Vegetables & Salads

a stoddart
Mind Map by a stoddart, updated more than 1 year ago More Less
rachelroo2012
Created by rachelroo2012 over 5 years ago
a stoddart
Copied by a stoddart over 5 years ago
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junior cert
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Vegetables & Salads
1 Types
1.1 Green leafy vegetables
1.1.1 cabbage, lettuce
1.2 roots
1.2.1 beetroot, carrot
1.3 bulbs
1.3.1 onion, garlic
1.4 tubers
1.4.1 potatoes
1.5 Fruit
1.5.1 tomatoes, peppers
1.6 flowers
1.6.1 broccoli, cauliflower
1.7 pulses
1.7.1 peas, beans, lentils
2 Buying
2.1 in season
2.2 fresh quality
2.3 loose/ netted to prevent mould
2.4 medium sized
2.5 usable quantities
3 Storing
3.1 cool, dry dark place
3.2 remove plastic packaging
3.3 use ASAP
3.4 salad veg-fridge
4 Cooking
4.1 Methods
4.1.1 pressure cooker
4.1.2 stir-frying
4.1.3 micro wave
4.2 effects
4.2.1 vitamin c and b lost
4.2.2 more digestable
4.2.3 loss of colour, flavour and texture
4.2.4 micro organisms destroyed
4.3 retaining nutrients
4.3.1 avoid bread soda & copper pans-destroys vit C
4.3.2 use cooking liquid for soups & sauce
4.3.3 min.H20, min. time
4.3.4 lid on
5 Nutritive Value
5.1 protein-mostly LBV, HBV in soya beans
5.2 no fat except avocados & olives
5.3 Starch, Fibre, sugar in carrots/onions
5.4 Vitamins - betacarotene in carrots & dark green veg; B1, C
5.5 Minerals - small amount calcium ;iron (dark green veg)
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 & go slimy e.g. lettuce
7.3 roots go limp and woody
8 Processing fruit & veg
8.1 freezing
8.1.1 carrots, peas, blackcurrants
8.1.2 little change in nutritive value; mineral/vitamin loss on thawing, micro organisms inactivated
8.1.3 blanched, -30,
8.2 canning
8.2.1 peas, beans, pears
8.2.2 micro-organisms destroyed; B & C lost;sugar if in syrup
8.2.3 high temp.;sealed in cans
8.3 drying
8.3.1 peas, beans, grapes
8.3.2 change in texture, micro oragnisms cant grow; fruit high in sugar
8.3.3 high temp.;H2O removed
9 Contribution to the diet
9.1 pulses= protein for vegans
9.2 low fat for low kcal diets
9.3 versatile
9.4 antioxidants A & C -prevent cancer
9.5 economical in season
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