PULSES

They are dried edible seeds of plants of the legume family which form pods.
The term pulse is reserved for crops harvested solely for the dry grain. This therefore excludes
green beans and green peas, which are considered as vegetable crops. Also excluded are crops
that are grown mainly for oil extraction (oilseeds like soybeans and peanuts), and crops that are
used exclusively for sowing (e.g. clovers, alfalfa)..

PURCHASING
They are available in their dried state. They are also available cooked and tinned, processed into
flour, fermented into soy sauce, e.t.c.

STORAGE
-They should be kept in clean containers in a dry well-ventilated store.
-Fresh pulses is stored in a refrigerator at a temperature below 5°c
-Store frozen pulses in a freezer at a temperature below -18°c
-Unpack tinned pulses and check that the tins are sound and undamaged

FOOD VALUE
-Pulses are important food crops due to their high protein and essential amino acid content. They
contain 20-25% of proteins, which is double that found in wheat and three times that found in
rice.
-All pulses, except for soya beans very similar in nutritional content. They are rich in protein,
carbohydrate and fibre and low in fat.
-They are also important sources of some B vitamins.
-Fresh pulses contain vitamin C, but this declines after harvesting and virtually all is lost from
dried pulses.
-Pulses also contain iron .

TYPES OF PULSES
1. Beans
Aduki, Black beans, Black-eyed, Broad beans, borlotti, butter beans, cannellini, dutch
brown, flageolet, haricot, mung beans, pinto beans, red kidney beans, Soissons, soy.
2. Peas
Blue, chickpeas, split green, split yellow.
 3. Lentils
Larger brown or green lentils retain their shape during cooking and are particularly good
in soups.
Red and yellow lentils cook down well, can be pureed and can be used in Indian cookery.
Puy lentils are tiny green lentils which are distinctive in flavor and also keep their shape
and colour when cooked.

USES OF PULSES
They can be used extensively in a wide range of dishes.
Used in:
-Soups e.g. pulse soup
-Stews e.g. bean goulash
-Salads e.g. haricot bean salad
-Accompaniment to meat dishes
-Vegetarian cookery

PREPARATION AND COOKING

Allow about 55g dry weight per person, once soaked and cooked they will at least double in
weight.
They should be ‘picked’ for stones and grit. They should then be rinsed in cold running water in
a colander.
Some pulses require pre soaking in cold water before cooking. They should be amply covered
with cold water and kept in a cold place. After soaking, salt should not be added before or during
cooking as this causes the pulses to toughen. Salt may be added if required towards the end of
cooking.
Always discard the soaking water, rinse and cook in fresh water without any salt. Changing
water will also help to reduce flatulence.
Some pulses e.g. lentils, green and yellow split peas, black eyed and mung beans do not need
soaking before cooking.

CEREALS

Definition:
-Cereals are cultivated grasses, but the term is broadened to include sago, rice and arrowroot. All
cereal products contain starch, and may have some similar characteristics.
-A cereal is a grass, a member of the monocot family cultivated for the edible component of its
grain. It is composed of endosperm, germ and bran.

Cereals are important in the diet for the following reasons:

-They are pleasant to eat and have no dominant or unpleasant flavor
-They can easily be prepared to a wide variety of products: flour, biscuits, breakfast cereals
pasta e.t.c.
-They are inexpensive when compared with foods of animal sources
-Ripened grain is easily preserved and transported, keeping in good conditions for many months.
-They contain starch, protein, mineral salts and vitamins.

They are grown for their highly nutritious edible seeds which are known as cereal grains. They
include maize, rice, wheat, rye, barley, oats, millet, sorghum, tapioca, sago and arrowroot flour.

FOOD VALUE

(i) Carbohydrates in cereal grains

The principal nutrient is carbohydrates in form of starch. Most of the starch is found in the inner
part of the grain known as the endosperm. It is therefore present in both wholegrain and refined
cereals.

(ii) Protein in cereal grain

The protein in cereal grains is of lower biological value because only small amounts of some of
the essential amino acids present.eg wheat and many cereals are deficient in amino acid lysine.
Cereal protein also contains smaller amounts of amino acid methionine, tryptophan and
isoleucine than do animal proteins.

Cereal products are frequently eaten with animal protein or pulses to supplement the missing
amino acids.

(iii) Fat in cereal grains

Different types of grains vary in the amount of fat they contain .Oats contain the highest
proportion (8%), in wheat, the fat is mainly found in the germ. Whole meal and wheat germ
flours contain 2-3% fat. Maize yields good oil suitable for cooking.

(iv) Vitamins and Minerals in cereal grains

Cereal grains provide some of the B-group vitamins, especially thiamin and niacin. Small
amounts of riboflavin are also present. There is also vitamin A, C and D in cereals. Cereal grains
are also a useful source of calcium esp. wheat and oats if not processed.

