Vegetables
A-Z List of Vegetables
Here is a list of vegetables from 'a' all the way to 'z'. Firstly, I wrote down all the vegetables I knew. I had to leave some letters blank like 'x', 'v', 'q' and 'n'. Next, I searched up more vegetables to fill in the remaining gaps. In the end, I couldn't find any vegetable for the letter 'q' and therefore left it blank.
Here is the link to my document:
In this quiz, we had to name the vegetables shown. I didn't do that badly but I missed a few of the vegetables since I wasn't sure what the name for them was. In the end, I got 13/18;
After this, I tried it again and got 14/18!!
Matching Vegetables
Similar to the quiz, we had to match the name of the vegetable to the picture. I wasn't quite sure about the differences between a runner and broad bean so I had to search that up but otherwise, this task was pretty easy for me!
Here is the link to my work:
https://drive.google.com/a/online.island.edu.hk/file/d/0B7vbIj8T3tVmWDZXN2d4ZUhLS3M/view?usp=sharing
Vegetable Classification
Fruit Vegetables: Vegetables that are technically fruits based on the definition but they are classified as vegetables instead
Example: Tomato, pumpkin, eggplant
Pulses: The edible seed of a plant which has pods as their flowers
Example: Peas, beans, lentils etc.
Flower Vegetables: They are the flower part of the plant
Example: Broccoli, cauliflower etc.
Leafy Vegetables: They are the leaf part of the plant
Example: Spinach, cabbage, iceberg lettuce etc.
Stem Vegetables: They are the stem part of the plant
Example: Asparagus, celery etc.
Fungi: Groups of organisms that feed on organic matter, in food, it usually just means mushrooms.
Example: Mushroom
Tubers: Vegetables that grow under the ground and have high amounts of starch
Example: Potato, yam
Bulbs: Grows just below the ground and consists of layers
Example: Onion, garlic, leek, shallots
Roots: Vegetables that grow under the ground but doesn't contain as much starch as tubers, instead, it contains other nutrients
Example: Carrot, beetroot, parsnip, radish
Shoots: Something like a stem
Example: Bamboo shoots
You can put vegetables in the refrigerator but don't just put it in the refrigerator. You have to use a plastic or paper bag to store the veggies or even wrap the vegetables in the newspaper. However, some say that newspaper ink will contaminate the vegetables so it is not such a good idea in a way.
Eat-Well Plate
The Eatwell plate is a plate that shows the different types of food we eat and the proportions we need to eat them in. It teaches us hot to eat in a healthy and balanced way.
"Fruit and Vegetables" is the green part of the plate and is one of the larger sections.
This means...
- It takes up a third of the food we eat
- We should eat at least five portions of a variety of fruit and vegetables every day; a portion is roughly what fits into your hand
- All fruit and vegetables (even fresh, canned, dried, frozen or juiced fruit and vegetables) count, except potatoes as they contain more starch than vitamins and fibre
- They contain vitamins and fibre and helps keep the gut healthy and protects us against diseases
The appearance of my dish was colourful because of the multicoloured vegetables. It included greens, reds, oranges, yellows and also dark brown because of the noodle. I liked the taste of my dish because it was spicy and very flavorful. I could taste the strong chillis and the freshness of the cabbage and lettuce. It wasn't too salty as well because I added a good amount of soya sauce so that there is flavour and it doesn't overpower the other flavours. The texture of the dish was a bit crunchy because of the fried vegetables and soft. The aroma of my stir-fry was spicy because I put in quite a lot of chillis.
3. Dissolve one stock cube in 500ml of hot water
4. Put all the vegetables into the saucepan except for the potatoes. Add one teaspoon of flour and one teaspoon of olive oil, boil for 5 minutes and mix in between
4. After 5 minutes, add in the water and potatoes to your soup
5. Mix for 5 times then let it boil for 25-30 minutes
6. To check whether or not your soup is ready, poke through your vegetables with a fork, if the fork goes through easily then your soup is ready
7. (Optional) Blend your soup with a hand mixer until there is still a bit of vegetable left but most of it is smooth
8. (Optional) Add some cream on top of the soup if you would like to
In this lesson, we used this website called Nutrition Program where we entered in our ingredients for our vegetable soup and it gave us information about the nutrition, the costs etc.
This is the nutrition in my soup:
This is my vegetable soup's cost:
The cost of my vegetable soup is approximately 0.56 pounds or 5.43 HKD. I think this is really cheap compared to how much soup really costs in fancy restaurants. I don't think I will ever order soup separately unless it is in a set meal...
Example: Tomato, pumpkin, eggplant
Pulses: The edible seed of a plant which has pods as their flowers
Example: Peas, beans, lentils etc.
