Selecting Vegetables
25 questions / Selecting Vegetables Preparing Vegetables Parts of the Plant Miscellaneous Miscellaneous 2
25 questions / CABBAGES ONIONS SQUASH & GOURDS FRUIT/VEGETABLES ROOTS & TUBERS
25 questions / CLASSIFY NUTRITION COOKING MISCELLANEOUS SCIENCE
25 questions / Nutrition Classify Cooking Miscellaneous Science
What is vitamin A?
This is the key nutrient in the vegetable group.
What are vegetables from the root of the plant.
Carrot, Turnip, Radish, Beet
What is color, flavor, texture & nutritive value.
These four things are lost when vegetables are overcooked.
How should most vegetables be cleaned?
Wash under cool water.
What is cholorphyll?
This substance gives color to green vegetables.
What is beta carotene?
This substance converts in the body to vitamin A.
What are vegetables from the stem of the plant?
Celery & Asparagus
What are ways to cook vegetables?
Boil, microwave, steam, fry, grill, roast etc.
What should you do to ensure that green vegetables retain their color?
Cook uncovered.
What is enzymatic browning?
_______ ________ occurs when the cells of cut, bruised, or peeled vegetables are exposed to oxygen.
What is vitamin C?
This nutrient is found in vegetables, rinses out of the body every day.
What are vegetables from the flower of the plant?
Cauliflower, broccoli, artichoke
What do you call vegetables that are perfectly cooked?
Crisp-tender or fork-tender
What are tomatoes, cabbage, & broccoli?
These two vegetables are good sources of Vitamin C.
What are anti oxidants?
This substance, found in vegetables, protects cells from harmful chemicals that may cause cancer & heart disease.
What is fiber??
What nutrient, found in vegetables, fruit, and whole grains, helps to regulate body processes?
What are bulbs?
This classification of vegetables is strong flavored and often used for seasoning
What is microwaving?
his method of cooking vegetables requires that the cover be vented.
What are potatoes and onions?
These vegetables should be stored in a cool, dry place.
What is cellulose?
This substance gives structure to plants.
What is spinach?
Lasagna florintine includes this ingredient.
What are tubers and seeds?
These two classifications of vegetables are starchy.
What are water soluble nutrients or Vitamins B or C
Cooking in a large amount of water will eliminate these nutrients.
What is cruciferous?
This term refers to vegetables that may reduce the risk of certain cancers.
What are citrus juices or acids?
Using these substances can prevent enzamatic browning
25 questions / Flowers Stems Leaves Roots Bulbs/ seeds
True
T/F
Artichoke is a Flower
True
T/F
Asparagus is a green stem vegetable
Head of dark green leaves on thick, crisp, edible white stock.
What is bock choi?
round, firm, and smooth with deep red color and a slender tap root
What are beets?
plump white bulbs made of several small cloves encased in thin skin
False
T/F
Broccoli is not a flower
Green Stock containing individual ribs with green leaflets.
What is Celery?
Lacy greens and long, slender orange root
What are Carrots?
Yellow, white, and red onions are firm, round, and dry with small necks
What are onions?
Compact, tiny white or creamy white florets in clusters on stocks surrounded by green leaves
What is Cauliflower?
Large, dark green leaves on tall stems
What are collards?
Leaf vegetable with a short, broad stem, and a compact, heavy head of leaves or flowers
What is Cabbage?
Whitish color, similar in shape to carrots
What is a Parsnips?
Young, tender with firm crisp pods
What are Beans?
Firm, compact cluster of tiny buds on stout, edible stem.
What is Broccoli?
Thick, short white stocks with crisp blue, green leaves
What are leeks?
Short, white stem shaped like a globe with green leaves
What is Kohirabi?
Plump, round, firm, often bright red with leafy green tops
What are radishes?
Ears of plump kernels enclosed in green husks with moist, golden silk
What is Corn?
Thick, green, compact scales.
What is an Artichoke?
Type of fungus short stem with pink or light tan gills and a white, creamy, or light brown cap
What are mushrooms?
small, dark green, tender leaves with slightly bitter flavor
What is spinach?
Large, smooth, round, or elongated; firm; dense
What are Rutabagas?
Crisp bright green pods filled with small, sweet peas
What are Peas?
25 questions / Nutrition Classify Cooking Miscellaneous Science
What is vitamin A?
