VEGETABLES

GROUP MEMBERS: MICOYA McDOWELL, ALANA ANDERSON,ROSHEENA BROWN,

SHANELLE STEPEHNSON, TANNIEL REID.
 CLASSIFICATIONS OF
VEGETABLES
• Roots/Tubers are vegetables which grow underground on the root of a plant. Tubers

are usually high in starch. Some examples of root/tubers include potatoes, carrots,

parsnips, turnips, beetroot, sweet potato and taro. 

• Fruit vegetables develop from the flower of a plant. These include cucumbers,

eggplant, okra, sweet corn, squash, peppers and tomatoes. 

 CLASSIFICATIONS OF
VEGETABLES
•Vegetables is a category of food which can be obtained from any part of the plant which is edible. The edible parts

can be stems, leaves, flowers, roots/tubbers and sometimes fruits.

•Stem vegetables are plant stems used as vegetables   They usually include broccoli, celery, cauliflower and

asparagus.

•-Leaves vegetables also called leaf greens is the edible leaves from the plant.  It includes kale, bok hoy, lettuce and

cabbage.

•-Flowers vegetables are usually the head, or flower of the plant. These include artichokes, broccoli, and cauliflower.
 COMPOSITION OF VEGETABLES
• Composition of vegetables
• -Structural composition

• Vegetables are mostly made of water. Lettuce, cucumbers and leafy vegetables contain about 95% water, so

only 5% of their mass is dry matter. Hard vegetables like carrots and pumpkins have around 12–15% dry

matter, sweet potato are close to 20% dry matter, and cassava is one of the highest at 35–45% dry matter.

Vegetables contain minerals, mainly K, Ca, Mg, P, and Fe. They also contain traces of oligo elements (Cr, Cu,

I, F, Zn, Mg, Mo, and Se), which are absorbed from the soil together with water; therefore, their proportions

vary.
 COMPOSITION OF VEGETABLES
• Nutritive Value

• Vegetables are rich sources of minerals especially calcium and iron, and vitamins A

and C. While nearly all classes of vegetables are adequate as antioxidants and dietary

fiber. A diet rich in vegetables can lower blood pressure, reduce the risk of heart disease and stroke, prevent

some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood

sugar, which can help keep appetite in check.

 MARKET FORMS
• Market Forms

• file:///C:/Users/HP%20User/Downloads/MARKET%20FORMS%20OF%20VEGETABLES.pdf
PREPARATION OF FRESH
VEGETABLES
• CLEANING VEGETABLES
• How to clean vegetables -https://
www.youtube.com/watch?v=K-Sk2uu_HS8

• CUTTING VEGETABLES
• How to cut vegetables- https://
www.youtube.com/watch?v=PLk2NKzE6R0
 PREPARATION OF FRESH
VEGETABLES
• Hygiene in preparation and serving

• Knowing how to avoid the spread of bacteria when cooking,

preparing, and storing food is what good food hygiene entails. Food

poisoning and other conditions can result from improperly cooked,

stored, and handled foods.

 PREPARATION OF FRESH
VEGETABLES
• Kitchen hygiene: https://www.youtube.com/watch?v=uhyCtQDWI2w
 PREPARATION OF FRESH
VEGETABLES
• Here are some tips to ensure optimal hygiene in preparation of food:

• CLEANING - ensuring that your hands, surfaces, and cooking equipment are clean before, during, and after cooking.

This ensures that food is thoroughly cooked to kill harmful bacteria

• CHILLING- entails ensuring that foods are stored at the proper temperature to prevent the growth of harmful bacteria.

• AVOIDING CROSS-CONTAMINATION - preventing bacteria from spreading to surfaces and ready-to-eat food,
 PREPARATION OF FRESH
VEGETABLES
• Nutrient Loss

• More nutrients are lost when cooking at higher temperatures, for longer periods of time, and with larger

amounts of water. Because water-soluble vitamins leach into the cooking water, vegetables lose more vitamin

C, thiamin, riboflavin, vitamins B-6 and B-12, niacin, and folate. Some minerals are lost in water, but they

outlive vitamins. The USDA investigated nutrient loss when vegetables were boiled in a small amount of

water versus a sufficient amount of water to cover the vegetables. While they did not specify how much

water was used, the changes in nutritional values that they recorded are good indicators of nutrient loss.
 PREPARATION OF FRESH
VEGETABLES
• Although vegetables lose some nutrients when cooked, especially

when cooked in water, they retain enough vitamins and minerals.

