TLE - VEGETABLES Flashcards
used in paring
paring knife
used in cutting
chef knife
used to hold item while chopping
chopping board
used to drain excess water
colander
for cooking vegetables oven steam or bake
oven
used to hold vegetables
bowls
used to hold ingredients
utility tray
for steaming vegetables
steamer
factors to consider in choosing good quality vegetables
- freshness
- absence of decay or insect infestation
- no mechanical damage injury
- right degree of maturity
- variety - difg variety in color, shape texture and sometimes flavor
2 components of vegetables
flavor and color components
provides the sweetness in vegetables
sugar
forms a product called monosodium glutamate when combined with salt
glutamic acid
give the characteristics 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 such as beta carotene from carrots and squash, lycopene, from tomatoes
carotenoids
responsible for the yellow pigments
flavonoids
nutritional value of vegetables
- vitamin a
- vitamin c
- vitamin b complex
- complex carbohydrates
helps form and maintain healthy teeth, skeletal and soft tissue also known as retinol
vitamin a
helps prevent infections and helps support or promote: cell health. growth of red blood cells
vitamin b complex
promotes a healthy immune system, help wounds heal, maintain blood vessels and connective tissue and aids absorption of iron
vitamin c
they provide energy for the body more slowly than simple carbs, but they also provide energy for a longer period of time
complex carbohydrates
done with a straight, downward cutting motion
chopping
