Let's See If You Remember The Unit Price Lecture...
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Let's See If You Remember The Unit Price Lecture...
Slide 1 - Diapositive
One dozen eggs (12 eggs) costs $5.99, how much would it be per egg?
Slide 2 - Question ouverte
One loaf of bread costs $4.75 and there are 21 slices in the package, how much would one slice cost?
Slide 3 - Question ouverte
Unit 3 Vegetables
Slide 4 - Diapositive
What are we going to learn?
Classifications
Nutritional Value
Selecting and Store
Fresh, Canned, Frozen, Dried, Unit Price
Preparing and Cooking Vegetables
Slide 5 - Diapositive
Preparing Raw Vegetables
It is important to wash all vegetables to remove dirt, bacteria, and pesticides.
Do not soak fresh vegetables in water.
Store washed and thoroughly drained vegetables in covered containers in the refrigerator.
Slide 6 - Diapositive
Food Science Principles of Cooking Vegetables
When you cook vegetables, several changes take place. The cellulose (fiber) softens, to make chewing easier.
Starch absorbs water, swells, and becomes easier to digest.
Slide 7 - Diapositive
Food Science Principles of Cooking Vegetables
Flavors and colors undergo changes and some nutrients may be lost
Crisp-Tender: This means vegetables are tender, but still slightly firm. You can pierce them with a fork, but not too easily.
Slide 8 - Diapositive
Food Science Principles of Cooking Vegetables
Cooking vegetables too long causes several undesirable changes to take place
In most cases, you should cook vegetables for a short tme in a small amount of water.
Serve them when they are crisp-tender.
Slide 9 - Diapositive
Food Science Principles of Cooking Vegetables
Yellow vegetables contain carotene, a source of Vitamin A.
Heat does not destroy carotene, but overcooking will cause the cellular structure to break down and release carotene into the cooking liquid.
Slide 10 - Diapositive
Food Science Principles of Cooking Vegetables
White vegetables contain pigments called flavones.
Flavones are soluble in water.
Overcooking white vegetables will cause them to turn yellow or dark gray.
Slide 11 - Diapositive
Food Science Principles of Cooking Vegetables
Red Vegetables (Ex: Purple Cabbage) contain a pigment called anthocyanin.
Add vinegar or lemon juice to the water to keep red vegetables red. (Cooking beets with their stems and leaves will also prevent them from changing color.)
Cooking vegetables in their skins retain more nutrients.
Slide 12 - Diapositive
Food Science Principles of Cooking Vegetables
Legumes are dried peas, beans, and lentils.
They must be soaked before cooking.
Vegetables cooked in the microwave can be more nutritious than vegetables cooked with other methods. This is due to the short cooking time and the use of little of no cooking liquid.
Slide 13 - Diapositive
What does it mean to cook vegetables "crisp-tender"?
A
Crispy and black
B
Tender, but slightly firm
C
Golden brown
D
Gray and yellow
Slide 14 - Quiz
What happens to the flavones in the white vegetables when they are over cooked?
A
Turn yellow or gray
B
Turn pink
C
Turn black
D
Turn into mush
Slide 15 - Quiz
Cooking Vegetables
Mince
Frying
Sauté
Crisp-tender
Steam
Blanched
Pressure Cooking
Baking/Roasting
Broiling
Microwaving
Legumes
Slide 16 - Diapositive
Mince
A cooking technique in which ingredients are finely divided.
This allows the flavor of the ingredient to be distributed more evenly.
Slide 17 - Diapositive
Frying
This means cooking your food in fat.
Fat can be oil, lard, or butter
Frying is one of the quickest ways to cook food, which temperature typically reaching between 175F - 225F
Frying vegetables can be coated in a batter, coating, or with nothing at all.
Slide 18 - Diapositive
Sauté
A cooking method that uses a small amount of fat (oil, butter, lard) in a shallow pan over high heat.
All ingredients are heated at once and cooked quickly
When sautéing, make sure you move/stir your items quickly or they will burn.
Slide 19 - Diapositive
Crisp-tender
A term that describes vegetables that are cooked until just tender but still somewhat crunchy.
Slide 20 - Diapositive
Steam
To cook by steaming, suspend the food over boiling water in a covered pot or steamer.
Slide 21 - Diapositive
Blanch
To cook in boiling water or steam for a short time.
This stops enzyme actions which can cause loss of flavor, color, texture. It reduces cooking time by half.
This must be done before freezing vegetables.
Slide 22 - Diapositive
How to Blanch Vegetables
Boil water over high heat
Add your vegetables
Boil for 3-5 minutes
Transfer vegetables to a bowl of ice water
Watch this video to get a better idea on How to Blanch Vegetables
Slide 23 - Diapositive
Pressure Cooking
Cooking food at high pressure, using water or a water-based cooking liquid in a sealed vessel known as a pressure cooker.
High pressure limits boiling, and permits cooking temperatures well above 212F (100C) to be reached
Slide 24 - Diapositive
Baking/Roasting
Baking is a method of preparing food that uses dry heat.
Normally done in an oven, but can also be done in hot ashes or on hot stones.
Heat is gradually transferred from the surface of foods to their center.
Slide 25 - Diapositive
Broiling
Is a cooking technique that uses radiant heat from an overhead source.
Foods are placed in the oven, and the heat above cooks the food.
Slide 26 - Diapositive
Microwave
A microwave is a small oven that cooks or heats food very quickly.
Instead of the electric or gas heat that a regular oven uses, a microwave heats with electromagnetic radiation.
Slide 27 - Diapositive
Microwaving
Vegetables cooked in a microwave often retain their shapes, colors, flavors, and nutrients.
This is due to the short cooking time and the use of little or no cooking liquid.
Slide 28 - Diapositive
Preparing Canned, Frozen, and Dried Vegetables
Canned vegetables have already been cooked
Heat canned vegetables no more than necessary before serving
Frozen vegetables have already been blanched (preheated in boiling water or steam for a short time). This reduces cooking time by half.
Slide 29 - Diapositive
Legumes
Dried peas, beans, and lentils are the most common dried beans.
They are high in protein and fiber, and make a great meat substitute.
Slide 30 - Diapositive
Preparing Legumes
Before cooking legumes, rinse and sort them. (Sometimes rocks or non-food debris will be mixed in the legumes.)
Dried beans must also be soaked before cooking so they will absorb water and cook more evenly.
Discard soaking water before cooking to reduce the gas-causing properties of beans.
Watch a cooking video related to the current unit.
Find a short (3-5 minute) cooking video in which vegetables are the main ingredient. Then you will critique the video and complete the questions on the assignment