2.  According to the edible portion of the plant:
 Fruits.
Aubergine Pepper Tomato
Pumpkin
Chilli pepper

3.  Bulb.
Onion Leek Garlic
 Green leaves and stems.
Chard Endive Escarola

4. Lettuce Spinach Parsley Brussels
sprouts
Celery Cabbage Broccoli

5.  Flowers
Artichoke Cauliflower
 Young stems
Asparagus

6.  Green or fresh vegetables
Green peas Lima beans Green beans
 Roots
Carrot Turnip Beet Radish

7. Watercress Fennel Cucumber Palmettos
Corn Cassava Potato

8.  Classification of vegetables:
 According to the medium of conservation:
 Fresh vegetables:
 Frozen vegetables:
 Dehydrated vegetables:

9.  Depending on color:
 Green leafy vegetables:
 Yellow vegetables:
 Vegetables other colors:

10.  Classification of fruits:
 Depending on the nature:
 Fruit fleshy:
 Dried fruits:
Chestnut Hazelnut
Starchy:
Oilseeds: Peanut Olive

11.  According to the family:
 Stone Fruits:
Apricot Peach
Pome fruit:
Pear Apple
 Fruit Grain:
Fig Strawberry

12.  According to the medium of conservation:
 Fresh fruits:  Dried fruits:
 Dehydrated fruits:  Frozen fruits:

13. Blueberries Avocado Banana Orange
Mandarin Rockmelon Watermelon Pineapple

14. Persimmon Cherries Coco Chirimoya
Kiwi Lemon Mango Blackberry

16. Cheese
Yogurt
Milk

18. Beef Burgers Pork
Pork Turkey

20. Pout Herring
Tuna Cod
Catfish Sea bream

21. Nice Brotola
Mackerel Croaker
Conger Tent

22. Sturgeon Sole
Hake Mere
Silverside Bass

23. Salmon Sardine
Surubi
Trout

24. Seafood Prawns
Squid Mussels

26.  Fry  Cut  Bread  Batter
 Fill  Iron  Crush

27.  Knead  Beat  Make Slices  Whiten
 Spread  Singe  Dice

28.  Brown  Grease  Stew  Flame
 Salsear
 Gratin  Boil  Sting

30.  Spoon  Knife
 Fork  Electric Stove
 Frying pan  Gas barbacue
 Pan  Iron

31.  Casserole  Lunchbox  Wooden spoon  Skimmer
 Paella  Manual mincer  Cut potatoes

32.  Kitchen Shears  Graters  Peelers
 Cheese Slicer  Passes Purees