Good Morning!

MA.ISABEL CARPIO - CHICO, MAED.,LPT

BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
Instructor
 FS 103 - FOOD SELECTION AND
PREPARATION

Vegetables

MA.ISABEL CARPIO - CHICO, MAED.,LPT

BULACAN STATE UNIVERSITY - HAGONOY CAMPUS
Instructor


Vegetable

is an edible part of the plant (seeds,

leaves, or roots) that is eaten raw or
cooked at meals.


Nutrients

Vegetables are rich in many vitamins and minerals, and they are among the most
nutritious foods around. For instance, bell peppers, tomatoes, and raw cabbage are
good sources of vitamin C. Leafy green vegetables provide folic acid, vitamin K,
calcium and magnesium.

Vegetables are also an important source of fiber, carbohydrates, and phytochemicals.

They contain no cholesterol, and most are low in calories, fat, and sodium. Since many
vegetables contain antioxidants, including vitamins A and C and lycopene, eating
them may lower your risk of some cancers and heart disease.


Classification of Vegetables According to Parts of the Plant

Used:

a. Flowers. The flowers or flower buds of edible

plants eaten as vegetables. They are tender and can
be eaten raw or cooked.


b. Fruits. Most vegetables from the fruit part of a

plant, such as tomatoes, cucumbers, and peppers
can be eaten raw. Others, such as eggplant and
squash, are usually cooked.


c. Seeds. Seeds are the plant part

that grows new plants. Seeds are
high in nutrients and require
minimal cooking. Beans, corn
and peas are seeds. Although
corn is a grain, people eat a sweet
variedly of the grain as a
vegetable.
d. Stalks. Edible plants whose stems are consumed
like vegetables; the leaves of some varieties are also
edible. Edible stems are tender, needing minimal
cooking. Some, like celery, can be eaten raw. Certain
vegetables that are classified as stems include both
the stem and the flowers. Asparagus is an example.
e. Leaves. Familiar leaf vegetables include cabbage,
lettuce, Brussels sprouts, and spinach. They are tender
and many can be eaten raw. Others need minimal
cooking.
f. Roots. Roots store a plant’s food supply.
Many can be eaten raw, but other must be
cooked. Roots include carrots, turnips, and
radishes.
g. Tubers. The potato is a familiar tuber – a large
underground stem that stores nutrients. This part of the
plant must be cooked.
h. Bulbs. Bulbs have layers of fleshy leaves
surrounding the underground part of the stem.
They can be eaten raw or cooked and used in
many recipes. Onions and garlic are bulbs.
 * Sea Vegetables- also known as seaweeds. These are the
aquatic vegetables used in cooking or as dietary
supplements; they are primarily produced and eaten by the
Japanese. They are classified as algae, not plants. They are
low in fat and a rich source of vitamins and minerals,
however, they contain more sodium than other vegetables.
 * Mushrooms - Vegetable that grows in damp
cool places; its edible varieties are served as
condiments or as an ingredient in a variety of
foods.
Market Forms:

1. fresh
2. frozen
3. canned
4. dried
Characteristics of high quality form vegetables:

1. Free from bruises, cuts, decay, discoloration, and other

imperfections
2. Free from damage caused by dirt, disease, insect infestation,
and foreign materials
3. Fairly well-shaped
4. Uniform in size as much as possible
5. Mature but not overgrown, over mature and/or over ripe
6. Head vegetables should be reasonably solid and well
trimmed
7. Leafy vegetables should be intact; without dried, spoiled
leaves
Some important points to consider when preparing fresh vegetables:

• Check for bruises and spoilage; the spoiled parts are then removed and
discarded.
• Pare thinly when peeling vegetables by hand or machine.
• Cut uniformly; when vegetables are sliced in uniform sizes, cooking is
evenly done.
• Prepare just prior to use to reduce loss of flavor and vitamins.
• Wash thoroughly to allow dirt and sand to settle down.
• Soak broccoli and caulliflower in salt water to help remove insects.
• Place cleaned vegetables in covered clean containers under refrigeration
to preserve color, flavor,
texture, freshness, and nutrients.
General rules for cooking fresh vegetables:

• Vegetables are cooked in small quantities (batch cooking) at the

shortest time necessary to a palatable
product – tender, but still crisp and retaining their natural color, flavor,
and aroma. Season vegetables
to make them more palatable, and to accentuate their natural flavor. The
water in which vegetables are
boiled should be saved for soup, stock, and other uses.
• Raw, wet vegetables should be dried (allowing water to drain off or use
absorbent paper) before placing
in hot fat.