Powerpoint presentation of "Vegetables" in Principles of food production (.
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4. ROOTS
Are those grown underground.Are those grown underground.
They are directly connected to the plant viaThey are directly connected to the plant via
leaves or leaf stem.leaves or leaf stem.
TUBERS
Are connected to the root system. However,Are connected to the root system. However,
they are not directly connected to the stemthey are not directly connected to the stem
and leaf system of plant.and leaf system of plant.
22. MushroomsMushrooms
• There are 2000 varieties of mushroom
eaten throughout around the world.
• Their size and shape vary and color can
range from black to white.
• Their cap can be pitted, smooth.
Honeycomb or ruffled.
• Their taste can range from rich to bland,
nutty and earthy.
• Called the meat for vegetarians
24. Mushrooms & TrufflesMushrooms & Truffles
Though, mushrooms are often grouped with vegetablesThough, mushrooms are often grouped with vegetables
and fruits, they are actually fungi. For that reason, theyand fruits, they are actually fungi. For that reason, they
are in a class of their own, nutritionally speaking.are in a class of their own, nutritionally speaking.
Mushrooms do share some of the benefits of fruits andMushrooms do share some of the benefits of fruits and
vegetables.vegetables.
They are low in calories, have no cholesterol and areThey are low in calories, have no cholesterol and are
virtually free of fat and sodium.virtually free of fat and sodium.
Mushrooms stand alone when it comes to some of theMushrooms stand alone when it comes to some of the
essential minerals and B-complex vitamins not easilyessential minerals and B-complex vitamins not easily
found in produce.found in produce.
In addition, some contain substances that might prove toIn addition, some contain substances that might prove to
be useful in the treatment and prevention of seriousbe useful in the treatment and prevention of serious
diseases.diseases.
37. Cooking VegetablesCooking Vegetables
Standards of Quality in Cooked VegetablesStandards of Quality in Cooked Vegetables
Color. Bright, natural colors.Color. Bright, natural colors.
Appearance on plate. Cut neatly and uniformly.Appearance on plate. Cut neatly and uniformly.
Flavor. Full, natural flavor and sweetness, sometimes called “garden-Flavor. Full, natural flavor and sweetness, sometimes called “garden-
fresh” flavor.fresh” flavor.
Seasoning. Lightly and appropriately seasoned.Seasoning. Lightly and appropriately seasoned.
Texture. Cook to the right degree of doneness. Most vegetableTexture. Cook to the right degree of doneness. Most vegetable
should be crisp-tender not overcooked and mushy, but not tough orshould be crisp-tender not overcooked and mushy, but not tough or
woody either.woody either.
Sauces. Butter and seasoned butters should be fresh and notSauces. Butter and seasoned butters should be fresh and not
used heavily; vegetables should not be greasy. Cream saucesused heavily; vegetables should not be greasy. Cream sauces
and other sauces should not be too thick or too heavilyand other sauces should not be too thick or too heavily
seasoned.seasoned.
Vegetables combinations. Interesting combinations attract customers.Vegetables combinations. Interesting combinations attract customers.
Flavors, colors, and shapes should be pleasing in combinations.Flavors, colors, and shapes should be pleasing in combinations.
38. Cooking VegetablesCooking Vegetables
Guidelines in Achieving ProperGuidelines in Achieving Proper
Doneness in Vegetables:Doneness in Vegetables:
Do not overcook.Do not overcook.
Cook as close to service as possible.Cook as close to service as possible.
If vegetables must be cooked in advance,If vegetables must be cooked in advance,
slightly undercook them.slightly undercook them.
For uniform doneness, cut into uniformFor uniform doneness, cut into uniform
sizes before cooking.sizes before cooking.
Do not mix batches of cooked vegetables.Do not mix batches of cooked vegetables.
39. Cooking VegetablesCooking Vegetables
Controlling Flavor Changes:Controlling Flavor Changes:
Cook for as short a time as possible.Cook for as short a time as possible.
Use boiling salted water. Addition ofUse boiling salted water. Addition of
salt helps reduce flavor loss.salt helps reduce flavor loss.
Steam vegetables wheneverSteam vegetables whenever
appropriate.appropriate.
Use only enough water to cover toUse only enough water to cover to
minimize leaching.minimize leaching.
40.
41. • Disclaimer: I do not own the rights nor
property of this powerpoint presentation.
All rights reserved to the owner.
• Don't forget to follow me on twitter
@joviinthecity
• Thank You!