A part of the lily family. Like lilies, they grow from underground bulbs.

2. One of the differences between a good restaurant and a great restaurant is the chef’s ability to get great ingredients. • Chefs have an ever-expanding array of fresh produce available to them. • Keeping informed about new items entering the market, and how to select and handle these new items is a constant concern.

3. A part of the lily family. • Like lilies, they grow from underground bulbs. • Onions are some of the most aromatic products in the kitchen.

4. Yellow Onions- Also called Spanish onions; most commonly used onion in commercial kitchens; “Summer sweet onions” are a subcategory (Vidalia onions are in this subcategory) • Red Onions- stand out with their purple color and are a favorite in salads, sandwiches, and other cold items.

5. White onions- preferred in traditional Mexican cuisine. • Jumbo onions- (3 to 4 inch diameter) are the size typically used in commercial kitchens because they offer a better yield than smaller sizes. • Pearl onions (1/2 to ¾ inch diameter), can be yellow, white, or red; used for pickling, vegetable medleys, and garnishing stews.

6. Select onions with dry crackly skins and no sprouts • Refrigeration is not necessary, instead store in a dry, well-ventilated area. • Onions can keep for several months under proper conditions and are available year around.

7. Pound for pound, garlic is the most aromatic vegetable in the kitchen. • A head of garlic is comprised of 12 to 16 cloves, each wrapped in skin. • White garlic is the most commonly used variety. Less common in commercial kitchen are pink garlic and elephant garlic.

8. Choose garlic with plump, firm, compact heads. • If stored properly, garlic can have a long shelf life– 2 months at 50-60F and 6 to 8 months at 33-38F. • Can by garlic processed (chopped, minced, crushed packed in water or vegetable oil), some chefs maintain that it has less flavor than fresh garlic.

9. Shallots have an onion flavor but grow in clusters much like garlic. This may explain why some people mistakenly call them a cross between onions and garlic. • Shallots are smaller than onions with a stronger more complex flavor. • They are especially useful in sauce making.

10. Scallions, or green onions, are young onions of any color that are picked early for their small bulb and green leaves. Spring onions, or bulb onions, are slightly more mature than scallions. They have bulbs that range from 1 to 1 ½ inch in diameter. Both scallions and spring onions have a milder flavor than fully mature onions. Their green tops are often used in salads and for garnishing.

11. Leeks have a more fibrous texture. Their multiple layers of leaves often harbor dirt and sand. The white and light green part of the leek is preferred for most dishes. Leeks are prized for their mellow aromatic quality they give to soups and stews. They can also be served alone on a dish.

12. The roots of plants draw water and nutrients from the ground and help support the plant while it grows. Roots also store plant nutrients, which makes them some of the most nutritious of all vegetables. • Roots and hardy and store well. For centuries, they have been a winter staple in cold climates. Most root vegetables are available year-round, but their peak season is in the fall and winter months.

13. Carrots are the most popular root vegetable in commercial kitchens. • Valued for their aromatic flavor in many savory dishes. • They are also served as a side dish. • Carrots are popular for their bright orange color and sweet flavor.

14. Large carrots without tops are called horse carrots. They are preferred in most commercial kitchens due to their better yield after peeling and trimming. • Look for carrots with a crisp texture. They should break with a sharp snap when bent. Avoid carrots with a limp texture or green shoulders, these are signs of age or poor storage.

15. Turnips are a root vegetable of European origins and related to cabbages. • The most popular variety of turnip is the purple topped globe turnip, it has an even, round shape with white flesh. • Look for turnips that are firm and without blemishes. A void those with soft, spongy roots.

16. Rutabagas are a large dense variety of turnip grown in Northern regions of the U.S. and Canada. • They have yellow flesh and pale yellow skin with a purple top. • Rutabagas are sometimes called yellow turnips or Swedish turnips. • They are often coated with wax to helpretain moisture

17. Parsnips look like beige-colored carrots with noticeably more tapered roots. They are related to carrots, but have a sweeter flavor. • Avoid extremely large parsnips since they tend to have woody cores.

