Power Point Presentation Chapter 13 Vegetables Vegetable Classifications

Power. Point® Presentation Chapter 13 Vegetables Vegetable Classifications • Purchasing Vegetables • Cooking Vegetables

Chapter 13 — Vegetables Carrots are elongated root vegetables that are rich in vitamin A and come in many colors.

Chapter 13 — Vegetables Parsnips are off-white root vegetables, similar in shape to carrots, that range from 5– 10 inches in length.

Chapter 13 — Vegetables Salsify is a white or black root vegetable that resembles the shape of a carrot and can grow up to 12 inches in length.

Chapter 13 — Vegetables Common varieties of radishes include the red and daikon radishes.

Chapter 13 — Vegetables Turnips and rutabagas are two root vegetables that are often confused for one another, but rutabagas are longer and rounder than turnips.

Chapter 13 — Vegetables Beets are round root vegetables that are a deep reddish purple color.

Chapter 13 — Vegetables Celeriac, also known as celery root, is a knobby, brown root vegetable cultivated from a type of celery grown for its root rather than its stalk.

Chapter 13 — Vegetables A jicama is a large, brown root vegetable that ranges in size from 4 oz to 6 lb and is referred to as the Mexican potato.

Chapter 13 — Vegetables A lotus root is the underwater root vegetable of an Asian water lily that looks like a solid-link chain.

Chapter 13 — Vegetables A bamboo shoot is a root vegetable that is the immature shoot of the bamboo plant.

Chapter 13 — Vegetables Garlic is a bulb vegetable made up of several small cloves that are enclosed in a thin, husklike skin that comes in many colors.

Chapter 13 — Vegetables Shallots are small bulb vegetables that can be bronze, rose, or pale gray in color.

Chapter 13 — Vegetables Onion varieties include white, yellow, red, and pearl onions.

Chapter 13 — Vegetables Scallions, leeks, and ramps are similar bulb vegetables that vary greatly in flavor.

Chapter 13 — Vegetables

Chapter 13 — Vegetables The color of potato skin differs among varieties and can be brown, red, yellow-gold, white, orange, blue, or purple.

Chapter 13 — Vegetables Sweet potatoes have a thin skin and yams have a bark-like skin.

Chapter 13 — Vegetables Ocas are small, knobby tubers that have a potato-like flesh.

Chapter 13 — Vegetables Sunchokes are tubers with thin, brown, knobbylooking skin.

Chapter 13 — Vegetables Water chestnuts are small tubers with brownish-black skin and white, crunchy flesh.

Chapter 13 — Vegetables Asparagus is a green, white, or purple edible stem that can be broiled, grilled, steamed, or puréed.

Chapter 13 — Vegetables Celery and fennel are stem vegetables that are similar in shape with very different flavors and uses.

Chapter 13 — Vegetables Rhubarb is a tart stem vegetable that is most often prepared like a fruit.

Chapter 13 — Vegetables Kohlrabi is a sweet, crisp, stem vegetable that has a pale-green or purple, bulbous stem.

Chapter 13 — Vegetables A heart of palm is a slender, white, stem vegetable.

Chapter 13 — Vegetables Varieties of cabbages used in the professional kitchen include head cabbage, Napa cabbage, and Savoy cabbage.

Chapter 13 — Vegetables Bok choy is an edible leaf that has tender white ribs and bright-green leaves.

Chapter 13 — Vegetables Brussels sprouts are very small round heads of tightly packed leaves that look like tiny cabbages.

Chapter 13 — Vegetables Lettuce is an edible leaf that is almost exclusively used in salads or as a garnish.

Chapter 13 — Vegetables Frisée is a type of chicory, which has a bitter flavor and an interesting texture.

Chapter 13 — Vegetables Watercress is a small, crisp, dark-green edible leaf that is typically sold in bouquets.

Chapter 13 — Vegetables Spinach is a darkgreen, edible leaf with a slightly bitter flavor that may have flat or curly leaves, depending on the variety.

Chapter 13 — Vegetables Sorrel is a large, green edible leaf that ranges in color from pale green to dark green.

Chapter 13 — Vegetables Swiss chard is grown for its silvery stalks and crinkly leaves. Ruby chard has deep-red leaves tinged with green and bright-red stalks.

Chapter 13 — Vegetables Kale is a large, frilly, edible leaf that varies in color from green and white to shades of purple.

Chapter 13 — Vegetables Collards, also known as collard greens, are large, dark-green, edible leaves with a thick, white vein.

Chapter 13 — Vegetables Mustard greens are large, dark-green, edible leaves from the mustard plant.

Chapter 13 — Vegetables Turnip greens are dark-green, edible leaves from the turnip plant.

Chapter 13 — Vegetables Beet greens are the green, edible leaves that grow out of the top of the beet root vegetable.

