Veg and fruits - student

Vegetables : 

Vegetables

Vegetable Classification: 

Vegetable Classification Bulb - Flowers -

Vegetable Classification cont.: 

Vegetable Classification cont. Fruits - Leaves -

Vegetable Classification cont.: 

Vegetable Classification cont. Seeds - Tuber -

Vegetable Classification cont.: 

Vegetable Classification cont. Roots - Stem -

Nutritional value of vegetables: 

Nutritional value of vegetables Vitamins and mineral - carotene, vit A, vit C raw leafy cooked or chopped juice Cost of vegetables Fresh vegetable

Selecting Fresh Vegetables : 

Selecting Fresh Vegetables Look for good of bruises and decay Avoid wilted and Handle vegetables carefully to Choose vegetables that are Small can be Large can be Buy only what you will use within a Veg that are in season usually are higher in quality and low in price

Storing Fresh Vegetable : 

Storing Fresh Vegetable Can keep in refrigerator for a few days - crisper Leafy veg - damp towel wrapped around leaves, then placed in a Let vegetable ripen before you Potatoes - - if exposed ot light they will turn green and bitter

Choosing Canned, Frozen, or Dried Vegetables : 

Choosing Canned, Frozen, or Dried Vegetables Canned Canned in Cheapest but least Frozen Retain appearance and than fresh when fresh are not in season If frost on the outside of the bag - they have been Dried Legumes : Store in covered containers in cool,

Preparing Raw Vegetables : 

Preparing Raw Vegetables vegetables Wash with cold water - , will lose water-soluble nutrients Taste best when served

Food Science Principles of Cooking Vegetables : 

Food Science Principles of Cooking Vegetables Change to nutrients, flavor, color Crisp-tender : Use very little water or not water - use water from Use short amount of cooking time - will help keep

Food Science Principles of Cooking Vegetables cont. : 

Food Science Principles of Cooking Vegetables cont. Effects of cooking on color Chlorophyll : - heat will affect it Overcooking - light green or gray color Cook with small amount of liquid and short time - lid off for the first few minutes Carotene : - vit A Heat will destroy cellular structure and release carotene into the liquid Little liquid - lid on the pan

Food Science Principles of Cooking Vegetables cont.: 

Food Science Principles of Cooking Vegetables cont. Flavones : Overcooked - turn yellow or dark gray Anthocyanin : Alkali present in water will affect this Add vinegar or lemon juice (an acid) will neutralize the alkali Red pigment turn purple

Food Science Principles of Cooking Vegetables cont.: 

Food Science Principles of Cooking Vegetables cont. Effect of cooking on vegetable flavor Mildly flavored - peas, corn, beets – Strongly flavored - cabbage, broccoli – Very strongly flavored - onions, leeks -

Methods of Cooking Vegetables : 

Methods of Cooking Vegetables Water - add salt to small amount of water, Bring water to boil - add veg - bring back to boil - reduce heat - cook until crisp-tender Keep water have many nutrient in it Steaming - place steam basket - place veg in basket - cover with lid - cook until crisp-tender

Methods of Cooking Vegetables cont. : 

Methods of Cooking Vegetables cont. Pressure-cooking - following direction with the pressure-cooker - watch the timer, Baking - takes longer, peeled or in their own skin - if peeled place tin foil or Frying - deep-fat fry, saute, stir-fry - high heat, small amount of oil, veg thinly sliced,

Methods of Cooking Vegetables cont.: 

Methods of Cooking Vegetables cont. Broiling - brush cut surface with oil - cook very quickly, Microwave - retain their shape, color, flavors, and nutrients - high power, allow , stir occasionally, rearrange while vegetables during cooking

Potatoes : 

Potatoes Different types - all-purpose, baking, or new potatoes New potatoes : sent to market immediately after harvesting - - best for boiling, oven-browning, frying, and making potato salad - hold their shape Baking - - meaty texture allow them to break apart easily Boiling - wash, peel, halve them, cover the potatoes with slightly salted water,

Potatoes cont. : 

Potatoes cont. Mashing - boil potatoes, add butter, milk, and salt, them Frying - use to cook the raw potatoes (thin slices) Baked - clean, pierce potatoes (prevents steam from building up inside the skin)

Preparing canned vegetables : 

Preparing canned vegetables Use the water Heat for short amount of time They are

Preparing frozen vegetables: 

Preparing frozen vegetables Bring small amount of salt water to a boil, add vegetables, lid, bring back to boil, them reduce heat and simmer until tender Blanched - preheated in boiling water or

Preparing dried vegetables: 

Preparing dried vegetables Clean, must soak before cooking, cook Soaking - bring water to boil for 2-3 minutes, cover the pot and remove from heat, allow bens to soak

Fruits : 

Fruits

Fruit Classification: 

Fruit Classification Berries: - blackberries, raspberries, strawberries, grapes Drupes: (stone or pit) - cherries, peaches, nectarines

Fruit Classification cont.: 

Fruit Classification cont. Pomes: - apples, pears Citrus fruits: - oranges, tangerines, lemons

Fruit Classification: 

Fruit Classification Melons: - cantaloupe, honeydew, watermelon Tropical fruits: - bananas, figs, mangoes, pineapples,pomegranates, and kiwifruit

Nutritional value of fruit : 

Nutritional value of fruit High in vitamins, low in fat, good source of fiber medium-sized chopped, cooked, or canned juice

Selecting fresh fruits : 

Selecting fresh fruits Ripeness Test - pressing gently to see if it Underripe fruits : color and fragrance Will lose the green color when ripe Maturity Immature fruits : Small, poor color, flavor and texture Will not improve when left at room temperature

Choosing canned, frozen, and dried fruits : 

Choosing canned, frozen, and dried fruits Canned fruits Whole, halved, sliced, or in pieces Packed in juices or Cheapest Frozen fruits Sweetened or Whole or pieces Color and flavor are good -

Choosing canned, frozen, and dried fruits cont. : 

Choosing canned, frozen, and dried fruits cont. Dried fruits Raisin, prunes, dried plums, apricots, etc. Soft and Unopened package - Opened - store in tightly covered container, some in the refrigerator

Preparing raw fruits : 

Preparing raw fruits Wash under cool - will lose flavor and some water-soluble nutrients Serve whole or sliced Enzymatic browning : Dip fruits in lemon, orange, grapefruit, or pineapple juice

Food science principle of cooking fruit: 

Food science principle of cooking fruit Cellulose soften and makes fruits Color Heat-sensitive and water-soluble nutrients may be lost Flavor become less acidic and Small amount of Sugar syrup -

Methods of cooking fruits : 

Methods of cooking fruits Liquid - water or syrup Syrup - 2-to-1 Little water low heat Baking - tender but keep shape, skin will keep moisture better, cover dish Broiling - brown sugar or honey - will cook

Methods of cooking fruits cont. : 

Methods of cooking fruits cont. Frying - small amount of fat in a skillet (sauteing) Fritters: Microwave - maintain flavor and nutrients and cook quickly Choose pieces fruits will skin

Preparing preserved fruits : 

Preparing preserved fruits Serve from the can - drain the liquid off Follow recipes for best use Frozen fruits - let them Dried fruits - soak in hot water

Storing fresh fruit : 

Storing fresh fruit Underripe fruits open Refrigerate Strong-smelling place in a Other fruits uncover in a crisper