Vegetable Classifications

Do you know
your vegetables?
1 / 14
Slide 1: Mind map
Vocational Education9-12 Grade

This lesson contains 14 slides, with interactive quizzes and text slides.

Items in this lesson

Do you know
your vegetables?

Slide 1 - Mind map

Unit 3 Vegetables

Slide 2 - Slide

What are we going to learn?
What are we going to learn?

  • Classifications
  • Nutritional Value
  • Selecting & Storing
  • Fresh, Canned, Frozen, Dried
  • Preparation
  • Methods of Cooking

Slide 3 - Slide

Vegetables are often grouped together based on what part of the plant they come from:
  • Bulbs
  • Flowers
  • Fruits
  • Stems
  • Leaves
  • Seeds
  • Tubers
  • Roots

Slide 4 - Slide

  • Onion: strongly flavored; aromatic (smell); red, white, & yellow
  • Garlic: composed of small cloves surrounded by a papery husk
  • Green Onion: called scallions, immature green stalks of bulb onions
  • Leek: fat, overgrown scallions

Slide 5 - Slide

  • Broccoli: thick central stalk topped with one or more heads of green florets
  • Artichokes: immature plant of the thistle plant
  • Cauliflower: the head is surrounded by green leaves and composed of white florets. 
  • Squash Blossom

Slide 6 - Slide

  • Tomatoes: wide variety of shapes, sizes, and color
  • Cucumber: pickling and slicing
  • Peppers: wide ranges of colors and shapes, get their heat from capsaicin
  • Squash: winter and summer, center cavity filled with seeds

Slide 7 - Slide

  • Asparagus: member of the lily family, white or green
  • Celery: once a medicinal herb, pale green with stringy curved stalks
  • Bamboo: tender young shoots of certain varieties
  • Hearts of Palm: interiors of stems from cabbage palm trees

Slide 8 - Slide

  • Spinach: smooth, bright green leaves attached to thin stems
  • Lettuce: variety of types and colors, perfect for salads
  • Cabbage: green and red, tightly packed leaves, red is tougher than green
  • Brussel Sprouts: similar to baby cabbages

Slide 9 - Slide

  • Peas (legumes): loose flavor rapidly, sold canned or frozen
  • Corn: grain; yellow or white; attached to a cob; encased by silks; covered in husks
  • Beans (legumes): dried 
  • Okra: not eaten raw, develops a gelatinous nature, do not wash until ready to cook

Slide 10 - Slide

  • Potatoes: swollen fleshy part of the underground stem
  • Yams: less sweet than sweet potatoes; creamy white to dep red
  • Sunchokes: from a variety of sunflower; lumpy and brown
  • Jicama: a legume that grows underground; thick brown skin and moist white flesh

Slide 11 - Slide

  • Radishes: peppery flavor and crisp texture; many colors and shapes
  • Beets: grow most of the year
  • Carrots: most versatile; variety of colors; Imperator is the most common
  • Parsnips: look and taste like white carrots; texture of sweet potatoes

Slide 12 - Slide


Slide 13 - Drag question


Slide 14 - Drag question