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.