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Vegetables

Life Skills 1 Vegetables
by

Chelsea Lucido

on 2 February 2017

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Transcript of Vegetables

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.
Classifications
Flowers
Broccoli and Cauliflower are examples
Fruits
Seeds are on the inside of the plant
Tomatoes, cucumbers, eggplant, or squash
Seeds
High in nutrients, require minimal cooking
Beans, Corn, and Peas
Stems
Tender and need minimal cooking
Celery and asparagus are examples
Leaves
Tender and can be eaten raw
Cabbage, lettuce, brussel sprouts, spinach
Roots
Carrots, turnips, radishes
Tubers
Large underground stem
Must be cooked
Potatoes, Sweet Potatoes
Bulbs
have fleshly leaves surrounding the underground stem
Onions and garlic
Buying vegetables
You can buy vegetables
Fresh
Frozen
Canned

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
Scrub potatoes
Do not soak veggies to wash them
You may need to peel the veggie with a vegetable peeler
Cooking Vegetables
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
Steaming
Pressure-cooking
Braising
Frying
Baking
Roasting
Grilling
Microwaving
THE END
Full transcript