CLASSIFY
NUTRITION
COOKING
MISCELLANEOUS
SCIENCE
100

Carrot, Turnip, Radish, Beet

What are vegetables from the root of the plant.

100

contains little or no fat

What are all vegetables?

100

These four things are lost when vegetables are overcooked.

What is color, flavor, texture & nutritive value.

100

Wash under cool water.

How should most vegetables be cleaned?

100

This substance gives color to green vegetables.

What is cholorphyll?

200

Celery & Asparagus

What are vegetables from the stem of the plant?

200

This substance converts in the body to vitamin A; found in yellow or orange vegetables

What is beta carotene?

200

Boil, microwave, steam, fry, grill, roast etc.

What are ways to cook vegetables?

200

Used to clean all surfaces and utensils that touch fresh vegetables

What is hot water and soap?

200

_______ ________ occurs when the cells of cut, bruised, or peeled vegetables are exposed to oxygen.

What is enzymatic browning?

300

Cauliflower, broccoli, artichoke

What are vegetables from the flower of the plant?

300

Can belong in both the vegetables group and the protein group.

What are dry beans and peas?

300

Crisp-tender or fork-tender

What do you call vegetables that are perfectly cooked?

300

These  vegetables are good sources of Vitamin C. Name 2

What are tomatoes, peppers, cabbage, & broccoli?

300

This substance, found in vegetables, protects cells from harmful chemicals that may cause cancer & heart disease.

What are anti oxidants?

400

This classification of vegetables is strong flavored and often used for seasoning.

What are bulbs?

400

What nutrient, found in vegetables, fruit, and whole grains, helps to regulate body processes?

What is fiber??

400

This method of cooking vegetables requires that the cover be vented.

What is microwaving?

400

These vegetables should be stored in a cool, dry place.

What are potatoes and onions?

400

It gives eggplant and red cabbage their red, purple, and blue colors.

What are flavonoids?

500

These two classifications of vegetables are starchy.

What are tubers and seeds?

500

Makes vegetables spoil faster

What is moisture?

500

Cooking in a large amount of water will eliminate these nutrients.

What are water soluble nutrients or Vitamins B or C

500

This term refers to vegetables that may reduce the risk of certain cancers.

What is cruciferous?

500

Using these substances can prevent enzamatic browning.

What are citrus juices or acids?

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