CLASSIFY
NUTRITION
COOKING
MISCELLANEOUS
SCIENCE
100
Carrot, Turnip, Radish, Beet
Name 4 vegetables from the root of the plant.
100
Vitamin A; Necessary for healthy eyesight.
What is the key nutrient in the vegetable group and what is it's function in the body?
100
Color, flavor, texture & nutritive value.
What four things are lost when vegetables are overcooked?
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 2 vegetables from the stem of the plant?
200
Beta Carotene
What substance contained in vegetables converts in the body to Vitamin A?
200
Boil, microwave, steam, fry, grill, roast etc.
Name 5 ways to cook vegetables
200
It is important to have variety to ensure that you have an assortment of nutrients.
Why is it important to eat a wide variety of vegetables daily?
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 two vegetables from the flower of the plant?
300
Vitamin C; Water soluable
What nutrient found in fruits and vegetables prevents illness? Why must it be included in our diet every day?
300
Crisp-tender or fork-tender
Perfectly cooked vegetables, not too soft and not crunchily underdone, are referred to as ______-________.
300
Cabbage, broccoli & tomatoes
What vegetables are good sources of vitamin C?
300
These pigments give eggplant, purple potatoes and red cabbage their red, purple, and blue colors.
What are flavonoids?
400
Bulb
What classification of vegetables are strong flavored?
400
Fiber
What nutrient, found in vegetables, fruit, and whole grains, helps to regulate body processes?
400
Uses very little water so nutrients are retained.
What is the advantage of microwaving vegetables?
400
Potatoes and Onions
What vegetables must be stored in a cool, dry place?
400
This stable pigment is used to make food coloring.
What are carotenoids?
500
Tubers and seeds
What two classifications of vegetables are starchy?
500
Cellulose
What substance makes up the structure of plants? We cook vegetables to make this substance easier to digest.
500
Add an acid such as vinegar or citrus juice.
What can be added to red cabbage to retain the color?
500
Cruciferous
What term refers to vegetables that may reduce the risk of certain cancers?
500
To prevent them from turning brown when exposed to air. Citrus juices or pineapple juice.
Why would you add an acid to fruits or vegetables? Give an example of an acid you would use.
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