(v) Dietary fiber in cereal grains

The outer areas of cereal grains are less digestible, but are a valuable source of dietary fibre. The
highly refined cereal products are deficient in this fibrous matter.

TYPES OF CEREALS

1) WHEAT

Wheat is grown for milling into flour. The character of the flour depends on how the wheat is
grown and is referred to as being strong, medium or weak.
Wheat flour which has a protein content of more than 10% are known as strong flour and are
used for bread making.
Flour with the protein content of less than 10% are known as weak, soft flour normally used for
cake, biscuit and pastry making.
All wheat flours contain the protein glutenin and gliadin which join together when water is added
to form gluten.
Durum wheat, which is used to make pasta, has high protein content but it is unsuitable for
baking as its gluten is tough and does not stretch.
When making bread the dough should be kneaded thoroughly to develop gluten and increase elasticity.
The addition of salt helps to strengthen the gluten whereas sugar softens it.
Dough improvers such as vitamin C are added to help develop gluten. The weak flour has weak
elasticity and is damaged by over handling.

Structure of a cereal
The wheat grain is a seed and has the following parts:
The germ (2% of the grain) - The embryo plant and is rich in protein, fat and B-vitamins.
The bran (13% of the grain) - contains the seeds coat which protects the developing embryo. It is
mainly fibre with some minerals and B-vitamins.
The endosperm (85% of the grain) - it is the food reserve; composed of starch granules mixed
with protein.

Extraction rate of flour

This is the percentage of the whole grain used in the flour. It includes:
a) Wholemeal flour – contains 100% extraction rate. It’s brown in colour because of bran.
b) White flour – contains 70% of the original grain with most of the bran, germ, fat and
minerals removed.

Advantages of wholemeal flour

1. The nutrient content of the grain is retained
2. The bran provides a valuable source of Non Starch Polysaccharides (NSP)
3. The flour gives pleasant ‘nutty’ flavor to baked items

Disadvantages of wholemeal flour

1. It does not keep as long as white flour due to its fat
2. It contains phytic acid which may accept the absorption of calcium and iron
3. It does not have such good baking qualities as white flour for pastry and cakes.

c) Self-raising flour – this is white flour which a raising agent has been added into it.

Food value
 - They contain starch therefore one of the best energy food
- Wholegrain cereals provide vitamin B and therefore protective food
- Wholemeal flour has protein in the germ and endosperm
- They contain vitamin E, fat and iron in the germ
- Also contain cellulose in the bran

Storage
- The storeroom must be dry and well ventilated
- Flour should be removed from the sacks and kept in bins with lids
- Flour bins should be cleaned
regularly Products of wheat
 Flour e.g. whole meal flour, Brown / wheat meal flour: the whole meal flour
 Wheat germ flour: where only the germ is milled into flour. Can however keep up to two
weeks.

White flour plain: Where the germ and bran are removed
Self raising flour: usually white flour with raising agent
Starch reduced flour:
 Semolina: Where particles of endosperm are ground slightly coarse and gritty. Used for
desserts e.g. semolina pudding

 Pasta: The term used for stiff pastes made of semolina or flour and water and sometimes eggs
are added. The pastes are rolled thinly or extruded into a variety of shapes. The shapes are
dried before cooking.

 Wheat breakfast cereals: Are ready to eat breakfast cereals or snacks. They are produced
from puffed wheat e.g. All-Bran cereal, weetabix,

Products made from wheat flour:

- Cakes
- Pastries
- Pancakes
- Breads
- Chapatis
- To thicken e.g. stews, sauces (roux based)
-
2) RICE
It is the least nutritious of the cereals containing more starch and less protein, fat and minerals
especially white rice where bran and germ has been removed in the process called pearling. If
only the outer husk is removed the rice is sold as brown rice.

The main classifications include:

 Long grain: a narrow, pointed grain suited for savory dishes and plain boiled because of its
firm structure which helps to keep the rice grain separate after cooking. E.g. Patna, basmati

 Medium grain: has round plump grains used in puddings with milk. It is an all purpose rice
suitable for savory and sweet dishes e.g. Arborio, Carolina
  Short grain: short rounded grain best suited for milk puddings and sweet dishes because of
its soft texture e.g. Arborio.

Main Types

-Brown rice: has covering removed but retains its bran and as a result is more nutritious

-whole grain rice; whole and unprocessed

-wild rice; seeds of an aquatic plant related to the rice family

-ground rice; this is rice coarsely ground, used for milk puddings
-rice flour; used for thickening certain soups e.g. cream soups

-Rice paper- a thin edible paper produced from rice used in the preparation of macaroons, cake
decoration.

-pre-cooked rice

Products: rice breakfast cereal; produced alone or combined with wheat in the puffed form e.g.
rice krispies

1.MAIZE

Maize is also known as corn, sweet or corn-on-the-cob and besides being served as a vegetable it
is processed into cornflakes and corn flour.

