vegetables
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Vegetables. Goal 7.03: Demonstrate selection and preparation of vegetables. . Nutrients in Vegetables. one of the most nutritional foods rich in vitamins and minerals bell pepper, tomatoes, raw cabbage high in vitamin C. - PowerPoint PPT PresentationTRANSCRIPT
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VegetablesGoal 7.03: Demonstrate selection and preparation of vegetables.
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Nutrients in Vegetables
one of the most nutritional foods
rich in vitamins and mineralsbell pepper, tomatoes, raw
cabbage high in vitamin C
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leafy green vegetables provide folic acid, vitamin K, calcium, and magnesium
important source of fiber, carbohydrates, and phytochemicals
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contain no cholesterol low in fat, sodium, and
caloriescontain antioxidants
(vitamins A and C and lycopene) (eating them may lower your risk of cancer and heart disease)
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Plant Parts1. flowers- are the flowers of the
plant/ ex. broccoli and cauliflower/tender can be eaten raw or cooked
2. fruits-come from the fruit of the plant/ tomatoes, cucumbers, peppers, eggplant, squash
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3. seeds- part that grows new plants/high in nutrients/ require minimal cooking/beans, peas/corn (also a grain)
4. stems- edible and need little cooking/ celery/asparagus (also a flower)
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5. leaves- cabbage, lettuce, Brussels sprouts, spinach/tender/eaten raw (salad greens) or lightly cooked (cooking greens)
6. roots-store a plant’s food supply/can be eaten raw or cooked/carrots, turnips, radishes
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7. tubers-large underground stem that stores nutrients/must be cooked/potato
8. bulbs- layers of fleshy leaves surrounding the underground stem/eaten raw or cooked/onions, garlic
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Sea Vegetables also called seaweeds many grown in Japan classified as algae low in fat/high in vitamins and nutrients contain sodium used in sushi used in ice cream, salad dressing, pudding mixes-
(carrageen- helps produce proper consistency)
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Buying Fresh Vegetables
1. ripeness-harvested when ripe/buy only what you can use within 2-5 days/root vegetables can last for several weeks
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2. color and texture-bright characteristic color/crisp texture/ avoid green potatoes- light has damaged the vegetable and should be cut away before eating
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3. shape-typical for the vegetable/ misshapen indicates inferior texture and flavor
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4. size- feel heavy/extra large vegetables could be overripe, tough, and have poor flavor/small are immature and lack flavor
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5. condition- do not choose wilted, decayed, or damaged vegetables/root vegetables, bulbs, tubers should not sprout- indicates they were stored too long
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Storing Fresh Vegetables
store tubers, roots, and bulbs in cool, dark, dry place
store other vegetables in airtight containers, perforated plastic bags, or the crisper in the refrigerator
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Wash vegetables as needed. (moisture makes bacteria grow)
Vegetables can be stored in a small amount of water or ice.
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Storing Onions cool, dry place allow air to circulate around them will become moldy in the
refrigerator do not store with potatoes
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Storing Potatoes cool, dark, dry place do not refrigerate- will cause mold
to grow/cause the starch to turn to sugar
if they are exposed to light-turn green and will go bad (solanine)
can be stored in a brown paper bag
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Washing Vegetables
Wash tender vegetables under cool running water.
Scrub potatoes, root vegetables, and thick skinned vegetables (winter squash).
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Do not soak in water. (causes nutrient loss)
Core lettuce before storing
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Do not use detergents. (could react with waxes or pesticides)
Always wash before peeling. Peeling can transfer bacteria into the vegetable.
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Serving Vegetables serve raw on a relish tray- celery,
cucumbers, radishes, tomatoes, peppers, turnips, carrots, cabbage, cauliflower, and broccoli.
cut in different shapes to add appeal (rings, wedges, sticks)
serve in a salads
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Tear lettuce to reduce browning.
Keep cut potatoes in cold water to prevent brown discoloration.