Vocabulary
Types
Types
Nutritional Value
Preparing
100
the edible parts of lants
What is vegetables
100
family that includes cabbages, brussels sprouts, broccoli, and cauliflower
What is cabbages
100
family that includes sweet peppers and chiles
What is peppers
100
the recommended daily allowance of vegetables
What is 2.5 cups
100
the first step in preparing vegetables
What is clean them properly
200
someone who does not eat meat, poultry, or fish
What is vegetarian
200
family that includes cucumbers, eggplant, and squash
What is gourds
200
family that includes peas, beans, bean sprouts, corn, and okra
What is pods and seeds
200
an excellent source of Beta-carotene
What is leafy greens and deep yellow vegetables
200
removes dirt, bacteria, insects, and chemicals
What is washing
300
raw vegetables cut into bite-sized pieces and served with dip
What is crudites
300
family that includes spinach, swiss chard, turnip greens, collards, and kale
What is leafy greens
300
family that includes beets, carrots, parsnips, radishes, and turnips
What is root vegetables
300
a good source of vitamin C
What is leafy green vegetables
300
minimizes discoloration
What is tearing
400
Asian dish of deep fried vegetables
What is vegetable tempure
400
family that includes white mushrooms, portobello, cremini, shiitake, and oyster mushrooms
What is mushrooms
400
family that includes artichokes, asparagus, celery, fennel, and fiddleheads
What is shoots and stalks
400
a good source of vitamin B
What is seed vegetables
400
cut into long, thin pieces usually 2 inches long and 1/8 inch wide
What is julienne
500
a compound that make something hot or spicy
What is capsaicin
500
family that includes garlic, shallots, green onions, and dry onions
What is onions
500
is a fruit but is cooked like vegetables
What is tomatoes
500
an excellent source of calcium, iron, and folic acid
What is leafy green vegetables
500
chop into tiny irregular pieces
What is mince
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