1. Vegetables Another Corny Goodston Production

2. Vegetables come from all parts of plants –L–Leaves –F–Flowers –S–Seeds –S–Stems –F–Fruits –R–Roots

3. Veggie Info. Vegetables that are leaves, are high water and low carbohydrates. They are a good source of iron, Vitamin A and riboflavin. Corn is actually a cereal but used as a vegetable. Protein is higher in the dried legumes than any other vegetable group

4. Vegetables can be purchased in what four forms? –Fresh –Frozen –Canned –Dried

5. About the forms of veggies Why is the flavor of canned vegetables changed from that of fresh vegetables? Because high heat is used in the processing What vegetable is probably the most common of the dried vegetables? Potatoes What are the two carbohydrates found in all vegetables and why are they important? Cellulose and pectin What meal of the day are vegetable usually not served, but what are the several exceptions? Breakfast, potatoes, and vegetable juices

6. Cooking Vegetables Summarize what happens when you cook fresh vegetables. The starch and incomplete protein in them are cooked and the cellulose framework becomes softer List two ways that vitamins are lost during cooking: –O–Oxidation –D–Dissolved in cooking water

7. What happens when they are cooked? Why cook vegetables? –I–Improved palatability –M–More easily & completely digested –S–Some minerals& vitamins are more available for our body to use after being heated –M–Microorganisms are destroyed Vitamins are lost while cooking. In order to limit losses, cook for a short time, in a small amount of water, with the lid on.

8. Vegetable Classification Part of the Plant

9. Roots –Carrots –Rutabaga –Radish –parsnip Tubers –P–Potatoes –T–Turnips –B–Beets –S–Sweet potatoes

10. Stems –A–Asparagus –C–Celery –R–Rhubarb Leaves –C–Cabbage –L–Lettuce –S–Spinach –K–Kale –B–Brussel sprouts

11. Flowers –Broccoli –Cauliflower –Broccoflower Fruits –Cucumber –Eggplant –Squash –Peppers –Tomatoes –Okra –zucchini

12. Seeds –Green beans –Corn –Peas –Soybeans –Legumes –Lima beans Bulbs –Onions –Garlic –Green onions –leeks

13. Vegetable Classification #2 colour GREENYellowWhiteRed PIGMENT NAME EXAMPLES COOKING DIRECTIONS MISC. PEAS BROCCOLI LETTUCE GREEN BEANS SPINACH SMALL AMOUNT WATER SHORT AMOUNT OF TIME LID OFF FIRST FEW MINUTES LID N @ END OVERCOOKED LOOSES NUTRIENTS AND BRIGHT COLOURS CHLOROPHYLL CAROTENE CARROTS PUMPKIN YAMS YELLOW PEPPERS SMALL AMOUNT OF WATER COVERED PAN OVERCOOKED- CELLS BREAKDOWN Vit. A Heat doesn’t destroy carotene FLAVONES POTATOES, CAULIFLOWER, TURNIPS, ONIONS AVOID OVER COOKING Water soluble turns grey or yellow if over cooked ANTOCYAMIN BEETS RED CABBAGE RED PEPPER SMALL AMOUNT OF WATER LID ON UNTIL TENDER Alkali in water causes colour to turn dull purple. Add acid to retain colour

14. Flavor Mild – ex: green beans, peas, corn, potatoes –Short time, small amount of water, pan covered Strong – ex: cabbage, turnips, broccoli, brussel sprouts -Cover with water, uncovered pan, short time Very Strong – ex: onions, garlic, leeks -Covered in water, uncovered, long time

15. Vegetable Cookery prompt Principles of Vegetable Cookery (What we want to do to them? 1.To soften cellulose. 2.To change texture, colour, & flavour, size. 3.To monitor: Amount of water- less is best Cook time- short time, until fork tender

16. Define each and give an example of a vegetable cooked that way. Cooking MethodDefinitionExample of Veg. Boil To cook in liquid that is bubbling. Potatoes Baked Cook by dry heat.Carrots, potatoes Steamed To cook over boiling water Broccoli French FryCooking in hot fat deep enough for food to float Potatoes Pressure Cooked To cook in pressure cookerPumpkin Stir fry To cook very quickly in fat Green beans SautéCook in small amount of fat Celery, onion, garlic Broil To cook by direct heatPotatoes

17. Those Versatile Vegetable Plants Cabbage Greens Kale Leaves Lettuce Spinach Bean Seeds corn Peas Flowers Broccoli Cauliflower Beets Carrots Roots Onions Potatoes Stems Asparagus Celery Fruits cucumber egg plant peppers Tomatoes

18. The vegetables we eat come from many different parts of vegetable plants. Usually only one or two parts of a plant are eaten