Food for Today ©2010

Chapter 29: Vegetables

Chapter Summary

Vegetables can be prepared and served in a variety of ways. They supply many nutrients. There are eight types of vegetables that come in an array of shapes and sizes. Select vegetables by looking for specific signs of quality. To maintain their freshness, store vegetables properly according to their type. Wash vegetables to ensure safety. Preparing vegetables may involve removing inedible parts, paring, or peeling. Vegetables may be eaten raw or cooked, which affects vegetables’ nutrients, texture, color, and flavor. Vegetables may be cooked using several methods. Convenience forms of vegetables are handy and easy to use.