamin K, E and PP, carotene; fiber, asparagine, saponin. Calorie content of asparagus is 23 kcal.
artichoke contains: sugars - 12.7%; protein - up to 2.2%; carbohydrates - 14.6%; vitamin B1 - 18 mg%, vitamin C - 5 mg%, vitamin E, B4, B5, B6, K, B2, carotene; minerals - potassium, magnesium, zinc, phosphorus, sodium, calcium; fiber, nitrogenous substances. The calorie content of an artichoke is 47 kcal.

A little botany

Rhubarb, asparagus and artichoke, although they belong to the same category of dessert vegetables, belong to different botanical families.

Rhubarb- a very large perennial herbaceous plant of the same genus of the Buckwheat family of the order Cloveaceae, class Dicotyledonous, department Flowering. Externally, rhubarb resembles burdock. Rhubarb has a woody, branched rhizome, straight and thick stems. Rhubarb has two types of leaves: basal and stem. The first ones are very large with long petioles, whole (in vegetable rhubarb), palmate-lobed or serrated (in medicinal species). Stem leaves differ from basal leaves by being much smaller in size. Rhubarb flowers are small and usually white or light green. The rhubarb fruit is a winged nut.

Rhubarb is a winter-hardy plant with a wide growing area. In culture it is propagated by dividing an adult plant.

In cooking, fleshy young petioles of basal leaves are used, reaching a length of up to 70 cm and a thickness of up to 2 cm.

Asparagus- a perennial herbaceous plant of the Asparagus family of the order Asparagusaceae class Monocots of the Angiosperms department. Asparagus has a large rhizome and branched stems reaching up to 1.5 meters in height. Needle-shaped branches with scaly small leaves extend from the stems. The flowers are light yellow, small. The fruit is a red berry containing one or more seeds.

Asparagus is cultivated almost all over the world; in the wild, the plant prefers a temperate climate zone.

In cooking, young shoots 18-25 cm long and 0.5-2.5 cm thick with a head that has not yet blossomed are used. The shoots located in the soil are white or pale cream in color, emerging to the surface they turn green, then purple. Asparagus shoots are juicy and crispy. White ones are the most delicate, almost tasteless with a slight nutty aftertaste. Green shoots have a pronounced herbaceous flavor and are slightly bitter. The purple shoots took the longest to reach the sun, and their taste is bitter.

White asparagus is harvested before the shoots emerge from the ground, in early spring. Green asparagus can be harvested year-round.

Artichoke- a perennial herbaceous plant of the same genus of the Asteraceae family of the order Asteraceae, class Dicotyledons, division Angiosperms. Artichoke likes a warm, arid climate, but the plant can tolerate light frosts (down to -3 ° C). The artichoke has a straight stem and large feathery leaves. The purple or blue flowering baskets are up to 7.5 cm in diameter and resemble thistles (which is not surprising: artichokes and thistles belong to the same family). It is the baskets, before they begin to bloom, that are eaten, or, more precisely, the succulent bases of the leaf-scales that form the buds, as well as the fleshy receptacle. This vegetable has a pleasant taste with a mushroom or nutty undertone.

Artichokes are harvested before flowering. Very young artichokes are eaten whole, raw or semi-raw, and can also be pickled and preserved. Older and larger buds are boiled after cutting off the hard ends of the leaves and removing the hard hairs in the center. Opened buds are not eaten.

Application of dessert vegetables

Rhubarb eaten raw, frozen for storage, canned. You can make many desserts from rhubarb: candied fruits, jam, marmalade, jelly, sweet soup. Drinks are made from rhubarb: jelly, compote, wine (from juice squeezed from the petioles). In spring and early summer, rhubarb is the best source of vitamins.

Asparagus consumed fresh, steamed, boiled, grilled, simmered in the oven. It is used not only as a side dish, but also in soups, salads, and main courses.

