TLE 10: LESSON 1

• RINCIPLES OF PREPARING VEGETABLES

  1. Avoid overcooking vegetables.
  2. Avoid adding too much fat
  3. Smaller/young vegetables often have milder flavor.
  4. Blanching minimizes vitamin loss.
  5. The addition of spices, herbs, onion, garlic, vinegar, or citrus juice can add flavor with no additional calories.
• GOURD FAMILY

  • Cucumber
  • Pumpkin
  • Chayote
• SEEDS AND PODS FAMILY

  • Beans
  • Peas
  • Okra
  • Corns
• FRUIT VEGETABLES

  • Avocado
  • Eggplant
  • Tomato
  • Sweet Pepper
• CABBAGE FAMILY

  • Cabbage
  • Broccoli
  • Cauliflower
• ONION FAMILY

  • Onion
  • Scallion
  • Shallot
  • Leek
  • Garlic
• LEAFY GREENS

  • Spinach
  • Lettuce
• STALKS, STEMS, AND SHOOTS

  • Asparagus
  • Bamboo Shoots
• CARBOHYDRATES-RICH VEGETABLES

  • seeds
  • roots
  • tubers
• PROTEIN-RICH VEGETABLES

  • legumes
  • peas
  • beans
• FAT-RICH VEGETABLES

  • nuts
  • olives
  • avocado
• HIGH MOISTURE CONTENT

  • mushroom
  • tomato
  • radish
  • green leafy vegetables
• CLASSIFICATION ACCORDING TO PARTS OF PLANTS

  • gourd family
  • seeds and pods family
  • fruit vegetables
  • roots and tubers
  • cabbage family
  • onion family
  • leafy greens
  • stalk, stems, and shoots
  • mushrooms
• CLASSIFICATION ACCORDING TO CHEMICAL COMPOSITION

  • carbohydrates-rich vegetables
  • protein-rich vegetables
  • fat-rich vegetables
  • high moisture content
• ROOTS AND TUBERS

  • beet
  • carrot
  • turnip
  • radish
  • potato
  • artichoke
  • sweet potato