Chapter 15: Vegetables and the Science of Taste

Flashcards covering vegetable classifications, pigments, onion varieties, nutritional values, cooking principles, and storage based on Chapter 15.

Bulb Vegetables

A vegetable classification based on the bulb part of the plant, such as garlic and onions.

Flower Vegetables

A vegetable classification based on the flowering parts of the plant, including broccoli, cauliflower, and artichokes.

Stem Vegetables

A vegetable classification based on the edible plant stem, such as asparagus, celery, and mushrooms.

Leaf Vegetables

A vegetable classification based on the edible foliage of the plant, including lettuce, cabbage, and spinach.

Seed Vegetables

A vegetable classification based on edible plant seeds, including peas, corn, and beans.

Tuber Vegetables

A vegetable classification consisting of underground storage stems, such as potatoes.

Root Vegetables

A vegetable classification consisting of the edible root system of plants, including carrots, radishes, and sweet potatoes.

Fruit Vegetables

A classification of vegetables originating from the flowering structure that contains seeds, such as tomatoes, peppers, and squash.

Chlorophyll

The pigment found in green vegetables that turns gray-green when overcooked.

Carotene

The pigment found in yellow and deep yellow vegetables such as carrots, sweet potatoes, and pumpkin.

Flavones

White vegetable pigments that turn yellow or gray if overcooked.

Anthocyanin

The pigment in red vegetables; adding vinegar or lemon juice to cooking water helps preserve its red color.

Yellow Onion

The most commonly used onion variety, typically recommended when a recipe simply calls for 'onion.'

White Onion

A crunchy and tangy onion variety commonly used in salsa and stir-fry dishes.

Red Onion

An onion variety best eaten raw, frequently used sliced thin in salads or incorporated into guacamole.

Sweet Onion

An onion variety that contains less sulfur than other onions, causing it to taste sweeter and making it ideal for frying and grilling.

Pearl Onions

Small onions characterized by a sweet, subtle flavor that are well-suited for roasting.

Ramps

A spring onion native to North America that is slightly garlicy raw and slightly sweet when cooked.

Spring Onions

An onion variety where both green and white parts are edible; milder than mature onions, but very flavorful.

Cipollini

A flat, squat Italian onion smaller than typical onions that is less pungent and suited for roasting whole.

Shallots

An allium that is not actually an onion, but offers a very delicate onion flavor.

Allyl Methyl Sulfide

A metabolized sulfuric compound from garlic that enters the bloodstream, exuding through skin pores and into the lungs to create lasting bad breath.

Capsaicin

A chemical compound found in hot peppers that provides spiciness and benefits heart health.

Scoville Heat Units (SHUs)

The measurement scale used to quantify the heat and spiciness level of peppers.

Steaming

The most nutritious method of cooking vegetables, done by placing them in a steaming basket over simmering water and covering tightly.

Crisp-Tender

The optimal cooked state achieved by cooking vegetables for a short time to prevent nutrient loss and undesirable changes in flavor, color, and texture.