Vegetables

Objectives
1. Define the term vegetable.

2. List the different types of vegetables and identify the various part of the plant vegetables
are derived.

3. Evaluate the importance of vegetables in the diet and in food preparation.

4. Explain how vegetables should be chosen, prepared and stored in the home.

5. Explain the effect of heat on vegetables.

What is a Vegetable?
Vegetable are obtained
from various parts of many
plants
Types of vegetables and identify the various part of the plant vegetables
are derived.

BULBS
Types of vegetables and identify the various part of the plant vegetables
are derived.

Roots
Types of vegetables and identify the various part of the plant vegetables
are derived.

Tubers
 Types of vegetables and identify the various part of the plant vegetables
are derived.

Leaves
Egs.
Kale
Spinach
watercress
Brussels sprouts
Types of vegetables and identify the various part of the plant vegetables
are derived.

Stems
Types of vegetables and identify the various part of the plant vegetables
are derived.

Seeds and
pods
Types of vegetables and identify the various part of the plant vegetables
are derived.

Flowers
Types of vegetables and identify the various part of the plant vegetables
are derived.

Fruits
 Colour of vegetable/ fruit

Leafy vegetables are green because of the presence

of chlorophyll.
The yellow/orange colour of fruits and vegetables
is due to carotenoids.
The red/blue colour of others is due to anthocyanins
 Preparation and choice

Rules for choosing Vegetables:

★ Damaged, wilted and bruised vegetable should be avoided,
as there is likely to be waste and loss of nutrients.
★ Leafy vegetable should be crisp, firm and of a good colour.
★ Root vegetables should be firm and free of spade/ knife
marks.
★ Insect-or- mould infected vegetables should be avoided.
 To preserve the vitamin content
Vegetables should be prepared as follows:

If the vegetable requires peeling, peel it very thinly. Why do you think?

(vitamins and minerals under the skin of vegetable could be easily removed)

Young potatoes, carrots and other vegetables often do not require peeling and can
be served with their skins on. They should be scrubbed thoroughly beforehand, to
remove chemicals and dirt.

Prepare vegetables just before cooking to prevent the destruction of vitamins by

enzymes. They can be placed in a plastic bag in a cool place to prevent the
oxidation of vitamins.
 To preserve the vitamin content

Wash vegetables but do not soak them in water, as this will cause water-soluble
vitamins and minerals to be lost.(what are the water soluble vitamins)
Cook the vegetables in the minimum amount of boiling water. Placing them in
boiling water destroys enzymes, and so helps to preserve the vitamins. They
should be cooked for the minimum time, with a lid on the pan.
When vegetables are just tender, they should be drained and served
immediately. If kept hot, there will be further losses of vitamin C.
Conservative Method of cooking vegetables

● All Vegetables, except for leafy types can be chopped and sautéed in fat, then
placed in a covered casserole with a liquid in the oven, and cooked until tender.
The juices should be used for gravy. This conserves most of the flavour, colour and
the shape of the vegetables.
● Microwave cooking of vegetables in a minimum amount of water also conserves
nutrients.
 Effect of heat
Vegetables are cooked to reduce their bulk and make them more digestible by cooking
the starch they contain.

However vegetables like potatoes increase in bulk when cooked as they absorb water.

Vitamins and minerals, particularly vitamin C, are destroyed by heat, so vegetables

should be cooked carefully to keep such losses to a minimum.
QUESTIONS

1. List the different types of vegetables giving two examples.

Type your answer here...
QUESTIONS

2. Explain the importance of vegetables in the diet and in food

preparation.
Type your answer here...
QUESTIONS

3. Explain how vegetables should be chosen, prepared and

stored in the home.
Type your answer here...