Vegetables

rachelroo2012
Mind Map by rachelroo2012, updated more than 1 year ago
rachelroo2012
Created by rachelroo2012 almost 6 years ago
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Mind Map on Vegetables, created by rachelroo2012 on 05/06/2014.

Resource summary

Vegetables
1 Types
1.1 Green leafy vegetables
1.1.1 cabbage
1.2 roots
1.2.1 beetroot
1.3 bulbs
1.3.1 onions
1.4 tubers
1.4.1 potatoes
1.5 Fruit
1.5.1 tomatoes
1.6 flowers
1.6.1 broccoli
2 Buying
2.1 in season
2.2 fresh quality
2.3 by loose/ netted to prevent mould
3 Storing
3.1 cool, dry dark place
3.2 remove plastic packaging
3.3 use soon
4 Cooking
4.1 vitamin c and b are lost
4.2 more digestable
4.3 loss of colour, flavour and texture
4.4 Methods
4.4.1 boiling
4.4.2 frying
4.4.3 steaming
5 Nutritive Value
5.1 HBV protein
5.2 Low in fat
5.3 Sugar, Starch, Fibre
5.4 Vitamins - betacarotene, B1, C
5.5 Minerals - iron, calcium, potassium, iodine
5.6 Water 90%
6 Class
6.1 extra
6.1.1 excellent quality
6.2 1
6.2.1 good quality - no brusing
6.3 2
6.3.1 minor defects in size and colour - reasonable quality
6.4 3
6.4.1 blemishes in shape and colour - marketable quality
7 Spoilage
7.1 enzyme phenolase
7.1.1 resulting in bruising and brown patches
7.2 'open' structure wilt
7.2.1 slimy e.g lettuce
7.3 roots go limp and woody
8 Processing
8.1 freezing
8.1.1 carrots, peas, blackcurrants
8.1.2 little change in nutritive value
8.2 canning
8.2.1 peas, beans, pears
8.2.2 enzymes and micro-organisms inactivated
8.3 drying
8.3.1 peas, beans, grapes
8.3.2 change in texture
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