preparation & cooking of vegetables

PREPARATION & COOKING OF VEGETABLES

LESSON 2

VEGETABLESis any part of a plant that is

consumed by humans as food as

part of a savory course or meal. 

CLASSIFICATION OF VEGETABLES

LESSON 2

ROOTSIt is a tuberous

root or taproots which are part of a plant that grows

under ground

BEETS

CARROTS

TURNIPS

CASSAVA

GABI

RADISH

BULBSVegetables that

grows in bulbous shape and it has many fleshy layers that acts

as sponge to bring nutrients to the plant

ONIONS

LEEKS

GARLIC

SHALLOTS

SHOOTSIt is has large

amount of fibrous vascular tissue that continues to build as

plant matures

CELERY

FENNEL ROOT

ASPARAGUS

ARTICHOKES

LEAFY GREEN

They are very delicious and they can be eaten raw, pickled, cooled or marinated.

SPINACH

WATERCRESS

BOK CHOY

LETTUCE

SWISS CHARD

SORREL

BRASSICAS

A family of plants that belong to the

mustard family

BROCCOLI

CAULIFLOWER

CABBAGE

BRUSSELS SPROUTS

FRUIT VEGETABLESThe term fruit is a

botanical designation that refers to the

reproductive part of the plant, the ovary.

TOMATOES

CUCUMBERS

AVOCADOS

SQUASH

EGGPLANT

BELL PEPPERS

CHILIES

PODS & SEEDS

Contained in a long pod that opens along a seam on two sides

CORN

STRING BEANS

GREEN PEAS