Chapter 13 — Vegetables Dandelion greens are the dark-green, edible leaves of the dandelion plant.

Chapter 13 — Vegetables Nopales are the green, edible leaves of the prickly pear cactus.

Chapter 13 — Vegetables Tatsoi is a spoonshaped, emeraldcolored leaf vegetable native to Japan.

Chapter 13 — Vegetables A fiddlehead fern is the curled tip of an ostrich fern frond.

Chapter 13 — Vegetables A squash blossom is the edible flower of a summer or a winter squash.

Chapter 13 — Vegetables Broccoli has tight clusters of dark-green florets on top of a pale-green stalk. Cauliflower has tightly packed white florets on a short, white-green stalk. Broccoflower® is a hybrid created from broccoli and cauliflower.

Chapter 13 — Vegetables An artichoke is the flower bud of a large, thistle-family plant that comes in many varieties.

Chapter 13 — Vegetables

Chapter 13 — Vegetables Popular varieties of beans include limas, cannellinis, anasazis, peruanos, calypsos, flageolets, pintos, kidney beans, great northern beans, and black beans.

Chapter 13 — Vegetables Green beans, wax beans, snow peas, and sugar snap peas are beans and peas with edible pods.

Chapter 13 — Vegetables

Chapter 13 — Vegetables Varieties of lentils range in color from white to green.

Chapter 13 — Vegetables A sprout is an edible strand with an attached bud that comes from a germinated bean or seed.

Chapter 13 — Vegetables Tomatoes are juicy fruit -vegetables that contain edible seeds and come in a thousand plus varieties.

Chapter 13 — Vegetables

Chapter 13 — Vegetables Cucumbers are fruit-vegetables that are often eaten raw or pickled.

Chapter 13 — Vegetables Varieties of eggplant include black beauty, white beauty, and variegated eggplants that can be oblong or round.

Chapter 13 — Vegetables Sweet peppers, also known as bell peppers, turn from green to yellow and then red if left to ripen on the vine.

Chapter 13 — Vegetables

Chapter 13 — Vegetables Hot peppers, also known as chiles, come in many colors, shapes, and sizes. There are more than 200 varieties, including the jalapeño, habanero, poblano, and serrano.

Chapter 13 — Vegetables Okra is a green fruit-vegetable pod containing round, white seeds and a gelatinous, slimy liquid.

Chapter 13 — Vegetables Sweet corn has kernels that grow in rows on a cob.

Chapter 13 — Vegetables Summer squash varieties include zucchini, straightneck squash, crookneck squash, and pattypan.

Chapter 13 — Vegetables Winter squash varieties include acorn, butternut, spaghetti, turban, Hubbard, and kabocha squash.

Chapter 13 — Vegetables Pumpkins have a mild, sweet flesh that can be prepared in the same manner as winter squash. Roasted pumpkin seeds are often used as a garnish.

Chapter 13 — Vegetables Sea vegetables such as nori, kombu, and wakame lend a salty flavor to food because of the minerals they absorb from the ocean.

Chapter 13 — Vegetables A button mushroom has a very smooth, rounded cap and completely closed gills atop a short stem.

Chapter 13 — Vegetables A portobello mushroom is a very large and mature, brown cremini mushroom that has a flat cap measuring up to 6 inches in diameter.

Chapter 13 — Vegetables An enokitake mushroom has spaghetti-like stems topped with white caps.

Chapter 13 — Vegetables A wood ear mushroom is a brownish-black, earshaped mushroom that has a slightly crunchy texture.

Chapter 13 — Vegetables A shiitake mushroom has an umbrella shape and curled edges.

Chapter 13 — Vegetables An oyster mushroom is a broad, fanlike or oystershaped mushroom that varies in color from white to gray or tan to dark brown.

Chapter 13 — Vegetables A chanterelle mushroom has a nutty flavor and a chewy texture.

Chapter 13 — Vegetables A morel mushroom is an uncultivated mushroom with a cone-shaped cap.

Chapter 13 — Vegetables A porcini mushroom is an uncultivated, pale-brown mushroom with a smooth, meaty texture and a pungent flavor.

Chapter 13 — Vegetables Fresh vegetables are packed in cartons, lugs, flats, crates, or bushels and sold by weight or count.

Chapter 13 — Vegetables Canned vegetables are a staple in the professional kitchen and come in standard sizes.

Chapter 13 — Vegetables Frozen vegetables often retain their color and nutrients better than canned vegetables.

Chapter 13 — Vegetables Dried vegetables, such as sun-dried tomatoes, have had most of their moisture removed by the dehydration process.

Chapter 13 — Vegetables The addition of acidic or alkaline ingredients when cooking vegetables causes chemical reactions that affect the color and texture of the vegetables.