Selecting Vegetables
Preparing Vegetables
Parts of the Plant
Miscellaneous
Miscellaneous 2
100
Vegetables may be purchased these three ways at the grocery store.
What is fresh, frozen, & canned.
100
To cook in a small amount of oil and stir briskly until done.
What is saute.
100
Broccoli is an example of this part of the plant.
What is the flower.
100
This is an important clue to the proper method for cooking vegetables.
What is color.
100
Dried beans and peas are referred to as this.
What is legumes.
200
These vegetables are highest in vitamin content.
What is fresh vegetables.
200
To cook vegetables in enough fat to cover them.
What is deep fat-frying.
200
This is an example of a root vegetable.
What is a carrot, parsnip, potato, radish, rutabaga, turnip, beet.
200
This many tablespoons are in one cup.
What is 16 tablespoons
200
This many teaspoons are in 1/2 tablespoon.
What is 1 1/2 teaspoons.
300
These vegetables are closest to fresh in color, flavor and nutrition, are available to purchase year round, and are considered to have "medium" vitamin content.
What is frozen vegetables.
300
Vegetables with a(n) ____________ content require little water for cooking.
What is high moisture content.
300
This is the thickened, fleshy portions of a root vegetable from which a new plant can grow.
What is tubers.
300
This causes the green color in vegetables.
What is chlorophyll.
300
This is the least expensive way to purchase your vegetables.
What is canned.
400
These have been set by the USDA to identify the quality of vegetables. They are designated by number for fresh vegetables and letter for canned vegetables.
What are quality grades.
400
You must always do this before cooking fresh vegetables.
What is wash/clean.
400
An onion is a strong flavored vegetable that is defined as this part of a plant.
What is the bulb.
400
This means fresh fruits and vegetables.
What is produce.
400
This type of potato is cooked with a white sauce.
What is a scalloped potato.
500
Deep color, characteristic aroma, firm to the touch, and heavy for their size are examples of ___________.
What is quality indicators.
500
Many vegetable seasonings have a __________ (sharp) flavor and aroma.
What is pungent.
500
Name the 5 parts of a plant vegetables come from.
What is the roots, leaves, stems, flowers, and seeds.
500
To cut into narrow strips.
What is julienne.
500
It is important that you don't do this with your vegetables, as it dissolves the water soluble vitamins.
What is soak vegetables in water.
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