Post on 25-Dec-2015
transcript
VegetablesVegetables
Creative Creative FoodsFoods
Vegetable ClassificationsVegetable Classifications
RootsRoots TubersTubers LeavesLeaves FruitsFruits
BulbsBulbs StemsStems FlowersFlowers SeedsSeeds
RootsRoots
Roots grow deep into the Roots grow deep into the soil.soil.
Roots store and provide Roots store and provide food to their plants, food to their plants, making them rich in making them rich in nutrients.nutrients.
Quality roots are firm, Quality roots are firm, unwrinkled, unblemished, unwrinkled, unblemished, and have good color.and have good color.
RootsRoots BeetsBeets
CarrotsCarrots
ParsnipsParsnips
RadishesRadishes
RutabagasRutabagas
Sweet potatoesSweet potatoes
TurnipsTurnips
BulbsBulbs
Bulbs:Bulbs: vegetables which bulb flesh is edible. vegetables which bulb flesh is edible. Bulbs are often used for seasoning and flavoring.Bulbs are often used for seasoning and flavoring.
Most of these vegetables have a strong taste and odor.Most of these vegetables have a strong taste and odor.
GarlicGarlic: strong-smelling multi-cloved bulb.: strong-smelling multi-cloved bulb.
OnionOnion: strong tasting vegetable, a variety of garlic. : strong tasting vegetable, a variety of garlic.
LeekLeek: plant with a small edible bulb.: plant with a small edible bulb.
Quality bulbs are firm, fresh-looking, and have a good color.Quality bulbs are firm, fresh-looking, and have a good color.
BulbsBulbs Garlic Garlic OnionOnion LeekLeek
TubersTubers
Tubers are large, round, Tubers are large, round, underground stems that grow underground stems that grow just below the surface of the just below the surface of the soil.soil.
They store and provide food to They store and provide food to their plants, making them rich their plants, making them rich in nutrients.in nutrients.
Quality tubers are firm, Quality tubers are firm, unwrinkled, unblemished, and unwrinkled, unblemished, and have good color.have good color.
TubersTubers PotatoesPotatoes Jerusalem artichokesJerusalem artichokes
StemsStems
Vegetables in this category Vegetables in this category produce edible stems, stalks, produce edible stems, stalks, and shoots.and shoots.
They are picked when young They are picked when young and tender.and tender.
Quality stems, stalks, and Quality stems, stalks, and shoots are firm, unblemished, shoots are firm, unblemished, and have no browning.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.
StemsStems
AsparagusAsparagusCeleryCelery
LeavesLeaves
Vegetables in this category can be served raw or Vegetables in this category can be served raw or cooked.cooked.
They shrink when cooked because of their high They shrink when cooked because of their high water content.water content.
Flavors of leafy greens range from mild to spicy.Flavors of leafy greens range from mild to spicy.
Quality greens have crisp, bright leaves without Quality greens have crisp, bright leaves without and brown spots.and brown spots.
LeavesLeaves
Brussels sproutsBrussels sprouts CabbageCabbage LettuceLettuce SpinachSpinach
FlowersFlowers
These vegetables grow These vegetables grow quickly in cool weather.quickly in cool weather.
They are served raw as They are served raw as well as cooked.well as cooked.
Quality cauliflower and Quality cauliflower and broccoli are firm, heavy for broccoli are firm, heavy for their size, and have a good their size, and have a good color.color.
FlowersFlowers
ArtichokesArtichokes BroccoliBroccoli CauliflowerCauliflower
Fruit - VegetablesFruit - Vegetables
Vegetables that are often called Vegetables that are often called fruit-vegetables come from flowering fruit-vegetables come from flowering plants and contain at least one seed.plants and contain at least one seed.
Therefore, they are technically the Therefore, they are technically the fruit of the plant. fruit of the plant.
For the purpose of commercial For the purpose of commercial kitchens, however, they are kitchens, however, they are categorized as vegetables since they categorized as vegetables since they are savory rather than sweet.are savory rather than sweet.
Quality fruit-vegetables have Quality fruit-vegetables have smooth, unblemished skin.smooth, unblemished skin.
Fruit - VegetablesFruit - Vegetables
TomatoesTomatoes
CucumbersCucumbers
EggplantEggplant
OkraOkra
PeppersPeppers
PumpkinsPumpkins
SquashSquash
SeedsSeeds
This category consists of This category consists of vegetables with edible seeds.vegetables with edible seeds.
Some of the pods are also Some of the pods are also edible, but the seeds are more edible, but the seeds are more nutritious.nutritious.
Quality seeds and pods are Quality seeds and pods are firm, well-shaped, and without firm, well-shaped, and without blemishes.blemishes.
