Vegetables And Fruits
In catering broad "used vegetables and fruits that can come with fresh, salted, pickled, dried and frozen. They contain carbohydrates, vitamins, mineral salts, organic acids, nitrogen, spices, flavorings, and dyes. For example, a good source of carotene (provitamin A are carrots, spinach, lettuce, red peppers, tomatoes, vitamin C in large quantity contained in dill, spinach, parsley, cabbage, potatoes. Commodity Classification for all major types of fresh vegetables are divided into two groups: the vegetative and fruit. Do vegetables autonomic groups in food use roots, stems, leaves, flowers and the fruit group – the fruit or seeds. Vegetative group comprises the following vegetables: tubers – Potatoes (early and late), sweet potatoes (yams), Jerusalem artichoke (Jerusalem artichoke); roots – beets, carrots, rutabaga, turnip, radish, radish, parsley, parsnips, celery, cabbage vegetables – cabbage, sprouts of red, cauliflower, savoy, Brussels sprouts and cauliflower, onion vegetables – onion (spicy and sweet), green onion, leek, onion batun, garlic, leafy vegetables – lettuce and leaf lettuce, spinach, sorrel, savory vegetables – fennel, savory, horseradish, tarragon, sweet vegetables – asparagus, rhubarb , artichokes. For fruit Group vegetables include: tomatoes vegetables – tomatoes (tomatoes), eggplant, pepper, pumpkin vegetables – squash, zucchini, cucumbers, patis * Sona, watermelons, melons, beans vegetables – peas, beans, vegetables, garden peas. According to cookbook classification of all the vegetables are divided into two categories: vegetables, used as a primary or part of the meat, and vegetables, serving spicy flavor spices – parsley, celery and parsnips. On ripening and income on market and in catering vegetables may be early, middle and late. Distinguish and vegetables, grown in gardens, greenhouses and vegetables grown in greenhouses, hothouses.
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