Fruits are considered by their sweetness. While vegetables are considered for their savory flavor. Fruits are used in desserts, while vegetables are used in main dishes.
Corn belongs to the grain family.
We can blanche vegetables to make them firmer. When blanching a vegetable, we quickly cook the vegetable in boiling water and put it into an ice bath immediately. Another way to keep vegetables firm is to use them in a stir fry. This technique sears the surface and allows the vegetable to retain its crispiness.
Texture- Cooked vegetables should be cooked al dente. This means they are tender yet firm.
Color-Cooked vegetables should be bright. Proper cooking methods help them to retain color, making them more appealing to eat.
Flavor- When vegetables are cooked properly, they should contain their natural earthiness, sweetness, or bitterness, depending on the vegetable. The flavor should be enhanced by the cooking process.
Nutrient Retention- We look for cooking methods that reduce the nutrient loss in vegetables. We try to keep as many vitamins and minerals in the vegetable being served.
Describe what a plant-focused, or plant-based, diet is.
Bonus 2 points (optional):
Botanically, what are the two determining factors for a vegetable's texture?
A plant based diet focuses on foods derived from plants. This is a diet that centers on foods from plants, fruits, vegetables, legumes, nuts, grains, and seeds.
Bonus-The two determining factors for a vegetable texture is the water content and its cell wall structure. The water content impacts its texture, while its cell structure provides support, allowing it to be a firm or soft vegetable.
