vegetable revision
1 / 12
Items in this lesson
Slide 1 - Slide
Key stages in the preparation and cooking
of globe artichokes
of globe artichokes
Slide 2 - Mind map
which of these are a suitable sauce
to serve with artichokes
to serve with artichokes
Tomato ketchup
Hollandaise sauce
Beurre blanc
Brown sauce
Vinaigrette
Slide 3 - Poll
Match the statements relevant to the vegetable
Thick stem starts to develop in the centre
They become really smelly and make fart sounds
the vegetable starts to seed
The outside leaves become tough
Slide 4 - Drag question
Match the statements relevant to the vegetable
Stems will become thick and tough
when you eat this your wee smells really bad
if you put 2 in your mouth at once you look like Dracula
Tips will start to seed
Slide 5 - Drag question
Nutrients
What happens to natural sugars in vegetables once picked ?
What happens to natural sugars in vegetables once picked ?
timer
0:15
A
they get eaten
B
The sugar turns to starch
C
Birds Eye steal them all
D
the sugars turn to honey
Slide 6 - Quiz
Nutrients cont .....
What 2 things happens to the eating quality of vegetables once this happens
What 2 things happens to the eating quality of vegetables once this happens
timer
0:25
A
they become tough
B
we throw them away
C
they lose their sweetness
D
we resow them to grow more peas
Slide 7 - Quiz
Nutrients cont ....
What happens to colour, vitamin C 7 proteins when vegetables are dried to make pulses?
What happens to colour, vitamin C 7 proteins when vegetables are dried to make pulses?
Colour fades
smell gets really bad
Vitamin C is lost
Proteins/carbohydrates remain
Slide 8 - Poll
what happens to the volume of spinach & new potatoes when they are cooked
A
they disappear in to thin air
B
spinach will wilt
C
New potatoes stay the same
D
spinach becomes bigger than a new potato
Slide 9 - Quiz
what happens to the cellulose & fibrous structures of spinach and new potatoes when cooked ?
A
the cellulose structure of spinach breaks down and fibres soften
B
they both start growing new cells
C
the starch in new potatoes gelatinises turning the centre powdery
D
they start waving at each other
Slide 10 - Quiz
How does boiling vegetables reduce the vitamin C content?
A
because it softens the vegetables
B
Vitamin C cant swim
C
Vitamin C leaches in to the water
D
Overcooking by boiling to long
Slide 11 - Quiz
How can Vitamin C be maintained when boiling and serving vegetables?
Bring the water to the boil before adding vegetables
dip its toe in the water first
Boil as rapidly as possible to shorten the cooking time and lessen exposure to heat
add salt to the water
serve vegetables immediately
use water to make gravies/sauces
