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What You Will Learn In This Unit:

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Presentation on theme: "What You Will Learn In This Unit:"— Presentation transcript:

1 What You Will Learn In This Unit:
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, flavors & nutrients 4. Different methods for cooking vegetables 5. How to classify vegetables

2 Vegetable ABC’s!! With your group…name a vegetable that starts with each letter of the alphabet as quickly as possible!! Let’s see who can come up with the most in the fastest time!! 

3 What Are Vegetables?! Plant parts that are edible by humans
You Tell Me…. Plant parts that are edible by humans Can be served raw or cooked

4 How Can You Purchase Veggies?
Many veggies can be purchased year round Specialty stores carry more “exotic” types of veggies (beyond the basics) Fresh Frozen Canned Dried

5 Vegetable Classifications
-Using the vegetable cards given to you…group them into categories by how you think vegetables are classified Classification is another way of saying how a type of something is: -arranged, grouped, organized, or sorted Let’s see how you did…

6 Vegetable Classifications
Veggies are often grouped according to the part of the plant they come from Two other ways to classify: Flavor Color

7 Now… Think of a plant. Using the classifications given…
Group the vegetables under the classification (or category) you think they best fit under. GOOD LUCK!! 

8 Bulbs Artichokes Garlic Broccoli Onions Cauliflower Classifications:
Flowers Garlic Onions Artichokes Broccoli Cauliflower

9 Classifications: Fruits Leaves Tomatoes Brussels Sprouts Cucumbers
Eggplant Okra Peppers Pumpkins Squash Brussels Sprouts Cabbage Lettuce Spinach

10 Classifications: Stems Seeds Asparagus Celery Peas Corn Beans

11 Classifications: Tubers Roots Potatoes Beets Carrots Parsnips Radishes
Rutabagas Turnips

12 Guidelines to Selecting Fresh Vegetables:
Good color Firmness No bruising or decay Avoid wilted and misshaped veggies Very small veggies can be immature & lack flavor Very large veggies can be over-mature & tough

13 Be A Smart Consumer: Buy only what you will use within a short time
Fresh veggies lose quality quickly! Vegetables that are in season are usually high in quality & low in price

14 Nutrients in Vegetables
Veggies contain: Vitamins, Minerals, & Carbohydrates TONS AND TONS of vitamins and minerals! Iron and vitamin C- dark leafy greens Spinach and kale have tons of iron! Vitamin A- especially yellow and green veggies Squash, Carrots, sweet potatoes Vitamin B Peas, beans

15 Nutrients Continued Some vegetables contain a lot of starch, and not as many other nutrients. These have the highest calorie levels Potato, sweet potatoes, squash, corn Almost all vegetables have a wide variety of vitamins and minerals. You should eat the rainbow! But that do these nutrients DO for you? Iron= Helps your body carry oxygen to supply your organs with energy Vitamin A= Helps maintain healthy eyes Vitamin C= Helps body repair itself and fight infection Vitamin E= Helps protect white and red blood cells To name a few! Remember, eat the rainbow every day to get a wide variety of nutrients your body NEEDS!

16 Storing Fresh Vegetables
Can keep most in fridge for a few days Place most in plastic bags or containers Veggie Storage Tip: Sweet Corn In its husk Tomatoes Uncovered Leafy Greens Wrap in damp towel Onions Open containers; room temp. Potatoes, Eggplant Dark, cool, dry place

17 Canned Vegetables They come: whole, sliced, or in pieces
Cost less than frozen or fresh Store in a cool, dry place before opening Store (covered) in the refrigerator after opening if not all is used Consumer Tips: Choose generic/house brands to save money Choose a container size to meet your needs (don’t buy more than you need)

18 Frozen Vegetables Keep appearance & flavor of fresh veggies better than canned or dried Freezing may alter texture Cost less than fresh (usually) Buy frozen veggies when they’re not in season = cheaper! Bags should be clean & solidly frozen Heavy ice layer on package = was thawed & refroze Store in coldest part of freezer

19 Dried Vegetables Legumes Peas, Beans, Lentils (seeds)
Choose legumes that are uniform in size, free of visible defects, & brightly colored Store in covered containers in a cool, dry place

20 Raw Veggies Have the most nutrients!
Attractive to serve – very colorful & crunchy Adds texture to meals & snacks Most edible part grows in or near the soil WASH VEGGIES BEFORE EATING!!  Cool running water; Do not soak (nutrients lost) Taste best when served cold Store washed & drained in covered container in refrigerator

21 What Happens When You Cook Vegetables?
Fiber in veggies softens to make chewing easier Starch absorbs water, swells, & is easier to digest Some nutrients are lost & some colors change Most healthful way to cook veggies- Steaming! This retains the most nutrients! Least nutritionally beneficial way to cook veggies- Deep frying! This adds a ton of fat and calories.

22 What Should A Proper Cooked Veggie Be Like?!
Colorful Flavorful Crisp-tender texture (“fork tender” texture) (think of “al dente” for a veggie) An overcooked veggie will be overly soft in texture!

23 How Much Liquid Should I Use When Cooking?
Minimal amounts The less water you use, the more nutrients you’ll keep in the vegetables If you use lots of water, the nutrients will dissolve in the liquid

24 Different Methods of Cooking Vegetables
Cooking in water Steaming Pressure cooking A pressure cooker produces high temps so foods cook quickly Baking Frying Broiling Microwaving

25 How Can You Make a Difference??
Start a vegetable garden in your backyard or even on an apartment/condo balcony Fresh, cheaper, convenient, great for the planet! Buy local veggies from farmer’s markets Support local farmers, fresh, cheaper Try buying organic when possible No pesticides used – healthy for you & the planet! Even try composting – old scraps of veggies gives great nutrients to the soil – and that soil is then great for your veggie garden each year!!

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