Vegetables.pptx
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This document provides an overview of different types of vegetables categorized by their part of the plant and includes information on their nutritional components, cooking methods, and storage. It discusses vegetables by tubers, bulbs, roots, stems, leaves, seeds, flowers, and fruit. It also addresses the nutrients, minerals, vitamins, proteins, and carbohydrates contained in various vegetables. The document outlines methods for cooking vegetables including boiling, baking, pan cooking, steaming, frying, pressure cooking, broiling, and microwaving. It provides tips for proper storage of fresh, canned, dried, and frozen vegetables.
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Vegetables
This document discusses different types of vegetables categorized by their botanical parts - tubers, bulbs, roots, stems, leaves, seeds, flowers and fruits. It describes their flavors, nutrient contents in terms of water, starch, vitamins and minerals. The document provides guidance on selection, buying, storage and cooking methods of vegetables to best retain their colors, flavors, textures and nutrients. It emphasizes cooking vegetables in small amounts of water for short periods of time to minimize nutrient loss.
VEGETABLE DISHES.pptx
This document provides information on preparing vegetable dishes, including classifications of vegetables, tools used, flavor components, and nutritional value. It discusses classifying vegetables by plant part or chemical composition. Key tools for preparation include paring knives, chopping boards, colanders, and pans. Good quality vegetables are fresh, undamaged, and at the right maturity. Proper preparation involves washing, soaking, peeling, and uniform cutting. Basic knife cuts are described for chopping, shredding, dicing, and more.
Vegetable nutrition
This document discusses the nutritional value and uses of various vegetables. It notes that vitamins A, C, and B can be found in vegetables like broccoli, spinach, carrots, sweet potatoes, tomatoes, cabbage, peas, and lima beans. It also mentions that vegetables are a source of carbohydrates like starch, cellulose, and sugar. Protein is found in dried peas and beans, and vegetables are generally high in water and low in calories. Common vegetables include carrots, potatoes, lettuce, onions, cucumbers, and tomatoes in their fresh, frozen, and canned forms. Vegetables can be used in appetizers, juices, salads, soups, side dishes, casseroles, and main
Savory foods veggies
Teenagers should eat 2 1/2 to 4 cups of vegetables per day from a variety of color groups like dark green, red and orange, dry beans and peas, starchy, and other vegetables. Vegetables are low in calories and fat but high in fiber, vitamins, and minerals. They should focus on fresh seasonal vegetables for quality and price. Proper preparation of vegetables involves cleaning, cooking them until crisp-tender to retain nutrients, and using minimal water for mild flavors. Common cooking methods include steaming, roasting, frying, grilling, and baking.
prepare-vegetables.pptx
This document provides information on classifying and preparing fresh vegetables. It discusses:
1. The classification of vegetables according to their plant parts, including gourd family, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens.
2. Important flavor and color components in vegetables like sugars, glutamic acid, sulfur compounds, chlorophyll, and carotenoids.
3. Factors to consider when choosing fresh vegetables like freshness, absence of decay, maturity, and variety. Vegetables are good sources of nutrients like potassium, fiber, vitamins A, C, and folate.
Basic principles of vegetables cookery
This document discusses vegetables and their cooking properties. It begins by defining vegetables and describing how they are served. It then covers the different types of vegetables including roots, bulbs, tubers, flowers, leaves, fruits, and stems. The document discusses how cooking affects vegetables, explaining how different pigments are impacted by acidity, alkalinity, and overcooking. It provides tips for retaining nutrients and colors when cooking vegetables. Overall, the document provides a comprehensive overview of vegetables and factors to consider when cooking them.
Cookery 10 vegetables
This document discusses vegetables from different classifications to cooking methods. It begins by classifying vegetables according to their plant parts such as gourds, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens. It then discusses flavor and color components, factors for choosing quality vegetables, nutritional value, preparation methods such as washing, soaking, peeling and cutting techniques. The document also covers effects of cooking, general cooking rules, standards for cooked vegetables and cooking frozen or canned vegetables.
Prepare Vegetable Dishes.pptx*Classification of vegetables * Guidelines in pr...
Preparing and presenting Vegetable dishes
*Classification of vegetables
* Guidelines in preparing vegetables
* Plating vegetables
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Vegetables
This document discusses different types of vegetables categorized by their botanical parts - tubers, bulbs, roots, stems, leaves, seeds, flowers and fruits. It describes their flavors, nutrient contents in terms of water, starch, vitamins and minerals. The document provides guidance on selection, buying, storage and cooking methods of vegetables to best retain their colors, flavors, textures and nutrients. It emphasizes cooking vegetables in small amounts of water for short periods of time to minimize nutrient loss.
