Culinary Arts I

Day #34

Nutrients in veggies

• 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

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

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

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.

Buying fresh…• 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

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

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.

Cooking…

• 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.

Cooking…

• SimmeringSteamingPressure – CookingBraisingFryingBakingRoastingGrillingMicrowave

Vegetable Cookery

• Please go to my blog:• https://blogs.waukeeschools.org/lcalvert• Go to Culinary Arts I tab and click on vegetable

research assignment.• Download worksheet-will need to answer these

questions.• I attached links for each website to make it

easier for you to research.

• Work on Fruit Scramble with your kitchen groups.