Professional Documents
Culture Documents
10/21/2018
TABLE OF CONTENT
*Introduction
*Body
*Analysis
*Question and Answer
*Recommendation
*Conclusion
PREPARATION AND COOKING OF
VEGETABLES
Introduction
Classification of Vegetables
1. Roots-roots, tuberous roots, or top roots are part of the plant
that grows underground.
2. Bulbs-the edible portion and the most nutrient-enriched part
of some vegetables grows underground in bulbous shapes.
3. Shoots- shoots vegetables more often that not content a large
amount of fibrous vascular tissue that continues to build as the
plant matures.
4. Leafy Greens-leafy vegetables, like spinach, watercress,
lettuce, are very delicious.
5. Brassicas-this is a family belong to the mustard family.
6. Fruit Vegetables- the term of fruit, unlike the term vegetables
is a botanical designation that refers to the reproductive part of
the plant.
7. Pods and Seeds-legumes are a simple dried fruit contained in
along pod that opens along a seam on two sides.
Recommendation
What I think of my report is it’s really easy to understand
and easy to report it in the front of my classmates It was nice
reading this report I suggest that they should put more vegetable
and more information about the plant so we could learn more
learning this kind of stuff is really important it will help us to
live longer to live a healthy and happy lifestyle.
Conclusion
Botanical
Scientific
3-5 Give at least 3 Market forms of vegetables?
Answer;
Fresh vegetables
Canned vegetables
Frozen vegetables
6-10 Give at least 5 Classification of vegetables?
Answer;
Bulbs
Roots
Leafy Greens
Fruit vegetables
. Shoots
11-15 Give at least 5 Tips in selecting vegetables wisely?
Answer;
11. Carrot
12. Garlic
13. Cabbage
14. Mushrooms
15. Greens1
Analysis