TLE 2nd Quarter

• Pods are a case that holds a plant’s seeds and are sometimes eaten with the seed.
• Seeds grow in groups and are nestled with a pod.
• Fruits develop from the flower of a plant, are fleshly, and contain seeds.
• Roots are an underground plant part that are edible.
• Tubers grow underground on the root of a plant.
• Flowers usually come from the mustard family.
• Leaves are edible leaves of any plant.
• Bulbs are the edible portion and the most nutrient-enriched part of some vegetables and are grown in a bulbous shape.
• Stems are edible stalks consumed as vegetables.
• Shoots refer to new plant growth.
• Fungi, also known as mushroom, are commonly found in the wild.
• Fructose is the natural sugar that provides the sweetness in vegetables.
• ·       Glutamic Acid – forms a product called monosodium glutamine (MSG) when combined with salt.
• ·       Sulfur Compound – gives the characteristics of strong flavor and odor of some vegetables.
• ·       Chopping – a straight, downward cutting motion.

  ·       Chiffonade – making very fine parallel cuts.

  ·       Dicing – producing cube shapes.

  ·       Diamond – thinly slicing and cutting into strips of appropriate width.

  ·       Mincing – producing very fine cut usually for onions and garlic.

  ·       Julienne – long rectangular cuts.

  ·       Paysanne – thickness is usually 1 mm.

  ·       Rondelle – cylindrical cut.

  ·       Bias – diagonal cut.

  ·       Oblique – diagonal cut by rolling the long cylindrical vegetables.
• ·       Fresh – veggies that have undergone little or no processing from the time they were harvested to the time they were market or sold.
• ·       Frozen – often solid in packs. Almost as convenient to serve and use as canned vegetables. Freezing is effective when preserving veggies because this inhibits the growth of spoilage-causing bacteria.
• ·       Canned – cleaned, placed in seal containers, and underwent processing at high temperature for a certain period of time.
• ·       Dried – preserved by drying. Drying alters the flavor, texture, and appearance of vegetables.
• ·       Chlorophyll – responsible for the green color of the plants.
• ·       Carotenoids – yellow-orange to red soluble pigments found in plants.
• ·       Anthocyanin – responsible for red and blue to violet pigments of plants.
• ·       Anthoxanthin –responsible for yellow pigments.
• ·       FIFO stands for First In, First Out
• Boiling is a fast method of cooking vegetables.
• Steaming intensifies the green color of green vegetables.
• Seafood refers to any form of sea life regarded as food by humans.
• Sauteing uses a relatively small amount of oil or fat in a shallow pan.
• Whole or Round fish are marketed just as they come from the water and must be scaled and eviscerated.
• Braising involves placing a bland or raw vegetable in a pan, adding liquid to cover the vegetables, and then cooking slowly.
• Drawn fish are marketed with only the entrails removed.
• Baking is a method appropriate for high-moisture content vegetables.
• Dressed fish are whole fish with scale, entrails, fish, and head removed.
• Steaks are cross section slices cut from a large, dressed fish.
• Deep-frying is a fairly-quick cooking method of vegetables with high nutrient relation, but also increases calories from retained cooking oil.
• Fillets are boneless side of the fish cut lengthwise from the backbone.
• Stir-frying means cooking vegetables quickly over high heat while being stirred constantly.
• A method of Chinese cookery.
• Butterfly fillets are two sides of the fish corresponding to two single fillets held together by uncut flesh and the skin.
• Sticks are pieces of fish cut lengthwise or crosswise from the fillets into portions of uniform of width and length.