Dry maize is rich in starch thus a cereal. Young green maize can be used as a vegetable and is
rich in fiber e.g. corn-on-cob.

Products of maize.

a) Corn flour’s-----flour produced from maize which is pure starch used for thickening soups,
sauces, gravies and also a main ingredient in custard powder.

b) Maize breakfast cereals;

These are cereals products made from maize taken for breakfast or as a snack e.g. corn flakes

c) Savory snacks.

Used to produce snack popular with children e.g. corn chips

d) Pop corn.

e) Cooking oil: i.e. the corn oil

f) Maize flour can be used for porridge, ugali, (African corn) and can either be whole meal or
white flour.

1)OATS
Oats are either rolled into flakes or ground into three grades of oat meal; coarse, medium and
fine. They have a high protein content and fat content compared with other cereals; but no gluten
so oatmeal is unsuitable for bread making.

Products of oats

a) Rolled oats; bras is removed and the grain is steam treated before being rolled used mainly for
porridge, flapjacks and other biscuits.

b) oatmeal; grain ground into coarse flour after bran is removed used for
porridge ,thickening soups, coating foods, cakes (parkin), biscuits,
c) Oat breakfast cereal products; rolled oats are mainly used as part of other breakfast cereals
e.g. muesli

2)RYE

A long thin grain which yields a dark colored flour. It is lower in protein than wheat flour and
produces close, heavy bread. It is also mixed with wheat flour to produce a variety of dark
breads.

3)BARLEY

Barley is a very hardy cereal but is not grown for flour because of its very low protein content. A
wholegrain of barley is known as pot or scotch barley and require soaking overnight.

Products:

a) Malt extract: for the brewing industry

b) Malt flour: added to wheat flour for malt breads

c) Pearl barley: the endosperm after the bran and husk are removed. Mainly used to thicken
soups and stews.

d) Scotch barley: has only the outer husk removed; it needs long, slow cooking in stews and
broths.

e) Barley water: Is a refreshing drink (pearl barley soaked in water) often flavored with lemon
or oranges.

4)MILLET

It is in a group of highly variable small seeded grasses. It is high in protein, rich in amino acid,
high in B- complex vitamins, gluten free, easy to digest, high in fiber and minerals eg iron, zinc,
calcium, magnesium.

Used as a breakfast cereal in form of porridge, can be used to enrich soups and stews, can be part
of stuffing’s.

5)SORGHUM
Sorghum is high in fiber and iron with a high protein level rich in antioxidants which helps lower
risks of cancers, diabetes and heart diseases

Used as a breakfast cereal in form of porridge, can be used to enrich soups and stews, can be
part of stuffing’s, and in production of beer.

Others: Are classified under cereals but are not necessarily of cereal origin.

i) Tapioca: Obtained from the roots of a tropical plant called cassava. Used in milk
puddings and garnishing soups.

ii) Sago: Produced in small pellets from the pith of the sago palm. Used for making milk
puddings.
iii) Arrow root flour: Obtained from the roots of maranta plant. This powder is suitable since
it is clear/ transparent when boiled. It can be used instead of corn flour when a clear gel is
required e.g. in fruit flan. Can also be used to enrich cakes and puddings.

iv) Potato flour: A preparation of potatoes suitable for thickening certain soups and sauces.

STORAGE OF CEREALS AND PRODUCTS

 Flour: Storeroom must be dry and well ventilated. Flour should be removed from sacks and
kept in wheeled bins with lids. Old flour should not be mixed with new.

NB. Storage time varies according to the amount of fat present in the flour.

 Oats: should be kept in containers with tight fitting lids and stored in a cool well
ventilated storeroom. Care should be taken because of its high fat content.

 Rice: should be kept in tight fitting containers in a cool well ventilated store.

 Arrow root: easily contaminated by strong smelling foods therefore must be stored in air-
tight tins.

 Breakfast cereals: are packed in sealed bags inside their cartons. After opening, carefully fold
down inside the carton to preserve crispness and freshness.

 Whole cereals should be stored in a well ventilated cool dry place. They absorb moisture in a
damp place and may go mouldy. Store in containers with well fitting lids to prevent mites,
rodents and other insects

Purchasing specification:

Buy cereals when they are being harvested if possible since they are fresh. Buy from a reliable supplier.

