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Home economics > Vegetables > Flashcards

Vegetables Flashcards

1
Q

Greens

A 
Broccoli
spinach
cabbage
Cauliflower
Brussels sprouts
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2
Q

Roots

A 
Carrots
Parsnip
Potato
Onion
Turnip
Beetroot
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3
Q

Pulses

A

Peas
Beans
Lentils

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4
Q

Fruits

A 
Tomato
Cucumber
Pepper
Courtette
Aubergine
Pumpkin
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5
Q

Protein

A

LBV found in peas, beans, lentils (pulse veg).

Very important in vegan diet bc protein is useful for growth

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6
Q

Fat

A

No fat, pulses have small amount

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7
Q

Minerals

A

Calcium in green leafy veg + some root and pulse veg. Healthy bones.
Iron in green + root veg. Healthy blood.
Trace elements in pulse veg.

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8
Q

Water

A

Contain a lot (75-95%)

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9
Q

Carbohydrates

A

Sugar in beetroot, carrots, parsnips, onions. Provide energy.
Starch in pulses + root, esp. potatoes. Provide energy.
Fibre in all, esp. in skin. Prevents constipation.

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10
Q

Vitamins

A

C - healthy skin, found in fresh young veg, esp. peppers.
A (carotene) - healthy eyes, in carrots + green leafy veg,
B group - release of energy, in pulses.

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11
Q

Composition of green vegetables

A

Protein - Trace

Fat - 0%

Carbohydrate - 2%

Vitamins - A, C

Minerals - Calcium, iron

Water - 90-95%

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12
Q

Composition of root vegetables

A

Protein - Trace

Fat - 0%

Carbohydrate - 5-29%

Vitamins - A, C

Minerals - Calcium, Iron

Water - 75-90%

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13
Q

Composition of pulse vegetables

A

Protein - 2-7%

Fat - Trace

Carbohydrate - 4-10%

Vitamins - A, C

Minerals - Calcium, Iron

Water - 75-90%

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14
Q

Composition of fruit vegetables

A

Protein - Trace

Fat - 0%

Carbohydrate - 5-20%

Vitamins - A, C

Minerals - Calcium, Iron

Water - 80-90%

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15
Q

Uses of vegetables

A

Important to eat five portions of fruit &/or veg every day

  • Inc in breakfast dishes
  • Lunch and main meal
  • Juices
  • Salads + soups
  • Sandwiches
  • Snacks, eg. carrot sticks
  • Pasta dishes
  • Stews and casseroles
  • Pizza toppings
  • Veg-based main courses, eg. veggie burgers
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16
Q

Preparing vegetables

A

In order to retain nutrients when preparing fruit/veg.

  • Peep just before cooking
  • Eat veg raw and unpeeled if possible
  • Peel thinly to retain fibre content
  • Use sharp knife to avoid damage to veg
  • Do not steep veg
17
Q

Preparing green veg

A

Remove wilted leaves
Separate leaves + wash each under cold running water
Chop w/ sharp knife if necessary
Do not steep

18
Q

Preparing root veg

A

Scrub
Remove ends. Peel if necessary.
Use whole, cut into wedges, sliced or diced.
Do not steep.

19
Q

Preparing pulse vegetables

A

Fresh: Remove from pods. Wash in cold water.
Dried: Soak overnight.

20
Q

Preparing fruit vegetables

A

Wash in cold water.
Peel only if necessary.
Chop or slice.

21
Q

Cooking method - boiling

A

Cabbage, brussels sprouts, pulse vegetables

22
Q

Cooking method - Steaming

A

All types

23
Q

Cooking method - Microwave cooking

A

All types

24
Q

Cooking method - Grilling

A

Tomatos, peppers

25
Q

Cooking method - roasting

A

Root vegetables, peppers

26
Q

Cooking method - cooking in stews/casseroles

A

Root vegetables

27
Q

Cooking method - stir frying

A

Courgettes, broccoli, onions, sweetcorn, peppers, carrots

28
Q

Cooking method - frying

A

Onions, tomatos

29
Q

Cooking method - baking

A

Potatos, pepepers, tomatos, parsnips

30
Q

Cooking method - stewing

A

Potatoes, carrots, parsnips, turnips, peppers

31
Q

Guidelines on cooking vegetables

A

Cook for shortest possible time. Texture should be al dente (should be slightly firm)
Use cooking liquids in sauces to retain vitamin + mineral dontent
Cover with lid to use minimum amount of water to prevent loss of vitamins + minerals
Do not reheat as vitamins are destroyed
Never use bread soda when cooking veg

32
Q

Effects of cooking on vegetables

A

Vitamins + minerals dissolve into cooking liquid
Vit. C destroyed
Fibre becomes soft
Starch becomes more digestible. eg. potatoes
Some colour, flavour, texture lost

33
Q

Classification of vegetables

A

Greens
roots
Pulses
Fruits

34
Q

Buying fresh fruits and vegetables

A 
In seasons, cheap, best quality
Choose medium-sized, large ones lack flavour 
Choose fresh, brightly coloured
Avoid bruised
Buy usable quantities
Check pre-packed for bruising and mould
35
Q

Organic produce

A

Grown without use of artificial fertilisers or chemicals.

More expensive.

36
Q

EU regulations and grading

A

Clean, sound, free from chemicals.
Graded.
Marked clearly - origin, variety, class.

37
Q

Classes

A

Class extra - Best quality
Class I - Good quality
Class II - Marketable quality, but may have some defects
Class III - Marketable but inferior

38
Q

Storing fruits and vegetables

A

Remove packaging.
Root vegetables on a rack. Cool, dark, dry, well-ventilated place.
Greens and fruits (except bananas) in fridge. Use as soon as possible after purchase.
Dried pulses stored in airtight jars.

Home economics (46 decks)

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