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G11T3W5 Vegetables are parts of plants which are consumed by humans as food. It excludes other foods derived from plants such as fruits, nuts, cereals and grains. Vegetables play a vital role in human nutrition. Even though they could be bulky and filling, they actually have low fat and calories. They also supply dietary fibre and are important sources of essential vitamins and minerals, helping to counteract the gaining process of the body. Factors to consider when purchasing and storing vegetables Given that vegetables are highly perishable products, it is important knowing how to buy and store them properly. Selecting the right vegetable will depend on what menu has been planned, which in itself is attributable to the time of year and availability of the product. Vegetables should be purchased at a suitable vegetable store, farmer’s market or local supermarket to ensure that they have been freshly sourced. These retailers pay attention to the freshness of their products and often have good fresh chain logistics in place to extend their shelf-lives as much as possible. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

When selecting vegetables, ensure that they are not bruised or smelly. Any vegetables that are already packaged, and those that need to be placed in packaging, should be inspected to ensure that they will not be squashed. The colour and texture of the vegetable should also be examined – any lumps and bumps or other abnormalities should be checked for. Vegetables that have started to sprout should be avoided. Uses of vegetables  Vegetables are most commonly used as side dishes to main meals  Vegetables can also be used as the main ingredients within dishes, such as salads, soups and vegetable casseroles  When chopped, sliced or diced, vegetables can be used as toppings in some dishes (like pizzas)  Because they are light in calories, vegetables make good starter dishes Types of Vegetables 1. Leafy vegetables These are plants which serve as sources of edible leaves in various stages of development. The leaves may be separated and fully expanded or (as in cabbage), form a head. Examples of leafy vegetables include broccoli, Brussel sprouts, cabbage, celery and lettuce. 2. Flower vegetables These consist of plants that are specifically grown for their flowers which are edible. The cauliflower, for example, consists of the stalk and an inflorescence (i.e. the flower, the head, the stem, etc) all of which is edible. In other types of flower vegetables, like squash, the mature flower part of the plant is consumed. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. Fruit vegetables These are plants which are mainly cultivated for their fruits which are edible. These vegetables are classified, botanically, as fruits because they bear seeds. Examples of fruit vegetables include avocado, bell pepper bitter melon, bitter gourd, cucumber, olive fruit, pumpkin, sweet pepper, tomato, vanilla, chayote, ivy gourd, egg plant and so on. 4. Bulb and Stem These plants are sources of edible botanical stems which are usually immature and succulent. They are divided into plants whose edible parts consist of aerial stems and those with underground modified stems. Examples include asparagus, cardoon, celery, chives, garlic, lemongrass, leek, onion, potato onion, welsh onion, Prussian asparagus, spring onion and so on. Ensuring good vegetable dishes  If not being used, vegetables should be refrigerated but not for a long period of time  Bulb and stem vegetables should not be kept too long - preferably not more than a week in the refrigerator  Strong-smelling vegetables should be kept in a separate compartment within the fridge  It is often advisable to pre cook vegetables before freezing them  Vegetables should also be blanched before making dishes Quality characteristics of a good vegetable dish A good vegetable dish has to be a combination of different varieties of vegetables that would complement each other without been in excess or too little. It must be tasty and the resulting taste must be a combination of the vegetable recipes and ingredients use. Old vegetables can often taste bitter and ruin a dish. A good vegetable dish must have a pleasant aroma. It is also important to Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

wash vegetables thoroughly before using them, and in some cases, they should be pre boiled. Another characteristic of a quality vegetable dish is its colour – vegetables should retain their bright colours to indicate freshness. A vibrant colour also demonstrates that the vegetables have not been overcooked. Glossary Attributable caused by or belonging to someone or something Abnormalities abnormal appearance or feature, something that does not normally appear or look like what is expected Inflorescence the complete flower head of a plant which includes the stalk, stem and flowers. Blanched a cooking process where a food item, usually a vegetable, is placed in boiling water. The food item is removed after a very short period time and then submersed into cold or running water (which stops the cooking process) Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International