VEGETABLE DISHES.pptx
This document provides information on preparing vegetable dishes, including classifications of vegetables, tools used, flavor components, and nutritional value. It discusses classifying vegetables by plant part or chemical composition. Key tools for preparation include paring knives, chopping boards, colanders, and pans. Good quality vegetables are fresh, undamaged, and at the right maturity. Proper preparation involves washing, soaking, peeling, and uniform cutting. Basic knife cuts are described for chopping, shredding, dicing, and more.
Vegetable nutrition
This document discusses the nutritional value and uses of various vegetables. It notes that vitamins A, C, and B can be found in vegetables like broccoli, spinach, carrots, sweet potatoes, tomatoes, cabbage, peas, and lima beans. It also mentions that vegetables are a source of carbohydrates like starch, cellulose, and sugar. Protein is found in dried peas and beans, and vegetables are generally high in water and low in calories. Common vegetables include carrots, potatoes, lettuce, onions, cucumbers, and tomatoes in their fresh, frozen, and canned forms. Vegetables can be used in appetizers, juices, salads, soups, side dishes, casseroles, and main
Savory foods veggies
Teenagers should eat 2 1/2 to 4 cups of vegetables per day from a variety of color groups like dark green, red and orange, dry beans and peas, starchy, and other vegetables. Vegetables are low in calories and fat but high in fiber, vitamins, and minerals. They should focus on fresh seasonal vegetables for quality and price. Proper preparation of vegetables involves cleaning, cooking them until crisp-tender to retain nutrients, and using minimal water for mild flavors. Common cooking methods include steaming, roasting, frying, grilling, and baking.
prepare-vegetables.pptx
This document provides information on classifying and preparing fresh vegetables. It discusses:
1. The classification of vegetables according to their plant parts, including gourd family, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens.
2. Important flavor and color components in vegetables like sugars, glutamic acid, sulfur compounds, chlorophyll, and carotenoids.
3. Factors to consider when choosing fresh vegetables like freshness, absence of decay, maturity, and variety. Vegetables are good sources of nutrients like potassium, fiber, vitamins A, C, and folate.
Basic principles of vegetables cookery
This document discusses vegetables and their cooking properties. It begins by defining vegetables and describing how they are served. It then covers the different types of vegetables including roots, bulbs, tubers, flowers, leaves, fruits, and stems. The document discusses how cooking affects vegetables, explaining how different pigments are impacted by acidity, alkalinity, and overcooking. It provides tips for retaining nutrients and colors when cooking vegetables. Overall, the document provides a comprehensive overview of vegetables and factors to consider when cooking them.
Cookery 10 vegetables
This document discusses vegetables from different classifications to cooking methods. It begins by classifying vegetables according to their plant parts such as gourds, seeds/pods, roots/tubers, cabbage family, onion family, and leafy greens. It then discusses flavor and color components, factors for choosing quality vegetables, nutritional value, preparation methods such as washing, soaking, peeling and cutting techniques. The document also covers effects of cooking, general cooking rules, standards for cooked vegetables and cooking frozen or canned vegetables.
Prepare Vegetable Dishes.pptx*Classification of vegetables * Guidelines in pr...
Preparing and presenting Vegetable dishes
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This document provides information on different types of vegetables including their classification, nutritional value, buying, storing, preparing, cooking methods and preservation. It divides vegetables into four main categories: roots, greens, fruit vegetables, and pulses/legumes. All vegetables are low in calories and fat but high in vitamins, minerals and fiber. Proper preparation, cooking and storage methods help retain maximum nutritional value. Canning, freezing and drying are common preservation techniques used to make vegetables available year-round with advantages and disadvantages for each.
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Salads can be eaten as an appetizer, side dish, or main course. When buying salad greens, look for bright color, crisp texture, typical shape, moderate size, and undamaged vegetables. Salads include vegetables, fruits, grains, proteins, and gelatin. Common vegetable salads contain greens, raw vegetables, or cooked vegetables. Fruit salads combine fruits. Grain salads like rice, pasta, or bulgur are made. Protein salads feature cheese, eggs, or meat. Salads can be tossed, mixed, arranged, layered, or molded and dressed with vinaigrette, mayonnaise, or cooked dressings.
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The document provides pictures and descriptions of 45 common culinary tools and equipment. It instructs readers to look at each picture, write their guess of what it is, and then provides the correct name and a brief description of what each tool is used for. The tools covered include various knives, pots, pans, utensils, appliances, and other kitchen items essential for food preparation.
