Senior Chapter 6

Vegetables

ProStart Level 2, Chapter 6

TYPES AND MARKET FORMS

• Edible, herb-like plant

• Edible parts:

leaves, fruit, stems, roots, tubers, seeds, flowers

• Usually eaten cooked

Multiple Choice

An edible herb-like plant is called a

• Herb

• Vegetable

• Fruit

• Root

TYPES AND MARKET FORMS

• Categorized by botanical origin or edible

o Flower
o Fruit
o Green leafy
o Seed
o Root/tuber
o Stem vegetable

3

Match

Match the following vegetable pictures to the type of vegetable

Flower Vegetable

Fruit Vegetable

Stem Vegetable

Root Vegetables

• Flower Vegetable

• Fruit Vegetable

• Stem Vegetable

• Root Vegetables

Match

Match the following

Green Leafy vegetables

Seed vegetable

Tuber vegetables

• Green Leafy vegetables

• Seed vegetable

• Tuber vegetables

PURCHASING VEGETABLES

• Most produce now available all year

• Hydroponic farming: vegetables are grown

indoors in nutrient-enriched water

• Quality, ripeness, price vary with the

season

• During growing season, vegetables are

higher quality, lower in price

Multiple Choice

Hydroponic farming is a method of growing plants using what medium?

• Soil

• Air

• Water

• Fire

QUALITY GRADES

• Same quality grades for vegetables as fruits
• USDA grades for fresh vegetables, high to low

o U.S. Extra Fancy
o U.S. Fancy
o U.S. No. 1
o U.S. No. 2
o U.S. No. 3

• U.S. Grade A Fancy is best USDA grade for

canned vegetables

STORING VEGETABLES

• Store at 41°F (5°C) or lower

• Some should not be refrigerated, like potatoes

• Some emit ethylene gas when ripening—store

separately

• Keep dry

• Ripening vegetables—stored at 65°F to 70°F

(18°C to 21°C)

• Refrigerate ripe vegetables—up to 3 weeks

PREPARING VEGETABLES:
CLEANING

• Clean before peeling

• Washing removes bacteria, dirt, bugs

• Run under water slightly warmer than produce

• Leafy greens—remove outer leaves and pull apart before

rinsing

• Solutions available for cleaning

• Wash close to prep time

PREPARING VEGETABLES:
CHOPPING, DICING, AND MINCING

• Separate containers for peelings and cut pieces

• Cutting board

o Large enough for amount of vegetables
o Secure
o Best practice—color-coded cutting boards

• Dicing—cutting into half-inch cubes

• Mincing—fine chop

Reorder

Reorder the following

• Fine Brunoise

• Brunoise

• Small dice

• Medium dice

• Large dice

1

2

3

4

5

• 1
• 2
• 3
• 4
• 5

Multiple Choice

A traditional French appetizer with whole or sliced vegetables, often including a dipping sauce

• Ratatouille

• Bouillabaisse

• Crudites

• Quiche

• Prep close to cook time

• Use high-quality produce

• Store and handle properly

• Use best-suited cooking

process

• Overcooking reduces quality,

nutrient value, appearance

COOKING VEGETABLES

COOKING METHODS

• Boiling (blanching, parboiling)

• Steaming

• Microwaving

• Roasting and baking

• Sautéing and stir-frying

• Pan-frying

• Deep-frying

• Grilling

• Stewing and braising

• Sous vide

• Puréeing

Multiple Choice

A finishing technique that gives vegetables a glossy appearance is called

• Steaming

• Glazing

• Broiling

• Baking

VEGETABLE COOKING METHODS

Baking:
• Carrots, eggplant, mushrooms, onions, potatoes, squash,

tomatoes

Boiling:
• Dried beans and legumes, cabbage, carrots, corn on the cob,

potatoes

Braising:
• Cabbage, celery, mushrooms, potatoes, squash, zucchini

VEGETABLE COOKING METHODS

Broiling:

• Eggplant, mushrooms, onions, tomatoes

Deep-frying:

• Brussels sprouts, carrots, cauliflower, eggplant, potatoes,

squash, zucchini

Steaming:

• Artichokes, green beans, beets, broccoli, Brussels sprouts,

cabbage, carrots, cauliflower,
celery, onions, potatoes