3. Description of Vegetables
• A vegetable is an edible plant, that people can
eat the part of vegetables include the leaves,
fruits, stems, roots, tubers, seeds, and flowers.
• The term of vegetable refers to all plants or parts
of plants that can be eaten raw, cooked or
preserved in some form and may be safely eaten.
4. How is vegetables used in cooking?
• Vegetables can be used as a puree or sauces in a dish.
• Vegetables can be used as a main ingridients in a soup.
• Vegetables can be used as a garnish to make a dish
more interesting & appetizing.
• Vegetables can be used as a side dishes in a plate of
dish.
6. Flowers Vegetables
or cabbage family
or Brassicas is a
plant which has an
edible flower and
are used as food.
E.g : Cauliflower,
Broccoli, Red
Cabbage, Kale,
Napa Cabbage &
Brussel Sprouts.
Flowers
Vegetables
7. Fruits Vegetables is
a part that
technically was the
fruit of the plants.
E.g : Tomato.
Aubergine, &
Capsicum..
Fruits
Vegetables
8. Leaves Vegetables
is a plant which
has edible leaves,
and can be served
raw or cooked. E.g:
Red Spinach,
Water Spinach,
Bokcoy & Lettuce.
Leaves
Vegetables
9. Seeds Vegetables
is a category
consist of
vegetables or
plants with edible
seeds or pods. E.g
Corn, Snow Peas,
Long Bean,
French Bean,
Edamame, etc.
Seeds
Vegetables
10. Guards Family or
Squash Vegetables is a
vegetable from fruits
of some flowering
plant species in the
family Cucurbitaceae.
There’s divided into
softshell and hardshell
E.g : Bittermelon,
wintermelon, Butternut,
Kabocha, Zucchini.
Guards
Vegetables
11. Roots Vegetables
usually grow deep
into the soil. E.g :
Carrot, Turnip &
Beetroot.
Meanwhile tubers
was large, round and
has underground
stems that grow just
below the surface of
the soil. E.g : Potatoes,
Sweet Potatoes
Roots/Tubers
Vegetables
12. Steems/Shoots/stalks
Vegetables in this
category produce
was an edible stems,
stalks, and shoots.
They’re picked when
they’re young &
tender. E.g
Celery,White
Asparagus, Fennel,
Fiddlehead Fern,
Bamboo Shoot.
Stem/Shoots/S
talks
Vegetables
13. Bulbs Vegetables or
onion family is a
plant which has an
edible bulb and
they’re used in food
dishes to enhance the
flavouring food. E.g :
Red Onion, White
Onion, Garlic &
Shallot, Leek, Lokio
Bulbs
Vegetables
15. Sea Vegetables is
classified in a
group known as
algae. Sea
vegetables a re
classified into
categories by color,
known either as
brown, red or green
sea vegetables. E.g :
Wakame, Sea
Lettuce and Dulse.
Sea
Vegetables
16. Processed/Preserved Vegetables
• Processed vegetables are products
(vegetables) that have been cleaned,
peeled, sliced, cubed or prepared for
convenience or ready-to-eat consumption.
• Because of the high perishability of fresh
produce, seasonal variations in availability
and price.
17. Canned vegetables
can be in whole,
sliced or in a
pieces. Most are
canned in water,
and a few in sauces.
E.g : Asparagus,
Gerkins, Baked
Bean and
Artichoke.
Canned
Vegetables
18. Frozen Vegetables
are vegetables that
had their
temperature reduced
and maintained to
below their freezing
point for the purpose
of storage and
transportation until
they are ready to be
eaten.
Frozen
Vegetables
19. Dried Vegetables
are any vegetables
that has been
dehydrated o dried
in order to extend
the shelf life and to
concentrate the
flavor. E.g : Sun
Dried Tomatoes,
Shitake Mushroom
and Wakame.
Dried
Vegetables
20. Vegetables Storage
Most other vegetables
should be stored at
refrigerator at 41ºF/5ºC or
lower
Some vegetables
shouldn’t be
refrigerated such as
potatoes.
Onion family are best
stored at 16ºC-21ºC or in
room temperature
To prevent drying, the
vegetables in
refrigerator should be
kept covered/wrapped
Store all fresh
vegetables as short a
time as possible to
avoid lose quality
rapidly
Store vegetables away
from the fruits that has
emit ethylene gas to
avoid continuing ripen
and possibly spoil
21. Vegetables Storage
Canned
Vegetables
Frozen
Vegetables
Dried
Vegetables
• Keep in a cool, dry
place, away from
sunlight and off the floor.
• Discard cans that show
signs of damage or
spoilage.
• Store in cool less than
24ºC, dry, well
ventilated place.
• Store them in covered
containers and off the
flour.
• Store at (-18ºC) or
colder, in original
cointainers, until ready
for use.
• Do not refreeze thawed
vegetables. Quality will
be greatly reduced.
22. How do we
choose
a vegetables ?
Be free from insect eaten holes and leafy
vegetables should be firm and crisp
Be free from blemishes and signs of sprouting
on root vegetables
Be bought in season to maximise the quality
and freshness of the vegetables
Choose a vegetable with a strong and rich
colour
