Classification of vegetables

TLE 10

1. CLASSIFICATION OF VEGETABLES

2. WAYS TO CLASSIFY VEGETABLES How do they grow? Vegetables come from different parts of a plant. They may be -

3. TUBERS

4. BULBS

5. ROOTS

6. STEM

7. LEAVES

8. SEEDS

9. FLOWERS

10. FRUITS

11. 2. What is their flavor? Vegetables are also classified according to their flavor.

12. VERY STRONG-FLAVORED Onions, Leeks, Garlic STRONG FLAVORED Brussel sprouts, Broccoli, Turnips

13. MILD-FLAVORED Spinach, Celery, Beets

14. 3. What color are they? Vegetables are also classified according their colors.

15. GREEN – Peas, Asparagus, Celery, Broccoli, Spinach RED – Beets, Red Cabbage, Red Peppers

16. YELLOW/ ORANGE Carrots, Wax Beans, Corn, Squash WHITE Onions , Potatoes, Cauliflower, Leeks

17. TYPES OF VEGETABLES STARCHY Potatoes Sweet Potatoes Corn Legumes

18. 2. VEGGIES WITH A HIGH WATER CONTENT Tomatoes Lettuce Celery

19. SEATWORK #1 1-4 Enumerate the Basic Principles of Cooking Vegetables to meet quality standards TRUE/ FALSE 5. Cook vegetables in the smallest amount of liquid possible.

20. 6. The common water soluble vitamins are vitamin C and B vitamins. 7. Peeling can remove many nutrients 8. Undercooking is the biggest problem when it comes to flavour.

21. 9. Lemon Juice may be added to the green vegetable during cooking. 10. It is also a mistake to add baking soda to the green vegetables.