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Vegetables - PowerPoint PPT Presentation

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Vegetables. are EDIBLE plants. Squash Family. Members of the squash family have large root systems and trailing vines. Their flowers are often edible in addition to the main vegetable. Quality squash are firm, free of blemishes, and show no signs of mould. Root and Tubers

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are EDIBLE plants

squash family
Squash Family
  • Members of the squash family have large root systems and trailing vines.
  • Their flowers are often edible in addition to the main vegetable.
  • Quality squash are firm, free of blemishes, and show no signs of mould.
Root and Tubers
  • Roots grow deep into the soil, while tubers are large, round underground stems that grow just below the surface of the soil.
  • Both store and provide food to their plants, making them rich in nutrients.
  • Quality roots & tubers are firm, unwrinkled, unblemished, and have good color.
  • Potatoes are divided into 2 main types: mealy & waxy.
  • Mealy potatoes have a thick skin and starchy flesh. They are best for deep frying, baking, whipping and pureeing.
  • Waxy potatoes have thin skin, contain less starch than mealy potatoes and are best for boiling.
Seeds and Pods
  • This category consists of vegetables with edible seeds. Some of the pods are also edible, but the seeds are more nutritious
  • Quality seeds & pods are firm, well shaped, and without blemishes
Cabbage Family
  • Vegetables in the cabbage family grow quickly in cool weather.
  • Commercial kitchens use the flowers, leaves, and heads of these plants. They are served raw as well as cooked.
  • Quality cauliflower, broccoli, and cabbage are firm, heavy for their size and have good color.
Stems, Stalks & Shoots
  • Vegetables in this category produce edible stems, stalks and shoots.
  • They are picked when young and tender.
  • Quality stems, stalks and shoots are firm, unblemished, and have no browning.
Onion Family
  • Vegetables in the onion family are often used for seasoning and flavouring.
  • Most have a strong taste and odour.
  • Quality onions are firm, fresh looking, and have good color.
  • Vegetables that are often called fruit-vegetables come from flowering plants and contain at least one seed. Therefore they are technically the fruit of the plant.
  • For the purpose of commercial kitchens however they are categorized as vegetables since they are savoury rather than sweet.
Leafy Greens
  • Vegetables in this category can be served raw or cooked. They shrink when cooked because of their high water content.
  • Flavours of leafy greens range from mild to spicy.
  • Quality greens have crisp, bright leaves without any brown spots
  • Although many vegetables are fully ripe when purchased, they continue to ripen when exposed to oxygen in the air.
  • Tomatoes are generally purchased unripe so they’re damaged less in transportation
  • Different vegetables require different storage conditions.
  • Starchy vegetables such as potatoes, squash and members of the onion family are best stored @ 60-70F in a dry location.(if stored in a refrigerator, they will lose flavour and texture.
  • Most other vegetables should be stored @ refrigerator temperature.
  • Store vegetables away from fruits that emit ethylene gas, such as bananas. The gas will cause continued ripening and possible decay.
canned vegetables
Canned Vegetables


  • Almost every variety of vegetable is available already cleaned, peeled, cut into pieces and cooked
  • Combinations of vegetables combined with seasonings and flavourings are also available.
  • Effectively preserves the flavour and texture of such vegetables as tomatoes, sweet potatoes peas, corn, and beans.


  • Heat used during the canning process softens most vegetables and can cause some nutrient loss.
  • Using the liquid from canned veggies retains some of these nutrients.
frozen vegetables
Frozen Vegetables
  • Offer convenience similar to canned vegetables but the quality is higher.
  • Some vegetables are frozen raw while others are frozen cooked and only need to be thawed and heated before serving.
  • Do not refreeze unused portions. Instead store them in the refrigerator as you would fresh vegetables
dried vegetables
Dried Vegetables
  • Not very common
  • Impacts the appearance, taste and texture
  • Popular preservation for peas and beans
determining doneness
Determining Doneness
  • Every vegetable has slightly different characteristics when cooked, so there is not rule of thumb to follow regarding cooking time.
  • Most vegetables are finished cooking when they are just tender enough to cut with a fork.
  • Leafy vegetables are brighter in color when raw and become just slightly wilted.
  • Instead of relying on a specific cooking time, pay attention to how veggies look, taste, smell and feel.
  • Google the following types of potatoes and create a word document that has a picture for each type, description, and suggested use for the potato… find a recipe appropriate for each. Email the word document to [email protected]



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