TLE on vegetables Flashcards
need to be prepared before they are ready to serve or used as an
ingredient in a cooked dish.
Vegetables
Commercial kitchens typically classify in the following categories:
- squash family,
- roots and tuber,
- seeds and pods,
- cabbage family,
- stem, stalks and shoots,
- onion family,
- fruit and vegetables,
- leafy greens.
These categories group vegetables according to their use in the kitchen.
Classifying Vegetables
have extensive root systems and trailing vines.
Squash Family
Besides the main vegetables, their flowers are often edible.
Squash Family
is firm, free
of defects, and display no signs of mold.
Squash Family or Quality squash
examples of Squash Family
(sugar pumpkin, pumpkin, butternut, buttercup,
kabocha, delicate, acorn, carnival, etc.).
grow deep into the soil.
Roots and Tubers
on the other hand, are large,
round, underground stems that grow just below the soil’s surface.
Roots and Tubers
They both store and
supply their plants with food, making them nutrient rich.
Roots and Tubers
of good quality
are firm, unwrinkled, undamaged, and have the right color.
Roots and Tubers
this category is made up of edible seed vegetables.
Seeds and Pods
Some of the pods
are edible as well, but the seeds are more nutritious.
Seeds and Pods
of good quality are
firm, well-shaped, and without defects.
Seeds and Pods
breed rapidly in cold weather.
Cabbage Family.
Commercial kitchens use these plants flowers, leaves, and heads.
Cabbage Family.
They are consumed,
whether fresh or fried.
Cabbage Family.
Cauliflower, broccoli, and cabbage of good quality are firm and
heavy because of their size and inhibit the right color.
Cabbage Family.
These vegetables are
harvested when they are still young and tender.
Stem, Stalks, and Shoots.
of good quality are firm, undamaged, and
without brown areas.
Stem, Stalks, and Shoots.
– vegetables are commonly used for seasoning and flavoring.
Onion Family
Most of them
have good smell and taste.
Onion Family
are firm, fresh, and have the right color.
Onion Family
because they came from flowering plants and contained at least one seed.
Fruit Vegetables
So,
biologically, they are the plant’s fruit.
Fruit Vegetables
Nonetheless, they are listed as vegetables for
commercial kitchens because they are savory rather than sweet.
Fruit Vegetables
of good quality has smooth and unblemished skin.
Fruit Vegetables
Vegetables in this category may be served raw or cooked.
Leafy Greens.
They shrink due to
their high water content when cooked.
Leafy Greens.
flavors range from mild to spicy.
Leafy Greens.
good quality greens have crisp, bright leaves without any brown spots.
Leafy Greens.
should be fresh and firm with closed compact tips.
Asparagus
The green section of the _________ which is the edible part, should be tender.
Asparagus
