Download Unit 5 Vegetable Notes

Vegetables
Chapter 29
Pages 450-464
What is a vegetable?
•
•
Add flavor, color, and
Contribute significantly to
to meals
Nutrients in vegetables
•
•
•
•
•
•
Vitamin C
Folic Acid
Vitamin K
Calcium
Magnesium
Vegetables are a good source of fiber,
, and phytochemicals
Phytochemicals
•
Lower your risk of some cancers and heart disease
▫ Lycopene- found in tomatoes
▫ Beta Carotene- found in carrots
Types of vegetables
•
▫
▫
Broccoli and Cauliflower
Tender and can be eaten raw or
cooked
•
▫
•
▫
▫
▫
Tomatoes, cucumbers, peppers,
squash, eggplant
Can be eaten raw or cooked
•
•
▫
▫
Plant part that grows new
plants
Beans, corn, and peas
▫
▫
Roots store a plants food supply
Carrots, turnips, and radishes
▫
Large underground stem that
store nutrients
Potatoes
•
•
▫
▫
▫
Celery and asparagus
Need minimal cooking, can be
eaten raw
Cabbage, lettuce, brussel
sprouts, and spinach
Minimal cooking, can be eaten
raw
•
▫
▫
Layers of fleshy leaves
surrounding the underground
part of the stem
Onions and garlic
Buying Fresh Vegetables
•
•
•
•
•
- Vegetables are harvested ripe, most last 2-5 days although
root vegetables last several weeks
&
- Select bright characteristic color and
crisp texture- avoid potatoes that have green color which could indicate solanine, a bitter, toxic
compound
- Typical for vegetables- misshapen have inferior texture and flavor
- Should feel heavy in relation to its size
- Aviod wilted, damaged, or decayed vegetables
Storing Fresh Vegetables
•
•
•
Potatoes- Cool, dark, dry place (separate from onions)
Onions- cool, dry area in a basket or loosely woven bag
▫ Become moldy in refrigerator or plastic bags
▫ If stored with potatoes, onions will absorb the moisture from the potatoes and become
moldy. The potatoes will sprout faster
Other Vegetables- refrigerator in airtight containers or plastic bags in the refrigerator crisper
drawer
Washing and Serving Fresh Vegetables
•
•
•
Wash all fresh vegetables thoroughly to remove dirt and
(even before
you peel)
Scrub root vegetables with a
. Do not soak in water or use detergents to
wash vegetables
Raw vegetables can be served in salads, as a snack, or as
, sliced or small
vegetables served with a dip.
Cooking Fresh Vegetables
•
•
Many must be cooked to make them edible and easy to
Method you choose and length of cooking time depends on the vegetable, its tenderness, the
size of the pieces, and your own taste preference
Convenience Forms of vegetables
•
▫
▫
Canned whole, sliced, or in pieces
Already cooked during canning process
▫
▫
Closest in nutrients, color, and texture to fresh vegetables
Take less time to cook than fresh vegetables because they are pre-heated prior to
freezing
•
•
▫
▫
Mushrooms, tomatoes, and potatoes are vegetables that can be dehydrated and late
reconstituted for used in recipes
Dried vegetables can be restored to their former condition by adding water
How Cooking Affects Vegetables
•
Read page 459-460 in your textbook, the section labeled “Cooking Vegetables.” Describe what
happens to the following:
–
Nutrients
–
Color
–
Flavor
–
Texture and shape
•
Then choose 1 of the following cooking methods on pages 460-462 to discuss in your notes in
further detail.
•
Cooking Method Selected: