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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Dive into a comprehensive exploration of a wide variety of vegetables, from olives to roots and tubers, learning about their unique characteristics and culinary uses. Discover the different types of stalks and pods, as well as the importance of cellulose in plant structures. Expand your knowledge of vegetables and elevate your culinary expertise with this in-depth study.

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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

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  1. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

  2. Chapter 21 — Part 2 Vegetables Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

  3. Chapter 21 — Part 2 Vegetables Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel

  4. Key Terms cellulose

  5. Learning Objectives 21.1 After this lecture, you should be able tocomplete the following Learning Objectives Identify a variety of vegetables

  6. 21.1 Identify a Variety of Vegetables Olives Jumbo Spanish Olives

  7. 21.1 Identify a Variety of Vegetables Olives Ripe California Olives

  8. 21.1 Identify a Variety of Vegetables Olives Kalamata Olives

  9. 21.1 Identify a Variety of Vegetables Olives NiçoiseOlives

  10. 21.1 Identify a Variety of Vegetables BulbOnions Onions Red Yellow Pearl Shallots

  11. 21.1 Identify a Variety of Vegetables White Walla-Walla Sweet Onions

  12. 21.1 Identify a Variety of Vegetables Garlic Onions

  13. 21.1 Identify a Variety of Vegetables Scallions Leeks Onions

  14. 21.1 Identify a Variety of Vegetables Corn Pods and Seeds

  15. 21.1 Identify a Variety of Vegetables Fava Beans Green Beans Haricots Verts Legumes—Fresh Beans Pods and Seeds

  16. 21.1 Identify a Variety of Vegetables Legumes—Dry Pods and Seeds Black-EyedPeas Red KidneyBeans Great Northern Beans Lentils Pinto Beans Black Beans

  17. 21.1 Identify a Variety of Vegetables GreenGarden Peas Soybeans Pods and Seeds FreshShellingPeas

  18. 21.1 Identify a Variety of Vegetables SnowPeas Pea Shoots Pods and Seeds Edible Pea Pods

  19. 21.1 Identify a Variety of Vegetables Okra Pods and Seeds

  20. 21.1 Identify a Variety of Vegetables Beets Roots and Tubers

  21. 21.1 Identify a Variety of Vegetables CeleryRoot Roots and Tubers

  22. 21.1 Identify a Variety of Vegetables Carrots Jerusalem Artichoke(Sunchokes) Jicama Parsnips Roots and Tubers

  23. 21.1 Identify a Variety of Vegetables Radishes Daikon Rutabaga Turnips WaterChestnuts Roots and Tubers

  24. 21.1 Identify a Variety of Vegetables Artichokes Stalks Cellulose Complex carbohydrate in the cellwall of plants

  25. 21.1 Identify a Variety of Vegetables Bamboo Shoots Asparagus Stalks

  26. 21.1 Identify a Variety of Vegetables Celery Fennel Stalks

  27. 21.1 Identify a Variety of Vegetables Stalks Hearts of Palm Nopales

  28. 21.1 Identify a Variety of Vegetables Baby Yellow Squash with Blossoms Baby Zucchiniwith Blossoms Chioggi Beets Baby GlobeCarrots Hybrids bredto be true miniatures Regular varieties picked before maturity Baby Vegetables

  29. Chapter Summary 21.1 Identify a variety of vegetables

  30. Chapter 21 — Part 2 Vegetables END Part 2 On Cooking Labensky, Hause & Martel

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