Transcript Vegetables

Vegetables
Creative Foods
Vegetable Classifications
 Roots
 Bulbs
 Tubers
 Stems
 Leaves
 Flowers
 Fruits
 Seeds
Roots
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Roots grow deep into
the soil.
Roots store and provide
food to their plants,
making them rich in
nutrients.
Quality roots are firm,
unwrinkled,
unblemished, and have
good color.
Roots

Beets
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Carrots
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Parsnips
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Radishes
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Rutabagas
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Sweet potatoes
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Turnips
Bulbs
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Bulbs: vegetables which bulb flesh is edible.
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Bulbs are often used for seasoning and flavoring.
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Most of these vegetables have a strong taste and odor.
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Garlic: strong-smelling multi-cloved bulb.
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Onion: strong tasting vegetable, a variety of garlic.
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Leek: plant with a small edible bulb.
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Quality bulbs are firm, fresh-looking, and have a good color.
Bulbs
 Garlic
 Onion
 Leek
Tubers
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Tubers are large, round,
underground stems that grow
just below the surface of the
soil.
They store and provide food to
their plants, making them rich
in nutrients.
Quality tubers are firm,
unwrinkled, unblemished, and
have good color.
Tubers
 Potatoes
 Jerusalem
artichokes
Stems
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Vegetables in this category
produce edible stems, stalks,
and shoots.
They are picked when young
and tender.
Quality stems, stalks, and
shoots are firm, unblemished,
and have no browning.
Vegetables - stalk: vegetable
with an edible stem.
Celery: vegetable with edible
petioles.
Asparagus: vegetable with
edible shoots.
Swiss chard: white beet.
Rhubarb: stem-vegetable with
edible petioles.
Stems
 Asparagus
 Celery
Leaves
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Vegetables in this category can be served raw or
cooked.
They shrink when cooked because of their high
water content.
Flavors of leafy greens range from mild to spicy.
Quality greens have crisp, bright leaves without
and brown spots.
Leaves
 Brussels
 Cabbage
 Lettuce
 Spinach
sprouts
Flowers
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These vegetables grow
quickly in cool weather.
They are served raw as
well as cooked.
Quality cauliflower and
broccoli are firm, heavy for
their size, and have a good
color.
Flowers
 Artichokes
 Broccoli
 Cauliflower
Fruit - Vegetables
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Vegetables that are often called
fruit-vegetables come from flowering
plants and contain at least one seed.
Therefore, they are technically the
fruit of the plant.
For the purpose of commercial
kitchens, however, they are
categorized as vegetables since they
are savory rather than sweet.
Quality fruit-vegetables have
smooth, unblemished skin.
Fruit - Vegetables

Tomatoes
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Cucumbers
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Eggplant
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Okra