Cereals should be nicely selected from any foreign objects and pests to avoid food hazards.
Avoid wet and torn packagings for those in packets / sacks
Check on the expiry date for the packaged products and try to establish the season for the other
cereals especially if from an open air market.
VEGETABLES
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw.
Uses
 As an accompaniment to the main dish of meat, fish, poultry etc
  In their own right as vegetable course
 As a base for many different types of soups
 As a flavouring in soups, stews, sauces etc
 Raw and cooked as a salad ingredient
 As an attractive and decorative garnish item
 As a valuable source of nutrients for vegetarians

Vegetables are classified according to the part of the plant they belong/represent e.g.
Above the ground - Fruits and seeds
- Flower bud
- Leaves
- Stems and shoots
- Brassicas
Below the ground - Tubers
- Bulbs
- Roots
Roots
Beetroot, carrots, celeriac, horseradish, mooli, parsnips, radish, salsify, scorzonera, Swedes, turnips.
Tubers
Jerusalem artichokes, potatoes, sweet potatoes, yams. Bulbs
Garlic, leeks, onions, shallots, spring onions
Leafy
Chicory, Chinese leaves, corn salad, lettuce, mustard and cress, radiccio, sorrel, spinach, Swiss
chard, watercress.
Brassicas
Broccoli, Brussels sprouts, cabbage, Calabrese, cauliflower, curly kale, spring onions
Pods and Seeds
Broad beans, butter or Lima beans, runner beans, mange-tout, okra, peas, sweet corn Fruiting
Aubergine (egg plant), avocado, courgette, cucumber, Goulds, marrow, pepper, pumpkin, squash,
tomatoes.
Stems and Shoots
Asparagus, beans, cardoon, celery, endive, globe artichokes, kohlrabi, sea kale.
Mushrooms and Fungi
Ceps, chanterelles, horn of plenty, morels, cultivated mushrooms, shitake mushrooms.
FOOD VALUE
Roots vegetables contain starch, or sugar for energy a small but valuable amount of protein,
some mineral salts and vitamins. They are also useful sources of cellulose and water. Green
vegetables are rich in minerals salts and vitamins, particularly vitamin C and carotene. The
greener the leaf the larger the quantity of vitamins present. The chief mineral salts are calcium
and iron.
Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional
content of vegetables varies considerably though generally they contain little protein or fat and
varying proportions of vitamins A, vitamin K, vitamin B6, provitamins dietary minerals and
carbohydrates.
Some vegetables also contain fiber, important for gastrointestinal function.
Vegetables contain important nutrients necessary for healthy hair and skin as well.
A person who refrains from dairy and meat products and eats only plants is known as a vegan.
Diets containing recommended amounts of vegetables may help lower the risk of heart
diseases and type 2 diabetes. These diets may also protect against some cancers and decrease
bone loss.
The potassium provided by vegetables may help prevent the formation of kidney stones.

DIETARY RECOMMENDATIONS
The USDA Dietary guidelines recommend consuming 3 to 5 serving of vegetables daily.
These recommendations can vary based on age, gender, and is determined based upon standard
portions sizes typically consumed as well as general nutritional content. Most of vegetables are
serving is equal to half cup and be eaten raw or cooked.
I.e. for leafy greens such as lettuce and spinach a single serving is typically one cup.

PURSHASING REQUIREMENTS
The purchasing of vegetables is affected by,
The perishability nature of products.
Varying availability owing to seasonal fluctuation and supply and demand.
The effects of preservation e.g. freezing, drying, canning vegetables.
Fresh vegetables are living organisms and will lose quality quickly if not properly stored and
handled.
Automation in harvesting and packaging speed the handling process and helps retain quality.

THE ECC VEGETABLE QUALITY GRADING SYSTEM.

Extra class produces of the highest quality.
Class 1 produce of good quality
Class 2 produce of reasonably good quality
Class 3 produce of low market quality.

