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- 2. 6.1What are Vegetables and Examples Among the most versatile of natures many food substances are the fruits and vegetable. They can be eaten cooked or raw; in their native state or in a completely changed appearance; by themselves or in combination with other Food items. Almost any way, shape, or fashion of preparation or serving is possible and appropriate for these food items. Fruits and vegetables give color, flavor and texture to our meals. In addition, fruits and vegetables are important sources of vitamins and minerals needed for growth and normal physiologic functioning of the body. The diverse and interesting flavors of fruits and vegetables make our meals more appetizing. 6.2 What are considered Vegetable All parts of herbaceous plants eaten as food by humans, whole or in part, are generally considered vegetables. Since "vegetable" is not a botanical term, there is no contradiction in referring to a plant part as a fruit while also being considered a vegetable. Tomato is botanically a fruit but is commonly considered a vegetable. Mushrooms, though belonging to the biological kingdom, fungi, are also commonly considered vegetables. Vegetables can include leaves (lettuce), stems (asparagus), roots (carrots), flowers (broccoli), bulbs (garlic), seeds (peas and beans) and of course the botanical fruits like cucumbers, squash, pumpkins, and capsicums. 6.3 CLASSIFICATION / TYPES OF VEGETABLES Vegetables are classified according to parts of plants used, chemical composition, and nutritive value. According to Parts of Plant Used 1. Roots are underground parts of the plant. Example: cassava, sweet potato, taro, radish, yam beans, togue and ube. 2. Tubers are short thickened, fleshy parts of an underground stem like potato. 3. Bulbs are underground buds that send down roots and are made up of very short stems covered with layers. Example : garlic, onion, leeks, chives and shallots. 4. Seeds are parts from which a new plant will grow. Example mungbean, garbanzos, cow pea, kidney bean, soy bean, white bean. 5. Stem and shoots are stalks supporting leaves, flowers, and fruits 6. Leaves include alugbati, ampalaya leaves camote tops, kangkong, celery, spinach, cabbage, mustard, petchay, pepper leaves. 7. Fruits include ampalya, upo, sayote, cucumber, eggplant, bread fruit , okra, patola, squash, tomato and sweet pepper. 8. Flowers are exemplified by cauliflower, squash flower and caturay According to Chemical Composition 1. Carbohydrate rich examples: seeds, roots and tubers 2. Protein rich -include seeds such as legumes and pulses 3. Fat rich examples: nuts, olives and avocado 4. High moisture content examples: mushrooms, tomatoes, celery, cauliflower, radish, lettuce, and cabbage
- 3. According to Nutritive Value 1. Minerals 2. 2.Vitamins 3. 3.Other carbohydrates 4. According to Pigment or Color 1. Green color pigment CHLOROPHYL peas, asparagus, green bean, cabbage, spinach, broccoli, green pepper. 2. Yellow and Orange pigment CAROTENOIDS carrots, yellow camote, squash, ripe papaya, corn,. 3. Red color pigment ANTHOCYANINS(red, blue and purple) red cabbage, beets, red pepper, pamintom, tomatoes, red water melon. 4. White color pigment ANTHOXANTHINS potatoes, yellow skinned onions, cauliflower. Flavonoids-are pigments widely distributed in plants and include ANTHOCYANINS and ANTHOXANTHINS. According to flavor and aroma 1. mild 2. strong 3. pungent Texture and Characteristic of Vegetables and Fruits 1. Toughness 2. Stringiness 3. Slicing quality 4. Crispness Note: The difference between fruits and vegetables Fruits and vegetables are classified from both a botanical and culinary standpoint.Botanically, fruits and vegetables are classified depending on which part of the plant they come from. -A fruit develops from the flower of a plant, while the other parts of the plant are categorized as vegetables.Fruits contain seeds, while vegetables can consist of roots, stems and leaves. -From a culinary perspective, fruits and vegetables are classified based on taste. Fruits generally have a sweet or tart flavor and can be used in desserts, snacks or juices. -Vegetables have a more mild or savory taste and are usually eaten as part of a side dish or main course.
- 4. 6.4 Importance of Vegetables Why is it important to eat vegetables? Eating vegetables provides health benefits people who eat more vegetables and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for health and maintenance of your body. Nutrients Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, and/ or cholesterol.) Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C. Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and kidney beans. Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. I t helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development. Vitamin A keeps eyes and skin healthy and helps to protect against infections. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption. Health benefits Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke. Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against certain types of cancers. Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes. Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss. Eating foods such as vegetables that are lower in calories per cup instead of some other higher- calorie food may be useful in helping to lower calorie intake.
