1 / 21

Culinary Arts

Culinary Arts. Vegetables. 1. curiousphotos.blogspot.com. Objectives. 1. Define terms associated with vegetables . 2. Classify vegetables into categories based on the part of plant from which it comes . 3. States rules for storing vegetables .

darchibald
Download Presentation

Culinary Arts

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Culinary Arts Vegetables 1 curiousphotos.blogspot.com

  2. Objectives 1. Define terms associated with vegetables. 2. Classify vegetables into categories based on the part of plant from which it comes. 3. States rules for storing vegetables. 4. Describe methods for preparing vegetables.

  3. Terminology • Vegetable- An edible plant or part of a plant. • Flower Vegetables-Vegetables that come from the “head” of the plant. Examples include broccoli, cauliflower, Brussels sprouts, and cabbage. • Fruit Vegetables-Vegetables from flowering plants and have seeds. Examples include avocados, cucumbers, eggplants, peppers, squash and tomatoes. PROPERTY OF PIMA COUNTY JTED, 2010

  4. Terminology Continued • Green Leafy Vegetables-Vegetable plants consisting of leaves. Examples include lettuce, Spring greens, field greens, mustard greens, spinach and Swiss chard. Green leafy vegetables are high in vitamins A and C, iron, and magnesium. • Seed or Pod Vegetables-Vegetables that are seeds of the plant or pods from the plant. Examples include corn, peas, beans, and pea pods.

  5. Terminology Continued • Root Vegetables-Vegetables that exist above and below the ground. Examples include carrots, beets, radishes, turnips, and onions. These vegetables are rich in sugars, starches, vitamins and minerals. • Tuber Vegetables-Vegetables that are fat, underground stems which are capable of generating a new plant. Examples include potatoes, sweet potatoes and yams.

  6. Terminology Continued • Stem Vegetables-Vegetable stems that we eat. Examples include asparagus, celery, artichokes, and mushrooms. villageofjoy.com

  7. Classification of Vegetables Vegetables are classified by their botanical origins or by their edible parts. They may be classified as a: Flower Tuber Fruit Root Green Leafy Stem Seed/Pod Momgoesreen.com

  8. Flower Vegetables Vegetables that come from the “head” of the plant. Ex. Broccoli, Brussel sprouts, cabbage, cauliflower Bestveganguide.com organicmart.com.my en.wikipedia.org Veganonline.org

  9. Fruit Vegetables Biologically fruit but considered vegetables in the culinary world  Bfeedme.com worcsterallotment.blogspot.com Foodsubs.com Home.howstuffworks.com Bfeedme.com Whatscookingamerica.net

  10. Green Leafy Vegetables • Ex. Lettuce, endive, spinach, field greens Farmerbrownsgarden.com Recipetips.com Dansurface.us www.hort.purdue.edu Foodsubs.com

  11. Seed or Pod Vegetables • Vegetables that are seeds of the plant or pods from the plant. • Ex. Green beans, Corn, snap peas, peas Home.howstuffworks.com Urbannext.illinois.edu Home.howstuffworks.com Scientificamerican.com

  12. Tuber Vegetables • Vegetables that are fat, underground stems which are capable of generating a new plant. Ex. include potatoes, sweet potatoes and yams. Nutrition.about.com recipes.terra-organics.com gluttonize.wordpress.com

  13. Root Vegetables Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant. Ex. Onion, Radish, Carrots www.dailyperricone.com Fooddaddy.com gardening.ktsa.com

  14. Stem Vegetables Vegetable stems that we eat. Ex. asparagus, celery, artichokes, and mushrooms. Answers.com www.desktopwp.com www.dkimages.com

  15. Rules for Storing Vegetables 1. Refrigerate most vegetables. 2. Keep most vegetables dry during storage. 4. Root and tubers stored dry and unpeeled in cool, dark area. 5. Refrigerate ripened produce. 6. Never refrigerate potatoes. 7. Vegetables emit gas that causes fruits to ripen so store separately.

  16. Cooking Methods for Vegetables Boiling (blanching, parboiling) Steaming Microwaving Roasting and baking Sautéing and stir-frying Pan-frying Deep-frying Grilling Stewing and braising Puréeing

  17. POP QUIZ

  18. Classify Vegetables Answer KeyCheck Your Answers • F 10. C 19. G • B 11. B 20. A • F 12. D 21. B • G 13. A 22. B • D 14. B 23. C • B 15. C 24. D • E 16. B 25. G • B 17. E 26. F • C 18. B 27. E

  19. Checking for doneness Use appearance and texture. Cooked to Correct Doneness Overcooked Knowledgegalaxy.net sundayundies.com

  20. Minute Paper You have one minute to write down the key points of today’s lesson. Be prepared to share. 21 PROPERTY OF PIMA COUNTY JTED, 2010

More Related