Vegetables

Vegetable

Any edible part of a plant consumed as food

Leafy greens

Crisp, packed with vitamins, eaten raw in salads or cooked down

Root vegetables

Parts of the plant that grow completely underground

Tubers

Has swollen underground stems that store food

Bulbs

Grow just below the ground and has tightly-wrapped fleshy layers/segments

Stems and stalks

Main structure or “pillars” that hold the plant upright above the ground

Flower vegetables

The flower or flower bud is eaten

Seeds and pods

The seed or its protective pod that it grows inside of is eaten

Fruit vegetables

Botanically fruits bcs they came from flowers and have internal seeds

Savory vegetables

What are fruit vegetables treated as?

Selection of vegetables

1st principle of preparing vegetables

Washing and cleaning

2nd principle of preparing vegetables

Cutting and slicing

3rd principle of preparing vegetables

Cooking methods

4th principle of preparing vegetables

Nutrient preservation

5th principle of preparing vegetables

Storage and handling

6th principle of preparing vegetables

Selection of vegetables

The first step is choosing fresh, high quality vegetables

Washing and cleaning

Removes dirt, pesticides, and bacteria that may cause illness

Prepares vegetables for cutting

Washing and cleaning also..

Cutting and slicing

Helps to cook evenly, look appealing, and be easier to eat

Cooking methods

Affects nutritional value, flavor, and appearance

Steaming → Sautéing → Roasting → Boiling

Rank from best to worst for nutrient preservation: Steaming, Boiling, Roasting, Sautéing.

Nutrient preservation

Ensures that the vitamins and minerals are not lost thru washing, soaking, or overcooking

Storage and handling

Keeps vegetables fresh until use and prevents spoilage or foodborne illnesses

1. Leafy greens

2. Root vegetables

3. Tubers

4. Bulbs

5. Stems and stalks

6. Flower vegetables

7. Seeds and pods

8. Fruit vegetables

List in order the types of vegetables

1. Fresh vegetables

2. Frozen vegetables

3. Canned vegetables

4. Dried / dehydrated vegetables

5. Pickled vegetables

6. Vacuum-packed vegetables

7. Processed / ready-to-cook vegetables

List in order the market forms of vegetables

Fresh vegetables

Freshly harvested, raw, and unprocessed

Fresh vegetables: pros and cons

Most nutritious if harvested properly, but quick to spoil

Frozen vegetables

Cleaned, blanched, and frozen to preserve freshness and nutrients

Frozen vegetables: pros and cons

Convenient, longer shelf life, but may lose texture

Canned vegetables

Vegetables preserved in sealed cans or jars with brine, syrup, or sauce.

Canned vegetables: pros and cons

Longer shelf life, but may contain added sodium or preservatives.

Dried / dehydrated vegetables

Water is removed to extend shelf life

Dried / dehydrated vegetables

Light, easy to store, but needs rehydration before use and nutrients may be reduced

Pickled vegetables

Vegetables preserved in vinegar, brine, or fermentation

Pickled vegetables

Tangy flavor, extended shelf life, but altered taste

Vacuum-packed vegetables

Sealed in airtight packs to preserve freshness and reduce spoilage; often pre cooked / pre-seasoned

Processed / ready-to-cook vegetables

Washed, cut, sometimes pre-seasoned vegetables sold for convenience

Processed / ready-to-cook vegetables

Time-saving but more expensive

1. Freshness

2. Color

3. Size and shape

4. Texture

5. Freedom from defects and decay

6. Smell / Aroma

Characteristics of quality vegetables

Freshness

Should look freshly harvested, not wilted or shriveled

Color

Vibrant, natural, and consistent color

Old or nutrient depleted

Dull, yellowing, or discolored veggies may be..

Texture

Should be firm, crisp, not mushy

Size and shape

Appropriate size (not too big/small) and free from deformities/cracks

Freedom from defects and decay

Should not have bruises, cuts, insect bites, mold, or rot.

Aroma / smell

Should smell fresh, earthy, and natural; not sour, rotten, or fermented

1. Blanching

2. Boiling

3. Steaming

4. Sauteing

5. Stir-frying

6. Baking

7. Grilling

8. Braising

Enumerate the most common cooking methods for vegetables

Blanching

Briefly cooking in boiling water, then immediately cooling in ice water

Boiling

Cooking in 100C (212F) water unil tender

Steaming

Cooking with steam from boiled water; does not touch the water directly

Sauteing

Quickly cooking in a small amt of oil/butter over medium to high heat

Stir frying

Quickly cooking over high heat and constantly mixing in small amts. of oil

Baking

Cooking using dry heat (in an oven) and is usually used for casseroles or toppings

Grilling

Cooked over direct heat to get a smoky flavor and grill marks

Braising

Cooking slowly in a small amt of liquid with a closed lid