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2.7 Concept Review Methods of Preparation

  1. What cooking methods are appropriate for each of the flavor groups of vegetables?
    • Brassica
    • Allium
    • Mild
  2. List vegetables for each flavor group.
    • Brassica
    • Allium
    • Mild
 Vegetable  Flavor  Pigment
Artichoke
Asparagus
Celery
Cabbage
Leek
Brussel Sprouts

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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

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