1. Chapter 19: Vegetables
Classification: Grouped according to part of plant from which they come
Bulb: Garlic and Onion
Flower: Artichoke, broccoli, cauliflower
Fruits: tomatoes, cucumbers, eggplant, okra, peppers, pumpkin, squash
Stems: asparagus, celery
Leaves: Brussels sprout, cabbage, lettuce, spinach
Seeds: pea, corn, bean
Tubers: potatoes, Jerusalem artichoke
Roots: beets, carrots, parsnip, radish, rutabaga, sweet potato, turnip

2. Nutritional Value Vitamin A= leafy green, deep yellow
Vitamin C=Broccoli, green peppers, raw cabbage
Vitamin B=All vegetables, especially seed vegetables
Calcium and Iron=leafy Green
Fiber=Skin and pulp of vegetable
-Helps with digestion
Carbohydrates=seeds, roots, tubers (starchy vegetable)
Most vegetables are low in calories

3. Storing Fresh Veggies Use as soon as possible
Store in plastic bag or container
Sweet Corn=Husks
Tomatoes=Uncovered
Lettuce=care before storing
Onions=at room temp in open container
Potatoes, squash, eggplant, rutabaga=in cool, dry, dark place use with in 1 week, when exposed to light they will turn green and develop bitter flavor
~Cost of Fresh Vegetables
Depends on time of year

4. Canned Vegetables Whole, sliced, pieces Canned in water or juice
~Buying and Storing Canned Vegetables
Cost less then fresh or frozen
Cost depends on brand, size, quality, and packing liquid
Store in cool, dry place
Store opened, unused portion in refrigerator

5. Dried Vegetables ~Dried Vegetables
Legumes=dried peas, beans or lentils
High in protein, used as a meat substitute
Dried navy beans, lima beans, split pea, lentils = soup
Pinto, red bean = Chili and Mexican food
Black eyed peas = southern dish
Garbanzo and kidney = salads
Soybeans = most nutritious and used with other foods

6. Frozen Vegetables Retain appearance and flavor better than canned
Freezing may alter texture
~Buying and Storing Frozen Vegetables
Cost less than fresh
Price will vary according to packaging, size of container and added ingredients

7. Preparing Veggies Wash trim under cool running water
Do not let them soak
Use a peeler rather than a knife
Raw taste best when cold

8. Food Science Principles
~Foot Science Principles
Cook in small amount of water when possible helps reduce vitamin loss
Cook for short amount of time to help preserve color, texture, flavor, and serve when crisp
~Effects of Cooking on Vegetables color
Chlorophyll = green vegetables
Colorless during over cooking, heat affects
Carotene = Yellow Vegetables
Heat does not destroy but over cooking will
Flavones = White Vegetables
Soluble in water, overcooking will turn yellow or dark gray
Anthocyanin = Red Vegetables
Cook in small amounts of water

9. Methods for Cooking Veggies
Cooking in water
Steaming
Pressure cooking
Baking
Frying
Broiling
Microwaving

10. Potatoes Different varieties
All purpose – work well for baking and boiling
Baking
New – sent to the market right after harvesting
New and round red are best for boiling, frying and making potato salad because they hold their shape
Baking and Russet are best for baking and mashing because they have a mealy texture
~Preparing potatoes
Most popular preparations are: boiling, mashed, frying and baking
Make sure to scrub potatoes to get any extra dirt off and prick with a fork or knife