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  • Vegetable Lecture

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    imran
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    The document provides an overview of vegetables, including: 1) Vegetables come from various parts of plants like tubers, bulbs, roots, stems, leaves, seeds, flowers and fruit. They vary in flavors from strong to mild and nutrient content. 2) Vegetables contain important vitamins and minerals and come in different colors. They can be consumed fresh, canned, frozen or dried. 3) Proper cooking methods are important to retain vegetables' color, flavor, texture and nutrients. Overcooking can destroy vitamins and cause vegetables to become mushy.

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    The document provides an overview of vegetables, including: 1) Vegetables come from various parts of plants like tubers, bulbs, roots, stems, leaves, seeds, flowers and fruit. They vary in flavors from strong to mild and nutrient content. 2) Vegetables contain important vitamins and minerals and come in different colors. They can be consumed fresh, canned, frozen or dried. 3) Proper cooking methods are important to retain vegetables' color, flavor, texture and nutrients. Overcooking can destroy vitamins and cause vegetables to become mushy.

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    20 views3 pages

    Vegetable Lecture

    Uploaded by

    imran
    The document provides an overview of vegetables, including: 1) Vegetables come from various parts of plants like tubers, bulbs, roots, stems, leaves, seeds, flowers and fruit. They vary in flavors from strong to mild and nutrient content. 2) Vegetables contain important vitamins and minerals and come in different colors. They can be consumed fresh, canned, frozen or dried. 3) Proper cooking methods are important to retain vegetables' color, flavor, texture and nutrients. Overcooking can destroy vitamins and cause vegetables to become mushy.

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    © All Rights Reserved
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    of 3

    Vegetable Lecture

    I. Botanical Names for Vegetables - Parts of plant from which they come.
    A. Tubers - potato
    B. Bulbs - chives, onions, garlic, leeks, shallots
    C. Roots - beets, turnips, carrot, radish
    D. Stem - asparagus, celery, mushroom
    E. Leaves - brussel sprouts, cabbage, chard, greens, lettuce, spinach.
    Watercress
    F. Seeds - beans, peas, corn
    G. Flowers - artichoke, cauliflower, broccoli
    H. Fruit - cucumber, eggplant, tomato, peppers, squash

    II. Flavors
    A. Strong - cabbage, brussel sprouts, turnips, cauliflower onions
    B. Mild - most all vegetables

    III. Nutrients
    A. Water content - fruits, stems, flowers, leaves
    1. tomato, celery, broccoli, lettuce - juicy and succulent
    B. Starch - tubers, bulbs, roots, seeds
    1. potato, sweet potato, lima beans, corn - starchy vegetables

    IV. Color
    A. Yellow
    B. White
    C. Red
    D. Green

    V. Forms
    A. Fresh - available certain times of the year
    B. Canned
    C. Frozen
    D. Dried

    VI. Nutrient Contribution


    A. Vitamins
    1. Chlorophyll - green substance of plant cells that gives their
    green color.
    2. Vitamin A - eyes
    a. Leafy green and deep yellow vegetables contain carotene
    which converts to Vitamin A
    3. Vitamin C -
    a. Most vegetables contain vitamin C - broccoli, green
    peppers, tomatoes, cabbage
    4. Vitamin B
    a. Lima beans and peas
    B. Minerals
    1. Calcium
    2. Iron
    C. Carbohydrates
    1. Cellulose, starch and sugar
    D. Proteins
    1. Incomplete protein - dried beans and peas

    VII. Principles of Cookery


    A. Goal to retain color, flavor, nutrient, texture
    1. Cellulose structure softens, and they become less crisp
    2. Starch absorbs water, swells, and become more soluble
    B. Water-soluble vitamins from vegetables seep out into the cooking
    liquid - B and C vitamins and minerals
    C. Amount of water
    1. Loss of nutrients is reduced when cooked in small amount of
    water
    2. Pan is covered to prevents both scorching and loss of water due
    to evaporation
    D. Length of Cooking Time
    1. Vitamins are destroyed by heat and overcooking
    2. Cook only until fork tender and still slightly crisp
    3. Overcooking dulls the bright colors of vegetables, lose their
    texture and shape and become mushy
    4. Properly cooked vegetables retain their color, flavor, and texture
    and nutrients

    E. Method of Cookery
    1. Boil - boil small amount of water, add vegetables, return to boil,
    cover pan, reduce heat to a simmer
    2. Baked - Wash thoroughly and place on oven rack
    3. Panned - Stir-fry, braise (fat, low heat)
    4. Steam - Water in bottom of pan, basket to hold food, cook over
    boiling water
    5. Fried - pan, deep fry, batter/crumbs
    6. Pressure cook - quick, good flavor, color
    7. Broil - tomato, eggplant
    8. Microwave - retain color, flavor, texture, and nutrients

    VIII. Selection and Buying


    A. Canned - more water, cooked at processing time, graded by
    government
    B. Fresh - more nutritious, crisp, firm, color,
    C. Frozen - label information is your guide
    D. Dried - beans, peas, legumes - Soak before cooking

    IX. Care and Storage


    A. Refrigerate most. Examine first before putting away.
    B. Tubers and root vegetables - store in cool, dry, dark place
    C. Canned vegetables - on shelf at room temperature, use within a year
    D. Frozen - use immediately when thawed

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