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Vegetables

Vegetables. F&B4YOU Leonardo da Vinci project 2010 – 2012 Vimmerby, Sweden and Izola, Slovenia . Roots. Beetroot Carrot Celeriac Radish. Horseradish Parsnip Turnip. Roots . All of these vegetables are roots. All roots are used a lot in soups and salads.

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Vegetables

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  1. Vegetables F&B4YOU Leonardo da Vinci project 2010 – 2012 Vimmerby, Sweden and Izola, Slovenia F&B4YOU

  2. Roots • Beetroot • Carrot • Celeriac • Radish • Horseradish • Parsnip • Turnip F&B4YOU

  3. Roots • All of these vegetables are roots.All roots are used a lot in soups and salads. • The only exception is the horseradish, which has kind of a bitter taste, and is more used as seasoning, for instance in horseradish sauce. F&B4YOU

  4. Bulbs Yellow Onion Red Onion Leek Garlic Shallots Spring Onions F&B4YOU

  5. Bulbs • Bulbs can be used for their taste in various dishes, usually chopped, minced or sliced. • Moreover, onions, leeks and shallots can be used raw in salads. F&B4YOU

  6. Leafy Vegetable 1 2 3 4 Lettuce Radicchio Spinach Chinese leaves Rucola Corn salad F&B4YOU

  7. Leafy vegetable • Leafy vegetables are often used in salads and as garnish to different dishes. • The leaves are most often used raw, but in the case ofspinach they are cooked F&B4YOU

  8. Brassicas 1 2 3 5 Broccoli Cauliflower Romanesque Brussel sprouts Cabbage Red cabbage F&B4YOU

  9. Brassicas • Brassicas are used raw, cooked, pickled or as a an ingredient for various dishes. • The cabbages are quite often used in salads while others are boiled or steamed. F&B4YOU

  10. Pods, Seeds and Beans Broad beans French beans Sweetcorn Sugar peas Peas F&B4YOU

  11. Beans White beans Dutch brown beans Red kidney beans Chickpeas Split peas F&B4YOU

  12. Pulses • Beans, peas and corn are served cooked quite often and are suitable for soups or stews. • Many of them are occasionally found in salads as well. • As opposed to most vegetables, pulses (another name for beans and peas) are protein-rich. F&B4YOU

  13. Stems and Shoots Green asparagus White asparagus Wild asparagus Artichokes Celery Fennel Bean sprouts F&B4YOU

  14. Stems and Shoots • Stems and shoots have a wide range of uses. • Celery and sprouts, for example, can be used raw in salads, while it is common to cook asparagus and artichokes. F&B4YOU

  15. Fruiting Vegetables F&B4YOU Fruiting vegetables are actually fruits in various stages of ripeness, so these vegetables have seeds inside them. Some seeds are edible, while other seeds should be removed in preparation for usage.

  16. Fruiting Vegetables Avocados and cucumbers are often used in starters and salads, on sandwiches and for garnishing purposes. F&B4YOU Avocado Cucumber

  17. Fruiting Vegetables Bell peppers and tomatoescan be used raw in salads, on sandwiches and for garnish. F&B4YOU Bell pepper Chilli pepper Tomato

  18. Fruiting Vegetables Tomatoes are the basis of many sauces, soups and stews while peppers are commonly used in casseroles or baked and stuffed. Peppers, most often green, yellow or red, are often included in stir-fried dishes. F&B4YOU

  19. Fruiting Vegetables F&B4YOU Aubergine / eggplant Zucchini / courgette Pumpkin Squash

  20. Fruiting Vegetables • Aubergine, also called eggplant, is commonly used in vegetarian cooking and is usually heavily seasoned since it has little flavour itself. F&B4YOU

  21. Fruiting Vegetables • Squashes, which actually include pumpkins and zucchini, are used commonly as a vegetable by boiling, steaming or baking them. • Pumpkin is puréed and used in soups and baking products at times. F&B4YOU

  22. Some pictures in the presentation have been taken from the public domain via the Internet. The presentations are used for non-profit educational purposes. F&B4YOU

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