VEGETABLES AND

VEGETABLES COOKERY

CLASSIFICATION OF VEGETABLES
Vegetables are classified according to which part of
the plant is eaten. some vegetables may fall into more than one
category when more than one part of the plant is eaten, e.g.
both the roots and leaves of beetroot can be eaten.

bulbs

Usually grow just below the surface of the ground e.g. onion, shallot, garlic, spring
and produce a fleshy, leafy shoot above ground. onion, leek, fennel
Bulbs usually consist of layers or clustered
segments.

flowers

The edible flowers of certain vegetables.

fruits

Vegetable fruit are fleshy and contain seeds.

fungi

When referring to vegetables, fungi are commonly

known as mushrooms.

leaves

The edible leaves of plants.

roots

Usually a long or round-shaped taproot.

seeds

Also know as legumes, seeds are usually obtained from e.g. broad been, French bean, pea,
pods. The pod is sometimes eaten along with the seed. snow pea, snake beans, butter beans

stems

The edible stalks of plants when the stalk is the main

part of the vegetable.
Vegetables which grow underground on the root of a
plant.

tubers

e.g. cauliflower, broccoli, gaai laan

(Chinese sprouting broccoli),
broccoflower, globe artichoke
e.g. egg plant, capsicum, courgette,
okra, pumpkin, tomato, choko,
scallopini
e.g. button, flats, shitake, oyster,
gourmet brown, wood ear, enokitaki,
truffle
e.g. bok choy, cabbage, lettuce, silver
beet, spinach, witloof, puha
e.g. carrot, turnip, beetroot, swede,
radish, parsnip, celeriac

e.g. asparagus, celery, kohlrabi

e.g. potato, kumara, yam, taro,
Jerusalem artichoke, Maori potato.

NUTRITIONAL VALUE OF VEGETABLES

Vegetables have a rich content of nutrition, right from
protein, vitamins, potassium, phosphorus, magnesium,
calcium to selenium, iron, manganese, copper and zinc.
a high vegetable diet definitely assures a relief from all
the major and minor problems of the body.

FLAVOUR COMPONENTS OF VEGETABLES

FRUCTOSE- the natural sugar that provides the

sweetness of
vegetables.
GLUTAMIC ACID- this forms a product called
monosodium glutamate
when combined with salt. it
is found in large amount from
young and fresh
vegetables.
SULFUR COMPOUNDS- give the characteristic strong
flavor and odor
of some vegetables.

SELECTION AND PREPARATION OF VEGETABLES

1. CHOOSE PRODUCE CAREFULLY
2. FRESH MAY NOT ALWAYS BE THE BEST!
3. FRUIT IS WIDELY AVAILABLE YEAR ROUND BUT RIPENESS IS
THE KEY
4. BUY FRESH VEGETABLES FREQUENTLY AND USE THEM AS
SOON AS POSSIBLE
5. BUY FROZEN UNSWEETENED FRUITS AND VEGETABLES
WITHOUT ADDED SAUCES

PROPER HANDLING AND STORING

Storing raw vegetables:

Hard-skinned vegetables and root vegetables (such as squash,
turnips, and potatoes) dont require refrigeration.
Wrapping:
Some vegetables need to be wrapped to protect them and to
prevent dehydration.
Washing:
Raw vegetables should be washed immediately before they are
going to be eaten or cooked, not when they are being stored in the
fridge.
Cooking:
When vegetables are cooked to 140f, most living bacterial cells
(the kind that cause illness) are killed within one minute. at 165f,
theyre killed instantly.
Storing cooked leftovers:
Leftover cooked vegetables should be refrigerated in covered
containers with some airspace to prevent the germination of
botulism spores.

Prepared by:
RHECCA JANE AARON
KATE ASHLEY MUEDA
BTTE (FSM) IV- A