Welcome to Culinary Arts I - Waukee Community School District Blogs

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Transcript Welcome to Culinary Arts I - Waukee Community School District Blogs

Culinary Arts I
Day #34
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Nutrients in veggies
• Rich in several vitamins and minerals.
• Vitamin C, K, folic acid, and calcium
• Also an important source of fiber, carbohydrates,
and phytochemicals.
• Several have antioxidants – which can reduce your
chance of developing cancer
Types (parts of plants)
• 1. Flowers – Broccoli and cauliflower are parts of plantthey are tender and can be eaten cooked or raw.
• 2. Fruits – Most vegetables from the fruit part, can be
eaten raw, such as: tomatoes, cucumbers, and peppers.
Others like eggplant and squash are usually cooked.
• 3. Seeds – part that grows new plants, require minimal
cooking – examples: beans, corns, and peas
• 4. Stems – edible, tender, minimal cooking – example:
asparagus
Types (parts of plants)
• 5. Leaves – cabbage, lettuce, brussel sprouts, and
spinach: tender and eaten raw, minimal cooking
• 6. Roots – store a plant’s food supply, includes:
carrots, turnips, and radishes
• 7. Tubers – potato is a familiar tuber – large
underground stem that stores nutrients. This part of
the plant must be cooked.
• 8. Bulbs – layers of fresh leaves surrounding the
underground part of stem – onions and garlics are
bulbs
Types cont…
• Sea Vegetables – also known as seaweeds, these
grow in waters with filtered sunlight: classified as
algae, not plants.
• Carragreen – a sea vegetable that helps produce the
consistency of such products as ice cream, salad
dressings, soups, and pudding mixes.
Buying fresh…
• Look for these signs of quality:
• 1. Ripeness – buy only what you can use during the storage
life of the vegetable; should be used within 2 to 5 days of
buying, although root vegetables last 1 to 7 days
• 2. Color and texture – have bright characteristics of color
and crisp texture. Avoid green potatoes: exposed to light
and may indicate a bitter toxic compound, solanine
• 3. Shape and size – should be typical for type selected and
should feel “heavy” – immature ones will lack flavor
• 4. Condition – Avoid damaged, decayed, or wilted: they
have lost nutrients and won’t last long
How to store?
• Potatoes – in a dark, cool and dry place
• If you must store at room temperature, only buy what
you need
• Do not refrigerate because mold will be produced
• Onions – cool, dry area. Place in basket or loosely
woven air bag so air can circulate around them.
• Other – stored in a crisper, and in plastic bags in
fridge
Commercially Processed
forms
• Canned:
• Softer texture, some nutrients are broken down
• Frozen:
• Closest in nutrients to fresh.
• Blanched first, then froze.
• Dried
• Dehydrated to preserve freshness.
• Some will darken naturally, so prep accordingly.
Cooking…
• Always wash fresh vegetables BEFORE cooking!
• How cooking affects vegetables:
• 1. Nutrients – some dissolve in water when cooking
• 2. Texture – heat softens the cellulose, making them
tender. If overcooked, they become mushy
• 3. Color – when cooked properly, vegetables remain
colorful: steaming is the BEST option to retain color
• 4. Flavor – cooking releases flavors, when overcooked,
they lose their flavor and develop an unpleasant odor.
Cooking…
• Simmering
Steaming
Pressure – Cooking
Braising
Frying
Baking
Roasting
Grilling
Microwave
Vegetable Cookery
• Please go to my blog:
• https://blogs.waukeeschools.org/lcalvert
• Go to Culinary Arts I tab and click on vegetable
research assignment.
• Download worksheet-will need to answer these
questions.
• I attached links for each website to make it easier for
you to research.