Culinary Arts I

1. Culinary Arts I

2. Nutrients in Vegetables: • Rich in several vitamins and minerals. • Vitamin C, K, folic acid, and calcium • Also an important source of fiber, carbohydrates, and phytochemicals. • Several have antioxidants – which can reduce your chance of developing cancer

3. Types (parts of plants) • 1. Flowers – Broccoli and cauliflower are parts of plant- they are tender and can be eaten cooked or raw. • 2. Fruits – Most vegetables from the fruit part, can be eaten raw, such as: tomatoes, cucumbers, and peppers. Others like eggplant and squash are usually cooked. • 3. Seeds – part that grows new plants, require minimal cooking – examples: beans, corns, and peas • 4. Stems – edible, tender, minimal cooking – example: asparagus

4. Types (parts of plants) • 5. Leaves – cabbage, lettuce, brussel sprouts, and spinach: tender and eaten raw, minimal cooking • 6. Roots – store a plant’s food supply, includes: carrots, turnips, and radishes • 7. Tubers – potato is a familiar tuber – large underground stem that stores nutrients. This part of the plant must be cooked. • 8. Bulbs – layers of fresh leaves surrounding the underground part of stem – onions and garlics are bulbs

5. Types cont… • Sea Vegetables – also known as seaweeds, these grow in waters with filtered sunlight: classified as algae, not plants. • Carragreen – a sea vegetable that helps produce the consistency of such products as ice cream, salad dressings, soups, and pudding mixes.

6. Buying fresh Veggies: Look for these signs of quality: • 1. Ripeness – buy only what you can use during the storage life of the vegetable; should be used within 2 to 5 days of buying, although root vegetables last 1 to 7 days • 2. Color and texture – have bright characteristics of color and crisp texture. Avoid green potatoes: exposed to light and may indicate a bitter toxic compound, solanine • 3. Shape and size – should be typical for type selected and should feel “heavy” – immature ones will lack flavor • 4. Condition – Avoid damaged, decayed, or wilted: they have lost nutrients and won’t last long

7. How to store: • Potatoes – in a dark, cool and dry place • If you must store at room temperature, only buy what you need • Do not refrigerate because mold will be produced • Onions – cool, dry area. Place in basket or loosely woven air bag so air can circulate around them. • Other – stored in a crisper, and in plastic bags in fridge

8. Commercially Processed forms: • Canned: • Softer texture, some nutrients are broken down • Frozen: • Closest in nutrients to fresh. • Blanched first,then froze. • Dried • Dehydrated to preserve freshness. • Some will darken naturally, so prep accordingly.

9. Effects of Cooking Vegetables: • With your table groups, use the worksheet “Effects of Cooking on Vegetables” and describe what happens with the Texture, Color, Flavor, and Nutrients when vegetables are properly cooked and what happens when you overcook. • Use Chapter 31 as a resource. We will do a lab this week that will showcase these characteristics. • We will discuss as a class when you are finished.

10. Cooking Vegetables: • Always wash fresh vegetables BEFORE cooking! • How cooking affects vegetables: • 1. Nutrients – some dissolve in water when cooking • 2. Texture – heat softens the cellulose, making them tender. If overcooked, they become mushy • 3. Color – when cooked properly, vegetables remain colorful: steaming is the BEST option to retain color • 4. Flavor – cooking releases flavors, when overcooked, they lose their flavor and develop an unpleasant odor.

11. Methods of Cooking: • Simmering • Steaming • Pressure – Cooking • Braising • Frying • Baking • Roasting • Grilling • Microwave

12. For the rest of class: • Last homework assignment of the term!  • Chapter 31 – Vegetables • Page 446 • 1-12 • 14-16