TLE

• Vegetables

  • Edible plants that give colors, flavor, texture to meals.
  • Good source of vitamins, minerals, and fiber
• Vegetables are plants or parts of plants used as food
• Roots


  Underground parts of plants
• Roots

  • Sweet potato
  • Cassava
  • Carrot
  • Radish
  • Turnip
  • Sugar beets
  • Ube (purple yam)
• Tubers 


  Short, thickened, fleshy parts of an underground stem
• Tubers

  • Irish potatoes
  • Jerusalem artichokes
• Seeds


  Parts from wich a new plant will grow wich include legume (beans)
• Seeds

  • Mungo
  • Broad beans
  • Chicken peas (garbanzos)
  • Cowpeas (paayap )
  • Soy beans
  • White beans
  • Lima beans
  • Kidney beans
• Bulbs


  Underground buds, made of very short stems covered with layers
• Bulbs

  • Garlic
  • Onion
  • Chives
  • Leeks
  • Shallots
• Leaves


  Include onion family
• Leaves

  • Spring onion
  • Leeks
  • Scallion
  • Sili leaves
  • Ampalaya
  • Alugbati
  • Spinach
  • Kangkong (swamp cabbage)
  • Kintsay (celery)
  • Celery lettuce (letsugas)
  • Mustasa (mustard)
  • Petsay (Chinese cabbage)
• Stems and shoots

  Stalks supporting the leaves
• Stems and shoots

  Stems

  • Kangkong
  • Celery
  • Kintsay
  • Alugbati
  • Lettuce
  • Mustard
  • Petsay

  Shoots

  • Bamboo shoots
  • Labong
  • Coconut pith (ubod)
• Fruits


  Include those cooked as viands
• Fruits

  • Ampalaya
  • Patola
  • Upo
  • Calabasas
  • Kamatis
  • Langkang hilaw
  • Bell pepper
  • Siling pansigang
• Flowers

  • Bulaklak ng kalabasa
  • Bulaklak ng saging
  • Cauliflower
  • Puso ng saging
  • Sesban flower (katuray)
• Parts of plants used as vegetables

  1. Roots
  2. Tubers
  3. Seeds
  4. Bulbs
  5. Leaves
  6. Stems and shoots
  7. Fruits
  8. Flowers
• Fresh Vegetables

  Newly harvested products sold in the market
• Guide in buying fruits

  • Buy vegetables in season
  • Choose vegetables that are crisp, firm, and bright in color with no signs of decay or blemishes
  • Chooses fruit vegetables according to their freshness, size and maturity
  • Select those according to the intended purpose
• Vegetables

  • Do not stay fresh for a long time
  • They wilt and deteriorate when exposed to open market
• I'd the fill is ¹/² to ³/⁴ inch from the top of the can, it is not considered excessive
• Canned vegetables

  Is best to buy a brand as these are usually consistent in quality
• Frozen Vegetables


  Now increasingly being used by hotel restaurants and institutions
• Market forms of Vegetables

  1. Fresh Vegetables
  2. Canned Vegetables
  3. Frozen Vegetables
  4. Dried and Dehydrated Vegetables
• Cherry tomatoes

  • Most suited for vegetable salad
  • Suitable for garnishing and in improving the aesthetician appearance of dishes
• Canned items are 100% edible
• Root crops


  Should be free from dirt and dark spots, heavy, well shaped and with unbroken skin
• Legumes


  Should be free from holes, insects and not powdery
• Peeler


  Appropriate tool to use for paring
• Cut vegetables expose too long to the open air can cause discoloration and loss of volatile nutrients
• Never cook vegetables as they can lose nutrients and their aesthetic appeal
• Specification


  Refer to detailed descriptions of a good or commodity such as vegetables
• There are varieties available for every specific type of vegetable
• Seller is provided specifications for every type of vegetable the restaurant or institution needs
• An experienced buyer can test the quality of the canned goods periodically by opening selected cans and inspecting their contents
• Frozen vegetables

  • Corn
  • Green peas
  • Potatoes
  • Turnips
  • Carrots
• Leafy vegetable

  • Pechay
  • Saluyot
• Fruit vegetables

  • Eggplant
  • Sayote
• Kangkong

  Swamp cabbage