1. Vegetables

2. 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

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

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

5. 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

6. Potatoes
Potatoes are tubers
2 main types
Mealy
Waxy

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

8. 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

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

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

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

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

13. 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

14. 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