Laylah Daniels Key Terms Chapter 6 Vegetables

Root Vegetables

Vegetables in which the main edible portion grows at least partly underground as a root, such as carrots and beets.

Seed Vegetables

Vegetables in which the main edible portion grows at least partly underground as a root, such as carrots and beets.

Stem Vegetables

Vegetables in which the stems are eaten, such as asparagus and celery.

Fruit Vegetables

Vegetables that come from flowering plants and have seeds.

Mincing

A fine chop cut made by using a chef's knife or mezzaluna, a knife consisting of a single or double blade with a handle on each end; this cut is commonly used on smaller foods, such as garlic, fresh herbs, and ginger.

Mesclun Mix

A seed blend that includes a variety of leafy lettuce and other greens.

Hydroponic Farming

A system of farming in which vegetables are grown indoors year-round, under regulated temperatures and light, in nutrient-enriched water.

Crudites

A traditional French appetizer with raw whole or sliced vegetables, often including a dipping sauce or vinaigrette.

Flower Vegetables

A vegetable in which the edible flower, or head, is the focus.

Vegetable

An edible, herb-like plant.

Dicing

Cutting a product into cubes with a chef's knife; normally, dicing refers to about a half inch cube—the same size as dice.

Brassica

Edible herbs, such as broccoli or cabbage, from the mustard family.

Tuber Vegetables

Enlarged, bulbous, edible roots capable of generating a new plant.

Field Mixes

Mixes of assorted salad greens that may be more tender and can be planted in the spring for harvest a few weeks later.

Parboiling

Partially cooking a food item in boiling water.

Green Leafy Vegetables

Plant leaves, such as lettuce, eaten as vegetables.