Fruits & vegetables

8) Cook only until tender

VEGGIES

COLOR

Green: due to cholrophyll, does not dissolve in water – will change to olive green when heated. Baking soda may keep color green, but destroys nutrients

Yellow & Orange: due to carotenoids – also insoluble in water the body converts carotene into vitamin A. Vitamin A is found in yellow & dark green veggies. (The dark green masks the yellow). What kind of vitamin is vitamin A?

Red: (purple or blue): anthocyanins, soluble in water.. The color will fade/disappear when cooked.

White: anthoxanthins, soluble in water, whiter if cooked with acid such as cream of tartar, lemon juice, vinegar… don’t use baking soda for the acid!

Ticket out the Door:

Three important things to know about cooking produce is…

Fruit & Veggie Notes (p. 3)

GUIDELINES

Serving

Preparation

Whole
Do not soak
Cook in small amount of water
Cover all but strong vegetables
Add vegetables to boiling water
No baking soda
Serve or use liquid
½ c. cooked
1 medium apple, potato, etc.
Develops full flavor
Generally (except apples, bananas, & pears) best when tree or vine ripened
Wash & dry before storage
Under-ripe fruit ripens best at room temp.
Determined by:
Color, Size, Shape
Degree of maturity
Freedom from defects
Grading
Must be washed
Apples, bananas, peaches – darken rapidly
(enzymes oxidize the tannins = brown color
Prevent discoloring:
citrus juice
ascorbic acid
sugar water (syrup)
Ripening

STUDY GUIDE FOR FRUITS & VEGETABLES

• Forms in which we are able to purchase fruits & vegetables are:
• ______ are obtained from the ripened ovary of plants and include the fused adjacent parts
• ____________ are obtained from other edible parts of the plant.
• Fruits picked when green are lower in __________ content than those which are allowed to tree ripen.
• ALWAYS wash fruits and vegetables to remove harmful _________________.
• When some fruits darken when exposed to air, they appear less appetizing. It is possible to prevent this discoloration by:
• List the eight parts of the plant commonly used as vegetables: