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Transcript of Vegetables
Life Skills 1
Types of vegetables
Vegetables come from different plant parts.
What is edible on one plant, may not be edible on others.
Plants are classified by their edible parts.
Broccoli and Cauliflower are examples
Seeds are on the inside of the plant
Tomatoes, cucumbers, eggplant, or squash
High in nutrients, require minimal cooking
Beans, Corn, and Peas
Tender and need minimal cooking
Celery and asparagus are examples
Tender and can be eaten raw
Cabbage, lettuce, brussel sprouts, spinach
Carrots, turnips, radishes
Large underground stem
Must be cooked
Potatoes, Sweet Potatoes
have fleshly leaves surrounding the underground stem
Onions and garlic
You can buy vegetables
When buying fresh vegetables, you should look for:
Ripeness-under-ripe veggies have poor texture and flavor
Color and texture- need bright, characteristic color and crisp texture
Shape- Misshapen veggies usually have inferior texture and flavor
Size- Extra-large veggies may be overripe and tough. Extremely small veggies may be immature and lack flavor
Condition- Avoid choosing wilted, decayed, or damaged veggies
Buying Frozen Veggies
Frozen vegetables hold the most nutrients
Although the texture may be different when cooked
Buying Canned Veggies
Canned vegetables can be whole, sliced, or in pieces.
Salt is generally added to help preserve canned vegetables.
Storing Fresh Vegetables
Except for roots, tubers and bulbs, vegetables are highly perishable and should be refrigerated as soon as you bring them home
Washing and Serving Vegetables
Always wash vegetables thoroughly
Wash under cool running water
Do not soak veggies to wash them
You may need to peel the veggie with a vegetable peeler
Many vegetables must be cooked in order make them edible
Cooking affects not only the look of a vegetable, but it also changes the flavor and nutritional value
Ways vegetables can be cooked