This is the key nutrient in the vegetable group.
What are vegetables from the root of the plant.
Carrot, Turnip, Radish, Beet
What is color, flavor, texture & nutritive value.
These four things are lost when vegetables are overcooked.
How should most vegetables be cleaned?
Wash under cool water.
What is cholorphyll?
This substance gives color to green vegetables.
What is beta carotene?
This substance converts in the body to vitamin A.
What are vegetables from the stem of the plant?
Celery & Asparagus
What are ways to cook vegetables?
Boil, microwave, steam, fry, grill, roast etc.
What should you do to ensure that green vegetables retain their color?
Cook uncovered.
What is enzymatic browning?
_______ ________ occurs when the cells of cut, bruised, or peeled vegetables are exposed to oxygen.
What is vitamin C?
This nutrient is found in vegetables, rinses out of the body every day.
What are vegetables from the flower of the plant?
Cauliflower, broccoli, artichoke
What do you call vegetables that are perfectly cooked?
Crisp-tender or fork-tender
What are tomatoes, cabbage, & broccoli?
These two vegetables are good sources of Vitamin C.
What are anti oxidants?
This substance, found in vegetables, protects cells from harmful chemicals that may cause cancer & heart disease.
What is fiber??
What nutrient, found in vegetables, fruit, and whole grains, helps to regulate body processes?
What are bulbs?
This classification of vegetables is strong flavored and often used for seasoning
What is microwaving?
his method of cooking vegetables requires that the cover be vented.
What are potatoes and onions?
These vegetables should be stored in a cool, dry place.
What is cellulose?
This substance gives structure to plants.
What is spinach?
Lasagna florintine includes this ingredient.
What are tubers and seeds?
These two classifications of vegetables are starchy.
What are water soluble nutrients or Vitamins B or C
Cooking in a large amount of water will eliminate these nutrients.
What is cruciferous?
This term refers to vegetables that may reduce the risk of certain cancers.
What are citrus juices or acids?
Using these substances can prevent enzamatic browning
25 questions / CABBAGES ONIONS SQUASH & GOURDS FRUIT/VEGETABLES ROOTS & TUBERS
25 questions / GREENS REDS YELLOWS ASIAN EARTHBOUND
25 questions / CLASSIFY NUTRITION COOKING MISCELLANEOUS SCIENCE
25 questions / Pigments Peppers Nutrients Health The Garden
25 questions / True/False meal planning Misc. Cooking Bulbs/ seeds
True
T/F
Artichokes and broccoli are a Flower
What is one way to add more vegetables to your meals?
A mixed-vegetable salad
Vegetables harvested at the time of year when ripe
What is in season?
steaming
T/F
Steaming is cooking method for preparing vegetables that are tender-crisp?
plump white bulbs made of several small cloves encased in thin skin
What is Garlic?
true
T/F
dry beans and peas belong in both the vegetables group and the protein group
What is a reason to eat vegetables?
Fewer calories, phytonutrients , vitamins and minerals
tomatoes and peppers
What vegetables come from the fruit of the plant?
TRUE
T/F
Frozen vegetables are partly or fully prepared
Yellow, white, and red onions
What colors do onion come in?
TRUE
Phytonutrients are found naturally in plants and may help protect you from cancer, heart disease, and other health problems
Fiber and cellulose
What gives shape to vegetables?
cool, dry, dark place
What should your store winter squash?
COOKED
Some vegetables, such as potatoes, wintersquash, and artichokes must be _______ before you eat them.
beans and corn
What are two types of seed vegetables?
TRUE
Vegetables darkened by enzymatic browning are safe to eat
canned and frozen
What are convenience vegetables?
grilling
What cooking method gives vegetables a char-broiled flavor?
What is bake/roast and in their skins
Ways to cook potatoes, swwet potatoes and squash.
Ears of plump kernels enclosed in green husks with moist, golden silk
What is Corn?
False
Of you get your calcium from spinach, you can skip milk and other foods from the Dairy group.
TWO and One-half cups
If you need 2,000 calories per day, how many cups should come from the Vegetable Group?
carbohydrates
From where should you get most of your food energy?
soak in water
What can you do to keep peeled potatoes from browning?
Crisp bright green pods filled with small, sweet peas
What are Peas?
