Download - Part 3 The Preparation of Food
Part 3 The Preparation of Food
Chapter 15 Vegetables Part 3 The Preparation of Food Note: This
chapter covers vegetable selection and storage as well as
principles and methods for cooking vegetables. This presentation
displays the text objective related to each of these topics,
followed by information to help students achieve the objective.
Revere Objective Explain how to properly select and store
vegetables.
Discuss: What signs of quality would you look for when buying
vegetables? Why would it be important to store vegetables properly?
Explain how to properly select and store vegetables. Vegetable
Subgroups Vegetables are divided into five subgroups.
Dark green vegetables Orange vegetables Legumes Starchy vegetables
Other vegetables Discuss: What are some examples of vegetables in
each of the subgroups listed? In what subgroups do the vegetables
shown here belong? Why is it important to get suggested amounts
from each group weekly? USDA Selecting Fresh Vegetables
Look for good color, firmness, and absence of bruises and decay.
Avoid wilted and misshapen vegetables. Choose medium-sized
vegetables. Buy only what you will use within a short time.
Discuss: Why should you avoid buying vegetables that are very large
or small? What does it mean to buy vegetables that are in season?
Why should you keep fresh vegetables away from raw meat, poultry,
and seafood in your shopping cart? What are the advantages of
buying ready-to-eat fresh vegetables and salads? USDA Storing Fresh
Vegetables
Refrigerate most vegetables in the crisper or in plastic bags or
containers. Store onions in open containers at room temperature.
Store potatoes, hard-rind squash, eggplant, and rutabagas in a
cool, dark, dry place. Discuss: How long can you keep most
vegetables in the refrigerator? Why should onions be stored in open
containers? What happens to potatoes that are stored too long?
Choosing Canned, Frozen, and Dried Vegetables
Choose cans that are free from dents, bulges, and leaks. Choose
frozen packages that are clean and solid. Choose dried vegetables
that are uniform in size, free of visible defects, and brightly
colored. Discuss: When might you choose to use canned, frozen, or
dried vegetables instead of fresh? What types of vegetables are
most often dried? USDA Storing Canned, Frozen, and Dried
Vegetables
Store cans in a cool, dry place. Store frozen vegetables in the
coldest part of the freezer. Store dried vegetables in covered
containers in a cool, dry place. Discuss: How should canned
vegetables be stored after opening? What does a heavy layer of ice
indicate about a package of frozen vegetables? Objective Describe
food science principles of cooking vegetables.
Discuss: How can an understanding of food science principles help
you when preparing vegetables? Describe food science principles of
cooking vegetables. Amount of Cooking Liquid
Discuss: What nutrients are water-soluble? Use a small amount of
cooking liquid to retain water-soluble nutrients. Cooking Time Cook
vegetables for a short time until they are crisp-tender to prevent
nutrient loss unpleasant flavor, texture, and color changes
Discuss: What do overcooked vegetables look like? Effects of
Cooking on Color
Green vegetables look grayish-green when overcooked. Orange
vegetables release color into cooking liquid if overcooked. White
vegetables turn yellow or dark gray when overcooked. Red vegetables
can turn purple if cooked in alkaline water. Discuss: What are the
pigments responsible for different colors of vegetables? How can
vegetable colors be preserved during cooking? Effect of Cooking on
Flavor
Mildly flavored vegetables use covered pan, short time, and little
water. Strongly flavored vegetables use uncovered pan, short time,
and cover with water. Very strong use uncovered pan, longer time,
and cover with water. Discuss: How do water and an uncovered pan
help mellow strong and very strong vegetable flavors? What are some
vegetables in each of these groups? Objective Identify methods for
cooking vegetables.
Discuss: What cooking methods are used to prepare the vegetables
you eat most often? Identify methods for cooking vegetables.
Methods of Cooking Vegetables
Cooking in water add vegetables to a little boiling salted water,
cover, then reduce heat and simmer. Steaming place vegetables in a
steaming basket over simmering water and cover tightly.
Pressure-cooking time carefully to prevent overcooking. Discuss:
How can you help retain nutrients when cooking vegetables? How can
vegetable cooking liquid be used? Methods of Cooking
Vegetables
Baking bake in skins or peel and wrap in foil. Frying dip in batter
and deep-fry or saut in a small amount of oil. Broiling brush cut
surfaces with oil and place under broiler until tender. Microwaving
use high power and stir or rearrange during cooking period.
Discuss: What kinds of vegetables work well with each of these
cooking methods? What do you need to remember to do when cooking
vegetables with tight skins in a microwave oven? Preparing Potatoes
Choose new and round red potatoes for boiling, oven-browning,
frying, and making potato salad. Choose baking and russet potatoes
for baking and mashing. Discuss: How is the preparation of mashed
potatoes similar to the preparation of boiled potatoes? What are
three types of fried potato dishes? What toppings do you like on
baked potatoes? Why does the type of potato affect the recommended
cooking method? Objective Discuss: What changes take place when
vegetables are cooked? Prepare vegetables, preserving their colors,
textures, flavors, and nutrients. Preparing Raw Vegetables
Wash and dry carefully. Trim bruised areas, wilted leaves, and
thick stems. Peel, if desired. Cut into pieces of preferred shapes
and sizes. Discuss: How can raw vegetables be used? These are also
the first steps to follow when preparing vegetables for cooking.
Preparing Canned, Frozen, and Dried Vegetables
Cook canned vegetables over low heat until heated through. Add
frozen vegetables to a small amount of boiling salted water, cover
pan, then reduce heat and simmer. Rinse and sort dried vegetables,
cover with water, and soak or cook according to package directions.
Discuss: Why do canned and frozen vegetables require less cooking
time than fresh vegetables? Why do some dried vegetables need to be
soaked? Apply It! You have fresh red cabbage, canned carrots,
frozen cauliflower, and dried peas on hand. You also have a pantry
full of other supplies for preparing recipes. Discuss: What pigment
do you need to be aware of when cooking each of these vegetables?
In what flavor category is each of these vegetables? Describe how
you will use some or all of these vegetables to prepare two side
dishes. Key Question Note: Encourage students to use this question
to help them review chapter information and apply it to their
lives. How will you select, store, and prepare vegetables to help
meet your meal management goals? Other Questions to Consider
Discuss: What other questions did this chapter raise that you would
like to explore? What nutrients do vegetables provide in the diet?
What factors affect the cost of vegetables? What are some creative
ways to serve vegetables?