Culinary Arts- Chpt. 23 Veggies

1. Vegetables

2. Botanical Names Tubers- potato, sweet potatoes Bulbs- chives, onions, garlic, leeks, shallots

3. Botanical Names Roots-beets, turnips, carrot, radish Stems- asparagus, celery, mushrooms

4. Botanical Names Leaves- brussel sprouts, cabbage, chard, greens, lettuce, spinach, watercress Seeds- beans, peas, and corn

5. Botanical Names Flowers- artichoke, cauliflower, broccoli Fruits- cucumber, eggplant, tomato, peppers, squash

6. Flavors Vegetables with strong flavors Onions, cabbages, turnips, cauliflower Vegetables with mild flavors Most veggies

7. Nutrients Water content- juicy and succulent; fruits, stems, flowers, and leaves Tomatoes, celery, broccoli, lettuce

8. Nutrients Starch- starchy vegetable; tubers, roots, bulbs and seeds Potato, sweet potato, lima beans, corns

9. Colors Vegetables come in all colors of the rainbow

10. 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

11. Selection and Buying Frozen- retain almost all their nutrients during freezing Dried- dehydrated vegetables that are used in cooking Mostly onions and mushroom

12. 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

13. 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

14. 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

15. Nutrient Contribution Minerals: Calcium Iron Carbohydrates: Cellulose Starches Sugars Proteins: Dried beans and peas provide incomplete proteins

17. Bake- wash the veggies thoroughly and place on a baking sheet and into the oven

18. Panned- Stir-frying at high heat or braising at low heat

20. 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 Minerals

21. 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

22. 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