Lesson Plan

1
Lesson Plan 27 Fruits and Vegetables
January 1999
2
Objectives

• Describe the forms in which fruits are procured
• Identify the eight classifications of vegetables
• Understand the vegetable color groups

• Describe the market forms of vegetables
• Understand methods for precooking vegetables
• Describe the various methods of vegetable
  preparation

3
How Fruits Are Procured

• Cellulose - fibrous substance, surrounded by
  fruit flesh, held together with pectin - the
  broom of the body
  
• Dip in citrus juice to prevent discoloration
  after peeling
  
• Up to 40 waste
• Dried and dehydrated - add sugar at end of
  cooking period
  
• Convenient to store

• Complex carbohydrates that contain Vitamins,
  Minerals, and Fiber
  
• Canned - cooked, comparative nutritional value to
  fresh, convenient
  
• Frozen - packed in sugar or heavy syrup, used for
  desserts
  
• Fresh - Highly perishable and bulky to stow

4
Classifications of Vegetables

• Composed primarily of bulk (cellulose), minerals,
  water, and vitamins
  
• Vegetables furnish essential fiber (bulk) to the
  diet
  
• Cooking process geared to amount of cellulose
  present
  
• Up to 62 waste

• Leaves - Spinach
• Seeds - Peas
• Roots - Carrots
• Tubers - Potatoes
• Bulbs - Garlic
• Flowers - Broccoli
• Stems and Shoots - Celery
• Sprouts - Alfalfa

5
Four Color Groups

• White vegetables turn yellow when cooked in water
  that is alkaline
  
• Peeled vegetables will discolor upon long
  exposure to open air
  
• Dip in acidic fruit juices

• White
• Red
• Green
• Yellow

6
Market Forms of Fresh Vegetables

• Fresh - consider
• Inspection to ensure quality
• Seasonal variation and effect on quality
• Quantity to be used over a specific period of time

• Frozen Vegetables
• Available in 2 - 5 pound packages
• 10 oz packaging for small operations
• Store at 0ºF
• Partial thawing not required

7
Dried, Dehydrated, and Canned

• Saves valuable refrigeration space
• Long shelf life and low density
• Most packed in 303 and 10 cans
• 3 vacuum can used for Sweet Potatoes

8
Precooking Procedures

• Wilted vegetables can be freshened by placing in
  ice water
  
• Keep frozen vegetables at 0º until needed for
  use
  
• Consult guideline cards in the AFRS for
  rehydrating dried vegetables

• Fresh Vegetables
• Wash and scrub thoroughly
• For tightly grown blossoms or stem-type that may
  harbor insects, soak in salted water (1T/1qt) 30
  min, then rinse

9
Methods of Cooking Vegetables

• Undesirable color and flavor when overcooked
• Moist starchy
• Contain 70-75 moisture
• Contain 20-25 starch
• Consider starch content prior to cooking

• High moisture, mild flavor - require extreme care
  
  
• They furnish most of their own moisture
• High moisture, strong flavor - Contain sulphur
  substances

10
Cooking Vegetables

• Boiling / Simmering
• Bring quickly to boil and reduce to simmer
• Rapid boiling tears leaves, pods, and shoots,
  results in a mushy texture
  
• Cover all vegetables and cook until tender

• Baking
• Cooking with dry heat
• Some items may be precooked and finished by
  baking
  
• Grilling / Sautéing
• Use small amount of fat to a depth of 1/8

11
Additional Cooking Methods

• Oven Frying
• Vegetables are parboiled or steamed and then
  completed in the oven
  
• French / Pan Frying
• Refer to the AFRS for various recipes

• Progressive Cookery
• Vegetables are cooked as required in small
  quantities

12
Review and Summary

• What are the market forms of fresh vegetables?
• Fresh, Frozen, Canned, Dried and Dehydrated
• Name the six methods for cooking vegetables.
• Boiling / Simmering, Baking, Grilling / Sautéing,
  Oven Frying, French and Pan Frying.
  
• Cooking in small quantities is known as what?
• Progressive Cookery

• What are the four forms in which fruits are
  procured?
  
• Canned, Frozen, Fresh, Dried and Dehydrated
• What are the eight classifications of
  vegetables?
  
• Leaves, Seeds, Roots, Tubers, Bulbs, Flowers,
  Stems / Shoots, Sprouts
  
• Name the four color groups of vegetables.
• White, Red, Green, Yellow