Tle

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The common water soluble vitamins are

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vitamin c & b

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Large pieces help preserve the

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nutrient content of the vegetable.

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causes a rapid loss of vitamin C from some green and leafy vegetables.

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bruising

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Vegetables are best when held for less than

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20 minuter

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Recipe/directions for cooking _________________ have been developed to keep the green color.

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green vegetables

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more stable than green vegetables.

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orange & yellow vegetables

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the biggest problem when it comes to flavor.

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overcooking

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When vegetables are placed on the serving line, they should be between

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160°F and 180°F

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Vegetable come form different parts of a plant. They may be

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tuber, bulbs, roots, stems, leaves, seeds, flowers

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example of very strong flavored vegetables

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onion, leeks, garlic

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examples of strong flavored vegetables

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brussles, sprouts, broccoli, turnips

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examples of mild flavored vegetables

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spinach, celery, beets

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2 types of vegetables

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1.) starchy

2.) veggies w/ high water content

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examples of starchy foods

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potatoes, sweet potatoes, corn, legumes

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examples of veggies w/ high water content

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tomatoes, celery, lettuce

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Promotes the normal growth of bones and teeth; helps maintain the healthy skin tissues and night vision.

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vitamin a

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helps the body to form and maintain collagen; helps the body to repair itself and fight infections.

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vitamin c

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Prevents beriberi; helps the body to use carbohydrates; helps the body to break down proteins.

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vitamin b

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The human body needs 21 minerals to maintain good health. It is needed to build bones, soft tissues, and other compounds.

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minerals

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substances found in plants that makes them green.

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Chiorophyll

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Supplies the body with energy

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carbohydrates

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easy way to include more nutrient-rich foods in your diet.

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frozen vegetables

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this technique is like boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.

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poaching

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A large pot and a simple steamer basket are the tools needed to cook vegetables with this method.

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steaming

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Desirable qualities of fresh vegetables

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crisp, bright color, firm, absence of decay

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storage life of fresh vegetables

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2-3 days

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canned vegetable advantages

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precooked & convenient

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4 market forms of vegetables

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fresh, canned, frozen, dried

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canned vegetables disadvantages

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Higher in sodium, Possibly mushy texture

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frozen vegetables benefit

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Partially prepared, No need to thaw before cooking, No sodium added, Retain the appearance and flavor fresh-picked veggies, Usually cost less than fresh, Available “out of season”

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The most common dried veggies

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legumes

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dried vegetables benefits

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long shelf life

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dried vegetables disadvantages

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Must soak dry beans before cooking

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liquid or steam us used to cook the food.

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moist heat methods

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5 moist heat methods

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blanching, boiling, braising, poaching, steaming

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Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately.

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blanching

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you have up to seven minutes before there is a major color change, so timing is everything.

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boiling

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Vegetables contain lots of natural moisture, which releases in cooking.

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braising

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These evaporate moisture in the vegetables quickly, which cause the juices to brown and the natural sugars to concentrate and become very flavorful.

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dry heat method

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It is a light, easy sauce that supplies a sweet, tangy, Asian flair to steamed vegetables.

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vinegar sauce

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It provides a blend of sweet and tangy flavors to accentuate the flavors of steamed vegetables.

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sweet mustard sauce

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It is a cool, refreshing sauce that provides a mild herb flavor to steamed vegetables.

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yogurt sauce

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main dish plating

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Between 3 to 9 o’clock

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starch plating

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Between 9 to 11 o’clock

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cegetable plating

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Between 11 to 3 o’clock

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These are marketed just as it is caught

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WHOLE FISH

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may hot water na may lasa kineme

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MARINATE

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This is a fish with a long, cylindrical body, and an eye located on each side of the head.

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round fish