SeedsSeeds PeasPeas CornCorn BeansBeans
Nutritional contribution of Nutritional contribution of VegetablesVegetables
Vegetables are Vegetables are excellent sources excellent sources of many vitamins of many vitamins and minerals.and minerals.
At least 5 servings At least 5 servings should be included should be included in your diet dailyin your diet daily
CarbohydratesCarbohydrates
Main source of Main source of energy for the energy for the bodybody
Seeds, roots, tubersSeeds, roots, tubers
FiberFiber
Form of complex carbohydrate that the human body can not digest.Form of complex carbohydrate that the human body can not digest.
Provides bulk in the diet.Provides bulk in the diet.
Linked to the prevention of heart disease by lowering cholesterol levelsLinked to the prevention of heart disease by lowering cholesterol levels
Bulk may dilute carcinogensBulk may dilute carcinogens Men – 38 gramsMen – 38 grams Women 25 gramsWomen 25 grams
http://216.255.136.121/MusicAndPlay/M_Home.jsphttp://216.255.136.121/MusicAndPlay/M_Home.jsp
Vitamins A, D, E, KVitamins A, D, E, K
Fat soluble vitaminsFat soluble vitamins
Stored in the liverStored in the liver
If taken in large quantities for a long If taken in large quantities for a long period of time, can accumulate and period of time, can accumulate and cause diseasecause disease
Vitamin AVitamin A
Protects eyes and Protects eyes and enables night enables night visionvision
Keeps skin and hair Keeps skin and hair healthyhealthy
Strengthens Strengthens immune systemimmune system
DeficiencyDeficiency
Night blindnessNight blindness
Vitamin EVitamin E
AntioxidantAntioxidant
Helps create Helps create muscles and red muscles and red blood cellsblood cells
DeficiencyDeficiency
Rare except in the case of premature Rare except in the case of premature infantsinfants
Large doses from supplements may Large doses from supplements may cause hemorrhagecause hemorrhage
Water soluble vitaminsWater soluble vitamins
Dissolve in water and must be Dissolve in water and must be consumed every day.consumed every day.
Body flushes excess in waste fluidsBody flushes excess in waste fluids
B Vitamins/ folateB Vitamins/ folate
Assists in building Assists in building red blood cellsred blood cells
Helps prevent Helps prevent damage to the damage to the brain and the brain and the spinal cordspinal cord
Vitamin B deficienciesVitamin B deficiencies
ThiaminThiamin
RiboflavinRiboflavin
NiacinNiacin
Beriberi – Beriberi – numbness in the numbness in the legs and ankleslegs and ankles
Swollen, cracked Swollen, cracked lips and skin lips and skin lesionslesions
PellagraPellagra
Folate deficienciesFolate deficiencies
May develop in late stages of May develop in late stages of pregnancy – causing brain and spinal pregnancy – causing brain and spinal cord injuries in the unborn childcord injuries in the unborn child
Inflammation of the tongue and Inflammation of the tongue and digestive disorders or anemiadigestive disorders or anemia
Vitamin CVitamin C
Strengthens Strengthens immune systemimmune system
Helps heal woundsHelps heal wounds Collagen formationCollagen formation Keeps gums Keeps gums
healthyhealthy
DeficiencyDeficiency
ScurvyScurvy
Mineral ContributionsMineral Contributions
Calcium – Calcium –
Builds and Builds and strengthens bones strengthens bones and teethand teeth
Helps blood to clot Helps blood to clot and heart function and heart function properlyproperly
OsteoporosisOsteoporosis
IronIron
Combines with protein to form Combines with protein to form hemoglobinhemoglobin
Stored in the body and used over and Stored in the body and used over and overover
Deficiency - anemiaDeficiency - anemia
CruciferousCruciferous
Cabbage family vegetables contain Cabbage family vegetables contain compounds that may help to block compounds that may help to block the development of cancerthe development of cancer
Most vegetables are served cooked Most vegetables are served cooked
Softens vegetables Softens vegetables Intensifies flavor Intensifies flavor Properly done maintains nutrients Properly done maintains nutrients
Dry Heat Methods of CookingDry Heat Methods of Cooking
Grilling and broiling Grilling and broiling – Cooks quickly under very high heatCooks quickly under very high heat– The heat caramelizes the vegetables, The heat caramelizes the vegetables,
giving a pleasing flavor giving a pleasing flavor – ExamplesExamples
Potatoes, tomatoes, squash and eggplant Potatoes, tomatoes, squash and eggplant
BakingBaking
Vegetables are cooked at a lower Vegetables are cooked at a lower temperature for a long period of time temperature for a long period of time
Examples: root vegetables Examples: root vegetables
Dry Heat Methods with FatDry Heat Methods with FatSauteing Sauteing
Vegetables cook in a small amount of Vegetables cook in a small amount of butter or oil butter or oil
Heat is very high so the vegetables Heat is very high so the vegetables cook quickly cook quickly
Color stays brightColor stays bright Examples Examples
