Chapter 31: Vegetables

1. Chapter 31: Vegetables

2. 1. What makes vegetables a healthful part of an eating plan? • They contain many nutrients, have no cholesterol, most are low in calories, fat, and sodium, many contain antioxidants.

3. 2. Compare broccoli, cabbage, and cauliflower. • Broccoli—Type of cabbage; related to cauliflower. Firm, compact cluster of tiny buds on stout, edible stems. Deep emerald green, with possible purple tinge. Avoid yellowing or open buds, watery spots on cluster, and very thick stems. Uses: Cooked; cold with dressing or in salads; warm seasoned. • Cabbage—Short, broad stem; compact, heavy head of leaves or flowers. Strong flavor. Varieties include green, red, savoy (mild flavor), kale. Napa cabbage has elongated head and thick-veined, crinkly leaves; cream-colored with green tips, milk flavor. Uses: Raw—shredded for salads or slaw; Cooked—side dishes, stir fries; leaves used to wrap meat fillings.

4. Cauliflower—Type of cabbage. Compact, tiny white or creamy white florets in clusters on stalks surrounded by green leaves. Avoid brown spots. Uses: Raw00with dip or in pasta salad. Cooked—seasoned, stir-fried, added to soups.

5. 3. How would you use garlic? • Chopped or pressed and added to oils, dressings, and spreads; cooked and added to soups and stews; roasted with meats, baked whole.

6. 4. For each plant part, name an edible vegetable that comes from that part. • Examples will vary and include any one: • Flowers—broccoli, cauliflower • Fruits—cucumbers, squash • Seeds—beans, corn • Stems—celery, asparagus

7. Leaves—cabbage, spinach • Roots—carrots, radishes • Tubers—potatoes • Bulbs—onions, garlic.

8. 5. How are tubers and bulbs different? • Tubers are large, underground stems; must be cooked to be eaten. Bulbs have layers of fleshy leaves; can be eaten raw or cooked.

9. 6. What are examples of cooking greens? • Collards, dandelion greens, kale, mustard greens, chard, spinach, and turnip greens.

10. 7. Describe sea vegetables and their nutritional value. • Have been used as food for centuries in coastal regions. Also, known as seaweeds, these vegetables grow in waters with filtered sunlight. Many are grown in Japan. Are classified as algae, not plants. They are low in fat and a rich source of vitamins and minerals; however, they contain more sodium than other vegetables.

11. 8. Why should you avoid purchasing potatoes that are green or sprouting? • Green color may indicate the presence of solanine, a bitter, toxic compound; Sprouts indicate they have been stored too long.

12. 9. Should you buy carrots and beets with the tops? Explain. • Only if tops will be used; otherwise, they draw moisture from roots, making them wilt.

13. 10. You’re headed to the farmers market to buy vegetables to use in the next few days. What will you look for to get the best produce? • Vegetables should be ripe; color should be bright and characteristic; shape should be typical of vegetable: should feel heavy for size; no wilting, decay, or damage; no sprouts on roots, bulbs, or tubers.

14. 11. How should potatoes and onions be stored, and why? • Both need cool, dry place. Potatoes in the dark or in paper bag to prevent greening. Onions in basket or woven bag for air circulation. Store separately, or onions will absorb moisture and spoil; potatoes will sprout sooner.

15. 12. How and why should vegetables be washed? • Wash thoroughly under cool running water. Scrub potatoes, not tender vegetables, and thick-skinned vegetables, such as winter squash, with a stiff brush to remove dirt. Don’t wash vegetables by soaking them in water or using detergents. Soaking causes nutrient loss, and detergents can react with waxes or pesticide residues on vegetables to form harmful compounds.

16. 13. A teen plans to bake acorn squash halves. Since the skin won’t be eaten, he doesn’t wash the squash. Evaluate this decision. • Unwise; cutting squash can transfer dirt and bacteria to edible part.

17. 14. What changes occur in vegetables when cooked and overcooked? • Some nutrients lost to water and heat; cellulose is softened, cooked vegetables get tender, overcooked get mushy; overcooking turns green vegetables unpleasant olive color; cooking releases and mellows flavor, overcooking creates unpleasant flavors.

18. 15. When simmering vegetables, why should you use only a small amount of water? • Nutrient loss is less with small amounts of water.

19. 16. Why is steaming a nutritious way to cook vegetables? • Fewer water-soluble nutrients are lost.

20. 17. Which vegetables might you cook in a pressure cooker, and why? • Those that need a long cooking time; pressure cooker cooks more quickly with minimal nutrient loss.

21. 18. Explain the difference between braising and frying vegetables. • Braising is baking, tightly covered, in small amount of water or other liquid; frying uses fat in a pan or deep fryer.

22. 19. How would you prepare potatoes for baking whole and for roasting? • To bake whole, poke holes in the skin, rub with oil for crispness. To roast, cut into pieces, drizzle with oil, sprinkle with seasonings, toss to coat.

23. 20. What are some guidelines to follow for grilling vegetables? • Brush the grate with oil to keep vegetables from sticking. • To shorten grilling time, blanch less tender vegetables, such as carrots, before grilling. • Marinate vegetables for added flavor. • To keep vegetables from drying out, brush them with an oil and herb mixture.

24. 21. What precaution should be taken when baking a potato in the microwave oven? Why? • Pierce the skin with a fork to keep potato from bursting.

25. 22. What advantages do convenience vegetables have? • They can be stored longer than fresh and used in many recipes; are readily available; may cost less than fresh.

26. 23. How are dried food reconstituted? • By adding water.

27. 24. How can leftover vegetables be served creatively? • Marinated and served cold with salad dressing; used in stir-fry, casserole, or soup.

28. The End!!