1. Culinary Arts I Day #34 Day #34

2. Nutrients in veggies Rich in several vitamins and minerals. Rich in several vitamins and minerals. Vitamin C, K, folic acid, and calcium Vitamin C, K, folic acid, and calcium Also an important source of fiber, carbohydrates, and phytochemicals. Also an important source of fiber, carbohydrates, and phytochemicals. Several have antioxidants – which can reduce your chance of developing cancer Several have antioxidants – which can reduce your chance of developing cancer

3. Types (parts of plants) 1. Flowers – Broccoli and cauliflower are parts of plant- they are tender and can be eaten cooked or raw. 1. Flowers – Broccoli and cauliflower are parts of plant- they are tender and can be eaten cooked or raw. 2. Fruits – Most vegetables from the fruit part, can be eaten raw, such as: tomatoes, cucumbers, and peppers. Others like eggplant and squash are usually cooked. 2. Fruits – Most vegetables from the fruit part, can be eaten raw, such as: tomatoes, cucumbers, and peppers. Others like eggplant and squash are usually cooked. 3. Seeds – part that grows new plants, require minimal cooking – examples: beans, corns, and peas 3. Seeds – part that grows new plants, require minimal cooking – examples: beans, corns, and peas 4. Stems – edible, tender, minimal cooking – example: asparagus 4. Stems – edible, tender, minimal cooking – example: asparagus

4. Types (parts of plants) 5. Leaves – cabbage, lettuce, brussel sprouts, and spinach: tender and eaten raw, minimal cooking 5. Leaves – cabbage, lettuce, brussel sprouts, and spinach: tender and eaten raw, minimal cooking 6. Roots – store a plant’s food supply, includes: carrots, turnips, and radishes 6. Roots – store a plant’s food supply, includes: carrots, turnips, and radishes 7. Tubers – potato is a familiar tuber – large underground stem that stores nutrients. This part of the plant must be cooked. 7. Tubers – potato is a familiar tuber – large underground stem that stores nutrients. This part of the plant must be cooked. 8. Bulbs – layers of fresh leaves surrounding the underground part of stem – onions and garlics are bulbs 8. Bulbs – layers of fresh leaves surrounding the underground part of stem – onions and garlics are bulbs

5. Types cont… Sea Vegetables – also known as seaweeds, these grow in waters with filtered sunlight: classified as algae, not plants. Sea Vegetables – also known as seaweeds, these grow in waters with filtered sunlight: classified as algae, not plants. Carragreen – a sea vegetable that helps produce the consistency of such products as ice cream, salad dressings, soups, and pudding mixes. Carragreen – a sea vegetable that helps produce the consistency of such products as ice cream, salad dressings, soups, and pudding mixes.

6. Buying fresh… Look for these signs of quality: Look for these signs of quality: 1. Ripeness – buy only what you can use during the storage life of the vegetable; should be used within 2 to 5 days of buying, although root vegetables last 1 to 7 days 1. Ripeness – buy only what you can use during the storage life of the vegetable; should be used within 2 to 5 days of buying, although root vegetables last 1 to 7 days 2. Color and texture – have bright characteristics of color and crisp texture. Avoid green potatoes: exposed to light and may indicate a bitter toxic compound, solanine 2. Color and texture – have bright characteristics of color and crisp texture. Avoid green potatoes: exposed to light and may indicate a bitter toxic compound, solanine 3. Shape and size – should be typical for type selected and should feel “heavy” – immature ones will lack flavor 3. Shape and size – should be typical for type selected and should feel “heavy” – immature ones will lack flavor 4. Condition – Avoid damaged, decayed, or wilted: they have lost nutrients and won’t last long 4. Condition – Avoid damaged, decayed, or wilted: they have lost nutrients and won’t last long

7. How to store? Potatoes – in a dark, cool and dry place Potatoes – in a dark, cool and dry place If you must store at room temperature, only buy what you need If you must store at room temperature, only buy what you need Do not refrigerate because mold will be produced Do not refrigerate because mold will be produced Onions – cool, dry area. Place in basket or loosely woven air bag so air can circulate around them. Onions – cool, dry area. Place in basket or loosely woven air bag so air can circulate around them. Other – stored in a crisper, and in plastic bags in fridge Other – stored in a crisper, and in plastic bags in fridge

8. Commercially Processed forms Canned: Canned: Softer texture, some nutrients are broken down Softer texture, some nutrients are broken down Frozen: Frozen: Closest in nutrients to fresh. Closest in nutrients to fresh. Blanched first, then froze. Blanched first, then froze. Dried Dried Dehydrated to preserve freshness. Dehydrated to preserve freshness. Some will darken naturally, so prep accordingly. Some will darken naturally, so prep accordingly.

9. Cooking… Always wash fresh vegetables BEFORE cooking! Always wash fresh vegetables BEFORE cooking! How cooking affects vegetables: How cooking affects vegetables: 1. Nutrients – some dissolve in water when cooking 1. Nutrients – some dissolve in water when cooking 2. Texture – heat softens the cellulose, making them tender. If overcooked, they become mushy 2. Texture – heat softens the cellulose, making them tender. If overcooked, they become mushy 3. Color – when cooked properly, vegetables remain colorful: steaming is the BEST option to retain color 3. Color – when cooked properly, vegetables remain colorful: steaming is the BEST option to retain color 4. Flavor – cooking releases flavors, when overcooked, they lose their flavor and develop an unpleasant odor. 4. Flavor – cooking releases flavors, when overcooked, they lose their flavor and develop an unpleasant odor.

10. Cooking… Simmering Steaming Pressure – Cooking Braising Frying Baking Roasting Grilling Microwave Simmering Steaming Pressure – Cooking Braising Frying Baking Roasting Grilling Microwave

11. Vegetable Cookery Please go to my blog: Please go to my blog: https://blogs.waukeeschools.org/lcalvert https://blogs.waukeeschools.org/lcalvert https://blogs.waukeeschools.org/lcalvert Go to Culinary Arts I tab and click on vegetable research assignment. Go to Culinary Arts I tab and click on vegetable research assignment. Download worksheet-will need to answer these questions. Download worksheet-will need to answer these questions. I attached links for each website to make it easier for you to research. I attached links for each website to make it easier for you to research. Work on Fruit Scramble with your kitchen groups. Work on Fruit Scramble with your kitchen groups.