Vegetables

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VEGETABLES

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Transcript of Vegetables

Page 1: Vegetables

VEGETABLES

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ASPARAGUS

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BEET

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BROCCOLI

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CABBAGE

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CAULIFLOWER

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CARROT

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CELERY

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CHILI PEPPER

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CUCUMBER

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CORN COB

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EGGPLANT

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GARLIC

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GREEN BEANS

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LETTUCE

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MUSHROOM

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ONION

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PEPPER

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POTATO

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PUMPKIN

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RADISH

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SPINACH

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TOMATO

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Preparing Vegetables. Lesson Objectives Improve the quality of vegetables served. Improved the variety of vegetables served. Improve the appeal of vegetables.

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DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES · PART II: SPECIFIC REGULATIONS FOR FRESH VEGETABLES Vegetables Page Vegetables Page Vegetables Page 1. Artichokes 10-12 15. Courgettes

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Vegetables. Eat your vegetables….. 8 Families of Vegetables Vegetables come from different parts of the plant. Have you ever eaten the flowers or seeds.

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FCS3-583: Home Canning Vegetables · vegetables should be packed tightly because the raw vegetables will shrink during processing. However, some starchy raw vegetables (corn, lima

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