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9 Cards in this Set
- Front
- Back
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according to parts of plants (9) |
gourd seeds and pods fruit vegetables roots and tubers cabbage onion leafy green stalks stems and shoots mushrooms |
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according to nutritive value (3) |
vitamin a vitamin c vitamin b (complex) |
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according to chemical composition (4) |
carbohydrates protein fat high moisture content |
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basic principle (3) |
cook so they have an appealing appearance for good flavor typical of the vegetable serve at right temperature |
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preparing fresh vegetables |
washing soaking peeling and cutting |
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methods of cooking (12) |
blanching boiling braising poaching simmering steaming stewing sautéing broiling grilling roasting stirfrying |
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types of sauces (4) |
vinegar sweet mustard yogurt carrot and pepper |
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factors to consider (5) |
freshness absence of decay or insect infestation no mechanical damage or injury right degree of maturity variety |
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vegetable selection/storage |
fresh canned frozen dried |
