Prepare, Cook and Finish Food: Vegetable Dishes 2
Southville of Foreign University
Prepare, Cook and Finish Food: Vegetable Dishes
A Report Researched to the Faculty of the School
Of HospitalityManagement
In Partial Fulfillment of the Requirements
Submitted to:
Mr. Edward Dimaculangan
Submitted by: Ramone T
Know how to prepare vegetables for basic dishes (20.1.0) A. Description of the characteristics of different vegetables
There are different types of vegetables which differ season to season. Vegetables provide nutrients in the body which needs to survive.
Different Types of Vegetables:Root Vegetables | Description | Carrot | Carrots have a horn-like shape and its color is orange. Its texture is crisp when fresh; it can be eaten in several ways. Carrots have vitamin A which can increase our poor vision, including night vision. | Beetroot | Beetroots have a circular pointed shape and its color is deep maroon red. When it is raw, beetroots have a crunchy texture, however when it is cooked, it turns soft and buttery. Beetroots improve blood flood, lower blood pressure and better stamina. |
Tuber vegetables are underground plant stems that swell to store nutrients.
Different Types of Vegetables:Tuber Vegetables | Description | Potato | Potatoes are round and can be in various sizes. It is starchy and comes from the nightshades family. Potatoes provide excellent nutrition. The color of the potato is brown skinned potato tubers. There are other common colors such as red or yellow. Potatoes control diabetes, fight cancer and helps get stronger bones in the body system. | Artichoke | Artichokes have big plump, olive green rounded shape and heavy because of their fully tight closed scales. Its leaves leave a good digestion in the body and have lower cholesterol. It has a good source of fiber and vitamin C. |
Pods are plant pods that spits into two halves where one of the sides has seeds attached to that side of the pod.
Different Types of Vegetables:Pod Vegetables |
Prepare, Cook and Finish Food: Vegetable Dishes
A Report Researched to the Faculty of the School
Of HospitalityManagement
In Partial Fulfillment of the Requirements
Submitted to:
Mr. Edward Dimaculangan
Submitted by: Ramone T
Know how to prepare vegetables for basic dishes (20.1.0) A. Description of the characteristics of different vegetables
There are different types of vegetables which differ season to season. Vegetables provide nutrients in the body which needs to survive.
Different Types of Vegetables:Root Vegetables | Description | Carrot | Carrots have a horn-like shape and its color is orange. Its texture is crisp when fresh; it can be eaten in several ways. Carrots have vitamin A which can increase our poor vision, including night vision. | Beetroot | Beetroots have a circular pointed shape and its color is deep maroon red. When it is raw, beetroots have a crunchy texture, however when it is cooked, it turns soft and buttery. Beetroots improve blood flood, lower blood pressure and better stamina. |
Tuber vegetables are underground plant stems that swell to store nutrients.
Different Types of Vegetables:Tuber Vegetables | Description | Potato | Potatoes are round and can be in various sizes. It is starchy and comes from the nightshades family. Potatoes provide excellent nutrition. The color of the potato is brown skinned potato tubers. There are other common colors such as red or yellow. Potatoes control diabetes, fight cancer and helps get stronger bones in the body system. | Artichoke | Artichokes have big plump, olive green rounded shape and heavy because of their fully tight closed scales. Its leaves leave a good digestion in the body and have lower cholesterol. It has a good source of fiber and vitamin C. |
Pods are plant pods that spits into two halves where one of the sides has seeds attached to that side of the pod.
Different Types of Vegetables:Pod Vegetables |
References: * Nutrition Facts and Analysis for Vegetables, mixed, frozen, cooked, boiled, drained, with salt . 2012. Nutrition Facts and Analysis for Vegetables, mixed, frozen, cooked, boiled, drained, with salt . [ONLINE] Available at: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2966/2. [Accessed 18 December 2012]. * Vegetable nutrition facts and the health benefits of vegetables. 2012. Vegetable nutrition facts and the health benefits of vegetables. [ONLINE] Available at: http://www.nutrition-and-you.com/vegetable-nutrition.html. [Accessed 18 December 2012]. * Vegetable Nutrition Facts: Everything You Need to Know About Veggies. 2012. Vegetable Nutrition Facts: Everything You Need to Know About Veggies. [ONLINE] Available at: http://www.savvyvegetarian.com/articles/vegetable-nutrition-facts.php. [Accessed 18 December 2012]. * Allrecipes - Recipes and cooking confidence for home cooks everywhere . 2012. Allrecipes - Recipes and cooking confidence for home cooks everywhere. [ONLINE] Available at: http://allrecipes.com/. [Accessed 18 December 2012]. Lectures: * Chef Ed: Nutrition of each type of vegetables Lecturer: Chef Ed Dimaculangan