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Understanding Food Chapter 17: Vegetables Webster’s dictionary refers to vegetables as “any plant,” but more specifically as those that are edible. Vegetables may be derived from almost any part of a plant: Roots Bulbs Stems Leaves Seeds Flowers Classification of Vegetables

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Understanding food l.jpg

Understanding Food

Chapter 17:

Vegetables


Classification of vegetables l.jpg

Webster’s dictionary refers to vegetables as “any plant,” but more specifically as those that are edible.

Vegetables may be derived from almost any part of a plant:

Roots

Bulbs

Stems

Leaves

Seeds

Flowers

Classification of Vegetables


Composition of vegetables l.jpg
Composition of Vegetables plant,” but more specifically as those that are edible.

  • Plant pigments fall into three major groups:

    • Carotenoids

    • Chlorophylls

    • Flavonoids

  • Carotenoids and chlorophylls are found in plastids and are fat soluble.

  • Flavonoid pigments are water soluble, and have a tendency to be lost in cooking water.


Preparation of vegetables l.jpg

Vegetables can be prepared by: plant,” but more specifically as those that are edible.

Dry-heat methods

Baking

Roasting

Sautéing

Deep-fat frying

Moist-heat methods

Simmering

Steaming

Microwaving

Preparation of Vegetables


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Preparation of Vegetables plant,” but more specifically as those that are edible.

  • Regardless of the cooking method or serving style selected, some general principles governing the handling and preparation of vegetables should be followed:

    • Buying

    • Storage

    • Washing

    • Cooking liquid

    • Timing


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Preparation of Vegetables plant,” but more specifically as those that are edible.

  • When heated, vegetables undergo several changes in:

    • Texture

    • Flavor

    • Odor

    • Color

    • Nutrient retention

  • Understanding these phenomena can help to retain as much of their quality as possible during preparation.


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Refrigerated plant,” but more specifically as those that are edible.

A cooler temperature is the most important factor in reducing respiration rates, and most fresh vegetables will last at least three days if refrigerated.

Storage times for various vegetables are ultimately based on their water content.

Some vegetables require special storage treatment. For example:

Bean sprouts are best stored in a bowl of cold water in the refrigerator, and the water should be changed frequently.

Ginger root should be frozen or stored in an airtight container to trap its moisture.

Storage of Vegetables


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Storage of Vegetables plant,” but more specifically as those that are edible.

Dry Storage

  • Proper storage does not automatically imply refrigeration. For instance:

    • Tomatoes (unripe)

    • Eggplant

    • Winter squash

    • Tubers (potatoes)

    • Dried legumes

    • Most bulbs (onions)

      …should never be stored in a refrigerator.