Cooking Of Vegetables

74. - Have washed and scrubbed the following vegetables: a. white potato b. sweet potato c. carrot

Prepare each by: a. peeling b. scraping c. scrubbing, but not removing skin a. Boil each vegetable, prepared in the three ways.

b. Note the length of time of cooking.

c. Compare as to color, texture, and flavor.

d. Note the length of time and ease in removing the skin of the cooked vegetable as compared with peeling an uncooked vegetable.

e. Test the water in each case for starch, protein, sugar, and mineral matter. By which method of preparation is most food value lost? Why? What are your conclusions?

75. - Use the same kinds of vegetables prepared for cooking by peeling, scraping, and scrubbing.

Bake in a hot oven. Note the time of baking, appearance, texture, color, taste in each case.

Which method of preparation for baking vegetables is best ? Why ?

Green Vegetables

Green vegetables are prepared for cooking or fresh for the table by washing in several waters to remove sand, parasites, etc.

76. - Wash the following vegetables: lettuce green peas celery string beans cauliflower spinach onions

Arrange samples of each green vegetable as follows: a. Soak in cold water 1 hour in room.

b. Soak in ice water 1 hour in refrigerator.

c. Soak in salted cold water (2 tsp. salt to 1 pt. water) 1 hour in room.

d. Soak in salted ice water (2 tsp. salt to 1 pt. ice water) 1 hour in refrigerator.

in refrigerator 1 hour.

Note the crispness in each case.

Is there any change in color or flavor ?

77. - Boil samples of each vegetable in the following manner: a. Large quantity of water. No cover.

b. Small amount of water. Cover tightly.

c. Small amount of water. No cover.

Compare the length of time of cooking in each case. Contrast color, flavor, attractiveness. Which method is best for each vegetable ? Why?

78. - Prepare spinach by cooking in double boiler, using no water in upper part. Enough moisture will be furnished by the water which clings to the spinach in washing and also the water in the plant.

Compare with that boiled in water.

79. - What nutrients are lost by cooking green vegetables in water?

Prove this by testing the water. The cooperation of the chemistry laboratory should be sought, and distilled water should be used in boiling the vegetables.

Cookers

80. - a. Prepare several kinds of roots and tubers (e.g. potatoes, carrots, sweet potatoes, beets, turnips, parsnips) in both the fireless and the pressure cooker. Note the temperature used for each cooker.

b. Note the length of time required in each case to cook each vegetable and the amount of water necessary.

c. Contrast the amount of water used and explain the difference.

d. Compute the difference in labor, time, and fuel.

81. - Repeat Expt. 80, using leafy vegetables (e.g. spinach, cabbage) and report results in the same way.

82. - Experiment similarly with onions, cauliflower, and other vegetables.

Summarize the evidence as to relative merits of the two methods for each kind of vegetable. Are there any vegetables for which either cooker would not be suitable?