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Vegetables Vegetables

Vegetables - PowerPoint Presentation

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Uploaded On 2015-10-20

Vegetables - PPT Presentation

Tubers potato yam sweet potato Jerusalem artichoke Bulbs chives onions garlic leeks shallots Roots beets turnips carrot radish Names for Vegetables Parts of plant from which they come ID: 167125

water vegetables broccoli beans vegetables water beans broccoli color cooked sprouts potato peas green vitamin sweet flavor nutrients greens

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Presentation Transcript

Slide1

VegetablesSlide2

Tubers

– potato, yam, sweet potato, Jerusalem artichokeBulbs - chives, onions, garlic, leeks, shallots

Roots - beets,

turnips, carrot, radish

Names for Vegetables - Parts of plant from which they come.Slide3

Stem -

asparagus, celery, mushroom, rhubarbLeaves -

brussel

sprouts, cabbage

, chard, greens, lettuce, spinach, Watercress

Seeds - beans,

peas, corn, bean sprouts, string beansSlide4

Flowers -

artichoke, cauliflower, broccoli, rapini

(

italian broccoli)

Fruit - cucumber, eggplant, tomato,

peppers

, squashSlide5

Strong - cabbage,

brussel sprouts, turnips, cauliflower, onionsMild - most all vegetables turnips

Brussel sprouts

FlavorsSlide6

Water content - fruits, stems, flowers, leaves

1. tomato, celery, broccoli, lettuce - juicy and succulentStarch - tubers, bulbs, roots, seeds 1. potato

, sweet potato, lima beans,

corn 2. Starchy

vegetables

NutrientsSlide7

Yellow

WhiteRedGreenColorSlide8

Fresh - available certain times of the year

CannedFrozenDriedForms Slide9

Chlorophyll

- green substance of plant cells that gives their green color.Vitamin A – eyesLeafy

green and deep yellow vegetables contain

carotene which converts to Vitamin A

Nutrient ContributionSlide10

Vitamin C

– Most vegetables contain vitamin C - broccoli

, green

peppers, tomatoes,

cabbageVitamin B

-

Lima beans and peasSlide11

Minerals

Calcium: soybeans, okra, collard greens, spinach, kelp, broccoli, celeryIron: soybeans, cooked spinach, cooked swiss

chard, peas, chickpeas, turnip greens, collard greens,

potatoes, asparagus Slide12

Carbohydrates

Cellulose, starch and sugar

Corn, potatoes, carrots,

onions, beans, peas, sweet potatoSlide13

Proteins

Incomplete protein - dried beans, asparagus, cauliflower, broccoli, brussel

sprouts, artichokes, watercress,

sweet

cornSlide14

Goal to retain

color, flavor, nutrient, textureCellulose structure softens, and they become less crisp

Principles of CookerySlide15

Starch

absorbs water, swells, and become more solubleWater-soluble vitamins from vegetables seep out into the

cooking

liquid - B and C vitamins and mineralsSlide16

Loss of nutrients

is reduced when cooked in small amount of waterPan is covered to prevents both scorching and loss of water due to evaporation

Amount of waterSlide17

Vitamins are

destroyed by heat and overcookingCook only until fork tender and still slightly crisp

Length of Cooking TimeSlide18

Overcooking

dulls the bright colors of vegetables, lose their texture and shape and become mushyProperly cooked vegetables

retain

their color, flavor, and texture

and nutrientsSlide19

Boil - boil small

amount of water, add vegetables, return to boil, cover pan, reduce heat to a simmerBaked - Wash thoroughly and place on oven rack

Method of CookerySlide20

Panned - Stir-fry, braise (fat,

low heat)Steam - Water in bottom of pan, basket to hold food,

cook

over boiling water

Fried - pan, deep fry,

batter

/crumbsSlide21

Pressure cook -

quick, good flavor, colorBroil -

tomato

, eggplant

Microwave - retain color, flavor,

texture

, and nutrientsSlide22

Canned - more

water, cooked at processing time, graded by governmentFresh - more nutritious, crisp, firm, color,

Selection and BuyingSlide23

Frozen - label information is

your guideDried - beans, peas, legumes -

Soak

before cookingSlide24

Refrigerate most

. Examine first before putting away.Tubers and root vegetables - store in cool, dry, dark place

Care and StorageSlide25

Canned

vegetables - on shelf at room temperature, use within a yearFrozen - use

immediately

when thawed