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

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

maintain normal blood pressure

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

helps the body form blood cells

keep eyes and skin healthy and helps protect against infection

help heal cuts and wounds and keeps teeth and gums healthy

rich vegetables- seeds, roots, tubers

rich vegetables-legumes, peas, beans

rich vegetables-nuts, olives, avocado

mushroom, tomatoes, radish green leafy vegetable

the natural sugar that provides the sweetness in vegetables

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

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

fat soluble compound responsible for the green color of plants

the yellow orange to red soluble pigments found in plants

from carrots and squash

from tomatoes

two types of flavonoids

step for preparing fresh vegetables

done with the straight downward cutting motion

making very fine parallel cut

producing cube shapes

thinly slicing and cutting into strips of appropriate width

producing very fine cut usually for onions and garlic

making long rectangular cut

making curve or uneven cuts of the same thickness

making cylindrical cut

making diagonal cut

making diagonal cut by rolling the long cylindrical vegetable

fibers are either soften or toughned

heating generally soften fibers

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

cooking for a short time health maintains color

gelatinization of starch

bright natural color

cut neatly and uniformly attractively arranged with appropriate combination and garnishes

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

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

seasonings should not mass the natural flavors

do not use heavily vegetables should not be greasy

fish with fins and internal skeletons

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

soft sea animals

they have a pair of hinged shell

examples of this is octopus in squid

are animals with segmented shells and jointed legs

include various species of mollusks crustaceans and echinoderms

are those that are high in fat

are those that are low in fat

completely intact as caught

viscera removed

viscera scales head tail and fin removes

cross section slices each containing a section of backbone

boneless side of fish with or without skin

both sides of fish still join but with bones removed

cross section slices of fillets