Vegetables

Another CornyGoodston Production

Vegetables come from all parts of plants

– Leaves– Flowers– Seeds– Stems– Fruits– Roots

Veggie Info.

• Vegetables that are leaves, are high water and low carbohydrates. They are a good source of iron, Vitamin A and riboflavin.

• Corn is actually a cereal but used as a vegetable.

• Protein is higher in the dried legumes than any other vegetable group

Vegetables can be purchased in what four

forms?– Fresh– Frozen– Canned– Dried

About the forms of veggies

• Why is the flavor of canned vegetables changed from that of fresh vegetables?Because high heat is used in the processing

• What vegetable is probably the most common of the dried vegetables?Potatoes

• What are the two carbohydrates found in all vegetables and why are they important?Cellulose and pectin

• What meal of the day are vegetable usually not served, but what are the several exceptions?Breakfast, potatoes, and vegetable juices

Cooking Vegetables

• Summarize what happens when you cook fresh vegetables.

• The starch and incomplete protein in them are cooked and the cellulose framework becomes softer

• List two ways that vitamins are lost during cooking:– Oxidation– Dissolved in cooking water

What happens when they are cooked?

• Why cook vegetables?– Improved palatability– More easily & completely digested– Some minerals& vitamins are more

available for our body to use after being heated

– Microorganisms are destroyed• Vitamins are lost while cooking.• In order to limit losses, cook for a

short time, in a small amount of water, with the lid on.

Vegetable Classification

Part of the Plant

Roots

– Carrots– Rutabaga– Radish– parsnip

Tubers

– Potatoes– Turnips– Beets– Sweet potatoes

Stems

– Asparagus– Celery– Rhubarb

Leaves

– Cabbage– Lettuce– Spinach– Kale– Brussel sprouts

Flowers

– Broccoli– Cauliflower– Broccoflower

Fruits

– Cucumber– Eggplant– Squash– Peppers– Tomatoes– Okra– zucchini

Seeds

– Green beans– Corn– Peas– Soybeans– Legumes– Lima beans

Bulbs

– Onions– Garlic– Green onions– leeks

Vegetable Classification #2colour

GREEN Yellow White Red

PIGMENT NAME

EXAMPLES

COOKING DIRECTIONS

MISC.

PEAS BROCCOLI LETTUCE GREEN BEANS SPINACH

SMALL AMOUNT WATER SHORT AMOUNT OF TIMELID OFF FIRST FEW MINUTESLID N @ END

OVERCOOKEDLOOSES NUTRIENTS AND BRIGHT COLOURS

CHLOROPHYLL CAROTENE

CARROTS PUMPKIN YAMSYELLOW PEPPERS

SMALL AMOUNT OF WATERCOVERED PANOVERCOOKED- CELLS BREAKDOWN

Vit. A Heat doesn’t destroy carotene

FLAVONES

POTATOES, CAULIFLOWER, TURNIPS, ONIONS

AVOID OVER COOKING

Water soluble turns grey or yellow if over cooked

ANTOCYAMIN

BEETSRED CABBAGE RED PEPPER

SMALL AMOUNT OF WATERLID ON UNTIL TENDER

Alkali in water causes colour to turn dull purple. Add acid to retain colour

Flavor

Mild – ex: green beans, peas, corn, potatoes– Short time, small amount of water, pan covered

Strong – ex: cabbage, turnips, broccoli, brussel sprouts

-Cover with water, uncovered pan, short time

Very Strong – ex: onions, garlic, leeks

-Covered in water, uncovered, long time

Vegetable Cookery prompt

• Principles of Vegetable Cookery (What we want to do to them?1. To soften cellulose.

2. To change texture, colour, & flavour, size.

3. To monitor:• Amount of water- less is best• Cook time- short time, until fork tender

Define each and give an example of a vegetable cooked that way.

Cooking Method Definition Example of Veg.

Boil To cook in liquid that is bubbling.

Potatoes

Baked Cook by dry heat. Carrots, potatoes

Steamed To cook over boiling water Broccoli

French Fry Cooking in hot fat deep enough for food to float

Potatoes

Pressure Cooked To cook in pressure cooker Pumpkin

Stir fry To cook very quickly in fat

Green beans

Sauté Cook in small amount of fat

Celery, onion, garlic

Broil To cook by direct heat Potatoes

Those Versatile Vegetable PlantsCabbageGreensKale LeavesLettuceSpinach

BeanSeeds corn Peas

Flowers Broccoli Cauliflower

BeetsCarrots RootsOnionsPotatoes Stems Asparagus

Celery

Fruits cucumber egg plant peppers Tomatoes

The vegetables we eat come from many different parts of vegetable plants. Usually only one or two parts of a plant are eaten