TLE DAY 2 Flashcards
(41 cards)
The natural sugar that provides the sweetness in vegetables.
Sugar-Fructose
This forms a product called monosodium glutamate when combined with salt. It is found in large amount from young and fresh vegetables.
Glutamic Acid -
Give the characteristic strong flavor and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.
Sulfur compounds
A fat soluble compound responsible for the green color of plants.
Chlorophyll
the yellow, orange to red soluble pigments found in plants such as Beta carotene from carrots and squash, lycopene, from tomatoes
Carotenoids
has Anthoxanthin which is responsible for the yellow pigments. It has also Anthocyanins which is responsible for red and blue to violet pigments (beets) Tube, eggplants.
Flavonoids
which is responsible for the yellow pigments.
Anthoxanthin
which is responsible for red and blue to violet pigments (beets) Tube, eggplants.
Anthocyanins
helps form and maintain healthy teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye. Green leafy vegetables are sources of
Vitamin A
promotes a healthy immune system, helps wounds heal, maintains blood vessels and connective tissue and aids in absorption of iron.
Vitamin C
helps prevent infections and helps support or promote: cell health, growth of red blood cells.
Vitamin B Complex
they provide energy for the body more slowly than simple carbs, but they also provide energy for a longer period of time.
Complex Carbohydrates
A. Washing
• Wash all vegetables thoroughly
• After washing, drain well and refrigerate lightly covered to prevent drying.
B. Soaking
• Do not soak vegetables for long periods to prevent flavor and nutrient loss.
• Limp vegetables can be soaked briefly in cold water to restore crispness.
C. Peeling and Cutting
• Peel vegetables as thinly as possible.
• Cut vegetables into uniform pieces for even cooking
• Treat vegetables that brown easily with acid (potatoes, eggplants, sweet potato) or hold under water until ready to use.
• Save edible trim for soups, stocks and purees.
It takes longer time. Set the frozen vegetables in the refrigerator for slow, safe thawing, which takes several hours or overnight.
Thawing in the refrigerator
It requires less time but requires more attention to ensure that the water is kept cold (less than 21°C) and changed every 30 minutes.
Thawing in cold water
the vegetables which have been removed from their packaging set process on defrost at 30% power according to weight
Thawing in the microwave oven
are available in wet markets and supermarkets. They remain in the same state as when they are harvested
FRESH - Fresh vegetables
these are commercially packed in plastic bags or cardboard boxes, include green peas, lima beans, green peas, broccoli, asparagus, carrots. Typically, vegetables are frozen within hours of harvest, but they undergo several steps that ensure their quality before freezing.
FROZEN
drying or dehydrating preserves vegetables and prolongs their shelf life. Removing water from vegetables prevents the growth of bacteria, yeasts and molds.
DRIED
Also, like the other two methods, canning makes cooking with vegetables easier and more convenient, as using canned vegetables instead of fresh ones eliminates several steps in food preparation. Examples include tomatoes, peas, corn, green beans, asparagus, and mushrooms
CANNED
cooking in boiling water.
BOILING
to heat a liquid over high heat until bubbles form and rise rapidly to the surface.
Boil
