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Vegetables

Vegetables. Creative Foods Created by: Miss Young. Bulbs Flowers Fruits Stems. Leaves Seeds Tubers Roots. Vegetable Classifications. Bulbs. Bulbs: vegetables which bulb flesh is edible. Bulbs are often used for seasoning and flavoring.

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Vegetables

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  1. Vegetables Creative Foods Created by: Miss Young

  2. Bulbs Flowers Fruits Stems Leaves Seeds Tubers Roots Vegetable Classifications

  3. Bulbs • Bulbs: vegetables which bulb flesh is edible. • Bulbs are often used for seasoning and flavoring. • Most of these vegetables have a strong taste and odor. • Garlic: strong-smelling multi-cloved bulb. • Onion: strong tasting vegetable, a variety of garlic. • Leek: plant with a small edible bulb. • Quality bulbs are firm, fresh-looking, and have a good color.

  4. Bulbs • Garlic • Onion • Leek

  5. Flowers • These vegetables grow quickly in cool weather. • They are served raw as well as cooked. • Quality cauliflower and broccoli are firm, heavy for their size, and have a good color.

  6. Flowers • Artichokes • Broccoli • Cauliflower

  7. Fruit - Vegetables • Vegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed. • Therefore, they are technically the fruit of the plant. • For the purpose of commercial kitchens, however, they are categorized as vegetables since they are savory rather than sweet. • Quality fruit-vegetables have smooth, unblemished skin.

  8. Fruit - Vegetables • Tomatoes • Cucumbers • Eggplant • Okra • Peppers • Pumpkins • Squash

  9. Stems • Vegetables in this category produce edible stems, stalks, and shoots. • They are picked when young and tender. • Quality stems, stalks, and shoots are firm, unblemished, and have no browning. Vegetables - stalk: vegetable with an edible stem.Celery: vegetable with edible petioles.Asparagus: vegetable with edible shoots.Swiss chard: white beet.Rhubarb: stem-vegetable with edible petioles.

  10. Stems • Asparagus • Celery

  11. Leaves • Vegetables in this category can be served raw or cooked. • They shrink when cooked because of their high water content. • Flavors of leafy greens range from mild to spicy. • Quality greens have crisp, bright leaves without and brown spots.

  12. Leaves • Brussels sprouts • Cabbage • Lettuce • Spinach

  13. Seeds • This category consists of vegetables with edible seeds. • Some of the pods are also edible, but the seeds are more nutritious. • Quality seeds and pods are firm, well-shaped, and without blemishes.

  14. Seeds • Peas • Corn • Beans

  15. Tubers • Tubers are large, round, underground stems that grow just below the surface of the soil. • They store and provide food to their plants, making them rich in nutrients. • Quality tubers are firm, unwrinkled, unblemished, and have good color.

  16. Tubers • Potatoes • Jerusalem artichokes

  17. Roots • Roots grow deep into the soil. • Roots store and provide food to their plants, making them rich in nutrients. • Quality roots are firm, unwrinkled, unblemished, and have good color.

  18. Roots • Beets • Carrots • Parsnips • Radishes • Rutabagas • Sweet potatoes • Turnips

  19. Resources • http://images.google.com/imgres?imgurl=http://www.cookwithaloha.com/onions.jpg&imgrefurl=http://www.cookwithaloha.com/all_about_onionsSept2005.htm&h=227&w=280&sz=14&tbnid=rpDqBml9zsDgKM:&tbnh=88&tbnw=109&hl=en&start=169&prev=/images%3Fq%3Donions%26start%3D160%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN • http://images.google.com/imgres?imgurl=http://www.all-creatures.org/recipes/images/i-onions-yellow_small.jpg&imgrefurl=http://www.all-creatures.org/recipes/i-vegetables.html&h=206&w=200&sz=5&tbnid=Fuz_wgwfL4zJvM:&tbnh=100&tbnw=97&hl=en&start=10&prev=/images%3Fq%3Donions%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DG http://www.worldcommunitycookbook.org/season/guide/general.html

  20. http://www.shakeoffthesugar.net/article1056.html • http://www.wegmans.com/kitchen/ingredients/produce/

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