– Mushrooms, squash Mushrooms, squash
Deep- fryingDeep- frying
Vegetables are coated in batter and Vegetables are coated in batter and then submerged in hot oil then submerged in hot oil
Examples Examples – Potatoes, cauliflower Potatoes, cauliflower
Cooking with moist heat Cooking with moist heat
To retain nutrients, cook for the To retain nutrients, cook for the minimum amount of time needed in minimum amount of time needed in a small amount of liquid a small amount of liquid
If possible, reuse the liquid in soups If possible, reuse the liquid in soups and stocks and stocks
BlanchingBlanching
Used to remove the skins from Used to remove the skins from vegetables vegetables
Involves plunging vegetables into Involves plunging vegetables into boiling water briefly, then boiling water briefly, then immediately into cold water to stop immediately into cold water to stop the cooking process the cooking process
Used to increase color and flavor Used to increase color and flavor before freezing before freezing
Steaming and simmering Steaming and simmering
Placing vegetables above boiling Placing vegetables above boiling water or in a small amount of water water or in a small amount of water
End result is soft, colorful, flavorful End result is soft, colorful, flavorful vegetables vegetables
ExampleExample– Broccoli, green beans Broccoli, green beans
Poaching and braising Poaching and braising
Cook in just enough simmering liquid Cook in just enough simmering liquid to cover the food for a long period do to cover the food for a long period do time time
The liquid is saved and served with The liquid is saved and served with the vegetables the vegetables
Example Example – Cabbage, leeks, onionCabbage, leeks, onion
Parboiling Parboiling
Used to partially cook vegetables Used to partially cook vegetables before another method of cooking before another method of cooking
Helps to remove strong flavors Helps to remove strong flavors ExampleExample
– Root vegetables, cabbagesRoot vegetables, cabbages
Cooking Vegetables by ClassCooking Vegetables by Class
Cook in small Cook in small amounts of wateramounts of water
Use a short Use a short cooking time and cooking time and keep the pan lid off keep the pan lid off for the first few for the first few minutes of cookingminutes of cooking
Then cover for the Then cover for the remainder of remainder of cooking timecooking time
Green Pigment
Chlorophyll
Yellow PigmentYellow Pigment
CaroteneCarotene
Cook in a small Cook in a small amount of water amount of water with the pan with the pan coveredcovered
White PigmentWhite Pigment
FlavonesFlavones
Avoid overcooking Avoid overcooking to prevent to prevent undesirable color undesirable color changes changes
Red pigmentRed pigment Anthocyanin Anthocyanin
Cook in small Cook in small amount of liquid amount of liquid with the pan lid on, with the pan lid on, just until tender.just until tender.
Mildly flavored Mildly flavored vegetablesvegetables
Peas, green beans, Peas, green beans, corn, beets, corn, beets, parsnipsparsnips
Cook in small Cook in small amount of water amount of water with the pan with the pan coveredcovered
Strongly flavored Strongly flavored vegetablesvegetables
Cabbage, brussels Cabbage, brussels sprouts, broccoli, sprouts, broccoli, yellow turnipsyellow turnips
Cover with water Cover with water and cook and cook uncovered for a uncovered for a short timeshort time
Very strongly Very strongly flavored flavored vegetablesvegetables
Leeks onions Leeks onions
Cover with water Cover with water and cook in an and cook in an uncovered pan for uncovered pan for a longer timea longer time
Until translucent Until translucent
ResourcesResources http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/
onions.jpg&imgrefurl=http://www.cookwithaloha.com/onions.jpg&imgrefurl=http://www.cookwithaloha.com/all_about_onionsSept2005.htm&h=227&w=280&sz=14&tbnid=rpDqBml9zsDall_about_onionsSept2005.htm&h=227&w=280&sz=14&tbnid=rpDqBml9zsDgKM:&tbnh=88&tbnw=109&hl=en&start=169&prev=/images%3FqgKM:&tbnh=88&tbnw=109&hl=en&start=169&prev=/images%3Fq%3Donions%26start%3D160%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3Donions%26start%3D160%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN%3DN
http://images.google.com/imgres?imgurl=http://www.all-creatures.org/http://images.google.com/imgres?imgurl=http://www.all-creatures.org/recipes/images/i-onions-yellow_small.jpg&imgrefurl=http://www.all-recipes/images/i-onions-yellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/i-creatures.org/recipes/i-vegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100vegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100&tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum&tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DG%3D10%26hl%3Den%26lr%3D%26sa%3DG
http://www.worldcommunitycookbook.org/season/guide/general.html
http://www.shakeoffthesugar.net/article1056.htmlhttp://www.shakeoffthesugar.net/article1056.html
http://www.wegmans.com/kitchen/ingredients/produce/