1. Culinary Arts
Vegetables 1
curiousphotos.blogspot.com

2. 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.

3. PROPERTY OF PIMA COUNTY JTED, 2010
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

4. 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.

5. 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.

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

7. 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
Vegetables are classified by their botanical origins or by their edible parts. The following are common and uncommon vegetables listed by category for teachers to refer to during this lesson.
Some culinary vegetables like laver are not even members of the plant kingdom.
This is a list of vegetables in the culinary sense. This means that the list includes some botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Currently edible fungi are not included on this list.
List of culinary vegetables
3 Flowers and flower buds
2 Fruits
1 Leafy and salad vegetables
6 Root and tuberous vegetables
5 Bulb and stem vegetables
4 Podded vegetables (Legumes)
Leafy and salad vegetables
8 See also
7 Sea vegetables
Beet greens (Beta vulgaris subsp. vulgaris)
Arugula (Eruca sativa)
Amaranth (Amaranthus cruentus)
Broccoli Rabe (Brassica rapa subsp. rapa)
Bok choy (Brassica rapa Chinensis group)
Bitterleaf (Vernonia calvoana)
Catsear (Hypochaeris radicata)
Cabbage (Brassica oleracea Capitata group)
Brussels sprout (Brassica oleracea Gemmifera group)
Cauliflower (Brassica oleracea)
Ceylon spinach (Basella alba)
Celtuce (Lactuca sativa var. asparagina)
Celery (Apium graveolens)
Chickweed (Stellaria)
Chaya (Cnidoscolus aconitifolius subsp. aconitifolius)
Chard (Beta vulgaris var. cicla)
Chinese Mallow (Malva verticillata)
Chinese cabbage (Brassica rapa Pekinensis and Chinensis groups)
Chicory (Cichorium intybus)
Corn salad (Valerianella locusta)
Collard greens (Brassica oleracea)
Chrysanthemum leaves (Chrysanthemum coronarium)
Endive (Cichorium endivia)
Dandelion (Taraxacum officinale)
Cress (Lepidium sativum)
Fiddlehead (Pteridium aquilinum, Athyrium esculentum)
Fat hen (Chenopodium album)
Epazote (Chenopodium ambrosioides)
Golden samphire (Inula crithmoides)
Garden Rocket (Eruca sativa)
Fluted pumpkin (Telfairia occidentalis)
Kai-lan (Brassica rapa Alboglabra group)
Greater Plantain (Plantago major)
Good King Henry (Chenopodium bonus-henricus)
Kale (Brassica oleracea Acephala group)
Lagos bologi (Talinum fruticosum)
Kuka (Adansonia spp.)
Komatsuna (Brassica rapa Pervidis or Komatsuna group)
Lettuce (Lactuca sativa)
Land cress (Barbarea verna)
Lamb's lettuce (Valerianella locusta)
Miner's Lettuce
Melokhia (Corchorus olitorius, Corchorus capsularis)
Lizard's tail (Houttuynia cordata)
Napa cabbage (Brassica rapa Pekinensis group)
Mustard (Sinapis alba)
Mizuna greens (Brassica rapa Nipposinica group)
Pak choy (Brassica rapa Chinensis group)
Orache (Atriplex hortensis)
New Zealand Spinach (Tetragonia tetragonioides)
Polk (Phytolacca americana)
Pea sprouts/leaves (Pisum sativum)
Paracress (Acmella oleracea)
Sea beet (Beta vulgaris subsp. maritima)
Samphire (Crithmum maritimum)
Radicchio (Cichorium intybus)
Soko (Celosia argentea)
Sierra Leone bologi (Crassocephalum spp.)
Sea kale (Crambe maritima)
Sorrel (Rumex acetosa)
Swiss chard (Beta vulgaris subsp. cicla var. flavescens)
Summer purslane (Portulaca oleracea)
Spinach (Spinacia oleracea)
Watercress (Nasturtium officinale)
Turnip greens (Brassica rapa Rapifera group)
Tatsoi (Brassica rapa Rosularis group)
Yarrow (Achillea millefolium)
Winter purslane (Claytonia perfoliata)
Water spinach (Ipomoea aquatica)
Bell pepper (Capsicum annuum)
Avocado (Persea americana)
Fruits
Bitter melon/Bitter gourd (Momordica charantia)
Eggplant/Aubergine/Brinjal (Solanum melongena)