Flower Vegetables: They are the flower part of the plant
Example: Broccoli, cauliflower etc.
Leafy Vegetables: They are the leaf part of the plant
Example: Spinach, cabbage, iceberg lettuce etc.
Stem Vegetables: They are the stem part of the plant
Example: Asparagus, celery etc.
Fungi: Groups of organisms that feed on organic matter, in food, it usually just means mushrooms.
Example: Mushroom
Tubers: Vegetables that grow under the ground and have high amounts of starch
Example: Potato, yam
Bulbs: Grows just below the ground and consists of layers
Example: Onion, garlic, leek, shallots
Roots: Vegetables that grow under the ground but doesn't contain as much starch as tubers, instead, it contains other nutrients
Example: Carrot, beetroot, parsnip, radish
Shoots: Something like a stem
Example: Bamboo shoots
Storing Vegetables
You should store vegetables in a cool, dark place to prevent sprouting, mould growth, and rot. Before storing, you should remove any rubber bands or basically excess things that you won't eat. Be reminded to trim any leafy ends that may grow into flowers too.You can put vegetables in the refrigerator but don't just put it in the refrigerator. You have to use a plastic or paper bag to store the veggies or even wrap the vegetables in the newspaper. However, some say that newspaper ink will contaminate the vegetables so it is not such a good idea in a way.
Eat-Well Plate
The Eatwell plate is a plate that shows the different types of food we eat and the proportions we need to eat them in. It teaches us hot to eat in a healthy and balanced way.
"Fruit and Vegetables" is the green part of the plate and is one of the larger sections.
This means...
- It takes up a third of the food we eat
- We should eat at least five portions of a variety of fruit and vegetables every day; a portion is roughly what fits into your hand
- All fruit and vegetables (even fresh, canned, dried, frozen or juiced fruit and vegetables) count, except potatoes as they contain more starch than vitamins and fibre
- They contain vitamins and fibre and helps keep the gut healthy and protects us against diseases
Knife Skills
We learnt about the different cuts of vegetables:
- Chiffonade: this cut is for leafy green vegetables like cabbage and spinach, they are cut into long thin strips. You have to stack or fold these vegetables to do this cut
- Julienne: this cut is stick-shaped and very thin- just like a matchstick. You cut from a squared-off item (if it is circular like a carrot, cut it in half), then cut it in half again and again until you end up with something that looks like matchsticks
- Brunoise: This is the smallest type of dice you can have. This method is very simple because all you need to do is to take your julienne cuts, bunch them up together then cut them into tiny equally shaped dices. This type of cut is great for soups.
- Small dice: This type is similar to the brunoise but it is just a bit bigger.
- Batonnet: The batonnet is just a larger more rectangular cut compared to the small dice. It is used when serving a larger portion of a dish like a vegetable side
- Medium dice: This cut is again very simple. It is derived from the batonnet but the only added step is slicing the batonnet to produce cubes
- Paysanne: The paysanne cut is a slimmer, flat, square item. You can do this by cutting a vegetable to your desired stick size then slice thinly to produce a thin square.
- Wedges: This cut is for lemons and you cut it so that there are no seeds by cutting around the middle
- Tomato Wedges/Quarters: Cut off the bottom of the tomato and then cut the tomato into quarters or smaller if you want to
Planning: Vegetable Stir-Fry
For my vegetable stir-fry, I will be using 5 different vegetables- broccoli, mushroom, corn, carrot and chilli. I will not be using any meat for this stir-fry.
After some thought, I will not be using broccoli because I realized that broccoli takes a long time to cook to make it soft and tasty. I will not be using mushrooms as well. Instead, I will be using cabbage, lettuce, baby corn, carrot and chilli.
The recipe is really simple-
1. Go through the safety and hygiene procedures (wash hands, wear an apron etc.)
2. Cut up all your vegetables after washing them with the correct knife skills
3. Heat up your pan with two spoons of oil and make sure it goes all around the pan
4. Put in your vegetables one by one depending on how long it takes for the particular vegetable to cook (carrots and corn first, leafy vegetables after)
5. Put in your noodles after the vegetables are nearly cooked
6. Add in one spoon of soya sauce
7. Keep on moving the food around so that it won't stick to the pan
8. Serve!
After some thought, I will not be using broccoli because I realized that broccoli takes a long time to cook to make it soft and tasty. I will not be using mushrooms as well. Instead, I will be using cabbage, lettuce, baby corn, carrot and chilli.
