Classifications
The edible stalks of a plant
What are stems
Potatoes are high in this vitamin
What is potassium
What is ripeness size color shape and condition
this vegetable should be stored in a cold dark place
what is onion
partially cooking foods
what is par boil
layers of fleshy leaves surrounding the underground part of the stem
What are bulbs
You need this nutrient in smaller amounts
What are micronutrients
Avoiding decayed or damaged veggies
what is condition
how you should store fruits
what is refrigerated in containers
cook veggies in boiling water for 2-3 mins and immediately transfer to an ice bath
what is blanch
Large underground body that grows off the root
What are tubers
this vegetable is high in vitamin C
bell pepper, tomato, brocoli
Avoid this color when shopping for potatoes
what is green
This vegetable should be stored in a dimly lit place with air circulation
what is garlic
to stay just below the boiling point
what is simmer
Slender tap that grows into the ground
What are roots
this nutrient fuels your brain kidneys heart and nervous system
what are carbohydrates
How to you pick the right size
what is avoiding extra large veggies and choose by weight
this vegetable should be refrigerated in a container or sealed in a plastic bag
what are leafy greens
use dry heat to cook food evenly on both sides
what is roast
fleshy, contains seeds that can be eaten
What are fruits
this nutrient increases the weight and size of stool and softens
What is dietary fiber
Veggies should be properly harvested
what is ripeness
how you should store stalks
what is in a container or plastic wrap
fried quickly in a little hot fat
what is sauté