Students who do not eat vegetables regularly have a hard time adjusting to cooking and eating vegetables in the culinary lab. This interactive notebook uses the information in chapter 17 of The Culinary Professional. It could be used with other good culinary texts and teachers can take off or change the pages written in the notes of the slides. It can also be used as a teaching tool for the whole class or independently as review for a test or as a test itself. Pages can be printed and it can also be used as a hands-on activity.

Answer key is included.