Roots
Root vegetables must be clean, free from soil, firm, not soft or spongy, Sound, Free from
blemishes of even shape.
Beetroot
The whiskery roots should not be broken; some stalk should remain on top.
Carrots
Avoid woody or limp carrots
Kohlrabi
Buy when about the size of an orange, large root can be tough.
Parsnips
Choose even-Sized crisp looking parsnips; avoid spongy or brown marked specimens.
Radish
Should be crisp and unblemished, avoid if spongy
Salsify
Choose smooth, tapered firm roots, avoid if flabby, leaves should be green-grey. Swede
Avoid if blemished by spongy patches, holes or marks made by spade.
Turnips
Reject if spongy or blemished by holes, spots or brown patches.
Bulbs
Leeks
Stems should be straight and unblemished, reject any with a strong smell and hard yellow stalk
or leaves.
Onions
Look for firmness, skins should be papery, avoid slimy skins.
Tubers
Jerusalem artichokes
Look for the smoothest shaped specimens, the very knobbly ones are wasteful.
Potatoes
Reject if green or indented with deep eyes
Sweet potatoes
Avoid if damaged, should be firm and bright in
color. Yams
Avoid if damaged.
Shoots
Bamboo shoots
Retain crispness despite canning, canned often used in preference to fresh for convenience.
Stems
Asparagus
Should be uniform size with well-formed heads, tastes bitter if stale, avoid if dry or wilted.
Celery
Stems should be firm and plump at base, not bruised, leaves should not be droopy.
Fennel
Reject if limp or bruised.
Leaves
Green vegetables must be absolutely fresh and have leaves bright in color, crisp and not wilted
in addition.
Brussels sprouts
Each sprout should be firm and compact, avoid if strong smelling or if outer leaves are yellow.
Choose firm, crisp heads with close packed leaves, reject if discolored, damaged or curling at
edges.
Chinese leaves
Leaf edges should not be wilted or fawn-streaked.
Curly kale and Endive
Avoid if the leaves are limp or turning
yellow. Lettuce
Choose cabbage with fresh bright leaves, avoid if hearts have yellow or brown patches or if
underside is covered with slime.
Should feel solid, outer leaves should not be limp or brown marked.
Mustard and Cress
Avoid if droopy, buy when stalks are about 9CM long.
Spinach/spring greens
Should be bright green and crunch and squeak when handled, avoid if limp, use on day of
purchase.
Watercress.
Avoid if limp or yellow in color and flowering.
Flowers
Broccoli
Should have small fresh-looking heads with brittle stalks that snap easily.
Cauliflower
Look for firm leaves and head with creamy white flower buds, avoid if odour is strong or head
colored brown or grey
Fruits and seeds.
Artichoke (Globe)
Choose specimens with stiff leaves and slight bloom.
Aubergine
Look for skins that are bright and shiny, avoid if wrinkled or
bruised. Broad beans
If they are to be eaten whole, choose young beans with pods 5-7cm long, larger beans need to be
shelled.
Courgettes
If very small 5 cm long can be cooked whole, if large, slice into rings, best used on day of
purchase
Cucumber
Choose cucumbers that are straight with a clear bloom on the skin.
French beans
Buy when young and crisp
Baby marrow
Avoid large marrows because they tend to lack flavor and have coarse flesh and tough skin, the
skin should have a dull bloom.
Lady’s fingers (okra)
Buy when young otherwise tough and stringy, avoid brownish colored ones, and pick smallest
and brightest ones.
Peas
Look for small, green plump pods, avoid if pods are wet.
Peppers
Choose specimens with smooth, glossy skins; avoid any with wrinkles or brown patches.
Pumpkin
Should be bought whole because once cut the flavor diminishes and mould appears very quickly
Runner beans
Avoid if tough and stringy, misshapen or pitted with brown or black, if fresh a runner bean
will snap between the fingers.
Sweet corn
Best eaten the day it is picked, cobs should be plump and enclosed by bright green stiff leaves,
tassels at the top should be black and withered.
Tomatoes
Should be firm with unwrinkled skin, the color should be bright.
Fungi
Mushrooms
Avoid if brownish looking or slimy.

PRESERVATION OF VEGETABLES
It is now a relatively common practice to bottle vegetables and herbs and spices in either oil,
vinegar or a mixture of both.
Food preservation usually involves preventing the growth of bacteria, fungi such as yeast or any
other micro-organisms as well as retarding the oxidation of fats that cause rancidity. Food
preservation also include process that inhibit visual deterioration such as the enzymatic browning
i.e. Reaction in apples after they are cut which can occur during food preparation.
Methods of preservation
 Freezing
 Canning
 Pickling
  Drying
 Dehydration
 Salting
1) Freezing
Is to pass from the liquid to the solid state by loss of heat or to acquire on surface or coat of ice
from cold. Many vegetables keep well in freezer when blanched and frozen soon after harvesting
this can be the best method for retaining nutrients as well as color, texture, and flavor. Most
vegetables can last 8-12weeks in freezer.
Basic tips for freezing vegetables.
Freeze food immediately after packaging.
Keep freezer temperature at 00F or lower you can set your freezer control for 100F degrees F, the
day before freezing to speed the process.
Don’t try to pack your freezer with unfrozen produce
This will only lower the temperature in the frozen and lengthen the time need for the produce to
chill.
2) Canning
Canning is the process of sealing food in cans or tins to preserve it.
Vegetables with a bough water content, like tomatoes, mushrooms, beans and peaches but it is
essential you follow canning guidelines to the latter. Certain vegetables are preserved in tins e.g
artichokes, asparagus, carrots, celery, beans, tomatoes either whole or puree, mushrooms.

Some basic tips in preserving vegetables by canning:

Choose only disease free vegetables and wash them well before processing
Use clean jars and new seal lids
Process in boiling water or a pressure canner for specified amount of time.

