This document classifies vegetables in several ways: by how they grow (tubers, bulbs, roots, stems, leaves, seeds, flowers, fruits), by flavor (very strong, strong, mild), and by color (green, red, yellow/orange, white). It also categorizes vegetables as starchy (potatoes, sweet potatoes, corn, legumes) or high in water content (tomatoes, lettuce, celery). The document provides a worksheet asking readers to enumerate principles of cooking vegetables to standards and answer true/false questions about cooking methods.

1. CLASSIFICATION OF
VEGETABLES

2. WAYS TO CLASSIFY VEGETABLES
1. How do they
grow?
Vegetables come from
different parts of a plant.
They may be -

3. • TUBERS

4. • BULBS

5. • ROOTS

6. • STEM

7. • LEAVES

8. • SEEDS

9. • FLOWERS

10. • FRUITS

11. 2. What is their flavor?
Vegetables are also
classified according to
their flavor.

12. • VERY STRONG-
FLAVORED
Onions, Leeks, Garlic
• STRONG FLAVORED
Brussel sprouts, Broccoli,
Turnips

13. • MILD-FLAVORED
Spinach, Celery, Beets

14. 3. What color are they?
Vegetables are also
classified according
their colors.

15. • GREEN – Peas, Asparagus,
Celery, Broccoli, Spinach
• RED – Beets, Red Cabbage,
Red Peppers

16. • YELLOW/ ORANGE
Carrots, Wax Beans, Corn,
Squash
• WHITE
Onions, Potatoes, Cauliflower,
Leeks

17. TYPES OF VEGETABLES
1.STARCHY
•Potatoes
•Sweet Potatoes
•Corn
•Legumes

18. 2. VEGGIES WITH A
HIGH WATER
CONTENT
•Tomatoes
•Lettuce
•Celery

19. SEATWORK #1
1-4 Enumerate the Basic
Principles of Cooking Vegetables
to meet quality standards
TRUE/ FALSE
5. Cook vegetables in the smallest
amount of liquid possible.

20. 6. The common water soluble
vitamins are vitamin C and B
vitamins.
7. Peeling can remove many
nutrients
8. Undercooking is the biggest
problem when it comes to
flavour.

21. 9. Lemon Juice may be
added to the green
vegetable during cooking.
10. It is also a mistake to add
baking soda to the green
vegetables.