Asparagus is a dietary vegetable, dishes from which are good for heart, kidney and liver diseases, edema, diabetes, gout, urolithiasis, and to increase appetite. Medicinal raw materials are roots, rhizomes and young shoots.

Artichokes They are eaten raw, boiled, fried, used to make desserts, salads, side dishes, added to pizza and pasta, pickled and canned.

Medicinal raw materials are leaves, fruits and artichoke roots. Artichoke is used mainly in the treatment of diseases of the liver (as a hepatoprotector) and digestive organs (for example, pancreatitis). Artichoke is good in a diet for weight loss, as it normalizes fat metabolism. In cosmetology, artichoke extract is used in mesotherapy in the treatment of cellulite.

This group includes a large number of species belonging to different families and types of vegetables. A small part will be considered here: only those dessert vegetables that are imported and relatively well known by name.

Artichoke (Cynara scolymus, family Asteraceae) gains popularity in the 18th century, being then almost completely forgotten, and again gains popularity relatively recently: in the 20s of the 20th century. Currently, the artichoke is considered one of the most exquisite vegetables and delicacies. About 1.2 million tons are produced in the world. The largest producers are Italy (40% of world production), Spain (30%), France, Algeria, Morocco, Egypt, the USA and Argentina. The main exporters of artichokes to the world market and to the Russian Federation are Italy, France, Spain, Egypt and Tunisia. The supply is uniform almost all year round.

Artichoke is a flower vegetable. The plant forms a large inflorescence-basket of cylindrical or round shape with a diameter of up to 7-13 cm, weighing 150-500 g. Leaves-scales can be green or purple. The unblown inflorescence of the plant is used for food: the fleshy bottom and the lower fleshy flower leaves-scales. The inner part of the basket, as well as the upper hard leaves of the artichokes, are removed before eating, and the remaining parts are boiled. Artichokes are eaten hot or chilled with various sauces, stuffed or fried. In rare cases, they are consumed raw. The taste of the bottom and fleshy scales is delicate, slightly reminiscent of the taste of walnuts and celery.

There is a wide variety of varieties (Laonian, Green French, Violet Parisian, Violet Italian, Campanano, Castellammare, Terome, Tudela, Gros Maco, Princess, etc.), differing in the color and shape of the scales, the size and shape of the inflorescences, ripening time and growing conditions. Depending on the size, there are normal and mini artichokes.

100 g of artichokes contain 2.4 proteins; fat - 0.1; carbohydrates - 9.5 g. Artichokes do not have a high mass fraction of vitamin C (8 mg/100 g) and β-carotene (0.1 mg/100 g), but they are rich in B vitamins (0.14 mg/100 g) and E. A special feature of artichokes is the fact that polysaccharides are represented not by starch, but by inulin. In addition, the glycoside cynarin was found in artichokes, thanks to which they are used in the treatment of diseases of the liver and gall bladder. Artichokes have also been found to have a positive effect on the stomach. Artichokes are also actively used by the pharmaceutical industry for the manufacture of drugs against sore throat, rheumatism and atherosclerosis. The energy value of 100 g is 48 kcal, or 201 kJ.

Fresh artichokes imported must comply with the requirements of the international standard FFV-03, taking into account the official comments in the OECD explanatory brochure. According to the standard, artichokes must be undamaged (intact), sound, clean, fresh in appearance, with normal surface moisture and free of foreign odor and/or taste. The stems must be neatly cut and their length should not exceed 10 cm.

Depending on the quality, three commercial grades are distinguished: highest, first and second. The heads of premium artichokes must be of the highest quality and have a shape and color characteristic of the variety, as well as tightly closed bracts (scale leaves). Heads of the first grade must be of good quality, however, minor damage (cracks) caused by frost, as well as minor pressure, are allowed, provided that they do not affect the appearance, quality and safety of the product.

Second grade heads must meet the above minimum requirements. In Class II, the following defects are allowed, provided that the artichokes retain their essential characteristics as regards quality, keeping quality and appearance: slight defects in shape; damage caused by frost; slight pressure; small spots on the outer bracts, as well as initial woodiness of the base tubules. Depending on the commercial grade, artichoke heads are calibrated in size.

