Transcript Vegetables
Vegetables Vegetable Classification Vegetable Classification • Bulb: found underground part of the stem, bulbs are fleshy structures surrounded by layers of fleshy leaves ▫ Garlic & onion • Flowers : flowers of a plant, can be eaten raw or cooked ▫ Broccoli & cauliflower Vegetable Classification cont. • Fruits: most vegetables from the fruit part of a plant can be eaten raw but some need to be cooked ▫ Raw - tomato, pepper, & pumpkins ▫ Cooked – eggplant, squash, & pumpkins • Leaves: most leaves are tender and can be eaten raw or with just little cooking ▫ Lettuce, spinach, cabbage, & brussels sprouts Vegetable Classification cont. • Seeds: the plant part that grows a new plant, high in nutrient and requiring minimal cooking ▫ Corn, peas & beans • Tuber : large underground stem that stores nutrients, this part must be cooked ▫ Potatoes, yams & jicama Vegetable Classification cont. • Roots: plants food supply is stored here, purpose is to absorb water and nutrients and anchor the plant to the ground ▫ Beets, carrots, turnips, & radishes • Stem: edible stems are tender and need very little cooking & many can be eaten raw ▫ Asparagus, celery, onions, & leeks Nutritional value of vegetables • • • • Vitamins and mineral - carotene, vit A, vit C 1 c raw leafy ½ c cooked or chopped ½ c juice Cost of Vegetables • Fresh vegetable cheaper when in season • Canned with be the overall cheapest Choosing the style of Vegetables • Canned ▫ Canned in water ▫ Cheapest but least attractive • Frozen ▫ Retain appearance and flavor ▫ Cheaper than fresh when fresh are not in season ▫ If frost is on the outside of the bag - they have been thawed and refrozen • Dried ▫ Legumes: peas, beans, and lentils ▫ Store in covered containers in cool, dry place Selecting Fresh Vegetables • Look for good color, firmness, and absence of bruises and decay • Avoid wilted and misshapen • Handle vegetables carefully to prevent bruising • Choose vegetables that are medium in size ▫ Small can be immature and lack flavor ▫ Large can be over mature and tough • Buy only what you will use within a short time • Veg that are in season usually are higher in quality and low in price Storing Fresh Vegetable • Can keep in refrigerator for a few days - crisper • Let vegetable ripen before you place in refrigerator • Potatoes - dark dry place - if exposed to light they will turn green and bitter Preparing Raw Vegetables • Wash and trim vegetables • Wash with cold water - do not soak them, will lose water-soluble nutrients ▫ Leafy veg - damp towel wrapped around leaves, then placed in a plastic bag with holes ▫ Salad Spinner is used to remove extra water from leaves after washing • Taste best when served cold Food Science Principles of Cooking Vegetables • Change to nutrients, flavor, and color • Crisp-tender: veg are tender but still slightly firm - fork tender • Use very little water or no water ▫ Use water from the can • Use short amount of cooking time - will help keep desirable flavor and color Food Science Principles of Cooking Vegetables cont. • Effects of cooking on color ▫ Chlorophyll: green pigment - heat will affect it Overcooking - light green or gray color Cook with small amount of liquid and short time lid off for the first few minutes ▫ Carotene: yellow and orange color - vit A Heat will destroy cellular structure and release carotene into the liquid Little liquid - lid on the pan Food Science Principles of Cooking Vegetables cont. ▫ Flavones: white pigments Overcooked - turn yellow or dark gray ▫ Anthocyanin: red pigment Alkali present in water will affect this Add vinegar or lemon juice (an acid) will neutralize the alkali Red pigment turn purple Food Science Principles of Cooking Vegetables cont. • Effect of cooking on vegetable flavor ▫ Mildly flavored - short time in small amount of water with pan covered Peas, corn & beets ▫ Strongly flavored - cover with water, uncovered pan for short time Cabbage & broccoli ▫ Very strongly flavored - covered with water, uncovered pan for long time Onions & leeks Methods of Cooking Vegetables • Water - add salt to small amount of water, tightfitting lid ▫ Bring water to boil - add veg - bring back to boil reduce heat - cook until crisp-tender ▫ Keep water have many nutrient in it Vegetable water can be froze into ice cubes & stored for flavoring with vegetable stock • Steaming - place steam basket over boiling water - place veg in basket - cover with lid - cook until crisp-tender Methods of Cooking Vegetables cont. • Pressure-cooking - following direction with the pressure-cooker - watch the timer, possibility of overcooking • Baking - takes longer, peeled or in their own skin - if peeled place tin foil or lid on the casserole dish • Frying - high heat, small amount of oil, veg thinly sliced, cooks very quickly ▫ Deep-fat fry, sauté, and stir-fry Methods of Cooking Vegetables cont. • Broiling - brush cut surface with oil - cook very quickly, will need to watch them • Microwave - retain their shape, color, flavors, and nutrients - high power, allow standing time, stir occasionally, rearrange while vegetables during cooking Potatoes • Different types - all-purpose, baking, or new potatoes ▫ New potatoes: sent to market immediately after harvesting - round red varieties - best for