The total nutritional value lost is determined by the type of

nutrient, cooking temperature, cooking time, and amount of water

used.
 PREPARATION OF FRESH
VEGETABLES
• Nutrient Loss:
• https://www.youtube.com/watch?v=6hFxSJcq-KU&t=7s

• Tips on how to reduce nutrient loss:

• Keep skins on when possible
• Avoid continuous reheating of food
• Use a minimal amount of cooking liquid
• Choose steaming over boiling
 PREPARATION OF FRESH
VEGETABLES
• When you do boil, retain the cooking liquid for a future
use (like soups and stocks)
• Use the microwave 
• Use a pressure cooker when possible
• Avoid using baking soda to retain color
• Cut veggies into large chunks to reduce surface area
 PREPARATION OF FRESH
VEGETABLES
• Colour Change

• Colour change occurs due to the acidic compounds found in all vegetables. Chlorophyll is shielded by

walls that keep these compounds at bay. Cooking damages the walls, allowing acidic compounds to come

into contact with chlorophyll and change its color. The calcium ion content of water can affect the color

and texture of cooked vegetables, but only indirectly through its effect on pectin molecules. Because

most vegetables require some softening during cooking, cooking in hard water requires more time to

achieve the desired softening.

 PRINCIPLES OF COOKING
• The transfer of energy from a heat source to food is referred to as

cooking. This energy changes the molecular structure of food.

Food flavor, aroma, and appearance can all be altered. The method

you choose imparts a distinct texture, appearance, aroma, and

flavor to the finished product.

 PRINCIPLES OF COOKING
• Texture Change

• If you have ever overcooked vegetables, you have seen how cooking

can change the texture of food. During cooking, moisture is lost,

food tissue breaks down, and proteins coagulate. All of these factors

affect the texture of food. When heat is applied, the proteins in food

coagulate.
 PRINCIPLES OF COOKING
• Colour change

• Because they include water-soluble elements like vitamin B and C,

vegetables lose color when cooked. The veggies color changes as a result

of these nutrients leaching out into the water they are cooked in. In the

chlorophyll molecule of green vegetables, heat causes the magnesium

atom to separate and be replaced by a hydrogen atom.

 PRINCIPLES OF COOKING
• Flavor change

• Cutting changes how the vegetable cooks, how it smells, and how it feels, all of which have an impact on

how we perceive the flavor. Vegetables release enzymes when they are sliced or cooked, which causes a

chain of chemical reactions to occur that enhance the flavor and aroma of the vegetable.
 PRINCIPLES OF COOKING
• Nutritive value

• The most vulnerable vitamins to cooking are those that are water-soluble, including B and C. When

vegetables are boiled, these vitamins often leak out and can be destroyed by heat. However, fat-soluble

vitamins like A, D, E, and K fare better when cooked. Heat can enhance several minerals capacity for

digestion, absorption, and metabolization.

 METHODS OF COOKING
• Dry Heat Method- It is a process where food is exposed to a source of high

heat either from below or above (and usually in an oven). This form of heat

brings foods to a much higher temperature than cooking with 'wet heat'. It also

gives foods a brown crust or surface, which adds flavour. Some examples of

dry cooking method include pan frying, searing, roasting, sautéing, sweating,

stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie

cooking.
 METHODS OF COOKING
•Moist Heat Method It is a cooking method that uses water, liquid or

steam to transfer heat to food. This method can be used to make healthy

dishes without any added fat or oil. It's also a great way to tenderize the

tough fibers in certain cuts of meat, like beef chuck or brisket. Some

examples of common moist-heat cooking methods include: poaching,

simmering, boiling, braising, stewing, pot roasting, steaming and en

papillote.
 FOOD STORAGE
• TEMPERATURE • TEMPERATURE

• Lower temperatures slow respiration rates (the reaction enzyme to temperature) as well as the ripening

and extending fruit and vegetable storage life. Low temperatures also slow the growth of pathogenic

fungi that cause fruit and vegetable spoilage in storage. Fresh vegetables and ripe fresh fruits should be

stored between 35°F and 40°F.

