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
– look for fresh, clean beans that are tender, crisp, and reasonably well-formed.
Beans Snap
Avoid those with scars.
Beans Snap
inspect small flower buds for a stable, compact cluster; non should be sufficiently
open to expose the yellow flower inside.
Broccoli
The clusters should be dark or sage green and may have a violet cast.
Broccoli
good quality products in terms of size are firm, rough, and relatively
heavy.
Cabbage Head
Yellow or discolored leaves show an excessive amount of waste loss.
Cabbage Head
Heads with
some outer leaves detached from the stem and held in place only by natural folding over the head may have unpleasant taste or a course texture.
Cabbage Head
must be fresh, crisp, clean, and easily breaking stalks.
Celery
should be sweet, firm, fresh, smooth, well-shaped, and
generally well colored.
Carrots –
The darker the color of the fruit, the more vitamin A the _______ has
Carrots –
It
is highly undesirable to use carrots that are limp, flabby, brittle, shriveled, with sign of decay.
Carrots –
It should also be
dense, sturdy, and with a good heart shape of standard length.
Celery
Stems should be smooth
inside, bright green stalks with shiny surfaces offer the best taste.
Celery
Crispness is an essential
quality, and ______ should not be wilted, pungent, woody, or stringy.
Celery
may be elongated or short and dense.
Cucumber
But it must be
dark green and harvested before reaching full diameter with large size of the seed.
Cucumber
that is almost straight and not severely curved, or constricted is considered the best
Cucumber
– scars and cuts suggest poor quality.
Eggplant
that is flabby, wilted, shriveled or
soft, can result in product loss and bitter or weak flavor.
Eggplant
Worm injury is usually evident on the
surface.
Eggplant
without a firm texture usually tastes bitter or otherwise poor in flavor
Eggplant
should be crisp, clean, and tender.
Lettuce –
Defects include different types of
discoloration, fibrous stems, wilting seed stalks, and decay.
Lettuce –
can be either white or green.
okra
Pods can be short or chunky, long or
thin.
okra
Under light pressure, fresh ____ will snap quickly.
okra
Avoid dried or dull-looking pods.
okra
any size and variety should be solid, smooth, well-formed, and lean.
Potato
They should
not be rotten, sprouted, wilted, have blackheart green skin color from light exposure.
Potato
must be bright red without any black spots.
Radishes
They must be
smooth, firm, tender, crisp, and have the strong flavor.
Radishes
A slight pressure can determine crisp
or rubbery, and they weigh less for their size.
Radishes
should be uniform in size and shape, clear of cuts, plump and well-formed.
Tomatoes
Avoid over ripe, soft or bruised tomatoes.
Tomatoes
name the vegetables
- Asparagus
- Beans Snap
- Broccoli
- Cabbage Head
- Carrots
- Celery
- Cucumber
- Eggplant
- Lettuce
- Okra
- Potato
- Radishes
- Tomatoes
Classify the following vegetables.
________1. Lettuce
Leafy Green
Classify the following vegetables.
________2. Garlic
Onion Family
Classify the following vegetables.
________3. Avocado
Fruit-Vegetables
Classify the following vegetables.
________4. Celery
Stems, Stalks, and Shoots
Classify the following vegetables.
________5. Tomatoes
Fruit-Vegetables
Classify the following vegetables.
________6. Yellow squash
Squash Family
Classify the following vegetables.
________7. Beans
Seeds and Pods
Classify the following vegetables.
________8. Carrots
Roots and Tubers
Classify the following vegetables.
________9. Bell pepper
Fruit-Vegetables
Classify the following vegetables.
________10. Pechay
Leafy Green
Classify the following vegetables.
________11. Alugbati
Leafy Green
Classify the following vegetables.
________12. Okra
Seeds and Pods
Classify the following vegetables.
________13. Cauliflower
Cabbage Family
Classify the following vegetables.
________14. Eggplant
Fruit-Vegetables
Classify the following vegetables.
________15. Bitter gourd
Fruit-Vegetables
