Vegetables Flashcards

0
Q

Fruit-vegetables

A

Avocados, eggplant, peppers (sweet and hot)

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1
Q

Cabbages

A

Brassica family-Bok Choy, broccoli, broccoli rave, Brussels sprouts, cauliflower, head cabbage (green and red), kale, kohlrabi, napa, savoy

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2
Q

Gourds and squashes

A

Cucurbitaceae family-Chayotes, cucumbers, squashes (winter, summer)

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3
Q

Greens

A

Collards, mustard, sorrel, spinach, Swiss chard, turnip greens

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4
Q

Mushrooms and truffles

A

Mushrooms, truffles

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5
Q

Onions

A

The lily family-Bulb, garlic, leeks, scallions, shallots

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6
Q

Pods and seeds

A

Corn, legumes, fresh (green, fava), dried, fresh shelling (soybeans), edible pea pods (snow, pea shoots), okra

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7
Q

Roots and tubers

A

Beets, carrots, celery root, Jerusalem artichoke, jicama, parsnips, radishes, rutabaga, turnips, water chestnuts

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8
Q

Stalks

A

Artichokes, asparagus, bamboo shoots, celery, fennel, hearts of palm, nopales

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9
Q

Baby vegetables

A

Beets, carrots, zucchini, yellow squash

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10
Q

Nutrition

A

Veges 80% water and remaining is carbs w/ small amount of protein and fat

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11
Q

What is fiber made up of

A

Cellulose and lignin

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12
Q

What temperature to store vegetables

A

40-60degF room temperature dry area good ventilation/cold 36-40degF

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13
Q

Irradiated vegetables

A

Uses gamma rays to sterilize foods/ classified as a food additive

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14
Q

Canning vegetables

A

Placed in sealed container and subject to high temperatures for specific period

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15
Q

Frozen vegetables

A

Blasts of cold air, refrigerated plates, liquid nitrogen, or liquid air

16
Q

Dried vegetables

A

Alters flavor, texture and appearance

17
Q

Why cook vegetables

A

Breaks down cellulose, and gelatinizes starches. Gives good flavor and softer, tender texture, more digestible

18
Q

Reaction to acid

A

If an avid is added such as lemon it will require longer cooking times/ alkalinity causes it to soften and nutrient loss

19
Q

Chlorophyll, carotenoids, flavonoids are effected by what

A

Acids turn chlorophyll colors, heat turns chlorophyll brighter, alkalinity promotes chlorophyll retention, carotenoids not effected by any. It is all opposite if a vege contains flavonoids.

20
Q

Vegetable cookery guidelines

A
  1. Cut into uniform shapes and sizes
  2. Cooked as short a time as possible
  3. Cook close to service time
  4. Blanch in advance, refresh in ice water and refrigerate, reheat as neede
  5. Cook white and red veges in acid to retain color
  6. Cook each type separately then combine
21
Q

Broiling and Grilling

A

Preserve nutrients and flavor and caramelizes

22
Q

Roasting and Baking

A

Brings out natural sweetness

23
Q

Sauteeing

A

Brightly colored and crisp

24
Q

Blanching

A

Partial cooking of foods in a large amount of water for a few seconds. Prepares for further cooking and removes bitter flavors, softens, sets colors, loosens skins

25
Q

Parboiling

A

Same as blanching but longer. Soften veges and shorten final cooking time

26
Q

Boiling

A

Served as is or sautéed after

27
Q

Refreshing

A

Quickly chilled to prevent further cooking

28
Q

Steaming

A

Moist and tender and retain shape

29
Q

Microwaving

A

Consistent, colors and flavors preserved, texture remains crisp

30
Q

Puréeing

A

First baked, boiled, steamed, microwaved then purée

31
Q

Preserving

A

Drying uses air and gentle heat, fermenting uses a salt, pickling uses an acid

32
Q

Olives

A

Jumbo Spanish, ripe California, kalamata, nicoise