Vegetables, Salad, & Fruit

Classifications of veg.

Classifications of veg.

Root, green, fruit, pulse/legume

Nutritive value of veg.

Low in fat, roots/pulses contain starch, potatoes/pulses contain fibre, some sugar/calcium, greens/pulses iron, carotene, folic acid, vitamin c, high in water

Dietetic value of veg.

Vegan/vegetarian, low-calorie, low-cholesterol, high-fibre, colour, flavour, texture, cheap

Culinary uses of veg.

Starters, mains, desserts, snacks, accompaniments, soups/stocks, preserves, juices/smoothies, garnishes

Dietetic value of salad

Vegetarian/vegan, low-calorie, low-cholesterol, high-fibre, colour, flavour, texture

Guidelines for preparing salad

Use fresh ingredients, wash under cold running water, pat gently/salad spinner, add dressings just before serving/on the side, watch for high fat content in dressings

Classification on fruits

Berry, citrus, hard, stone, dried, other

Nutritive value of fruits

Low fat, fibre, B group, vitamin C, antioxidants, highly coloured carotene, little calcium and iron, high water

Dietetic Value of fruits

Vegetarian/vegan, low-calorie, low-cholesterol, high fibre, pregnancy, adds colour, flavour, and texture

Culinary uses of fruit

Starters, mains, dessert, snacks, sauces, preserves, juices, smoothies, garnishes, cheeseboards

Buying f&v

In-season, usable quantities, loose, examine for wilting, bruising, rot, moold

Storing f&v

Remove wrapping, store most in fridge

Preparing f&v

Wash in cold water, remove damages, avoid peeling where possible, don’t steep, cook immediately, use sharp knife

Cooking f&v

Ideally raw, use minimal liquid, avoid boiling, serve al dente, serve immediately

Methods for cooking f&v

Boiling, roasting, steaming, poaching, stir-frying, grilling

Effects of cooking on f&v

Starch grains more digestible, cellulose softens, minerals dissolve, vitamin c destroyed, veg. lose colour, flavour & texture, microorganisms destroyed

EU Grading Quality

Good condition, clean, chemical free; grading- extra, class 1, class 11

Labels

Quality/class, country of origin, variety, organic