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.

These are the specific directions for preparing the recipe.

It is the yellow, orange to red soluble pigments found in plants.

product being created.

The solution to be used in sanitizing cutting boards and countertops.

Refrigeration of fresh produce within peeling or cutting.

The classification of vegetables that includes legumes.