Principles of Preparing Vegetables

They have to be prepared before they are ready to serve or used as an ingredient in a cooked dish.

This is a category of food which can be obtained from any part of which is edible.

These are part the plant where the leaves where the leaves are used as vegetable.

This is used to scrub vegetables.

The water to be used in washing green leafy vegetables.

The flavor component of vegetable that gives the strong flavour and odor of some vegetables like onions, leeks, garlic, chives, cabbage and broccoli.

It is a flavonoid that is responsible for red and blue to violet pigments of

beets and eggplants.

It is a complete , specific set of written instructions for cooks to produce consistent, high-quality recipes.

The elements of a standardized recipe which involve the cost of one

serving.

It is an element of a standardized recipe that describes the name of the product being created.