Chapt. 6 Vegetables

stem vegetable

Vegetable in which the fibrous plant stem is eaten(celery, asparagus, mushrooms)

seed vegetable

Vegetable in which the seed, and/or pod of the plant is eaten(corn, peas & beans)

hydroponic farming

Vegetables are grown indoors year-round, under regulated temperatures and light in nutrient-enriched water.

fruit vegetable

a seed-bearing ovary from a flowering plant. Avocado, peppers, cucumber & tomatoes

root vegetable

a vegetable that grows under the ground and is rich in sugar and starch (carrots, beets, radish, turnip & onions).

tuber vegetable

an edible underground stem of a plant

Flower vegetables

broccoli, cauliflower, cabbage, brussel sprouts

field mix

tender baby greens, assorted in a salad mix

puree

to put food through a fine sieve or a food mill to form a thick and smooth liquid

mincing

A fine chop cut made by using a chef's knife or mezzaluna. This cut is commonly used on smaller food items, such as garlic, fresh herbs, and ginger.

Glazing

A finishing technique that gives vegetables a glossy appearance by adding a small amount of honey, sugar, or maple syrup to the vegetable to coat it and give it a sheen as the vegetable reheats.

mesclun mix

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

brassica

A vegetable in the cabbage family, which is strong enough to survive the winter and often found in spring salads.

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.

crudites

Raw vegetables cut into bite sized pieces and served with dip

Parboil

To boil in liquid until partially cooked

vegetable

edible herb-like plant. People eat the leaves, fruit, stems, roots, tubers, seeds and flowers.

green leafy vegetables

green and leafy; can be consumed raw or cooked