Ch 31 Vegetables - Marian High School

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Transcript Ch 31 Vegetables - Marian High School

Vegetables
Eat your vegetables…..
8 Families of Vegetables
Vegetables come from different parts of the plant.
Have you ever eaten the flowers or seeds
of a plant?
Flowers
Fruit
Seeds
Stems
Leaves
Roots
Tubers
Bulbs
Do you know what part you are eating?
Flowers
Did you know that eating broccoli
or cauliflower means that you are
eating flowers?
The white head of the cauliflower is
made up of little white flowers.
The little green buds of the broccoli
plant are also delicious to eat either
raw or cooked.
“Fruits” of the Vegetable Plant
• Tomatoes, peppers, cucumbers, and pumpkins are plant
fruits that we eat.
These vegetables grow on vines or on separate plants.
• There are many different kinds of peppers and all of them
can be sweet, mild, or spicy. Like the tomato, they are green
when they are young and change color at maturity.
• Cucumbers can be used to make yummy
pickles or eaten raw in a salad.
• Pumpkins are used to make pies, breads, and cookies.
Fruits of a Vegetable Plant…
artichoke
okra
eggplant
Winter Squash
Acorn squash, spaghetti squash, & butternut squash.
A Guide to Peppers
The heat of a pepper is measured using
Scoville units:
The relatively mild poblano weighs
in at about 1,500 SCU, while the superhot
habañero is 250,000 SCUs.
If you want the flavor without the mouthscorching fire, remove the seeds and
interior ribs from a chile before cooking it.
It's also a good idea to have dairy
products, such as milk or yogurt, on
hand—they contain casein, which helps
neutralize capsaicin, the chemical that
gives chilies their heat.
Remember: Always protect your skin by
wearing gloves when handling hot
peppers.
Seeds
Corn syrup is used in soda.
Corn, peas, green beans.
Stems
Celery
Asparagus
Mushrooms
Leaves
• The tasty leaves that we eat
can be eaten raw or cooked.
• Lettuce, cabbage, and spinach are eaten raw in
salads. Cabbage and spinach may be cooked
before eating.
Look at all the different kinds of pretty leaf
vegetables!
Leaves
iceberg
cabbages
romaine
spinach
endive
brussel sprouts
Roots
• Carrots, turnips, sweet potatoes and radishes.
Tubers
• Tubers, like bulbs and roots,
grow underground.
• The spots on a potato are called eyes.
They are actually undeveloped buds where
new plants can grow from.
• If we wanted to grow more potato plants, we
could cut a big potato into small pieces and
plant the pieces that have at least one eye.
Tubers
Russet potato
Red potatoes
New potatoes
Bulbs
Leeks
Scallions
Onions
Garlic
Carrot Diversity
Buying Fresh Vegetables
• Ripeness – are harvested when ripe. Buy only
what you can use during storage.
• Color and texture – should be bright and crisp.
• Shape – should be typical for the vegetable
• Size – should feel heavy in relation to its size
• Condition – wilted, decayed or damaged should
be avoided.
Washing and Serving
Vegetables
• Wash thoroughly under cool, running
water.
• Scrub root vegetables and squash with a
stiff brush.
Cooking Methods
Steaming
Grilling
Stir-fry
Microwaving
Roasting
Baking
Frying
Storing Fresh Vegetables
Except for roots, tubers and bulbs,
most vegetables are highly perishable
and be refrigerated.
Potatoes, onions, and garlic should be
stored in a cool, dry place. Place them in
a basket or loosely woven bag so air can
circulate around them.
Moisture and refrigeration can cause
mold to grow.
Washing Lettuces
•Remove and discard discolored, tough, or wilted outer
leaves. To clean leaf lettuce, such as green leaf, romaine, bibb
lettuce, or curly endive, wash the leaves by holding them
under cold running water.
•Gently shake dry. Transfer leaves to a colander to drain,
dry on paper towel, or use salad spinner.
Drying Lettuce - Water that clings to greens
dilutes dressing and makes salad soggy.
Excess moisture causes greens
to deteriorate quickly.
Storing - Wrap cleaned greens in a clean, dry
kitchen towel or paper towels, and refrigerate
them in a re-sealable plastic bag or airtight
container. Greens will stay crisp for 3 to 5 days
Mushrooms
Button, cremini, porcini, portabella, shitake, truffle, & oyster.
Algae - Sea Vegetables
rich in vitamins and minerals
Sushi nori
Exotic Vegetables
Fennel
tomatillo
Bean
sprouts
Kohlrabi
Celery root
Jicama
Bitter melon
Convenience Forms of
Vegetables
• Canned Vegetables – canned whole,
sliced or in pieces.
• Frozen Vegetables – are closest in
nutrients, color, and flavor to fresh