 FOOD STORAGE
• Proper product packaging can reduce not only bruising and crushing, but also improve produce

marketing by reducing moisture loss, preventing re-contamination of the product with spoilage

organisms, reducing pilferage, and maintaining a sanitary environment during marketing.

 FOOD STORAGE
• Tips for storing vegetables :
• Refrigerate or freeze perishables right away.
• Keep your appliances at the proper temperatures
• Check storage directions on labels
• Use ready-to-eat foods as soon as possible
• Be alert for spoiled food
• Be aware that food can make you very sick even when it doesn't look, smell, or taste spoiled
• Following the other recommended food handling practices will further reduce your risk of getting sick
 FOOD STORAGE
• Time

• Proper storage of fresh fruits and vegetables is critical to preserving the product's integrity, preventing

spoilage and illness, and ensuring that you get the most bang for your buck. All fruits and vegetables

must be kept in a dark, aerated environment in addition to proper temperature and humidity.

• Vegetables should be stored properly to keep them fresh and safe to eat. Some vegetables and fruits must

be refrigerated, while others must ripen before being refrigerated, and still others are best stored at room

temperature or in a cool, dry place.

 USES IN FOOD PREPARATION
• Broccoli and Cheddar Baked Potatoes

A Tangy Surprise! Add a squeeze of lemon juice after you steam your

vegetables. It can add a nice surprise to spinach or broccoli.

 USES IN FOOD PREPARATION
• Vegetables play a significant role in many different cuisines all around the world. A great

variety of aesthetically pleasant colors, textures, fibers, and vitamins are offered by

vegetarian cuisine. Additionally, compared to non-vegetarian cooking, it offers few calories.

• Vegetables as a Menu Item 

Combine with cheese. Add low-fat mozzarella and basil leaves to your dish to create your

own take on the traditional caprese salad, or simply top your cooked vegetables with

parmesan cheese.
 USES IN FOOD PREPARATION
• Sauté with Herbs. To infuse your vegetables with

flavor and mouth-watering aromas, sauté them in

olive oil, garlic and herbs of your choice (basil,

oregano, thyme, etc.).

 USES IN FOOD PREPARATION
• Drink Them! Juice a variety of
vegetables and fruit together for a
delicious and nutritious drink!
 USES IN FOOD PREPARATION
• Stuff ‘em! Sauté onions, bell peppers, and garlic in olive

oil. Mince them up with some ham and stuff into mushroom

caps. Sprinkle with Italian bread crumbs and parmesan

cheese then bake for about 15 mins. Artichokes, tomatoes

and bell peppers are also perfect for stuffing, baking and

roasting. Come up with your own unique recipe!

 USES IN FOOD PREPARATION

Condiments and Preserves

Produce Preserves
• Fresh vegetable preservation and pickling has the following benefits:
• Possibility of using bumper crops to prevent their deterioration
• An advantage of giving the product a shelf life
• Benefits of raising product prices through value addition
• Ability to reduce the raw product to a more valuable or high-margin product.
• Producing a good that, when packaged, travels with fewer chances of spoiling
 USES IN FOOD PREPARATION
Vegetables can be preserved in several
ways.
• Pickling in brine (salt water) or oil
(e.g. cucumbers, olives, green
peppers, chilies) 
• Producing pastes (e.g. chilies, chick
peas, garlic, ginger, aubergines)
• Drying (e.g. leafy vegetables)
• Canning (e.g. beans, sweetcorn,
mushrooms)
 MARKET FORMS
• Market Forms file:///C:/
Users/HP%20User/Downloads/MARKET%20FORMS%20OF
%20VEGETABLES.pdf