PDF-BLANCHING VEGETABLES

Blanching is a must for most vegetables to be frozen It slows or stops the enzyme action which can cause loss of flavor color and texture The blanching time is very important and varies with the. Vegetables provide nutrients vital for health and maintenance of your body Health Benefits Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease including heart attack and stroke Eating a di 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.. Introduction to Foods and Nutrition. Vegetable Classifications - 8 . Vegetables are often grouped according to the part of the plant from which they come.. Bulbs. Flowers. Fruits. Stems. Leaves. Seeds. WHAT IS A VEGETABLE?. Edible part of a plant. PODS & SEEDS (LEGUMES). FLOWER. CERTAIN . FRUITS. LEAVES. STEM. ROOT. TUBER. BULB. FUNGI. CLASSIFICATION. SEEDS . OF THE PLANT. BROADBEANS. PEAS. CORN. Classification of Vegetables. Webster’s dictionary refers to vegetables as “any plant,” but more specifically as those that are edible.. The part of the plant used as a vegetable often serves as a common method of classification.. Partially cook vegetables in rapidly boiling water until al . denté. (to the tooth). Water must be boiling before you add vegetables.. Saves time. Can finish vegetables in a variety of ways. Can blanch different vegetables separately and then finish all together. Just another way to preserve your food!. Home Freezers. Should be adjusted to an even temperature of . -20 degrees Celsius.. Labelling. is very important!. Food packages should be . labelled. with:. . FOR PREPARATION OF . VEGETABLES . FREEZING. Proff. . D-r . Liubo. . Vrachar. Technological faculty of Novi Sad, Serbia. Vegetable`s preparation. - . Vegetables meaning is based on vegetative and generative parts used for livelihood of the people in fresh and processed type.. < 10-12°. Caso clínico. Técnica de inyección superficial. TÉCNICA “BLANCHING”*. - Efecto “blanching”. v.. . blanched. , . blanch·ing. 1. Quitar el color; blanquear. 2. Poner blanco o palidecer. 1) distinguish between the classification of vegetables. 2) identify the nutrients present in vegetables and their functions. 3) explain the purchasing and storing of fresh vegetables . Essential Questions. Freezing . Fruits and Vegetables. Empowerment Through Education. Today’s Topics. Basics of freezing fruits and vegetables. Preventing fruits from discoloring. Blanching vegetables. Packaging frozen fruits and vegetables. body will make vitamin through beta carotene. . Good sources- dark greens, oranges, and yellows. Vitamin C- . Good sources include raw broccoli, raw cabbage, kale, sweet potatoes, tomatoes, and green peppers. Drying. Irradiation. Chemical preservation. Preservation by heat treatment. Blanching. Sterilization. Pasteurization. Blanching. Most vegetables and some fruits are blanched prior to further processing operations, such as canning, freezing or dehydration.. They are often grouped according to the part of the plant that is eaten:. bulbs;. flowers;. fruit;. leaves;. roots; . seeds;. stem (stalk).. Peppers are the edible fruit of a plant. Bulbs. Some plants have bulbs which stay underground to store food for the plant when it is not growing. When the time is right, the bulb produces shoots which grow up through the soil..