Vegetables Flashcards
1
Q
Classes of vegetables
A
Leaf-cabbage,lettuce,spinach Pulses-lentils,soya beans,peas Bulb-garlic,onion,leeks Fruit-tomato,pepper Flower-cauliflower,broccoli Lubers-yam,potato Fungi-mushroom
2
Q
Nutrient in vegetables
A
Starch
Vitamin A-orang and dark veggies (carrots and spinach)
Vitamin c -green vegetables eg.broccoli
Dietary fibre
3
Q
Uses
A
As an accompaniment to main meals eg.potatoes Main part of vegetarian meals Pickles and chutney To flavour sauces Garnishes
4
Q
Notes
A
Cook potatoes in their jackets
Steam or cook in a little waste as quickly as possible
Root vegetables may be boiled gently eg.carrots
Steaming method is suitable for most vegetables as no nutrients are lost in water
Liquid obtained after cooking vegetables should be used for soup or gravy
5
Q
Methods of cooking
A
Steaming
Poaching
Roasting
