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Culinary Arts- Chpt. 23 Veggies

Culinary Arts- Chpt. 23 Veggies



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    Vegetables Vegetables Presentation Transcript

    • Vegetables
    • Botanical Names
      Tubers- potato, sweet potatoes
      Bulbs- chives, onions, garlic, leeks, shallots
    • Botanical Names
      Roots-beets, turnips, carrot, radish
      Stems- asparagus, celery, mushrooms
    • Botanical Names
      Leaves- brussel sprouts, cabbage, chard, greens, lettuce, spinach, watercress
      Seeds- beans, peas, and corn
    • Botanical Names
      Flowers- artichoke, cauliflower, broccoli
      Fruits- cucumber, eggplant, tomato, peppers, squash
    • Flavors
      Vegetables with strong flavors
      Onions, cabbages, turnips, cauliflower
      Vegetables with mild flavors
      Most veggies
    • Nutrients
      Water content- juicy and succulent; fruits, stems, flowers, and leaves
      Tomatoes, celery, broccoli, lettuce
    • Nutrients
      Starch- starchy vegetable; tubers, roots, bulbs and seeds
      Potato, sweet potato, lima beans, corns
    • Colors
      Vegetables come in all colors of the rainbow
    • Selection and Buying
      Canned- can come in many forms such as whole, diced, halved or sliced
      Canned vegetables lose some nutrients during the canning process
      Fresh- are usually more nutritious than processed vegetables
      Only available during certain times of the year
    • Selection and Buying
      Frozen- retain almost all their nutrients during freezing
      Dried- dehydrated vegetables that are used in cooking
      Mostly onions and mushroom
    • Care and Storage
      Refrigerate most veggies, examine the veggies before you put them into the fridge
      Tubers and root vegetables- store in a cool, dry, dark place
      Keep canned vegetables at room temperature, use the veggies within a year
      Use frozen veggies as soon as they are thawed
    • Nutrient Contribution- Vitamins
      Chlorophyll- green substance of plant cells that gives them their green color
      Vitamin A- helps the eyes
      Leafy green and deep yellow vegetables contain carotene which converts to vitamin A
    • Nutrient Contribution- Vitamins
      Vitamin C- most vegetable contain vitamin C
      Broccoli, peppers, tomatoes, cabbages
      Vitamin B- lime beans and peas have moderate amounts of B vitamins
    • Nutrient Contribution
      Dried beans and peas provide incomplete proteins
    • Methods of Cooking
      • Boil- boil a small amount of water, add the veggies, return to a boil, cover the pan, and reduce the heat to a simmer
      • Bake- wash the veggies thoroughly and place on a baking sheet and into the oven
      • Panned- Stir-frying at high heat or braising at low heat
      • Steamed- water at the bottom of a pan, metal basket to hold the veggies to cook over boiling water
    • Methods of Cooking
      Fried- pan or deep fry, using batter or crumbs
      Pressure cooked- quick cooking, keeps flavor and color
      Broiled- using the oven and high heat, tomatoes or eggplant
      Microwave- retains the color, flavor, nutrients and texture
    • Principles of Cooking
      1. The goal is to retain color, flavor, nutrients and texture
      Cellulose structure softens and they become less crisp
      Starch absorbs water, swells and becomes more soluble
      2. Water soluble vitamins from veggies seep out into the cooking liquid
      Vitamins C and B
    • Principles of Cooking
      3. Amount of water
      Loss of nutrients is reduced when cooked in small amounts of water
      Pan is covered to prevents both scorching and loss of water due to evaporation
    • Principles of Cooking
      4. Length of cooking time
      Vitamins are destroyed by heat and overcooking
      Cook only until fork tender and still slightly crisp
      Overcooking dulls the bright colors of veggies, they lose their texture, shape and become mushy
      Properly cooked vegetables retain their color, flavor, texture and nutrients