This document discusses fruits and vegetables. It describes vegetables as any part of a plant that is consumed for food, and classifies them according to the plant part used (roots, tubers, bulbs, seeds, stems, leaves, fruits, flowers) or chemical composition (carbohydrate-rich, protein-rich, fat-rich, high moisture content). It provides tips for selecting fresh vegetables in season without blemishes or decay, and preparing them by thoroughly inspecting, cutting as needed, cooking until tender-crisp, and serving immediately. Fruits are defined as fleshy, seed-containing plant products, and also classified in groups such as drupes, pomes, citrus fruit, berries,

1. Fruits & Vegetables
Ibay, Lorraine V.

2. Fruits & Vegetables
• Color
• Flavor
• Texture

3. Vegetables

4. Vegetables
• A vegetable is any part of a plant that is consumed by
humans as food as part of a meal.

5. Classification of
Vegetables
According to parts of plant used
According to chemical composition
According to nutritive value

6. According to parts of plant used
Roots Tubers

7. Bulbs Seeds

8. Stems Leaves

9. Fruits Flowers

10. According to chemical composition
Carbohydrate-rich
Protein-rich
Fat-rich
High moisture content

11. Selection of Vegetables
• Buy vegetables which are in season.
• Choose vegetables which are crisp and bright color with
no signs of decay or rotting.
• Fresh vegetables cannot be stored for a very long time.

12. Preparation of Vegetables
• All vegetables should be thoroughly inspected
blemishes, decayed parts and worms.
• Vegetable should be cut according to the dish
requirement.
• Vegetables taste best when they are cook tender crisp.
• Vegetables should be serving as soon as they are
cooked.

13. Fruits

14. Fruits
• Are fleshy, juicy products of plants that are seed
containing.

15. Classification of Fruits

16. Classification of Fruits
Drupes Pomes

17. Citrus Fruit Berries

18. Melons Tropical Fruits

22. Arigato
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