Peppers
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Pumpkins

Squash
Seeds
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This category consists of
vegetables with edible seeds.
Some of the pods are also
edible, but the seeds are more
nutritious.
Quality seeds and pods are
firm, well-shaped, and without
blemishes.
Seeds
 Peas
 Corn
 Beans
Nutritional contribution of
Vegetables
Vegetables are
excellent sources
of many vitamins
and minerals.
At least 5 servings
should be included
in your diet daily
Carbohydrates
Main source of
energy for the
body
Seeds, roots, tubers
Fiber
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Form of complex carbohydrate that the human body can not digest.
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Provides bulk in the diet.
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Linked to the prevention of heart disease by lowering cholesterol levels
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Bulk may dilute carcinogens
Men – 38 grams
Women 25 grams
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Vitamins A, D, E, K
 Fat
soluble vitamins
 Stored
 If
in the liver
taken in large quantities for a long
period of time, can accumulate and
cause disease
Vitamin A
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Protects eyes and
enables night
vision
Keeps skin and hair
healthy
Strengthens
immune system
Deficiency
 Night
blindness
Vitamin E
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Antioxidant
Helps create
muscles and red
blood cells
Deficiency
 Rare
except in the case of premature
infants
 Large
doses from supplements may
cause hemorrhage
Water soluble vitamins
 Dissolve
in water and must be
consumed every day.
 Body
flushes excess in waste fluids
B Vitamins/ folate
Assists in building
red blood cells
 Helps prevent
damage to the
brain and the
spinal cord
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Vitamin B deficiencies
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Thiamin
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Riboflavin
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Niacin
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Beriberi –
numbness in the
legs and ankles
Swollen, cracked
lips and skin
lesions
Pellagra
Folate deficiencies
 May
develop in late stages of
pregnancy – causing brain and spinal
cord injuries in the unborn child
 Inflammation
of the tongue and
digestive disorders or anemia
Vitamin C
Strengthens
immune system
 Helps heal wounds
 Collagen formation
 Keeps gums
healthy
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Deficiency
 Scurvy
Mineral Contributions
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Calcium –
Builds and
strengthens bones
and teeth
Helps blood to clot
and heart function
properly
Osteoporosis
Iron
 Combines
with protein to form
hemoglobin
 Stored in the body and used over
and over
 Deficiency
- anemia
Cruciferous
 Cabbage
family vegetables contain
compounds that may help to block
the development of cancer
Most vegetables are served cooked
 Softens
vegetables
 Intensifies flavor
 Properly done maintains nutrients
Dry Heat Methods of Cooking
 Grilling
and broiling
– Cooks quickly under very high heat
– The heat caramelizes the vegetables,
giving a pleasing flavor
– Examples
 Potatoes,
tomatoes, squash and eggplant
Baking
 Vegetables
are cooked at a lower
temperature for a long period of time
 Examples: root vegetables
Dry Heat Methods with Fat
Sauteing
 Vegetables
cook in a small amount of
butter or oil
 Heat is very high so the vegetables
cook quickly
 Color stays bright
 Examples
– Mushrooms, squash
Deep- frying
 Vegetables
are coated in batter and
then submerged in hot oil
 Examples
– Potatoes, cauliflower
Cooking with moist heat
 To
retain nutrients, cook for the
minimum amount of time needed in
a small amount of liquid
 If possible, reuse the liquid in soups
and stocks
Blanching
 Used
to remove the skins from
vegetables
 Involves plunging vegetables into
boiling water briefly, then
immediately into cold water to stop
the cooking process
 Used to increase color and flavor
before freezing
Steaming and simmering
 Placing
vegetables above boiling
water or in a small amount of water
 End result is soft, colorful, flavorful
vegetables
 Example
– Broccoli, green beans
Poaching and braising
 Cook
in just enough simmering liquid
to cover the food for a long period do
time
 The liquid is saved and served with
the vegetables
 Example
– Cabbage, leeks, onion
Parboiling
 Used
to partially cook vegetables
before another method of cooking
 Helps to remove strong flavors
 Example
– Root vegetables, cabbages
Cooking Vegetables by Class
Green Pigment
Chlorophyll
Cook in small
amounts of water
 Use a short
cooking time and
keep the pan lid off
for the first few
minutes of cooking
 Then cover for the
remainder of
cooking time
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Yellow Pigment
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Carotene
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Cook in a small
amount of water
with the pan
covered
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White Pigment
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Flavones
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Avoid overcooking
to prevent
undesirable color
changes
Red pigment
 Anthocyanin
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Cook in small
amount of liquid
with the pan lid on,
just until tender.
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Mildly flavored
vegetables
Peas, green beans,
corn, beets,
parsnips
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Cook in small
amount of water
with the pan
covered
Strongly flavored
vegetables
 Cabbage, brussels
sprouts, broccoli,
yellow turnips
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Cover with water
and cook
uncovered for a
short time
Very strongly
flavored vegetables
 Leeks onions
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Cover with water
and cook in an
uncovered pan for
a longer time
 Until translucent
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Resources
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=109&hl=en&start=169&prev=/images%3Fq%3Donions%26start%3D160%
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http://images.google.com/imgres?imgurl=http://www.allcreatures.org/recipes/images/i-onionsyellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/ivegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100
&tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum%3D
10%26hl%3Den%26lr%3D%26sa%3DG
http://www.worldcommunitycookbook.org/season/guide/general.html
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http://www.shakeoffthesugar.net/article1056.html
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http://www.wegmans.com/kitchen/ingredients/produce/