This document provides information on classifying and cutting vegetables. It discusses classifying vegetables based on the plant part eaten, such as roots, leaves, bulbs, etc. It also discusses classifying vegetables based on their nutritional components like minerals, carbohydrates, proteins and fats. Further, it describes 9 basic knife cuts for vegetables ranging from large dices to fine brunoise and lists factors to consider when choosing high quality vegetables like freshness and maturity.

2. CLASSIFICATION OF VEGETABLES
ACCORDING TO PARTS OF PLANTS
By:Bantolio&Rubin

3. CLASSIFICATION OF VEGETABLES
• Vegetables are classified according to
which part of the plant is eaten. Some
vegetables fit into more than one
category when several different parts of
the plant are edible, e.g. both the roots
and leaves of beetroot can be eaten.

4. BULBS
• Usually grow just
below the surface of
the ground and
produce a fleshy, leafy
shoot above ground.
Bulbs usually consist of
layers, or clustered
segments.

5. FLOWERS
• The edible flowers of certain vegetables.

6. FRUITS
• Vegetable fruit are fleshy and contain seeds.

7. FUNGI
• When referring to vegetables, fungi are commonly
known as mushrooms.

8. LEAVES
• The edible leaves of plants.

9. ROOTS
• Usually a long or round-shaped taproot.

10. SEEDS
• (Legumes) apart from sweet corn, seeds grow in pods
which are sometimes eaten along with the seed.

11. STEMS
• The edible stalks of plants when the stalk is the main
part of the vegetable.

12. TUBERS
• Vegetables which grow underground on the root of a plant.

13. CLASSIFICATION OF VEGETABLES
ACCORDING TO CHEMICAL COMPOSITION
By:Bantolio&Rubin

14. 1.MINERAL SUBSTANCES
• Mineral substances are present in salts of
organicor inorganic acids or as complex
organic combinations
(chlorophyll,lecithin,etc.);they are in many
cases dissolved in cellular juice.
• Vegetables are more rich in mineral
substances as compared with fruits.The
mineral substance content is normally
between 0.60% and 1.80% and more than
60 elements are presents; the major
elements are:K,Na,Ca,Mg,Fe,Mn,Al,P.Cl,S.

15. • Among the vegetables which are especially rich in
mineral substances are: Spinach,Carrots,Cabbage and
Tomatoes.

16. 2.CARBOHYDRATES
• Carbohydrates are the main
components of fruit and vegetables
and represent more than 90% of
their dry matter.
• Carbohydrates plays a major role in
biological systems and in foods.

18. 3.FATS
• Is one of the three main Macronutrients,along
with Carbohydrate and protein.

19. 4.PROTEIN
• Though the word “protein” usually
conjures up images of
meat,fruits,and vegetables can also
be good sources of protein;they
lower in saturated fat and higher in
dietary fiber than animal sources and
when regularly eaten can help lower
cholesterol and reduce the risk heart
disease,diabetes and certain cancers.

21. CLASSIFICATION OF VEGETABLES
ACCORDING TO NUTRITIVE
VALUE
By:Bantolio&Rubin

22. • Vegetables may be classified to the portion of the plant used
for food and its specific nutritive value
A.Leaf Vegetables
• They are a valuable source of minerals (iro and
calcium),vitamins (A,C,K and riboflavin) and cellulose.

23. B.Stem or Stalk vegetables
• They Contain minerals and vitamins in proportion to
the green color.Celery and Asparagus are example of
stem vegetables.

24. C.Flowering and fruit vegetables
• Broccoli,cauliflower.and globe artichoke are the most
commonly used flowering vegetables. Broccoli being
greener,rates,higher in nutritive value than
cauliflower and is good of iron,phosphorus,vitamins
A and C and riboflavin.Cauliflower is also a good
source of vitamin C.Artichoke is a good source of
minerals,particularly potassium,calcium and
phosphorus and has a high dietary fiber content.The
other fruit vegetables are
cucumber,squash,pumpkin,and eggplant.