The most common and dangerous diseases of artichokes are gray rot (pathogen - Botrytis cinerea), soft white rot (Sclerotinia sclerotiorum). Losses can also be caused by bacterial rot (Xanthomonas bacteria), black rot (Erwinia bacteria), and ascochyta blight (Ascochyta cynarae). With excessively long storage, as a result of tissue aging, the leaves develop browning and also wilt.

Vegetable fennel(Foeniculum vulgare var. azoricum, family Apiaceae) has been used since ancient times as a medicinal, spicy and vegetable plant. There are two varieties: spicy fennel(F. vulgare var. dulce), in which only seeds are used, and vegetable fennel(F. vulgare var. azoricum), it will be discussed further.

The vegetable fennel is currently cultivated throughout the world. The largest producers and exporters are European countries: Italy (80% of world production, November-May), Holland (18.5% of world production, June-October), Spain (November-May), France (November-January), as well as Greece and North African countries.

Vegetable fennel(hereinafter referred to as simply fennel) refers to leafy vegetables. The large thickening at the base, which is actually used for food, is formed by white, fleshy leaf petioles tightly adjacent to each other. The shape of the thickening may resemble a cone or an onion. Thickenings are flat or rounded. Bulb weight - 200-400 g. Fennel has a juicy crispy texture. The taste is sweet anise, the smell is anise. During harvesting, the leaves are cut at a certain height (about 10 cm), the root is removed, but tender greens are left, which are similar in appearance to dill.

There are two types of vegetable fennel: Bolognese (large, sweet) and Florentine (small, tender). The first is eaten mainly fresh, the second - only after thermal cooking. There are many varieties of fennel. The most famous among them are Domino, Latina, Di Napoli, Vadenromen, Dolce di Firenze and Grosso di Napoli.

Since ancient times, fennel was considered a medicinal plant and was used to treat many diseases. Nowadays, its extreme health benefits have been confirmed.

100 g of fennel contain 2.4 proteins; fat - 0.3; carbohydrates - 9.0 g. Fennel is rich in vitamin C (93 mg/100 g), β-carotene (4.7 mg/100 g), B vitamins (B - 0.23, B 2 - 0.11 mg/ 100 g), contains vitamin E. The high mass fraction of minerals (potassium - 494, calcium - 109, phosphorus - 51, iron - 2.7 and magnesium - 49 mg/100 g) also determines the high value of fennel. The taste and smell of the plant are due to the presence of essential oil, consisting of 84-90% anethole and 12-22% bitter fenchone and sweet menthol. The energy value of 100 g is 50 kcal, or 209 kJ.

Eating fennel lifts your mood, improves complexion and digestion. Its positive effect on the liver, kidneys and stomach has been established. Fennel essential oils help ease breathing and soothe stomach upsets caused by disorders of the nervous system. In winter, raw fennel is very effective for treating bronchitis and colds.

The quality of imported vegetable fennel is assessed in accordance with the international standard FFV-16. The fennel must be intact (roots and leaves must be cut), sound, fresh in appearance, reasonably ripe, firm, clean, not at seed stage, not damaged by frost, with normal surface moisture, reasonably well dried after possible washing, and without any foreign odor and/or taste.

Depending on the quality, fennel is divided into two commercial grades: first and second. Class I fennel must be of good quality and meet all the characteristics of its class. Light pressure and bruises are allowed, as well as minor healed cracks. Class II fennel must meet the above minimum requirements. It allows healed lesions no more than 3 cm long and green spots on the outer part of the fennel bulb, occupying no more than 1/3 of its surface. The minimum diameter of the plant is 60 mm, and the difference between the diameters of the largest and smallest specimens in the package should not exceed 20 mm.

