G7 T4.2.1

• A vegetable is the edible portion of a plant
• Usually paired with meat or fish
• Fresh vegetables are available in wet markets and supermarkets
• Leaves are the leafy part of a vegetable
• flowers are the edible flowers of certain vegetables
• stem or short-stalk supporting leaves are asparagus, bamboo shoots. celery and ubod
• Roots are underground parts of a plant
• Broccoli and cauliflower are identified as a flower
• Roots are beets, carrots and sweet potatoes
• Bulbs are underground bulbs that have very short stem covered with layers
• Bulb examples are garlic and onions
• Fruits are savory rather than sweet
• Fruits are classified as a vegetable in culinary
• Fruits are classified as bell peppers, ampalaya, cucumber and tomatoes
• Fruits have seeds in them
• Seeds or Legumes are parts of a plant which a new plant will grow from
• Mung beans and soybeans are examples of seeds or legumes
• Tubers are short, thickened and fleshy part of an underground stem like a potato
• stems are the edible stalks of plants when stalk is the main part of the vegetable
• roots usually have a long or round-shaped taproot
• bulbs usually grow below the surface of the ground and produce a fleshy, leafy shoot above ground
• Bulbs usually consists of layers or clustered segments
• Tubers grow underground on the root of the plant
• Canned vegetables are already clean, peeled, cut into pieces and cooked
• canned vegetables have been heat-treated to kill microorganisms
• canning preserves the flavor and texture of vegetables
• Frozen vegetables have higher quality because most nutrients are retainedd during freezing
• Frozen vegetables maintain their bright colors and flavors
• Dried Vegetables are not common in commercial kitchens since it affects the appearance, taste and texture of vegetables
• Factors in proper selection of vegetables :

  weight

  appearance

  freshness

  seasonability

  no signs of decay

  no signs of insect infestation

  no signs of mold