25. BROCCOLI CAULIFLOWER
GLOBE ARTICHOKE

26. D.Root vegetables
• Carrot,beet,Turnip,and potato are examples of root
vegetables.
• Good source of thiamin and minerals.Potato contains
some vitamins C.Onion is an outstanding of a bulb
vegetable,and contains a moderate amount of
vitamin C.

27. Beet Turnip
Potato Carrots

29. FLAVOR COMPONENTS
OF VEGETABLES
By:Bantolio&Rubin

30. • SUGAR
• Is the generic name for sweet,
soluble carbohydrates, many of which
are used in food. There are various
types of sugar derived from different
sources. Simple sugars are
called monosaccharides and
include glucose(also known as
dextrose), fructose, and galactose.

31. • Pure, dry fructose is a very sweet, white, odorless,
crystalline solid and is the most water-soluble of
all the sugars.fructose is found in honey, tree and
vine fruits, flowers, berries, and most root
vegetables.
FRUCTOSE
• A natural sugar that provides the sweetness in
vegetables.

32. GLUTAMIC ACID
• This forms a product called monosodium
glutamate when combined with salt.
• It is found in large amount from young
and fresh vegetables.

33. SULFUR COMPOUND
• Give the characteristic strong flavor and odor
of some vegetables.

34. COLOR COMPONENTS
OF VEGETABLES
By:Bantolio&Rubin

35. PIGMENTS
The different fruit colors are a result of different pigments
and each one of which offers different health benefits.
• A pigment is a material that changes the color.

36. CHLOROPHYLL
• A fat soluble compounds responsible
for the green color of plants.When
combined with acid,it forms
pheophytin which produces an olive
green color.

37. CAROTENES
• This pigment gives colour to yellow and orange
vegetables such as carrot, corn, winter squash,
sweet potato, tomato, and red pepper. This is the
most stable of the colour pigments.

38. FLAVONES
• It is the pigment present in white vegetables. It is
present in potato, onion, cauliflower, white cabbage,
cucumber, zucchini, and the white of celery.

39. ANTHOCYANIN
• This pigment is present in red vegetables and it
gives them their colour. It is present in very few
vegetables, primarily in red cabbage, purple
peppers, purple potatoes, etc.

40. Lycopens
• The red in tomatoes is called lycopens. This
pigment is very stable to heat and the color is
not affected by acids or alkaline

41. FACTORS TO CONSIDER
IN CHOOSING GOOD QUALITY OF
VEGETABLES
By:Bantolio&Rubin

42. 1.FRESHNESS
• Fresh vegetables should be
crisp and bright in colors.

43. 2.Absence of decay and insect infestation

44. 3.NO CHEMICAL DAMAGE

45. 4.RIGHT DEGREE OF MATURITY

46. BASIC KNIFE CUTS

47. 1.LARGE DICE
• The large dice is a culinary knife cut
measuring ¾ inch × ¾ inch × ¾ inch.

48. 2.BATONNET
• The batonnet measures ½ inch × ½ inch
× 2½-3 inches. It is also the starting
point for another cut, the medium dice.

49. 3.MEDIUM DICE
• The medium dice measures ½ inch × ½
inch × ½ inch.

50. 4.ALLUMETTE
• Measuring ¼ inch × ¼ inch × 2½-3
inches, the allumette is sometimes
referred to as the "matchstick cut." It's
also the starting point for the small
dice.

51. 5.SMALL DICE
• The small dice measures ¼ inch × ¼
inch × ¼ inch and is produced by slicing
the allumette into ¼ inch sections.

52. 6.JULIENNE
• The julienne cut measures 1/8 inch ×
1/8 inch × 2½ inches.

53. 7.BRUNOISE
• The brunoise knife cut (pronounced
BROON-wahz) measures 1/8 inch × 1/8
inch × 1/8 inch.

54. 8.FINE JULIENNE
• The fine julienne knife cut measures 1/16
inch × 1/16 inch × 2 inches. It's also the
starting point for the fine brunoise cut.

55. 9.FINE BRUNOISE
• The fine brunoise knife cut (pronounced
BROON-wahz) measures 1/16 inch × 1/16 inch
× 1/16 inch. Tiny!