V
E
G1
G2
Y
100

What can vegetables add to a meal?

Flavor, Color, Texture

100

When is the best time to buy vegetables? Why?

When they are in season because they are cheaper and probably higher quality

100

Give two ways that vegetables are sold.

Loose, plastic-covered tray OR pre-packaged bag, bunches held with plastic tie or band

100

Vegetables are highly perishable, what does this mean?

Spoil quickly

100

Which cooking method used for vegetables is the best for retaining nutrients?

Steaming

200
What is the cooking method called that uses enough water or other liquid to cover the food and then boils gently?

Simmering

200

What is reconstitution?

Adding liquid to dried vegetable

200

What is the process of cooking something over direct heat- most people do this outside?

Grilling

200

Which cooking method helps in speeding up the cooking process?

Pressure cooking

200

Should onions be stored in an airtight container? Why?

No, air needs to circulate around them

300

List at least 3 vegetable nutritional factors. 

Vitamin C, Dietary fiber, carbohydrates, vitamin K, calcium, folic acid

300

What are crudites?

Sliced or small whole vegetables served raw, often with a dip (vegetable tray)

300

What is a tuber?

Large underground stem that stores nutrients

300

What 4 items are affected when vegetables are cooked?

Nutrients, texture, color, and flavor

300

What is a bulb?

Fleshy structures surrounded by layers of fleshy leaves

400

What purchased form is the most nutritious?

Fresh and frozen

400

Which four vegetables are usually sauteed?

Garlic, onion, celery, carrots
400

Name 3 types of cooking methods use moist heat?

Simmer, steam, pressure-cook, braise

400

Name 3 types of cooking methods that use dry heat.

Braise, fry, bake, roast, grill

400

Which cooking method used for vegetables will preserve color and flavor?

Braising

500

What are the 4 characteristics of a well-cooked vegetable? 

Tender-crisp texture, retains natural vivid color, retains characteristic flavor, retains maximum amounts of nutrients

500

List the 8 main types of vegetables.

Flowers, fruits, seeds, stems, leaves, roots, tubers, bulbs

500

There are 6 items that a person should consider when selecting vegetables. What are 5 of them?

Ripeness, color, texture, shape, size, and condition

500

A person should avoid eating a green potato because it could contain ________ which is toxic and bitter.

Solanine

500

What can be done to retain the color of vegetables while cooking?

Add 1/2 teaspoon baking soda to the water