The most common and dangerous diseases during storage are bacterial soft rot (caused by the bacteria Erwinia carotovora, Pscudomonas fluorescens and P. marginalis), gray rot (Botrytis cinerea) and pink or soft rot (caused by Sclerotinia minor and S. sclerotiorum) , as well as Phoma (Phoma apiicola).

Asparagus (Asparagus officinales, family Liliaceae). This plant, known for more than 5,000 years, has been valued and revered as a healing plant since ancient times. However, asparagus gained wide popularity and recognition as a gourmet vegetable relatively recently - in

In the 19th century. Currently, it is cultivated everywhere in countries with warm climates and sandy, humus soils. The largest producers of asparagus are France, Holland, Spain, Germany, Italy, USA, Argentina, China, Chile and Mexico. In recent decades, there has been a constant increase in its production in Greece, Hungary and Poland. The most important exporters are France, Holland, Spain, Greece, USA, Argentina and Chile. Asparagus comes to the Russian market mainly from EU countries, as well as from the USA and Argentina. Asparagus is a perennial plant. In spring, young flowering shoots begin to develop from the buds on the rhizome. It is these non-lignified, tender shoots with an unblown head that are used for food.

Depending on agricultural techniques, there are three main types of asparagus: white, or white-headed; purple, or violet-headed; And green, or green-headed White asparagus is grown in complete darkness in high ridges. As a result of cultivation, etiolated white thick shoots 17-22 cm long with a dense head, thin skin, delicate taste and aroma are obtained. If the asparagus is not removed after the head emerges from the ridge, but is left in the soil for a while, then the top of the head, thanks to anthocyanins, will acquire a purple or bluish color (purple asparagus). If harvesting the plant is delayed further, the head and top of the asparagus will turn green (green asparagus). Green asparagus is most often grown without ridges, in a flat field. In this case, however, thinner shoots with a less dense head are obtained. Purple and green asparagus have a stronger, piquant flavor and are high in vitamin C. An incredibly large number of varieties differ in the color of the shoots, the shape of the head and different requirements for soil and climatic growing conditions.

The cultivation of one or another type of asparagus is determined by national tastes and cuisine. Thus, in Germany they prefer white asparagus, while in France, Italy and the USA - green and white with purple heads. Asparagus is consumed fresh and boiled for preparing salads, soups, main courses and as a side dish with thin sauces. A large amount of asparagus is used for canning, so it can be easily and regardless of the season purchased in a semi-prepared state.

100 g of asparagus contain proteins - 1.9, fats - 0.1, carbohydrates - 1.3-2.7 g. Asparagus is distinguished by a high mass fraction of B vitamins (B - 0.11, B 2 - 0.12 mg/ 100 g). It is one of the richest sources of vitamin U (10-20 mg/100 g). It also contains vitamins C (on average 23, in heads - 43 mg/100 g), the vitamin value is higher in purple and green-headed asparagus. The medicinal effect of asparagus is determined, among other things, by the presence of aspartic acid and methyl mercaptan in it.

Since ancient times, asparagus has been revered as a healing miracle plant and used in the treatment of all kinds of diseases. Knowing the healing effect of asparagus on the kidneys and bladder, it was considered the “kidney policeman.” Modern medicine uses asparagus in the treatment of diseases of the kidneys, bladder, spleen, diseases of the gastrointestinal tract, as well as arthritis, rheumatism, prostatitis, diabetes and heart diseases Asparagus is also considered an excellent means for cleansing the blood and the entire body of toxins.Due to its high nutritional value and at the same time low calorie content (14 kcal/100 g, or 57 kJ/100 g), asparagus is widely used as part of weight loss diets.

The quality of domestically produced asparagus is assessed according to TU 10 of the RSFSR 526-89. The shoots must be whole, young, clean, fresh, and not woody. Their length should be 12-25 cm, diameter - at least 10 mm. The heads should be firm, unbloomed and unbranched, dense and juicy.

