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Tubers – potato, yam, sweet potato, Jerusalem artichoke Bulbs - chives, onions, garlic, leeks, shallots Roots - beets, turnips, carrot, radish
Stem - asparagus, celery, mushroom, rhubarb Leaves - brussel sprouts, cabbage, chard, greens, lettuce, spinach, Watercress Seeds - beans, peas, corn, bean sprouts, string beans
Flowers - artichoke, cauliflower, broccoli, rapini (italian broccoli) Fruit - cucumber, eggplant, tomato, peppers, squash
Strong - cabbage, brussel sprouts, turnips, cauliflower, onions Mild - most all vegetables turnips Brussel sprouts
Water content - fruits, stems, flowers, leaves 1. tomato, celery, broccoli, lettuce - juicy and succulent Starch - tubers, bulbs, roots, seeds 1. potato, sweet potato, lima beans, corn 2. Starchy vegetables
Yellow White Red Green
Fresh - available certain times of the year Canned Frozen Dried
Chlorophyll - green substance of plant cells that gives their green color. Vitamin A – eyes ◦ Leafy green and deep yellow vegetables contain carotene which converts to Vitamin A
Vitamin C – ◦ Most vegetables contain vitamin C - broccoli, green peppers, tomatoes, cabbage Vitamin B - ◦ Lima beans and peas
Minerals ◦ Calcium: soybeans, okra, collard greens, spinach, kelp, broccoli, celery ◦ Iron: soybeans, cooked spinach, cooked swiss chard, peas, chickpeas, turnip greens, collard greens, potatoes, asparagus
Carbohydrates ◦ Cellulose, starch and sugar ◦ Corn, potatoes, carrots, onions, beans, peas, sweet potato
Proteins ◦ Incomplete protein - dried beans, asparagus, cauliflower, broccoli, brussel sprouts, artichokes, watercress, sweet corn
Goal to retain color, flavor, nutrient, texture Cellulose structure softens, and they become less crisp
Starch absorbs water, swells, and become more soluble Water-soluble vitamins from vegetables seep out into the cooking liquid - B and C vitamins and minerals
Loss of nutrients is reduced when cooked in small amount of water Pan is covered to prevents both scorching and loss of water due to evaporation
Vitamins are destroyed by heat and overcooking Cook only until fork tender and still slightly crisp
Overcooking dulls the bright colors of vegetables, lose their texture and shape and become mushy Properly cooked vegetables retain their color, flavor, and texture and nutrients
Boil - boil small amount of water, add vegetables, return to boil, cover pan, reduce heat to a simmer Baked - Wash thoroughly and place on oven rack
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/crumbs
Pressure cook - quick, good flavor, color Broil - tomato, eggplant Microwave - retain color, flavor, texture, and nutrients
Canned - more water, cooked at processing time, graded by government Fresh - more nutritious, crisp, firm, color,
Frozen - label information is your guide Dried - beans, peas, legumes - Soak before cooking
Refrigerate most. Examine first before putting away. Tubers and root vegetables - store in cool, dry, dark place
Canned vegetables - on shelf at room temperature, use within a year Frozen - use immediately when thawed
Botanical Names for Vegetables - Parts of plant from which they come. Botanical Names for Vegetables - Parts of plant from which they come. Tubers – potato.
VEGETABLES. Botanical Names for Vegetables - Parts of plant from which they come. Tubers - potato Bulbs - chives, onions, garlic, leeks, shallots.
Vegetable Notes and Review Nutrition and Food Prep 1.
Vegetables. Names for Vegetables - Parts of plant from which they come. Tubers – potato, yam, sweet potato, Jerusalem artichoke Bulbs - chives, onions,
Vegetables A Healthy Way. Introduction Vegetables are low in fat and sodium and have no cholesterol. They can be high in carbohydrates. But they can be.
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Vegetables. Vegetables are low in calories. You can serve them raw or cooked. They add color, flavor, texture, and nutrients to meals. You can purchase.
Dr. Vivian G. Baglien- adapted 10/31/13. Health-4.1Analyzes personal health and fitness information. RI4 Determine the meaning of words and phrases as.
Vegetables Chapter 16. Across top of sheet: List 8 of your favorite veggies. List 8 of your favorite veggies. Divide paper into 8 sections.
Vegetables Another Corny Goodston Production. Vegetables come from all parts of plants –L–Leaves –F–Flowers –S–Seeds –S–Stems –F–Fruits –R–Roots.
VEGETABLES Vegetables The term vegetable refers to any herbaceous plant that can be partially or wholly eaten The plant has no woody tissue Vegetables.
VEGETABLES Versatile Choices. TYPES Come from different edible parts of the plant –Flowers –Fruits –Seeds –Stems –Leaves –Roots –Tubers –Bulbs What’s.
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Vegetables Yummy Yummy(:. Grouping Vegetables Part of the Plant: Seeds- Corn, peas, beans Leaves- Spinach, cabbage, lettuce, bean sprouts Stem-
Vegetables Any edible part of the plant (leaves, roots, tubers or stalks) except, in most cases, the fruit. Some plant foods that we consider vegetables.
Vegetables! Nutrients, Storage, cooking…. Plant Parts Root: carrot, radish –Grow deep in soil, smooth skin Stem: celery, asparagus –Edible stems and stalks,
1. Bulbs- Garlic and onions Flowers Artichokes, broccoli, cauliflower 2.
Vegetables. Types of Vegetables Hundreds of different kinds of vegetables are available in the market-place. They are colorful, flavorful and nutritious.
Vegetable Notes. I. Vegetables A.The edible part of a plant such as the tuber, root, seed, stem, leaf, or fruit B.Contain more starch and less sugar than.
Fruits & Vegetables. Fruits and Vegetables 1. Cellulose 2222 A. Determine how produce will be used. B. Canned products are usually cheaper.
Vegetables. Vegetables are grouped according to the part of the plant from which they come. FLOWERS: artichokes, broccoli, cauliflower FRUITS: tomatoes,
1.Seeds- peas, beans, corn 2. Leaves- greens, lettuce, cabbage 3. Bulbs- onion, garlic 4. Roots- beets, carrots, radishes 5. Tubers- potatoes 6. Stem-
VEGETABLES Chapter ways to classify vegetables How do they grow? 2. What’s their flavor? 3. What color are they?
Creative Cooking 1 VEGETABLES. NUTRTIONALLY VEGETABLES CONTAIN MANY VITAMINS AND MINERALS.
When fresh they are known as Produce. Vegetables are classified by which part of the plant is eaten.
Culinary Arts I Day #34 Day #34. Nutrients in veggies Rich in several vitamins and minerals. Rich in several vitamins and minerals. Vitamin C, K, folic.
Vegetables. Objective Students will be able to: 1) distinguish between the classification of vegetables 2) identify the nutrients present in vegetables.
Vegetables What You Will Learn In This Unit: 1. How to properly select and store veggies 2. How to prepare veggies 3. How to preserve their colors, textures,
Vegetables Chapter 29. What is a vegetable? Add flavor, color, and texture to meals Contribute significantly to health What is your favorite vegetable?
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After today, you will be able to select, prepare, and store vegetables safely and properly Let’s get started!
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Vegetables Creative Foods. Vegetable Classifications Roots Tubers Leaves Fruits Bulbs Stems Flowers Seeds.
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