5. a. Fiber
•The fiber structures of vegetables
(including cellulose and pectins)
give them shape and firmness.
Cooking softens some of these
components
6. Fiber is made firmer by:
• 1. Acids.
–Lemon juice, vinegar, and tomato
products, when added to cooking
vegetables, extend the cooking time.
• 2. Sugars.
–Sugar strengthens cell structure.
7. Fiber is softened by:
• 1. Heat.
– In general, longer cooking means softer
vegetables.
• 2. Alkalis.
– Do not add baking soda to green vegetables. Not
only does it destroy vitamins but it also makes the
vegetables unpleasantly mushy.
9. White Vegetables
• Pigments called anthoxanthins (an tho
zan thins) and flavonoids range from pale
yellow to white.
• To keep vegetables such as cauliflower
white, add a little lemon juice or
cream of tartar to the cooking water.
10. Red Vegetables
• Red pigments, called anthocyanins,
are found in only a few vegetables,
mainly red cabbage and beets.
Blueberries also are colored by these
red pigments.
• Acids turn them a brighter red.
11. Green Vegetables
• Green coloring, or chlorophyll, is
present in all green plants.
• Acids are enemies of green vegetables.
Both acid and long cooking turn green
vegetables a drab olive green.
12. Yellow and Orange Vegetables
• Yellow and orange pigments, called
carotenoids, are found in carrots, corn, sweet
potatoes, tomatoes, and
• They are little affected by acids.
• Long cooking can dull the color, however.
Short cooking not only prevents dulling of the
color but also preserves vitamins and flavors.
15. 1. Roots
• Roots store a plant’s
food supplies and
send nutrients and
moisture to the rest
of the plant.
Carrots, beets, and
turnips are
examples
16. 2. Bulbs
• A bulb is made up of
layers of fleshy leaves
surrounding a
portion of stem. They
have intense flavour.
• Onion and garlic are
examples.
17. 3. Shoots
• consist of stems
including their
appendages, the
leaves and lateral
buds, flowering
stems and flower
buds.
18. 4. Leafy Greens
• are a good source of
vitamins and
minerals.
• The darkest green
leaves have the most
vitamin A.
• Spinach, lettuce, and
brussels sprouts are
examples.
19. 5. Fruit Vegetables
• The fruit is the part
of the plant that
holds the seeds.
• Tomatoes,
eggplant,
pumpkins and
squash are fruits of
the plant.