The quality of fresh asparagus imported is assessed in accordance with the international standard FFV-04, which does not apply, however, to asparagus with a diameter of less than 10 mm ("sprue"). According to the standard, depending on the color, asparagus is divided into white-headed, violet- (the head and part of the shoot have a pinkish-violet color) and green-headed.Asparagus shoots must be whole, good quality, clean, fresh in appearance and smell, not damaged by rodents or insects, practically without pressure, with normal surface moisture (be sufficiently dried in case washing), without any foreign odor and/or taste. The cut of the shoots is smooth, clean, perpendicular to the stem. The shoots should not be hollow, cracked, peeled or broken.

Depending on the quality, asparagus is divided into three grades: highest, first and second. The highest grade shoots are very well formed and almost straight, the heads are very dense. A pinkish color is allowed on the shoots of white-headed asparagus, which appears after harvest. The shoots of green-headed asparagus may show slight signs of lignification. First grade shoots must be of good quality and well formed, and their upper parts must be dense. A slight curvature of the shoot, a small number of light traces of rust, a pinkish color in white-headed asparagus and signs of lignification in purple- and green-headed asparagus are allowed. The second class includes shoots that cannot be classified as higher classes, but meet the above minimum requirements. Shoots may be less well formed, with more curvature and less dense heads. Small traces of rust and slight lignification of shoots are allowed. Whiteheaded asparagus heads can be any color except green.

Depending on the length, asparagus is divided into long (17-22 cm), short (12-17 cm) and heads (less than 12 cm). The length of second grade asparagus shoots placed in bulk in packaging must be 12-22 cm. The maximum length of green-headed asparagus shoots can reach 27 cm, provided that the green color occupies at least 1/3 of the length of the shoot. Depending on the commercial grade, minimum and maximum diameters are established, as well as requirements for the uniformity of shoots in one package or bunch.

The main diseases during storage are bacterial soft rot (pathogens are Erwinia and Pseudomonas bacteria), fusarium (Fusarium spp.), late blight (Phytophtora spp.), purple spot (Pleospora allii, P. herbarum), blue spot (Penicillium spp.) and gray rot (Botrytis cinerea), as well as wet soft rot (Sclerotinia spp.). The main defects during storage are: freezing; spotting that appears at elevated concentrations of carbon dioxide; blossom end rot, caused not by microorganisms, but by prolonged storage at 0 °C and later accompanied by the development of secondary microbiological diseases; lignification and wilting.

Cassava, or cassava(Manihot esculenta, family Euphorbiaceae), also called yuca, mandioca and tapioca, has been cultivated for more than 4,000 years in tropical South America, from where it was brought to Africa in the 16th century and to Asia (India and Indonesia) in the 19th century. Due to its unpretentiousness, ease of cultivation and high yield, cassava is currently grown in all countries of the tropical zone. World production reaches 140 million tons. The largest producers of cassava are Brazil, Congo, Uganda, Indonesia and Thailand. It enters the Russian market by re-export from Holland.

Cassava is a perennial shrub; Thickened spindle-shaped or cylindrical roots weighing 1-10 kg, reaching a length of 30-100 cm are used for food. The skin of root crops has a color from light to dark brown, the flesh is white and very dense. Old root vegetables are fibrous and woody. All parts of the plant are permeated with linamarine-conducting vessels. Linamarin is also found in all cells; it is a glycoside from which hydrocyanic acid is released under the action of the enzyme linase, also present in all cells. The reaction occurs when tissue is destroyed, allowing contact of the glycoside with the enzyme. At 75 °C the enzyme is inactivated, and the appearance of hydrocyanic acid during tissue destruction does not occur.

Raw cassava is not eaten. After heat treatment, its taste is neutral, mealy.

There are two types of cassava: bitter and sweet. Bitter varieties have a high level of linamarin content, but are more productive, so they are predominantly cultivated. Sweet varieties are distinguished by a low content of glycoside and its distribution in the root crop: linamarin is found mainly in the outer part (bark) of the root crop, in contrast to bitter varieties, in which this glycoside is distributed evenly throughout the root crop. Sweet varieties are earlier ripening, but less productive.

