Botanical Names for Vegetables
Vegetable Flavors
Color and Nutrient Contribution
Nutrient Contribution
Principles of Cookery
100
cucumber, eggplant, squash
What are fruits?
100
peas, green beans, beets
What are mildly flavored vegetables?
100
potato, sweet potato, lima beans, and corn
What are vegetables that are high in starch?
100
Brussels sprouts and parsnips
What is vegetables that are high in calcium?
100
Cook most _______________ vegetables in a small amount of water, with the pan covered, for a short time.
What is mildly flavored vegetables?
200
asparagus, celery, mushroom
What are stems?
200
onions and leeks
What are very strongly flavored vegetables?
200
the pigment associated with red vegetables
What is anthocyanin?
200
pumpkin, butternut squash, potatoes, and leeks
What are vegetables that are high in iron?
200
Cover ______________ vegetables with water. Cook them in an uncovered pan for a short time.
What are strongly flavored vegetables?
300
Brussels sprouts, chard, and watercress
What are leaves?
300
cabbage, rutabagas, broccoli
What are strongly flavored vegetables?
300
the pigment associated with white vegetables
What are flavones?
300
beets and carrots
What are vegetables that are high in sugar?
300
When cooking vegetables, the goal is to retain these things.
What is color, flavor, nutrients, and texture?
400
beets, turnips, radishes
What are roots?
400
spinach, corn, and green beans
What are mildly flavored vegetables?
400
the pigment associated with green vegetables
What is chlorophyll?
400
celery and kale
What are vegetables that are high in calcium?
400
These water soluble vitamins seep out into the cooking liquid while cooking vegetables.
What are B and C vitamins?
500
chives, garlic, shallots
What are bulbs?
500
yellow turnips and cabbage
What are strongly flavored vegetables?
500
Deep yellow vegetables contain ________ which converts to vitamin A
What is carotene?
500
Vitamin _____ is good for your eyes.
What is A?
500
When cooking _____________ flavored vegetables, cover with water and cook them in an uncovered pan for a longer period of time.
What are very strongly flavored vegetables?
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