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
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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