25 questions / Classify Nutrients In The Kitchen Fun Facts Science
What is a carrot?
This vegetable is thought to help your vision.
What is Vitamin A
What is the main vitamin in Vegetables
What are ways to cook vegetables?
Boil,steam,microwave, and/or grill.
What is pumpkin?
A traditional decoration used for Halloween.
What is chlorophyll?
This green substance gives vegetables and other plants their green color.
What is a tomato?
This fruit is often mistaken for a vegetable,it is used in ketchup.
What is fiber?
This helps slow down the rate that sugar is absorbed in the blood.
What is salad?
A stereotypical diet food containing leafy greens.
What is onion?
It makes you cry when you cut it.
What is below the skin?
Most nutrients of the potato are just below what?
What are leafy greens?
Lettuce,spinach,and lettuce all belong to this category of vegetables.
What is potassium?
Potatoes share this nutrient with bananas.
What are french fries?
Served with burgers, this is a side order made from potatoes.
What are bell peppers?
These peppers come in many colors and are round shaped.
What is dietary fiber?
A baked potato is a good source of this nutrient.
What is cauliflower?
Often compared to broccoli.
What is vitamin C?
Oranages have this vitamin.
What is pumpkin pie?
A favorite for Thanksgiving food made out of this Halloween decoration.
What is corn?
This vegetable is part of the grass family.
Whatvis a tomato?
The potato is similar to this fruit.
What is the root?
Carrot,turnip,radish,and beet all belong to this part of a plant
What is folic acid?
This nutrient helps the body create new cells, such as blood cells.
What is garlic?
Used long ago to keep away vampires. It is used in some foods.
What are radishes?
Ancient Egyptians used this vegetable as wages.
What are tomatoes?
These are very high in the carotenoid Lycopene, used to reduce cancer.
25 questions / Onions Mushrooms Chilies Beans Tuber
This immature green stalk of bulb onions is also know as green onion.
what are scallions?
Suitable served with vegetable soup with full sauce. The taste is soft and tasty in the mouth.
what is Oyster Mushroom?
This chili is small in size "mini", with a length of about 2-4 cm.
what is Cayenne pepper or chili's?
Have a more a of fat per portion than almost any other nut.
what is Cashew Nuts?
Many vitamin A are very good for eye health.
what is carrot?
lighter in flavor than onion,but clearer than onion bombai, with a slight garlic flavor.
what is shallot?
Commonly charged with the name Paddy straw mushroom.
what is Fire Mushroom?
The shape is long but has a small diameter compared to the big chili, the pointed tip is tapered. The fruit bark is not smooth but wavy or curly. The skin of the fruit is relatively thin.
what is Curly Red Chili?
Contains a high amount of folate, vitamins that play many roles in the body, including helping to form genetic material in all cells and allowing the formation of red blood cells.
what is Peanut?
Season plants that live in cold areas or highlands to tropical climates.
what is potato?
varieties of this onion include the Vidalia, Maui, Walla-walla, Texas 1015, Supersweet, and OSO Sweet.
what is Sweet Onions?
Including the medicinal mushroom with the designation hens of the wood or "female from the Wood", has a rooster-like shape.
what is Maitake Mushroom?
Long and large, longitudinal long taper large. The surface is smooth and shiny and thick as there is a candle on the skin.
what is Great red Chili?
Low fat content of each portion, and provides a high source of vitamin K, where this vitamin plays an important role in the absorption of calcium.
what is Soybeans?
has a variety of shapes such as rounded, long flat,tened, branched and some are indate.
what is uwi?
these appear to be overgrown scallions with a fat white tip and wide green leaves.
what are leeks?
Commonly known as Hioko or Chinese black mushroom.
what is Shiitake Mushroom?
Big red chili pepper but in the harvest at the moment the color of the pepper is still green.
what is Green chillies?
Contain high enough protein. A serving of nuts is rich in vitamin E, riboflavin, niacin, and calcium.
what is Almond Nuts?
Stem tuber cultivated through stolon or geragih. Contains beta-carotene compounds that are capable of lowering infections of HIV/AIDS viruses.
what is Sweet potato?
A member of the onion family that is used in almost all the world's cuisines.
what is garlic?
better known as medicinal mushroom.
what is Lingzhi Mushroom?
belongs to the big chilli type.
what is The hybrid chili?