3) Drying
Drying vegetables is also very easy process and can be done without any special equipment or
speeded up by using the oven or dehydration. e.g the seeds of legumes have the moisture content
reduced to 10%.
Basic tips for drying vegetables.
Be sure the fruits and vegetables are fully mature and disease free.
Provide good air circulation while drying to prevent spoilage.
Don’t rush the process; partially dried vegetables won’t last long.
4) Pickling
To preserve or flavour in a solution of brine or vinegar.
Cucumbers come to mind when we think of pickling, but many vegetables and fruits can
preserved in this manner. Onions and red cabbage are examples of vegetables preserved in spiced
vinegar.
Some basic tips for pickling vegetables
Always follow a tested recipe even in vinegar, spoilage can happen. Canning pickled products by
boiling water methods further stops spoilage.
5) Dehydration – the process of removing water from a substance or compound.
Onions, carrots, potatoes and cabbage are shredded and quickly dried until they
contain only 5% water.
6) Salting- To preserve vegetables by treating with salt or salt solution. French and
runner beans may be sliced and preserved in dry salt.

STORAGE
Store all the vegetables in a cool dry well ventilated room at an even temperature of 4-8 c (39-
46F) which will help to minimize spoilage. Check vegetables daily and discard any that are
unsound.
Remove root vegetables from their sacks and store in bins or racks. Store
green vegetables on well ventilated racks.
Store salad vegetables in a cool place and leave in their containers.
Store frozen vegetables at -18C or (0 0F) or below keep a check on use by dates, damaged
packages and any sign of freezer bun.
The fresher the vegetables the better the flavor so ideally they should not be stored at all.
However as in many case storage is necessary. Then it should be for the shortest time possible.
Green vegetables lose vitamin C quickly if they are bruised, damaged, stored for too long or
overcooked.
To prevent bacteria from raw vegetables passing on to cooked vegetables, store them in separate
areas.
Thaw out frozen vegetables correctly and never refreeze them once they have thawed out.

RULES FOR PREPARATION AND COOKING GREEN VEGETABLES.

1. Use all vegetables as fresh as possible and gathered when young or just mature for
maximum value and for the best flavor.
2. Soak the vegetable to drown and float any caterpillars or slugs for not more ten 10minutes in
cold water to which salt has been added to slow up the absorption of vitamins and minerals.
NB flies are more easily floated in unsalted water.
3. Rinse them thoroughly to remove all the above pests.
4. Discard only the fibrous or withered parts. Dark outer leaves contain more vitamins.
5. Shred or slice hard and large vegetables with sharp knife. A blunt knife will crash cells and
release oxidase enzymes which will destroy vitamin. The shredded vegetable takes shorter time
to cook thus saving nutrients.

PREPARATION OF VEGETABLES
Techniques used:
Peeling
This is the removal of outer skin of a vegetable using a peeler or a small knife according to the thickness
of the skin.
Cutting
This is using a knife to divide vegetables into required shapes and sizes
Slicing
This is cutting vegetables into rings
Dicing
This is cutting vegetables into small cubes
Grating
This is using grater to cut vegetables into various sizes
Cubing
This is cutting vegetables into cubes of various sizes

Presenting vegetables
Vegetables can either be:-
Glazed with butter e.g buttered carrots/glazed carrots
Presented with a sauce e.g carrots in cream sauce Served
as a salad e.g tomato and cucumber salad

Cuts of vegetables
1. Julienne(strips)
Cut the vegetables into 2cm lengths
Cut the lengths into slices
Cut the slices into strips
Double the length gives a long julienne for garnishing
2. Brunoise(small dice)
Cut the vegetables into convenient sized lengths
Cut the lengths into 2mm slices
Cut the slices into 2mm strips Cut
the strips into 2mm squares
3. Macedoine(1/2cm dice)
Cut the vegetables into convenient sized lengths
Cut the lengths into 1/2cm slices
Cut the slices into 1/2cm strips
Cut the strips into1/ 2cm squares
4. Jardiniere(batons)
Cut the vegetables into 1.5cm lengths
Cut the lengths into 3mm slices
Cut the slices into batons(3x3x15mm)
5. Paysanne
There are four methods of cutting paysanne.
The shape of the vegetable determines the method to use.
All are cut thinly
1 cm sided triangles
1 cm sided squares
1 cm diameter rounds
1 cm diameter rough-sided rounds
6. Concassee
This is roughly chopped (e.g skinned and deseeded tomatoes are roughly chopped for many
food preparations)
FRUITS
DEFINITIO
N

This is the edible seed bearing portion of some cultivated or wild shrubs, trees and plants.
‘Fruit’ means the fleshly seed – associated structures of plant that are sweet or sour and edible in
raw state, such as apples, oranges, grapes, bananas and lemons.
Fruits can be available as fresh, frozen, canned, dried or crystallized.
Fruits are vey important commodities in our daily diet for the following reasons: -
 They provide fiber and bulk to the diet.
 They make a meal more attractive because of their interesting colours and textures.
 Fresh fruits provide approximately 90% of the vitamin C in the diet.

