Foods and Nutrition Chapter 31

greens typically cooked before being seasoned and each including collards dandelion greens kale mustard greens and chard

cooking greens

deep green skin covering cool, moist flesh with edible seeds

cucumbers

Avoid wilted, decayed, or otherwise ... vegetables. Why?

damaged; they have lost nutrients and won't last long

Describe how to steam vegetables.

Place a steamer basket in a saucepan with a tight fitting lid. Add water to a depth just below the bottom of the basket. Cover the pan and bring the water to a boil. Then add the vegetables to the steamer basket and recover. Steam until the vegetables are tender.

Describe how to braise, fry, and bake a potato.

braise - cut into large pieces and place into water (cover tightly and bake); fry - mix with butter and a little water; bake - poke holes in potato and heat it between 300-450

enlarged buds cut from tall stem

brussels sprouts

onions and garlic are examples of these vegetables

bulbs

sea vegetable that helps produce consistency of such products as ice-cream, salad dressings, soups, and pudding

carrageen

lacy greens with long, slender, orange root

carrots

Name the different plant parts from which vegetables come, and give an example of each.

flower - broccoli, fruits - tomatoes, seeds - beans, stems - celery, leaves - cabbage, roots - carrots, tubers - potatoes

broccoli and cauliflower are examples

flowers

tomatoes and cucumbers are common examples of this part of a plant

fruits

Explain the danger of washing vegetables by soaking them or using detergents.

soaking causes nutrient loss, and detergents can react with waxes or pesticide residues on vegetables to form harmful compounds

Proper cooking/ Overcooking texture

soften cell walls, vegetables become tender, easier to digest/ vegetables become mushy

bitter, toxic compound that forms green patches on potatoes with exposure to light

solanine

large, underground stem, the plant part that stores nutrients

tuber

What makes vegetables a healthful part of an eating plant?

vegetables are rich in many vitamins and minerals

Proper cooking/ Overcooking color

vegetables remain an appealing color/ may result in an unpleasant color

List several ways to serve raw vegetables.

wash, peel or remove inedible parts (seeds, stems, soft spots); relish tray - cut into small pieces, arrange in rings, wedges, and sticks; in salads

firm, round, smooth, with deep red color and slender tap root

beets

Cover up vegetables with plastic wrap if you don't plan to serve them immediately.

Do

Eat cut up vegetables when you're in the mood for a snack.

Do

Store cut-up vegetables in the refrigerator.

Do

Store potatoes and sweet potatoes in a cool, dark, dry place.

Do

Wash all fresh vegetables before you eat or cook them.

Do

Wash tender vegetables thoroughly in cool, clear water.

Do

Heap fresh vegetables on a plate or in a bowl for eye appeal.

Don't

Pare away edible skins of vegetables.

Don't

Soak vegetables in water to minimize nutrient loss.

Don't

Cut vegetables into large pieces when serving them.

Don't - small pieces that can be picked up easily

Describe how to microwave vegetables.

If parts of a vegetable are less tender, such as broccoli stems, arrange tender parts toward the center and less tender ones toward the edge of the baking dish. Cover the container to retain moisture and stir the vegetables during cooking to allow for better heat distribution. Pierce if have thick skin, so it doesn't burst.

List three types of vegetables that can be purchased in a dried form.

Mushrooms, tomatoes, and potatoes

List the steps for simmering vegetables.

Put a small amount of water in a medium size saucepan, cover, and bring it to a boil. Add the vegetables, recover, and bring to a boil again. Then lower the heat until the water simmers. Cook covered just until the vegetables are tender yet somewhat firm. Drain the vegetables before serving.

seed vegetable, young and tender with firm crisp pods

beans

Give examples of seeds that are considered vegetables.

beans, corn, peas

why is steaming a nutritious way to cook vegetables?

because the vegetables are not cooked in water, fewer water - soluble nutrients are lost

such vegetables as onions, garlic, celery, and bell peppers, which add aroma and flavor when sautéed

aromatic vegetables

large, unopened flower bud with thick, green, compact scales

artichokes

How are dried vegetables used?

as flavorings in entrées, side dishes, and soups

tall stalks with closed, compact, rich green tips

asparagus

How and why should vegetables be washed?

