SS1 Catering Craft Practices Lesson Note on Food Value and Uses of Vegetables and Fruits

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Topic: Study of food commodities- types of vegetable, food value of vegetable, uses of vegetables and fruits.

Sub Topic 1: types of vegetable, food value and uses of vegetables fruits,

Sub topic 2: flours, fat and oil, nuts. and sugars.

Vegetables are edible parts of plants which are meant for human consumption. These edible parts can be consumed raw or cooked and they include flower, roots, stem, leaves, etc. They are highly nutritious because they supply the body with essential nutrients which enable the body to function properly:

They contain fibers (cellulose) that act as roughages that aid bowel movement and prevents many types of disease. They also add color and palatability to a simple meal. The perishable vegetables especially can be preserved or stored in the refrigerator or other scientific method

There are six major classes of vegetables

• Fruit vegetable – tomatoes, koru, etc
• Green leaf vegetable – water crest (water leaf), lettuce, fluted pumpkin in leaf (ugu), bitter leaf, African spinach (green) etc.
• Roots – carrots, Swedes, turnips, parsnips etc
• Seed vegetable – green beans, lentils, soya beans
• Tuber vegetable -Irish potatoes, sweet potatoes etc.
• Bulbs vegetable – cucumber, garden egg, onions

Nutritive value of vegetables

Generally, vegetables are rich in vitamins and minerals. Green leaf vegetables are god source of vitamin and beta carotene (pro vitamin A). The amount of these vitamins in each vegetable varies but dark green leaves contain more vitamins than vegetables whose leaves are pale green.

Dark- -green- leaf vegetable contain a high amount of calcium and iron but some anti-nutrients (phytate and oxalate) in vegetable often make them not be readily available to the body. Vegetable contains the B-complex vitamins especially riboflavin (vitamin B2). They contain small amount of protein (about 5% for green vegetables). They also supply the body with fibres which are cellulose that acts as roughages that aid bowl movement (easy defecation).

Factors to consider when choosing vegetables

1. Green leafy vegetables
2. Green leafy vegetables should look crisp and fresh with a natural attractive colour
3. Their mid ribs should not be limp, but should snap sharply when broken
4. When a bunch of green leaf vegetable is shaken, the leaves should not drop.
5. They should be free from signs of insect attack
6. Roots and tubers
7. Roots and tuber vegetables should be free from sand and soil.
8. When buying roots or tuber vegetables, choose medium size ones instead of very small or very large ones.
9. There should be no sign of rot or decay on the skin of the vegetables
10. Choose those that are free from bruises caused by harvesting implements. They should be firm and smooth when touched not rough and wrinkle
11. Other vegetables
12. They should be firm and snap sharply when broken with the finger, e.g. okra
13. They should be covered with dry skin to protect the vegetable e.g. onion, garlic.
14. They should moderately ripe, not overripe or under ripe.
15. They should be free from insect attack i.e. not showing any sign of maggot opening.
16. Flower vegetables should have bright color.

Uses of vegetables

• They are uses for garnishing
• For making of drinks.
• For stewing/soups.
• Serves as healthy snacks

Fruits.

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