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The document discusses factors to consider when planning menus, including satisfying guest expectations, achieving marketing objectives, meeting quality standards, being cost-effective, and following accuracy laws. It outlines constraints like facility layout, available labor, ingredients, and marketing implications. Effective menu planning requires balancing customer needs and preferences with operational constraints. The menu dictates many aspects of running a food service operation from staffing to equipment to production.
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This document provides images and descriptions of 35 common kitchen tools and equipment. It begins by showing pictures of various tools and asking the reader to identify them. It then provides the names and descriptions of each tool, explaining how they are used. The tools described include dry and liquid measuring cups and spoons, various knives, cutting boards, bowls, whisks, pots, pans, baking dishes, and small appliances. The purpose is to educate people on the names and proper uses of basic kitchen equipment.
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This document provides information about an upcoming webinar on tourism rejuvenation. The webinar will be held on January 14, 2021 from 10:00am to 1:00pm at The Haven All Suite venue. It will bring together hospitality stakeholders, academicians, students, and industry experts to discuss current issues in the industry, survival strategies, and new implementations through an interactive concept. The webinar will use Zoom, Facebook, YouTube, and Twitter platforms and will include online games, a hotel virtual tour, and hotel promotions to engage the audience. Main organizers and industry sponsors are also listed.
More from AzharMustafa3 (20)
Vegetables.pptx
- 2. Tubers – potato, yam, sweet potato, Jerusalem artichoke Bulbs - chives, onions, garlic, leeks, shallots Roots - beets, turnips, carrot, radish
- 3. Stem - asparagus, celery, mushroom, rhubarb Leaves - brussel sprouts, cabbage, chard, greens, lettuce, spinach, Watercress Seeds - beans, peas, corn, bean sprouts, string beans
- 4. Flowers - artichoke, cauliflower, broccoli, rapini (italian broccoli) Fruit - cucumber, eggplant, tomato, peppers, squash
- 5. Strong - cabbage, brussel sprouts, turnips, cauliflower, onions Mild - most all vegetables turnips Brussel sprouts
- 6. Water content - fruits, stems, flowers, leaves 1. tomato, celery, broccoli, lettuce - juicy and succulent Starch - tubers, bulbs, roots, seeds 1. potato, sweet potato, lima beans, corn 2. Starchy vegetables
- 7. Yellow White Red Green
- 8. Fresh - available certain times of the year Canned Frozen Dried
- 9. Chlorophyll - green substance of plant cells that gives their green color. Vitamin A – eyes ◦ Leafy green and deep yellow vegetables contain carotene which converts to Vitamin A
- 10. Vitamin C – ◦ Most vegetables contain vitamin C - broccoli, green peppers, tomatoes, cabbage Vitamin B - ◦ Lima beans and peas
- 11. Minerals ◦ Calcium: soybeans, okra, collard greens, spinach, kelp, broccoli, celery ◦ Iron: soybeans, cooked spinach, cooked swiss chard, peas, chickpeas, turnip greens, collard greens, potatoes, asparagus
- 12. Carbohydrates ◦ Cellulose, starch and sugar ◦ Corn, potatoes, carrots, onions, beans, peas, sweet potato
- 13. Proteins ◦ Incomplete protein - dried beans, asparagus, cauliflower, broccoli, brussel sprouts, artichokes, watercress, sweet corn
- 14. Goal to retain color, flavor, nutrient, texture Cellulose structure softens, and they become less crisp
- 15. Starch absorbs water, swells, and become more soluble Water-soluble vitamins from vegetables seep out into the cooking liquid - B and C vitamins and minerals
- 16. Loss of nutrients is reduced when cooked in small amount of water Pan is covered to prevents both scorching and loss of water due to evaporation
- 17. Vitamins are destroyed by heat and overcooking Cook only until fork tender and still slightly crisp
- 18. Overcooking dulls the bright colors of vegetables, lose their texture and shape and become mushy Properly cooked vegetables retain their color, flavor, and texture and nutrients
- 19. Boil - boil small amount of water, add vegetables, return to boil, cover pan, reduce heat to a simmer Baked - Wash thoroughly and place on oven rack
- 20. Panned - Stir-fry, braise (fat, low heat) Steam - Water in bottom of pan, basket to hold food, cook over boiling water Fried - pan, deep fry, batter/crumbs
- 21. Pressure cook - quick, good flavor, color Broil - tomato, eggplant Microwave - retain color, flavor, texture, and nutrients
- 22. Canned - more water, cooked at processing time, graded by government Fresh - more nutritious, crisp, firm, color,
- 23. Frozen - label information is your guide Dried - beans, peas, legumes - Soak before cooking
- 24. Refrigerate most. Examine first before putting away. Tubers and root vegetables - store in cool, dry, dark place
- 25. Canned vegetables - on shelf at room temperature, use within a year Frozen - use immediately when thawed