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
This category include legumes which is used as food, it is actually the fruit of the plant of which the seed is eaten, sometimes it’s peeled like green peas.
Seed Vegetables (Beans)
This category includes plants of which roots are edible and is used as vegetables; usually long, round, and swollen taproot.
Root Vegetables
In this group are those plants in which the roots are modified and enlarged into a swollen structure that is full of nutrients.
Tuber Vegetables
They are usually located at the end of the plant root attached as a lump of rock, e.g. potato.
Tuber Vegetables
Vegetables in the gourd family
- cucumber
- pumpkin
- chayote
Vegetables classified as seeds and pods
- beans
- peas
- corn
- okra
Vegetables classified as fruit vegetables
- avocado
- eggplant
- sweet pepper
- tomato
Vegetables classified as roots and tubers
- beet
- carrot
- radish
- turnip
- artichoke
- potato
- sweet potato
Vegetables in the cabbage family
- cabbage
- broccoli
- cauliflower
- Brussels sprouts
- Bok Choy
Vegetables in the onion family
- onion
- scallion
- leek
- garlic
- shallot
Vegetables classified as leafy greens
- spinach
- lettuce
- Bok Choy
Vegetables classified as stalks, stems, and shoots
- artichoke
- asparagus
- celery
- fennel
- bamboo shoots
Vegetables classified as mushrooms
Mushrooms
What are the 3 flavor components of vegetables?
- Sugar
- Glutamic Acid
- Sulfur compounds
What are the 3 color components of vegetables?
- Chlorophyll
- Carotenoids
- Flavonoids
The natural sugar that provides the sweetness in vegetables.
Fructose
This forms a product called monosodium glutamate when combined with salt. It is found in large amounts from young and fresh vegetables.
Glutamic Acid
These give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
Sulfur Compounds
A fat, soluble compound responsible for the green color of plants
Chlorophyll
The yellow, orange to red soluble pigments found in plants
Carotenoids
[CAROTENOIDS] ___ from carrots and squash, ___ from tomatoes
BETA CAROTENE (from carrots and squash);
LYCOPENE (from tomatoes)
[FLAVONOIDS] Responsible for the yellow pigments
Anthoxanthin
[FLAVONOIDS] Responsible for red and blue to violet pigments (beets), tube, eggplants
Anthocyanins
[FLAVONOIDS] Responsible for red and blue to violet pigments (beets), tube, eggplants
Anthocyanins
