1. Vegetables

2. 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 are botanically, fruit
For example: avocado, squash, cucumber, tomatoes and eggplant

3. Botanical Names for Vegetables-Parts of plant from which they come.
Tubers- Potato
Bulbs- Chives, Onions, Garlic, Leeks, Shallots
Roots- Beets, Turnips, Carrots, Radish
Stem- Asparagus, Celery, Mushrooms
Leaves- Brussel Sprouts, Cabbage, Broccoli, Spinach
Seeds- Beans, Corn, Peas
Flowers- Artichokes, Cauliflower, Broccoli
Fruit- Cucumber, Eggplant, Tomato, Peppers, Squash

4. Flavors Strong Cabbage Brussel Sprouts Turnips Cauliflower Onions Mild
Most all vegetables

5. Nutrients Water contents from fruits, stems, floers, and leaves
Examples: Tomato, celery, broccoli, lettuce
Starch from tubers, bulbs, roots, and seeds
Examples: potato, lima beans, and corn

6. Color
Yellow
White
Red
Green

7. Forms
Fresh
Canned
Frozen
Dried

8. Nutrient Contribution
Vitamins
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

9. Nutrient Contribution
Minerals
Calcium
Iron
Carbohydrates
Cellulose, starch, and sugar
Proteins
Dried beans and peas

10. Principles of Cookery Goal to retain color, flavor, nutrient, texture
Cellulose structure softens
Starch absorbs water
Water- soluble vitamins from vegetables seep out into cooking liquid such as vitamins B and C
Amount of water
Loss of nutrients is reduced when cooked in small amount of water
Pan is covered to prevent loss of water and scorching

11. Principles of Cookery Length of Cooking Time
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
Properly cooked vegetables retain their color, flavor, texture, and nutrients

12. Selection and Buying Canned Fresh Frozen Dried
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:Soaked before cooking

13. Care and Storage Refrigerate most Tubers and root vegetables
Examine first before putting away
Tubers and root vegetables
Store in a cool, dry, dark place
Canned vegetables
On shelf at room temperature, use within a year
Frozen
Use immediately when thawed

14. Way to Prepare Vegetables
Baking
Steaming
Simmering
Microwave
Frying

15. How to cook on Range in sauce Pan
Start vegetables cooking in salted, boiling water.
Return water to boil as quickly as possible.
Cook in small amount of water just enough to prevent scorching
Cook vegetables to barely done.
Serve immediately.

16. How Vitamin and Mineral Losses Occur:
Through the dissolving action of the water.
Chemical decomposition, which may influenced by the cooking medium
Mechanical losses of nutrients; result of paring, rapid boiling, and overcooking
Quick evaporation

17. Picking quality vegetables
firm texture
free from decay
crisp
smooth dense
free from bruises
good color

19. There are 5 basic fruit groups

20. Serving Sizes What is a serving size?? How many servings do we need??
1 Medium Apple
½ cup of cut up fruit
¾ cup of 100% fruit juice
How many servings do we need??
2 cups everyday

21. Botanical Names for Fruit
Pomes- Smooth skin and an enlarged fleshy area that surrounds the core.
Ex. Apple, pear, kiwi
Drupes- Contain a single seed, or pit, surrounded by juicy flesh.
Ex. Peach, cherry, plum, nectarines, apricot
Berries- Fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh
Ex. Blackberries, cranberries, strawberries, grapes

22. Botanical Names
Melons- Hard out surface that is smooth or netted; juicy flesh.
Ex. Cantaloupe, watermelon, honeydew
Citrus Fruits- Grow in warm regions; firm rind and pulpy flesh.
Ex. Oranges, grapefruit, lemons, kumquat, and limes
Tropical Fruits- Grow in very warm climates; differ in skin composition and seed characteristics.
Ex. Bananas, pineapple, figs, mangos, papayas.

23. Forms of Fruit
Fresh fruit
Canned fruit
Frozen fruit
Dried fruit

24. Selecting Fruit Buy Fruits that are… Firm to the touch The right color
Well shaped
Heavy for their size
Aromatic
In good condition

25. Selecting Fruits Avoid fruits that are… Too soft Too hard
Green or under ripe
Damaged
Bruised
Decayed
Mildewed
Discolored

26. Storage of Fruits
Fresh- ripe fruits are perishable and should be stored in a special drawer to prevent rapid loss of moisture. They should be washed before storage, except for berries, which spoil after being washed. Ripen fruits(bananas & peaches) at room temperature before storing.
Frozen- store immediately in freezer. Do not thaw until ready to use. Do not refreeze after being thawed.
Canned- cool, dry place. After opening can, fruit becomes perishable and put in a container.
Dried- cool, dry place in original container. After opening, close container tightly.

27. Nutritional Contribution
Vitamin A-Melons and peaches
Found in yellow to red fruits, contain carotene.
Prevents night blindness
Vitamin C- citrus fruits
Bones become fragile
Gums become soft and bleed easily
Wounds and broken bones do not heal properly
Minerals
Iron: for red blood
Found in oranges, strawberries, and dried fruits
Calcium: for strong bones and teeth
Found in oranges, strawberries and dried fruit.

28. Nutrient Contribution
Sugar and Cellulose
Supply us with energy
Skin and pulp contain cellulose
Body does not digest and serves as a natural laxative
Fruits contain very little
Protein
Fat

29. Preparation of Fruits
Most fruits are delicious when eaten raw and have more nutrient value.
Prepare in small amount of liquid to preserve vitamins and minerals.
Cutting fruit with low acid content, turn dark
Add acid fruit juice to avoid
Can be cooked by:
Simmering: applesauce
Stewing: peach or pear
Cooked in sugar
Baking: apples
Microwaving