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Vegetables

Vegetables. Today: Tubers Savory Vegetables ID various classifications of veggies. Define “Vegetables”. Vegetables are edible plants. Different parts of vegetables are eaten, including flowers, seeds, stems, leaves, roots, tubers.

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Vegetables

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  1. Vegetables Today: Tubers Savory Vegetables ID various classifications of veggies

  2. Define “Vegetables” • Vegetables are edible plants. Different parts of vegetables are eaten, including flowers, seeds, stems, leaves, roots, tubers. • Commercial kitchens include fruits, IF they are savory (not sweet) in the category of veggie.

  3. Classifications of Veggies • There are 8 classifications. Know the 8 and be able to explain and give an example of each. • 1) Squash Family • Large root systems and trailing vines. Their flowers are often edible in addition to the main vegetable. Quality squash are firm, free of blemishes and show no signs of mold.

  4. 2) Roots and Tubers • Roots grow deep into the soil, while tubers are large, round, underground stems that grow just below the surface of the soil. Both store and provide food to their plants, making them rich in nutrients. Quality roots and tubers are firm, unwrinkled, unblemished, and have good color.

  5. 3) Seeds and Pods • 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.

  6. 4) Cabbage Family • Grow quickly in cool weather. Use flowers, leaves, heads. Served raw or cooked. Quality plants are firm, heavy for their size and have good color.

  7. Cruciferous vegetables are of the family Brassicaceae (also called Cruciferae). These vegetables are widely cultivated and being raised for food production such as cauliflower, cabbage, cress, bokchoy, broccoli, kale, turnips, brussel sprouts, rutabaga, horseradish… and similar green leaf vegetables. The family takes its alternate name (Cruciferae, Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. • Great Anti-cancer plants

  8. 5) Stems, Stalks & Shoots • Edible stems, stalks and shoots. They are picked when young and tender. Quality plants are firm, no browning.

  9. 6) Onion Family • Often used for seasoning. Most have a strong taste and odor. Should be firm, fresh looking and have good color.

  10. 7) Fruits-Vegetables • Technically, they are the fruit of the plat because they have at least one seed. For purposes of commercial kitchens, they are categorized as vegetables since they are savory, not sweet.

  11. 8) Leafy Greens • Raw or cooked. They shrink when cooked because of their high water content. Flavors of leafy greens range from mild to spicy. Should be bright and crisp.

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