edible parts of most vegetables grow close to the ground, so they may carry dirt and harmful bacteria; wash them thoroughly under cool, running water, use brush for thick skinned veggies

most common is dark purple, elongated, and football shaped

eggplant

How do you store most vegetables?

except for roots, tubes, and bulbs; most vegetables are highly perishable and should be refrigerated asap

What are the differences between canned and frozen vegetables?

generally contain similar amounts of vitamins and minerals, but frozen are packed in wholes or pieces and hold more nutrients; canned contains salt and are packed in liquid

Avoid ... potatoes. Why?

green; the green color, usually caused by exposure to light, may indicate that the vegetables have been stored too long

List at least two ways to use vegetables.

in appetizers, side dishes, soups, salads, breads, and main dishes

Why might you save the water that vegetables are cooked in for later use?

it contains nutrients, serving it with vegetables or saving it to use in sauces, soups, or stews is better than discarding it

brussels sprouts and spinach are examples.

leaves

related to onion and garlic with mild, sweet flavor

leeks

What nutritional advantage do foods that cook in their own juice offer?

more nutrients; can soak

type of fungus. short stem with pink or light tan gills and white, creamy, or light brown cap

mushrooms

Describe four changes that happen to vegetables when they are cooked.

nutrients - some dissolve in cooking water or are destroyed by heat (vitamin C is water soluable and heat sensitive, Vitamin B is lost in water); texture - softens celluace iin cell walls of vegetables making them tender; color - remain colorful, green ones from chlorophyl, heat doesn't destroy carotene (gives orange and yellow color); flavor - releases flavor, tastes more mellow and delicious

whitish color, similar in shape to a carrot, but firm with a sweet, nutty flavor

parsnips

bell-shaped, firm, hollow, with short, thick stems and three to four lobes

peppers

Proper cooking/ Overcooking flavor

releases natural flavors, vegetables taste more mellow/ causes loss of flavor or an unpleasant flavor

Proper cooking/ Overcooking nutrients

results in little nutrient loss/ causes greater nutrient loss

List and explain the five signs of quality to look for when buying vegetables.

ripeness - buy only what you can use during the storage life of the vegetable (use within 2-5 days); color and texture - bright, characteristic color and crisp texture; shape - should be typical for the vegetable; size - should feel heavy in relation to its size; condition - avoid choosing wilted, decayed, or damaged vegetables, unless planning on using them, don't buy vegetables with the top of roots, they shouldn't be sprouting

Name five factors to consider when looking for quality in vegetables.

ripeness, color and texture, shape, size, condition

these vegetables store a plant's food supply

roots

large, smooth, round or somewhat elongated; firm, dense. Sweet, yellow flesh with strong flavor.

rutabagas

leafy vegetables eaten raw

salad greens

What is the difference between salad greens and cooking greens?

salad greens - leafy vegetables EATEN RAW; cooking greens - green typically COOKED before being seasoned and eaten

seaweeds that grow in water with filters sunlight; classified as algae, not plants

sea vegetables

Name the vegetables that are not plants. What are the benefits of eating these foods?

sea vegetables (algae); low in fat and a rich source of vitamins and minerals; contain more sodium

high in nutrients and require minimal cooking. Corn and peas are examples.

seeds

buy vegetables that have a typical ... for the vegetable. Why?

shape; misshapen ones usually have inferior texture and flavor

Root vegetables, bulbs, and tubers should not be .... Why?

sprouting; or new growth as offshoots, indicate that the vegetables have been stored too long

celery is an example

stems

.... months bring a bounty of vegetables to the marketplace. Why?

summer; quality generally peaks during this time, and prices are typically lower

What are the disadvantages of storing potatoes and onions in the refrigerator?

the refrigerator humidity can cause mold and spoilage; cold temperature turns starch into sugar in the potatoes

Why do most vegetables have a relatively short storage life?

they are highly perishable

Why are vegetables considered among the most nutritious foods available?

they are rich on vitamins and minerals, contain no cholesterol, are low in calories, fat, and sodium, includes vitamin A and C and lycopene

how are potatoes and onions stored why?

they are stored in a cool, dry and dark place; onions in a basket or loosely woven bag

Why do canned and frozen vegetables cook more quickly than fresh vegetables?

they have already been cooked during the canning process/ preheated before freezing