boiling, ovenbrowning, frying, and making potato salad - hold their shape ▫ Russet potatoes: baking - meaty texture allow them to break apart easily • Boiling - wash, peel, halve them, cover the potatoes with slightly salted water, simmer until tender Potatoes cont. • Mashing - boil potatoes, add butter, milk, and salt – then beat potatoes ▫ If the potatoes still taste dry and more butter or milk to help make them creamier ▫ Sour cream, cream cheese or whipping cream • Frying - use hot oil to cook the raw potatoes (thin slices) • Baked - clean, pierce potatoes with fork (prevents steam from building up inside the skin) Preparing canned vegetables • Use the water from the can ▫ Help keep some of the nutrients • Heat for short amount of time • They are precooked Preparing frozen vegetables • Bring small amount of salt water to a boil, add vegetables, lid, bring back to boil, then reduce heat and simmer until tender • Blanched - preheated in boiling water or steam for a short time • Steaming in microwave – just add a couple of tablespoons of water in a plastic container, set lid on container, microwave for 5-6 minutes (depending on the veggie) Preparing dried vegetables • Clean the beans, must soak before cooking, cook in clean water • Soaking - bring water to boil for 2-3 minutes, cover the pot and remove from heat, allow beans to soak for at least one hour (may take over night) Vegetables Pictures Spaghetti Squash Acron Squach Butternut squash Buttercup squash Fruits Fruit Classification • Berries: small juicy fruit with skin ▫ Blackberries, raspberries, strawberries & grapes • Drupes: outer skin cover a soft, fleshy fruit, surround single hard seed (stone or pit) ▫ Cherries, peaches & nectarines Fruit Classification cont. • Pomes: central, seed-containing core surrounded by a thick layer of flesh ▫ Apples & pears • Citrus fruits: thick outer rind, membrane separates the flesh into segments ▫ Oranges, tangerines & lemons Fruit Classification • Melons: large, juicy fruit with thick rinds and many seeds ▫ Cantaloupe, honeydew & watermelon • Tropical fruits: grown in warm climates, somewhat exotic ▫ bananas, figs, mangoes, pineapples, pomegranates, and kiwifruit Nutritional value of fruit • High in vitamins, low in fat, good source of fiber ▫ Darker the color the more nutrients they have • 1 medium-sized • ½ c chopped, cooked, or canned • ½ c juice or 4 oz Selecting fresh fruits • Ripeness ▫ Test - pressing gently to see if it gives slightly ▫ Underripe fruits: fruits that are full-sized but have not yet reached peak eating quality ▫ Color and fragrance Will lose the green color when ripe • Maturity ▫ Immature fruits: have not reached full size Small, poor color, flavor and texture ▫ Will not improve when left at room temperature Nothing can be done for an immature fruit – they were just picked to early Storing fresh fruit • Underripe fruits should be left at room temperature • Refrigerate ripe fruits • Strong-smelling place in a plastic bag • Other fruits uncover in a crisper Choosing the style of fruits • Canned fruits ▫ Whole, halved, sliced, or in pieces ▫ Packed in juices or light/heavy syrup ▫ Cheapest • Frozen fruits ▫ Sweetened or unsweetened ▫ Whole or pieces ▫ Color and flavor are good – texture quality can be lost • Dried fruits ▫ ▫ ▫ ▫ Raisin, prunes, dried plums, apricots, etc. Soft and pliable Unopened package – cool, dark, and dry place Opened – store in tightly covered container, some in the refrigerator Preparing raw fruits • Wash under cool running water • Never soak - will lose flavor and some watersoluble nutrients • Serve whole or sliced • Enzymatic browning: darken when exposed to air ▫ Dip fruits in lemon, orange, grapefruit, or pineapple juice ▫ Need some kind of acid Food science principle of cooking fruit • Cellulose soften and makes fruits easier to digest • Color change • Heat-sensitive and water-soluble nutrients may be lost • Flavor become less acidic and more mellow • Small amount of water • Sugar syrup - retain shapes better Methods of cooking fruits • Liquid - water or syrup ▫ Syrup – 2-to-1 ratio (water to sugar) ▫ Little water low heat • Baking - tender but keep shape, skin will keep moisture better, cover dish if no skin • Broiling - brown sugar or honey - will cook very quickly • Frying - small amount of fat in a skillet (sautéing) ▫ Fritters: deep-fried fruits with a batter Methods of cooking fruits cont. • Microwave - maintain flavor and nutrients and cook quickly ▫ Choose pieces of similar size The smaller the faster they will cook ▫ Pierce fruits if still left in the skin Preparing preserved fruits • • • • Serve from the can - drain the liquid off Follow recipes for best use Frozen fruits - let them thaw before using Dried fruits - soak in hot water for about an hour Fruits Passion fruit Mango Papaya Pineapple Kiwi Golden kiwi Coconut Sweet Young Coconut Horned Melon (kiwano) Prune Plum Apricots Pluotos - plum and apricot Blackberries Baby Red Bananas Star Fruit (Carambola) Ugli Fruit Pummelo Grapples • An apple that smells and taste like a grape Pomegranate Blueberries Cranberries Blood Orange White Peach White Nectarine Red Pear Fuyu Persimmon Lemondrop Melon Black Plumcots (plum & apricot) Asian Pear Clementine Tangelos Guava Rambutan Cactus Pear Dragon Fruit Golden Dewlishish Honey Kumquats