preparation & cooking of vegetables
TRANSCRIPT
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