Classifications + Components + Principles Flashcards
These are plants or parts of plants used in a dish either raw or cooked, such as leaves, flowers, stems, shoots, fruits, tubers, roots, or bulbs.
Vegetables
What are 5 nutrients that vegetables usually provide?
- Potassium
- DIetary Fiber
- Folate (Folic Acid)
- Vitamin A
- Vitamin C
This maintains normal blood pressure.
Potassium
This is important for proper bowel function.
Dietary Fiber
It helps reduce constipation and diverticulosis.
Dietary Fiber
It helps reduce blood cholesterol levels and may lower risk of heart disease.
Dietary Fiber
It helps the body form red blood cells.
Folate (folic acid)
This reduces the risk of neural tube defects, spinal Bifida, and anencephaly during foetal development.
Folate (folic acid)
This keeps eyes and skin healthy and helps to protect against infections
Vitamin A
This helps heal cuts and wounds and keeps teeth and gums healthy
Vitamin C
It aids in iron absorption
Vitamin C
What are the 5 PRINCIPLES OF COOKING VEGETABLES?
- Avoid overcooking vegetables.
- Avoid adding too much fat.
- Smaller/young vegetables have often milder flavor
- Blanching minimizes vitamin loss
- The addition of spices, herb, onion, garlic, vinegar or citrus juice can add flavor with no additional calories.
This is the edible part of plant which shoots from the root or bulb and it always grows above the ground unlike roots or bulb.
Stem Vegetables
Vegetables that are leafy belong in this category such as spinach, cabbage, water cress, etc.
Leaves Vegetables
They are seasonal and abundant during a particular season of the year. Such plants are only grown for their flower buds.
Flower Vegetables
This is the part of the plant which grows just below the ground and is the portion which is in between the stem and the root, the root actually comes out from the bottom of the bulb.
Stalk or Bulb Vegetables
