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Vegetable Classifications
Do you know
your vegetables?
1 / 14
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Slide 1:
Mind map
Vocational Education
9-12 Grade
This lesson contains
14 slides
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interactive quizzes
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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
Classifications
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
Bulbs
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
Flowers
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
Fruits
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
Stems
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
Leaves
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
Seeds
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
Tubers
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
Roots
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
Flowers
Bulbs
Fruit
Stems
Slide 13 - Drag question
Seeds
Leaves
Roots
Tubers
Slide 14 - Drag question
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