CUL1-FVG-vegetablesPowerPoint3

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Transcript CUL1-FVG-vegetablesPowerPoint3

Culinary Arts
Vegetables
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Use the box at the top of the handout
to answer the following question.
Be ready to share you answer.
What is your favorite
vegetable? What is the cooking
method you use to prepare it?
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PROPERTY OF PIMA COUNTY JTED, 2010
Objectives
1. Define terms associated with
vegetables.
 2. Classify vegetables into
categories based on the part of
plant from which it comes.
 3. States rules for storing
vegetables.
 4. Describe methods for preparing
vegetables.

K.I.M.
• Form of Concept
Mapping
• Words in
combinations or
relevant context
and not taught
in isolation are
more likely to be
remembered
K=
I=
M=
Key Word or Information Memory
Concept
or data
Strategy
Terminology
Vegetable- An edible plant or part of
a plant.
 Flower Vegetables-Vegetables that
come from the “head” of the plant.
Examples include broccoli, cauliflower,
Brussels sprouts, and cabbage.
 Fruit Vegetables-Vegetables from
flowering plants and have seeds.
Examples include avocados,
cucumbers, eggplants, peppers,
squash and tomatoes.

PROPERTY OF PIMA COUNTY JTED, 2010
Terminology Continued

Green Leafy Vegetables-Vegetable
plants consisting of leaves. Examples
include lettuce, Spring greens, field
greens, mustard greens, spinach and
Swiss chard. Green leafy vegetables are
high in vitamins A and C, iron, and
magnesium.

Seed or Pod Vegetables-Vegetables
that are seeds of the plant or pods from
the plant. Examples include corn, peas,
beans, and pea pods.
Terminology Continued
Root Vegetables-Vegetables that
exist above and below the ground.
Examples include carrots, beets,
radishes, turnips, and onions. These
vegetables are rich in sugars,
starches, vitamins and minerals.
 Tuber Vegetables-Vegetables that
are fat, underground stems which are
capable of generating a new plant.
Examples include potatoes, sweet
potatoes and yams.

Terminology Continued

Stem Vegetables-Vegetable
stems that we eat. Examples
include asparagus, celery, and
mushrooms.
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Classification of Vegetables
Vegetables are classified by their botanical
origins or by their edible parts. They may
be classified as a:
Flower
Tuber
Fruit
Root
Green Leafy
Stem
Seed/Pod
Momgoesreen.com
Flower Vegetables
Vegetables that come from the
“head” of the plant.
Bestveganguide.com
organicmart.com.my
en.wikipedia.org
Veganonline.org
Fruit Vegetables
Vegetables from flowering
plants that have seeds.
Bfeedme.com
Foodsubs.com
worcsterallotment.blogspot.com
Home.howstuffworks.com
Whatscookingamerica.net
Bfeedme.com
Green Leafy Vegetables

Green Leafy VegetablesVegetable plants consisting of
leaves or entire head of plant.
Farmerbrownsgarden.com
Recipetips.com
Dansurface.us
www.hort.purdue.edu
Foodsubs.com
Seed or Pod Vegetables

Vegetables that are seeds of the
plant or pods from the plant.
Home.howstuffworks.com
Home.howstuffworks.com
Scientificamerican.com
Urbannext.illinois.edu
Tuber Vegetables

Vegetables that are fat,
underground stems which are
capable of generating a new
plant. Examples include potatoes,
sweet potatoes and yams.
Nutrition.about.com
gluttonize.wordpress.com
recipes.terra-organics.com
Root Vegetables
Vegetables that exist above and
below the ground. Examples
include carrots, beets, radishes,
turnips, and onions. These
vegetables are rich in sugars,
starches, vitamins and minerals
www.dailyperricone.com
Fooddaddy.com
gardening.ktsa.com
Stem Vegetables
Vegetable stems that we eat.
Examples include asparagus,
celery, artichokes, and
mushrooms.
Answers.com
www.desktopwp.com
www.dkimages.com
Classify Vegetables Answer Key
Check Your Answers
1.
2.
3.
4.
5.
6.
7.
8.
9.
F
B
F
G
D
B
E
B
C
10.
11.
12.
13.
14.
15.
16.
17.
18.
C
B
D
A
B
C
B
E
B
19.
20.
21.
22.
23.
24.
25.
26.
27.
G
A
B
B
C
D
G
F
E
Rules for Storing Vegetables
1. Refrigerate most vegetables.
2. Keep most vegetables dry during
storage.
4. Root and tubers stored dry and
unpeeled in cool, dark area.
5. Refrigerate ripened produce.
6. Never refrigerate potatoes.
7. Vegetables emit gas that causes
fruits to ripen so store separately.
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Cooking Methods for
Vegetables
Boiling (blanching, parboiling)
Steaming
Microwaving
Roasting and baking
Sautéing and stir-frying
Pan-frying
Deep-frying
Grilling
Stewing and braising
Puréeing
Checking for doneness
Use appearance and texture.
Cooked to Correct
Doneness
Knowledgegalaxy.net
Overcooked
sundayundies.com
Minute Paper
You have one minute to write down
the key points of today’s lesson.
Be prepared to share.
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