Leaf vegetable


Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eat as a vegetable; sometimes attend by tender petioles and shoots. Although they come from a very broad diversity of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Nearly one thousand types of plants with edible leaves are known Leaf vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adenosine, Aralia, and Moringa, Morus, and Toona species.

The leaves of many fodder crops are also edible by humans, but frequently only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, as well as wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but utilization of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further giving out such as drying and grinding into powder or pulping and pressing for juice.

During the first half of the 20th century many grocery stores with vegetable sections sold small bunch of herbs tied with a thread to small green and red peppers known as "potherbs."

Chemistry

Chemistry is the science of matter at the atomic to molecular scale, production mainly with collections of atoms, such as gases, molecules, crystals, and metals. Chemistry deals with the composition and statistical properties of such structures, as well as their transformations and interactions to become materials encountered in daily life. Chemistry also deals with sympathetic the properties and interactions of individual atoms with the purpose of applying that knowledge at the macroscopic level. According to contemporary chemistry, the physical properties of materials are usually determined by their structure at the atomic scale, which is itself defined by interatomic forces.

Chef's uniform

The conventional chef's uniform, including toque (traditional hat), white double breasted jacket, and checked pants are immediately recognized by most members of the Western world, especially in this day of television's celebrity chefs. The double breasted jacket can be inverted to conceal stains. Its thick cotton cloth protects from the heat of stove and oven and protects from splattering of steaming liquids. An apron is an obviously useful piece of utensils used to guard the rest of the wearer's garments from food splatters and stains.

The toque (chef's hat) dates back to the 16th century when hats were regular in many businesses. Different heights of hats point out rank within a kitchen. Some modern chefs have put their own diverse whirl on the traditional uniform. But the traditional, practical, clothing of the chef still remainders a standard in the food industry.

Public transport

Public transport, public transportation, public travel or mass transit comprises all transport systems in which the passengers do not tour in their own vehicles. While it is generally taken to include rail and bus services, wider definitions would comprise scheduled airline services, ship, taxicab services etc. – any system that transports members of the universal public. A further restriction that is sometimes practical is that it must take place in shared vehicles that would bar taxis that are not shared-ride taxis.