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Chapter 15 Vegetables

Chapter 15 Vegetables. Part 3 The Preparation of Food. Revere. Objective. Explain how to properly select and store vegetables. Vegetables are divided into five subgroups. Dark green vegetables Orange vegetables Legumes Starchy vegetables Other vegetables.

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Chapter 15 Vegetables

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  1. Chapter 15Vegetables Part 3 The Preparation of Food Revere

  2. Objective • Explain how to properly select and store vegetables.

  3. Vegetables are divided into five subgroups. Dark green vegetables Orange vegetables Legumes Starchy vegetables Other vegetables Why is it important to get suggested amounts from each group weekly? Vegetable Subgroups USDA

  4. Selecting Fresh Vegetables • Look for good color, firmness, and absence of bruises and decay. • Avoid wilted and misshapen vegetables. • Choose medium-sized vegetables. • Buy only what you will use within a short time. USDA

  5. Storing Fresh Vegetables • Refrigerate most vegetables in the crisper or in plastic bags or containers. • Store onions in open containers at room temperature. • Store potatoes, hard-rind squash, eggplant, and rutabagas in a cool, dark, dry place.

  6. Choosing Canned, Frozen, and Dried Vegetables • Choose cans that are free from dents, bulges, and leaks. • Choose frozen packages that are clean and solid. • Choose dried vegetables that are uniform in size, free of visible defects, and brightly colored. USDA

  7. Storing Canned, Frozen, and Dried Vegetables • Store cans in a cool, dry place. • Store frozen vegetables in the coldest part of the freezer. • Store dried vegetables in covered containers in a cool, dry place.

  8. Objective • Describe food science principles of cooking vegetables.

  9. Amount of Cooking Liquid Use a small amount of cooking liquid to retain water-soluble nutrients.

  10. Cook vegetables for a short time until they are crisp-tender to prevent nutrient loss unpleasant flavor, texture, and color changes Cooking Time

  11. Effects of Cooking on Color • Green vegetables – look grayish-green when overcooked. • Orange vegetables –release color into cooking liquid if overcooked. • White vegetables – turn yellow or dark gray when overcooked. • Red vegetables – can turn purple if cooked in alkaline water.

  12. Mildly flavored vegetables – use covered pan, short time, and little water. Strongly flavored vegetables – use uncovered pan, short time, and cover with water. Very strong – use uncovered pan, longer time, and cover with water. What are some vegetables in each of these groups? Effect of Cooking on Flavor

  13. Objective • Identify methods for cooking vegetables.

  14. Methods of Cooking Vegetables • Cooking in water – add vegetables to a little boiling salted water, cover, then reduce heat and simmer. • Steaming – place vegetables in a steaming basket over simmering water and cover tightly. • Pressure-cooking – time carefully to prevent overcooking.

  15. Methods of Cooking Vegetables • Baking – bake in skins or peel and wrap in foil. • Frying – dip in batter and deep-fry or sauté in a small amount of oil. • Broiling – brush cut surfaces with oil and place under broiler until tender. • Microwaving – use high power and stir or rearrange during cooking period.

  16. Choose new and round red potatoes for boiling, oven-browning, frying, and making potato salad. Choose baking and russet potatoes for baking and mashing. Why does the type of potato affect the recommended cooking method? Preparing Potatoes

  17. Objective • Prepare vegetables, preserving their colors, textures, flavors, and nutrients.

  18. Wash and dry carefully. Trim bruised areas, wilted leaves, and thick stems. Peel, if desired. Cut into pieces of preferred shapes and sizes. These are also the first steps to follow when preparing vegetables for cooking. Preparing Raw Vegetables

  19. Preparing Canned, Frozen, and Dried Vegetables • Cook canned vegetables over low heat until heated through. • Add frozen vegetables to a small amount of boiling salted water, cover pan, then reduce heat and simmer. • Rinse and sort dried vegetables, cover with water, and soak or cook according to package directions.

  20. You have fresh red cabbage, canned carrots, frozen cauliflower, and dried peas on hand. You also have a pantry full of other supplies for preparing recipes. Describe how you will use some or all of these vegetables to prepare two side dishes. Apply It!

  21. Key Question How will you select, store, and prepare vegetables to help meet your meal management goals?

  22. Other Questions to Consider • What nutrients do vegetables provide in the diet? • What factors affect the cost of vegetables? • What are some creative ways to serve vegetables?

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