Vegetables

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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