CLASSIFICATION OF FRUITS
They can be classified into: -
1. Soft/Berry fruits
They have a fragile cell structure.
Some of the fruits which fall under berry are:
- Black berries Black currant
Cranberries Goose berries
Grapes Raspberries
Red currant Straw berries
NB: Some of berry fruits fall under the class of dried fruits which include sultanas, currants,
raisins, dates and prunes.

2. Citrus fruits
They have a tough leathery pad which surrounds a succulent juicy mass of segments. Some
have seeds and others don’t.
Some of the fruits which fall under citrus are:
- Grape fruit Lemons
Oranges Tangerines

3. Fleshly fruits
They may be seedless or have seeds throughout the flesh or in a centre core. Some
of the fruits which fall under fleshly are: -
Apples Bananas
Kiwi Melon
Water melons Papaya
Pineapple Pears
Pomegranates Passion fruits

4. Stone fruits
They have a single seed which is surrounded by a fleshy portion.
Some of the fruits which fall under fleshly are: -
Apricots Avocado pears
Cherries Dates
Mango Peach
Plums
5. Tropical fruits
They include dates, figs, guavas, mangoes, passion fruit, pawpaw, etc.
6. Hard fruits
They have a crispy flesh. They include: apples and pears. They are used for garnishing meat
dishes and for sauce e.g apple sauce

7. Melons
Include honeydew, charentais, cantaloupe, ogen

FOOD VALUE
 Eating fruits provides healthy benefits to the consumers.
 People who eat more fruits as part of an overall healthy diet are likely to have a reduced risk
of some chronic diseases.
 The nutritive value of fruits depends on its vitamins content especially vitamin C.
therefore they are valuable as protective food.
 Eating fruits protects against certain types of cancers.
There are vitamins obtained from these fruits.
 Vitamins are organic food substances found only in living things, that is plants and
animals.
 They are essential for our bodies to function properly.
 For growth, energy and for the general well being.
 With very few exceptions, the human bodies cannot manufacture or synthesize vitamins.
They must be supplied in our diet or in man-made dietary supplements.

Vitamin A
Fruit source
Cantaloupes Grape fruit
Guava Tomatoes
Mango Papaya
Passion fruit Water melon

Vitamin B1 (Thiamine)
Fruit source
Avocado Dates
Grapes Guava
Mango Orange
Pine apple

Vitamin B2
(Riboflavin) Sources
Avocado Banana Dates Grapes
Mango Passion fruit Pomegranate Prickly pear

Vitamin B3
(Niacin) Fruit
source
Avocado Mango
Dates Passion fruit
Guava Peach

Vitamin B5 (Pantothenic acid).

Sources
Avocado Gooseberry Pomegranate
Black currant Grape fruit Raspberries
Dates Guava Water melon

Vitamin B6
(Pyridoxine) Fruit
sources
Avocado Gooseberry Mango
Passion fruit
Banana Grapes
Dates Guava Pineapple
Water melon Pomegranate

Vitamin 9 (Folate / Folic

acid) Fruit source
Avocado Mango Pineapple
Black berry Orange Pomegranate
Dates Pawpaw Raspberries
Guava Passion fruit Strawberries

Vitamin C
Fruit source
Black currants Kiwi Orange Pineapple
Grape fruit Lemon Pawpaw Strawberries
Guava Mango Passion fruit

Vitamin E .
Sources
Avocado Guava Peach
Blackcurrant Kiwi Pomegranate
Blue berries Mango Raspberries
Cranberries Pawpaw (among others)

Vitamin K
Fruit
sources Cranberries Mango Pomegranate
Avocado
Black berries Grapes Pear Raspberries
Blueberries Kiwi Plum Tomatoes

Minerals
Some fruits supply a small amount of iron and calcium, plus some trace elements.
Sources
Avocado Bananas Cantaloupe
Cherries Apple Pineapples
Kiwi is a good source of potassium and magnesium.

Other nutrients
 Most fruits are naturally low in fat, sodium and calories. None have cholesterol.
 Fruits are sources of many essential nutrients that are under-consumed including potassium,
dietary fiber, vitamin C and folate (folic acid).
 Diets rich in potassium help maintain healthy blood pressure. Fruit sources of potassium
include bananas, prunes, prune juice, dried peaches and apricots, honeydew melon and orange
juice.
 Dietary fiber from fruits as part of an overall healthy diet helps reduce blood cholesterol
levels and may lower risk o heart disease.

PURCHASING REQUIREMENTS OF FRUITS

The following points should be adhered to when purchasing fresh fruits
1. Clean, free from traces of pesticides and fungicides
2. Free from external moisture
3. Whole and of fresh appearance (for maximum flavor – the fruit must be ripe but not
overripe).
4. Firm according to the type and variety
5. Free from any unpleasant foreign smell or taste
6. Free from pests or diseases
7. Sufficiently mature must be capable of being handled and travelling without damage.
8. Free from any defects characteristics of the variety in shape size and colour.
9. Free of bruising and any other damage due to weather conditions. E.g. soft fruits deteriorate
quickly; especially if not sound therefore care must be taken to see that they are not damaged
or overripe when purchased. They should look fresh and no signs of wilting, shrinking or
mould.
 Colour of certain soft fruits is an indication of ripeness e.g. strawberries or dessert
gooseberries.