Cucumber (Cucumis sativus)
Courgette (Cucurbita pepo)
Sweet corn aka corn; aka maize (Zea mays)
Squash (Cucurbita spp.)
Pumpkin (Cucurbita spp.)
Tomatillo (Physalis philadelphica)
Tinda (Praecitrullus fistulosus)
Sweet pepper (Capsicum annuum Grossum group)
West Indian gherkin (Cucumis anguria)
Winter melon (Benincasa hispida)
Tomato (Solanum lycopersicum var)
Zucchini (Cucurbita pepo)
Broccoli (Brassica oleracea)
Artichoke (Cynara cardunculus, C. scolymus)
Flowers and flower buds
Podded vegetables (Legumes)
Squash blossoms (Cucurbita spp.)
Courgette flowers (Cucurbita spp.)
American groundnut (Apios americana)
Varieties of soybeans are used for many purposes.
Chickpea (Cicer arietinum)
Black-eyed pea (Vigna unguiculata subsp. unguiculata)
Azuki bean (Vigna angularis)
Dolichos bean (Lablab purpureus)
Drumstick (Moringa oleifera)
Common bean (Phaseolus vulgaris)
Green bean (Phaseolus vulgaris)
Garbanzo (Cicer arietinum)
Fava bean (Vicia faba)
Horse gram (Macrotyloma uniflorum)
Gumbo (Abelmoschus esculentus)
Guar (Cyamopsis tetragonoloba)
Lima Bean (Phaseolus lunatus)
Lentil (Lens culinaris)
Indian pea (Lathyrus sativus)
Moth bean (Vigna acontifolia)
Pea (Pisum sativum)
Okra (Abelmoschus esculentus)
Mung bean (Vigna radiata)
Ricebean (Vigna umbellata)
Pigeon pea (Cajanus cajan)
Peanut (Arachis hypogaea)
Tarwi (tarhui, chocho; Lupinus mutabilis)
Soybean (Glycine max)
Runner bean (Phaseolus coccineus)
Velvet bean (Mucuna pruriens)
Urad bean (Vigna mungo)
Tepary bean (Phaseolus acutifolius)
Winged bean (Psophocarpus tetragonolobus)
Garlic bulbs and individual cloves, one peeled.
Bulb and stem vegetables
Yardlong bean (Vigna unguiculata subsp. sesquipedalis)
Celeriac (Apium graveolens var. rapaceum)
Cardoon (Cynara cardunculus)
Asparagus (Asparagus officinalis)
Garlic (Allium sativum)
Florence fennel (Foeniculum vulgare var. dulce)
Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
Leek (Allium porrum)
Kurrat (Allium ampeloprasum var. kurrat)
Kohlrabi (Brassica oleracea Gongylodes group)
Lotus root (Nelumbo nucifera)
Spring Onion/Scallion (Allium wakegi)
Onion (Allium cepa)
Nopal (Opuntia ficus-indica)
Welsh onion (Allium fistulosum)
Shallot (Allium cepa Aggregatum group)
Prussian asparagus (Ornithogalum pyrenaicum)
Potatoes are one of the most used staple foods.
Root and tuberous vegetables
Wild leek (Allium tricoccum)
Bamboo shoot (Bambusa vulgaris and Phyllostachys edulis)
Arracacha (Arracacia xanthorrhiza)
Ahipa (Pachyrhizus ahipa)
Broadleaf arrowhead (Sagittaria latifolia)
Burdock (Arctium lappa)
Beetroot (Beta vulgaris subsp. vulgaris)
Carrot (Daucus carota)
Canna (Canna spp.)
Camas (Camassia)
Daikon (Raphanus sativus Longipinnatus group)
Chinese artichoke (Stachys affinis)
Cassava (Manihot esculenta)
Ensete (Ensete ventricosum)
Elephant Foot yam (Amorphophallus_paeoniifolius)
Earthnut pea (Lathyrus tuberosus)
Ginger (Zingiber officinale)
Jerusalem artichoke (Helianthus tuberosus)
Hamburg parsley (Petroselinum crispum var. tuberosum)
Gobo (Arctium lappa)
Mooli (Raphanus sativus Longipinnatus group)
Manioc (Manihot esculenta)
Jícama (Pachyrhizus erosus)
Plectranthus (Plectranthus spp.)
Pignut (Conopodium majus)
Parsnip (Pastinaca sativa)
Radish (Raphanus sativus)
Prairie turnip (Psoralea esculenta)
Potato (Solanum tuberosum)
Horseradish (Armoracia rusticana)
Scorzonera (Scorzonera hispanica)
Salsify (Tragopogon porrifolius)
Rutabaga (Brassica napus Napobrassica group)
Sweet Potato or Kumara (Ipomoea batatas)
Swede (Brassica napus Napobrassica group)
Skirret (Sium sisarum)
Tigernut (Cyperus esculentus)
Ti (Cordyline fruticosa)
Taro (Colocasia esculenta)
Water chestnut (Eleocharis dulcis)
Ulluco (Ullucus tuberosus)
Turnip (Brassica rapa Rapifera group)
Yam (Dioscorea spp.)
Yacón (Smallanthus sonchifolius)
Momgoesreen.com

