Vegetables.

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Presentation transcript:

Vegetables

Bingo Terms Shoots - Hash browns - Strong - Wilted Bacteria - Scrambled Eggs - Smooth - Salt Mold - Purple - Rough - Pepper Vines - White - Sweet - Corn Ropes - Black - Sour - Peas Tubers - Old - Savory Baked - Young - Mild Sautéed - Tender - Spicy Tough - Weak - Crisp

Vegetables Categories Squash Family Roots and Tubers Seeds and Pods Cabbage Family Stems, Stalks, and Shoots Onion Family Fruit-Vegetable Leafy Greens

Squash Family Large root system and tailing vines Plant’s flowers are often edible Quality Squash: firm, free of blemishes, no signs of mold

Roots and Tubers Roots- grow deep in ground Tubers- grow just below surface of soil Quality roots and tubers: firm, unwrinkled, unblemished, have good color

Potatoes Potatoes are tubers 2 main types Mealy Waxy

Potatoes Mealy: think skin, starchy flesh Best for: deep-frying, baking, whipping and pureeing Waxy: thin skin, less starchy Best for: boiling

Potato Varieties Russet: mealy-known as Idaho Popular choice for: baking and frying Red: waxy- pink to red skinned Popular choice for: soups, salads, casseroles Yukon: mealy- buttery flavor, golden flesh Popular choice for: baked, pureed, casseroles Sweet: mealy: yellow or red Popular choice for: boiled, roasted, pureed

Seeds and Pods Vegetables with edible seeds Seeds more nutritious than pods Quality seeds ands pods: firm, well shaped, without blemishes

Cabbage Family Grow quickly in cool weather Served raw and cooked Quality cabbage: firm, heavy for their size, have good color

Stems, Stalks, and Shoots Edible stems, stalk and shoots Picked when young and tender Quality stems, stalks and shots: firm, unblemished, no browning

Onion Family Often used for seasoning and flavor Strong taste and odor Quality onions: firm, fresh-looking, good color

Fruit-Vegetable From flowering plants and contain at least 1 seed Technically the fruit of the plant Categorized as vegetable because of savory flavor rather than sweet Quality fruit-vegetables: smooth, unblemished skin

Leafy Greens Served raw or cooked Shrink when cooked; high water content Flavors range from mild to spicy Quality greens: crisp, bright leaves, no brown spots