The recipe is really simple-
1. Go through the safety and hygiene procedures (wash hands, wear an apron etc.)
2. Cut up all your vegetables after washing them with the correct knife skills
3. Heat up your pan with two spoons of oil and make sure it goes all around the pan
4. Put in your vegetables one by one depending on how long it takes for the particular vegetable to cook (carrots and corn first, leafy vegetables after)
5. Put in your noodles after the vegetables are nearly cooked
6. Add in one spoon of soya sauce
7. Keep on moving the food around so that it won't stick to the pan
8. Serve!
Vegetable stir-fry from the internet
Reflection: Vegetable Stir-Fry
Today in Food Technology I made a vegetable stir-fry with cabbage, lettuce, baby corn, carrot and chilli.
This involved using knife skills when cutting the vegetables like the chiffonade, the julienne and the small dice.
I think that I worked in a safe and hygienic manner because I washed my hands before making my stir fry and also while I was making my food because my hands were dirty with other food. I wore an apron, tied up my hair, removed all my jewellery to prevent dirt and germs getting into my food. In addition, I used the correct chopping board and placed a wet tea towel underneath to prevent it from slipping.
I was organized as well because I worked in order of the recipe and I didn't have to go back to finish cutting my vegetables.
The appearance of my dish was colourful because of the multicoloured vegetables. It included greens, reds, oranges, yellows and also dark brown because of the noodle. I liked the taste of my dish because it was spicy and very flavorful. I could taste the strong chillis and the freshness of the cabbage and lettuce. It wasn't too salty as well because I added a good amount of soya sauce so that there is flavour and it doesn't overpower the other flavours. The texture of the dish was a bit crunchy because of the fried vegetables and soft. The aroma of my stir-fry was spicy because I put in quite a lot of chillis.
Planning: Vegetable Soup
For this soup, I will be following the recipe given and will be using carrots, leeks, celery and potatoes as the recipe said.
The recipe is as follows:
1. Go through the safety and hygiene procedures (wash hands, wear an apron etc.)
2. Peel and cut up all your vegetables after washing them with the correct knife skills3. Dissolve one stock cube in 500ml of hot water
4. Put all the vegetables into the saucepan except for the potatoes. Add one teaspoon of flour and one teaspoon of olive oil, boil for 5 minutes and mix in between
4. After 5 minutes, add in the water and potatoes to your soup
5. Mix for 5 times then let it boil for 25-30 minutes
6. To check whether or not your soup is ready, poke through your vegetables with a fork, if the fork goes through easily then your soup is ready
7. (Optional) Blend your soup with a hand mixer until there is still a bit of vegetable left but most of it is smooth
8. (Optional) Add some cream on top of the soup if you would like to
Vegetable soup with carrots, leeks and celery from the internet
Reflection: Vegetable Soup
Today in Food Technology I made a vegetable soup with carrots, leeks, celery and potatoes.
This involved using knife skills when cutting the vegetables like dicing, cubing and slicing. I also had to use my "checking if it is done" skills; poking a fork through the vegetables and if it goes through easily then it is done.
I think that I worked in a safe and hygienic manner because I washed my hands before making my soup and also while I was making my food because my hands were dirty with other food. I wore an apron, tied up my hair, removed all my jewellery to prevent dirt and germs getting into my food. In addition, I used the correct chopping board and placed a wet tea towel underneath to prevent it from slipping.
I was organized as well because I worked in order of the recipe and I didn't have to go back to finish cutting my vegetables or dissolve the stock cube in the water. I also worked neatly because my workspace wasn't messy as I put my dirty equipment in the sink filled with hot water, ready for washing up.
The appearance of my dish was a dark orange colour like pumpkin soup. My dish was scrumptious because I could taste the different vegetables I added in especially the strong taste of celery. I think I made the right decision of blending it because it made the texture very creamy and smooth. The aroma of this was the strong smell of the vegetables, especially the celery.
The appearance of my dish was a dark orange colour like pumpkin soup. My dish was scrumptious because I could taste the different vegetables I added in especially the strong taste of celery. I think I made the right decision of blending it because it made the texture very creamy and smooth. The aroma of this was the strong smell of the vegetables, especially the celery.
Nutrition Program: Vegetable Soup
This is the nutrition in my soup:
I called my soup a potato soup because it consisted of more potatoes than any other ingredient. I got green traffic lights for the fat, saturated fat and total sugars section- this shows that I could eat this soup every single day and still be healthy. However, I got an amber traffic light for the salt section so this means I will need to lessen the amount of salt in my recipe so that it will be a completely healthy choice.
This is my vegetable soup's recipe sheet:
The cost of my vegetable soup is approximately 0.56 pounds or 5.43 HKD. I think this is really cheap compared to how much soup really costs in fancy restaurants. I don't think I will ever order soup separately unless it is in a set meal...
