vegetables another corny goodston production. vegetables come from all parts of plants –l–leaves...
TRANSCRIPT
Vegetables
Another CornyGoodston Production
Vegetables come from all parts of plants
– Leaves– Flowers– Seeds– Stems– Fruits– Roots
Veggie Info.
• Vegetables that are leaves, are high water and low carbohydrates. They are a good source of iron, Vitamin A and riboflavin.
• Corn is actually a cereal but used as a vegetable.
• Protein is higher in the dried legumes than any other vegetable group
Vegetables can be purchased in what four
forms?– Fresh– Frozen– Canned– Dried
About the forms of veggies
• Why is the flavor of canned vegetables changed from that of fresh vegetables?Because high heat is used in the processing
• What vegetable is probably the most common of the dried vegetables?Potatoes
• What are the two carbohydrates found in all vegetables and why are they important?Cellulose and pectin
• What meal of the day are vegetable usually not served, but what are the several exceptions?Breakfast, potatoes, and vegetable juices
Cooking Vegetables
• Summarize what happens when you cook fresh vegetables.
• The starch and incomplete protein in them are cooked and the cellulose framework becomes softer
• List two ways that vitamins are lost during cooking:– Oxidation– Dissolved in cooking water
What happens when they are cooked?
• Why cook vegetables?– Improved palatability– More easily & completely digested– Some minerals& vitamins are more
available for our body to use after being heated
– Microorganisms are destroyed• Vitamins are lost while cooking.• In order to limit losses, cook for a
short time, in a small amount of water, with the lid on.
Vegetable Classification
Part of the Plant
Roots
– Carrots– Rutabaga– Radish– parsnip
Tubers
– Potatoes– Turnips– Beets– Sweet potatoes
Stems
– Asparagus– Celery– Rhubarb
Leaves
– Cabbage– Lettuce– Spinach– Kale– Brussel sprouts
Flowers
– Broccoli– Cauliflower– Broccoflower
Fruits
– Cucumber– Eggplant– Squash– Peppers– Tomatoes– Okra– zucchini
Seeds
– Green beans– Corn– Peas– Soybeans– Legumes– Lima beans
Bulbs
– Onions– Garlic– Green onions– leeks
Vegetable Classification #2colour
GREEN Yellow White Red
PIGMENT NAME
EXAMPLES
COOKING DIRECTIONS
MISC.
PEAS BROCCOLI LETTUCE GREEN BEANS SPINACH
SMALL AMOUNT WATER SHORT AMOUNT OF TIMELID OFF FIRST FEW MINUTESLID N @ END
OVERCOOKEDLOOSES NUTRIENTS AND BRIGHT COLOURS
CHLOROPHYLL CAROTENE
CARROTS PUMPKIN YAMSYELLOW PEPPERS
SMALL AMOUNT OF WATERCOVERED PANOVERCOOKED- CELLS BREAKDOWN
Vit. A Heat doesn’t destroy carotene
FLAVONES
POTATOES, CAULIFLOWER, TURNIPS, ONIONS
AVOID OVER COOKING
Water soluble turns grey or yellow if over cooked
ANTOCYAMIN
BEETSRED CABBAGE RED PEPPER
SMALL AMOUNT OF WATERLID ON UNTIL TENDER
Alkali in water causes colour to turn dull purple. Add acid to retain colour
Flavor
Mild – ex: green beans, peas, corn, potatoes– Short time, small amount of water, pan covered
Strong – ex: cabbage, turnips, broccoli, brussel sprouts
-Cover with water, uncovered pan, short time
Very Strong – ex: onions, garlic, leeks
-Covered in water, uncovered, long time
Vegetable Cookery prompt
• Principles of Vegetable Cookery (What we want to do to them?1. To soften cellulose.
2. To change texture, colour, & flavour, size.
3. To monitor:• Amount of water- less is best• Cook time- short time, until fork tender
Define each and give an example of a vegetable cooked that way.
Cooking Method Definition Example of Veg.
Boil To cook in liquid that is bubbling.
Potatoes
Baked Cook by dry heat. Carrots, potatoes
Steamed To cook over boiling water Broccoli
French Fry Cooking in hot fat deep enough for food to float
Potatoes
Pressure Cooked To cook in pressure cooker Pumpkin
Stir fry To cook very quickly in fat
Green beans
Sauté Cook in small amount of fat
Celery, onion, garlic
Broil To cook by direct heat Potatoes
Those Versatile Vegetable PlantsCabbageGreensKale LeavesLettuceSpinach
BeanSeeds corn Peas
Flowers Broccoli Cauliflower
BeetsCarrots RootsOnionsPotatoes Stems Asparagus
Celery
Fruits cucumber egg plant peppers Tomatoes
The vegetables we eat come from many different parts of vegetable plants. Usually only one or two parts of a plant are eaten