Theory of food chapter 7

THEORY OF FOOD

Chapter (7) VEGETABLES

Definition:

Vegetables is something basic that required daily by human. Vegetable are also an important aspect to the need of the body because have contain the complete nutrition.

The function of vegetables colors:

Colors	Function
White	They are rich phytochemical have a potassium, help the reduce cholesterol, diabetes.
Red	A rich phytochemical improve the heart health and diminish the risk of cancer.
Green	Have a lutein, an antioxidant. Improve the vision, have potassium, vitamin c and folic acid.
Carotenoids	Rich in beta-carotene & have a vitamin c improve the vision, health skin and support a strong immune system.

Types of vegetables color

1. White vegetables

2. Red vegetables

3. Green vegetables

4. Carotenoids vegetables

Way of preparation of vegetables.

• Immersion vegetables to the cold water. (To maintaining the colors, flavors, texture and taste.
• Wrap vegetable the empty paper.
• Vegetables can be freeze depending to the type of vegetables.
• Vegetables are type of plant that is perishable.

The importance rules

• Don’t overcook.
• Cook as to service time as possible
• Vegetables that are served must be-half cook.
• Don’t put the baking soda
• Chop the vegetables with the same size.
• Do not close the vegetables when cook the vegetables.

Why this rules it so important:

• To return the colors.
• To return the flavors.
• To return the texture.
• To return the taste. 

CONTROLING NUTRIENT LOSSES

• Pressure the steamers cook quickly
• Braising uses low heat but long cooking time.
• Baking eliminates leaching of vitamins and minerals.
• Boiling is faster and then simmering.

CONTROLING NUTRIENT LOSSES

• Pressure the steamers cook quickly
• Braising uses low heat but long cooking time.
• Baking eliminates leaching of vitamins and minerals.
• Boiling is faster and then simmering.