Vegetables

Vegetables

• 1.
  Some Keywords … Classical vegetable cuts Knife safety Commodities Garnish accompaniments savoury Learning Objectives •To understand the different classes of Vegetables •To understand the different kind of classical vegetable cuts used in cooking • To Understand the importance of the correct knife skills used and why •To know the different knives used and what their uses are • To understand the nutritional value of vegetables It would be good if…Name It would be great if…Name It would be even better three vegetable cuts four vegetable cuts and if…Name all the classical and be able to prepare be able to prepare them vegetable cuts and be them them able to prepare them
• 2.
  Some Keywords … Classicalvegetable cuts Knife safety Commodities Garnish accompaniments savoury Starter In small pairs or groups write down how many different vegetable you know, you can take five minutes to do this then we will discuss as a class It would be good if… It would be great if… It would be even better Name three vegetable Name four vegetable if…Name all the classical cuts and be able to cuts and be able to vegetable cuts and be prepare them prepare them them able to prepare them
• 3.
  Some Keywords … Classicalvegetable cuts Knife safety Commodities Garnish accompaniments savoury Commodities - Vegetable • Roots • Tubers • Bulbs • Stems • Leaves • Flowers • Seeds • Fungi
• 4.
  Why encourage more fruitand vegetables? • fresh, frozen, canned, dried or juiced - delicious fruit and vegetables form the basis of healthy eating and you should aim for five portions a day. Healthy eating tips • fruit and vegetables are packed full of • choose fruit or vitamins, minerals and fibre - all vital for good chopped health. vegetables as a snack • they contain very little fat and are low in energy, making them a great choice for • add vegetables to maintaining a healthy weight. soups, casseroles or stews • they are an important source of • try not to eat the antioxidants, which may help to maintain a same fruit and healthy heart. vegetables every day
• 5.
  Eat Well Plate– UK Government Guidelines Shows the 5 food groups
• 6.
  How many portions? 5 A DAY • eat at least 5 portions of fruits and vegetables every day • choose a wide variety • fresh, frozen, dried, canned and juiced count • beans and pulses, such as baked beans and lentils, count – but only once (no matter how many different types you eat) • juice counts – but only once, no matter how much you drink • 1 portion is approximately 80g
• 7.
  What is thefunction of vitamin A? Vitamin A is needed for normal structure and functioning of the skin and body linings, e.g. in lungs. If also helps with vision in dim light, as well as keeping the immune system healthy. This vitamin is fat soluble. Vitamin A is found in liver, whole milk, cheese, butter, margarine, carrots, dark green leafy vegetables and orange coloured fruits, e.g. mangoes and apricots.
• 8.
  Fruit and vegetables
• 9.
  What is thefunction of vitamin C? Vitamin C is a water soluble vitamin needed for the normal structure and function of body tissues, e.g. collagen. Vitamin C also helps the body to absorb the mineral iron from non meat sources such as vegetables. It also assists the healing process. A lack of vitamin C in the diet causes bleeding gums, and wounds take longer to heal. This deficiency disease is called scurvy. Sources of vitamin C include fresh fruits, especially citrus fruits and berries, green vegetables, peppers and tomatoes. Vitamin C is also found in potatoes (especially in new potatoes)
• 10.
  Where is ironfound? Iron is used by the body to form a substance called haemoglobin in red blood cells. These transport oxygen around the body. Iron is also required for normal metabolism and removing waste substances from the body. A lack of iron leads to iron deficiency - anaemia. Iron is found in animal and plant sources. Sources high in iron include liver, red meat, pulses, nuts, eggs, dried fruits, poultry, fish, whole grains and dark green leafy vegetables. Iron from meat sources is easier for the body to absorb.
• 11.
  Make a listof at least three fruit and vegetables for each colour of the rainbow • Red • Orange • Yellow • Green • Blue • Indigo • violet