TLE on vegetables slides

Question 1

is the process of grouping vegetables into categories based on shared characteristics, such as their botanical family, edible plant parts, culinary uses or nutritional properties

Answer 1

classification vegetables or classifying of vegetables

Question 2

have extensive root systems and trailing vines.

Answer 2

SQUASH FAMILY

Question 3

Besides the main vegetables, their flowers are often edible

Answer 3

SQUASH FAMILY

Question 4

is firm, free of defects, and display no signs of mold.

Answer 4

quality squash or SQUASH FAMILY

Question 5

example of SQUASH FAMILY

Answer 5

zucchini, cucumber, squash, bitter melon

Question 5

Are edible plants that grow underground, storing nutrients in their roots, which are the part typically consumed.

Answer 5

Root Vegetables

Question 6

are versatile in cooking and provide essential energy and nutrients in various cuisines worldwide.

Answer 6

Root Vegetables

Question 7

are a type of underground plant structure that stores nutrients, primarily in the form of starch.

Answer 7

Tubers

Question 8

are not roots themselves but are modified stems or roots that grow beneath the soil.

Answer 8

Tubers

Question 9

example of tubers

Answer 9

potato, sweet potato, cassava, purple yam

Question 10

this category is made up of edible seed vegetables

Answer 10

SEEDS AND PODS

Question 11

Some of the pods are edible as well, but the seeds are more nutritious

Answer 11

SEEDS AND PODS

Question 12

of good quality are firm, well- shaped, and without defects.

Answer 12

SEEDS AND PODS

Question 13

example of SEEDS AND PODS

Answer 13

snow peas, okra, sigarilyas (winged bean), and sitaw (string beans)

Question 14

breed rapidly in cold weather.

Answer 14

CABBAGE FAMILY

Question 15

Commercial kitchens use these plants flowers, leaves, and heads.

Answer 15

CABBAGE FAMILY

Question 16

They are consumed, whether fresh or fried.

Answer 16

CABBAGE FAMILY

Question 17

vegetables are edible plant parts that primarily consist of the stems, stalks, or young shoots of plants.

Answer 17

STEM, STALKS AND SHOOTS

Question 18

These parts are typically tender, crisp and full of water and nutrients.

Answer 18

STEM, STALKS AND SHOOTS

Question 19

example of STEM, STALKS AND SHOOTS

Answer 19

asparagus, celery, bamboo shoots

Question 20

• vegetables are commonly used for seasoning and flavoring.

Answer 20

ONION FAMILY

Question 21

Most of them have good smell and taste

Answer 21

ONION FAMILY

Question 22

are firm, fresh, and have the right color.

Answer 22

ONION FAMILY

Question 23

example of ONION FAMILY

Answer 23

red or purple onion, garlic, chives, bunching onions, shallot, leeks

Question 24

are edible parts of plants that are botanically fruits but are used as vegetables in cooking.

Answer 24

Fruit Vegetables

Question 25

However, in culinary terms, some fruits are categorized as vegetables due to their savory flavor and use in the main dishes rather than desserts.

Answer 25

Fruit Vegetables

Question 26

Botanically, a fruit is the mature ovary of a flowering plant, typically containing seeds.

Answer 26

Fruit Vegetables

Question 27

example of Fruit Vegetables

Answer 27

eggplant, olives, tomatoes, and bell peppers

Question 27

vegetables are plants that are primarily consumed for their edible leaves, which are rich in nutrients like vitamins, fiber and minerals.

Answer 27

Leafy Greens

Question 28

example of Leafy Greens

Answer 28

spinach, lettuce, malunggay (moringa leaves), and kangkong (water spinach)

Question 29

example of root vegetables

Answer 29

beetroot, carrot, parsnip, and turnip, radish

Question 30

example of cabbage family

Answer 30

cabbage, broccoli, brussels sprouts, kale, bok choy, cauliflower