1. 1 Culinary Arts curiousphotos.blogspot.com Vegetables

2. 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? PROPERTY OF PIMA COUNTY JTED, 2010 Indiaonrent.com

3. 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.

4. 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.

5. K = Key Word or Concept I = Information or data M = Memory Strategy K.I.M. Form of Concept Mapping Words in combinations or relevant context and not taught in isolation are more likely to be remembered

6. Are you ready for the next term? Thumbs up / Thumbs down ? PROPERTY OF PIMA COUNTY JTED, 2010 6

7. 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

8. 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.

9. 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.

10. Terminology Continued Stem Vegetables-Vegetable stems that we eat. Examples include asparagus, celery, and mushrooms. villageofjoy.com

11. Classification of Vegetables Vegetables are classified by their botanical origins or by their edible parts. They may be classified as a: FlowerTuber FruitRoot Green LeafyStem Seed/Pod Momgoesreen.com

12. Flower Vegetables Vegetables that come from the “head” of the plant. en.wikipedia.org Bestveganguide.com Veganonline.org organicmart.com.my

13. Fruit Vegetables Vegetables from flowering plants that have seeds. worcsterallotment.blogspot.com Whatscookingamerica.net Home.howstuffworks.com Bfeedme.com Foodsubs.com

14. Green Leafy Vegetables Farmerbrownsgarden.com Foodsubs.com Recipetips.com Dansurface.us www.hort.purdue.edu Green Leafy Vegetables- Vegetable plants consisting of leaves or entire head of plant.

15. Seed or Pod Vegetables Vegetables that are seeds of the plant or pods from the plant. Scientificamerican.com Urbannext.illinois.edu Home.howstuffworks.com

16. Tuber Vegetables Vegetables that are fat, underground stems which are capable of generating a new plant. Examples include potatoes, sweet potatoes and yams. recipes.terra-organics.com gluttonize.wordpress.com Nutrition.about.com

17. 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 gardening.ktsa.com Fooddaddy.com

18. Stem Vegetables Vegetable stems that we eat. Examples include asparagus, celery, artichokes, and mushrooms. www.dkimages.com Answers.com www.desktopwp.com

20. Classify Vegetables Answer Key Check Your Answers Classify Vegetables Answer Key Check Your Answers 1. F 10. C 19. G 2. B 11. B 20. A 3. F 12. D 21. B 4. G 13. A 22. B 5. D 14. B 23. C 6. B 15. C 24. D 7. E 16. B 25. G 8. B 17. E 26. F 9. C 18. B 27. E

21. 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.

22. Paraphrase Write down at least two rules we should follow when storing vegetables in the lab. Summarize your key points in your own words! PROPERTY OF PIMA COUNTY JTED, 2010 6

23. 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

24. Checking for doneness Use appearance and texture. Knowledgegalaxy.net sundayundies.com Cooked to Correct Doneness Overcooked

25. Partner A turn to partner B. Describe two cooking methods you have use to cook vegetables and the type of vegetables you made. Switch roles and repeat the process. PROPERTY OF PIMA COUNTY JTED, 2010 25

26. PROPERTY OF PIMA COUNTY JTED, 2010 26 Minute Paper You have one minute to write down the key points of today’s lesson. Be prepared to share.