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

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

10. Green Leafy Vegetables
Green Leafy Vegetables- Vegetable plants consisting of leaves or entire head of plant.
Farmerbrownsgarden.com
Recipetips.com
Dansurface.us
Foodsubs.com

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

12. 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
recipes.terra-organics.com
gluttonize.wordpress.com

13. 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
Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant. Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance between sugars, starches, and other types of carbohydrate. Starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of West Africa, Central Africa and Oceania, where they are used directly or mashed to make fufu or poi.
Fooddaddy.com
gardening.ktsa.com

14. Stem Vegetables
Vegetable stems that we eat. Examples include asparagus, celery, artichokes, and mushrooms.
Answers.com

16. 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.
How you store fruit and vegetables will have a major impact on their taste and texture when you serve them. Almost everything can be stored in the refrigerator except for bananas, tomatoes, potatoes, lemons, and limes. These items should be kept in a cool, dry area, but will experience strange changes if kept at too cold a temperature. Garlic and onions should be also be kept at room temperature (or cooler) in a well-ventilated area.
You should make sure to keep meat and produce separate in your fridge. The best place for meat is the bottom shelf, so no blood or other contaminants drip down onto your produce. If you have too much of a good thing, nearly all fruits and vegetables can be stored in the freezer as well, except for some herbs and lettuce. Freeze everything in small pieces on sheet trays and place the frozen pieces in airtight containers or plastic freezer bags for easy use later.
Nutrients Food sources of the nutrients in bold can be found in the Dietary Guidelines for Americans. Click on the nutrient name to link to the food sources table. * Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, or cholesterol.) * Potassium rich nutrients. Vegetables are important sources of many nutrients, including potassium, dietary fiber, foliate (folic acid), vitamin A, vitamin E, and vitamin C. * Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweetpotatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, winter squash, spinach, lentils, kidney beans, and split peas. * Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulitis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. * Foliate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant and those in the first trimester of pregnancy should consume adequate folate, including folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development. * Vitamin A keeps eyes and skin healthy and helps to protect against infections. * Vitamin E helps protect vitamin A and essential fatty acids from cell oxidation. * Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption. ,

17. 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
Maintaining the quality and flavor of the vegetable depends on both the types of vegetable and the cooking method used. There are many cooking methods for vegetables, as seen on this slide.

18. POP QUIZ

19. Classify Vegetables Answer Key Check Your Answers
F C 19. G
B B 20. A
F D 21. B
G A 22. B
D B 23. C
B C 24. D
E B 25. G
B E 26. F
C B 27. E

20. Use appearance and texture.
Checking for doneness
Use appearance and texture.
Essentially, with most green vegetables, you can count on having seven minutes of heat before there is a major color change. Cooking longer will cause the natural acids present in vegetables to turn them yellow-brown as seen in this slide.
Cooks use both appearance and texture to test whether or not a vegetable is cooked. Green vegetables show a visible difference from one stage of doneness to another. White and orange vegetables show very little change in their color, so cooks check their texture to determine doneness.
Cooked to Correct Doneness
Overcooked
Knowledgegalaxy.net
sundayundies.com

21. PROPERTY OF PIMA COUNTY JTED, 2010
Minute Paper
You have one minute to write down the key points of today’s lesson.
Be prepared to share.
29. Minute paper or Quick Write
teacher provides a prompt from the lesson
students have one minute to write down a summary of the key points
students compare with a partner
teacher uses a strategy to check all
PROPERTY OF PIMA COUNTY JTED, 2010 21