2. Part 3 The Preparation of Food
Chapter 15 Vegetables
Part 3
The Preparation of Food
Note: This chapter covers vegetable selection and storage as well as principles and methods for cooking vegetables. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective Explain how to properly select and store vegetables.
Discuss: What signs of quality would you look for when buying vegetables? Why would it be important to store vegetables properly?
Explain how to properly select and store vegetables.

4. Vegetable Subgroups Vegetables are divided into five subgroups.
Dark green vegetables
Orange vegetables
Legumes
Starchy vegetables
Other vegetables
Discuss: What are some examples of vegetables in each of the subgroups listed? In what subgroups do the vegetables shown here belong?
Why is it important to get suggested amounts from each group weekly?
USDA

5. Selecting Fresh Vegetables
Look for good color, firmness, and absence of bruises and decay.
Avoid wilted and misshapen vegetables.
Choose medium-sized vegetables.
Buy only what you will use within a short time.
Discuss: Why should you avoid buying vegetables that are very large or small? What does it mean to buy vegetables that are “in season”? Why should you keep fresh vegetables away from raw meat, poultry, and seafood in your shopping cart? What are the advantages of buying ready-to-eat fresh vegetables and salads?
USDA

6. Storing Fresh Vegetables
Refrigerate most vegetables in the crisper or in plastic bags or containers.
Store onions in open containers at room temperature.
Store potatoes, hard-rind squash, eggplant, and rutabagas in a cool, dark, dry place.
Discuss: How long can you keep most vegetables in the refrigerator? Why should onions be stored in open containers? What happens to potatoes that are stored too long?

7. Choosing Canned, Frozen, and Dried Vegetables
Choose cans that are free from dents, bulges, and leaks.
Choose frozen packages that are clean and solid.
Choose dried vegetables that are uniform in size, free of visible defects, and brightly colored.
Discuss: When might you choose to use canned, frozen, or dried vegetables instead of fresh? What types of vegetables are most often dried?
USDA

8. Storing Canned, Frozen, and Dried Vegetables
Store cans in a cool, dry place.
Store frozen vegetables in the coldest part of the freezer.
Store dried vegetables in covered containers in a cool, dry place.
Discuss: How should canned vegetables be stored after opening? What does a heavy layer of ice indicate about a package of frozen vegetables?

9. Objective Describe food science principles of cooking vegetables.
Discuss: How can an understanding of food science principles help you when preparing vegetables?
Describe food science principles of cooking vegetables.

10. Amount of Cooking Liquid
Discuss: What nutrients are water-soluble?
Use a small amount of cooking liquid to retain water-soluble nutrients.

11. Cooking Time
Cook vegetables for a short time until they are crisp-tender to prevent
nutrient loss
unpleasant flavor, texture, and color changes
Discuss: What do overcooked vegetables look like?

12. Effects of Cooking on Color
Green vegetables – look grayish-green when overcooked.
Orange vegetables –release color into cooking liquid if overcooked.
White vegetables – turn yellow or dark gray when overcooked.
Red vegetables – can turn purple if cooked in alkaline water.
Discuss: What are the pigments responsible for different colors of vegetables? How can vegetable colors be preserved during cooking?

13. Effect of Cooking on Flavor
Mildly flavored vegetables – use covered pan, short time, and little water.
Strongly flavored vegetables – use uncovered pan, short time, and cover with water.
Very strong – use uncovered pan, longer time, and cover with water.
Discuss: How do water and an uncovered pan help mellow strong and very strong vegetable flavors?
What are some vegetables in each of these groups?

14. Objective Identify methods for cooking vegetables.
Discuss: What cooking methods are used to prepare the vegetables you eat most often?
Identify methods for cooking vegetables.

15. Methods of Cooking Vegetables
Cooking in water – add vegetables to a little boiling salted water, cover, then reduce heat and simmer.
Steaming – place vegetables in a steaming basket over simmering water and cover tightly.
Pressure-cooking – time carefully to prevent overcooking.
Discuss: How can you help retain nutrients when cooking vegetables? How can vegetable cooking liquid be used?

16. Methods of Cooking Vegetables
Baking – bake in skins or peel and wrap in foil.
Frying – dip in batter and deep-fry or sauté in a small amount of oil.
Broiling – brush cut surfaces with oil and place under broiler until tender.
Microwaving – use high power and stir or rearrange during cooking period.
Discuss: What kinds of vegetables work well with each of these cooking methods? What do you need to remember to do when cooking vegetables with tight skins in a microwave oven?

17. Preparing Potatoes
Choose new and round red potatoes for boiling, oven-browning, frying, and making potato salad.
Choose baking and russet potatoes for baking and mashing.
Discuss: How is the preparation of mashed potatoes similar to the preparation of boiled potatoes? What are three types of fried potato dishes? What toppings do you like on baked potatoes?
Why does the type of potato affect the recommended cooking method?

18. Objective
Discuss: What changes take place when vegetables are cooked?
Prepare vegetables, preserving their colors, textures, flavors, and nutrients.

19. Preparing Raw Vegetables
Wash and dry carefully.
Trim bruised areas, wilted leaves, and thick stems.
Peel, if desired.
Cut into pieces of preferred shapes and sizes.
Discuss: How can raw vegetables be used?
These are also the first steps to follow when preparing vegetables for cooking.

20. Preparing Canned, Frozen, and Dried Vegetables
Cook canned vegetables over low heat until heated through.
Add frozen vegetables to a small amount of boiling salted water, cover pan, then reduce heat and simmer.
Rinse and sort dried vegetables, cover with water, and soak or cook according to package directions.
Discuss: Why do canned and frozen vegetables require less cooking time than fresh vegetables? Why do some dried vegetables need to be soaked?

21. Apply It!
You have fresh red cabbage, canned carrots, frozen cauliflower, and dried peas on hand. You also have a pantry full of other supplies for preparing recipes.
Discuss: What pigment do you need to be aware of when cooking each of these vegetables? In what flavor category is each of these vegetables?
Describe how you will use some or all of these vegetables to prepare two side dishes.

22. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you select, store, and prepare vegetables to help meet your meal management goals?

23. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
What nutrients do vegetables provide in the diet?
What factors affect the cost of vegetables?
What are some creative ways to serve vegetables?