Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
48 Cards in this Set
- Front
- Back
The common water soluble vitamins are |
vitamin c & b |
|
Large pieces help preserve the |
nutrient content of the vegetable. |
|
causes a rapid loss of vitamin C from some green and leafy vegetables. |
bruising |
|
Vegetables are best when held for less than |
20 minuter |
|
Recipe/directions for cooking _________________ have been developed to keep the green color. |
green vegetables |
|
more stable than green vegetables. |
orange & yellow vegetables |
|
the biggest problem when it comes to flavor. |
overcooking |
|
When vegetables are placed on the serving line, they should be between |
160°F and 180°F |
|
Vegetable come form different parts of a plant. They may be |
tuber, bulbs, roots, stems, leaves, seeds, flowers |
|
example of very strong flavored vegetables |
onion, leeks, garlic |
|
examples of strong flavored vegetables |
brussles, sprouts, broccoli, turnips |
|
examples of mild flavored vegetables |
spinach, celery, beets |
|
2 types of vegetables |
1.) starchy 2.) veggies w/ high water content |
|
examples of starchy foods |
potatoes, sweet potatoes, corn, legumes |
|
examples of veggies w/ high water content |
tomatoes, celery, lettuce |
|
Promotes the normal growth of bones and teeth; helps maintain the healthy skin tissues and night vision. |
vitamin a |
|
helps the body to form and maintain collagen; helps the body to repair itself and fight infections. |
vitamin c |
|
Prevents beriberi; helps the body to use carbohydrates; helps the body to break down proteins. |
vitamin b |
|
The human body needs 21 minerals to maintain good health. It is needed to build bones, soft tissues, and other compounds. |
minerals |
|
substances found in plants that makes them green. |
Chiorophyll |
|
Supplies the body with energy |
carbohydrates |
|
easy way to include more nutrient-rich foods in your diet. |
frozen vegetables |
|
this technique is like boiling but uses less liquid and a lower heat to gently cook more fragile vegetables. |
poaching |
|
A large pot and a simple steamer basket are the tools needed to cook vegetables with this method. |
steaming |
|
Desirable qualities of fresh vegetables |
crisp, bright color, firm, absence of decay |
|
storage life of fresh vegetables |
2-3 days |
|
canned vegetable advantages |
precooked & convenient |
|
4 market forms of vegetables |
fresh, canned, frozen, dried |
|
canned vegetables disadvantages |
Higher in sodium, Possibly mushy texture |
|
frozen vegetables benefit |
Partially prepared, No need to thaw before cooking, No sodium added, Retain the appearance and flavor fresh-picked veggies, Usually cost less than fresh, Available “out of season” |
|
The most common dried veggies |
legumes |
|
dried vegetables benefits |
long shelf life |
|
dried vegetables disadvantages |
Must soak dry beans before cooking |
|
liquid or steam us used to cook the food. |
moist heat methods |
|
5 moist heat methods |
blanching, boiling, braising, poaching, steaming |
|
Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately. |
blanching |
|
you have up to seven minutes before there is a major color change, so timing is everything. |
boiling |
|
Vegetables contain lots of natural moisture, which releases in cooking. |
braising |
|
These evaporate moisture in the vegetables quickly, which cause the juices to brown and the natural sugars to concentrate and become very flavorful. |
dry heat method |
|
It is a light, easy sauce that supplies a sweet, tangy, Asian flair to steamed vegetables. |
vinegar sauce |
|
It provides a blend of sweet and tangy flavors to accentuate the flavors of steamed vegetables. |
sweet mustard sauce |
|
It is a cool, refreshing sauce that provides a mild herb flavor to steamed vegetables. |
yogurt sauce |
|
main dish plating |
Between 3 to 9 o’clock |
|
starch plating |
Between 9 to 11 o’clock |
|
cegetable plating |
Between 11 to 3 o’clock |
|
These are marketed just as it is caught |
WHOLE FISH |
|
may hot water na may lasa kineme |
MARINATE |
|
This is a fish with a long, cylindrical body, and an eye located on each side of the head. |
round fish |