PRESERVATION
Preservation involves preventing the growth of bacteria, fungi such as yeasts or any other micro
-organisms.
There are several points to be considered in preservation of fruits. These include:
 Safety for health
 Nutritive value
 Appetizing appearance
 Conditions that make fruit deteriorate and decay
The organisms that develop in fruit are not usually dangerous, as they are mainly moulds and
yeasts. The appearance of the preserved food and the flavor are most important and an attractive
colour often indicates that the correct method of preservation has been used.

Causes of spoilage
Fruits will decay if left to become overripe. For this reason they should be preserved in their
prime condition before decay has set in.
Decay may also be due to the development of micro-organisms; these are yeasts, moulds or
bacteria. These being living cells, require certain conditions for growth and to preserve food /
fruits, this growth must be prevented.

METHODS OF PRESERVATION
1. Drying
This is an action or process of making or becoming dry. Examples of fruits that can be preserved
by drying include apples, pears, apricot, dates, peaches, bananas and figs. Plums when dried are
called prunes, and currants, sultanas and raisins are produced by drying grapes.

2. Canning
This is a process of sealing food in cans / tins to preserve it. Almost all fruits may be canned;
apples – they are packed in water and known as solid packed apples; other fruits are canned in
syrup.
3. Quick freezing
This is process of passing from the liquid to solid state by loss of heat i.e. to be killed or harmed
by cold or frost. Examples of fruits preserved by this method include strawberries, raspberries,
loganberries, apples, blackberries, gooseberries, grapefruit and plums. They must be kept below
00 C (320F).
4. Bottling
This method is used domestically, but very little fruit is commercially preserved in this way;
cherries are bottled in maraschino.
5. Candied, glace and crystallized fruits are mainly imported from
France. They are put in high concentration of sugar and allowed to dry
6. Jam
Some stone fruits and all soft fruits can be used.
7. Jelly
They are produced from fruit juice
8. Cold storage
Apples are stored at a temperature between 1-40C

STORAGE OF FRUITS
There are different methods of storage that depends on the type of fruits to be stored. Cold
storage
Apples are stored at temperatures of between 1-4 0C (34 – 390F), depending on the variety of
apple.
Gas storage
Fruits can be kept in a sealed storeroom where the atmosphere is controlled; the amount of air is
limited, the oxygen content of the oar is decreased and the carbon dioxide increased, which
control the respiration rate of the fruit.
i. Hard fruits e.g. apples are left in boxes and in a cool ventilated store.
ii. Soft fruits e.g. raspberries and strawberries should be left in their punnets or baskets in a
cold room or a refrigerator as they deteriorate rapidly warm weather.
iii. Stone fruits – Best placed in trays so that any damages fruit can be seen and discarded.
iv. Peaches and citrus fruits are left in their delivery trays or boxes.
v. Bananas should not be stored in too cold a place because their skin turns black

USES OF FRUITS
With the exception of certain fruits like lemon, cranberries, fruits can be eaten as a desert or in its
raw state. Some fruits have desert and cooking varieties e.g. apples, pears, cherries and
gooseberries.
It can be eaten raw
Can be served as a starter Can
be served as a dessert Can be
made into ice cream Eaten as
a snack
Used as a garnish
Used to produce wide range of cakes, pastries and dessert

Tropical fruits
Bananas – As well as being used as a desert they are grilled for a fish garnish, fried for fritters
and sieved a garnish to poultry. They are also used in fruit salad and other sweet dishes e.g.
banana flan and a garnish for chicken Maryland.
Dates – Whole dates are served as a desert.
Guavas – They can be eaten with cream or mixed with other fruits.
Mangoes – Ripe fresh mangoes have smooth pinky – golden flesh (apple) with a pleasing
flavour. They may also be yellow-orange in colour. They are serves in halves sprinkled with
lemon juice, sugar, rum or ginger. They can also be used in fruit salad.
Pawpaw – It is eaten when ripe with lime or lemon juice.
Grapes – Black and white grapes are used as a desert in fruit salad and as a fish garnish. Melons
– Care must be taken when buying melons because they should not be over or under ripe.
This can be caused by carful pressing the top or bottom of the fruit. The stalk should be attached
otherwise the melon deteriorates quickly.

Cooking fruits
Wash gently and quickly, never soak them
Avoid crushing fruit before cooking
Stew for the minimum of time in the minimum of water covered.
If fruit is required whole, dissolve sugar in the cooling water, it may prevent it from breaking in
the syrup or water.
Sieve all the juice in the fruit.