18. Beets, are spherical roots with deep red color. They were first cultivated in central Europe during the Middle Ages. Beets are served hot as a side or marinated in salads. The green tops can be prepared like spinach. Other varieties of beets, not used for the table, are grown for sugar production or animal feed. • Beets can be purchased with or without green tops attached. Choose beets with a nice globe shape, smooth surface, and deeper red colors

19. Celery root, or celeriac, is a plant related to the common green-stalked Pascal variety or celery. • Celery root is cultivated for its root rather than its stems and leaves. It has a flavor like celery but with a greater intensity of flavor and aroma. It can be used as an aromatic vegetable just like celery. It is also used in salads. • Celery roots have a rough tan-colored exterior. They should be scrubbed thoroughly because they often harbor dirt or sand. The inside of the celery root is a creamy white color and may darken slightly when exposed to air. • Choose heavy, firm celery roots.

20. Jicama is a round root grown originally in Latin America. It has a thin light brown skin and white flesh. • Jicama’s high moisture content and crisp texture make it refreshing. It is most commonly served raw.

21. There are numerous varieties of radishes of varying shapes, sizes and colors. Most are eaten raw as an appetizer or in salads. The most common variety of radish in the U.S. is the small round, red-skinned variety sometimes called button radishes. • Horseradish is a strong-flavored radish. It is grated and used as a condiment for it hot flavor. • Daikon is a long white Asian radish that is often used as a garnish for cold dishes.

22. Cabbages and greens have long been important vegetables in the kitchen. • They provide an abundance of vitamins, minerals and dietary fiber. • Many members of this vegetable group have an undeserved reputation for being coarse, bitter, and unappetizing. • If properly cooked, all of these vegetables can be tender and delicious.

23. Cabbages are of European origin and have been a part of a part of most European cuisines for centuries. They are dense, sturdy, and keep well during winter months. • Sauerkraut is a preserved form of cabbage and a staple item in many European cuisines. • Cabbage is inexpensive and versatile. It can be used as a vegetable, wrapper, or even in a salad such as coleslaw.

24. Cabbages are available year-round. • Choose cabbages with firm, tightly packed heads and crisp leaves. Cabbages should be free of blemishes or spots. • Varieties include: Green, Savoy, Napa (Chinese cabbage), and red.

25. A flowering member of the cabbage family, broccoli originated in Italy and is known to be cultivated as far back as the sixteenth century. • The majority of fresh broccoli produces in the United States comes from California. • Broccoli doesn’t store as well as most other members of the cabbage family. It tends to lose its moisture and becomes limp. For this reason, broccoli is often packaged in crushed ice. • Choose broccoli with tights heads and dark green flowers and slender moist stalks.

26. Cauliflower is another flowering member of the cabbage family, its name means “cabbage flower.” • It is denser and hardier than broccoli but served in similar ways. • The green leaves at the base of the head area good indicator of freshness. The heads should be white, firm and compact. The size of the head has no effect on its quality. Avoid spotted or bruised heads.

27. Brussels sprouts are the buds of an unusually tall member of the cabbage family. These miniature cabbages get their name from the Belgian city of Brussels, where they have been cultivated since Roman times. • Look for Brussels sprouts with firm compact heads, good green color, and few or no yellow leaves.

28. Many greens, such as kale and turnip, are members of the cabbage family. When choosing greens, look for crisp leaves with solid green color and no yellow brown spots. Crisp stems are also a good indicator of freshness.

29. The most popular of all greens. It differs from other greens because of its mild flavor and delicate texture. • It cooks quickly and is even tender enough to be used raw in salad greens. • There are two varieties of spinach- curly leaf (savoy) and flat leaf (broad leaf). The curly leaf is often found prewashed and bagged. The flat leaf type is most often sold bundled in bunches.

30. Has bluish green leaves and curly edges and wrinkles across the surface. Kale is hardy and requires sufficient cooking to make it tender. • Flowering kale, or ornamental kale, has the same shaped leaves but with colorful centers and either white or purple stems. It is used mostly for garnishing and displays.

31. Collards are a close relative of kale. They have large, flat waxy leaves with medium green color and thick round stems. • They are largely popular in southern cooking and are often stewed with flavorful pork products.

32. Mustard greens are the curly-edges leaves of the mustard plant. • They have a unique peppery flavor and are usually served cooked. • Tender, young mustard greens are sometimes used in salads.

33. A variety of beet grown for its leaves, Swiss chard has broad white stems and large tender crinkled leaves. • Red chard is a variety with red stems. • Chard is used much like spinach. It can be boiled or sautéed and tender, young leaves can be used in salads.