- 5. 6.5Appropriate Cooking Methods of Vegetables Reminders in the Preparation of Vegetable Dishes 1. The best vegetables to serve are those that have fresh garden look and taste. 2. Cook vegetables whole or in big pieces, Use a little amount of water unless it is soup or sauce, and cover the pot while cooking. 3. Cook legumes like monggo, garbanzos, and sweet peas, initially in high heat. When the water is already boiling, lower the heat to simmering point. 4. You may combine legumes with meat and other vegetables or they maybe cooked in a syrup and served as dessert. 5. Vegetables that are eaten raw, like lettuce and tomatoes, should be well washed even though they do not look dirty. Ways of cooking vegetables 1. Blanching Preferably simmer vegetables in minimum amount of water. 2. Frying Stir frying using a small amount of fat. Deep fat frying Deep fat is used to cover or float vegetables
- 6. 3. Broiling Cooking over direct heat like that of cooking inihaw na talong. . 4. Braising Place food in a covered pan or skillet with about 2 tbsp. butter or moist drippings 1 or 2 tbsp. water. 5. Steaming 6. Pressure cooking Nutrients are often conserved due to shorter cooking time required and the use of a small amount of cooking liquid. Standard for Cooked Vegetables 1. Cooked vegetables which are not starchy should be tender but still slightly crisp. 2. The starchy vegetables such as potato should be soft throughout. 3. Cooked vegetables should be flavored and pleasant to the taste. 4. Seasonings and sauces should not dominate the natural flavor of the vegetables but complement it. 5. Color is very important to the appearance of vegetables. Vegetables Dishes BUTTERED MIXED VEGETABLE TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole knife strainer chopping board measuring cup measuring spoon wooden spoon saut辿 pan gas or electric stove 120 g./ 4 oz 120 g./ 4 oz 120 g./ 4 oz 45 g./ 1 遜 oz to taste to taste frozen sweet corn frozen broad beans frozen French beans butter salt pepper parsley chopped ice cold water
- 7. PROCEDURE: 1. Bring water to the boil in a saucepan and, when boiling, add the vegetables. Cook for about 5- 8 minutes. 2. Transfer to ice cold water. Drain and leave to dry. 3. Melt the butter in a saucepan and add the vegetables. 4. Heat slowly, tossing or stirring occasionally, until heated through. Add salt and pepper to taste and stir in the parsley. Serve immediately Chopsuey TOOLS AND EQUIPMENT INGREDIENTS QUANTITY DESCRIPTION casserole gas or electric stove knife chopping board measuring cup measuring spoon wooden spoon oven 2 tbsp. 2 tbsp. 3 gloves 2 pcs. 村 kilo 2-3pcs. 村 kilo 2 tbsp 1 tbsp 村 kilo 10 pieces 2 pieces 1 piece 村 kilo 村 kilo 2-3 stalk 2-3 stalks 2 cups 1 tbsp. cooking oil sesame oil (optional) garlic crushed onion (large) pork, cubed chicken giblets and liver chicken wings cut into small pieces fresh shrimps, shelled fish sauce (patis) MSG snow peas (sitsaro) bitchuelas bell pepper, red and green big slices medium sized carrot, round thin slice cabbage, chopped 1-1/2 squares cauliflower broken into flowerets leeks, chopped 1 inch long celery, chopped 1 inch long chicken or meat broth cornstarch, dissolved in 村 c. water PROCEDURE: 1. Saut辿 garlic until brown adds onions. 2. When half-cooked stir in pork, giblets, liver, chicken and shrimps, saut辿 for 2 minutes and pour in fish sauce. 3. Boil then season with salt and MSG; add all of the vegetables. 4. Cook until half done. Thicken with dissolved cornstarch. Do not overcook vegetables. Serve hot.
- 9. Definition of Terms Study Guide Questions: Vegetable Dishes 6.1. What are the 8 types of vegetables? 6.2. What are the considered as vegetables? 6.3. What is the difference between fruits and vegetables 6.4. Why is vegetable important? 6.5. What are the ways of cooking vegetables? References : https://www.cropsreview.com/types-of-vegetables.html http://docshare.tips/10-lm-tle-commercial-cooking-cookery_575edf95b6d87f35b18b46a8.html# https://www.sciencedaily.com/terms/vegetable.htm https://vric.ucdavis.edu/main/faqs.htm#:~:text=A%20vegetable%20is%20the%20edible,)%20and%20flowers %20(broccoli).&text=So%20a%20tomato%20is%20botanically,is%20commonly%20considered%20a%20veget able. https://www.choosemyplate.gov/eathealthy/vegetables/vegetables-nutrients- health#:~:text=Vegetables%20are%20important%20sources%20of,to%20maintain%20healthy%20blood%20 pressure. https://www.researchgate.net/figure/1-Nutritional-value-of-some-commonly-grown- vegetables_tbl1_318180771 https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html