All Types
General
The Molecules Within
I have to cook
The Hot Ones
100
That is corns?
100
It looks like a tree and is green
What is broccoli?
100
Little of this is provided by vegetables
What is fat?
100
These are used to serve Arranged Vegetable Salads
What is platter?
100
Eating cooked vegetables make this easier
What is digestion?
200
The group in which cassava is found
What is tubers?
200
Onion is a
What is bulb?
200
Pulses provide a good supply of this B vitamin
What is thiamin/B1?
200
These watery vegetables can be steamed
What is cabbage and callaloo?
200
This 'C' vitamin is destroyed by heat
What is ascorbic acid?
300
This vegetable has seven letters and can be used for the base of a salad
What is lettuce?
300
These water-soluble nutrient can be lost if vegetables are soaked in water
What is vitamins?
300
These "pods" are needed for protein
What is soya beans?
300
Vegetables should be thinly peeled as these nutrients under the shin can be easily removed
What is vitamins and minerals?
300
These accompaniment to meat can be made by retained vegetable stock.
What is sauces?
400
The highest percentage of water are in these
what is leafy vegetables/ leaves?
400
What is stir frying/sauté?
400
This vitamin is not present in vegetables
What is vitamin D?
400
Prepared vegetables can be placed in a plastic bag to prevent this of the vitamins
What is oxidation?
400
No water is lost during the cooking of these vegetables
What is starchy vegetables?
500
Their reaction to light will cause these popular vegetables to become mouldy
What is potatoes?
500
The presence of this gives leafy vegetables its green colour
what is chlorophyll?
500
The presence of these in cabbage, callaloo and water cress prevent the absorption of this blood mineral
What is cellulose and oxalic acid?
500
The method used to retain
500
This causes disintegration and lost flavour
What is over-cooking?