When fresh they are known as Produce
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Vegetables are classified by which part of the
plant is eaten
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Edible part of plant that also
will grow a new plant
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Also known as legumes
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Sometimes comes from a pod
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Examples
◦ Beans
◦ Corn
◦ Peas
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Edible flower portion of the plant
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Examples
◦ Broccoli
◦ Cauliflower
◦ Artichoke
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Contain seeds and comes from the fruit part
of the plant
Examples
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Avocado
Pumpkin
Tomato
Eggplant
Squash
Pepper
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Edible part of the plant is the leaf
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Examples
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Cabbage
Lettuce
Spinach
Parsley
Brussels Sprouts
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Hold the plant’s food supply and grow
underground
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Usually round or long in shape
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Examples
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Carrots
Turnips
Radishes
Sweet potato
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Grow just below the surface
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Have layers or segments
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Examples
◦ Onion
◦ Garlic
◦ Chives
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Edible part of the plant is the stalk

Examples
◦ Asparagus
◦ Celery
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Grows underground on the root of the plant
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Examples
◦ Ginger root
◦ Potato
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Grow in water with filtered sunlight
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Not classified as a plant, but classified as an algae
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Commonly known as seaweeds
Considerations:

Ripeness
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Color and Texture
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Shape
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Size
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Condition
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Large produce such as broccoli is held
together with a rubber band or plastic tie
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Most vegetables should be refrigerated right away
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Try not to wash before refrigerating
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Certain vegetables do not need to be stored in the
refrigerator
◦ Tubers: Potatoes
◦ Bulbs: Onions
◦ Roots
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Wash all vegetables even
if you are peeling them
Washing techniques
depend on the vegetable
Avoid peeling if skin is
edible
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A chemical reaction that
causes darkening of the
flesh of a fruit or vegetable
after exposure to oxygen in
the air.
It can be prevented by
using ascorbic acid, which
is vitamin C.
Dip vegetables into lemon,
grapefruit or orange juice to
prevent browning.
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Nutrients:
◦ some dissolve in
water and others are
destroyed by heat
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Texture:
◦ The heat will soften vegetables and make then
tender
◦ Overcooking will cause vegetables to become
mushy

Color:
◦ If properly cooked they remain the same color
◦ Some green vegetables may begin to lose their
color if over cooked

Flavor:
◦ Cooking releases flavor making vegetables taste
more mellow and delicious