vegetables

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VEGETABLE VOCABULARY This vocabulary is part of a series of words you will have to learn for expressing better working in a restaurant. Remember that fruits and vegetables are included in certain dishes and when a client ask us about the ingredients we need to give them a brief explanation.

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This information will help you to learn vocabulary about vegetables in order to apply it in a restaurant situation.

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Page 1: Vegetables

VEGETABLE VOCABULARY

This vocabulary is part of a series of words you will have to learn for expressing better working in a restaurant. Remember that fruits and vegetables are included in certain dishes and when a client ask us about the ingredients we need to give them a brief explanation.

Page 2: Vegetables

ASPARAGUS

Page 3: Vegetables

BEANS SPROUTS

Page 4: Vegetables

BEET ROOT

Page 5: Vegetables

BLACK BEANS

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BROCCOLI

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BRUSSELS SPROUTS

Page 8: Vegetables

CABBAGE

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CARROTS

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CUCUMBER

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CHERRY TOMATOES

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CHICK PEAS

Page 13: Vegetables

CHILES

Page 14: Vegetables

CILANTRO OR CORIANDER

Page 15: Vegetables

EGGPLANT

Page 16: Vegetables

GARLICS

Page 17: Vegetables

GREEN BEANS

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GREEN ONIONS

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LETTUCE

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MUSHROOMS

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NOPAL (CACTUS)

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OLIVES

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ONION

Page 24: Vegetables

PARSLEY

Page 25: Vegetables

PEAS

Page 26: Vegetables

PEPPERMINT

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PUMPKIN

Page 28: Vegetables

RADISH

Page 29: Vegetables

SWEET POTATOES

Page 30: Vegetables

TOMATOES

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ZUCCHINI OR COURGETTE

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4-H 1175 Selecting Vegetables for Exhibit · includes freshness, cleanliness, and trimming. Vegetables Exhibit' Vegetables Exhibit* 4. 4-H 1175 Selecting Vegetables for Exhibit Michigan

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Cruciferous vegetables - IARC Publications Websitepublications.iarc.fr/_publications/media/download/... · Cruciferous vegetables Table 2. Estimated intakes of cruciferous vegetables