G10 Veggies Flashcards
Considerations in Selecting vegetab;es
quality condition freedom from injury seasonability variety
Color
Size
Shape
Stage of development or maturity
Quality
-
color-deep clear, if too deep(too ri[e)
size- not too small and not too large
shape- true shape of that kind of variety
stage of development or maturity- color,
Condition
Freshness
Cleanliness
Properly Trimmed
free from damage or injury- no damage by diseases, insects or handling
Freedom from Injury
make sure vegetables are on season
Seasonability
Classifications of Vegetables
Root Vegetables Leafy Vegetables Stem Vegetables Inflorescence Vegetables Fruit Vegetables Pod Vegetables Bulb Vegetables
carrots, radish, beets
Taproots
sweet potato, potato, yam, ginger, cassava
Tuberous root
sweet potato, potato, yam, ginger, cassava, carrots, radish, beets
Root
lettuce, cabbage, spinach, malunggay
Leafy
asparagus, celery, rhubarb
Stem
banana blossoms, artichoke, squash flower
Inflorescence
tomato, bell pepper, eggplant, squash,(unripe) papaya
Fruits
snow peas, snap peas, okra, string beans, winged beans
Pod
garlic, onion, shallots, fennel
Bulb
Carbohydrates-rich
seeds, roots, tubers
Protein-rich
legumes, peas, beans
Fat-rich
nuts, olives, avocado
High moisture content
mushroom, tomatoes, radish, green leafy vegetables
green leafy and yellow fruits and vegetables
Vitamin A
yellow vegetables
Vitamin C
legumes, peas, beans
Vitamin B(complex)
Tools and equipment needed in preparing vegetables
-Knives, chopping board, colander, bowls, steamer, sauté pan, baking tray, oven
flavor components
Sugar
Glutamic Acid
Sulfur Compounds
natural sugar that provides the sweetness in vegetables
Fructose
this forms a product called monosodium glutamate when combined with salt, is found in large amount from young and fresh vegetables
Glutamic Acid
give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and brocolli
Sulfur compounds
Chlorophyll Carotenoids -beta carotene -lycopene Flavonoids -Anthoxanthin -Anthocyanins
-
a fat soluble compound responsible for the green color of plants
chlorophyll
acid+chlorophyll
pheophytin which produces an olive green color
alkali+chlorophyll
chlorophyllins which produces a more intense green color
addition of bakinf soda when cooking
brighter green color
yellow, orange to red soluble pigments found in plants
beta carotene, lycopene
carotenoids
carotenoids from carrots and squash
beta carotene
carotenoids from tomatoes
lycopene
anthoxanthin, anthocyanins
flavonoids
a flavonoid responsible for the yellow pigments
anthoxanthins
a flavonoid responsible for red and blue to violet pigments(beets) tube, eggplants
anthocyanins
sources of Vitamin A
alugbati ampalaya leaves kalabasa leaves malunggay petchay sili leaves
maintains health of specialized tissues such as the retina
aids in growth and health of skin and mucous membranes
promotes normal development of teeth, soft and skeletal tissue
benefits of Vitamin A
sources of Vitamin C
cabbage-type vegetables bell peppers lettuce potatoes dark green and yellow vegetables
sources of Vitamin C
cabbage-type vegetables bell peppers lettuce potatoes dark green and yellow vegetables
promotes a healthy immune system, helps wounds heal, maintains connective tissue and aids in the absorptions of iron.
vitamin C
daily allowance of Vitamin C
90 mg for adult men
75 mg for adult women
sources of Vitamin B-complex
ampalaya tops kulitis pepper leaves saluyot dried beans
important for metabolism, the formation of red blood cells, maintenance of the central nervous system, includes the brain and spinal cord
vitamin b 12
are carbohydrate molecules with more then 20 - sugar residue
complex carbohydrates
another name of complex carbohydrates
polysaccharide
source of energy(protein sparing and prevents ketosis)
source of B-vitamins for CHO metabolism
type of carbohydrate chosen determines: fiber content, glycemic load of diet, nutrient density and phytochemicalcontent
function of carbohydrate
1.Source of energy, protein sparing and prevents ketosis
2.Source of B-vitamins for CHO metabolism
3.Type of carbohydrate chosen determines:
oFiber content, glycemic load of diet, nutrient density and phytochemical content
oExample: wheat bran, whole grain breads and cereals, cabbage, carrots, Brussels sprouts
function of carbohydrate
-
washing
soaking
peeling and cutting
knife skills
Chopping – done with a straight, downward cutting motion
Chiffonade (shredding) – making fine parallel cuts
Dicing – producing cube shapes
Diamond (lozenge) – thinly slicing and cutting into strips of appropriate width
Mincing – producing very fine cut usually for onions and garlic
Julienne and baton net – making long rectangular cut
Pays Anne (Fermi ere) – making curved or uneven cuts of the same thickness
Rondelle – making cylindrical cut
Bias – making diagonal cut
Oblique or roll cuts – making diagonal cut by rolling the long cylindrical vegetable
Wash all vegetables thoroughly
Scrub well-unpeeled vegetables, like potatoes for baking
Wash green leafy vegetables in several changes of cold water
After washing, drain well and refrigerate lightly covered to prevent drying
Washing
Do not soak vegetables for long periods to prevent flavor and nutrient loss
Cabbage, broccoli, cauliflower may be soaked for 10 minutes in cold salted water to eliminate insects
Limp vegetables can be soaked briefly in cold water to restore crispness
Soaking
Peel vegetables as thinly as possible
Cut vegetables into uniform pieces for even cooking
Treat vegetables that brown easily with acid or hold under water until ready to use
Save edible trim for soups, stocks and purees
Peeling and cutting
