1. Vegetables Intro to Foods Class Ms. Stokes
RESOURCE: AMAZING FOODS TEXTBOOK AND PICTURES FROM INTERNET

2. To complete the following module please turn in the following artifacts:
Complete quiz and send to Ms. Stokes
Create informational brochure explaining the difference between vegan VS. vegetarian . Information must be taken but NOT a perfect copy of the resource.
Resource: Vegetarian VS. Vegan vs.-vegetarian-diet/
Reflection of your recipe lab. Must be half a page.
** You get to choose what lab you want to make Sweet Potato Pocket pies or Carrot Mini Cakes

3. Leaf Vegetables-Leaves capture the sun’s energy and make food for the plant. Cabbage, Collard greens, Kale, Lettuces, Spinach.

4. Stem Vegetables-Stems support the plant. Ex
Stem Vegetables-Stems support the plant. Ex. Asparagus, Bok choy, Celery.

5. Root Vegetables-roots are the pathway for nutrients from the soil to the plant. Roots also anchor the plant. Hard, smooth root veggies are the best choice

6. Root cont. Ex. Beets, Carrots, Radishes, Sweet potatoes, Turnips

7. Bulb Vegetables- bulbs are short, rounded buds that grow underground
Bulb Vegetables- bulbs are short, rounded buds that grow underground. They have very short stem covered with overlapping leaves. Best are dry and firm. (SHREK)

8. Bulb cont. Ex. Garlic, Leeks, Onions, Shallots

9. Tubers- Grow underground
Tubers- Grow underground. They are part of the underground stem that swells to store food. Ex. Potatoes

10. Flower Vegetables Flower are the plant blooms
Flower Vegetables Flower are the plant blooms. Look for closed flower clusters. Yellow on broccoli means old and strongly flavored.

11. Flower Ex. Artichoke, Broccoli, Cauliflower

12. Fruit Vegetables-not as sweet and juicy as fruits
Fruit Vegetables-not as sweet and juicy as fruits. They are called this because they contain the seeds of the vegetables.

13. Fruit ex. Cucumbers, Eggplant, Peppers, Squash, Okra, Tomatoes

14. Seed Vegetables- some veggies grow from seeds
Seed Vegetables- some veggies grow from seeds. Small seeds have the best taste.

15. Buying Vegetables fresh, crisp, not wilted or wrinkled
Buying Vegetables fresh, crisp, not wilted or wrinkled. Brightly colored and firm. Free of bruises and cuts.

16. Buying Canned Veggies Make sure they are in NO SALT packing
Buying Canned Veggies Make sure they are in NO SALT packing. Frozen Vegetables

17. Sweet Potato Pocket Pies
1 pkg of biscuit
1 T butter
½ - ¾ C sweet potatoes
1 T brown sugar
Take each biscuit and roll out with rolling pin. Set aside.
In a small bowl mix together ham and cheese. Make sure mixture is combined.
Take one biscuit at a time place mixture in the middle of biscuit and fold.
Using a fork, “crimp” the ends together.
Then take fork and make steam holes in the top (Docking)
Place completed pie on a spray oiled cookie sheet.
**To make even more delicious, you may put a sprinkle of brown sugar
on top before you bake.
Bake for 10 mins. They will be very hot- be careful! Enjoy

18. Carrot Mini Cakes
Preheat oven to 375
1 C sugar
½ C vegetable oil
2 eggs
1 ½ C flour
1 t cinnamon
1 t baking soda
1 t vanilla
½ t salt
½ C shredded carrots
Combine wet ingredients then add dry. Add carrots last.
Line muffin pan with liners. Place ¼ C of mixture in each cup.
Make frosting
1 package cream cheese
3 T milk
1 C powdered sugar
Using mixer combine all ingredients until creamy. Top mini cakes.