fruits and vegetables. botanical names for vegetables squash-cucumbers, zucchini, butternut squash...
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Fruits and Vegetables
Botanical Names for Vegetables
• Squash-Cucumbers, zucchini, butternut squash• Roots and Tubers- Beets, Turnips, Carrots,
Radishes• Onion Family- Chive, Onion, Garlic, Shallots• Stems/Stalks- Celery, Asparagus• Seeds and Pods- Beans, Peas, Corn• Cabbage-Cabbage, Cauliflower, Broccoli• Leafy Greens- Kale, Spinach, Lettuce• Fruit-Vegetables- Tomato, Green Pepper,
Avocado
Color of Vegetables
• Red- A, C, Thiamine, Iron, lycopene
• Green- A, B, Folate, Calcium, Lutein
• White- B, C, Potassium, Calcium, allicin (phytochemical)
• Yellow/Orange- A, B, C, Calcium, Beta-carotene
Vegetable Nutrients
• Carbohydrates
• Protein-incomplete from dried beans and peas.
• Pantothenic Acid, Biotin, Folate
Cooking Vegetables correctly
• cook it correctly so the vegetables will not loose their vitamins and minerals
• Keep them colorful to add to a meal
Vegetables change when they cook
• cellulose softens, becomes less crisp, nutrients dissolve, color, flavor
Raw Cooked
Qualities to look for in Vegetables
• Crispness, color, firmness, soundness, absence of bruises and decay- bright color, not overripe
Using Vegetables To Enhance Meals
• Color, variety, flavor, texture, shape and form
Several Different methods to prepare vegetables
• Moist Heat Methods-Blanching, Steam, Poaching and braising
• Dry-Heat Methods-Broiling and Grilling, bake/Roasting, saute, stir-fry,
Botanical names for Fruit
• Pome- apple, pear, kiwi• Drupe- peach, nectarine, apricot, cherry, plum• Berries- raspberries, strawberries• Grapes- Red, Green, Black varieties• Citrus- grapefruit, lemon, orange, lime• Melon- casaba, cantaloupe, watermelon• Tropical- banana, mango, pineapple, Guava • Exotic-pomegranate, star,
Guidelines for buying Fruit
• Buy: firm to the touch, the right color, well-shaped, heavy for size, aromatic and in good condition
• Avoid: too soft or hard, green or under ripe, damaged, bruised, decayed, mildewed or discolored
Why do some fruit turn brown after being cut
• Fruit that has low acid content, turns dark on exposure to the air.
Fresh Not Fresh
Can you do anything to prevent fruit from turning brown? Will it effect
the taste?
• Yes, sprinkle or lightly cover with ascorbic acid or citrus juice.
• No it will not effect the taste if used lightly
What nutrients are supplied by Fruit?
• Vitamins A, B, and C, potassium, folate, fiber, and carbohydrates.
Can you cook fruits if so how?
• Yes you can cook fruit.
• Simmering, stewing, poaching
• Baking, grilling, frying, saute
It is better to serve fruit in season
• Costs less, available, flavor better tasting