Vollrath Preparation, Cooking, and Equipment Solutions - Nella Cutlery
Preparation & cooking of vegetables
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Transcript of Preparation & cooking of vegetables
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PREPARATION & COOKING OF VEGETABLES
LESSON 2
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VEGETABLESis any part of a plant that is
consumed by humans as food as
part of a savory course or meal.
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CLASSIFICATION OF VEGETABLES
LESSON 2
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ROOTSIt is a tuberous
root or taproots which are part of a plant that grows
under ground
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BEETS
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CARROTS
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TURNIPS
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CASSAVA
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GABI
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RADISH
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BULBSVegetables that
grows in bulbous shape and it has many fleshy layers that acts
as sponge to bring nutrients to the plant
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ONIONS
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LEEKS
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GARLIC
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SHALLOTS
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SHOOTSIt is has large
amount of fibrous vascular tissue that continues to build as
plant matures
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CELERY
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FENNEL ROOT
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ASPARAGUS
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ARTICHOKES
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LEAFY GREEN
They are very delicious and they can be eaten raw, pickled, cooled or marinated.
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SPINACH
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WATERCRESS
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BOK CHOY
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LETTUCE
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SWISS CHARD
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SORREL
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BRASSICAS
A family of plants that belong to the
mustard family
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BROCCOLI
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CAULIFLOWER
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CABBAGE
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BRUSSELS SPROUTS
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FRUIT VEGETABLESThe term fruit is a
botanical designation that refers to the
reproductive part of the plant, the ovary.
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TOMATOES
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CUCUMBERS
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AVOCADOS
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SQUASH
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EGGPLANT
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BELL PEPPERS
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CHILIES
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PODS & SEEDS
Contained in a long pod that opens along a seam on two sides
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CORN
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STRING BEANS
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GREEN PEAS