One of the largest sources of antioxidants among all types of nuts and can help reduce cholesterol and lower blood pressure.
what is Pistachio Nuts?
Substitute for rice as a staple food.
what is Cassava?
25 questions / Botanical Names for Vegetables Vegetable Flavors Color and Nutrient Contribution Nutrient Contribution Principles of Cookery
25 questions / Nutrients Types Serving Size How They Help Fun Facts
What are vegetables naturally low in.
Fats and calories.
Low in calories and packed with essential vitamins and minerals, in addition to fiber.
These are potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
It is being studied for effects on high blood pressure and reducing the risk of certain cancers.
It contains nutrients that promote healthy vision.
This pepper is the hottest pepper in the world.
It may protect against some cancers and cardiovascular disease.
What is Vitamin A?
This Vitamin the best for helping hair growth.
25 questions / CLASSIFY NUTRITION COOKING MISCELLANEOUS SCIENCE
25 questions / Nutrition Classify Cooking Miscellaneous Science
What is vitamin A?
This is the key nutrient in the vegetable group.
What are vegetables from the root of the plant.
Carrot, Turnip, Radish, Beet
What is color, flavor, texture & nutritive value.
These four things are lost when vegetables are overcooked.
How should most vegetables be cleaned?
Wash under cool water.
What is cholorphyll?
This substance gives color to green vegetables.
What is beta carotene?
This substance converts in the body to vitamin A.
What are vegetables from the stem of the plant?
Celery & Asparagus
What are ways to cook vegetables?
Boil, microwave, steam, fry, grill, roast etc.
What should you do to ensure that green vegetables retain their color?
Cook uncovered.
What is enzymatic browning?
_______ ________ occurs when the cells of cut, bruised, or peeled vegetables are exposed to oxygen.
What is vitamin C?
This nutrient is found in vegetables, rinses out of the body every day.
What are vegetables from the flower of the plant?
Cauliflower, broccoli, artichoke
What do you call vegetables that are perfectly cooked?
Crisp-tender or fork-tender
What are tomatoes, cabbage, & broccoli?
These two vegetables are good sources of Vitamin C.
What are anti oxidants?
This substance, found in vegetables, protects cells from harmful chemicals that may cause cancer & heart disease.
What is fiber??
What nutrient, found in vegetables, fruit, and whole grains, helps to regulate body processes?
What are bulbs?
This classification of vegetables is strong flavored and often used for seasoning
What is microwaving?
his method of cooking vegetables requires that the cover be vented.
What are potatoes and onions?
These vegetables should be stored in a cool, dry place.
What is cellulose?
This substance gives structure to plants.
What is spinach?
Lasagna florintine includes this ingredient.
What are tubers and seeds?
These two classifications of vegetables are starchy.
What are water soluble nutrients or Vitamins B or C
Cooking in a large amount of water will eliminate these nutrients.
What is cruciferous?
This term refers to vegetables that may reduce the risk of certain cancers.
What are citrus juices or acids?
Using these substances can prevent enzamatic browning
25 questions / subgroups of vegetables tips when purchasing proper storage preparing vegetables Misc. information
25 questions / CABBAGES ONIONS SQUASH & GOURDS FRUIT/VEGETABLES ROOTS & TUBERS
25 questions / CLASSIFY NUTRITION COOKING MISCELLANEOUS SCIENCE
What are vegetables from the root of the plant.
Carrot, Turnip, Radish, Beet
What are all vegetables?
contains little or no fat
What is color, flavor, texture & nutritive value.
These four things are lost when vegetables are overcooked.
How should most vegetables be cleaned?
Wash under cool water.
What is cholorphyll?
This substance gives color to green vegetables.
What are vegetables from the stem of the plant?
Celery & Asparagus
What is beta carotene?
This substance converts in the body to vitamin A; found in yellow or orange vegetables
What are ways to cook vegetables?
Boil, microwave, steam, fry, grill, roast etc.
What is hot water and soap?
Used to clean all surfaces and utensils that touch fresh vegetables
What is enzymatic browning?
_______ ________ occurs when the cells of cut, bruised, or peeled vegetables are exposed to oxygen.
What are vegetables from the flower of the plant?
Cauliflower, broccoli, artichoke
What are dry beans and peas?
