Oh so good for you…
• I can identify classifications of vegetables.
• I can describe methods of storing vegetables.
• I can demonstrate how to prepare various
• Bulbs – Garlic, Onion
• Flowers – Broccoli, Cauliflower,
• Fruits – Tomatoes, Cucumber,
• Stems – Asparagus, Celery
• Leaves – Lettuce, Spinach, Cabbage
• Seeds – Peas, Corn, Beans
• Tubers – Potatoes
• Roots – Carrots, Radishes, Beets
Nutritional Value of Veggies
Vegetables are an excellent source of…
Selecting Fresh Veggies
• Look for…
▫ good color, firmness, absence of bruises and decay.
▫ medium sized.
▫ wilted & misshapen.
▫ carefully to prevent bruising.
▫ what you will use in a short time.
▫ veggies that are in season (Lower $).
Storing Fresh Veggies
• In general…
▫ refrigerate to prolong freshness.
• Do not…
▫ refrigerate potatoes, onion, garlic, or tomatoes.
▫ Store onions and potatoes together – moisture
transfer promotes rot.
• For longer storage…
▫ keep potatoes and onion away from sunlight.
Canned, Frozen, & Dried Veggies
▫ veggies come in whole, sliced, and pieces.
▫ NO dents, bulges or leaks.
▫ helps retain appearance and flavor.
▫ called LEGUMES.
▫ choose uniform in size, free of visible defects, and
Least Expensive to Most Expensive
Methods of Cooking Veggies