TLE REVIEWER

are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots and flower used in a dish either raw or cooked

it is an important factor to consider in the preparation of vegetables

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS. -is a large round fruit with a hard skin you can also use ______ to refer to the plant on which this fruit grows. ex. Pumpkin, Chayote, Bitter Melon

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS. -are a type of fruit vegetables where pods are often eaten when they are still green ex. beans, peas, corn, okra

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS. -are so cold because botanically they fulfill the definition of but are used as vegetables by human beings. ex. Avocado, Tomatoes, Cucumber

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS. -Are plants yielding starchy roots tubers rhizomes corns and stems they are used mainly for human food as such or in processed form for animal feed and for manufacturing starch alcohol and fermented beverage including beer. ex. Carrot, Beetroot, Red Radish

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS. -this family contains well known species such as brassica oleracea (cabbage,cauliflower). etc

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS. -also known as the bulb onion or common onion is a vegetable that is the most widely cultivated species of the genus allium.

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS -also cold salad greens, pot herbs vegetable beans, or simply grains are plant leaves eaten as a vegetable sometimes accompanied by tender petioles and shoots

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS -they are picked when young and tender. -are firm on blemished and have no browning. -ex. Asparagus, Fennel, Celery

CLASSIFICATION OF VEGETABLES ACCORDING TO PARTS OF PLANTS -a fungal growth that typically takes to form of a domed cap on a stalk with grills on the underside of the cap

ACCORDING TO CHEMICAL COMPOSITION. -Seeds, roots, tubers

ACCORDING TO CHEMICAL COMPOSITION -Nuts, olives, avocado

ACCORDING TO CHEMICAL COMPOSITION -Legumes, peas, beans

ACCORDING TO CHEMICAL COMPOSITION -Mushrooms, tomatoes, radish, green leafy vegetables

MARKET FORMS OF VEGETABLES. -are those that have undergone little or no processing from the time they were harvested to the time they were marketed or sold

MARKET FORMS OF VEGETABLES -these are vegetables that are dried or dehydrated to preserve and prolong their shelf life

MARKET FORMS OF VEGETABLES -the forms of vegetables are commercially packed in plastic bags or cardboard boxes.

MARKET FORMS OF VEGETABLES -this is the form of vegetables where vegetables are preserved like freezing and dying, it helps to make vegetable last longer. it makes cooking with vegetables easier and more convenient

FACTORS TO CONSIDER IN CHOOSING GOOD QUALITY VEGETABLES. -the following are a factor in considering a good quality of vegetables one IS NOT

PREPARING FRESH VEGETABLES. -What are the three steps in preparing vegetables

TYPES OF KNIFE CUTS. -done with a straight downward cutting

TYPES OF KNIFE CUTS -making very fine parallel cuts (shredding)

TYPES OF KNIFE CUTS -producing cube shapes

TYPES OF KNIFE CUTS -thinly slicing and cutting into strips of appropriate width (Lozenge)

TYPES OF KNIFE CUTS -producing very fine cut usually for onions and garlic

TYPES OF KNIFE CUTS -making long rectangular cut

TYPES OF KNIFE CUTS -making curved or uneven cuts of the same thickness (fermiere) Bias

TYPES OF KNIFE CUTS -making cylindrical cuts

TYPES OF KNIFE CUTS -making diagonal cuts

TYPES OF KNIFE CUTS -making diagonal cut by rolling the long cylindrical vegetables

is naturally occurring in many vegetables and fungi in fact and it can be derived from plants and vegetables

the natural sugar that provides the sweetness in vegetables

this forms a product called monosodium glutamate when combined with salt it is found in large amount from young and fresh vegetables

give the characteristics strong flavor and odor of some vegetables like onions leeks garlic chives cabbage and broccoli

also known as sodium glutamate is the sodium salt of glutamic acid msg is found naturally in some foods including tomatoes and cheese

COLOR COMPONENTS OF VEGETABLES. -a fat soluble compound responsible for the green color of plants a green pigment present in all green plants and in cyanobacteria responsible for the absorption of light to provide energy for photosynthesis

the yellow orange to red soluble pigments found in plants

an organic strongly colored red orange pigment abundant and fungi plants and fruits

a red carotenoid pigment present in tomatoes and many berries and fruits

are important antioxidants and promote several health effects aside from antioxidants these molecules provide the following beneficial effects like antiviral anti cancer anti-inflammatory anti allergic

are a type of flavonoid pigments in plants .are water soluble pigments which range in color from white or colorless to a creamy yellow often on petals of flowers

responsible for the colors red purple and blue, are in fruits and vegetables. berries, current, grapes and some tropical fruits have high _________ content

is any form of sea life regarded as foods by humans

DEFINITION OF TERMS -To remove the essential parts

DEFINITION OF TERMS -the part of the body between the neck and the abdomen

DEFINITION OF TERMS -Small spots

CLASSIFICATION OF SEAFOOD. -fish with fins and internal skeleton

CLASSIFICATION OF SEAFOOD. -flat fish, Round Fish

CLASSIFICATION OF SEAFOOD. -Catfish, eel, tilapia, bangus

fish with external shells but no internal bone structure they have hard outer shells

TWO CLASSIFICATION OF SHELLFISH -are soft sea animals

TWO CLASSIFICATION OF SHELLFISH. (MOLLUSKS) three types -they have a pair of hinged shells (clams ,oysters)

TWO CLASSIFICATION OF SHELLFISH. (MOLLUSKS) three types -they have a single shell (abalone)

TWO CLASSIFICATION OF SHELLFISH. (MOLLUSKS) three types -have reduced internal shell squid cuttlefish and octopus belong to this classification

TWO CLASSIFICATION OF SHELLFISH. -are animals with segmented shells and jointed legs (shrimps, crabs)

TWO TYPES OF FISH. -are those that are high in fat (salmon, tuna, mackerel)

TWO TYPES OF FISH. -are those that are low in fat (sole, cod, snapper)

MARKET FORMS OF FISH. -completely intact, as caught

MARKET FORMS OF FISH. -Viscera removed

MARKET FORMS OF FISH. -Viscera, scales, head, tails, and fins are removed

MARKET FORMS OF FISH. -cross-section slices, each containing a section of backbone

MARKET FORMS OF FISH. -cross section slices of fillets

MARKET FORMS OF FISH. -both sides of a fish still joined but with bones removed

MARKET FORMS OF FISH. -boneless side of fish with or without skin