Cassava is one of the staple foods of tropical populations and serves as an important source of carbohydrates. It is brought to Europe mainly to provide traditional food products for people from former colonies. The plant is used for food in processed form: fried, boiled and steamed. Sweet varieties are used to make flour, starch and feed. In addition, cassava is used as a raw material for the production of starch (tapioca starch) and alcohol.

100 g of cassava contains protein - 1.0 g, fat - 0.2, carbohydrates - 30-32 g. Minerals are represented mainly by potassium (394 mg/100 g), calcium (37 mg/100 g), phosphorus (38 mg/100 g) and iron (1.2 mg/100 g), vitamins - vitamin C (30 mg/100 g), B (0.06 mg/100 g) and B 2 (0.03 mg/100 g ). The nutritional value of cassava lies in its high carbohydrate content, primarily starch. The energy value of 100 g is 133 kcal, or 559 kJ.

The main diseases during storage are botryodiplodia theobromae and fusarium rot, bacterial soft rot (bacteria Erwinia carotovora, Bacillus subtilis), rhizoctonia (Rhizopus oryzae) and mucor (Mucor hiemalis).

Ginger (Zingiber officinale, family Zingiberaceae). Ginger is believed to be native to the humid tropics of South Asia or the Pacific Islands, where it has been cultivated as a spicy and medicinal plant for more than 3,000 years. Currently, the largest producers of ginger are India, Indonesia, China, Japan, Jamaica, Sierra Leone, Nigeria and Brazil, the most important suppliers to the world market are India, Jamaica, Brazil, Costa Rica, Nigeria, Sierra Leone, Australia and China .

Ginger is a fleshy branched rhizome, reaching a length of 50 cm, having a diameter of 5 cm. The skin is beige or light brown, the flesh is yellowish, dense, slightly woody. When cut, the rhizomes emit a spicy, characteristic aroma with light citrus tones. Ginger has a pungent, slightly sweet taste.

Thanks to long-term cultivation, a large number of different varieties of ginger have been developed, but in trade it is not the varieties that are distinguished, but the types: Jamaican, Malabar And West African. Jamaican ginger has the most refined aroma, Malabar ginger has a pronounced citrus taste, and West African ginger has the sharpest taste and the highest content of essential oils. There is another type of ginger - stem ginger, whose fleshy stem is used for food. Candied fruits are made from stem ginger.

Ginger is used as a seasoning (in quantities much higher than known spices and seasonings) for various vegetable, fruit, meat and fish dishes, rice, salads and baked goods. In addition, ginger is used in the food industry in the production of ketchups, curry spices, sausages and confectionery products, as well as in the beer, soft drinks and alcoholic beverage industries.

100 g of ginger contain 1.4 g of protein, 1.0 g of fat, 9.5 g of carbohydrates. The main value is provided by essential oils, the mass fraction of which reaches 0.6-3.3%. Essential oils are represented mainly by zingiber (70%) and zingiberol, as well as a pungent resinous mixture consisting of shogaol, zingerone, gingerol, etc. Ginger contains the proteolytic enzyme zingibain, thanks to which ginger is used in cooking to soften meat.

Ginger is also used in many ways in folk and traditional medicine. In the East, the plant is used as an analgesic for stomach, headaches and toothaches, for colds and rheumatism, as well as to improve digestion. Traditional medicine uses the properties of ginger to restore the metabolic process and improve blood circulation. Its antiseptic properties have also been established.

The main diseases of ginger during storage include fusarium (Fusarium zingeberi, F. equiseti, F. solani, F. oxysporum), phytosis (Phytium zingeberum, P. aphanidermatum, P. deliense), blue mold (Penicillum spp.) and bacterial soft rot (Erwinia carotovora). The most common defects that occur during storage are chilling, wilting and sprouting.