Transcript Chapter 31: Vegetables

 1. What makes vegetables a healthful part of an
eating plan?
 They contain many nutrients, have no cholesterol,
most are low in calories, fat, and sodium, many
contain antioxidants.
2. Compare broccoli, cabbage,
and cauliflower.
 Broccoli—Type of cabbage; related to cauliflower. Firm, compact
cluster of tiny buds on stout, edible stems. Deep emerald green,
with possible purple tinge. Avoid yellowing or open buds, watery
spots on cluster, and very thick stems. Uses: Cooked; cold with
dressing or in salads; warm seasoned.
 Cabbage—Short, broad stem; compact, heavy head of leaves or
flowers. Strong flavor. Varieties include green, red, savoy (mild
flavor), kale. Napa cabbage has elongated head and thickveined, crinkly leaves; cream-colored with green tips, milk flavor.
Uses: Raw—shredded for salads or slaw; Cooked—side dishes,
stir fries; leaves used to wrap meat fillings.
 Cauliflower—Type of cabbage. Compact, tiny white or
creamy white florets in clusters on stalks surrounded
by green leaves. Avoid brown spots. Uses: Raw00with
dip or in pasta salad. Cooked—seasoned, stir-fried,
added to soups.
3. How would you use garlic?
 Chopped or pressed and added to oils, dressings, and
spreads; cooked and added to soups and stews; roasted
with meats, baked whole.
4. For each plant part, name an
edible vegetable that comes from
that part.
 Examples will vary and include any one:
 Flowers—broccoli, cauliflower
 Fruits—cucumbers, squash
 Seeds—beans, corn
 Stems—celery, asparagus
 Leaves—cabbage, spinach
 Roots—carrots, radishes
 Tubers—potatoes
 Bulbs—onions, garlic.
5. How are tubers and bulbs
different?
 Tubers are large, underground stems; must be cooked
to be eaten. Bulbs have layers of fleshy leaves; can be
eaten raw or cooked.
6. What are examples of cooking
greens?
 Collards, dandelion greens, kale, mustard greens,
chard, spinach, and turnip greens.
7. Describe sea vegetables and
their nutritional value.
 Have been used as food for centuries in coastal
regions. Also, known as seaweeds, these vegetables
grow in waters with filtered sunlight. Many are grown
in Japan. Are classified as algae, not plants. They are
low in fat and a rich source of vitamins and minerals;
however, they contain more sodium than other
vegetables.
8. Why should you avoid
purchasing potatoes that are
green or sprouting?
 Green color may indicate the presence of solanine, a
bitter, toxic compound; Sprouts indicate they have
been stored too long.
9. Should you buy carrots and
beets with the tops? Explain.
 Only if tops will be used; otherwise, they draw
moisture from roots, making them wilt.
10. You’re headed to the farmers
market to buy vegetables to use in
the next few days. What will you
look for to get the best produce?
 Vegetables should be ripe; color should be bright and
characteristic; shape should be typical of vegetable:
should feel heavy for size; no wilting, decay, or
damage; no sprouts on roots, bulbs, or tubers.
11. How should potatoes and
onions be stored, and why?
 Both need cool, dry place. Potatoes in the dark or in
paper bag to prevent greening. Onions in basket or
woven bag for air circulation. Store separately, or
onions will absorb moisture and spoil; potatoes will
sprout sooner.
12. How and why should
vegetables be washed?
 Wash thoroughly under cool running water. Scrub
potatoes, not tender vegetables, and thick-skinned
vegetables, such as winter squash, with a stiff brush to
remove dirt. Don’t wash vegetables by soaking them in
water or using detergents. Soaking causes nutrient
loss, and detergents can react with waxes or pesticide
residues on vegetables to form harmful compounds.
13. A teen plans to bake acorn
squash halves. Since the skin
won’t be eaten, he doesn’t wash
the squash. Evaluate this
decision.
 Unwise; cutting squash can transfer dirt and bacteria
to edible part.
14. What changes occur in
vegetables when cooked and
overcooked?
 Some nutrients lost to water and heat; cellulose is
softened, cooked vegetables get tender, overcooked get
mushy; overcooking turns green vegetables unpleasant
olive color; cooking releases and mellows flavor,
overcooking creates unpleasant flavors.
15. When simmering vegetables,
why should you use only a small
amount of water?
 Nutrient loss is less with small amounts of water.
16. Why is steaming a nutritious
way to cook vegetables?
 Fewer water-soluble nutrients are lost.
17. Which vegetables might you
cook in a pressure cooker, and
why?
 Those that need a long cooking time; pressure cooker
cooks more quickly with minimal nutrient loss.

18. Explain the difference
between braising and frying
vegetables.
 Braising is baking, tightly covered, in small amount of
water or other liquid; frying uses fat in a pan or deep
fryer.
19. How would you prepare
potatoes for baking whole and for
roasting?
 To bake whole, poke holes in the skin, rub with oil for
crispness. To roast, cut into pieces, drizzle with oil,
sprinkle with seasonings, toss to coat.
20. What are some guidelines to
follow for grilling vegetables?
 Brush the grate with oil to keep vegetables from
sticking.
 To shorten grilling time, blanch less tender vegetables,
such as carrots, before grilling.
 Marinate vegetables for added flavor.
 To keep vegetables from drying out, brush them with
an oil and herb mixture.
21. What precaution should be
taken when baking a potato in the
microwave oven? Why?
 Pierce the skin with a fork to keep potato from
bursting.
22. What advantages do
convenience vegetables have?
 They can be stored longer than fresh and used in many
recipes; are readily available; may cost less than fresh.
23. How are dried food
reconstituted?
 By adding water.
24. How can leftover vegetables
be served creatively?
 Marinated and served cold with salad dressing; used in
stir-fry, casserole, or soup.
The End!!