Subgroups of Vegetables
Vegetable Facts
Pigments
Vegetable Cooking Techniques
Measurement Equivalencies/Cooking Terms/Methods
100
Subgroup that spinach belongs in
What is dark green vegetables
100
What most vegetables are canned in
What is water
100
The pigment orange vegetables contain
What is carotene
100
the degree of doneness to which vegetables should be cooked
What is crisp tender
100
Number of ounces in 1 cup
What is 8
200
Subgroup green peas belongs to
What is starchy
200
Often used as a meat substitute
what are legumes
200
Green vegetables contain this pigment
What is chlorophyll
200
Three cooking methods appropriate for vegetables
What is boiling, steaming, pressure cooking, baking, frying, stir-frying, broiling, or microwaving
200
to cook in a small amount of liquid in a tightly covered pan over low heat
What is to braise
300
Subgroup acorn squash belongs to
What is orange vegetables
300
Type of potato that is best for boiling
What is an all purpose potato
300
White vegetables contain this pigment
What is flavones
300
How mild flavored vegetables are prepared
What is a small amount of water, in a covered pan, for a short amount of time
300
How to measure brown sugar
What is pack firmly in a dry measuring cup, level off
400
Subgroup tomatoes belongs to
What is other
400
Vegetables that are the best source of potassium
What are sweet potatoes, tomato products, and beet greens
400
Red vegetables contain this pigment
What is anthocyanin
400
How strong flavored vegetables are prepared
What is cover vegetables with water, cover pan at first then uncover, cook for a short amount of time
400
To heat liquid that is barely at the boiling point
What is simmer
500
Subgroup tofu belongs to
What is legumes
500
The three flavor categories
What is mild, strong, very strong
500
Parsnips contain this pigment
What is flavones
500
How very strong flavored vegetables are prepared
What is cover vegetables with water, in an uncovered pan, for a longer period of time
500
Number of ounces in 1 quart
What is 32
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