making curve or uneven cuts of the same thickness

are those that are high in fat

natural flavor and sweetness strong flavored vegetables should be pleasently mild with no of flavors or bitterness

keep eyes and skin healthy and helps protect against infection

fish with fins and internal skeletons

rich vegetables-nuts, olives, avocado

rich vegetables- seeds, roots, tubers

boneless side of fish with or without skin

both sides of fish still join but with bones removed

rich vegetables-legumes, peas, beans

cross section slices each containing a section of backbone

fresh herbs and vegetables tied in a bundle and used to flavor sauces soups and stocks

reduce blood cholesterol levels and may lower risk of heart disease and help reduce constipation and diverticulosis

fat soluble compound responsible for the green color of plants

this forms a product called monosodium glutamate when combined with salt. it is found in large amount from young and fresh vegetable

step for preparing fresh vegetables

are those that are low in fat

completely intact as caught

do not use heavily vegetables should not be greasy

cut neatly and uniformly attractively arranged with appropriate combination and garnishes

include various species of mollusks crustaceans and echinoderms

cook to the right degree of doneness crisp- tender not overcooked and mushy potatoes squash sweet potatoes tomatoes should be cooked through with smooth texture

making very fine parallel cut

bright natural color

they have a pair of hinged shell

plants or plants like leaves fruits tubers and roots bulbs stems shoots and flower used in a dish either raw or cook

making diagonal cut by rolling the long cylindrical vegetable

fibers are either soften or toughned

mushroom, tomatoes, radish green leafy vegetable

from tomatoes

gelatinization of starch

helps the body form blood cells

viscera scales head tail and fin removes

the yellow orange to red soluble pigments found in plants

help heal cuts and wounds and keeps teeth and gums healthy

done with the straight downward cutting motion

cooking for a short time health maintains color

the natural sugar that provides the sweetness in vegetables

from carrots and squash

are animals with segmented shells and jointed legs

vegetable with significant amount of starch dried beans roots crops tubers absorb water because of the

cross section slices of fillets

fish with external shells but no internal bone structure they have hard outer shells

making diagonal cut

give the characteristics strong flavor and other odor of some vegetables like onions leeks garlic chives cabbage and broccoli

heating generally soften fibers

producing very fine cut usually for onions and garlic

producing cube shapes

viscera removed

soft sea animals

examples of this is octopus in squid

thinly slicing and cutting into strips of appropriate width

making cylindrical cut

seasonings should not mass the natural flavors

making long rectangular cut

two types of flavonoids

maintain normal blood pressure