34. This group of vegetables is raised for their stalks or shoots. • They tend to be fibrous, a factor which should be considered when choosing and preparing these vegetables.

35. Artichokes are Mediterranean in origin. • Today, the commercial artichoke crop in the U.S. is grown in California. • Artichokes can be cooked whole. They are eating only the small amount of the flesh at the base of the leaf. • All the leaves are removed until the bottom of the artichoke is uncovered. The bottom is totally edible with the exception of the fuzzy central core called the choke.

36. Asparagus is an underground plant with edible shoots. Green asparagus is typically picked when the shoots are 6 to 8 inches above ground. White asparagus is grown with limited exposure to the sun so green chlorophyll does not develop. • Quality asparagus should have tight tips, straight stalks, and no more than one inch of woody base at the bottom of the stalk. They should break with a crisp snap when bent.

37. Celery, often referred to as Pascal celery to distinguish from celery root, is a staple in kitchens around the world. Its aromatic flavor contributes to a multitude of savory dishes. • The pale center stalks are called the heart. • Choose celery with straight stalks and crisp texture. The inside of the stems or ribs should be smooth. Check the hearts for full formation and the absence of rot or decay.

38. Fennel, also called anise, has a squat round base, long stalks, and feathery leaves. The white base of bulb is the most used part of the plant. • It has a texture like celery and has light licorice flavor. Fennel bulb is used in stews and broths for its aromatic qualities. It is also braised and served as a side dish. • The seeds of fennel are used as a spice in a number of dishes.

39. Cardoons look like an oversized pale bunch of celery. • They are quite fibrous and must be cooked. • Cardoons can be boiled, baked, fried, or braised. • Cardoons are more popular in Europe, especially France and Italy, than in the U.S.

40. There are hundreds of varieties of squashes. Squashes can be divided into two main groups– summer and winter. • Summer squashes have thin skins and soft flesh. They begin to spoil if not used within a few days of harvest. • Winter squashes have thick skins and dense flesh. They can be stored for several months in a cool dry place.

41. Zucchini • Yellow Squash • Pattypan

42. Acorn • Butternut • Spaghetti • Pumpkin

43. Cucumbers- Three main varieties: english, standard, pickle; Select cucumbers with good green color, firm texture and no soft spots. Over mature cucumbers , noted by large size and yellow color tend to have large woody seeds. • Chayote- A light green pear-shaped member of squash family; popular in latin america.

44. This group of vegetables has the same botanical characteristics as fruits. • However, they are commonly prepared and served as vegetables.

45. The avocado is a fruit with origins in South and Central America. The majority of avocados consumed in the U.S. are of the Hass variety. Hass avocados have a rough, green to black colored skin. Their skins darken as they ripen. Other varieties have shiny green skins that don’t change color when ripe. • The avocado’s high fat content accounts for its rich buttery texture. Avocados must be used at proper stage of ripeness. They are ripe when they yield slightly to light pressure. Avocados will ripen at room temperature.

46. Tomatoes are one of the most popular vegetables. There are hundreds of tomato varieties. Chefs can create and array of dishes featuring specialty and heirloom varieties of tomatoes. Their colors are as varied as green yellow, orange and purple. • Varieties used in foodservice include: Regular, Plum & Cherry

47. A tomatillo is a member of the tomato family that grows on creeping vines. • They are covered by a papery husk. Underneath the husk, a tomatillo resembles a small green tomato. • They have a slightly tart flavor, which makes them good in salsas and relishes.

48. All peppers are members of the Capsicum genus. There are hundreds of varieties of peppers. Some varieties of peppers are known by several different names. • This makes the topic of peppers quite complicated. To make this topic less confusing, peppers are divided into two categories—sweet and chili.

49. Eggplant is a member of the nightshade family. It is believed to have originated in India and derives it name from the egg-like shape of some varieties. While there are white varieties, the purple eggplant is the most common. • Select eggplants with soft texture and shiny skin that is free from blemishes. Avoid wilting or shriveling eggplants.

50. Legumes are a group of vegetables that include beans, peas and lentils. • This family of vegetables has met the needs of human nutrition for centuries. • They are relatively easy to grow and a good source of protein. • Legumes store well since they can be preserved indefinitely by drying.