Reference no: EM133188641

Explain how the "farm to table" movement influences the perceived value of vegetables.
List the nine classifications of vegetables.
Give six examples of fruit-vegetables.
Describe the health benefits linked to the pigments found in vegetables.
List the fast and slow cooking techniques used to prepare vegetables.
Explain why roasting develops the flavors of vegetables.
Identify ways to enhance the flavor and presentation of vegetables.
Identify three ways to effectively use vegetables in entrees.
Give an example of how to modify a vegetable side dish so it is more nutrient dense.
Describe different ways to use vegetables in desserts.
Define "legume".
List the primary macronutrients found in legumes.
Identify factors that influence the perceived value of legumes.
List the five classifications of legumes.
Differentiate between pulses and lentils.
Give an example of how to develop flavor when preparing legumes.
Identify the reason legumes can be the focal point of a dish.
Identify three reasons legumes are being used more frequently on the menu.
Give two examples of desserts that feature legumes.
Explain why legumes are often featured in vegetarian menu items.