832740
Description
Mind Map by rachelroo2012, updated more than 1 year ago
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Created by rachelroo2012
over 10 years ago
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Vegetables
- Types
- Green leafy vegetables
- cabbage
- cabbage
- roots
- beetroot
- beetroot
- bulbs
- onions
- onions
- tubers
- potatoes
- potatoes
- Fruit
- tomatoes
- tomatoes
- flowers
- broccoli
- broccoli
- Green leafy vegetables
- Buying
- in season
- fresh quality
- by loose/ netted to prevent mould
- in season
- Storing
- cool, dry dark place
- remove plastic packaging
- use soon
- cool, dry dark place
- Cooking
- vitamin c and b are lost
- more digestable
- loss of colour, flavour and texture
- Methods
- boiling
- frying
- steaming
- boiling
- vitamin c and b are lost
- Nutritive Value
- HBV protein
- Low in fat
- Sugar, Starch, Fibre
- Vitamins - betacarotene, B1, C
- Minerals - iron, calcium, potassium, iodine
- Water 90%
- HBV protein
- Class
- extra
- excellent quality
- excellent quality
- 1
- good quality - no brusing
- good quality - no brusing
- 2
- minor defects in size and colour - reasonable quality
- minor defects in size and colour - reasonable quality
- 3
- blemishes in shape and colour - marketable quality
- blemishes in shape and colour - marketable quality
- extra
- Spoilage
- enzyme phenolase
- resulting in bruising and brown patches
- resulting in bruising and brown patches
- 'open' structure wilt
- slimy e.g lettuce
- slimy e.g lettuce
- roots go limp and woody
- enzyme phenolase
- Processing
- freezing
- carrots, peas, blackcurrants
- little change in nutritive value
- carrots, peas, blackcurrants
- canning
- peas, beans, pears
- enzymes and micro-organisms inactivated
- peas, beans, pears
- drying
- peas, beans, grapes
- change in texture
- peas, beans, grapes
- freezing
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