Can belong in both the vegetables group and the protein group.
What do you call vegetables that are perfectly cooked?
Crisp-tender or fork-tender
What are tomatoes, peppers, cabbage, & broccoli?
These vegetables are good sources of Vitamin C. Name 2
What are anti oxidants?
This substance, found in vegetables, protects cells from harmful chemicals that may cause cancer & heart disease.
What are bulbs?
This classification of vegetables is strong flavored and often used for seasoning.
What is fiber??
What nutrient, found in vegetables, fruit, and whole grains, helps to regulate body processes?
What is microwaving?
This method of cooking vegetables requires that the cover be vented.
What are potatoes and onions?
These vegetables should be stored in a cool, dry place.
What are flavonoids?
It gives eggplant and red cabbage their red, purple, and blue colors.
What are tubers and seeds?
These two classifications of vegetables are starchy.
What is moisture?
Makes vegetables spoil faster
What are water soluble nutrients or Vitamins B or C
Cooking in a large amount of water will eliminate these nutrients.
What is cruciferous?
This term refers to vegetables that may reduce the risk of certain cancers.
What are citrus juices or acids?
Using these substances can prevent enzamatic browning.
25 questions / CABBAGES ONIONS SQUASH & GOURDS FRUIT/VEGETABLES ROOTS & TUBERS
What are winter squash and summer squash?
Fleshy fruits of a large number of plants in the gourd family that range in color, shapes and sizes and classified into these two catagories.fgdf gsdfg sd
24 questions / Nutrients What am I? How many? Calories Colors
24 questions / nutrition types of fruit/vegetables meaningful colors cooking methods incredible facts
yes
do fruits and vegetables contain minerals?
carrots,potato,beets,yams, onion, parsnip, tunip
yellow
whats the color of a banana
Add dressing or sauce
What can you do to your vegetables to make them taste good
onion
what vegetable makes you cry
helps prevent diseases
what are benefits of eating fruits and vegetatbles
root vegetables
what is a vegetable that grows underground called
red and green
whats the color of a dragon fruit
Stem them or fry them
How do you bring the flavor out of vegetables
true
true or false 70% of Australians don't eat fruits/vegetables
5
how many vegetables/fruit is healthy to eat a day
smoothie, raw, not over cooked
best way to eat fruits and vegetables
help your eyes
what does green vegetables do
Mushrooms peppers onions green asparagus
What veggies are most common used for sauteing
false
95% of England eats vegetables
210 grams of carbohydrates
how much nutrients is needed daily(grams of carbohydrates)
on a central stem with sword like leaves
what do pineapples grow on
prevent cancer
what do blues and purples help with
4 - 6 hours
how many hours should you let your veggies and if so fruit braise
do
spinach
the most nutritionist vegetable
red
what color of fruit is beneficial for fighting prostate cancer and heart disease
protect you from cancer
what do white foods help with
roast or bake
What is the easiest way to make your vegetables
20 questions / Categories More categories Pigments Cooking method Nutrition
What are bulbs
Onions and garlic are this category of vegetable
What are leaves
Cabbages, lettuces and spinach are this category of vegetable
Green pigments in vegetables come from this
What is roasting
This cooking method for vegetables is generally done in an oven at temperatures over 400 degrees F
What is water
In order to preserve nutrition, vegetables should be cooked in little to no ____
What are flowers
Broccoli and cauliflower are this category of vegetable
What are seeds
Peas, corn and beans are this category of vegetables
What is carotene
Orange pigments in vegetables come from this
What is deep frying
This method of frying uses enough oil to fully submerge the vegetable
What is short
What are fruits
Tomatoes and cucumbers are this category of vegetables
What are roots
Beets and carrots are examples of this category of vegetable
What are flavones
White pigments in vegetables come from this
What is pan frying
This method of cooking requires just enough fat to go halfway up the sides of the vegetable
What is soluble
Small amounts of water for cooking are because many of the nutrients are water ______
What are stems
Asparagus and celery are this category of vegetable
What are tubers
White potatoes and Jerusalem artichokes are examples of this type of vegetable
What is anthocyanin
Red pigments in vegetables come from this
What is blanching
This is the cooking method that involves dipping the vegetable in a pot of boiling, salted water
What is heat
Avoiding overcooking vegetables is because many nutrients are ____ sensitive