1. When fresh they are known as Produce
Vegetables
When fresh they are known as Produce

2. Classifications
Vegetables are classified by which part of the plant is eaten

3. Seeds Edible part of plant that also will grow a new plant
Also known as legumes
Sometimes comes from a pod
Examples
Beans
Corn
Peas

4. Flowers Edible flower portion of the plant Examples Broccoli
Cauliflower
Artichoke

5. Fruits Contain seeds and comes from the fruit part of the plant
Examples
Avocado
Pumpkin
Tomato
Eggplant
Squash
Pepper

6. Leaves Edible part of the plant is the leaf Examples Cabbage Lettuce
Spinach
Parsley
Brussels Sprouts

7. Roots Hold the plant’s food supply and grow underground
Usually round or long in shape
Examples
Carrots
Turnips
Radishes
Sweet potato

8. Bulbs Grow just below the surface Have layers or segments Examples
Onion
Garlic
Chives

9. Stems
Edible part of the plant is the stalk
Examples
Asparagus
Celery

10. Tubers Grows underground on the root of the plant Examples Ginger root
Potato

11. Sea Vegetables Grow in water with filtered sunlight
Not classified as a plant, but classified as an algae
Commonly known as seaweeds

12. Buying Fresh Vegetables
Considerations:
Ripeness
Color and Texture
Shape
Size
Condition

13. Unitized
Large produce such as broccoli is held together with a rubber band or plastic tie

14. Storing Fresh Vegetables
Most vegetables should be refrigerated right away
Try not to wash before refrigerating
Certain vegetables do not need to be stored in the refrigerator
Tubers: Potatoes
Bulbs: Onions
Roots

15. Washing Vegetables Wash all vegetables even if you are peeling them
Washing techniques depend on the vegetable
Avoid peeling if skin is edible

16. Enzymatic Browning
A chemical reaction that causes darkening of the flesh of a fruit or vegetable after exposure to oxygen in the air.
It can be prevented by using ascorbic acid, which is vitamin C.
Dip vegetables into lemon, grapefruit or orange juice to prevent browning.

17. How Does Cooking Affect…
Nutrients:
some dissolve in water and others are destroyed by heat

18. How Does Cooking Affect…
Texture:
The heat will soften vegetables and make then tender
Overcooking will cause vegetables to become mushy

19. How Does Cooking Affect…
Color:
If properly cooked they remain the same color
Some green vegetables may begin to lose their color if over cooked

20. How Does Cooking Affect…
Flavor:
Cooking releases flavor making vegetables taste more mellow and delicious