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Learning Goals
1. Define terms associated with vegetables.
2. Classify vegetables into categories based on the part of plant from which it comes.
3. States rules for storing vegetables.
4. Describe methods for preparing vegetables.
What is a vegetable?
•Vegetable- An edible plant or part of a plant.
•Vegetables are classified by their botanical origins or by their edible parts.
•There are 7 different classifications
Flower Vegetables
Vegetables that come from the “head”of the plant.
en.wikipedia.orgBestveganguide.com Veganonline.org
Fruit VegetablesVegetables from flowering plants that have seeds.
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Whatscookingamerica.net
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Foodsubs.com
Green Leafy Vegetables•Green Leafy Vegetables-Vegetable plants consisting of leaves or entire head of plant.
Farmerbrownsgarden.com
Foodsubs.com
www.hort.purdue.edu
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Seed or Pod Vegetables•Vegetables that are seeds of the plant or pods from the plant.
Scientificamerican.com Urbannext.illinois.eduHome.howstuffworks.com Home.howstuffworks.com
Tuber Vegetables•Vegetables that are fat, underground stems which are capable of generating a new plant. Examples include potatoes, sweet potatoes and yams.
recipes.terra-organics.com
gluttonize.wordpress.com
Nutrition.about.com
Root Vegetables
Vegetables that exist above and below the ground. Examples include carrots, beets, radishes, turnips, and onions. These vegetables are rich in sugars, starches, vitamins and minerals.
www.dailyperricone.comgardening.ktsa.comFooddaddy.com
Stem Vegetables
•Vegetable stems that we eat. Examples include asparagus, celery, and mushrooms.
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CATEGORIZE1. On a new sheet of paper, record the
following:
2. Number your page 1-27
A. Flower
B. Fruit
C. Green leafy
D. Seed or Pod
E. Tuber
F. Root
G. Stem
Vegetable Sort1. Carrot2. Cabbage3. Onions4. Asparagus5. Peas6. Bell Pepper7. Sweet Potatoes 8. Zucchini9. Field Greens 10. Spinach11. Eggplant12. Corn13. Broccoli 14. Tomato
15. Endive16. Pumpkin17. Yams18. Avocado19. Celery20. Cauliflower21. Artichoke22. Cucumber23. Romaine Lettuce 24. Green Beans 25. Mushroom 26. Radish27. Red Potatoes
Classify Vegetables Answer KeyCheck Your Answers
1. F 10. C 19. G
2. C 11. B 20. A
3. F 12. D 21. A
4. G 13. A 22. B
5. D 14. B 23. C
6. B 15. C 24. D
7. E 16. B 25. G
8. B 17. E 26. F
9. C 18. B 27. E
Rules for Storing Vegetables
1. Refrigerate most vegetables.
2. Keep most vegetables dry during storage or they will spoil faster.
3. Root and tubers should be stored dry and unpeeled in a cool, dark area.
Rules for Storing Vegetables
4. Refrigerate ripened produce to slow down spoilage.
5. Never refrigerate potatoes, tomatoes.
6. Vegetables emit gas that causes fruits to ripen so store separately.
Checking for doneness
•Cooks use both appearance and texture to test whether or not a vegetable is cooked.
•White and orange vegetables show very little change in their color, so check texture to determine doneness.
•Cooking green vegetables for too long will cause the natural acids present in vegetables to turn them yellow-brown.•Color changes occur after about seven minutes of heat.
Checking for donenesswith appearance and texture.
