Transcript Vegetables
Vegetables Oh so good for you… Learning Targets • I can identify classifications of vegetables. • I can describe methods of storing vegetables. • I can demonstrate how to prepare various vegetables. Vegetable Classifications • Bulbs – Garlic, Onion • Flowers – Broccoli, Cauliflower, Artichokes • Fruits – Tomatoes, Cucumber, Pumpkins, Peppers • Stems – Asparagus, Celery • Leaves – Lettuce, Spinach, Cabbage • Seeds – Peas, Corn, Beans • Tubers – Potatoes • Roots – Carrots, Radishes, Beets Nutritional Value of Veggies Vegetables are an excellent source of… Vitamins Mineral Selecting Fresh Veggies • Look for… ▫ good color, firmness, absence of bruises and decay. ▫ medium sized. • Avoid… ▫ wilted & misshapen. • Handle… ▫ carefully to prevent bruising. • Buy… ▫ what you will use in a short time. ▫ veggies that are in season (Lower $). Storing Fresh Veggies • In general… ▫ refrigerate to prolong freshness. • Do not… ▫ refrigerate potatoes, onion, garlic, or tomatoes. ▫ Store onions and potatoes together – moisture transfer promotes rot. • For longer storage… ▫ keep potatoes and onion away from sunlight. Canned, Frozen, & Dried Veggies • Canned… ▫ veggies come in whole, sliced, and pieces. ▫ NO dents, bulges or leaks. • Freezing… ▫ helps retain appearance and flavor. • Dried… ▫ called LEGUMES. ▫ choose uniform in size, free of visible defects, and brightly colored. Cost • Dried • Fresh • Frozen • Canned Least Expensive to Most Expensive Methods of Cooking Veggies Steaming Pressure Cooking Baking Frying Broiling Microwaving